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采用固体发酵技术,得到两种茯苓固体发酵菌质。以茯苓(Poria coco)为发酵菌株,分别以山药(Dioscorea opposita)和面粉为培养基进行发酵,分别在茯苓菌丝满瓶后40 d、50 d、60 d、70 d、80 d时取样,测定样品中茯苓酸、尿囊素、浸出物和水分的含量。结果表明,以山药为基质发酵茯苓,基质含水量50%,转化温度25℃,转化时间为茯苓菌丝满瓶后60 d,可以制备良好的茯苓-山药固体发酵菌质;以面粉为基质发酵茯苓,基质含水量40%,转化温度25℃,转化时间为菌丝满袋后60 d,可制成良好的茯苓-面粉固体发酵菌质。
Using solid fermentation technology, two kinds of Fuling solid fermented bacteria were obtained. Poria coco was fermented by Dioscorea opposita and flour, respectively. Samples were taken at 40 d, 50 d, 60 d, 70 d, 80 d after full bottle of Poria cocos culture, Determination of samples Poria acid, allantoin, extracts and water content. The results showed that the fermented Poria cocos by yam could produce good Fuling - Yam solid fermentative bacterium with the substrate moisture content of 50% and the transformation temperature of 25 ℃ and the transformation time of 60 days after the full of Poria cocos filament, Poria, the substrate moisture content of 40%, the transformation temperature of 25 ℃, the transformation time for mycelium bags after 60 d, can be made of good Poria - Flour solid fermented bacteria.