I-optimal混匀实验设计制备肉桂叶饲用化复合食用菌菌剂

doi:10.3969/j.issn.0253-2417.2018.05.017

Abstract

Abstract: To achieve higher enzymes activities during fermentation process of cinnamon leaves, the synergetic and antagonistic effects among different edible fungi, as well as between edible fungi and Aspergillus oryzae, were estimated by I-optimal mixture design. The results demonstratedthat special cubic models fit the mixture design methods well. Among Pleurotus ostreatus,Flammulina velutipes, Auricularia auricular and A. oryzae, antagonistic effects were found between F. velutipes and A.auricular during enzyme production, and synergistic effects were found among the rest species. Thus, by taking advantage of synergetic effects and avoiding of antagonistic effects, two formulas were made as following:A. auricular 17.6%, P. ostreatus 44.3% and A. oryzae 38% (9.14 U/g xylanase, 1.56 U/g cellulose, 67.37 U/g plant enzyme); or F. velutipes 60% and A. oryzae 40% (5.74 U/g xylanase, 1.34 U/g cellulase, 58.39 U/g plant enzyme).

Key words: cinnamon leaves, feeding stuff, edible fungi, Aspergillus oryzae, feed enzyme

CLC Number:

TQ35

XU Hao, ZHANG Ning, YANG Jing, ZHAO Jian, XIE Jingcong, JIANG Jianchun. I-Optimal Mixture Design of Compound Edible Fungi Inoculants for Bioconversion of Cinnamon Leaves into Feeding Stuff[J]. Chemistry and Industry of Forest Products, 2018, 38(5): 122-128.

References

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I-Optimal Mixture Design of Compound Edible Fungi Inoculants for Bioconversion of Cinnamon Leaves into Feeding Stuff

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