Novel control method for deep liquid fermentation of agaricus brunnescens peck polysaccharide
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of deep liquid fermentation and mushroom polysaccharides, applied in fermentation and other fields, can solve the problems that restrict the production efficiency of brown mushroom polysaccharides, and achieve the effect of dissolved oxygen and nutrient transfer
Active Publication Date: 2017-03-15
嘉保生物科技(保山)有限公司
View PDF3 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0005] Since the cultivation cycle of brown mushrooms takes about 6 months, the production efficiency of brown mushroom polysaccharides is greatly restricted.
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0020] A novel method for controlling brown mushroom polysaccharide submerged liquid fermentation, comprising the following steps:
[0021] 1) Strain activation: transfer the brown mushroom strain (ACCC51579, China Agricultural Microorganism Strain Collection and Management Center) into the solid medium slope of the test tube, and put it into a constant temperature incubator at 25°C to cultivate until the tube is full.
[0022] Slope medium (g / L): glucose 20, peptone 2, potassium dihydrogen phosphate 1, magnesium sulfate heptahydrate 1.5, vegetable garden soil 600, wheat grain 100, agar 25, after preparation, sterilize at 121°C for 20 minutes.
[0023] 2) Preparation of seed liquid: take 3 pieces of 0.5cm 2 The fresh slant strains were inoculated into the seed medium (100mL / 500mL Erlenmeyer flask), cultured on a shaker at 25°C and 150r / min for 5 days, and sterilized at 121°C for 20min after preparation.
[0028] A novel method for controlling brown mushroom polysaccharide submerged liquid fermentation, comprising the following steps:
[0029] 1) Strain activation: transfer the brown mushroom strain (ACCC51579, China Agricultural Microorganism Strain Collection and Management Center) into the solid medium slope of the test tube, and put it into a constant temperature incubator at 25°C to cultivate until the tube is full. Slope medium (g / L): glucose 20, peptone 2, potassium dihydrogen phosphate 1, magnesium sulfate heptahydrate 1.5, vegetable garden soil 600, wheat grain 100, agar 25.
[0030] 2) Preparation of seed liquid: take 3 pieces of 0.5cm 2 The fresh slant strains were inoculated into the seed medium (100mL / 500mL Erlenmeyer flask), cultured on a shaker at 25°C and 150r / min for 5 days.
[0032] 3) The control method of high-efficiency brow...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a novel control method for deep liquid fermentation of agaricus brunnescens peck polysaccharide, and belongs to the field of food. The novel control method comprises the following steps: activation of bacteria, preparation of a seed solution and control on deep liquid fermentation of the agaricus brunnescens peck polysaccharide. According to the novel control method, during a fermentation process, the pH (Potential of Hydrogen) of the fermentation process is set to be 6.0 invariably by automatically controlling the feeding of 2mol/L sodium hydroxide; in the first stage, the dissolved oxygen is controlled to be 50 percent from 0 to 48 hours (from 0 to 24 hours, the stirring speed is controlled to be 100 r/minute, and the dissolved oxygen is regulated by combining automatic control on ventilatory capacity; from 24 to 48 hours, the stirring is stopped, and dissolved oxygen control is realized by controlling the ventilatory capacity), and in the second stage, the dissolved oxygen is controlled to be 30 percent after 48 hours (the stirring is stopped, and the dissolved oxygen control is realized by controlling the ventilatory capacity), so that not only is the demand on dissolved oxygen and nutrition transmission met, but also the damage to the hypha is reduced, the growth of the hypha is facilitated, and the accumulation of products is increased.
Description
technical field [0001] The invention relates to a fermentation control strategy for improving brown mushroom polysaccharides. Background technique [0002] The study of edible fungus polysaccharides as a drug began in the 1950s. After the 1960s, due to its prominent immunosuppressive effect, the study of edible fungal polysaccharides received special attention. At present, hundreds of fungal polysaccharides have been extracted from the fruiting body, mycelium and fermentation broth of edible fungi. Pharmacological experiments have proved that they have various active functions: immune regulation, anti-atherosclerosis, anti-inflammatory, analgesic, anti-tumor, Prevention, chemotherapy and radiation protection, sleep promotion, antibacterial, antiviral drugs (including anti-HIV), hypolipidemic, hypoglycemic, anti-fibrosis, hepatoprotective, anti-diabetic, anti-androgen, anti-angiogenic, anti-herpetic, anti- Oxidation and scavenging, anti-aging, estrogenic activity, anti-ulcer...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more