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Method for naturally culturing Ganoderma lucidum liquid fermentation and fully utilizing fermentation product

A liquid fermentation and fermentation product technology, applied in the field of biotechnology and food engineering applications, can solve the problems of high recycling costs, waste of resources, low content of active ingredients in fermentation liquid, etc., achieve no environmental pollution, low cost, and improve the economics of production enterprises benefit effect

Inactive Publication Date: 2019-01-18
NINGDE NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Ganoderma lucidum liquid fermentation usually uses glucose, sucrose, magnesium sulfate, potassium dihydrogen phosphate, peptone and yeast powder as the main ingredients to prepare the fermentation medium. After the fermentation is completed, mainly collect the ganoderma lucidum mycelium to extract polysaccharides or triterpenes, the functional components of ganoderma lucidum. , or the mycelium is directly processed into bacterial powder as a nutritional and health product; the fermentation liquid has a low content of active ingredients, and its recovery cost is high. In addition, because the fermentation medium contains a large amount of inedible ingredients, the fermentation liquid cannot be directly used for food and the development of health care products, therefore, the fermentation liquid after mycelium separation is mostly discharged directly as waste, which not only causes waste of resources, but also pollutes the environment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1. Activation of strains: Transfer the preserved ganoderma lucidum slant strains to Potato Dextrose Agar (PDA) slant and culture at 25°C for 7 days.

[0027] 2. Preparation of liquid strains: Inoculate the activated strains into 80 mL Potato Dextrose Broth (PDB) (packed in a 250 mL Erlenmeyer flask); culture at 28°C and 160 rev / min for 4 days, and it is a first-class strain; Ultrasonic crush the primary species, draw 20 mL and inoculate it into 400 mL PDB medium (packed in a 1000 mL Erlenmeyer flask); culture at 28°C and 120 rev / min for 3 days, a large number of dense small mycelial balls are formed, and used as the secondary species for fermentation inoculation;

[0028] 3. Preparation of natural fermentation medium (per liter): Peel the tomatoes and cut them into fine pieces; weigh 200 g of tomatoes and 150 g of bran, put them in 1000 mL of pure water, boil for 30 min, filter and discard the residue, and use Add purified water to 1000 mL, add 40 g sucrose, the form...

Embodiment 2

[0041] 1. The activation of Ganoderma lucidum strain is the same as in Example 1;

[0042] 2. The preparation of the first-level species and the second-level species is the same as in Example 1;

[0043] 3. Preparation of natural fermentation medium; per liter: Peel carrots and cut them into fine pieces; weigh 200 g carrots and 150 grams of bran in 1000 mL of pure water, boil for 30 min, filter and discard the residue, and wash with pure water Supplement to 1000 mL, add 40 g sucrose, the formula is: 200 g / L carrot, 150 g / L bran, 40 g / L sucrose;

[0044] 4. Sterilize 10 L of seed tanks at 121°C for 30 minutes, add 6.65 L of fermentation medium, and sterilize at 121°C for 30 minutes

[0045] After cooling, insert 350 mL of secondary seed, culture at 28°C and 160 rpm for 4 days, and use for inoculation and fermentation;

[0046] 5. Add 47.5 L of fermentation medium into the sterilized 100 L fermenter, and sterilize at 121°C for 30 minutes;

[0047]6. When the fermentation ...

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Abstract

The invention provides a method for naturally culturing Ganoderma lucidum liquid fermentation and fully utilizing a fermentation product. According to the method, a liquid culture medium of Ganodermalucidum was prepared with tomato (or carrot) and bran water extract as growth factor, trace element, organic nitrogen source and sucrose as carbon source. That fermentation conditions were 150 rpm rotation speed, 28 DEG C temperature and 5 d fermentation time. At that end of fermentation, mycelium and fermentation broth are collect, and the mycelium is used for co-extraction of ganoderma lucidum polysaccharide and triterpene to prepare extract containing high-content polysaccharide and triterpene, and the fermentation broth with mycelium removed is used for processing ganoderma lucidum fermented health beverage. The invention can effectively improve the fermentation benefit of Ganoderma lucidum, has no waste generation, does not cause environmental pollution, and has great popularization and application prospect.

Description

technical field [0001] The invention belongs to the application fields of biotechnology and food engineering, and relates to a method for natural cultivation of ganoderma lucidum liquid fermentation and full utilization of fermentation products. Background technique [0002] Ganoderma lucidum, also known as Xiancao, Ruicao, Ganoderma lucidum, and Ageless Grass, belongs to Basidiomycetes, Agaricaceae, Polyporaceae, and Ganoderma lucidum. It is a treasure in the treasure house of traditional Chinese medicine in my country and is very popular among people. Ganoderma lucidum has a medicinal history of more than 2,000 years in my country, South Korea, Japan and other Asian countries. At present, Ganoderma lucidum is mainly used for the prevention and treatment of diseases such as hepatitis, diabetes, hypertension, hyperlipidemia and gastric cancer. In addition to its high medicinal value, Ganoderma lucidum is currently a tonic that people eat daily, which has the effects of prev...

Claims

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Application Information

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IPC IPC(8): C12P19/04C12P1/02A23L2/38A23L2/52A23L2/68A23L2/72A23L33/00C12R1/645
CPCA23L2/382A23L2/52A23L2/68A23L2/72A23L33/00C12P1/02C12P19/04C12R2001/645C12N1/145
Inventor 刘盛荣张维瑞匡云波阮俊峰郑世仲
Owner NINGDE NORMAL UNIV
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