Method for preparing gingko and tremella mesenterica fruit wine through fermentation by taking gingko as substrate

A technology of golden ear fruit wine and ginkgo, which is applied in the biological field, can solve the problems of not being representative of golden ear medicinal varieties, difficulty in obtaining golden ear products, and difficult acquisition of golden ear resources, so as to improve medicinal value, taste suitable, and resist radiation The effect of the function

Active Publication Date: 2011-11-23
江苏同源堂生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the powerful decomposition and utilization of carbohydrates such as lignocellulosic bacterium, it is very easy to be in the growth advantage in the growth and development history of golden ear. The traditional vegetative propagation method is often obtained by the cultivation of the mycelium of the hair toughness But it may be mistaken for golden ear hyphae, it is difficult to obtain real golden ear products by submerged fermentation
In view of the particularity of the life history of golden ear, Chinese patents CN101225361 B, CN101831369 A, CN101822373 A and CN101182562 A did not identify the species of golden ear fungus used, so it is difficult to guarantee the effect of the patent implementation
Chinese patent 89100117.4 has reported the cultivation method of golden ear substitute mater

Method used

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Examples

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Effect test

Embodiment 1

[0037] A method for preparing ginkgo golden fungus fruit wine by mixed submerged fermentation of yeast-like spores of golden fungus and host Bacillus chamomile using ginkgo fruit as a substrate, comprising the following steps:

[0038] (1) Inoculate the slant strain of Auricularia cerevisiae spores into PDA medium (Agricultural Microbiology Center of China Microbiological Culture Collection Management Committee, China Agricultural Strain Catalog, 1991 edition: page 93), culture at 18°C, and culture Time 120 hours;

[0039] (2) Inoculate the slant strains of the host pilus bacilli into the PDA medium (the Agricultural Microbiology Center of the China Microbiological Culture Collection Management Committee, the Chinese Agricultural Strain Catalog, 1991 edition: 93 pages), and the culture temperature is 23 ° C. Culture time 120 hours;

[0040] (3) Transfer the yeast-like spore slant strain obtained in step (1) into a triangular flask equipped with a shaker flask seed medium,...

Embodiment 2

[0049] A method for preparing ginkgo golden fungus fruit wine by mixed submerged fermentation of yeast-like spores of golden fungus and host Bacillus chamomile using ginkgo fruit as a substrate, comprising the following steps:

[0050] (1) Inoculate the slant strain of Auricularia cerevisiae spores into the PDA medium, cultivate at 28°C, and cultivate for 48 hours;

[0051] (2) Inoculate the slant strain of the host pili basilarus into the PDA medium, cultivate at 28°C, and cultivate for 148 hours;

[0052] (3) Transfer the yeast-like spore slant strain obtained in step (1) into a triangular flask equipped with a shaker flask seed medium, at 28°C, with a rotation speed of 250 rpm, and a culture time of 75 hours; The above-mentioned golden ear yeast-like spore shake flask seed culture medium consists of (unit is g / L): glucose 50, bran 100 (clean liquid obtained by boiling juice and filtering), potassium dihydrogen phosphate 2, magnesium sulfate 2, add water to appropriate volu...

Embodiment 3

[0061] A method for preparing ginkgo golden fungus fruit wine by mixed submerged fermentation of yeast-like spores of golden fungus and host Bacillus chamomile using ginkgo fruit as a substrate, comprising the following steps:

[0062] (1) Inoculate the slant strain of Auricularia cerevisiae spores into the PDA medium, cultivate at 23°C, and cultivate for 96 hours;

[0063] (2) Inoculate the slant strain of the host pili basilarus into the PDA medium, cultivate at 25°C, and cultivate for 136 hours;

[0064] (3) Transfer the yeast-like spore slant strain obtained in step (1) into a triangular flask equipped with a shaker flask seed medium, at 25°C, with a rotation speed of 150 rpm, and a culture time of 66 hours; The above-mentioned golden ear yeast-like spore shake flask seed culture medium consists of (unit is g / L): glucose 40, bran 75 (clean liquid obtained by boiling juice and filtering), potassium dihydrogen phosphate 1, magnesium sulfate 0.5, add water to appropriate vol...

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PUM

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Abstract

The invention relates to a method for preparing a gingko and tremella mesenterica fruit wine through fermentation by taking gingko as a substrate. The method comprises the following steps of: respectively culturing tremella mesenterica yeast spores and a host bacterium of Stereum hirsutum to obtain seed liquors; performing mixed fermentation culture on the seed liquor of the tremella mesenterica yeast spores and the seed liquor of the host bacterium of Stereum hirsutum to obtain a fermentation liquor; and mixing the fermentation liquor with a ginkgo starch substrate and Saccharomyces cerevisiae, and fermenting to obtain the gingko and tremella mesenterica fruit wine. The alcoholic strength of the prepared gingko and tremella mesenterica fruit wine is over 3 percent, the ginkgo acid is less than 1ppm, and the hydrocyanic acid is less than 0.1 milligram/liter. The gingko and tremella mesenterica fruit wine prepared by the method has radioresistant health-care effect.

Description

technical field [0001] The invention belongs to the field of biotechnology and food, in particular, the invention relates to a method for preparing ginkgo golden fungus fruit wine by mixing and submerging yeast-like spores of golden fungus and host Bacillus chaetebrae using ginkgo fruit as a substrate. Substance decomposition ability, remove ginkgo toxic components ginkgoic acid and phenolic substances. Background technique [0002] Golden fungus is also known as golden fungus, golden fungus, yellow fungus, golden yellow fungus, golden fungus, etc., Latin scientific name Tremella aurantialba The medicinal use of golden ear was first recorded in Tao Hongjing's "Bielu of Famous Doctors", and the twenty-eighth volume of the dish of "Compendium of Materia Medica" in the Ming Dynasty described its shape, medicinal parts, and sexual and flavor functions. Golden ear is sweet and flat in nature and taste, nourishes yin and moistens the lungs, relieves cough and reduces phlegm, and...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865C12R1/645
Inventor 刘春卉俞建国马维新
Owner 江苏同源堂生物工程有限公司
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