枯草芽孢杆菌对猴头菇发酵液糖类成分降解规律研究

STUDY ON DEGRADATION REGULARITIES OF SUGAR IN HERICIUM ERINACEUS FERMENTATION MEDIUM BY BACILLUS SUBTILIS

以猴头菇子实体为主要原料配制培养液,接入纯培养后的枯草芽孢杆菌,在36℃、46℃下分别进行发酵培养,测定0~60 h内发酵液中总糖、还原糖浓度及枯草芽孢杆菌的菌落数。结果表明：总糖和多糖含量的变化均呈先下降后上升再下降的趋势,还原糖含量的变化均呈先上升后下降再上升的趋势。整个发酵过程中,36℃发酵条件下发酵液的总糖、多糖的含量高于46℃发酵条件下总糖、多糖的含量。两种发酵条件下菌落数的变化趋势是先上升后下降再上升。从可溶性多糖浓度、活性菌体数量、成本核算方面确定枯草芽孢杆菌发酵猴头菇子实体培养液的最佳工艺为发酵温度36℃,发酵时间24 h。

In order to provide theoretical support for the development of probiotic health care products of raw materials, the degradation regularities of sugars in Hericium erinaceus fermentation medium by Bacillus subtilis were investigated in this study. Hericium erinaceus fruiting body was used as the main raw material for preparation of culture liquid, and then pure culture of the Bacillus subtilis was inoculated into the medium and cultivated at 36 ~C and 46 ~C respectively. The total sugar,reducing sugar concentration and Bacillus subtilis colony number ranged from 0 to 60 h were determined in fermentation liquid. The results showed that the contents of total sugar and polysaccharide showed a decrease trend in the first and then increased, and then decreased. The contents of reducing sugar increased firstly and decreased then increased. In the whole fermentation process, the total sugar, polysaccharide contents in the fermentation conditions of 36 ℃ were higher than that in 46 ℃. The change trends of colony number in the two types of fermentation conditions were first increased and then decreased and then increased. According to the soluble polysaccharide concentration,the amount of active bacteria and the cost accounting, the optimal technique of fermentation medium of Hericium erinaceus were as follows： fermentation temperature was 36 ℃ and the fermentation time was 24 h.