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Novel control method for deep liquid fermentation of agaricus brunnescens peck polysaccharide

A technology of deep liquid fermentation and mushroom polysaccharides, applied in fermentation and other fields, can solve the problems that restrict the production efficiency of brown mushroom polysaccharides, and achieve the effect of dissolved oxygen and nutrient transfer

Active Publication Date: 2017-03-15
嘉保生物科技(保山)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Since the cultivation cycle of brown mushrooms takes about 6 months, the production efficiency of brown mushroom polysaccharides is greatly restricted.

Method used

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  • Novel control method for deep liquid fermentation of agaricus brunnescens peck polysaccharide

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Effect test

Embodiment 1

[0020] A novel method for controlling brown mushroom polysaccharide submerged liquid fermentation, comprising the following steps:

[0021] 1) Strain activation: transfer the brown mushroom strain (ACCC51579, China Agricultural Microorganism Strain Collection and Management Center) into the solid medium slope of the test tube, and put it into a constant temperature incubator at 25°C to cultivate until the tube is full.

[0022] Slope medium (g / L): glucose 20, peptone 2, potassium dihydrogen phosphate 1, magnesium sulfate heptahydrate 1.5, vegetable garden soil 600, wheat grain 100, agar 25, after preparation, sterilize at 121°C for 20 minutes.

[0023] 2) Preparation of seed liquid: take 3 pieces of 0.5cm 2 The fresh slant strains were inoculated into the seed medium (100mL / 500mL Erlenmeyer flask), cultured on a shaker at 25°C and 150r / min for 5 days, and sterilized at 121°C for 20min after preparation.

[0024] Seed medium (g / L): Glucose 20, peptone 2, potassium dihydrogen p...

Embodiment 2

[0028] A novel method for controlling brown mushroom polysaccharide submerged liquid fermentation, comprising the following steps:

[0029] 1) Strain activation: transfer the brown mushroom strain (ACCC51579, China Agricultural Microorganism Strain Collection and Management Center) into the solid medium slope of the test tube, and put it into a constant temperature incubator at 25°C to cultivate until the tube is full. Slope medium (g / L): glucose 20, peptone 2, potassium dihydrogen phosphate 1, magnesium sulfate heptahydrate 1.5, vegetable garden soil 600, wheat grain 100, agar 25.

[0030] 2) Preparation of seed liquid: take 3 pieces of 0.5cm 2 The fresh slant strains were inoculated into the seed medium (100mL / 500mL Erlenmeyer flask), cultured on a shaker at 25°C and 150r / min for 5 days.

[0031] Seed medium (g / L): glucose 20, peptone 2, potassium dihydrogen phosphate 2, magnesium sulfate heptahydrate 1, glutamine 0.1.

[0032] 3) The control method of high-efficiency brow...

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Abstract

The invention discloses a novel control method for deep liquid fermentation of agaricus brunnescens peck polysaccharide, and belongs to the field of food. The novel control method comprises the following steps: activation of bacteria, preparation of a seed solution and control on deep liquid fermentation of the agaricus brunnescens peck polysaccharide. According to the novel control method, during a fermentation process, the pH (Potential of Hydrogen) of the fermentation process is set to be 6.0 invariably by automatically controlling the feeding of 2mol / L sodium hydroxide; in the first stage, the dissolved oxygen is controlled to be 50 percent from 0 to 48 hours (from 0 to 24 hours, the stirring speed is controlled to be 100 r / minute, and the dissolved oxygen is regulated by combining automatic control on ventilatory capacity; from 24 to 48 hours, the stirring is stopped, and dissolved oxygen control is realized by controlling the ventilatory capacity), and in the second stage, the dissolved oxygen is controlled to be 30 percent after 48 hours (the stirring is stopped, and the dissolved oxygen control is realized by controlling the ventilatory capacity), so that not only is the demand on dissolved oxygen and nutrition transmission met, but also the damage to the hypha is reduced, the growth of the hypha is facilitated, and the accumulation of products is increased.

Description

technical field [0001] The invention relates to a fermentation control strategy for improving brown mushroom polysaccharides. Background technique [0002] The study of edible fungus polysaccharides as a drug began in the 1950s. After the 1960s, due to its prominent immunosuppressive effect, the study of edible fungal polysaccharides received special attention. At present, hundreds of fungal polysaccharides have been extracted from the fruiting body, mycelium and fermentation broth of edible fungi. Pharmacological experiments have proved that they have various active functions: immune regulation, anti-atherosclerosis, anti-inflammatory, analgesic, anti-tumor, Prevention, chemotherapy and radiation protection, sleep promotion, antibacterial, antiviral drugs (including anti-HIV), hypolipidemic, hypoglycemic, anti-fibrosis, hepatoprotective, anti-diabetic, anti-androgen, anti-angiogenic, anti-herpetic, anti- Oxidation and scavenging, anti-aging, estrogenic activity, anti-ulcer...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/04
CPCC12P19/04
Inventor 王玉班立桐李政黄亮杨红澎孙宁
Owner 嘉保生物科技(保山)有限公司
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