豆渣固态发酵培养杏鲍菇菌丝体
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摘要
为了提高豆渣的利用率,探究豆渣固态发酵培养杏鲍菇菌丝体的最优生长条件,以杏鲍菇菌丝体的生长情况和氨基酸态氮为指标,研究豆渣含水量、菌种接种量以及培养温度对豆渣杏鲍菇菌丝体生长的影响,然后采用正交试验L9(34)进一步优化.结果表明:影响杏鲍菇菌丝体生长的主次顺序为豆渣含水量、菌丝体培养温度、菌种接种量;培养杏鲍菇菌丝体的最适条件为豆渣含水量70%、菌种接种量10%、培养温度28°C,培养6天后豆渣杏鲍菇菌丝体的氨基酸态氮含量为1.06%.
In order to improve the utilization ratio of soybean dregs, the optimum growth conditions of mycelium of Pleurotus eryngii by solid-state fermentation with soybean dregs were studied. Taking the growth of mycelia of Pleurotus eryngii and amino acid nitrogen as indexes, the effects of water content, inocula amount and culture temperature on the growth of mycelium of Pleurotus eryngii were studied. The orthogonal test L9(34) was used for further optimization. The results show that the influecing order of mycelium growth was water content of soybean residue, mycelium culture temperature, and inoculum quantity. The optimum condition is that when water content of soybean residue is 70%, inoculum quantity is 10%, and culture temperature is 28°C. The content of amino acid nitrogen in mycelium of Pleurotus eryngii is 1.06% after 6 days of culture.
In order to improve the utilization ratio of soybean dregs, the optimum growth conditions of mycelium of Pleurotus eryngii by solid-state fermentation with soybean dregs were studied. Taking the growth of mycelia of Pleurotus eryngii and amino acid nitrogen as indexes, the effects of water content, inocula amount and culture temperature on the growth of mycelium of Pleurotus eryngii were studied. The orthogonal test L9(34) was used for further optimization. The results show that the influecing order of mycelium growth was water content of soybean residue, mycelium culture temperature, and inoculum quantity. The optimum condition is that when water content of soybean residue is 70%, inoculum quantity is 10%, and culture temperature is 28°C. The content of amino acid nitrogen in mycelium of Pleurotus eryngii is 1.06% after 6 days of culture.
引文
[1]祝团结,郑为完.大豆豆渣的研究开发现状与展望[J].食品研究与开发, 2004, 25(4):25-28.
[2] WANG H L, CAVINS J F. Yield and amino acid composition of fractions obtained during tofu production[J]. Cereal Chemistry, 1989, 66(5):359-361.
[3] RIET W B V D, WIGHT A W, CILLIERs J J L, et al. Food chemical investigation of tofu and its byproduct okara[J]. Food Chemistry, 1989, 34(3):193-202.
[4]高金燕.豆渣的营养与药用价值[J].中国食物与营养, 2003(11):49-50.
[5]董英.大豆渣营养价值及其综合利用[J].粮食与油脂, 2001(12):41-42.
[6]郭美英.珍稀食用菌杏鲍菇生物学特性的研究[J].福建农业学报, 1998, 13(3):44-49.
[7]俞苓,刘民胜,陈有容.杏鲍菇子实体和菌丝体营养成分的比较[J].食用菌, 2003, 25(2):7-8.
[8] MORI K, KOBAYASHI C, TOMITA T, et al. Antiatherosclerotic effect of the edible mushrooms Pleurotus eryngii(Eringi),Grifola frondosa(Maitake), and Hypsizygus marmoreus(Bunashimeji)in apolipoprotein E-deficient mice[J]. Nutrition Research, 2008, 28(5):335-342.
[9] DUBOST N J, OU B, BEELMAN R B. Quantification of polyphenols and ergothioneine in cultivated mushrooms and correlation to total antioxidant capacity[J]. Food Chemistry,2007, 105(2):727-735.
[10] CARBONERO E R, AHP G, SMIDERLE F R, et al. Aβ-glucan from the fruit bodies of edible mushrooms Pleurotus eryngii and Pleurotus ostreatoroseus[J]. Carbohydrate Polymers, 2006,66(2):252-257.
[11]田景花,李明,王俊玲,武晓颖.杏鲍菇菌种培养基配方筛选研究[J].河北农业大学学报, 2004, 27(2):25-28.
[12]张振山,叶素萍,李泉,等.豆渣的处理与加工利用[J].食品科学, 2004, 25(10):400-406.
