工业微生物2017，Vol.47Issue(4)：11-18,8.DOI:10.3969/j.issn.1001-6678.2017.04.002
食用真菌发酵豆浆过程中对豆浆中几种生物活性物质的影响
Influences of edible fungi on several bioactive substances in soybean milk during submerged fermentation
摘要
Abstract
In this study,the soybean milk was fermented by Ganoderma lucidum,Tremella aurantialba and Ophiocordyceps sinensis to investigate if edible fungi could influence bioactive substance in soybean milk when it fermented soybean milk.The results showed that the contents of isoflavones aglycone in fermented broth of three kinds of edible fungi were increased during the fermentation process.In the three kinds of edible fungi''s fermentation broth,the contents of protein decreased with the increase of fermentation time,the contents of the small molecular peptides were increased and mainly concentrated in the range of 300 Da~1 500 Da,the contents of essential amino acids were increased too.In this study,the changes of bioactive substances in the process of edible fungi fermented soymilk were explored,which provided the basis for the enrichment of biologically active substances such as free isoflavones,peptides and amino acids for the future,and provided the practical basis for industrial production.关键词
豆浆/食用真菌/大豆异黄酮/肽/氨基酸Key words
soybean milk/edible fungi/soy isoflavone/peptide/amino acid引用本文复制引用
顾泉,王琼,吴彩珍,傅苏芳,李席芹,陈建新,丁重阳,石贵阳..食用真菌发酵豆浆过程中对豆浆中几种生物活性物质的影响[J].工业微生物,2017,47(4):11-18,8.基金项目
国家自然科学基金(31271918). （31271918）
