混菌固态发酵黄芪工艺条件的优化研究

Research on the Optimization of the Technology of Applying Strains in Solid-state Fermentation of Astragalus membranaceus

选出最佳的菌种组合(黑曲霉、酿酒酵母菌、植物乳酸杆菌)后,调整混合菌种比例(2∶1∶2),菌株进行固态发酵黄芪,其最佳工艺条件为:发酵时间120 h,发酵温度34.57℃,接种量8%,装液量45.52 mL/100 mL;在此条件下,粗多糖得率由10.23%提高到22.16%,提高了11.93%;总黄酮含量由0.82 mg/g提高到1.23 mg/g,整体趋势提高了43%。

Select the best combination of strains of Aspergillus niger, brewers yeast and plant lactobacillus, adjust the proportion of mixed bacteria is 2∶1∶2, and the optimum process conditions of solid state fermentation strains Astragalus membranaceuswere as follows： fermentation time of 120 h, fermentation temperature of 34.57 ℃, inoculated quantity of 8%, and fluid volume of 45.52 mL/100 mL; Under this condition, the crude polysaccharide rate increased from 10.23% to 22.16%, 11.93% up; The total flavonoids increased from 0.82 mg/g to 1.23 mg/g, and the overall trend increased by 43%.