| The degradation technology of Konjac power by Irpex lacteus CD was investigated. The paper focuses on the biological attribute of strain Irpex lacteus, fermentation conditions ofβ-mannan mannohydrolase, biodegradation conditions of Konjac power in different degradation reactor and preparation of two new healthy beverage. The paper offers a new process to take full advantage of Kanjac resource.CD could produce many kinds of enzymes, such asβ-mannan mannohydrolase, cellulase and amylase, but MnP and Lac could not be produced by this strain CD. Among the three scrected enzymes, theβ-mannan mannohydrolase activity, which was the highest, could reach 34.2 IU/mL. Futhermore, the producing conditions of theβ-mannan mannohydrolas from the strain CD were studied. The results showed that the optimum conditions were as follows: Konjac power concentration 2% as carbon source, carbon-nitrogen ratio 7:1, inoculum 10%, temperature 28℃, rotating velocity 150 r/min and fermentation time 4 days. Under the optimal conditions, theβ-mannan mannohydrolase activity, which was 1.54 times of primary, could reach up to 52.6 IU/mL.The later research focused on the biodegradation process of Konjac power usingβ-mannan mannohydrolase. The optimum conditions in the shake flask were enzyme liquor volume 10%,temperature 60℃, pH6.0 and maintaining 90 minutes. Finally the biodegradation rate of KGM (3‰) reached 77%. The better conditions on 10L bioreactor were temperature 50℃, enzyme liquor volume 10%,rotating velocity 150 r/min, aeration rate 200 L/h. On the first phase 3% Konjac power was added, then another 2% Konjac power was also added into the bioreactor after 1.5 hours, the biodegradation rate of 5% Konjac power reached 79%.Two new healthy beverage named konjac glucomannan refrigerant beverage and konjac glucomannan tea beverage were prepared through combining some food additives. The producing process was simply and effective, so it should have a considerable economic worth and society effects.
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