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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, applied in the biological field, can solve the problems of not representing golden ear medicinal varieties, difficult to obtain golden ear products, difficult to obtain golden ear resources, etc., and achieves improved medicinal value, suitable taste, and radiation resistance. effect of function

Active Publication Date: 2013-01-09
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 material. In order to ensure that the effective strains of golden ear can be obtained, the patent adopts directly using the tissue block of golden ear as seed to inoculate and cultivate, but the golden ear resource is extremely precious and difficult to obtain, which limits the enforcement of patents
Chinese patent 200410022377.3 reports a method for producing food and food additives by fermenting yeast-like spores of golden ear. This patent simply uses the yeast-like spores of golden ear as the strain, and removes the host Bacillus chamomile, which cannot represent a complete golden ear medicine. Use variety
The ginkgo golden ear health fruit wine made by deep-layer fermentation of ginkgo fruit made of golden fungus and Bacillus chaetoides has not yet seen the same or similar reports in the prior art

Method used

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Examples

Experimental program
Comparison scheme
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 ginkgo golden fungus fruit wine by fermenting ginkgo fruit as a substrate. The method is to separately cultivate the yeast-like spores of the golden ear and the host pili bacilli to obtain the seed liquid, and then add the yeast-like spore seed liquid of the golden ear It is mixed with the seed liquid of the host pili bacillus to obtain a fermentation liquid, and then the fermentation liquid is mixed with ginkgo starch substrate and Saccharomyces cerevisiae to ferment to obtain ginkgo golden ear fruit wine. The alcohol content of the prepared ginkgo golden ear fruit wine is greater than 3%, the ginkgo phenolic acid is less than 1ppm, and the hydrocyanic acid is less than 0.1 micrograms per liter. The ginkgo golden ear fruit wine obtained by the method has anti-radiation and health-care effects.

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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Patent Type & Authority Patents(China)
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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