Abstract
Gastrodia elata Bl. extracts was added into the system of Grifola frondosa submerged fermentation, and then supplement-ation of Gastrodia elata Bl. extracts were optimized according to the biomass and the synthetic quality of extracellular proteins in G. frondosa. The changes of components in G. elata Bl. extracts before and after the sterilization, including gastrodin, p-hydroxybenzyl alcohol, p-hydroxybenzaldehyde, and parishin, were analyzed using HPLC. Moreover, the relationship of this changes between G. elata Bl. extracts and the in G. frondosa fermentation system were also investigated. The results revealed that 7% (v/v) G. elata Bl. extracts could facilitate G. frondosa to grow and produce extracellular proteins, and the content of two experimental indexes reached the maximum 11 days after the submerged fermentation of G. frondosa. It was found that the content of parishin in the extracts from G. elata Bl. decreased after sterilization, while the content of gastrodin increased obviously. Furthermore, the extracts from G. elata Bl. were added into the system of G. frondosa submerged fermentation and then they were incubated for 14 days. Finally, the contents of p-hydroxybenzyl alcohol and p-hydroxybenzaldehyde decreased, nevertheless parishin increased by 161.11%.
Publication Date
11-28-2016
First Page
25
Last Page
28,34
DOI
10.13652/j.issn.1003-5788.2016.11.006
Recommended Citation
Zhong, HUANG; Tianxiang, WU; Zutao, YANG; and Sijie, ZHU
(2016)
"Effect of Gastrodia elata Bl. extracts on the biosynthesis of extracellular proteins in the Grifola frondosa under submerged fermentation,"
Food and Machinery: Vol. 32:
Iss.
11, Article 6.
DOI: 10.13652/j.issn.1003-5788.2016.11.006
Available at:
https://www.ifoodmm.cn/journal/vol32/iss11/6
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