食品科学2012，Vol.33Issue(13)：244-247,4.
富硒大豆的灵芝菌丝体液态发酵条件优化
Optimization of Liquid-State Fermentation Conditions of Selenium-Enriched Soybean by Ganoderma lucidum Mycelium
摘要
Abstract
The liquid-state fermentation conditions of selenium-enriched soybean by Ganoderma lucidum mycelium were studied. Before the fermentation, selenium-enriched soybean was soaked, milled, filtrate, boiled and inoculated. One-factor-at- a-time and orthogonal array design methods were used to optimize fermentation temperature, initial pH, shaking speed and soybean slurry concentration based on degree of hydrolysis. The optimal fermentation conditions were determined as follows： temperature 28 ℃, initial pH 5.8, shaking speed 160 r/min, soybean slurry concentration 5% and fermentation time 132 h. Under the optimized fermentation conditions, the degree of hydrolysis was 27.8% and the concentrations of soybean polypeptides, polysaccharides and ganoderic acid in the fermentation broth obtained was 7.0178, 1.75 mg/L and 0,66 mg/L, respectively.关键词
灵芝菌丝体/富硒大豆/发酵/大豆多肽/多糖/灵芝酸Key words
Ganoderma lucidum mycelium/selenium-enriched soybean/fermentation/soybean polypeptide分类
轻工纺织引用本文复制引用
蒋盛岩,曾祥燕,王瑶琼..富硒大豆的灵芝菌丝体液态发酵条件优化[J].食品科学,2012,33(13):244-247,4.基金项目
湖南省科技计划项目 （）
