食用菌复合配比固态发酵糟渣的抗氧化作用初探

Antioxidant Activity of Fermented Residues by Edible Mushrooms

以秀珍菇、平菇和新科黑木耳为复合菌种,接种至含有醋渣、酱渣、豆渣和啤酒渣的培养基上固态发酵8d,以DPPH清除率、超氧阴离子清除率、羟基自由基清除率为指标,考察发酵产物的抗氧化能力.结果表明:发酵产物均有清除DPPH、超氧阴离子、羟基自由基的能力,发酵产物水溶性提取物的抗氧化能力:酱渣>豆渣>醋渣>啤酒渣.酱渣、豆渣、醋渣、啤酒渣均可用于开发具有抗氧化活性的生物饲料.

In this paper,compound strains of pleurotus geesteranus,oyster mushroom and black fungus are planted on the medium of acid-sludge,soya sauce residue,bean dregs,and beer residue for 8 daysof solid state fermentation.The antioxidant ability is evaluated by the indicators of the DPPH clearance rate,superoxide anion clearance rate,and hydroxyl radical clearance rate.The results show that fermentation is able to eliminate DPPH,superoxide anion and hydroxyl radical.The antioxidant activities have the order of soya sauce residue>bean dregs>acid-sludge>beer residue.This reveals that soya sauce residue,bean dregs,acid-sludg and beer residue can be used to manufacture biological feed with antioxidant activity.