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Technique for production of Tricholoma matsutake and polysaccharide thereof by large scale liquid submerged fermentation

A technology of liquid submerged fermentation and production process, applied in fermentation, horticulture, botanical equipment and methods, etc., can solve the problems of artificial cultivation of pine mushroom fruiting body has not been successful, achieve the effect of pleasant smell and pleasant smell, and solve the difficult problem of cultivation amplification

Inactive Publication Date: 2004-11-17
敖宗华 +2
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AI Technical Summary

Problems solved by technology

At present, the artificial cultivation of matsutake fruiting bodies has not been successful
There is no report on large-scale liquid submerged fermentation to produce matsutake mycelium and its polysaccharides

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The pine mushroom mycelium was inoculated in the slant culture medium, the culture temperature was 28° C., and the culture time was 180 hours. The fresh slant strains were inserted into a 500ml Erlenmeyer flask containing 100ml of culture medium, cultured on a shaking table at 28°C for 80 hours, and the rotating speed of the shaking table was 150rpm / min. Then the obtained shake flask strains were transferred into a 500ml Erlenmeyer shake flask equipped with 100ml medium for expansion culture, and cultured on a shaker at 28°C for 28 hours at a shaker speed of 150rpm / min. Then transfer 2200ml of the strains enlarged in the triangular flask into a 100L primary seed tank with 50L seed medium, keep the tank temperature at 28°C, the tank pressure at 0.7kPa, the stirring rate at 100rpm / min, and the ventilation rate at 1:0.5v / v.m, fermentation time 45 hours. Transfer the primary seed tank strains into a 1500L fermenter with 800L fermentation medium, keep the tank temperature ...

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Abstract

The invention relates to a process for producing saint georges mushroom mycelium and its polysaccharides through large scale liquid submerged cultuse, wherein inclined surface bacterial is employed for carrying out liquid bottle shaking culturing, liquid bottle shaking enlargement culturing, first stage seed culturing and fermentation culturing, the end fermentation tank volume can reach 1000-5000L. The saint georges mushroom polysaccharides are obtained through heating the end fermentation liquor, stirring, conveying the fermentation liquor into the storage tank, and filter-pressing with plates and frames.

Description

technical field [0001] The invention relates to a large-scale liquid submerged fermentation process for producing matsutake mushroom and its polysaccharide. technical background [0002] Tricholoma matsutaka (Tricholoma matsutaka) is called matsutake, matsutake, genus, and Taiwan fungus. It belongs to Basidiomycotina, Laminobacteria, Agaricaceae, Agaricaceae, and Tricholoma. It is a rare and precious wild edible mushroom. bacteria. The name matsutake originated in my country, and it was recorded in the "Jing Shi Zheng Lei Bei Ji Materia Medica" in the Song Dynasty. There are also records about its flavor in many ancient books in Japan. "National Compilation of Chinese Herbal Medicine" records that this product can be used for diseases such as excessive phlegm, shortness of breath, and pain in the waist and legs. "Yunnan Traditional Chinese Medicine Resources Directory" records that it has the effects of clearing away heat and diuresis, benefiting the stomach, relieving pa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01G1/04C12P19/04
Inventor 敖宗华符慧子邹锡良
Owner 敖宗华
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