十种真菌多糖对酸奶发酵剂发酵特性的影响

为了促进真菌多糖的开发利用，本研究选取金针菇多糖、杏鲍菇多糖、银耳多糖、木耳多糖、茯苓多糖、牛肝菌多糖、云芝多糖、灵芝多糖、虫草多糖和草菇多糖共十种真菌多糖，探究真菌多糖对酸奶发酵剂发酵特性的影响。结果表明：金针菇多糖、杏鲍菇多糖、银耳多糖、木耳多糖、云芝多糖、灵芝多糖、虫草多糖共七种真菌多糖均对发酵剂发酵特性起显著性促进作用(P<0.05)，且最佳添加量分别为0.2%、0.4%、0.6%、0.2%、0.6%、0.2%、0.2%；而茯苓多糖、牛肝菌多糖、草菇多糖共三种真菌多糖对发酵剂发酵特性无显著性作用。通过单因素实验进一步研究发现，添加量为0.2%的木耳多糖对酸奶发酵剂产酸、产黏和乳酸菌生长更有利。0.2%木耳多糖酸奶的pH最低(pH4.3)、黏度最大(1300 mPa·s)、质构特性最优(硬度为195.12±8.13 g、黏聚性为8.70±1.74 mJ、胶着性为78.62±3.56 g)、活菌数较高(1.6×10⁸ CFU/mL)感官评价满意度高(得分94.08/100)。本研究探究了真菌多糖对酸奶发酵剂发酵特性的影响，为开发一种以真菌多糖为益生元的新...

Effects of Ten Fungal Polysaccharides on Fermentation Characteristics of Yoghurt Starter

In order to promote fungal polysaccharides development and utilization, ten kinds of fungal polysaccharides, including Flammulina velutipes polysaccharide, Pleurotus eryngii polysaccharide, Tremella fuciformis Berk polysaccharide, Auricularia auricularia polysaccharide, Flammulina velutipes polysaccharide, Porcini porcini polysaccharide, Coriolus versciclor polysaccharide, Ganoderma lucidum polysaccharide, Cordyceps polysaccharide and Volvaria volvacea polysaccharide were selected to explore the effects of fungal polysaccharides on the fermentation characteristics of yogurt starter in this study. The results showed as follows: Flammulina velutipes polysaccharide, Pleurotus eryngii polysaccharide, Tremella fuciformis Berk polysaccharide, Auricularia auricularia polysaccharide, Coriolus versciclor polysaccharide, Ganoderma lucidum polysaccharide, Cordyceps polysaccharide had a significant promotion effect on the fermentation characteristics of the starter (P<0.05), and the optimal supplemental amounts were 0.2%, 0.4%, 0.6%, 0.2%, 0.6%, 0.2%, 0.2%, respectively. However, three kinds of fungal polysaccharides, including Flammulina velutipes polysaccharide, Porcini porcini polysaccharide and Volvaria volvacea polysaccharide had no significant effect on the fermentation characteristics of the starter. Through single-factor experiment, it was found that 0.2% Auricularia auricularia polysaccharide in yogurt was more beneficial to lactic acid production, viscosity production and the growth of lactic acid bacteria than other groups. 0.2% Auricularia auricularia polysaccharide yogurt had the lowest pH value (pH4.3), the highest viscosity (1300 mPa·s), the best texture property (hardness: 195.12±8.13 g, cohesion: 8.70±1.74 mJ, adhesion: 78.62±3.56 g), the highest viable count (1.6×108 CFU/mL), and the highest satisfaction with sensory evaluation (score 94.08/100). In this study, the effects of fungal polysaccharides on the fermentation characteristics of yoghurt starter were investigated, which would provide a basis for the development of a new type of yoghurt with fungal polysaccharides as prebiotics.