Ganoderma amboinense bacterial liquid fermentation culture method

A technology of fermenting and cultivating Ganoderma lucidum, which is applied in the field of microorganisms, can solve problems such as long cycle time, low production efficiency, and large environmental impact, and achieve the effect of increasing production

Active Publication Date: 2016-05-18
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional artificial cultivation of Ganoderma lucidum has a long c

Method used

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  • Ganoderma amboinense bacterial liquid fermentation culture method
  • Ganoderma amboinense bacterial liquid fermentation culture method
  • Ganoderma amboinense bacterial liquid fermentation culture method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1 A kind of method for staghorn ganoderma liquid culture, concrete steps are as follows:

[0031] (1) Mother species expansion

[0032] Under aseptic conditions, cut out a small piece of the mother bell of staghorn ganoderma lucidum, transfer it to the slant medium, stopper it, put it in a constant temperature incubator, and cultivate it at 27°C for 7 days;

[0033] Slant medium: wash and peel the potatoes, weigh 200g, cut into small pieces, add 30g of wheat bran, add 1000mL of water to boil, keep for 30min, filter, add 20g of agar to the filtrate, heat it to melt it all, add 30g of glucose , Potassium dihydrogen phosphate 2g, magnesium sulfate 1g, pH is 7.0, put into test tubes separately, put into autoclave sterilization, the temperature is 121 ℃, the time is 30min, make the test tube slope (18mm * 180mm) standby;

[0034] (2) Preparation of seed solution

[0035] Take 1cm on the slant medium 2 The mycelium was inoculated in the seed liquid medium, and p...

Embodiment 2

[0040] Example 2 Evaluation of the ability of Ganoderma lucidum to produce Ganoderma lucidum polysaccharides and triterpenoids

[0041] Antler Ganoderma lucidum strain NCPSLZ1 is selected as the antler ganoderma, and the preservation number of the strain NCPSLZ1 is CCTCCNo.M2015796; the preservation unit is the China Center for Type Culture Collection; the preservation date is December 29, 2015; and the preservation address is Wuhan University, Wuhan, China.

[0042] The liquid fermentation medium that uses during assessment, the formula (by mass percentage) of medium is 15% potato juice, 3% wheat bran, 3% glucose, 0.2% potassium dihydrogen phosphate, 0.1% magnesium sulfate, and pH is 7.0 . The inoculum size was 5% (V / V), 500mL shake flask (filling liquid 250mL), 150r / min, 27±2°C constant temperature culture for 70h to obtain the fermentation broth for evaluation, and further obtain freeze-dried mycelium powder.

[0043]The determination of the mycelia biomass of bacterial st...

Embodiment 3

[0047] Embodiment 3 liquid fermentation condition optimization

[0048] 3.1 Mother species expansion

[0049] Wash and peel the potatoes, weigh 200g, cut into small pieces, boil with 30g of wheat bran, add 1000mL of water, keep for 30min, filter, add 20g of agar to the filtrate, heat it to make it all melt, add 30g of glucose, dihydrogen phosphate Potassium 2g, magnesium sulfate 1g, pH 7.0, divided into test tubes, placed in an autoclave for sterilization (temperature 121°C, time 30min), and made into a test tube slope (18mm×180mm) for later use.

[0050] Under sterile conditions, cut out the mother species of the small piece of strain NCPSLZ1, transfer it to the slant medium, plug it, put it in a constant temperature incubator, and cultivate it at 27°C. After the mycelium grows all over the slant, place the expanded mother species Store in a 4°C refrigerator until use.

[0051] 3.2 Preparation of seed solution

[0052] 15% potato juice, 3% wheat bran, 3% glucose, 0.2% pota...

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Abstract

The invention relates to a Ganoderma amboinense bacterial liquid fermentation culture method. The method comprises the following steps: (1) mother strain amplification: taking a pat of Ganoderma amboinense as a mother strain under aseptic conditions, transferring the mother strain into a slant culture medium, adding a plug, putting into a constant-temperature incubator, and culturing at 25-29 DEG C for 7 days; (2) preparation of seed liquid: taking the mycelia from the slant culture medium, inoculating the mycelia into a seed solution culture medium, putting the culture medium in a shaking table, and culturing at 25-29 DEG C at the rotating speed of 140-160 r/min for 7 days; and (3) fermentation in fermentation tank: inoculating the seed solution into the fermentation tank according to the inoculum size of 10%, and carrying out constant-temperature culture at 25-29 DEG C for 80 hours, wherein the stirring rate in 36 hours is 90-110 r/min, the stirring rate from 36 hours to 70 hours is 110-130 r/min, and the stirring rate from 70 hours to 80 hours is 90-110 r/min. After the fermentation, the Ganoderma amboinense fermentation liquid contains higher contents of Ganoderma lucidum polysaccharides and Ganoderma lucidum triterpenoids.

Description

technical field [0001] The invention provides a method for fermenting and cultivating staghorn ganoderma bacteria liquid, which belongs to the field of microorganisms. Background technique [0002] Ganoderma lucidum, also known as Wannian Mushroom or Ganoderma lucidum, belongs to Basidiomycetes, Polyporacea, Polyporaceae, and Ganoderma genus. Among them, Ganoderma amboinense will form a shape similar to antlers during growth, and it is a rare species in Ganoderma lucidum. Modern medical research has found that staghorn ganoderma has the effects of enhancing immunity, promoting metabolism, anti-tumor, and delaying aging. The key active ingredients are ganoderma polysaccharides and ganoderma triterpenes. [0003] Traditional artificial cultivation of Ganoderma lucidum has a long cycle, low production efficiency, and is greatly affected by the environment. However, through the liquid fermentation technology of Ganoderma lucidum, not only can a large amount of mycelium be culti...

Claims

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Application Information

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IPC IPC(8): C12N1/14C12P19/04C12P33/00A61K36/074A61P35/00C12R1/645
CPCA61K36/074A61K2236/19C12N1/14C12P19/04C12P33/00
Inventor 陈蕾蕾赵双枝徐慧周庆新辛雪王易芬王未名刘孝永
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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