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Fermentation method of mushroom liquid strains with high activity and high stability

A liquid strain, high stability technology, applied in botany equipment and methods, mushroom cultivation, horticulture, etc., can solve the problems of unsatisfactory liquid strain quality, incomplete nutrition of medium, lagging fermentation process, etc. The effect of proliferation and growth, improving resistance to cold and heat stress, and good application prospects

Inactive Publication Date: 2019-12-20
贵州同辉食用菌发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the fermentation method of liquid strains of shiitake mushrooms in the prior art has the defects that the nutrition of the culture medium is not comprehensive, the fermentation process lags behind, the fermentation period is long, and the quality of the obtained liquid strains is not ideal.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A fermentation method with high activity and high stability of mushroom liquid strains, comprising the following steps:

[0024] (1) Inoculate the preserved Lentinus edodes slant strains on the plate medium for activation, select the dominant mycelia with a growth rate of 6-8mm / d as the mother species, and inoculate them in a shaker flask containing a first-grade liquid medium, at 21°C Stand still for 40 hours, then place the shaker flask after standing in a constant temperature shaker at 18°C, shake and cultivate for 60 hours, and obtain the primary fermentation strain;

[0025] (2) The fermenter is sterilized for 90 minutes under the conditions of vapor pressure 0.16Mpa and temperature 121°C, then put the secondary liquid medium into the fermenter, and sterilize it under the conditions of vapor pressure 0.15Mpa and temperature 110°C. Bacteria 60min;

[0026] (3) When the temperature in the fermenter drops below 28°C, inoculate the primary fermentation strain prepared...

Embodiment 2

[0033] A fermentation method with high activity and high stability of mushroom liquid strains, comprising the following steps:

[0034] (1) Inoculate the preserved mushroom slant strains on the plate medium for activation, select the dominant mycelia with a growth rate of 6-8mm / d as the mother species, and inoculate them in a shaker flask containing a first-grade liquid medium, at 22°C Stand still for 36 hours, then place the shake flask after standing in a constant temperature shaker at 19°C, shake and culture for 60 hours, and obtain the primary fermentation strain;

[0035] (2) The fermenter was sterilized for 120 minutes under the conditions of vapor pressure 0.18Mpa and temperature 121°C, then put the secondary liquid medium into the fermenter, and sterilized under the conditions of vapor pressure 0.16Mpa and temperature 110°C. Bacteria 60min;

[0036] (3) When the temperature in the fermenter drops below 28°C, inoculate the first-stage fermentation strain prepared in st...

Embodiment 3

[0041]A fermentation method with high activity and high stability of mushroom liquid strains, comprising the following steps:

[0042] (1) Inoculate the preserved Lentinus edodes slant strains on the plate medium for activation, select the dominant mycelia with a growth rate of 6-8mm / d as the mother species, and inoculate them in a shaker flask containing a first-grade liquid medium, at 23°C Stand still for 38 hours, then place the shaker flask after standing in a constant temperature shaker at 20°C, shake and culture for 60 hours, and obtain the primary fermentation strain;

[0043] (2) The fermenter was sterilized for 100 minutes under the conditions of vapor pressure 0.17Mpa and temperature 121°C, then the secondary liquid medium was put into the fermenter, and sterilized under the conditions of vapor pressure 0.16Mpa and temperature 110°C. Bacteria 60min;

[0044] (3) When the temperature in the fermenter drops below 28°C, inoculate the primary fermentation strain prepare...

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Abstract

The invention relates to the technical field of mushroom strain fermentation, in particular to a fermentation method of mushroom liquid strains with the high activity and the high stability. The method comprises the steps that 1, preserved mushroom inclining strains are inoculated on a plating medium to be activated, advantageous hyphae are selected as a mother strain and inoculated in a shake flask containing a primary liquid culture medium, standing is performed under the temperature of 23+ / -2 DEG C for 36-48 h, the shake flask obtained after standing is placed into a constant temperature shaking table, oscillation culture is performed for 60 h, and the primary fermentation strain is obtained; 2, a fermentation tank is disinfected under the steam pressure of 0.16-0.18 Mpa and the temperature of 121 DEG C for 90-120 min, then, a secondary liquid culture medium is put into the fermentation tank, and sterilization is performed under the steam pressure of 0.15-0.16 Mpa and the temperature of 110 DEG C for 60 min; 3, after the temperature inside the fermentation tank is lowered to 28 DEG C or lower, the primary fermentation strain is inoculated into the fermentation tank, oxygen is additionally supplied, the tank pressure is 0.12-0.13 Mpa, and constant temperature culture is performed for 96 h; the fermentation method of mushroom liquid strains has the advantages that the technology is simple, operation is convenient, and the fermentation period is short, and has the good application prospect.

Description

technical field [0001] The invention relates to the technical field of fermentation of shiitake mushroom strains, in particular to a fermentation method of liquid shiitake mushroom strains with high activity and high stability. Background technique [0002] Lentinus genus belongs to Basidiomycetes, Agaricales, Tricholomatacete, and Lentinus. Its scientific name is Lentinusedodes. [0003] The production of traditional shiitake mushrooms generally uses solid strains for inoculation and cultivation. The strains used are mainly conventional solid strains such as sawdust strains and branch strains. This method has a long production cycle and generally takes 55-60 days. Low efficiency; the production process of strains requires a large space, a large amount of manpower, material resources, and high cost; the mycelium culture cycle is long, and the age of mycelia in the medium varies greatly. , the mycelium on the surface of the substrate is close to aging, resulting in irregular...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01G18/40A01G18/20
CPCA01G18/20A01G18/40
Inventor 高树满
Owner 贵州同辉食用菌发展有限公司
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