灵芝固态发酵降解玉米淀粉的初步研究

灵芝在玉米粉培养基上进行固态发酵时能够产生活性较强的α 淀粉酶 ,从而降解玉米淀粉。玉米粉颗粒大小、黄豆粉添加量、发酵时间和培养基含水量都对淀粉降解率有明显的影响。添加 1 0 %黄豆粉、含水量 3 5 %、3 0目颗粒的玉米粉培养基经过灵芝 2 5d固态发酵以后 ,其淀粉降解率达到 70 5 %,还原糖含量达到 2 0 65 %,蛋白质含量达到 1 6 5 2 %,因而提高了玉米粉的消化吸收率和营养价值

A Preliminary Study on Corn Starch Degradation by Solid-State Fermentation of Ganoderma lucidum

The ability of the basidiomycete Ganoderma lucidum to degrade starch and upgrade value of corn meal during solid state fermentation was studied On the medium which consisted of 30 mesh powder, G lucidum produced a strong α amylase The degradation rate of starch was affected significantly by many culture parameters, such as the size of corn meal, supplementary quantity of soybean meal, fermentation time and moisture content Under conditions close to the theoretical optimum fermentation conditions, that after 25 days at 25℃ in the medium containing 35% water with 10% soybean meal added, the starch degradation rate of the fermented product reached 70 5% and reducing sugar content reached 20 65% Solid state fermentation also produced a significant increase from 11 05% to 16 52% in protein content