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A method for fermenting Curculigo curculigo with edible and medicinal bacteria

A technology for medicinal fungus and Curcuma, applied in the field of Curcuma cultivating, can solve the problems of transforming Curcuma currant medicinal components, low activity, low content, etc., and achieve the effects of high health care and medicinal value

Inactive Publication Date: 2017-10-03
YIBIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the gradual deepening of the excavation of curculigo, the natural resources of curculigo are gradually scarce, and some unfavorable factors such as low content, low activity and low extraction rate of some components greatly limit its application.
At present, there is no report of using edible and medicinal bacteria to ferment Curculigo curculigo to transform the active ingredients of Curculigo curculigo.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1: Grind the dry curculigo root, pass through a 40-mesh sieve, take 200g curculigo powder, add 300g water, and sterilize with damp heat at 121°C for 30min to obtain the curculigo fermentation substrate; activate the Pleurotus ostreatus strain with PDA medium Finally, optimize the culture in the solid medium composed of Curculigo curculigo water extract and agar, and select the dominant colony to expand the culture; inoculate the expanded cultured Pleurotus ostreatus bacteria into the sterilized Curculigo curculigo fermentation substrate , cultured in the dark at 26°C, shake the bottle once a day, stop the fermentation after 15 days, dry the initial fermented product after fermentation at 40°C, and weigh it to obtain fermented curculigo curculigo and mycelium. The total polysaccharide content of fermented Curculigo curculigo was extracted by water extraction and alcohol precipitation method, and the total polysaccharide content measured by phenol-sulfuric acid met...

Embodiment 2

[0020] Embodiment 2: the dry curculigo root is pulverized, crosses 60 mesh sieves, gets 200g curculigo powder, adds 200g water, 121 ℃ of moist heat sterilization 30min, promptly obtains curculigo fermentation substrate; Pleurotus eryngii bacterial classification uses PDA medium After activation, optimize the culture in a solid medium composed of Curculigo eryngii water extract and agar, and select dominant colonies for expanded culture; inoculate the expanded cultured Pleurotus eryngii strains into sterilized Curculigo eryngii fermented In the medium, culture at 27°C in the dark, shake the flask once a day, stop the fermentation after 10 days, dry the initial fermented product after fermentation at 50°C, and weigh it to obtain fermented curculigo curculigo and mycelia. The total polysaccharide content of fermented Curculigo curculigo was extracted by water extraction and alcohol precipitation method, and the total polysaccharide content measured by phenol-sulfuric acid method w...

Embodiment 3

[0021] Example 3: Grind the dried curculigo root, pass through a 60-mesh sieve, take 200g curculigo powder, add 500g water, and sterilize with damp heat at 121°C for 30min to obtain the curculigo fermentation substrate; activate the Yunzhi strain with PDA medium Finally, optimize the culture in the solid medium composed of Curculigo curculigo water extract and agar, and select the dominant colonies to expand the culture; inoculate the expanded cultured Yunzhi bacteria into the sterilized Curculigo curculigo fermentation substrate aseptically. , cultured at 27°C in the dark, shake the bottle twice a day, stop the fermentation after 15 days, dry the initial fermented product after fermentation at 60°C, and weigh it to obtain the fermented curculigo curculigo and mycelium. The total polysaccharide content of fermented Curculigo curculigo was extracted by water extraction and alcohol precipitation method, and the total polysaccharide content measured by phenol-sulfuric acid method ...

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PUM

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Abstract

The invention discloses a method for fermenting rhizoma curculiginis through an edible and medicinal fungus. The method is characterized by comprising the following steps: grinding dried rhizoma curculiginis rootstalks, sieving through a 40-80-mesh sieve, adding a proper amount of water and implementing moist heat sterilization to obtain a rhizoma curculiginis fermentation substrate; activating the edible and medicinal fungus, implementing optimal culture in a solid medium containing a rhizoma curculiginis water extracting solution, selecting a dominant colony and implementing amplification culture to obtain a fermented strain; then inoculating the rhizoma curculiginis fermentation substrate with the fermented strain of the edible and medicinal fungus through aseptic technique, fermenting under certain conditions, and collecting fermented rhizoma curculiginis. By using the rhizoma curculiginis as a growth substrate of the edible and medicinal fungus only in a fermenting process, interference of other medium components with the medicine effect of the fermented rhizoma curculiginis is avoided. The fermented rhizoma curculiginis treated by using the edible and medicinal fungus not only contains medicine effect of the rhizoma curculiginis but also has the medicinal component converted from the edible and medicinal fungus and the medicinal component of mycelium; therefore, the fermented rhizoma curculiginis is higher in healthcare and medicinal value when compared with separated use of rhizoma curculiginis or edible and medicinal fungus mycelium or a simply combined use of the rhizoma curculiginis and the mycelium.

Description

technical field [0001] The invention relates to a method for cultivating curculigo, in particular to a method for fermenting curculigo with edible and medicinal fungi. Background technique [0002] The chemical composition of traditional Chinese medicine is the material basis for its efficacy, and changing the content or type of chemical composition of traditional Chinese medicine can change its efficacy. Microorganisms have a strong ability to decompose and transform substances, and can produce abundant secondary metabolites. my country has long begun to use microorganisms to ferment Chinese medicines, such as Liushenqu, Banxiaqu, Hongqu, and Agarwood, all of which are traditional fermented Chinese medicines. However, most traditional fermented Chinese medicines are fermented with mixed bacteria under natural conditions. The strains are not pure, and they are easily polluted by harmful microorganisms, and the product quality has certain fluctuations. Nowadays, the use of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K36/88A23L33/00
Inventor 杜永华魏琴张萍冯瑞章游玲雷霞周冬花
Owner YIBIN UNIV