美味牛肝菌液体培养及其在酱油生产中的应用

Study on submerged culture of Boletus edulis and its application in the production processing of soy sauce

研究了美味牛肝菌菌丝体液态培养的条件,并将其应用在酱油的酿造中,以提高酱油的品质。美味牛肝菌菌丝体深层培养的适宜培养基组成为:马铃薯200g/L、葡萄糖25g/L、蛋白胨7g/L、K2HPO41.5g/L、CaCl20.005g/L;最佳培养条件为初始pH5.0、培养温度25℃、接种量5%、装液量50mL/200mL三角瓶。优化后培养3d菌丝体干重可达11.10g/L,比优化前提高了80.49%。采用低盐固态发酵技术酿造酱油,在淋油工序加入美味牛肝菌液体培养液,与不加工艺生产出的酱油相比,氨基酸态氮含量提高了12.95%,全氮含量提高了121.5%。

The submerged fermentation conditions of Boletus edulis were studied, and the application of Boletus edufi broth in soy sauce brewing.The optimum fermentation medium was as follows： potato 200g/L, glucose 25g/L, peptone 7g/L, K2HPO4 1.5g/L, CaCl2 0.005g/L.The highest yield of mycelia was obtained under the conditions when pH 5.0, temperature 25℃, inoculum amount 5% and medium loading amount 50mL/200mL.In such a optimized mycelium culture conditions, the maximum mycelium dry weight was l l.lOg/L, after 3d fermentation, which increased 80.49% than the former culture conditions. In the experiment of soy sauce brewing with low salt solid fermentation technology,the optimum brewing technology was that the broth of Boletus edulis was added in leaching process,the amino acid nitrogen and total nitrogen content in soy sauce were： 1.526mg/mL and 3.400g/ L, respectively,increased 12.95% and 121.5% than the soy sauce without adding Boletus edulis broth.