Papaya Ganoderma Lucidum Fruit Vinegar R&D And Its Functional Component Analysis

In this thesis, separation and identification of acetic acid bacteria and fermentation conditions for grains in the vinegar from the papaya and the separation of the 44 strains of acid producing bacteria, after Gram stain, producing acetic acid bacteria was screened two experiments, numbers are X1 and X 4, the physiological and biochemical identification, X1 for the Acetobacter pasteurianus subsp. estunensis, X4 is Acetobacter pasteurianus subsp. lovaniensis.X1, X4 growth characteristics of two strains results show that: X1 optimal growth temperature of 32℃, X4 optimal growth temperature is 30℃. X1 resistance to alcohol is 9%, X4 resistance to alcohol is 12%. X1 is the fastest time of the acid production 60 h, X4 acid producing the fastest time of 48 h.The maximum acid output X1 is 3.8g /100mL, X4 is the maximum acid output 4.1 g/100mL.The thesis also three Monascus were screened,selected strains producing Monacolin K, No L3 and to study their solid state fermentation conditions for the germination of rice. Single factor and orthogonal experiment conducted using Monascus solid-state fermentation conditions for the germination of rice. The results showed that: solid-state fermentation of Monascus optimum conditions for the germination of rice germination of rice soaking for 4h, ethanol was 2%, the optimum temperature was 33℃, in this fermentation conditions, the secondary metabolite production was Monacolin K 2.91 mg/g.Finally,the thesis of the Papaya Ganoderma lucidum fruit vinegar brewing process and process parameters,Papaya Ganoderma lucidum fruit vinegar fermentation of with fresh papaya, wild Ganoderma lucidum, germination of rice, red yeast rice as the main raw material, the use of solid-liquid continuous reflux fermentation methods, simultaneous analysis the fermentation process of the main components, identified Papaya Ganoderma lucidum fruit vinegar optimal process parameters. And analysis of vinegar and the main functions of the ingredients.Papaya multi-enzyme treatment, optimal parameters for the addition of 0.01% pectinase, Aspergillus fiber addition 1.25%, reaction time 8h, enzymatic hydrolysis temperature 55℃.Ganoderma lucidum by hot water extraction method, the temperature 95℃, extraction time 3h, reached its maximum value of Ganoderma lucidum polysaccharides. Red yeast rice saccharification, liquefaction take 30min, 8h saccharification process. Alcohol fermentation using Angel dry yeast, the best conditions, the amount of 0.025% yeast, fermentation temperature 38℃, fermentation time 72 h. Acetic acid bacteria inoculated fermentation, the fermentation using liquid continuous reflux 96 h, acetic acid content of up to 3.7%,γ-aminobutyric acid content of up to 7 mg/100mL, 0.7% Ganoderma lucidum polysaccharides, amino acids 340mg/100mL, Monacolin K content was 0.06 mg / g.After filtration, clarification, sterilization vinegar made from Papaya Ganoderma lucidum fruit vinegar. Finished soft sour, but also keep clear astringent of papaya and active ingredients of Ganoderma lucidum is a kind of health care function of fruit vinegar.