豆渣固体发酵生产灵芝菌丝粉条件优化及三萜化合物含量的测定

The Optimization of the Production Condition of Ganoderma Mycelium Powder through Solid Fermentation from Okara and the Determination of Triterpenoid Content

利用豆渣代料固体发酵灵芝菌丝粉,结果表明菌丝生长势与菌丝培养温度、培养料/糖比密切相关,培养温度在28℃,料/糖比为100:2,菌丝生长势最强;以单位重量菌丝粉含三萜化合物量为目标函数,利用豆渣培养基培养灵芝菌丝体的最佳条件则为料/糖比为100:2;培养温度为24℃;培养时间为菌丝满瓶后12d。每g菌丝粉三萜化合物含量可达2.44mg。灵芝菌丝特有三萜化合物含量可间接反映菌丝粉中纯菌丝含量及灵芝多糖的含量。

Ganoderma mycelium powder is produced through solid fermentation of okara. The results show that the growth potential of mycelium has a close relation with mycelium culture temperature and culture compost/sugar ratio. When the temperature is set at 28℃ and the material/sugar ratio is set at 100： 2, the mycelium growth potential is the strongest. If the triterpenoid content per gram of mycelium powder is set as the objective function, the optimal condition to cultivate ganoderma mycelium from okara medium should be as follows： compost/sugar ratio： 100：2, temperature： 24℃, culture time： 12 days after mycelium grows fully in the bottle. The triterpenoid content could reach 2.44mg per gram of mycelium powder. The content of triterpenoid which is unique in ganoderma mycelium could indirectly reflect the content of pure mycelium in the powder and ganoderma polysaceharides.