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Study on Soybean Powder in the Ganoderma Lucidum Fermentation Liquor for Ganoderma Lucidum Vinegar

Xiao Jin-chua

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Abstract

After the Ganoderma lucidum fermentation liquor was cultivated using soybean powder as nitrogen source,the taste of the Ganoderma lucidum fermentation liquor was improved obviouslyand favored Ganoderma lucidum vinegar production. The results indicated that the concent of polysaccharid of the Ganoderma lucidum fermentation liquor could get 0. 94 g / L,when the medium composition was that: glucose 2. 0%,soybean powder 1. 5%, KH2PO40. 2%,MgSO40. 05% to add in 20% potato juice. The kinds of indexes of Ganoderma lucidum vinegar were fine.

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What this paper is about

After the Ganoderma lucidum fermentation liquor was cultivated using soybean powder as nitrogen source,the taste of the Ganoderma lucidum fermentation liquor was improved obviouslyand favored Ganoderma lucidum vinegar production. The results indicated that the concent of polysaccharid of the Ganoderma lucidum fermentation liquor could get 0. 94 g / L,when the medium composition was that: glucose 2. 0%,soybean powder 1. 5%, KH2PO40. 2%,MgSO40. 05% to add in 20% potato juice. The kinds of indexes of Ganoderma lucidum vinegar were fine.

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Available abstract

After the Ganoderma lucidum fermentation liquor was cultivated using soybean powder as nitrogen source,the taste of the Ganoderma lucidum fermentation liquor was improved obviouslyand favored Ganoderma lucidum vinegar production. The results indicated that the concent of polysaccharid of the Ganoderma lucidum fermentation liquor could get 0. 94 g / L,when the medium composition was that: glucose 2. 0%,soybean powder 1. 5%, KH2PO40. 2%,MgSO40. 05% to add in 20% potato juice. The kinds of indexes of Ganoderma lucidum vinegar were fine.

Key concepts: Ganoderma lucidum, Fermentation, Food science, Chemistry, Ganoderma, Taste

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