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当前位置: 首页 > 文章 > 真姬菇在藜麦固体培养基上发酵条件的探讨 园艺与种苗 2022,42 (1) 4-7
Position: Home > Articles > Study on Fermentation Conditions of Hypsizygus marmoreus on Quinoa Solid Medium Horticulture & Seed 2022,42 (1) 4-7

真姬菇在藜麦固体培养基上发酵条件的探讨

作  者：
李奕葶;安琪;刘禹良;孙宁;黄亮;班立桐
单  位：
天津农学院农学与资源环境学院
关键词：
真姬菇;藜麦;固体发酵;生理活性物质
摘  要：
[目的]探讨真姬菇在藜麦固体培养基上发酵条件。[方法]利用真姬菇菌丝体发酵藜麦,以多糖为目标产物,通过固体发酵单因素试验,对碳源,氮源,碳源、氮源添加量,含水量,时间等条件进行筛选。[结果]最适条件为:糊精作为碳源,酵母粉作为氮源,碳源、氮源添加量为5∶1,含水量为80%,发酵时间为20 d。并测定发酵前后生理活性物质的含量变化:藜麦发酵前多糖含量为(5.24±0.11)mg/g,发酵后多糖含量为(204.71±3.6)mg/g;藜麦发酵前多酚含量(2.45±0.23)mg/g,发酵后提高了8倍;黄酮含量发酵前后分别为(0.12±0.04)、(1.37±0.12)mg/g,皂苷含量发酵前为(2.03±1.20)mg/g,发酵后提高了3倍;蛋白质发酵前含量为(159.52±5.01)mg/g,发酵后有所下降。[结论]真姬菇发酵藜麦可以提升藜麦的营养价值,为发酵产物是否可以作为一种新型食品原料,提供了一定的理论依据。
译  名：
Study on Fermentation Conditions of Hypsizygus marmoreus on Quinoa Solid Medium
作  者：
LI Yi-ting;Tianjin Agricultural University,College of Agronomy and Resource Environment;
关键词：
Hypsizigus marmoreus;;Quinoa;;Solid fermentation method;;Physiologically active substances
摘  要：
[Objective] To study the fermentation conditions of Hypsizygus marmoreus on quinoa solid medium. [Method] Quinoa was fermented with Hypsizigus marmoreus mycelium,polysaccharides were used as indicators,and the carbon source,nitrogen source,carbon-nitrogen ratio,water content,time and other conditions of solid fermentation were screened through single-factor experiments. [Result] The optimal conditions for fermentation as follows:the carbon source was dextrin,the nitrogen source was yeast extract,the carbon to nitrogen ratio was 5/1,the water content was 80%,and the fermentation time was 20 days. The content changes of the following substances before and after fermentation were determined:polysaccharide content of unfermented and fermented quinoa were 5.24 ± 0.11 mg/g and 204.71 ± 3.60 mg/g; polyphenols content of unfermented quinoa is 2.45 ± 0.23 mg/g,and the content increased by 8 folds after fermentation; the flavonoids content was 0.12 ± 0.04 mg/g and 1.37 ± 0.12 mg/g before and after fermentation,and the saponin content of unfermented quinoa was 2.03 ± 1.20 mg/g,and the content increased by 3 folds after fermentation;The protein content was 159.52 ± 5.01 mg/g in unfermented quinoa,decreased after fermentation.[Conclusion]The solid fermentation method could enhance the nutritional value of quinoa by Hypsizygus marmoreus mycelium,and the results also provided a theoretical basis for whether the fermented product could be used as a new food raw material.

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