摘要
采用不同基质成分对蛹虫草进行固态发酵,在电子显微镜下观察发酵产物中菌丝的形态,通过高效液相色谱法分析发酵产物中虫草素的含量,通过感官评价法分析发酵产物的食用特性,并探讨了这些因素之间的相关性。结果表明,基质组成不仅影响了蛹虫草发酵产物的外观,还显著影响了基质中菌丝的形态和虫草素积累;其中基质蛋白质含量与虫草素积累呈显著正相关(P<0.05),基质碳水化合物含量与菌丝横径呈显著正相关(P<0.05),且菌丝形态、虫草素含量与发酵产物的食用特性存在显著相关性(P<0.05)。7种基质发酵后各有优势,其中,大豆基质可显著促进虫草素积累,其虫草素含量可达(2.9±0.09)mg/g,但其食用特性较差;而大米基质在发酵后有较好的综合表现,是较为理想的发酵原料选择。综上,该研究结果为富虫草素新型食品的开发及应用提供了相应依据。
This study investigated solid-state fermentation of Cordyceps militaris using various substrate compositions.The morphology of hyphae in the fermentation products was observed under an electron microscope,the cordycepin content in the fermentation products was analyzed by high-performance liquid chromatography,and the edible properties of the fermentation products were evaluated through sensory assessments.The correlations among these factors were also explored.The results indicated that substrate composition not only influenced the appearance of the fermentation products but also significantly affected the morphology of hyphae and cordycepin accumulation.Specifically,a significant positive correlation was observed between substrate protein content and cordycepin accumulation(P<0.05),and between substrate carbohydrate content and hyphae diameter(P<0.05).Furthermore,there was a significant correlation between hyphae morphology,cordycepin content,and the edible properties of the fermentation products(P<0.05).Each of the seven tested substrates exhibited unique advantages after fermentation;soybean substrate significantly promoted cordycepin accumulation,reaching a content of(2.9±0.09)mg/g,albeit with poorer edible properties.In contrast,rice substrate demonstrated superior overall performance after fermentation,making it an ideal choice for fermentation raw material.In conclusion,this study provides a basis for the development and application of novel cordycepin-rich foods.
作者
刘曦南北
宁德凤
杨钦越
范青
徐玲
陈自宏
LIU Xinanbei;ING Defeng;ANG Qinyue;FAN Qing;XU Ling;CHEN Zihong(School of Resources and The Environment,Baoshan University,Baoshan 678000,China;The Key Laboratory of Entomogenous Fungi Resources Conservation and Green Development in Gaoligong Mountains,Baoshan University,Baoshan 678000,China;Research Institute of Gaoligong Mountains,Baoshan University,Baoshan 678000,China)
出处
《食品科技》
北大核心
2025年第7期10-19,共10页
Food Science and Technology
基金
国家自然科学地区基金项目(32060638)
云南省中青年学术和技术带头人后备人才项目(202205AC160061)
云南省教育厅科学研究基金项目(2023J1121)
保山学院国家级科研培育基金项目(BYPY202303)
保山学院博士启动基金项目(BSKY202303)
保山学院大学生创新创业项目(S202410686003)。
关键词
蛹虫草发酵食品
固态发酵
虫草素
菌丝形态
感官评价
Cordyceps militaris-fermented food
solid-state fermentation
cordycepin
hyphae morphology
sensory evaluation
