转化山楂黄酮的食用真菌筛选及其发酵工艺优化

Screening and fermentation technology optimization of edible fungi for hawthorn flavonoids transformation

为探究微生物能否转化提高山楂中总黄酮的含量并优化其发酵工艺,以山楂粉为发酵基质,分别与20种食用真菌进行共同发酵,通过监测发酵液中总黄酮含量,筛选转化效率最高的食用真菌,并采用响应面方法优化其发酵工艺。结果表明,20种供试真菌中,蛹虫草发酵山楂液中总黄酮含量最高;在发酵温度25℃、发酵时间7 d、接种量6%及料液比1∶35(g∶mL)最佳发酵工艺条件下发酵7 d,蛹虫草发酵山楂液中总黄酮含量为42.8 mg/g。

In order to explore whether microbial transformation could increase the content of total flavonoids in hawthorn and optimize its fermentation process,hawthorn powder was co-fermented with 20 edible fungi,respectively.The edible fungus with the highest conversion efficiency was screened by measuring the content of total flavonoids in the fermentation broth,and the fermentation process was optimized by response surface method.The results showed that the content of total flavonoids in the fermentation broth of Cordyceps militaris was the highest among the 20 tested fungi.Under the optimal fermentation process conditions of fermentation temperature 25℃,fermentation time 7 d,inoculum 6%and solid-liquid ratio 1∶35(g∶ml),the content of total flavonoids in the fermented hawthorn liquid by C.militaris was 42.8 mg/g.