学术
灵芝发酵过程中营养物质及相关酶活性变化研究
陈志杰[1,2] 顾振新[1] 解春艳[1]
[1]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095 [2]江苏食品职业技术学院食品工程系,江苏淮安223003
摘 要:
研究了灵芝摇瓶发酵过程中主要营养成分、pH值、电导率及淀粉酶和Cx酶活力的变化趋势。在灵芝深层发酵过程中，pH值、可溶性固形物、总糖、还原糖、游离氨基态氮含量呈下降趋势，胞外粗多糖、可溶性蛋白质含量、Cx酶活力呈增加趋势，发酵至第4d淀粉酶活力最大。[著者文摘]
文章出处:
《中国酿造》-2008年1期 -26-29页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
0254-5071（2008）01-0026-04
相关文章:
Study on the changes of nutriments and related enzyme activities during the culture of Ganoderma lucidum
CHEN Zhijie, GU Zhenxin, XIE Chunyan （1. MOA Key Laboratory of Food Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, China; 2. Department of Food Engineering, Jiangsu Vocational and Technical Institute of Food Science, HuMan 223003, China）
Abstract:
The change tendencies of main nutriments, pH, electrical conductivity, amylase activity and cellulose x （Cx） activity were investigated during shake flash cultivation of Ganoderma lucidum. The results showed that the pH, soluble solid components, total sugar, deoxidized sugar and free amino nitrogen in the medium decreased during submerged fermentation of G. lucidum. Otherwise, the crude extracellular polysaccharides, soluble protein contents and Cx activity increased over time. The amylase activity reached the highest degree at the 4^th day in fermentation.[著者文摘]
Key words:
brown rice; Ganoderma lucidum; amylase; cellulase, submerged fermentation
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