食药用菌固态发酵竹笋壳生产功能性饲料研究

Study on the functional feed produced by solid-state fementation of bamboo shoots shell with edible/medicinal fungi

本试验利用3株不同食药用菌(赤芝、朱红密孔菌、树舌灵芝)对竹笋壳进行固态发酵,通过观察发酵前后笋壳纤维结构,以及对发酵后笋壳粗蛋白质、多糖、总黄酮和纤维含量进行测定,分析不同食药用菌固态发酵笋壳情况。结果表明,食药用菌发酵后笋壳纤维结构被严重破坏,发酵后粗蛋白质和多糖含量均显著提高,3株食药用菌发酵后多糖含量均增加2倍以上,粗蛋白质含量至少提高了51%,其中赤芝发酵后粗蛋白质含量均提高了104%;固态发酵后笋壳总黄酮含量有所降低,但抗氧化性并未明显降低。

To study the solid-state fermentation effect of bamboo shoots shell with three edible/medicinal fungi（Ganoderma lucidum,Pycnoporus cinnabarinus,Ganoderma australe）,the fiber structural changes of bamboo shoot shell before and after fermentation was observed,the crude protein,polysaccharide,total flavonoids and fiber content was measured after fermentation.Results showed that fiber structure of bamboo shoot shell after fermentation were seriously damaged,the crude protein and polysaccharide content were significantly increased after fermentation,furthermore,the crude protein content increased by 51% at least of three fungi,among them the crude protein content of Ganoderma lucidum fermentation increased by 104%;polysaccharide results showed that the content of all three increased more than 2 times compared with to natural bamboo shoots shell.Though the content of total flavonoids had decreased after solid-state fermentation,the antioxidant activity wasn＇t significantly decreased.