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Solid-phase fermentation culture medium for edible fungus mycelia and preparation and fermentation methods of solid-phase fermentation culture medium

A technology of solid-phase fermentation and edible fungus, which is applied in the biological field, can solve the problems of gaps, speed up the growth of solid-phase fermentation mycelium, and slow solid-phase fermentation, so as to reduce raw material costs, facilitate industrial production, and expand solid-phase fermentation. Effect of Fermentation Yield

Pending Publication Date: 2021-12-10
合肥迈可罗生物工程有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there is still a big gap between the amount of mycelium obtained by liquid fermentation and solid-phase fermentation.
However, solid-phase fermentation is relatively slow. How to greatly speed up the growth of solid-phase fermentation mycelia is a technology that requires innovation.

Method used

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  • Solid-phase fermentation culture medium for edible fungus mycelia and preparation and fermentation methods of solid-phase fermentation culture medium
  • Solid-phase fermentation culture medium for edible fungus mycelia and preparation and fermentation methods of solid-phase fermentation culture medium
  • Solid-phase fermentation culture medium for edible fungus mycelia and preparation and fermentation methods of solid-phase fermentation culture medium

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] Embodiment 1: obtain the solid-phase fermentation medium of mycelia in large quantities rapidly

[0068] Using the fast-growing Acremonium acremonium as the test strain, four culture media were prepared, which were:

[0069] 1. The preferred solid-phase fermentation medium selected by the above-mentioned scheme 1 contains 55% corn flour, 5% wheat flour, 25% soybean meal, 5% peanut meal, 9.8% wheat bran, 0.05% magnesium sulfate, 0.05% zinc sulfate, Potassium dihydrogen phosphate 0.05%, sodium dihydrogen phosphate 0.05%; bacterial liquid inoculum 15%.

[0070] 2. The selected solid-phase fermentation medium of the above-mentioned scheme 2 contains 40 parts of corn flour, 40 parts of bran, and 20 parts of soybean meal; the inoculation amount of bacteria liquid is 10-12%.

[0071] 3. The formula of the solid medium used in the above scheme 3 is 60 parts of corn flour, 30 parts of soybean meal, and 10 parts of bran; the inoculation amount of bacteria solution is 35%.

[00...

Embodiment 2

[0082] Embodiment 2: the solid phase fermentation of several edible fungi

[0083] After many tests, under the conditions of 5% inoculum size, 75% water content and 85-90% humidity, the solid-phase fermentation medium used in the embodiment of the present invention was provided to ferment Ganoderma lucidum, Jiji Optimal formulations, temperature conditions and end days of fermentation for matsutake, poplar mushroom, twin mushroom, enoki mushroom, ulm yellow mushroom, maitake frondosa, acremonium and other edible fungi. The specific results are shown in Table 2.

[0084] Table 2 Solid-phase fermentation of various edible fungi

[0085]

[0086] Note: The medium formula is the parts by weight of bran / zeolite or diatomaceous earth / sucrose / urea / sodium dihydrogen phosphate.

[0087] The selection of the above-mentioned concentrated edible fungi is considered from two aspects: 1) the mycelial growth rate should not be too slow, otherwise some conditions of the culture material ...

Embodiment 3

[0093] Embodiment 3 The influence of edible fungus solid-phase fermented product on mouse growth and immunity

[0094] Kunming mice with a body weight of about 20 grams were divided into 7 groups, 10 mice in each group, half male and half male. The 7 groups were the control group and the 200mg / kg BW group of solid-phase fermented products of various edible fungi. The solid-phase fermented product of edible fungi was given continuous gavage for 21 days, and the control group was given normal saline.

[0095]After gavage, fast for 24h, weigh and record. Immune indicators determined by separating serum: interleukin 2 (IL2), interleukin 4 (IL4), interleukin 6 (IL6), interleukin 10 (IL10), tumor necrosis factor α (TNFα), immunoglobulin G (IgG). ELISA kits are Abcam's SimpleStep Products, according to the kit instructions for testing.

[0096] See Table 3 and Table 4 for the experimental results.

[0097] Table 3 Effect of edible fungal solid-phase fermentation product on grow...

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Abstract

The invention provides a solid-phase fermentation culture medium for edible fungus mycelia and reparation and fermentation methods of the solid-phase fermentation culture medium. The solid-phase fermentation culture medium comprises the following components in parts by weight: 75-150 parts of bran, 75-150 parts of zeolite or diatomite, 5-20 parts of cane sugar, 1-3 parts of urea and 0.5-2 parts of phosphate. According to the scheme provided by the invention, the flaky bran and the zeolite or diatomite with micropores are used as supports to build a mycelial growth space with large surface area and good ventilation and adsorb quick-acting carbon sources and nitrogen sources which can be quickly absorbed and utilized, so that the growth speed of fungus mycelia is greatly increased. Furthermore, the invention also provides several edible fungus solid-phase fermented products which can promote animal growth and improve anti-infection immunity, and can be used for feed or feed additives.

Description

technical field [0001] The invention belongs to the field of biological technology, in particular to a solid-phase fermentation medium of edible fungus mycelia in fungal fermentation technology and a preparation and fermentation method thereof. Background technique [0002] Compared with the mycelium and fruiting body of edible fungi, there is no significant difference in the main nutrients, composition and content of some biologically active substances; even if there are some differences, some fruiting bodies are better than mycelium, and some are better than mycelium. in the fruiting body. The acquisition of fruiting bodies of edible fungi takes a very long period. It is a practical work to obtain the mycelium of edible fungi in large quantities by adopting a suitable combination of fermentation techniques. [0003] The best way to quickly obtain fungal mycelium is undoubtedly liquid fermentation. However, there is still a big gap between the amount of mycelium obtained...

Claims

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Application Information

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IPC IPC(8): A01G18/20A01G18/40A23K10/30
CPCA01G18/20A01G18/40A23K10/30
Inventor 桂向东李晓祥徐自奥
Owner 合肥迈可罗生物工程有限公司
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