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Peeled burdock liquid fermentation medium and method for fermenting agrocybe aegerita

A liquid fermentation and culture medium technology, applied in the direction of microorganism-based methods, fermentation, biochemical equipment and methods, etc., can solve the problems of long fermentation time, many steps, unfavorable separation and purification, etc., and achieve short product time and simple preparation method Effect

Inactive Publication Date: 2017-08-04
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the commonly used edible fungus liquid fermentation medium is mostly composed of non-natural chemical reagents, with many steps, which is not conducive to subsequent separation and purification, and the fermentation time according to the conventional fermentation method is long, generally 120 to 168 hours, and the process is low. effect

Method used

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  • Peeled burdock liquid fermentation medium and method for fermenting agrocybe aegerita
  • Peeled burdock liquid fermentation medium and method for fermenting agrocybe aegerita
  • Peeled burdock liquid fermentation medium and method for fermenting agrocybe aegerita

Examples

Experimental program
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Effect test

Embodiment 1

[0048] Step 1, strain activation: inoculate the tea new mushroom strain (purchased from China General Microorganism Strain Collection and Management Center, strain number CGMCC No.5778) into the slant medium (potato dextrose agar slant medium), at 25 ° C Cultivate for 7 days until the hyphae cover the slope;

[0049] Step 2, preparation of liquid fermentation medium: the burdock root is washed and peeled; the peeled burdock root is cut into a size of 1.5cm×1.5cm, crushed and passed through a 40-mesh sieve, and the liquid fermentation medium consists of peeled burdock root and water, The weight ratio of material to water is 5% (w / v), the pH is natural (the pH is not adjusted), the pressure is 103.4KPa, and sterilized by high-pressure steam at 121°C for 20 minutes;

[0050] Step 3, liquid fermentation culture: inoculate the activated slant bacteria into a 250 mL culture bottle filled with 100 mL of the above liquid fermentation medium, ferment and culture at 24°C for 72 hours, a...

Embodiment 2

[0056] The difference from Example 1 is that the weight ratio of burdock and water is 1% (w / v), and the content of crude polysaccharide measured in liquid fermentation culture for 72 hours is 18.23 mg / ml.

[0057] Such as figure 2 As shown, according to the steps of Example 2, the liquid fermentation was cultivated for 72 hours, and the mycelial balls were covered with the culture medium.

Embodiment 3

[0059] The difference from Example 1 is that the weight ratio of burdock and water is 10% (w / v), and the crude polysaccharide content measured after 72 hours of liquid fermentation culture is 24.78mg / ml.

[0060] Such as image 3 As shown, according to the steps of Example 3, the liquid fermentation culture was carried out for 72 hours, and the mycelial balls were covered with the culture medium, and the density and polysaccharide content were higher than those of Examples 1 and 2.

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Abstract

The invention provides a peeled burdock liquid fermentation medium, which is prepared from a peeled burdock root and water at the weight ratio of 1-15% (w / v). The invention further provides a method for fermenting edible fungi by adopting the fermentation medium. The method comprises the steps of strain activation, preparation of the liquid fermentation medium and liquid fermentation cultivation. The edible fungi can be effectively combined with the burdock root, so that solving of the difficulty of a narrow resource utilization range of burdock is facilitated, providing of a pure natural fermentation medium for the edible fungi is facilitated, the variety of the liquid fermentation medium for the edible fungi is enriched, and the peeled burdock liquid fermentation medium has important practical significance in optimization of burdock resource utilization and promotion of sustainable development of the edible fungi deep processing industry.

Description

technical field [0001] The invention belongs to the field of biological fermentation, and in particular relates to a peeled burdock liquid fermentation medium and a method for fermenting new tea mushrooms. Background technique [0002] Edible fungus refers to mushrooms (large fungi) with large fruiting bodies that can be eaten, commonly known as mushrooms. There are at least 360 kinds of edible fungi in China, such as Basidiomycotina: shiitake mushrooms, straw mushrooms, mushrooms, fungus, white fungus, Hericium erinaceus, bamboo fungus, matsutake, Tricholoma, red mushroom, Ganoderma lucidum, Cordyceps, truffles, Bailing mushroom and beef Hepatic fungi; for example, in the Ascomycota subphylum, there are morels, saddle fungi, etc. Edible mushrooms are rich in nutrients, and the content of sugar, protein and unsaturated fat is suitable. Compared with ordinary food, it is more conducive to maintaining the nutritional balance of the human body. It is rich in mushroom polysacch...

Claims

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Application Information

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IPC IPC(8): C12N1/14C12P19/04C12R1/645
CPCC12N1/14C12P19/04
Inventor 董玉玮胡传银苗敬芝高明侠王陶李文张传丽
Owner XUZHOU UNIV OF TECH
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