Method for improving vitality of liquid strain

A technology of liquid strains and vitality, applied in the agricultural field, can solve the problems of unfavorable mass production of edible fungi, slow germination of bacterial sticks, and inability to inoculate immediately, so as to be easily absorbed by mycelia, promote the growth of strains, and reduce the crystallization area Effect

Active Publication Date: 2018-04-20
SHIJIAZHUANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, liquid strains often cannot be inoculated immediately after fermentation, and need to be preserved for a period of time, and the vitality of the strains tends to decline during the preservation process, resulting in slow germination of the inoculated bacteria sticks, which is not conducive to the mass production of edible fungi.

Method used

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  • Method for improving vitality of liquid strain
  • Method for improving vitality of liquid strain
  • Method for improving vitality of liquid strain

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1) Preparation of culture medium

[0025] Weigh 0.5-3kg of selenium-enriched corn flour, 0.6kg of soybean cake flour, 0.7kg of glucose, 0.06kg of yeast powder, 0.1kg of potassium dihydrogen phosphate, 0.1 kg of magnesium sulfate, and make up to 100kg of water; the selenium of the selenium-enriched corn flour The content is 1mg / kg;; first wet the weighed selenium-enriched corn flour with water twice the mass of selenium-enriched corn flour and stir evenly (water temperature does not exceed 35°C), and then 10 times the mass of selenium-enriched corn Quickly pour the boiled water of the powder into the moistened selenium-enriched corn flour, so that the temperature rises instantaneously to gelatinize the starch in the selenium-enriched corn flour; first take 80kg of water, and then add the weighed magnesium sulfate and dihydrogen phosphate in turn Potassium, yeast powder, selenium-enriched corn flour after gelatinization, soybean cake flour, each material must be stirred e...

Embodiment 2

[0042] 1) Preparation of culture medium

[0043] Weigh 0.5-3kg of selenium-enriched corn flour, 1kg of soybean cake flour, 0.5kg of glucose, 0.05kg of yeast powder, 0.1kg of potassium dihydrogen phosphate, 0.1 kg of magnesium sulfate, and make up to 100kg with water; the selenium content of the selenium-enriched corn flour Wet the weighed selenium-enriched corn flour with water twice the mass of selenium-enriched corn flour and stir evenly (water temperature does not exceed 35°C), and then add 10 times the mass of selenium-enriched corn flour Quickly pour boiling water into the moistened selenium-enriched corn flour to gelatinize the starch in the selenium-enriched cornmeal; first take 80kg of water, then add the weighed magnesium sulfate, potassium dihydrogen phosphate, yeast powder, and gelatinize Selenium-enriched corn flour and soybean cake flour, after each material is added, stir evenly before adding the next ingredient; then add water to make up to 100kg; the mixed solu...

Embodiment 3

[0060] 1) Preparation of culture medium

[0061] Weigh 0.5-3kg of selenium-enriched corn flour, 0.5kg of soybean cake flour, 1kg of glucose, 0.1kg of yeast powder, 0.1kg of potassium dihydrogen phosphate, 0.1 kg of magnesium sulfate, and make up to 100kg with water; the selenium content of the selenium-enriched corn flour Wet the weighed selenium-enriched corn flour with water twice the mass of selenium-enriched corn flour and stir evenly (the water temperature should not exceed 35°C), and then add 10 times the mass of selenium-enriched corn flour Quickly pour boiling water into the moistened selenium-enriched corn flour to gelatinize the starch in the selenium-enriched corn flour; first take 80kg of water, then add the weighed magnesium sulfate, potassium dihydrogen phosphate, yeast powder, gelatinization After the selenium-enriched corn flour and soybean cake powder are added, each material will be stirred evenly before adding the next ingredient; then add water to make up t...

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Abstract

The invention discloses a method for improving the vitality of a liquid strain, wherein the method includes the following steps: 1) preparation of a culture medium: the culture medium includes the following raw materials in parts by weight: 0.005-0.03 part of selenium-enriched corn flour, 0.005-0.01 part of soybean cake meal, 0.005-0.01 part of glucose, 0.0005-0.001 part of a yeast powder, 0.001 part of potassium dihydrogen phosphate, 0.001 part of magnesium sulfate, and water added to make the total amount be 1 part; and the selenium content of the selenium-enriched corn flour is 100-1000 [mu]g/kg; 2) culture medium sterilization; and 3) fermentation culture. The vitality of the liquid strain is improved mainly by adding the selenium-enriched corn flour, and the retention time of the liquid strain is prolonged.

Description

technical field [0001] The invention relates to the field of agricultural technology, in particular to a method for improving the vigor of liquid strains. Background technique [0002] In 2016, the domestic output of edible fungi was nearly 34 million tons, accounting for 70% of the world's total output of edible fungi, with an output value of nearly 300 billion yuan. The output value accounts for 5.89% of the output value of the agricultural planting industry, becoming the fourth largest planting industry after vegetables, grains and fruits. There are more than 20 types of edible fungi, including shiitake mushrooms, oyster mushrooms, fungus, bisporus mushrooms, enoki mushrooms, straw mushrooms, etc. In recent years, the cultivation of a series of rare species such as Bailing mushrooms, tea tree mushrooms, shimeji mushrooms and morels is also on the rise , the products are favored by the market. However, there are problems such as backward technology, low degree of mechani...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/38C12N1/14C12R1/645
CPCC12N1/14C12N1/38
Inventor 姚清国
Owner SHIJIAZHUANG UNIVERSITY
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