LIU Lina,LI Shunfeng,CUI Guomei,et al.Effects of Two Sterilization Methods on Property of Lentinus edodes Culture Material[J].Northern Horticulture,2024,(3):112-118.[doi:10.11937/bfyy.20230170]
两种灭菌方式对香菇培养料性质的影响
- Title:
- Effects of Two Sterilization Methods on Property of Lentinus edodes Culture Material
- 文章编号:
- 1001-0009(2024)03-0112-07
- Keywords:
- Lentinus edodes; culture material; sterilization; lignocellulose
- 分类号:
- S 646
- 文献标志码:
- A
- 摘要:
- 以香菇培养料为试材，采用高温蒸汽和挤压2种灭菌方式进行处理，对比研究了2种灭菌方式对其灭菌效果及理化性质的影响,以期为香菇培养料新型灭菌方式的开发提供参考依据。结果表明：香菇培养料经过2种灭菌方式处理后，菌落总数和霉菌总数的灭菌率无显著性差异；粗蛋白、粗脂肪、粗纤维含量和游离氨基酸总量均有不同程度降低，特别是粗纤维、木质纤维素降解明显。高温蒸汽灭菌和挤压灭菌后粗纤维含量分别降低了4.52%、24.29%，木质纤维素含量分别降低了1.41%、5.57%，半纤维素含量分别降低了10.09%、3.88%，综纤维素含量分别降低了4.58%、6.87%。与高温蒸汽灭菌相比，挤压灭菌粗蛋白、粗灰分含量和游离氨基酸总量更高，对粗纤维、纤维素的降解作用更显著，降解率分别提高了19.77%、9.23%。挤压灭菌对培养料的膨化作用显著，容重、比孔隙率、持水力分别是高温蒸汽灭菌的47.84%、2.52倍、1.55倍。因此，2种灭菌方式均能达到很好的灭菌效果，其中挤压灭菌在营养成分保持、纤维素降解、物理性质调控方面的效果更佳。
- Abstract:
- Taking the Lentinus edodes culture material as test materials，the culture material was treated by high temperature steam sterilization and extrusion sterilization，and the sterilization effect and physicochemical properties of two sterilization methods were comparatively studied,in order to provide reference for new sterilization methods of mushroom culture materials.The results showed that after treated by two sterilization methods，there was no significant difference in sterilization rate between the total number of colonies and molds，the content of crude protein，crude fat，crude fiber and total free amino acids were decreased differently，especially the crude fiber and lignocellulose was obviously degraded.After the high temperature steam sterilization and extrusion sterilization，the crude fiber content decreased by 4.52% and 24.29% respectively，the lignocellulose content decreased by 1.41% and 5.57% respectively，the hemicellulose content decreased by 10.09% and 3.88% respectively，and the holocellulose content decreased by 4.58% and 6.87% respectively.Compared with high temperature steam sterilization，the extrusion sterilization had higher values in the content of crude protein，crude ash and total free amino acid，and a more significant degradation effect on crude fiber and cellulose.The degradation rates were increased by 19.77% and 9.23%，respectively.Extrusion sterilization had a significant puffing effect on the culture material.The bulk density，specific porosity，and water holding capacity were 47.84%，2.52 and 1.55 times of high temperature steam sterilization respectively.Therefore，both sterilization methods could achieve good sterilization effect，and the extrusion sterilization was more effective in nutrient retention，cellulose degradation，physical properties regulation.
