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Chinese Ganoderma fermentation method and Chinese Ganoderma mycelium prepared thereby

A fermentation method and mycelium technology, applied in fungi and other directions, can solve problems such as not much research

Inactive Publication Date: 2009-03-04
SHANGHAI INST OF PHARMA IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there are not many reported studies at present, among which Zhang Weiguo et al. (Zhang Weiguo, Zhao Yuntao, Liu Xin. Distribution of molecular weight polysaccharides in solid fermentation 9519 Zizhi mycelia; Journal of Shaoguan University, 2003; 24(6): 70-73) reported Molecular weight distribution of polysaccharides from the solid-fermented mycelia of purple ganoderma; the Chinese patent with publication number CN1436842A (publication date: August 20, 2003) discloses a high-yield polysaccharide and its fermentation production process, mainly using a semi-solid fermentation method

Method used

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  • Chinese Ganoderma fermentation method and Chinese Ganoderma mycelium prepared thereby
  • Chinese Ganoderma fermentation method and Chinese Ganoderma mycelium prepared thereby
  • Chinese Ganoderma fermentation method and Chinese Ganoderma mycelium prepared thereby

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1 Preparation of Zizhi mycelium

[0026] The Zizhi strain CGMCC5.69 was transferred to a PDA agar slant (containing 35% potato, 2.5% glucose, 0.3% malt extract and 1.7% agar, and the balance was water), and cultured at 25°C for 6 days to obtain a seed slant for fermentation research; Transfer to 3 750ml shake flasks with 100ml seed culture medium; The seed culture medium consists of: bean cake powder 2%, glucose 2.5%, anhydrous magnesium sulfate 0.15%, potassium dihydrogen phosphate 0.3%, and the balance is water, The pH is natural; cultivated at 25°C and 220rpm for 4 days, according to the inoculum size of 10v / v%, 100ml seed solution was transferred to 10 750ml shake flasks with 100ml fermentation medium (fermentation medium composition: 4% sucrose, peptone 0.4%, yeast extract 0.2%, anhydrous magnesium sulfate 0.15%, potassium dihydrogen phosphate 0.3%, the balance is water, pH6.0), 28 ℃, 190rpm shaker culture for 5 days. After the fermentation is over, collec...

Embodiment 2

[0027] Example 2 Preparation of Zizhi mycelium

[0028] Inoculate Zizhi strain ACCC50045 on PDA slant medium (containing 30% potato, 3% glucose, 0.5% malt extract and 1.4% agar), culture at 25°C for 7 days, transfer to 4 seeds containing 100ml of medium to obtain 750ml Triangular shake flask (seed medium: 1% bean cake powder, 5% glucose, 0.30% anhydrous magnesium sulfate, 0.1% potassium dihydrogen phosphate, natural pH), 28°C, 200rpm for 6 days, according to 5v / v% inoculum Transfer to ten 750ml Erlenmeyer flasks with 100ml fermentation medium, culture at 25°C and 220rpm for 7 days, fermentation medium: 2.5% sucrose, 0.6% peptone, 0.1% yeast extract, 0.10% anhydrous magnesium sulfate, phosphoric acid Potassium dihydrogen 0.5%, pH6.5. Mycelium separation is the same as in Example 1; the weight is 0.23g / ml fermentation broth.

Embodiment 3

[0029] Example 3 Preparation of Zizhi mycelium

[0030] Inoculate Zizhi strain ACCC50468 on PDA slant medium (containing 40% potato, 2% glucose, 0.2% malt extract and 2.0% agar), culture at 25°C for 7 days, transfer to 4 seeds containing 100ml of medium to obtain 750ml Triangular shake flask (seed medium: 3% bean cake powder, 1.5% glucose, 0.30% anhydrous magnesium sulfate, 0.4% potassium dihydrogen phosphate, natural pH), 26°C, 200rpm for 4 days, according to 15v / v% inoculum size Transfer to ten 750ml Erlenmeyer flasks with 100ml fermentation medium, culture at 26°C and 220rpm for 4 days, fermentation medium: 6% sucrose, 0.2% peptone, 0.3% yeast extract, 0.3% anhydrous magnesium sulfate, phosphoric acid Potassium dihydrogen 0.2%, pH5.5. Mycelium separation is the same as in Example 1; the weight is 0.18g / ml fermentation broth.

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Abstract

The invention discloses a method ganoderma fermentation method which includes carrying out the deep liquid fermentation of incline culturing, top-grade seed culturing and fermentation culturing on submerged bacterial strain in turn. The method also provides a purple chi mycelium manufactured by the fermentation method. In the invention, the polysaccharide content of intracellular polysaccharide extracted in the obtained ganoderma mycelium can achieve 39 to 75 percent through the improvement on the parameters and the culturing medium of the deep fermentation technique of the purple chi de; besides, the purple chi mycelium has higher anti-tumor activity.

Description

technical field [0001] The invention relates to the field of fermentation and cultivation of ganoderma lucidum, in particular to a method for fermenting ganoderma lucidum by submerged liquid fermentation and the obtained mycelia of ganoderma lucidum. The intracellular polysaccharide of the mycelium of ganoderma lucidum has high antitumor activity. Background technique [0002] Ganoderma lucidum [Gamoderma lucidum (Leys ex Fr.) Karst] is a Basidiomycetes, Polyporaceae, Ganoderma fungus. Ganoderma lucidum is sweet in taste, warm in nature, and non-toxic. It can replenish the qi of the heart, liver, spleen, lung, and kidney. The active ingredients are mainly polysaccharides (namely: Ganoderma lucidum polysaccharide), triterpenoids (mainly Ganoderma acid), etc. The medicinal value of Ganoderma lucidum polysaccharide mainly includes anti-cancer, hypoglycemic, immune regulation, promotion of protein and nucleic acid synthesis, anti-inflammatory and radiation protection; the medic...

Claims

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Application Information

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IPC IPC(8): C12N1/14
Inventor 胡海峰张琴桑红娇杨义芳杨国红
Owner SHANGHAI INST OF PHARMA IND
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