A semi-continuous submerged fermentation process with high yield of black fungus polysaccharide
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A black fungus polysaccharide, submerged fermentation technology, applied in horticulture, agriculture, plant cultivation, etc., can solve the problems of fermentation and cultivation of rare edible fungi, and achieve the effects of increasing the production of black fungus polysaccharides, facilitating accumulation, and shortening the fermentation cycle
Active Publication Date: 2020-11-06
江西天元药业有限公司
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Problems solved by technology
Semi-continuous fermentation technology has been gradually applied in the field of industrial production, but it is rarely used in the fermentation and cultivation of edible fungi
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Embodiment 1
[0032] According to the semi-continuous submerged fermentation process of a kind of high-yield black fungus polysaccharide provided by the invention, carry out following test process:
[0033] S1 shake flask culture
[0034] The black fungus variety "Xinke 10" was selected as the test material, and the low-temperature preserved "Xinke 10" strain was transferred to the PDA slant medium and cultured at 24-28°C until the mycelia covered the slant; about 0.5 cm 2 The activated black fungus seed blocks of the same size were inoculated into a 1L large triangular flask containing 400mL seed liquid medium under aseptic conditions, and 5~6 bacterial seed blocks were placed in each bottle, and after standing for 24h, 25 Cultivate in a shaking table at ℃ for 3-4 days with a rotation speed of 150r / min to prepare the shake flask seed solution;
[0035] The seed liquid medium adopts the following formula: glucose 20g / L, soluble starch 10g / L, yeast extract 2.0g / L, peptone 2.0g / L, onion jui...
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Abstract
The invention belongs to the technical field of edible fungus fermentation, and particularly relates to a semi-continuous submerged fermentation process for high-yield black fungus polysaccharide. Theprocess includes the step S1 of shake flask culture; the step S2 of expanded culture; the step S3 of nitric oxide and ethylene synergistic induction treatment; the step S4 of semi-continuous fermentation culture. The semi-continuous submerged fermentation process is adopted for the first time to conduct fermentation culture on black fungus, and the whole fermentation process is optimized. Different strategies are adopted to improve the biomass of the black fungus and the yield of black fungus polysaccharide. At the same time, the process is reasonable in process and simple in operation, greatly improves the fermentation efficiency and the production intensity and has good commercial prospects.
Description
technical field [0001] The invention belongs to the technical field of edible fungus fermentation, and in particular relates to a semi-continuous submerged fermentation process with high yield of black fungus polysaccharide. Background technique [0002] Black Fungus( Auricularia auricula ) also known as black cabbage, mulberry ear, this fungus, tree chicken, wood moth, and wood antler, which belong to the fungus phylum, layer fungus, Auricularia, Agaricaceae, and Auricularia genus edible fungi. And got its name. The fruit body of black fungus is soft and colloidal, thin and elastic, translucent when wet, and shrinks into brittle and hard horny when dry, which is similar to leather. It tastes delicious and can be either vegetarian or meat. Agaricus bisporus, oyster mushroom, shiitake mushroom, fungus). Black fungus has extremely high nutritional value, rich in protein, fat, carbohydrates, calcium, phosphorus, iron and other elements, as well as carotene, vitamin B1, vitam...
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