姬松茸液体发酵保健饮料的中试生产

Pilot Scale Production of Health Drink of Agaricus blazei Murrill by Liquid Fermentation

通过中试发酵实验,在温度26℃,通气流量1∶1.0,搅拌速度50 r.min-1的条件下发酵8 d,发酵浸提液多糖含量每毫升可达36.5 mg。放罐后将菌球与发酵液一并用纱布过滤后用清水洗涤菌球,将洗涤后的菌球于56℃烘干至恒重。干菌球产量为39.92 mg.mL-1,此种干菌球的多糖含量为15.86%。

The fermentation experiment condition was at 26℃,the voluntary ventilation 1：1.0,the stiring rate 50 r·min-1,fermentation time 8 d.The results showed that the content of the polysaccharide from leaching solution by ferment would be reach to 36.5 mg·mL-1.After the termination of the fermentation test,fungus ball and fermented liquior would be filtrated together,washing the fungus ball with clean water and drying these fungus balls at 56℃ until constant weight.The final result was that the output of fungus ball was 39.92 mg·mL-1,and the content of polysaccharide of the fungus ball was 15.86%.