Effects of Fermentation Temperature and Time on Fermentation Quality of Pleurotus eryngii Substrate
The purpose of this study was to investigate the effects of different fermentation temperatures and time on the fermentation quality of Pleurotus eryngii substrate,and to determine the optimum fermentation time at different fermentation temperatures by the analysis of membership function.This test is based on the annual climatic temperature conditions(at ≥0 ℃)in Jilin Province,five fermentation temperatures were designed,they were(4±1)℃(T1 group),(10±1)℃(T2 group),(16±1)℃(T3 group),(22±1)℃(T4 group),(28±1)℃(T5 group),respectively.Bacillus subtilis,Lactobacillus No.1 and Fubon active yeast were mixed to ferment the Pleurotus eryngii substrate under the above designed temperatures.The fermented spent mushroom substrate samples were collected at 0,5,15,30,45,60,75 and 90 days of fermentation to carry the sensory evaluation,the determination of conventional nutritional component contents and fermentation quality indexes,and membership function was used to comprehensively evaluate the fermentation effect.The test results showed as follows:1)at the end of fermentation at 90 days,there was no deterioration of the fer-mented spent mushroom substrate in all groups.2)Compared with the unfermented spent mushroom substrate,the pH of spent mushroom substrate fermented at different temperatures decreased to below 4.2 at the 30 days after fermentation,and then began to stabilize.Under each fermentation temperature,the lactic acid content of the fermented spent mushroom substrate had significantly change with the extension of fermentation time(P＜0.05),while the acetic acid content of the fermented spent mushroom substrate changed in a quadratic curve of first rising,then decreasing and then rising with the extension of fermentation time(P＜0.05).3)The contents of ether extract and crude protein in fermented spent mushroom substrate increased significantly with the exten-sion of fermentation time(P＜0.05);under different fermentation temperatures,the contents of neutral deter-gent fiber and acid detergent fiber decreased linearly with the extension of fermentation time(P＜0.05);at the same fermentation time,fermentation temperature had no significant effect on the contents of neutral detergent fiber and acid detergent fiber of fermented spent mushroom substrate(P＞0.05).4)Membership function anal-ysis showed that,the fermentation began to stabilize after 30 d in T1 group;from 30 to 60 days after fermenta-tion,T2 group in the stable fermentation stage;the T3 group was in a suitable fermentation period at the 30 days of fermentation;both T4 and T5 groups showed better fermentation at 5 d days of fermentation.In con-clusion,the Pleurotus eryngii substrate is suitable for fermentation at normal temperature(≥0 ℃)in the an-nual climate state of Jilin Province,and can reach a high fermentation level when fermented under(4±1)℃ at 30 days,(10±1)℃ for more than 15 days,(16±1)℃ for more than 5 days,(22±1)℃ and(28±1)℃for 5 days,and can be fermented and preserved for at least 90 days under fully sealed state.[Chinese Journal of Animal Nutrition,2024,36(12):8110-8125]
Pleurotus eryngii substratefermentation timefermentation temperaturemembership function
万方数据
维普
