Study on Degradation of Sugars in Black Fungus Fermentation Broth Affected by Bacillus subtilis
Wang Bin
Zhang Tengxiao
Zhang Chunhua
Chen Hongyu
Su Shi
Yu Dehan
Li Li
Abstract：The effects of Bacillus subtilis on degradation rule of sugars in black fungus fermentation broth was studied in order to provide theoretical supports for the development of probiotic health care products with black fungus as raw material.The pure cultured Bacillus subtilis was inoculated into the culture liquid with black agaric fruiting body as main raw material and cultured at 36℃ and 46℃ respectively by fermentation.The total sugar and reducing sugar concentration were determined in the fermentation liquid in 0～60 hours, and the polysaccharide concentration and Bacillus subtilis colony number were calculated.The results showed that the contents of total sugars and polysaccharide decreased firstly, then increased, and then decreased to tend to stablization.The content of reducing sugars decreased firstly and then increased at 36℃, but decreased firstly, then increased and then decreased at 46℃.In most of the fermentation process, the total sugar, polysaccharide and reducing sugar contents at 46℃ were higher than those at 36℃.The change trend of colony number in the two kinds of fermentation conditions both increased firstly followed by decrease, and then increased followed by slight decrease.Comprehensively considering the sugar degradation and colony number, the optimum fermentation technology for black agaric fruiting body with Bacillus subtilis was fermented for 24 hours at 46℃.
Keywords：Bacillus subtilisBlack fungusTotal sugarPolysaccharideReducing sugarDegradation rule
Publication Date：2017-01-01
Online Publishing Date：2026-05-22(First online date of this platform, not the publication date of the document)
Pages：4( 68-71 )