灵芝固态发酵对谷物培养基营养成分的影响

Effect of Solid-state Fermentation of Ganderma lucidum on Nutritional Components of Grain Medium

以荞麦米、燕麦米、大米、玉米碴、黄豆、黑豆、花生作为谷物培养基,进行灵芝固态发酵。比较灵芝谷物培养基中8种必需氨基酸、脂肪酸含量的变化,研究灵芝菌丝生长对谷物培养基营养成分的影响。结果表明,黄豆培养基和黑豆培养基在接种灵芝菌丝后,氨基酸和必需氨基酸总量增加,必需氨基酸中除了赖氨酸和色氨酸含量降低,其他氨基酸含量均有所增加,其中黄豆培养基中苯丙氨酸含量增加0.447%,增加幅度最大。黑豆培养基中蛋氨酸含量增加0.196%,增加幅度最大。与原料相比,接种灵芝菌丝后的黄豆培养基和黑豆培养基的亚油酸和亚麻酸含量大幅增加,黄豆培养基中亚油酸含量增加72528.03 mg·kg^(-1),亚麻酸含量增加3374.58mg·kg^(-1)。黑豆培养基中亚油酸含量增加29742.56 mg·kg^(-1),亚麻酸含量增加916.6 mg·kg^(-1)。因此灵芝固态发酵的黄豆培养基和黑豆培养基相对未发酵原料具有更好的营养价值。

The solid-state fermentation of Ganoderma lucidum was carried out with buckwheat rice,oat rice,rice,corn residue,soybean,black bean and peanut as grain medium.The changes of eight essential amino acids and fatty acids in grain medium of G.lucidum were compared,the effect of G.lucidum mycelium growth on the nutritional components of grain medium were studied.The results showed that the total amount of amino acids and essential amino acids increased after inoculation of G.lucidum mycelium in soybean medium and black bean medium.The contents of other amino acids increased except lysine and tryptophan.The content of phenylalanine in soybean medium increased by 0.447%.The content of methionine in black bean medium increased by 0.196%.Compared with raw materials,the contents of linoleic acid and linolenic acid in soybean medium and black bean medium inoculated with G.lucidum mycelium increased significantly,the contents of linoleic acid and linolenic acid-in soybean medium increased by 72528.03 mg·kg^(-1)and 3374.58 mg·kg^(-1).Linoleic acid content increased by29742.56 mg·kg^(-1)and linolenic acid content increased by 916.6 mg·kg^(-1)in black bean medium.Therefore,the soybean medium and black bean medium of G.lucidum solid-state fermentation have better nutritional value than unfermented raw materials.