参考文献/References:
［1］班新河，史红鸽，魏银初，等.银耳段木废料栽培香菇培养基料配方筛选试验［J］.北方园艺,2022(15):121-126.［2］朱香澔，段振华，刘艳，等.食用菌菌棒微波灭菌工艺优化［J］.北方园艺,2018(23):143-149.［3］李玉，尚晓冬，宋春艳，等.香菇菌棒传统生产模式与工厂化生产模式的比较［J］.食药用菌,2017,25(2):138-140.［4］翁晓星，陆丹丹，郑涛，等.食用菌菌包生产现状与发展趋势［J］.农业工程,2020,10(6):14-17.［5］栾泰龙，郑焕春.食用菌菌包微波灭菌条件的筛选［J］.中国食用菌,2016,35(5):28-33.［6］SIT N，MISRA S，DEKA S C.Characterization of physicochemical，functional,textural and color properties of starches from two different varieties of taro and their comparison to potato and rice starches［J］.Food Science and Technology Research，2014，20(2)：357-365.［7］杨涛，辛建美，徐青，等.双螺杆挤压技术在食品工业中的研究应用现状［J］.食品与生物技术学报，2009，28(6):733-740.［8］叶琼娟，杨公明，张全凯，等.挤压膨化技术及其最新应用进展［J］.食品安全质量检测学报，2013，4(5):1329-1334.［9］LARREA M A，CHANG Y K，MARTNEZ B F.Effect of some operational extrusion parameters on the constituents of orange pulp［J］.Food Chemistry,2005,89(2):301-308.［10］PEREZ-NAVARRETE，GONZLEZ R，CHEL-GUERRERD L，et al.Effect of extrusion on nutritional quality of maize and Lima bean flour blends［J］.Journal of the Science of Food and Agriculture,2006,86(14):2477-2484.［11］GAJULA H，ALAVI S，ADHIKARI K，et al.Precooked bran-enriched wheat flour using extrusion：Dietary fiber profile and sensory characteristics［J］.Journal of Food Science,2008,73(4):173-179.［12］杜冰，黄守耀，姜龙波，等.双螺杆挤压对绿豆皮中膳食纤维的改性研究［J］.食品工业科技，2012，33(10)：170-173,176.［13］ANDERSON R A.Water absorption and solubility and amylograph characteristics of roll-cooked small grain products［J］.Cereal Chemistry,1982,59(4):265-269.［14］刘钟栋，尹胜利，张九魁.中草药灭菌新技术-淮山药(粉)挤压膨化灭菌［J］.中国医药生物技术,2010,5(5):385-386.［15］张斌，袁建，赵腾，等.非热物理加工技术对稻谷中微生物影响的研究进展［J］.粮食科技与经济,2017,42(6):68-72.［16］邓祥胜，李明蔓，何鹏，等.桉树伐桩分解过程中木质纤维素成分的变化特征［J］.中南林业科技大学学报,2022,42(5):160-169.［17］王佳堃.稻草预处理后超微结构及其理化特性变化规律研究［D］.杭州:浙江大学,2006.［18］刘燕妮，毛芙蓉，朱晓天，等.香菇生产过程中主要杂菌污染及其防治［J］.吉林蔬菜,2017(S1):31-32.［19］阮瑞国，丁李春，尤云桂，等.袋栽香菇杂菌及其防治［J］.食用菌,2016,38(1):62.［20］游见明，曹新志.物料膨化对微生物的影响［J］.食品研究与开发,2013,34(6):18-20.［21］严宏祥.挤压膨化技术对饲料营养特性的影响［J］.湖南饲料,2006(5):35-36,34.［22］刘骏.淮山全粉挤压膨化特性的研究［D］.福州:福建农林大学,2015.［23］张文会.青稞面粉挤压膨化前后成分变化分析［J］.粮食加工,2017,42(4):72-73.［24］KUSHWAH A，RAJAWAT P，KUSHWAH H S.Effect of extrusion cooking on some functional properties of faba bean (Vicia faba L.)［J］.Journal of Food Science and Technology-Mysore，2000，37(6):667-670.［25］宋欢，张瑞，逄世峰，等.人参山药挤压膨化工艺优化及其理化性质研究［J］.食品工业科技,2020,41(21):193-198,207.［26］陈晓明，高隽，张志军.挤压膨化处理对灵芝菌糠中主要成分的影响［J］.保鲜与加工,2018,18(5):97-100.