Effect of Gastrodia elata and Fagopyrum tataricum Compound Solution on Synthesis of Extracellular Polysaccharide from Grifola frondosa and Its Fermentation Kinetics

被引：0
|
作者：
Lei L. [1 ]
Wu T. [1 ,2 ]
Wang C. [1 ]
机构：
[1] School of Liquor and Food Engineering, Guizhou University, Guiyang
[2] Department of Cereals, Oils and Food Engineering, Guizhou Vocational College of Foodstuff Engineering, Guiyang
来源：
Journal of Food Science and Technology (China) | 2020年 / 38卷 / 01期
关键词：
Biomass; Extracellular polysaccharide; Fagopyrum tataricum; Gastrodin elata; Grifola frondosa;
D O I：
10.3969/j.issn.2095-6002.2020.01.007
中图分类号：
学科分类号：
摘要：
In this experiment, the effects of Gastrodin elata extract, Fagopyrum tataricum extract and their mixtures on the growth and extracellular polysaccharide synthesis of Grifola frondosa were studied. The dynamic changes of residual sugar (reducing sugar) content and pH value in the fermentation system after adding the compound solution were also detected. The results showed that the best effect was observed after addition of Gastrodin elata extract and Fagopyrum tataricum extract at concentrations of 7 g/L and 5 g/L, respectively. Compared with the blank group (without adding extract) and the single addition group(Gastrodin elata or Fagopyrum tataricum), the yield of extracellular polysaccharide in compounding group was increased by 49.08%, 13.76% and 33.88%, respectively,and the mycelial biomass was increased by 51.10%, 11.35% and 26.69%, respectively, which were significantly higher than those in the blank group (P<0.01) and the single addition group(P<0.05).Fermentation kinetics analysis showed that the growth of Grifola frondosa and the production of extracellular polysaccharides peaked on the 7th day, and the compounding group could consume more carbohydrate than the blank group to promote the synthesis of extracellular polysaccharides. Therefore, the active ingredients in Gastrodia elata and Fagopyrum tataricum can significantly promote the growth of Grifola frondosa and the synthesis of extracellular polysaccharides. © 2020, Editorial Department of Journal of Food Science and Technology. All right reserved.
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页码：53 / 59
页数：6
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