蒲棒浸提液机制下黑木耳发酵方法及相关检测

Fermentation method and related detection of Auricularia auricula under the mechanism of extracting the spike of cattail

通过单因素实验与正交实验,研究得到在蒲棒浸提液基质下黑木耳发酵的最适碳、氮源及其最优配方.取其发酵最佳菌龄的发酵醪液做匀浆处理,用于培养供试黑腹果蝇,进行果蝇寿命实验,观察记录其对果蝇生存寿命的影响.结果表明:最优发酵配方各组分质量分数分别为葡萄糖3%,玉米粉3%,豆饼粉2%,酵母膏0.5%,磷酸二氢钾0.1%,硫酸镁0.1%;在发酵至120 h时,鲜菌丝质量达到最大,为32.57 g.在果蝇基础培养基内添加体积分数为30%的发酵醪液匀浆时,果蝇的半数死亡期延长率、平均延寿率和最高延寿率最大,且均与对照组有显著性差异(P<0.05).

Through the single factor test and the orthogonal test method,the optimal carbon and nitrogen source and the optimal formula for the fermentation of Auricularia auricula the mechanism of extracting the spike of cattail were studied.The fermentation broth was used to homogenize the fermentation broth for the best bacterial age,and was used to culture the test drosophila,and the drosophila life test was carried out to observe the effect on the life span of the drosophila.The results showed that the optimal fermentation formula was:glucose 3%,corn flour 3%,bean cake powder 2%,yeast extract 0.5%,potassium phosphate monobasic 0.1%,magnesium sulfate 0.1%;and when fermented to 120 h,the wet weight of mycelium reached the maximum value of 32.57 g.When 30%fermented mash was added to the drosophila basal medium,the half-life death rate,average life expectancy and maximum life-long life rate of drosophila were the highest,and they were significantly different from the control group(P<0.05).