姬松茸固体发酵制备麦麸膳食纤维的技术效果

Fermentation using Agaricus blazei on wheat bran medium for producing dietary fiber

摘要: 以姬松茸(Agaricus blazei Murill)作为麦麸膳食纤维制备的降解菌,采用固体发酵方式,选择不同麦麸发酵基质的含水量与发酵时间的处理组合,分析比较不同条件组合的膳食纤维得率。结果显示,60%含水量符合固体发酵的菌丝降解代谢基本要求,提高基质含水量,有利于增加麦麸可溶性膳食纤维制备得率;72 h发酵周期,麦麸不溶性膳食纤维制备得率80%。

Abstract: This study applied Agaricus blazei Murill on medium containing wheat bran for fermentation to obtain dietary fiber.Effects of medium moisture content and fermentation time on yield of soluble and insoluble dietary fibers were investigated.Results showed that 60%moisture content in the medium was essential for mycelial metabolism. Increased water content enhanced the soluble dietary fiber production.After 72h fermentation,the insoluble dietary fiber content reached more than 80%.