秀珍菇液体发酵豆渣提高多糖得率初步探讨

Improved Production of Water-soluble Polysaccharide via Submerged Fermentation of Soy Dreg by Pleurotus geesteranus

采用有重复观测值正交试验优化秀珍菇液体发酵豆渣配方,121℃、60min热水浸提多糖。研究结果表明,四个因素对多糖提取率提高作用的影响顺序为豆渣>葡萄糖>马铃薯>麦麸,本实验中秀珍菇液体发酵豆渣的最佳配方为葡萄糖4%、豆渣1%(不过滤)、马铃薯20%(使用滤液)、麦麸0.5%(使用滤液)、磷酸二氢钾0.3%、硫酸镁0.15%、VB10.01%、酵母粉0.15%,pH自然;在不添加马铃薯和麦麸下,直接利用豆渣和葡萄糖发酵也可以使多糖的提取率提高80%。

The orthogonal design was used for optimization of submerged fermentation of soy ddreg with an edible mushroom Pleurotus geesteranus for enhancement of polysaccharide production.Polysaccharide was extracted at 121 ℃ for 60 min with water.These results revealed that the sequence of significance for main factors were soy dregglucosepotatowheat bran.The best culture medium for Pleurotus geesteranus liquid fermentation contained glucose 4%,soy dreg 1%（without filtered）,potato 20%（filtrate）,wheat bran 0.5%（filtrate）,KH2PO4 0.3%,MgSO4 0.15%,VB1 0.01% and yeast powder 0.15% with natural pH value.And the extraction yield of the polysaccharide using culture medium containing soy dreg and glucose was 80% higher than that added with potato and wheat bran.