Optimization of Liquid Fermentation Process of Highland Barley Water Extract by Morchella esculenta(L.)Pers
Investigate the effect of Morchella esculenta(L.)Pers liquid fermentation of highland barley(Hordeum vulgare Linn.var.nudum Hook.f.)water extract on various substances.The water extract of highland barley was prepared by boiling water method.The fermentation conditions were optimized by single factor response surface method,and the changes of substances were monitored by ultraviolet spectrophotometer.The results showed that the optimal fermentation conditions were as follows:inoculation amount 8％,fermentation temperature 28° C,fermentation time 6 d,rotation speed 135 r/min,and canning amount 30％.After fermentation,the contents of total sugar,reducing sugar and soluble protein in the nutrients of highland barley water extract increased by 96.33％,18.46％and 28.07％(P＜0.05),and the contents of fat and starch decreased by 1.03％and 49.26％(P＜0.05).The contents of extracellular polysaccharides,free polyphenols and free flavonoids increased by 104.11％,8.28％and 39.43％(P＜0.05),while the contents of total triterpenes,γ-aminobutyric acid,conjugated flavonoids,total flavonoids,conjugated polyphenols and total polyphenols decreased by 4.76％,57.55％,81.85％,61.88％,9.29％and 0.23％(P＜0.05),respectively.Liquid fermentation can reduce the content of starch and fat in the water extract of highland barley,which is not conducive to the consumption of special people,and increase the active content of extracellular polysaccharides and polyphenols.
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