Optimization Of The Growth Conditions By Submerged Fermentation And Exploration Of Health Drink Of Suillus Bovinus

Suillus bovinus, a kind of ectomycorrhizal fungi, is a rare edible mushroom with rich nutrition. At present, there is a little research about boletus at home and abroad relative to other edible fungi. In order to obtain the maximal mycelia biomass of Suillus bovinus, Response Surface Methodology (RSM) was involved in this paper to optimize the culture medium and fermentation conditions. Then analyze and compare thefruiting bodies with mycelia about nutrient composition and content. The experiments were provided in a view to theoretical foundation and scientific basis for further study and development of Suillus bovinus. Furthermore, in this paper a kind of health drink with fresh-taste, special flavour and rich nutrition which utilizing mycelia and fermentation fluid was attempted. The main results are as follows:A Single factor experiment was used in analyzing the effects of different carbon sources, nitrogen sources, temperature, broth content, initial pH and rotating speed. The results showed that the best carbon source was maltose,the best nitrogen source was peptone,the optimum temperature was 26℃,the optimum broth content was 100mL/250mL, the optimum initial was pH5.5(medium natural pH), the optimum rotating speed was 140rpm.On the base of the results of single factor experiments,Response Surface Methodology(RSM) was involved in this paper to optimize the culture medium and fermentation conditions. Maltose, peptone and broth content were selected as the key variables. The results suggested that the maximal dry mycelia biomass could be achieved at 23.44g/L when the important fermentation factors maltose, protein peptone and broth content were 33.03g/L,6.95g/L and 102.21mL respectively.Nutrient composition and content were compared between the fruiting bodies and mycelia. The results indicated that the content of crude protein and crude polysaccharide of mycelia was higher than the fruiting body, and the crude fat and ash content was lower than the fruiting body. In the detected six kinds of mineral elements, the quality of calcium, potassium, magnesium and phosphorus was more than the fruiting body, but iron and zinc was less than it. Both mycelia and the fruiting bodies had abundance free amino acids. The total free amino acid of mycelia and the fruiting bodies were 3234.81mg/100g and 3356.26mg/100g respectively.To obtain a special health drink, orthogonal test was used. The results provided that adding fermentation fluid 50%, 8% sugar and 0.1% citric acid was the best technical process. The drink was clear transparency liquid with fresh-taste, unique scent, and rich nutrition.