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Method for improving phellinus igniarius hypha amount of submerged culture by utilizing plant oil

A liquid culture and vegetable oil technology, applied in the biological field, can solve problems such as impact, and achieve the effect of simple operation process and low fermentation production cost

Inactive Publication Date: 2011-01-05
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology allows for quick addition of nutrients like phytate or lithochloride into yeast cultures without causing excessive cellular damage that could affect their ability to produce certain types of compounds called flavonoids. By adding these substances directly onto cells grown on solid substrates instead of relying solely upon them themselves, this method results in increased yields compared with traditional methods while reducing costs associated therewith.

Problems solved by technology

The technical problem addressed by this patented text relates to finding ways to increase or decrease the content (polymer) fraction of phellsinsuccinosidiae during culturing without affecting its quality for use in medicine purposes due to their complex structure and high cost per gram produced through traditional methods.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] According to the patent (Zou Xiang et al., patent application number 200810070224.4) to prepare 1 L of fermentation medium described in the present invention, after adjusting the pH to 6.0, add 1% soybean oil, subpackage the medium into 250mL Erlenmeyer shaker flasks, The filling volume is 50mL, the sterilization temperature is 115°C, and the sterilization time is 30min.

[0014] Phellinus mycelium cultivation: adopt the shake flask fermentation process, insert 5 mL of Phellinus seed solution in a 250 mL Erlenmeyer shake flask according to the inoculation amount of 10% (V / V), shake the flask culture temperature at 25 ° C, rotate at 180 r / min, and ferment At the end of 7 days, the mycelium was obtained by centrifugation, washed with distilled water for 3 times, dried to a constant weight, and the dry weight of the weighed thalli reached 32.67g / L, which was 166.9% higher than that of the control group.

Embodiment 2

[0016] According to (Zou Xiang etc., patent application number 200810070224.4) patent preparation fermentation medium 1L described in the present invention, after adjusting pH to 6.0, add 1% olive oil, subpackage in the Erlenmeyer flask of 250mL by substratum, pack The liquid volume is 50mL, the sterilization temperature is 115°C, and the time is 30min.

[0017] Phellinus mycelium cultivation: adopt the shake flask fermentation process, insert 5 mL of Phellinus seed solution in a 250 mL Erlenmeyer shake flask according to the inoculation amount of 10% (V / V), shake the flask culture temperature at 25 ° C, rotate at 180 r / min, and ferment At the end of 7 days, the mycelium was obtained by centrifugation, washed with distilled water for 3 times, dried to a constant weight, and the dry weight of the weighed thalli reached 31.3g / L, which was 155.7% higher than that of the control group.

Embodiment 3

[0019] According to the patent (Zou Xiang et al., patent application number 200810070224.4) to prepare 1L of the fermentation medium described in the present invention, after adjusting the pH to 6.0, add 1% rapeseed oil, subpackage the medium into 250mL Erlenmeyer flasks, The filling volume is 50mL, the sterilization temperature is 115°C, and the sterilization time is 30min.

[0020] Phellinus mycelium cultivation: adopt the shake flask fermentation process, insert 5 mL of Phellinus seed solution in a 250 mL Erlenmeyer shake flask according to the inoculation amount of 10% (V / V), shake the flask culture temperature at 25 ° C, rotate at 180 r / min, and ferment At the end of 7 days, the mycelium was obtained by centrifugation, washed with distilled water for 3 times, dried to a constant weight, and the dry weight of the weighed thalli reached 34.63g / L, which was 182.9% higher than that of the control group.

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Abstract

The invention provides a method for applying plant oil to submerged culture of a medicinal fungus phellinus igniarius and improving phellinus igniarius hypha amount. A phellinus igniarius fermentation medium is prepared according to a technique disclosed in a patent with the patent application number of 200810070224, the initial pH of the medium is controlled to be 5.5-7.5, the sterilization temperature is 115 to 121 DEG C, and the sterilization time is 30 minutes. In the initial stage of the fermentation, different types of plant oil with the concentration of 0.5 to 5 mass percent are added, including soybean oil, olive oil, rap oil and the like, a shake flask fermentation or fermentation tank fermentation process is adopted, the inoculum size is 5 to 15 percent, and the culture temperature is 24 to 28 DEG C. The method has the advantages of simple operation process and low fermentation production cost, can be used for large-scale submerged culture production process of the phellinus igniarius, and also can be used for the liquid fermentation production process of other medicinal fugi, such as lucid ganoderma, agaricus blazei and lentinus edodes.

Description

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Claims

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Application Information

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Owner SOUTHWEST UNIVERSITY
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