Investigation Of Fermented Vinegar Beverage Of Mycelia Of Pholiota Adipose

Studies on the shaking flask fermentation of Pholiota adiposa showed that the biomass amount reached over 40.1g/100mL (fresh weight) after having been fermented for 144h; the residual sugar content of the fermentation liquid was about 5.0mg/mL, and the PH of the end point was 5.4.Four physical methods were studied to detect the optimum extraction conditions of polysaccharides from Pholiota adiposa mycelia and fermentation liquid, including the combination of ultrasonic extraction and high pressure, microwave method, high pressure method, and ultrasonic method.The results showed that the combination of ultrasonic extraction and high pressure could get more polysaccharides than the other methods. The optimum parameters of the combination of ultrasonic extraction and high pressure method was as follows:the time of ultrasonic treatment was 35min, the pressure was 0.12MPa, and extraction time was 40min. After the combination extracting, the amount of polysaccharides reached 9.5mg/mL. After the extraction, the sugar amount of the Pholiota adiposa fermented liquid was 12.5% by adding sugar. After that, they were fermented to vinegar beverage through Alcohol and Acetobacter fermentation phases. The optimum fermentation conditions were obtained when the inoculating amount of liquid seed was 10%, culture temperature of 30℃,80h respectively in Alcohol fermentation and the amount of alcohol could reach to 7.0%. The optimum fermentation conditions were obtained when the inoculating amount of liquid seed was 11%, culture temperature of 33℃, the original pH 5.5, the shaker rotating at 160r/min, the amount of culture medium 200mL(500mL triangle flask),80h respectively in Acetobacter fermentation. The amount of acetic acid could reach to 3.52g/100mL, and alcohol declines to 0.9% in the meantime.In the clarifying experiments, clarifiers including gelatin, bentonite, chitosan, bentonite and chitosan, and gelatin and chitosan were used respectively to clarify Pholiota adiposa mycelia fermentation vinegar. The results indicated that bentonite and chitosan was the best clarifier. The relative parameters of the fermentation vinegar clarified by bentonite and chitosan were as follows:light transmittance reaches 96%, residual sugar preservation rates was 96.5%, and total acid preservation rate was 95.8%. A sour and sweet and tasty vinegar beverage was obtained by combining 8% white sugar,5% honey,and 12% Pholiota adiposa mycelia fermentation vinegar.Pasteurization were chosen as the sterilization conditions, the result of the aging experiment showed that the index signs of the product kept changeless and its stability is higher. In the finished product of vinegar beverage from Pholiota adiposa, the amount of acid(with the acetic acid account) reached to≥0.42g/100 mL, the dissolubility solid was≥10% and polysaccharides concentration was≥1.44 mg/mL, total polysaccharide concentration was≥11.2%. The beverage, with a buff color, accords with the national hygienic standard.The animal study showed that vinegar beverage from Pholiota adiposa was given orally to mice 30 days in order to measure the phagocytic index and phagocytic rate of the macrophage of mice. The experiment showed that the vinegar beverage could enhance the immunity. The enhancement of immunity is enhanced with the increment of the dosages.