[13]朱运平,程永强,汪丽君,等.发酵豆渣的功能性及应用研究现状[J].食品科学, 2008(5):476.
[14]李佳芳,李燮昕,唐茂林,等.豆渣膳食纤维杯子蛋糕的研制[J].粮食与饲料工业, 2018(1):37-41.
[15]何洁,陈军,苏健.豆渣鱼丸的研制[J].轻工科技, 2013(9):7-9.
[16]林雪娇,高宇航,彭杉,等.高膳食纤维发酵豆渣乳饮料工艺优化[J].乳业科学与技术, 2017, 40(6):13-20.
[17]宫志远,于淑芳,曲玲.碳、氮营养对杏鲍菇菌丝生长的影响[J].中国食用菌, 2002, 21(3):24-26.
[18]宋爱荣,田雪梅.杏鲍菇对不同碳源和氮源的利用[J].食用菌学报, 2001, 8(4):10-14.
[19]宫志远,于淑芳.营养和环境条件对杏鲍菇菌丝生长的影响[J].食用菌学报, 2002, 9(3):13-17.
[20]马瑞霞,刘慧.杏鲍菇液体菌种培养基的筛选及条件探讨[J].中国农学通报, 2011, 27(7):452-456.
[2] WANG H L, CAVINS J F. Yield and amino acid composition of fractions obtained during tofu production[J]. Cereal Chemistry, 1989, 66(5):359-361.
[3] RIET W B V D, WIGHT A W, CILLIERs J J L, et al. Food chemical investigation of tofu and its byproduct okara[J]. Food Chemistry, 1989, 34(3):193-202.
[4]高金燕.豆渣的营养与药用价值[J].中国食物与营养, 2003(11):49-50.
[5]董英.大豆渣营养价值及其综合利用[J].粮食与油脂, 2001(12):41-42.
[6]郭美英.珍稀食用菌杏鲍菇生物学特性的研究[J].福建农业学报, 1998, 13(3):44-49.
[7]俞苓,刘民胜,陈有容.杏鲍菇子实体和菌丝体营养成分的比较[J].食用菌, 2003, 25(2):7-8.
[8] MORI K, KOBAYASHI C, TOMITA T, et al. Antiatherosclerotic effect of the edible mushrooms Pleurotus eryngii(Eringi),Grifola frondosa(Maitake), and Hypsizygus marmoreus(Bunashimeji)in apolipoprotein E-deficient mice[J]. Nutrition Research, 2008, 28(5):335-342.
[9] DUBOST N J, OU B, BEELMAN R B. Quantification of polyphenols and ergothioneine in cultivated mushrooms and correlation to total antioxidant capacity[J]. Food Chemistry,2007, 105(2):727-735.
[10] CARBONERO E R, AHP G, SMIDERLE F R, et al. Aβ-glucan from the fruit bodies of edible mushrooms Pleurotus eryngii and Pleurotus ostreatoroseus[J]. Carbohydrate Polymers, 2006,66(2):252-257.
[11]田景花,李明,王俊玲,武晓颖.杏鲍菇菌种培养基配方筛选研究[J].河北农业大学学报, 2004, 27(2):25-28.
[12]张振山,叶素萍,李泉,等.豆渣的处理与加工利用[J].食品科学, 2004, 25(10):400-406.
[13]朱运平,程永强,汪丽君,等.发酵豆渣的功能性及应用研究现状[J].食品科学, 2008(5):476.
[14]李佳芳,李燮昕,唐茂林,等.豆渣膳食纤维杯子蛋糕的研制[J].粮食与饲料工业, 2018(1):37-41.
[15]何洁,陈军,苏健.豆渣鱼丸的研制[J].轻工科技, 2013(9):7-9.
[16]林雪娇,高宇航,彭杉,等.高膳食纤维发酵豆渣乳饮料工艺优化[J].乳业科学与技术, 2017, 40(6):13-20.
[17]宫志远,于淑芳,曲玲.碳、氮营养对杏鲍菇菌丝生长的影响[J].中国食用菌, 2002, 21(3):24-26.
[18]宋爱荣,田雪梅.杏鲍菇对不同碳源和氮源的利用[J].食用菌学报, 2001, 8(4):10-14.
[19]宫志远,于淑芳.营养和环境条件对杏鲍菇菌丝生长的影响[J].食用菌学报, 2002, 9(3):13-17.
[20]马瑞霞,刘慧.杏鲍菇液体菌种培养基的筛选及条件探讨[J].中国农学通报, 2011, 27(7):452-456.