蝙蝠蛾被毛孢液态发酵青稞工艺优化

Optimization of Liquid Fermentation of Highland Barley by Hirsutella sinensis

为探索影响蝙蝠蛾被毛孢液态发酵青稞的工艺因素,并优化发酵工艺,以青稞为原料,进行液体发酵,以发酵后菌丝体生物量及蛋白含量为优化指标,采用单因素试验和响应面试验对发酵时间和温度、接种量、转速、装液量进行优化。优化的发酵工艺为发酵温度22℃、发酵时间6 d、接种量3%、转速135 r/min,装液量为发酵容器体积的40%。在此发酵条件下,菌丝体生物量为0.0178±0.0008 g/mL,发酵液中蛋白含量为2.02%±0.16%,菌丝体生物量和蛋白含量较未发酵前分别提高1.63倍和2.15倍(P<0.05)。青稞可作为蝙蝠蛾被毛孢液态发酵的培养剂,发酵后菌丝体的生物量及蛋白含量较高,可有效实现对青稞营养物质的转化。试验结果为青稞生物转化技术及新产品开发奠定基础。

In order to study effects and optimization fermentation technology of liduid fermentation of Hirsutella sinensis on highland barley,it has been fermented by Hirsutella sinensis,and mycelium biomass and protein content have been determined as index.Highland barley has been fermented by Hirsutella sinensis,and time and temperature of fermentation,inoculation amount,rotation speed and liquid volume are optimized by single factor test and response surface test.The optimal fermentation technology has been selected as follows:fermentation time is 6 d under 22℃,inoculation amount is 3%,rotation speed is 135 r/min,and liquid loading volume is 40%.Under the optimal condition,mycelial biomass is 0.0178±0.0008 g/mL and protein content is 2.02%±0.16%in fermentation broth.The mycelial biomass and protein content are 1.63 times and 2.15 times higher than those before fermentation(P<0.05).Highland barley can be used as culture medium for liquid fermentation of Hirsutella sinensis,and the biomass and protein content of mycelium have been increased after fermentation,which results from transformation of nutrients of highland barley.The research results provide a new way for the research of biological transformation of highland barley.