Submerged Fermentation of Agaricus Blazei for Wine Production
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Abstract:
In this paper, the fermentation technique of Agaricus blazei wine was studied using submerged fermentation of Agaricus blazei mycelium. Through liquid submerged fermentation, the mycelium was separated and treated by ultrasonic wave for 30min. Then the fragmented Agaricus blazei mycelium was added to the original fermentation broth added with 193 g/L sucrose. The second fermentation conditions for Agaricus blazei wine production were as following: yeast dosage of 1.5%, fermentation temperature of 26 ℃, and fermentation time of 6 days. Under these conditions, the achieved Agaricus blazei wine had better clarity, with the final alcohol degree, crud polysaccharide content and total acidity of 8~9(V/V), >3.00% , and 0.5 g/L, respectively. The product had golden yellow color and showed special flavor of Agaricus blazei .
