裂褶菌固体发酵葛根渣获取功能产品的条件优化

Optimization of solid fermentation condition of kudzu root residue by Schizophyllum commune

在摇瓶上对裂褶菌固体发酵葛根渣获取功能产品的工艺进行了优化,并进行了规模放大验证。通过优化,获得了优化条件:采用混合葛根渣作为发酵基质,固液比为1:1·5,麸皮添加量为10%,采用3d菌龄的种子接种,接种量为6mL/100g,发酵温度为28℃。在该条件下,葛根异黄酮提升了70%以上,膳食纤维含量提升了5%以上。通过太空包放大工艺验证,可初步实现摇瓶发酵结果。

The solid fermentation condition of kudzu root residue by Schizophyllum commune DS1 in rock-flask was optimized,and the optimal condition was validated by scale-up in space bag.After the optimization,the optimal condition were that mixed kudzu root residue was the fermentation substrate,and the solid-to-liquid ratio was 1：1.5,and adding bran was 10% in mass,and seed age was 3 days,and the inoculation volume was 6mL/100g,and the temperature of fermentation was 28℃.Under the condition,the content of isoflavone was increased over 70% and the content of dietary fiber was increased over 5%.At last,the optimal condition was validated in space bag,the result could be realized the one in rock-flask.