［27］张海静，杨哲，曹燕飞，等.挤压参数对酱油渣粗纤维含量影响研究［J］.中国酿造,2021,40(1):123-127.［28］张旭东.挤压处理和盐对高直链玉米品质特性的影响［D］.杨凌:西北农林科技大学,2016.［29］GE Q，MAO J W，CAI C G，et al.Effects of twin-screw extrusion on physicochemical properties and functional properties of bamboo shoots dietary fiber［J］.Journal of Biobased Materials and Bioenergy，2017，11(4):385-390.［30］CHEN Y，YE R，YIN L，et al.Novel blasting extrusion processing improved the physicochemical properties of soluble dietary fiber from soybean residue and in vivo evaluation［J］.Journal of Food Engineering，2014，120:1-8.［31］SINGH S，GAMLATH S，WAKELING L.Nutritional aspects of food extrusion：A review［J］.International Journal of Food Science and Technology，2007,42(8):916-929.［32］舒恒，蒋旭，王新康，等.白燕2号燕麦的双螺杆挤出物的理化特性分析［J］.食品科学,2016,37(15):83-87.［33］张晓梅，姜铁民，刘妍，等.挤压膨化对西藏青稞中氨基酸组分含量的影响分析［J］.食品科技,2019,44(7):218-224.［34］胡维岗，黄庆德，张强，等.挤压膨化温度对棉粕游离棉酚及营养成分的影响［J］.食品工业科技,2015,36(5):247-250.［35］HUANG L，SUN N，BAN L T，et al.Ability of different edible fungi to degrade crop straw［J］.AMB Express，2019,9(1):4.［36］司徒成，余天华，宋宇欣.不同食用菌对猕猴桃枝木质纤维素降解的比较［J］.北方园艺,2022(5):111-118.［37］亓伟,王闻,王琼，等.木质纤维素预处理技术及其机理研究进展［J］.新能源进展,2013,1(2):150-158.［38］LIANG T，WANG L J.Thermal treatment of poplar hemicelluloses at 180 to 220℃ under nitrogen atmosphere［J］.BioResources，2017,12(1):1128-1135.［39］虞雯，泮国荣，肖竹钱，等.螺杆挤压法木质纤维素预处理的研究进展［J］.科技通报,2019,35(6):13-19.［40］HUANG X，KOCAEFE D，KOCAEFE Y，et al.Structural analysis of heat-treated birch (Betule papyrifera) surface during artificial weathering［J］.Applied Surface Science,2013,264:117-127.［41］黄荣凤，吕建雄，曹永建，等.高温热处理对毛白杨木材化学成分含量的影响［J］.北京林业大学学报,2010,32(3):155-160.［42］UMAR I，ASHAARI Z，LEE S H，et al.Oil-heat treatment of rubberwood for optimum changes in chemical constituents and decay resistance［J］.Journal of Tropical Forest Science,2016,28:88-96.［43］宋婷婷，蔡为明，范丽军，等.以金针菇菌渣和稻草为基础两种双孢蘑菇堆肥理化性质与微生物群落动态比较分析［C］.北京：第十届全国食用菌学术研讨会，2014.［44］张沛健，彭彦，谢耀坚，等.基于桉树皮的有机基质腐熟处理研究［J］.热带作物学报,2011,32(3):412-416.［45］马方.预处理方式对花生秸秆成型性能影响的试验研究［D］.沈阳:沈阳农业大学,2017.［46］吴凡，王展，周坚，等.干燥方式对挤压麸皮理化性质和抗氧化活性的影响［J］.食品与机械,2022,38(6):67-72,150.［47］李秋艳，毕君，武亚敬,等.松树皮复配基质的理化性质［J］.林业科技开发,2015,29(2):28-31.
相似文献/References:
[1]郭 丽,王 鹏,马志婷.香菇固态发酵对蓝莓果渣产物活性成分的研究[J].北方园艺,2014,38(11):143.
GUO Li,WANG Peng,MA Zhi-ting.Study on Active Ingredient of Blueberry Pomace in Solid-state Fermentation by Lentinus edodes [J].Northern Horticulture,2014,38(3):143.
