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Fomes japonica liquid fermentation culture medium and preparation method thereof

A technology of liquid fermentation and culture medium, applied in the direction of microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve problems such as environmental pollution, resource waste, and easy corruption, and achieve low cost, high conversion efficiency, and growth speed fast effect

Inactive Publication Date: 2016-11-23
山东省科创食用菌产业技术研究院
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] my country is a big jujube-producing country. In recent years, people have carried out in-depth research on jujube and developed many jujube products, such as jujube wine and jujube juice. However, with the development of jujube industrial production, it has inevitably brought many Industrial production waste, such as jujube dregs, generally contains certain nutrients and is easily corrupted, which will cause serious pollution to the environment. In the past, jujube dregs were generally used as animal feed or fertilizer, resulting in a waste of resources. Timely treatment will also cause environmental pollution

Method used

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  • Fomes japonica liquid fermentation culture medium and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Zizhi liquid fermentation medium, pH 6.0; each liter of the medium contains: 180 grams of potatoes, 1.4 g of corn flour, 20 g of glucose, KH 2 PO 4 1.5g, MgSO 4 ·7H 2 O 0.7g, jujube dregs extract 60mL, the balance being distilled water;

[0023] Wherein the preparation method of jujube dregs extract is:

[0024] (1) After drying jujube dregs in an oven at 60-65°C to constant weight, weigh 10g and put them in the reaction kettle;

[0025] (2) Add 500 mL of compound enzyme solution with a concentration of 0.8 mg / L and a pH of 5.5 into the reaction kettle, mix well and react at 55°C for 3 hours; wherein the compound enzyme consists of 0.38 mg cellulase and 0.008 mg serraptase Compounded with peptidase and 0.012mg papain;

[0026] (3) Use 1.0wt% sulfuric acid solution to adjust the pH of the solution in step (2) to 2.0 in the reactor, heat the reactor to 95°C, and react for 80 minutes. After the reaction, filter to obtain the filtrate, add distilled water to 500mL, and...

Embodiment 2

[0030] Zizhi liquid fermentation medium, pH 6.5; each liter of the medium contains: 200 grams of potatoes, 1.2 g of corn flour, 18 g of glucose, KH 2 PO 4 1.2g, MgSO 4 ·7H 2 O 0.8g, jujube dregs extract 45mL, the balance being distilled water;

[0031] Wherein the preparation method of jujube dregs extract is:

[0032] (1) After drying jujube dregs in an oven at 60-65°C to constant weight, weigh 15g and put it in the reaction kettle;

[0033] (2) Add 500mL compound enzyme solution with a concentration of 1.0mg / L and a pH of 5.5 into the reaction kettle, mix well and react at 60°C for 3 hours; the compound enzyme consists of 0.05mg pectinase, 0.425mg cellulose enzyme, 0.005mg serrapeptase and 0.02mg papain;

[0034] (3) Use 6.0wt% sulfuric acid solution to adjust the pH of the solution in step (2) to 4.0 in the reactor, heat the reactor to 100°C, and react for 60 minutes. After the reaction, filter to obtain the filtrate, add distilled water to 500mL, and obtain jujube sl...

Embodiment 3

[0038]Zizhi liquid fermentation medium, pH 6.2; each liter of the medium contains: 190 grams of potatoes, 1.3 g of corn flour, 20 g of glucose, KH 2 PO 4 1.4g, MgSO 4 ·7H 2 O 0.7g, jujube dregs extract 50mL, the remainder being distilled water;

[0039] Wherein the preparation method of jujube dregs extract is:

[0040] (1) After drying jujube dregs in an oven at 60-65°C to constant weight, weigh 12g and put it in the reaction kettle;

[0041] (2) Add 500mL compound enzyme solution with a concentration of 1.0mg / L and a pH of 5.5 in the reaction kettle, mix well and react at 60°C for 2-3 hours; wherein the compound enzyme consists of 0.04mg pectinase, 0.45mg Compounded with cellulase, 0.005mg serrapeptase and 0.005mg papain;

[0042] (3) Use 4.0wt% sulfuric acid solution to adjust the pH of the solution in step (2) to 3.0 in the reactor, heat the reactor to 98°C, and react for 70 minutes. After the reaction, filter to obtain the filtrate, add distilled water to 500mL, and ...

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Abstract

The invention belongs to the technical field of edible mushroom fermentation, and particularly relates to a fomes japonica liquid fermentation culture medium and a preparation method thereof. The pH of the culture medium ranges from 6.0 to 6.5, and the culture medium is prepared from potatoes, corn flour, glucose, KH2PO4, MgSO4.7H2O, a jujube fruit residue extracting solution and distilled water. A preparation method of the jujube fruit residue extracting solution comprises the steps that after jujube fruit residues are dried to constant weight, a complex phosphoesterasum solution is added; after reacting, the pH of the solution is regulated with a sulfuric acid solution after reacting, filtering is carried out after heating reacting, and the jujube fruit residue extracting solution is obtained; the corn flour and the diced potatoes are added into the distilled water, boiling and filtering are carried out, the corn flour, glucose, KH2PO4, MgSO4.7H2O and the jujube fruit residue extracting solution are added to be stirred to be uniform, sterilization is carried out, and the fomes japonica liquid fermentation culture medium is obtained. The culture medium is adopted in grifola frondosa liquid fermentation, the advantages of being high in conversion rate, short in culture period, not prone to be infected with infectious microbes and the like are achieved, and the yield of grifola frondosa mycelium pellets is increased.

Description

technical field [0001] The invention belongs to the technical field of edible fungus fermentation and cultivation, and specifically refers to a purple lucidum liquid fermentation medium and a preparation method thereof. technical background [0002] Zizhi, also known as "Chinese Ganoderma lucidum", is sweet in taste and mild in nature. It mainly contains ergosterol, organic acids, glucosamine, polysaccharides, resins, mannitol, polysaccharide alcohols, fatty acids, alkaloids, lactones, coumarin, water-soluble proteins and various enzymes. Zizhi has a wide range of applications, and it can be taken regardless of the weakness of the heart, lungs, liver, spleen, and kidneys. The diseases treated by Zizhi involve respiratory, circulatory, digestive, nervous, endocrine and immune systems; covering internal, external, gynecological, pediatric, and facial diseases. The root cause is that Zizhi strengthens the body and strengthens immune function. Great role in improving the body'...

Claims

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Application Information

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IPC IPC(8): C12N1/14C12R1/645
CPCC12N1/14
Inventor 李晓博高霞刘孝利李召义
Owner 山东省科创食用菌产业技术研究院
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