The Taguchi method to find the solution to the fermentation of Ganoderma lucidum polysaccharides of soybean target process optimization study

• Main Authors: Liao Wen Pi, 廖文丕
• Other Authors: Dr.Kuo-Liang Weng
• Format: Others
• Language: zh-TW
• Published: 2010
• Online Access: http://ndltd.ncl.edu.tw/handle/04977026933339453363

碩士 === 國立勤益科技大學 === 研發科技與資訊管理研究所 === 98 === This paper adopts the concept of sensitivity analysis to find the range of the parameters that carries a greater impact to the processing parameters（Contains the air admission, PH, the temperature）. The acquired result of the parameter range is referential to Taguchi’s Method as the control factor level.Furthermore, Taguchi’s Method and variances are employed to analyze the level of contribution of respective control parameters towards the processing, so as to ask for a better control parameter combination for the most prolificacy of the polysaccharide target value. Its result to let Vaccination quantity 6%, amount of dissolved oxygen 90%, temperatures 30℃. Under the same fixed factor, before making the regulation improvement, the ganoderma lucidum polysaccharide body to deliver the quantity is 2.59-4.56 g/kg, but after improving, it delivers the quantity is 4.46-4.63 g/kg, therefore promotes according to this system Cheng Ke to produce the ganoderma lucidum polysaccharide body to deliver the quantity and to stabilize its yield rate. The first stage was by using soy-based (1.5% soybean protein isolate, 1.5 Brix molasses)medium for submerged culture of G. lucidium, by the β-glucosidasea of Ganoderma the biological inactive form soybean isoflavone will be transformation to more from the 16 to 5.5 double functional active aglycones, such as daidzein and genistein. The second stage was put Lactobacillus paracasei (LP) or Bifidobacter longum (BL) in Ganoderma lucidium to in the fermentation process. Also the exo-polysaccharids of Ganoderma has been use as a prebiotics to promote the growth of lactic acid bacteria up to 2 log CFU/mL. And the anti-oxygen DPPH’s IC50 evaluation was from 330.05 mg/mL up to LP bacterium’s 200.52 mg/mL and BL bacterium’s 178.27 mg/mL. This lactic acid fermentation stage could improve the flavor and to expand shelf-life of this novel lactate drink.