[2]徐彦军,吴秀泉,宋世良,等.不同速生树种培养料对黑木耳生长及产量的影响[J].北方园艺,2013,37(10):143.
XU Yan-jun,WU Xiu-quan,SONG Shi-liang,et al.Effect of Different Culture Material of Fast growing Trees on the Growth and Yield of Auricularia auricula[J].Northern Horticulture,2013,37(3):143.
[3]徐彦军,吴秀泉,任志华,等.贵州山区香菇菌株栽培比较试验[J].北方园艺,2013,37(06):153.
XU Yan-jun,WU Xiu-quan,REN Zhi-hua,et al.Cultivation Experiment of Lentinus edodes Strains in Guizhou Mountainous Area[J].Northern Horticulture,2013,37(3):153.
[4]李盛旻,王永宏,王广耀.香菇山楂复合果丹皮的研制[J].北方园艺,2012,36(21):126.
LI Sheng-min,WANG Yong-hong,WANG Guang-yao.Development of Mushrooms the Hawthorn Composite Sweetend Roll[J].Northern Horticulture,2012,36(3):126.
[5]贺伟强,巢新冬,白杰.香菇中多酚类物质提取工艺的优化研究[J].北方园艺,2013,37(18):125.
HEWei-qiang,CHAOXin-dong,BAIJie.StudyontheOptimizationoftheExtractionTechnologyof TotalPhenolicfromLentinulaedodes[J].Northern Horticulture,2013,37(3):125.
[6]赵志顺,逄振茹.辽宁东部山区人工栽培香菇过程中畸形菇发生原因及预防[J].北方园艺,2013,37(18):143.
ZHAOZhi-shun,PANGZhen-ru.CausesandPreventionofDeformedFruitingBodyintheProcessofArtificialCultavitionof LentinusedodesintheMountainousAreasofEasternLiaoning[J].Northern Horticulture,2013,37(3):143.
[7]赵娜娜,陈文强,邓百万,等.秦巴山区香菇主要栽培种亲缘关系的研究[J].北方园艺,2014,38(16):140.
ZHAO Na-na,CHEN Wen-qiang,DENG Bai-wan,et al.Study of the Genetic Relationships of Main Lentinula edodes Cultispecies in Qinba Mountainous Area[J].Northern Horticulture,2014,38(3):140.
[8]宋莹,刘娜,肖千明,等.十五个香菇菌株遗传特异性研究[J].北方园艺,2014,38(18):163.
SONG Ying,LIU Na,XIAO Qian-ming,et al.Study on Genetic Specificity of 15 Lentinula edodes Strains[J].Northern Horticulture,2014,38(3):163.
[9]阙斐,冯文婕.提取工艺对丹参、五味子、香菇提取物抗氧化活性影响研究[J].北方园艺,2014,38(18):167.
QUE Fei,FENG Wen-jie.Effect of Extraction Technology on the Antioxidant Activity of Salviae miltiorrhizae Radix，Schisandra chinensis Fructus and Lentinula edodes[J].Northern Horticulture,2014,38(3):167.
[10]罗海凌,邹龙玉,方雪婷,等.香菇遗传多样性研究进展[J].北方园艺,2014,38(21):185.
LUO Hai-ling,ZOU Long-yu,FANG Xue-ting,et al.Research Advance on Genetic Diversity of Lentinula edodes[J].Northern Horticulture,2014,38(3):185.
备注/Memo
第一作者简介：刘丽娜（1982-），女，硕士，助理研究员，现主要从事农产品加工与贮藏等研究工作。E-mail：83231174@qq.com.责任作者：王安建（1969-），男，硕士，研究员，现主要从事农产品加工与贮藏等研究工作。E-mail：jgs1419@163.com.基金项目：河南省重点研发专项资助项目（231111112500）；河南省科技攻关计划资助项目（222102110287，232102110278）；河南省农业科学院科技创新团队专项资助项目（2022TD35，2023TD41）；河南省农业科学院自主创新资助项目（2022ZC60，2023ZC079）。收稿日期：2023-01-17