摘要
以大米为基质通过固态发酵培养灵芝菌丝体,然后将大米灵芝培养产物碾磨成灵芝米粉,从而达到强化大米营养价值的目的。研究不同的大米加量、装液量、培养基pH和培养温度对灵芝菌丝体生长的影响,以多糖及赖氨酸含量为目标值,获得灵芝菌丝体生长的最优条件为:培养基装量为35g大米加45mL营养液/150mL三角瓶,起始pH5,培养温度26℃,发酵至12d时,灵芝米粉的多糖含量和赖氨酸含量达最高,总多糖含量为27.37%,赖氨酸含量为0.593%,比原大米多糖含量提高4.48倍,赖氨酸强化倍数为4.78。
Using the rice as a medium for Ganoderma lucidum mycelium solid culture,the rice mixture was compacted into Ganoderma lucidum rice flour,so as to enhance the nutritional value of rice. Through measuring various amount of rice,medium volume,medium pH and incubation temperature according to the content of Ganoderma lucidum polysaccharides and lysine,the experiments showed that the optimal conditions of producing Ganoderma lucidum rice solid culture were obtained∶medium loading capacity：35g of rice and 45mL nutrient solution liquid/150mL flask,initial pH5,incubation temperature 26℃,and after 12days＇ fermentation. The polysaccharide and lysine content of the Ganoderma lucidum rice flour reached the highest,with the total polysaccharide content of 27.37%,4.48 times more compared to the original rice,and the lysine content of 0.593%,4.78 times more compared to the original rice.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第2期186-191,共6页
Science and Technology of Food Industry
基金
大学生创新创业训练计划项目(G2012005)
大连民族学院学生太阳鸟项目(2012242)
2012年度国家民委科研立项(12DLZ004)
大连民族学院自主科研基金项目(DL13010101)
关键词
灵芝
大米
多糖
赖氨酸
Ganoderma lucidum
rice
polysaccharides
lysine
