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Method for Improving Intracellular Polysaccharide Production of Phellinus Phellinus Mycelium Fermentation Using Ultrasonic Technology

An intracellular polysaccharide and ultrasonic technology, applied in the field of food processing, to achieve the effect of simple process

Active Publication Date: 2017-03-01
JIANGSU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But up to now, no articles or patents have been reported on improving the production of intracellular polysaccharides in Phellinus mycelium by using ultrasonic treatment.

Method used

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  • Method for Improving Intracellular Polysaccharide Production of Phellinus Phellinus Mycelium Fermentation Using Ultrasonic Technology
  • Method for Improving Intracellular Polysaccharide Production of Phellinus Phellinus Mycelium Fermentation Using Ultrasonic Technology

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Experimental program
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Effect test

Embodiment 1

[0021] The conditions of ultrasonic treatment for fermentation culture were: the ultrasonic action time was 30min; the ultrasonic intermittent ratio was 20s / 5s; After the fermentation, the polysaccharide extraction method of Phellinus mycelium was the same as that of the control example. The polysaccharide content in the mycelia of Phellinus japonica is shown in Table 1.

Embodiment 2

[0023] The conditions of ultrasonic treatment for fermentation culture were: the ultrasonic action time was 90min; the ultrasonic intermittent ratio was 30s / 5s; After the fermentation, the polysaccharide extraction method of Phellinus mycelium was the same as that of the control example. The polysaccharide content in the mycelia of Phellinus japonica is shown in Table 1.

Embodiment 3

[0025] The conditions of ultrasonic treatment for fermentation culture were: the ultrasonic action time was 30min; the ultrasonic intermittent ratio was 30s / 5s; After the fermentation, the polysaccharide extraction method of Phellinus mycelium was the same as that of the control example. The polysaccharide content in the mycelia of Phellinus japonica is shown in Table 1.

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Abstract

The invention discloses a method for increasing the yield of intercellular polysaccharide in phellinus igniarius mycelium fermentation process by utilizing an ultrasonic technique and belongs to the technical field of food processing. According to the method, ultrasonic treatment is carried out in different stages (2-6 days) of mycelium fermentation; phellinus igniarius mycelium fermentation is assisted by ultrasonic water bath at the temperature of 26 DEG C; the frequency and power of the ultrasonic treatment are respectively set as 68kHz and 600W; the time of the ultrasonic treatment is 30-90 minutes; the ultrasonic intermittent ratio is 20s / 5s-30s / 5s. Proven by the measurement on the content of the mycelium intercellular polysaccharide, the yield of the intercellular polysaccharide in the phellinus igniarius mycelium fermentation process can be remarkably increased (2.51%-22.67%); the method is simple and efficient in process.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for increasing intracellular polysaccharides by using ultrasonic waves to assist Phellinus mycelium fermentation. Background technique [0002] Phellinus is one of the most important medicinal mushrooms in traditional Chinese medicine. Phellinus has been widely used in China, Japan, Korea and other countries for many years. Recently, the medicinal value of Phellinus fungus has attracted worldwide attention, and at the same time attracted a large number of scientific researchers to devote themselves to it. Polysaccharides are considered to be the main active ingredients in Phellinus, which show a broad spectrum of health effects and pharmacological activities, such as anti-tumor, immune regulation, anti-oxidation and other medicinal functions. Due to the limited resources of wild Phellinus fungi, the solid-state and liquid submerged fermentation of P...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/04C12R1/645
Inventor 马海乐张赫男戴俏武任晓峰李云亮
Owner JIANGSU UNIV
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