形态工程:通过双向浸泡发酵在子汁中形成统一的Ganoderma lucidum颗粒
Ang Ren1, Ran He2, Jieying Wang1
1Sanya Institute of Nanjing Agricultural University, Department of Microbiology, Key Lab of Microbiological Engineering of Agricultural Environment, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing, People's Republic of China.
Journal of food science
|February 3, 2026
概括
在子水中通过双向浸泡发酵生产的Ganoderma lucidum颗粒,产生更多的多糖和三烯. 优化发酵参数,如旋转速度,可以提高功能性食品的均颗粒生产.
科学领域:
- 生物技术是生物技术.
- 菌类学 菌类学是指菌类学.
- 食品科学 食品科学 食品科学
背景情况:
- 光菌 (Ganoderma lucidum mycelia) 可以通过双向浸泡发酵 (BSF) 形成不同的形态,包括团块和颗粒.
- 甘光的颗粒形态与增强的生物活性化合物如多糖和三烯的产生,以及增加的抗氧化活性有关.
- 子水支持Ganoderma lucidum的生长,而子牛奶本身并不支持菌根的发展.
研究的目的:
- 为了研究关键发酵参数对Ganoderma lucidum颗粒形成的影响.
- 建立Ganoderma lucidum颗粒数量和大小的预测模型.
- 确定在各种子基底中生产均的Ganoderma lucidum颗粒的最佳条件.
主要方法:
- 采用双向浸泡发酵 (BSF),使用子水和子奶作为基质.
- 关键的发酵参数包括注射剂大小,通风率,基质粘度和旋转速度系统地变化.
- 开发了预测模型,以将发酵参数与颗粒特征相关联.
主要成果:
- 增加了注射器尺寸,通风率和旋转速度,导致颗粒数量增加,但颗粒尺寸更小.
- 升高的基质粘度导致颗粒数量减少和颗粒尺寸缩小.
- 旋转速度被确定为影响形态调节和颗粒形成的最关键参数.
- 将子肉添加到子奶中使得均的颗粒形成,平均直径为3.5毫米,3.34 × 10^5颗粒/L.
结论:
- 发酵参数显著调节了Ganoderma lucidum的形态和颗粒形成.
- 优化的BSF条件,特别是旋转速度,可以控制颗粒的大小和数量.
- 将子肉纳入子牛奶是一个可行的策略,可以实现统一的Ganoderma lucidum颗粒生产,为新型功能性食品开发开辟道路.
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