以香菇柄为主料固态发酵茯苓菌

Solid fermented Poria cocos with foot body of Lentinus Edodes as main ingredient

将茯苓接在以香菇柄-山楂叶这种药性基质上进行固态发酵,通过对香菇柄和山楂叶的配比、发酵温度、辅料、料水比的研究,确定出最优的茯苓发酵条件;将此发酵体系与不接入茯苓菌株的固态复合体系和茯苓普通培养复合物体系进行对比实验,发现其多糖含量及氨基酸含量均优于其他2种,且此发酵体系中的多糖含量和氨基酸含量均大于其他2种含量之和。以香菇柄和山楂叶作为基质固态发酵茯苓菌,有益于香菇柄、山楂叶这种废弃农副产物的再利用,且将其固态发酵复合物制成功能食品,具有很好的开发价值。

Solid fermented Poria cocos with foot body of Lentinus Edodes and hawthorn leaves, to determine the optimal Poria cocos fermented conditions, and through the contrast experiment to Prove poria cocos fermented system has significant advantages. Using foot body of Lentinus Edodes and hawthorn leaves as matrix to fermente Poria cocos, it is good for recycling agricultural and sideline products, and developing functional food.