不同有机氮源对山药-食药用真菌“双向发酵”的影响

以含有活性成分的山药为培养基质，接种食药用真菌菌种（灵芝、蛹虫草、银耳和香菇）进行“双向发酵”，使山药原有成分转化形成新成分。以菌丝布满基质时间、基质消耗率、菌质折干率、菌质的自由基清除率为评价指标，考察不同有机氮源（黄豆粉、玉米蛋白粉、花生蛋白粉、谷朊粉和酵母浸粉）对各山药-食药用真菌“双向发酵”的影响。结果表明，不同有机氮源对菌丝布满基质的时间、菌质折干率影响不显著（P＞0.05），对基质消耗率和自由基清除率影响均显著（P＜0.05）。添加酵母浸粉对山药-灵芝适应性提高最多（11.02分）；蛹虫草和银耳添加有机氮源后适应性分别降低为18.81分和16.45分；添加有机氮源对山药-香菇适应性均可提高，玉米蛋白粉提高最多（28.65分）。

Effect of different organic nitrogen sources on 'bi-directional fermentation' of Chinese yam-edible and medicinal fungi

Using active compound-containing yam as culture substrate, edible and medicinal fungi (Ganoderma lucidium, Cordyceps militaris, Tremella fuciformis and Lentinula sp.) were inoculated on the yam to conduct 'bi-directional fermentation', and the original compound of Chinese yam was transformed into new compound. Using hypha bestrewing time, substrate consuming rate, mycoplasm drying rate, and mycoplasm free radical scavenging rate as evaluation indexes, the effect of different organic nitrogen sources (soybean protein powder, corn gluten powder, peanut protein powder, wheat gluten and yeast extract powder) on the 'bi-directional fermentation' of Chinese yam-edible and medicinal fungi was investigated. The results showed that different organic nitrogen sources showed non-significant effect on hypha bestrewing time and mycoplasm drying rate (P＞0.05), and showed significant effect on the substrate consuming rate and mycoplasm free radical scavenging rate (P＜0.05). Adding yeast extract most greatly improved the G. lucidium-Chinese yam system adaptability (11.02), and different nitrogen sources reduced the adaptability of both C. military-Chinese yam system and T. fuciformis-Chinese yam system to 18.81 and 16.45, respectively. Adding different organic nitrogen sources improved the Lentinula sp.-Chinese yam system adaptability, and corn gluten powder could improve the adaptability in maximum extent, which was 28.65.