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Balsam pear added coprinus comatus liquid fermentation technology and product and application thereof

A technology of Coprinus comatus and solid fermentation, applied in the fields of application, horticulture, botanical equipment and methods, etc., to achieve the effect of improving activity

Inactive Publication Date: 2008-08-27
章克昌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And there are no papers and patent reports on the large-scale liquid submerged fermentation process aspect of the chicken leg mill adding bitter gourd at present

Method used

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  • Balsam pear added coprinus comatus liquid fermentation technology and product and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Preparation Example 1 Preparation of Balsam pear solid dry powder

[0047] Slice and remove seeds from fresh bitter gourd, dry it at about 60°C, pulverize it, and pass through a 40-mesh sieve to obtain dry bitter gourd powder. Add directly in the form of dry powder when using.

Embodiment 2

[0048] Preparation Example 2 Preparation of Bitter Melon Slurry

[0049] Deseed the fresh bitter gourd and use a tissue masher to crush and homogenize it. Measure its dry matter content before use, and calculate according to the equivalent dry matter weight when adding it.

[0050] The preparation of embodiment 1 Coprinus comatus fermented liquid

[0051] Insert Coprinus comatus mycelia in the fresh slant medium, the Coprinus comatus strain is CGMCCNo.5.252 (purchased from China General Microorganism Strain Preservation Management Center), culture temperature 25.5 ℃, after the mycelium is covered with slant, The slant strains were inserted into 250 mL Erlenmeyer flasks (5 flasks in total) containing 75 mL of shaker flask culture medium, and cultured on a shaker at 25.5° C. and 150 rpm for 130 hours. Wherein the formula of the shake flask culture medium is (unit: gram / liter): glucose 25, corn flour 15, bran 7.5, yeast extract 3, corn steep liquor 3, KH2PO43, MgSO44, and the in...

Embodiment 3

[0077] The preparation of embodiment 3 Coprinus comatus fermented liquid

[0078] The bacterial classification used in this embodiment is identical with embodiment 1.

[0079] Insert Coprinus comatus mycelium in fresh slant medium, culture temperature 30 ℃, after mycelium grows all over the slant, insert the slant bacterial classification in the 250mL Erlenmeyer flask that 75mL shaking flask medium is housed (totally 3 bottle), 30°C, 160 rpm shaker for 120 hours. Then insert the shake flask strain into a 1000mL conical flask containing 300mL expansion medium (12 flasks in total), the inoculum amount is to insert 15mL shake flask seeds into each 1000mL conical flask, and cultivate in a shaker at 30°C and 160 rpm 90 hours. Then 3600mL of the strains of this expanded culture were inserted into a 100L seed tank equipped with 66.4L primary seed medium, and the total amount of fermentation liquid in the seed tank was 70L; the tank temperature was maintained at 30°C, the tank press...

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Abstract

The invention relates to biofermentation field, especially relates to the submerged fermentation craft of the drumstick quern which appended balsam pear, and the fermented product of the craft. The characteristic is: take drumstick mushroom as start strain, do liquid shaking culture, liquid shaking enlargement culture, stair seed culture and the ferment culture which is added with balsam pear. The invention solves the problem of the drumstick mushroom's cosmically fluid culture, greatly improves the fermentation liquor activity because the traditional medicine balsam pear in the fermentation culture medium, together with the drumstick mushroom have done biological transformation, it has important sense to the drumstick mushroom's industry exploitation. The fermentation liquor is tremendous or brown liquid, and the mycelium is tremendous. The dry weight of the fermentation liquor mycelium is 7 to 10 gram per liter, and the restrain rate to extraneous non-enzyme glycosylation of the fermentation liquor is up to 93 to 98 percent.

Description

technical field [0001] The present invention relates to the field of biological fermentation. Specifically, the present invention relates to a liquid submerged fermentation process of chicken drumsticks added with bitter gourd. The process includes taking Coprinus comatus as the starting strain, carrying out liquid shake flask culture, liquid shake flask expanded culture, first-grade seed Cultivation and addition of bitter melon to fermented cultures. The invention also relates to the Coprinus comatus submerged fermentation broth added with balsam pear prepared by the process. The process of the invention solves the problem of large-scale liquid culture of Coprinus comatus, greatly improves the activity of fermentation liquid, and has important significance for the industrial development of Coprinus comatus. Background technique [0002] Coprinus comatus, also known as Coprinus comatus, Coprinus comatus, has tender, delicious meat. Coprinus comatus also contains 20 kinds o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A01G1/04
Inventor 章克昌丁重阳王锋徐柔
Owner 章克昌
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