Optimization For Liquid Culture Technology Of Tremella Fuciformis And The Development Of Functional Vinegar Drinks By Fermented Mash

With white fungus fungus as raw materials. amino acids as nitrogen source instead of the extracellular polysaccharide production of fermentation conditions were optimized, and explore the best fermentation technology of tremella type fermented vinegar drinks get the following conclusion.In this paper, the period of tremella fermentation in producting extracellular polysaccharide confirmed by single factor experiment was6days. Glucose is the best carbon source, pH7.0as the best initial pH value. And the proper temperature for fermentation was25℃,10%for proper volume. And1day for cell age,150r/min was the best rotate speed for tremella fuciformis producting extracellular polysaccharide in5L fermentation cylinder. The best technology of producting Tremella extracellular polysaccharide was:5%of glucose,0.6%of glutamic acid and glycine, and pH6for fermentation. Validated the result of optimization,5.76±0.18g/L of extracellular polysaccharide form produc by the optimum fermentation.Through the two-step fermentation for acetic acid fermented liquid fermentation, the appropriate conditions of fermentation for alcohol fermentation stage was:the original sugar degree was13Bx. culture temperature of30℃. the inoculating amount of liquid seed was1.5%. time of84h. at this point, the content of alcohol was6.84±0.7%.In acetic acid fermentation stage, the appropriate fermentation conditions is: acetic acid bacteria quantity of10%, the original pH5.0, the amount of culture medium200mL(500mL triangle flask),culture temperature of30℃,table speed of140r/min respectively in Aeetobacter fermentation.108h after Aeetobacter fermentation. Soluble solids content tends to be stable at around1.4%. The content of acetic acid up to3.65±0.12g/100mL, alcohol content below1%at the same time.The best stabilizer formula for sodium alginate of Tremella fermented liquid was: xanthan gum of0.09%. CMC-Na of0.10%and sodium alginate tech grade of0.03%; Best flavoring ingredients was to add tremella concentrate of15%. cane sugar of6%, honey of2%. So the suitable sour and sweet flavor unique of Tremella vinegar drinks beverage vinegar drinks was obtained. The best condition of homogeneous and sterilization was:homogenizing2times under25mpa at pressure temperature60℃;10min for sterilization at70℃.Each index of the finished product remained stable, the tremella vinegar products’ total acid was0.37g/100ml, Polysaccharide content was more than1.41g/L,Soluble solids was more than6.5%. Tremella type fermented vinegar drinks light yellow color, health indicators meet the national standards.