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Medium and cultivating method for Tibetan mushroom rapid propagation

The technology of a Tibetan spirit mushroom and its cultivation method is applied in the medium and cultivation field of the rapid proliferation of Tibetan spirit mushrooms, which can solve the problems of flavor and quality changes of fermented dairy products, restrictions on industrial production, and bacterial phase imbalance, and achieve fast growth, Easy storage and transportation, short cycle effect

Inactive Publication Date: 2011-10-26
GANSU AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the complex composition of microorganisms in Zangling mushroom, if the method of expanding culture with traditional starter culture is used, the imbalance of bacterial phase will easily occur, which will change the flavor and quality of fermented milk products and limit its industrial production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The medium formula is: tomato juice 5 mL, carrot juice 5 mL, soybean powder 2 g, and milk 90 mL.

[0024] 1. Culture medium preparation

[0025] The preparation method of the culture medium is as follows: add 5 mL of tomato juice, 5 mL of carrot juice, 2 g of soybean powder, and 90 mL of milk into a 250 mL Erlenmeyer flask, adjust the initial pH value to 6.2, and put it in a high-pressure steam sterilizer at 115 °C Sterilize for 15 min.

[0026] The preparation method of the tomato juice used is: weigh 150 g tomatoes, crush them in a tissue grinder, filter them with an 80-mesh filter cloth, and take the filtrate.

[0027] The preparation method of the carrot juice used is: weigh 150 g of carrots, add 150 mL of sterile water, pulverize it in a tissue grinder, and filter it with an 80-mesh filter cloth.

[0028] The method for preparing the soybean powder is as follows: put a certain amount of dry soybeans into a tissue grinder and pulverize them to obtain the soybean p...

Embodiment 2

[0038] The formula of the medium is: tomato juice 10 mL, carrot juice 10 mL, soybean powder 5 g, milk 80 mL.

[0039] 1. Culture medium preparation

[0040] The preparation method of the culture medium is as follows: add 10 mL of tomato juice, 10 mL of carrot juice, 5 g of soybean flour, and 80 mL of milk into a 250 mL Erlenmeyer flask, adjust the initial pH value to 6.5, and put it in a high-pressure steam sterilizer at 115 °C Sterilize for 15 min.

[0041] The preparation method of the tomato juice used is: weigh 150 g tomatoes, crush them in a tissue grinder, filter them with an 80-mesh filter cloth, and take the filtrate.

[0042] The preparation method of the carrot juice used is: weigh 150 g of carrots, add 150 mL of sterile water, pulverize it in a tissue grinder, and filter it with an 80-mesh filter cloth.

[0043] The method for preparing the soybean powder is as follows: put a certain amount of soybeans into a tissue grinder and pulverize them to obtain the soybean...

Embodiment 3

[0053] The medium formula is: tomato juice 20 mL, carrot juice 20 mL, soybean powder 10 g, milk 60 mL.

[0054] 1. Culture medium preparation

[0055] The preparation method of the culture medium is: add 20 mL of tomato juice, 20 mL of carrot juice, 10 g of soybean powder, and 60 mL of milk into a 250 mL Erlenmeyer flask, adjust the initial pH value to 6.2, and put it in a high-pressure steam sterilizer at 115 °C Sterilize for 15 minutes.

[0056] The preparation method of the tomato juice used is: weigh 150 g tomatoes, crush them in a tissue grinder, filter them with an 80-mesh filter cloth, and take the filtrate.

[0057] The preparation method of the carrot juice used is: weigh 150 g of carrots, add 150 mL of sterile water, pulverize it in a tissue grinder, and filter it with an 80-mesh filter cloth.

[0058] The method for preparing the soybean powder is as follows: put a certain amount of dry soybeans into a tissue grinder and pulverize them to obtain the soybean powder...

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Abstract

The invention discloses a medium and a cultivating method for Tibetan mushroom rapid propagation. The medium is composed of 5 to 20 mL tomato juice, 5 to 20 mL carrot juice, 2 to 10 g bean powder and 60 to 90 mL milk. The cultivating method of the present invention comprises that: Tibetan mushrooms are washed 3 times with sterile water; residue water on the surface of the mushrooms is absorbed; 1to 5 g of the mushrooms are inoculated in the medium, and are cultivated at a temperature of 18 to 35 DEG C; and the medium is changed every 24 hours. With the method, the mushrooms are cultivated and propagated. The medium provided by the present invention has a wide scope of raw material source, low cost, and is convenient for storing and transporting. According to the medium and the cultivating method provided by the present invention, the cultivated Tibetan mushrooms have advantages of fast growing speed, short growing period, and high propagation rate. The medium and the cultivating method have advantages of simple technology and low cost, and are suitable for the industrial production of Tibetan mushrooms. With the cultivating method provided by the present invention, the market demanding of Tibetan mushrooms can be greatly satisfied, and the pressure of market demands can be alleviated.

Description

technical field [0001] The invention belongs to the technical field of bioengineering, and in particular relates to a culture medium and a culture method for rapidly multiplying Tibetan mushrooms. Background technique [0002] Tibetan ling mushroom, also known as "Tibetan snow lotus", is a unique and rare fungus originating from the snowy plains of Tibet. In terms of morphology, Tibetan Ling mushroom is a milky white, colloidal lump, which looks like rice grains. After being cultivated in milk medium, the volume will increase, and it can also be cultivated at room temperature, and it is not easy to be infected with bacteria. As a natural dairy starter, Tibetan Ling mushroom has good fermentation characteristics. The yogurt made with it is very different from traditional naturally fermented yogurt or yogurt made with other pure lactic acid bacteria starters. The most notable Characterized by a slight alcoholic fermentation caused by yeasts in addition to the regular lactic a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C05F11/00A01G1/04
Inventor 甘伯中张卫兵米兰何林陶生俭
Owner GANSU AGRI UNIV
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