灵芝发酵粉基质优化及其营养成分分析

采用响应面分析方法对灵芝发酵粉的培养基进行优化,并对发酵粉的营养成分进行测定。试验结果表明:灵芝固体发酵培养基各成分质量分数为,小麦24%、大豆粉12%、玉米64%,其中玉米粉碎颗粒度为8目,菌质灵芝粗多糖质量分数达到3.27%。灵芝发酵可以将基质中淀粉和粗脂肪的质量分数分别降低43.27%和9.76%,还原糖、蛋白质和维生素B1的质量分数分别增加了684%、35.94%和167%;基质中氨基酸质量分数增加了7%,人体必需氨基酸中除赖氨酸外其余均得到提高。

Optimization of solid-state fermentation medium of Ganoderma lucidumand nutrition component analysis

The solid-state fermentation medium of Ganoderma lucidum was optimized by the response surface methodology.And the nutrient component of powder fermentated by Ganoderma lucidum was tested,so as to provide a reference for further development of functional food.The results showed that the optimal medium formulations of solid-state fermentation by Ganoderma lucidum were 24% wheat,12% soybean flour and 64% corn powder of 8 mesh.The result of validation test indicated that the polysaccharide content was 3.27% un...