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Resting preservation method of liquid strain in edible fungus

A technology for liquid bacteria and preservation methods, applied in biochemical equipment and methods, microorganism-based methods, fungi, etc., can solve problems such as consumption and difficult preservation, and achieve improved storage conditions, improved utilization levels, and simple processes. Effect

Inactive Publication Date: 2009-10-07
SHENYANG INST OF APPL ECOLOGY CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is difficult to preserve edible fungus liquid strains after they are produced. The liquid strains produced must be used immediately. If the mycelial balls kept growing and splitting for a long time, the nutrients in the medium will be gradually consumed, and the quality of the liquid strains will gradually decline. Will not continue to be used in the production of edible fungi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1 White Flammulina velutipes liquid bacterial classification resting preservation

[0013] The collection of white enoki mushroom liquid spawn mycelium ball: the white enoki mushroom liquid spawn culture medium consists of: corn flour 2%, bran 2%, KH 2 PO 4 0.1%, MgSO 4 0.05%, 10ugV B1 / 100ml and 50ugV B2 / 100ml. The fermentation conditions are as follows: liquid volume of the shaker flask is 70ml / 250ml, inoculum size is 10%, the initial pH of the medium is 6.5, the rotation speed of the shaker flask is 200r / min, the culture temperature is 28°C, and the culture time is 7d.

[0014] The prepared white Flammulina velutipes liquid strain is centrifuged to collect mycelium balls through a centrifuge, and the centrifuge speed is 3500r / min. The centrifugation time is 20min; The white Flammulina velutipes liquid strain mycelium ball is collected again by centrifugation, and the centrifugal speed of the centrifuge is 3500r / min and the centrifugation time is 20mi...

Embodiment 2

[0017] Embodiment 2 Bailing mushroom liquid bacterial classification resting preservation

[0018] Collection of mycelial balls of Bailing mushroom liquid strain: Bailing mushroom liquid strain medium consists of: 2.0% sucrose, 3.0% corn flour, 0.3% peptone, 4.0% bran, 0.3% potassium dihydrogen phosphate, magnesium sulfate 0.1%, calcium sulfate 0.1%. The fermentation conditions are as follows: liquid volume of the shaker flask is 60ml / 250ml, inoculum size is 8%, the initial pH of the medium is 6.5, the rotation speed of the shaker flask is 220r / min, the culture temperature is 25°C, and the culture time is 7d.

[0019] The prepared Bailing mushroom liquid strain is centrifuged to collect mycelium balls through a centrifuge, and the centrifuge speed is 4000r / min. The centrifugation time is 10min; then the mycelium balls collected are washed with mycelium ball cleaning buffer 4 times; The good Bailing mushroom liquid strain mycelium ball is collected again by centrifugation, the...

Embodiment 3

[0022] Embodiment 3 Pleurotus ostreatus liquid bacterial classification resting preservation

[0023] Collection of Pleurotus ostreatus liquid spawn mycelium balls: Pleurotus ostreatus liquid strain culture medium consists of: 2% sucrose, 4% corn flour, 3% wheat bran, 0.3% yeast powder, KH 2 PO 4 0.25%, MgSO 4 0.1%. The fermentation conditions are as follows: liquid volume of the shaker flask is 80ml / 500ml, inoculum size is 10%, the initial pH of the medium is 6.4, the rotation speed of the shaker flask is 150r / min, the culture temperature is 28°C, and the culture time is 7d.

[0024] The prepared flat mushroom liquid strains are centrifuged to collect mycelium balls through a centrifuge, and the centrifuge speed is 3000r / min, and the centrifugation time is 30min; then the collected mycelium balls are washed with normal saline for 2 times; the washed flat mushroom liquid The strain mycelium balls are collected again by centrifugation, the speed of the centrifuge is 3000r / mi...

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Abstract

The invention relates to a resting preservation method of a liquid strain in an edible fungus, which belongs to the technical field of application of liquid strains in edible funguses. The method comprises the following steps: the prepared liquid strain in the edible fungus is centrifuged or filtered to collect a mycelium pellet, then the mycelium pellet is washed for 1-4 times with cleaning buffer solution, then the mycelium pellet is collected centrifugally or in a filtering manner, and the mycelium pellet is suspended in a resting culture medium for culture for 6-24 hours and then is preserved by cold storage. Due to the adoption of the preservation method, a strain cell in the mycelium pellet can be kept in a resting state, the faint endogenous metabolism is only carried out, the strain cell cannot divide, and the strain can keep lasting vitality, therefore, the liquid strain in the edible fungus, which is prepared by one-time fermentation, can be prepared for a long term, the storage conditions of the liquid strain in the edible fungus are improved, and the utilization level of the liquid strain in the edible fungus is improved.

Description

technical field [0001] The invention belongs to the technical field of edible fungus liquid strain application, and in particular relates to a static preservation method for edible mushroom liquid strain. Background technique [0002] Edible mushroom liquid strains are liquid seeds produced by fermentation equipment using liquid medium. Using liquid strains as cultivated species for inoculation production can improve the yield and quality of edible fungi, and it is easy to realize industrialization and standardized production of edible fungi . However, it is difficult to preserve the liquid strains of edible fungi after they are produced. The liquid strains produced must be used immediately. If the mycelial balls kept growing and splitting for a long time, the nutrients in the medium will be gradually consumed, and the quality of the liquid strains will gradually decline. It will not continue to be used in the production of edible fungi. Contents of the invention [0003...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12R1/645
Inventor 张惠文阮晓东张晓黎蔡颖慧苏振成
Owner SHENYANG INST OF APPL ECOLOGY CHINESE ACAD OF SCI
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