Study On The New Type (Two-Way Pattern) Solid Fermentation Process Of Ganoderma Lucidun

In this paper, the extracting condition of GLP(Ganoderma lucidum polysaccharide) by solid-state fermentation, the fermentation condition of Ganoderma lucidum using corn as substrate and variation of substrate's nutrition component before and after fermentation were studied.1. According to Box-Benhnken's center combination experiment, the mathematics model of key factors'effect on the extracting rate in the processing of polysaccharide was established. The optimum extracting condition of GP was determined by the SAS ridge analysis: extracting at 86℃for 2.5h, with 1:58 ratio of powder to water, Starch remaining in the solid fungal had great infection to the analysis of polysaccharide, removal of starch should be done in the processing of polysaccharide extracting. According to the paper chromatography, it was found that most of the extracting polysaccharide was GP, and the components of the hydrolysis liquid were galactose, glucose and one unknown single sugar.2. Based on single factor experiment, the orthogonal test was used to optimize the fermentation condition of Ganoderma lucidum using corn as substrate. The result showed that corn granularity, kind and quantity of inoculum, fermentation time and temperature had significant effect on the content of polysaccharide. The optimum fermentation conditions were 10 mesh granularity, 12% inoculum quantity, with fermentation time for 20d and temperature at 28℃. The content of polysaccharide was 3.37% under the optimized cultivation, and reducing sugar, protein and amino acid were better than other disposal groups.3. According to Box-Benhnken's center combination experiment and SAS Ridge analysis, the substrate of Ganoderma lucidum by solid-state fermentation was determined. It was wheat 25%, corn 60% and soy powder 15%. The polysaccharide content was 3.33% according to the validating test, it had little difference with theoretically forecasting result of 3.79 %.4. According to the analysis of substrate's nutrition component before and after fermentation, it was found that the solid-state fermentation of Ganoderma lucidum could reduce the content of starch and coarse fat in the substrate(reduced by 43.27% and 9.76% respectively) and increase the content of reducing sugar, protein and vitamine B1 (increased 684%,35.94% and 167% respectively). According to amino acid analysis, it was found that the amino acid content in the substrate increased 7% after Ganoderma lucidum fermentation, and the content of body essential amino acids (excepting for lysine) got increased.