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Liquid submerged fermentation production method of ganoderma lucidum mycelia

A technology of liquid submerged fermentation and ganoderma mycelium, applied in the direction of microorganism-based methods, biochemical equipment and methods, fermentation, etc., can solve the problems that hinder the application of ganoderma products, achieve the effect of increasing production and simple control process

Active Publication Date: 2015-11-25
SHANGHAI ACAD OF AGRI SCI
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  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the yield of Ganoderma lucidum mycelium and its key medicinal components has become a bottleneck hindering the application of Ganoderma lucidum products

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0042] Three-stage temperature control strategy for the fermentation of Ganoderma lucidum mycelium:

[0043] In the early stage of fermentation (0-61h), the temperature is controlled at 32°C, the stirring speed is 100r / min, and the aeration ratio is lvvm. After 61 hours of fermentation culture, mycelium growth basically reaches a stable stage; The control temperature is 30°C, the stirring speed is 100r / min, the aeration ratio is lvvm, and the fermentation culture 62-127h continues to maintain a high mycelium growth rate and the synthesis rate of Ganoderma lucidum triterpenes; in the late stage of fermentation (after 128h), the fermentation temperature is reduced to 29 ℃, the stirring speed is 100r / min, the ventilation ratio is lvvm, and the fermentation is completed for 150h.

[0044] The output of Ganoderma lucidum triterpenes was determined to be 5.512mg / 100mg dry mycelium.

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Abstract

The invention discloses a liquid submerged fermentation production method of ganoderma lucidum mycelia. The liquid submerged fermentation production method comprises the following steps: (1) in the fermentation prophase (0-61 h), controlling the temperature to be 32-33 DEG C, the stirring rotational speed to be 100 r / min and the compression-ventilation ratio to be l vvm; (2) in the fermentation metaphase (62-127 h), lowering the fermentation temperature to be 30-31 DEG C, and keeping the stirring rotational speed to be 100 r / min and the compression-ventilation ratio to be l vvm; (3) in the fermentation anaphase (after 128 h), keeping the temperature to be 26-29 DEG C, the stirring rotational speed to be 100 r / min and the compression-ventilation ratio to be l vvm, and fermenting for 140-150 h to finish the production. Ganoderma lucidum mycelia produced by the liquid submerged fermentation production method have the remarkably improved content of ganoderma triterpenes.

Description

technical field [0001] The invention relates to the field of edible fungus production, in particular to a method for producing ganoderma lucidum mycelium by liquid submerged fermentation. Background technique [0002] Ganoderma lucidum (Ganodermalucidum) is a Basidiomycetes, Polyporaceae, Ganoderma fungus, is the most famous higher medicinal fungi in my country. The key medicinal components of Ganoderma lucidum are polysaccharides and triterpenes of Ganoderma lucidum. Among them, Ganoderma lucidum triterpenes have anti-inflammatory, analgesic, sedative, detoxifying, liver-protecting, anti-HIV, anti-tumor, liver-protecting effects, inhibit histamine release, angiotensin-converting enzyme and other functions, and are an important material basis for Ganoderma lucidum to exert its medicinal effects. [0003] At present, the yield of Ganoderma lucidum mycelium and its key medicinal components has become a bottleneck hindering the application of Ganoderma lucidum products. Since...

Claims

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Application Information

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IPC IPC(8): C12N1/14C12P33/00C12R1/645
Inventor 冯杰张劲松冯娜贾薇杨焱刘方刘艳芳唐传红吴迪颜梦秋唐庆九周帅张忠庄海宁
Owner SHANGHAI ACAD OF AGRI SCI
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