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《Food Science》 2012-13
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Optimization of Liquid-State Fermentation Conditions of Selenium-Enriched Soybean by Ganoderma lucidum Mycelium

JIANG Sheng-yan,ZENG Xiang-yan,WANG Yao-qiong(Department of Biological and Chemical Engineering,Shaoyang University,Shaoyang 422000,China)  
The liquid-state fermentation conditions of selenium-enriched soybean by Ganoderma lucidum mycelium were studied.Before the fermentation,selenium-enriched soybean was soaked,milled,filtrate,boiled and inoculated.One-factor-ata-time and orthogonal array design methods were used to optimize fermentation temperature,initial pH,shaking speed and soybean slurry concentration based on degree of hydrolysis.The optimal fermentation conditions were determined as follows: temperature 28 ℃,initial pH 5.8,shaking speed 160 r/min,soybean slurry concentration 5% and fermentation time 132 h.Under the optimized fermentation conditions,the degree of hydrolysis was 27.8% and the concentrations of soybean polypeptides,polysaccharides and ganoderic acid in the fermentation broth obtained was 7.0178,1.75 mg/L and 0.66 mg/L,respectively.
【Fund】: 湖南省科技计划项目(2008CK3027)
【CateGory Index】: S567.31
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