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bce ›› 2016, Vol. 50 ›› Issue (5): 22-28.doi: 10.3969/j.issn.1673-5854.2016.05.005

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Optimization of Fermentation Conditions and Moisturizing Properties of Lingzhi Mushroom Extract

HUA Yang-lin1, ZHANG Miao2, LI Jun2, WANG Qun2, CHEN Tong2, TANG Jian1, CAO Yong2   

  1. 1. Infinitus(China) Co. Ltd., Guangzhou 510623, China;
    2. College of Food Science, South China Agricultural University, Guangzhou 510642, China
  • Received:2016-01-03 Online:2016-09-30 Published:2016-12-03

Abstract: With Lingzhi mushroom extract as raw material,Bacillus natto, Saccharomyces cerevisiae and Kefir bacteria were screened for proper fermentation strain.Bacillus natto was used as fermentation strain to develop Lingzhi mushroom broth.According to the moisturizing rate,the fermentation process conditions were optimized based on the single factor test and orthogonal experiments.The optimal fermentation conditions could be concluded as follows:fructose 6%,ammonium chloride 8.5%,inoculum amount 12%,fermentation temperature 31℃ and fermentation period 32 h.Under these conditions,the moisturizing rate of Lingzhi mushroom for 8 h was 11.51%.This was better than the positive control group SK-Ⅱ,10% glycerol,Lingzhi extract and bland media.

Key words: Lingzhi mushroom, fermentation, process optimization, moisturizing rate

CLC Number: