Study On Submerged Fermentation Culture And Antioxid Ant Activity Of Morchella Esculenta

Morchella esculenta is a kind of rare wild fungus with delicious taste which contains rich nutritional components and has a variety of functional activities.In this experiment, nutritional components for Morchella esculenta were determined. To realize larger-scaled industrialized production, malt wort and soybean curd residue were used as carbon and nitrogen source, which could reduce the costs. It would provide a theoretical basis for larger-scaled industrialized production of M. esculenta. Finally, the active substances and antioxidant activities of fermented products were determined, which was provided a theoretical and experimental basis for M. esculenta functional food and drug.In this study, the nutritional components for M. esculenta were analyzed. The content of carbohydrate was the highest. M. esculenta contained 17 kinds of amino acids. The content of glutamic acid was the highest. At the same time, M. esculenta also had many kinds of minerals, the content of K and Fe were the highest. M. esculenta contained many kinds of volatile flavor substances, including ketones, alcohols, alkenes, the main flavor compounds was l-Octen-3-ol.Single factor experiments were employed to find out the suitable low cost industrialized culture medium for mycelia biomass from the M. esculenta. The optimal culture medium and fermentation conditions were:soluble substances contents of wort 11%, soybean curd residue 5 g/L, initial pH 6, inoculation size 5%(v/v), filling volume 100 mL/500 mL, rotating speed 140 r/min, fermentation temperature 25 ℃, fermentation time 4.5 d, the mycelium yield was 23.3 g/L.Fermentationbroth and mycelium extract of M. esculenta were analyzed for their bioactive components and antioxidant capacities. The result showed that the content of polysaccharide, protein, polyphenol and reducing sugar of fermentationbroth were higher than the mycelium extract. Antioxidant activities of various concentrations of M. esculenta were determined, including the DPPH-scavenging capacity,-OH scavenging capacity, 02"-scavenging capacity and reducing power. Both fermentationbroth and mycelium extract had good antioxidant activity, the former exhibited stronger antioxidant effects than the latter.