Method for increasing adenosine content in paecilomyces hepiali fermentation mycelium

A technology for Paecilomyces batmoth and Paecilomyces batmoth is applied in the field of increasing the content of adenosine in the fermentation mycelium of Paecilomyces batmoth, so as to achieve the effects of increasing yield and increasing the content of adenosine

Active Publication Date: 2021-02-05
JIANGSU SHENHUA PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the metabolism of bacterial nucleosides, inosinic acid was found to be an important precursor of adenosine, which may have a certain influence on the metabolism of adenosine; in the process of adenosine metabolism in fungi, is inosinic acid also Whether the precursor substance can have a certain impact on the promotion of adenosine has not yet been reported

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  • Method for increasing adenosine content in paecilomyces hepiali fermentation mycelium
  • Method for increasing adenosine content in paecilomyces hepiali fermentation mycelium

Examples

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Embodiment 1

[0026] A method for increasing the adenosine content in the fermented mycelium of Paecilomyces hematoptera comprises the following steps:

[0027] (1) Strain activation: Inoculate the Paecilomyces hematilis strain on the slant medium, and cultivate it at 18°C-26°C for 72 hours to prepare activated slant seeds;

[0028] The Paecilomyces hepiali strain has been preserved in the Ordinary Microbiology Center of the Chinese Academy of Sciences, Institute of Microbiology, Chinese Academy of Sciences, and China Microbiological Culture Collection Management Committee, in October 2020. , whose deposit number is CGMCC No.20758;

[0029] (2) Preparation of seed liquid; inoculate the slant seeds activated in step (1) in the seed culture medium, cultivate 70 hours at 26° C. at a shaking table speed of 150 rpm / min to the logarithmic growth phase, and obtain Paecilomyces spp. fermented seed liquor;

[0030] (3) Fermentation tank fermentation: according to the fermentation medium volume, 10...

Embodiment 2

[0034] A method for increasing the adenosine content in the fermented mycelium of Paecilomyces hematoptera comprises the following steps:

[0035] (1) Strain activation: Inoculate the Paecilomyces hematilis strain on the slant medium, and cultivate it at 18°C-26°C for 72 hours to prepare activated slant seeds;

[0036] The Paecilomyces hepiali strain has been preserved in the Ordinary Microbiology Center of the Chinese Academy of Sciences, Institute of Microbiology, Chinese Academy of Sciences, and China Microbiological Culture Collection Management Committee, in October 2020. , whose deposit number is CGMCC No.20758;

[0037] (2) Preparation of seed liquid; inoculate the slant seeds activated in step (1) in the seed culture medium, cultivate 70 hours at 26° C. at a shaking table speed of 150 rpm / min to the logarithmic growth phase, and obtain Paecilomyces spp. fermented seed liquor;

[0038] (3) Fermentation tank fermentation: according to the fermentation medium volume, 10% ...

Embodiment 3

[0042] A method for increasing the adenosine content in the fermented mycelium of Paecilomyces hematoptera comprises the following steps:

[0043] (1) Strain activation: Inoculate the Paecilomyces hematilis strain on the slant medium, and cultivate it at 18°C-26°C for 72 hours to prepare activated slant seeds;

[0044] The Paecilomyces bat moth strain has been deposited in October 2020 at the General Microbiology Center of the Chinese Academy of Sciences, Institute of Microbiology, Chinese Academy of Sciences, and China Microbiological Culture Collection Management Committee, No. 3, No. 1, Beichen West Road, Chaoyang District, Beijing. It is CGMCC No.20758;

[0045] (2) Preparation of seed liquid; inoculate the slant seeds activated in step (1) in the seed culture medium, cultivate 70 hours at 26° C. at a shaking table speed of 150 rpm / min to the logarithmic growth phase, and obtain Paecilomyces spp. fermented seed liquor;

[0046] (3) Fermentation tank fermentation: accordi...

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Abstract

The invention discloses a method for increasing adenosine content in a paecilomyces hepiali fermentation mycelium. The method comprises the steps of strain activation, seed liquid preparation, fermentation with a fermentation tank and extraction, and a fermentation medium adopted in the fermentation step comprises 20-25 g/L of soybean cake powder, 10-15 g/L of glucose, 10-15 g/L of sucrose, 0.3-0.5 g/L of potassium dihydrogen phosphate, 0.2-0.4 g/L of MgSO4. 7H2O, 0.25 g/L of anhydrous calcium chloride, 0.4 g/L of soybean oil, 0.02-0.1 g/L of inosine monophosphate (IMP) and the balance of water. The IMP is added into the fermentation medium, so that the adenosine content in the paecilomyces hepiali mycelium powder can be increased, and the yield of the paecilomyces hepiali mycelium powdercan also be increased.

Description

technical field [0001] The invention belongs to the technical field of microorganisms of food health products, and relates to a method for increasing the adenosine content in the fermented mycelia of Paecilomyces hematoptera. Background technique [0002] Cordyceps sinensis is a complex of various parasitic fungi growing on insect bodies; it is mainly distributed in Tibet in my country, and also in Yunnan, Sichuan, Gansu, and Xinjiang; it is a precious edible and medicinal fungus. Its body not only contains rich nutrients, but also contains functional ingredients that can prevent and treat various diseases of the human body; such as nucleosides, sterols, cordycepin, etc. However, due to the influence of growing conditions, etc., the output of Cordyceps sinensis is extremely low, and the supply exceeds demand in the market. [0003] Adenosine is the main functional component of Cordyceps sinensis. As an endogenous nucleoside, it is widely distributed in the human body and ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12N1/38C12R1/79
CPCC12N1/14C12N1/38
Inventor 范祎立王鹏袁峰纪乐军朱增亮
Owner JIANGSU SHENHUA PHARMA
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