Study on the Fermentation of Fruit Bodies of Edible Mushrooms by Saccharomyces cerevisiae and Acetobacter pasteurianus

• Main Authors: Che-Min Lin, 林哲民
• Other Authors: Chee-Jen Chen
• Format: Others
• Language: zh-TW
• Published: 2011
• Online Access: http://ndltd.ncl.edu.tw/handle/73117176495515357094

碩士 === 南台科技大學 === 生物科技系 === 99 === The purpose of this study is to develop a microbial fermentation product of edible mushroom fruit body and to analyze the bioactivity. The first step the cultures of Saccharomyces cerevisiae CCJ SA-Y1 and S. cerevisiae CCJ CPZ-Y1 were inoculated into the fruit body of Pleurotus eryngii, Pleurotus ostreatus and Flammulina velutipes, respectively, by the concentration of 1.35×108 CFU/ml for 10 days. In the control group of P. eryngiig plus S. cerevisiae CCJ SA-Y1, the concentration of sucrose decreased to 7.6° Brix, the yeast cell mass increased to 1.63×108 CFU/ml, and the alcohol increased to 15.8%. Meanwhile, in the control group of F. velutipes plus S. cerevisiae CCJ CPZ-Y1, the concentration of sucrose decreased to 6.4° Brix, the yeast cell mass increased to 3.75×108 CFU/ml, and the alcohol increase to 14.7%. Sensory evaluation showed that the control group of F. velutipes plus S. cerevisiae CCJ CPZ-Y1 got highly potential commercially. The second step the culture of Acetobacter pasteurianus CCJ ACETO-1 were inoculated into the control group of F. velutipes plus S. cerevisiae CCJ CPZ-Y1 for 2 months without shaking. The antioxidant analysis showed scavenges 52.3% DPPH free radical. Sensory evaluation showed that ten times dilution of vinegar had the best mouth feel to customers.