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Method of producing functional food by using lucid ganoderma to transform Chinese yams

A technology of functional food, Ganoderma lucidum, applied in the field of bioengineering, to achieve the effect of overcoming inhibition, enhancing quantity, and improving efficacy

Inactive Publication Date: 2016-12-07
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are very few reports on the biotransformation of yams using medicinal edible fungi.

Method used

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  • Method of producing functional food by using lucid ganoderma to transform Chinese yams

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] like figure 1 As shown, a method for utilizing ganoderma to transform yam to produce functional food specifically includes the following steps:

[0050] (1) Test tube expansion culture: Cut the slant strain of Ganoderma sinense CGMCC 5.69 test tube into small pieces of 3×3 mm, inoculate a small piece into the slant medium of the test tube, and cultivate it at 20°C for 15 days to prepare the slant of the test tube Bacterial strains, the inclined surface of the test tube is stored at 4°C for later use;

[0051] (2) Liquid shake flask culture: Cut the slanted strains of the test tube prepared in step (1) into small pieces of 3×3 mm, pick 10 pieces and inoculate them into a 250mL Erlenmeyer flask filled with 150mL liquid shake flask culture medium In this method, the Erlenmeyer flask was cultured on a shaking table for 18 hours under the conditions of a rotating speed of 50 rpm and a temperature of 35°C to produce a liquid shake flask strain; the liquid shake flask cultur...

Embodiment 2

[0064] A method of utilizing ganoderma lucidum to transform yam to produce functional food specifically includes the following steps:

[0065](1) Expanded culture in test tube: Chizhi ( Ganoderma lucidum ) CICC 14045 test tube slant strains were cut into small pieces of 3×3mm, inoculated a small piece into the test tube slant culture medium, and cultured at 35°C for 4 days to obtain the test tube slant strains, which were stored at 4°C for later use;

[0066] (2) Liquid shake flask culture: Cut the slanted strains of the test tube prepared in step (1) into small pieces of 3×3 mm, pick 3 pieces and inoculate them into a 250mL Erlenmeyer flask filled with 20mL liquid shake flask culture medium Among them, the Erlenmeyer flask was cultured on a shaker for 86 hours at a speed of 200 rpm and a temperature of 20°C to produce a liquid shake flask strain; the liquid shake flask culture medium was sterilized at 100°C for 60 minutes. , and every liter of liquid shake flask culture med...

Embodiment 3

[0079] A method of utilizing ganoderma lucidum to transform yam to produce functional food specifically includes the following steps:

[0080] (1) Expanded culture in test tube: the tree tongue ( Ganoderma applanatum ) GIM5.282 test tube slant strains were cut into small pieces of 3×3 mm, inoculated a small piece into the test tube slant culture medium, and cultured at 28°C for 10 days to obtain the test tube slant strains, which were stored at 4°C for later use;

[0081] (2) Liquid shake flask culture: cut the slanted strains of the test tube prepared in step (1) into small pieces of 3×3 mm, pick 7 pieces and inoculate them into a 250mL Erlenmeyer flask filled with 80mL liquid shake flask culture medium Among them, the Erlenmeyer flask was cultured on a shaker for 57 hours at a speed of 120 rpm and a temperature of 28°C to produce a liquid shake flask strain; the liquid shake flask culture medium was sterilized at 120°C for 35 minutes. , and every liter of liquid shake flas...

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Abstract

The present invention discloses a method of producing functional food by using lucid ganoderma to transform Chinese yams and relates to the technical field of bioengineering. The preparation method comprises the following steps: tube expanding culture, liquid shake flask culture, seed tank expansion culture, solid fermentation culture, drying and crushing. The functional food has effects of regulating blood lipids, blood sugar and blood pressure, preventing radiation and suppressing tumors. The Chinese yams, rice, wheat, sorghum, etc. are used as solid base materials, the lucid ganoderma is used as a strain to conduct a solid fermentation to transfer the base materials into Chinese yam saponins, and at the same time, lucid ganoderma acids and lucid ganoderma polysaccharides are synthesized. The obtained products has a saponin content at a dry base material of 2-20 mg / g, a lucid ganoderma polysaccharide content at a dry base material of 10-100 mg / g, and a lucid ganoderma acid content at a dry base material of 1-20 mg / g. The method can be used to extract the active ingredients of saponins, lucid ganoderma polysaccharides and lucid ganoderma acids, and produces tablets or capsules lowering blood lipids, blood sugar, blood pressure, preventing radiation and suppressing tumors.

Description

technical field [0001] The invention relates to the technical field of bioengineering, in particular to a method for producing functional food by using Ganoderma lucidum to transform Chinese yam. Background technique [0002] Yam is a cultivated species that can form underground fleshy tubers in the genus Dioscorea of ​​the family Dioscorea. It is an annual or perennial twining vine. Yam is a kind of high-yield and high-efficiency economic crop with both medicine and food. It is dried and used as a nourishing and strengthening agent, and has auxiliary effects on weakness, chronic enteritis, and diabetes. Yam is rich in protein, amino acid, starch and other nutrients, as well as polysaccharides, saponins, vitamins, allantoin, dopamine, yam base, polyphenol oxidase and other bioactive components. "Compendium of Materia Medica" Chinese yam cures various deficiencies and injuries, treats five fatigues and seven injuries, relieves low back pain, relieves restlessness and heat, r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L7/104A23L31/00A23L33/00A23L33/10C12N1/14C12R1/645
CPCC12N1/14A23V2002/00A23V2200/326A23V2200/3262A23V2200/328A23V2200/30A23V2250/208A23V2300/14
Inventor 张志才毕杨梅延安黄海朱云鹤
Owner JIANGSU UNIV
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