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Optimization of semi‐continuous fermentation conditions and preservation of Flammulina velutipes liquid strains
Author(s) -
Wang Jie,
Yu Xiao Hong,
Li Fengwei,
Wang Du Jun,
Bu Wen Li,
Ding Xiao Xiao,
Shang Yue Ling
Publication year - 2019
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14010
Subject(s) - flammulina , fermentation , food science , raw material , chemistry , mushroom , organic chemistry
The Flammulina velutipes liquid strains were used as raw material, single factor and orthogonal test were conducted to optimize the semi‐continuous fermentation conditions. On this basis, the preservation time and the preservation quality of the semi‐continuous fermentation and batch fermentation of different temperatures were studied. The results showed that optimum semi‐continuous fermentation conditions were as follows: the feed batching time was fifth day, feeding amount was 60%, and the total fermentation time was 8 days; The optimum preservation temperature was 0–5°C, and the survival rate in this temperature range was 100%; The analysis of cellulase activity showed that the preservation quality of liquid strains produced by semi‐continuous fermentation was better than that by batch fermentation. These results provide a theoretical basis for the semi‐continuous fermentation and preservation of Flammulina velutipes liquid strains. Practical applications Compared with batch fermentation, the liquid strain of Flammulina velutipes could save more manpower and material resources by semicontinuous fermentation. In this study, we found that the quality of liquid strains of Flammulina velutipes prepared by semi‐continuous fermentation was better than batch fermentation. Therefore, the semi‐continuous fermentation of Flammulina velutipes liquid strains is more economical and affordable.