【摘要】 提取淀粉后的葛根渣中富含葛根异黄酮和膳食纤维,但没有得到充分的利用,研究旨在从10株食药用真菌中筛选获得1株高效菌株,以通过葛根渣固态发酵获得功能产品。研究发现,在所选择的10株食药用真菌中,菌株DS1和EN2通过发酵葛根渣可实现发酵物中膳食纤维含量的提升,并具备形成产品的良好品质,其中菌株DS1在发酵葛根渣后也大幅提升了葛根渣中异黄酮的相对含量。发酵结束,菌株DS1发酵物中膳食纤维含量提升了8.8%,而葛根异黄酮含量提升了30.3%,为优选的葛根渣固态发酵获取功能产品的菌株。更多还原

【Abstract】 Kudzu residue extracted starch is rich in kudzu isoflavone and dietary fiber, which is not yet adequately used. The aim of this paper is to obtain a high efficiency strain from ten edible and medicinal mushrooms which can ferment kudzu residue to produce function product. Through systematic study, the content of kudzu dietary fiber was increased after strain DS1 or En2 fermented kudzu residue among ten edible and medicinal mushrooms. The quality of the fermentation product is good, especially strain DS1, which remarkably increased the content of kudzu isoflavone after the kudzu residue was fermented. At last, content of dietary fiber and isoflavone of kudzu residue were 108.8% and 130.3% respectively after kudzu residue was fermented by strain DS1. Strain DS1 was the high efficiency strain for kudzu residue fermentation.更多还原