Edible mushroom culture medium prepared from yellow water by-product of liquor making, and method and application thereof

Abstract

The application provides an edible mushroom culture medium prepared from yellow water, a preparation method and application thereof. The preparation method comprises the following steps: subjecting yellow water to a variable-temperature process; adding a compound enzyme to the yellow water subjected to the variable-temperature process for compound enzymolysis treatment; adjusting the pH of the yellow water subjected to the compound enzymolysis treatment to 7.0, collecting the precipitate by centrifugation, and drying to obtain a solid powder; and adding an auxiliary material to the solid powder, and stirring uniformly to obtain the edible mushroom culture medium. The method of the application activates the endogenous enzyme of the bacteria in the yellow water through a variable-temperature process, and then adds a compound enzyme for compound enzymolysis, so that the bacteria in the yellow water are fully lysed, and the bacteria in the yellow water release more efficiently organic nitrogen sources, carbon sources and organic small molecules and other nutrients, the obtained culture medium has more abundant nutrient components, is more suitable for the culture of edible mushrooms, can effectively improve the yield of the cultured edible mushrooms, and shortens the culture period and reduces the production cost.

Description

Technical Field

[0001] The present application belongs to the field of biotechnology, and more specifically, relates to a method and application of preparing edible fungus culture medium using yellow water, a by-product of winemaking. Background Art

[0002] Yellow water is a brownish-yellow liquid that settles to the bottom of the cellar during the solid-state liquor brewing process due to the microbial breakdown and metabolism of the mash. A byproduct of brewing, it is rich in starch, protein, microbial cells, and small organic molecules. Currently, most Chinese distilleries treat yellow water by mixing the mash with the fermentation medium, or by cultivating it in the cellar, cultivating artificial pit mud, or distilling it back into the bottom of the pot. These methods not only fail to effectively utilize resources and reduce COD emissions, but also fail to fundamentally address the optimal comprehensive utilization of fermentation yellow water. Therefore, how to comprehensively utilize yellow water resources and thoroughly address this issue has become a major challenge facing the liquor industry.

[0003] Edible fungi are one of the three cornerstones of a healthy diet ("one meat, one vegetable, and one mushroom") advocated by the Food and Agriculture Organization of the United Nations (FAO) and are a traditional export product of my country. Mushroom production in my country often uses organic waste from agricultural and forestry products as raw materials, with cottonseed hulls and sawdust being the primary ingredients. With the rapid development of the edible fungi industry, mushroom producers are facing constraints such as raw material shortages and soaring prices. Therefore, finding affordable and suitable cultivation resources has attracted widespread attention from scholars.

[0004] If the rich organic matter in yellow water can be used as a culture medium for edible fungi, it will not only solve the problem of comprehensive utilization of yellow water resources, but also produce edible fungi with high economic value. However, if yellow water resources are used directly as a raw material for edible fungi culture, it is usually difficult to efficiently utilize the nutrients in the yellow water, resulting in low edible fungi yields. This has, to some extent, restricted the application of yellow water resources in edible fungi culture. Summary of the Invention

[0005] The purpose of this application is to provide a culture medium, method and application of edible fungi prepared using yellow water, a by-product of winemaking, to solve the technical problem in the existing technology that yellow water resources are difficult to achieve high-value comprehensive utilization.

[0006] To achieve the above objectives, the first aspect of the present application provides a method for preparing an edible fungus culture medium using yellow water, a by-product of winemaking, comprising the following steps:

[0007] The yellow water, a by-product of winemaking, is treated by a temperature-variable process;

[0008] Adding a composite enzyme to the yellow water, a byproduct of brewing, which has been treated by the temperature-changing process, to perform composite enzymatic hydrolysis;

[0009] The pH of the yellow water treated with the composite enzymatic hydrolysis was adjusted to 7.0, the precipitate was collected by centrifugation, and solid powder was obtained after drying;

[0010] Add auxiliary materials to the solid powder and stir evenly to obtain an edible fungus culture medium.

[0011] Furthermore, the temperature variable process is: controlling the temperature at 28°C to 32°C and maintaining it for 3 hours; controlling the temperature at 36°C to 42°C and maintaining it for 3 hours; controlling the temperature at 47.5°C to 51.5°C and maintaining it for 12 hours; controlling the temperature at 54°C to 57°C and maintaining it for 6 hours.

[0012] Furthermore, the complex enzyme includes at least two of α-amylase, alkaline protease, neutral protease, lipase, and cellulase.

[0013] Furthermore, the complex enzyme comprises α-amylase, alkaline protease, neutral protease, lipase and cellulase.

[0014] Furthermore, the added amount of the complex enzyme is: based on the dry solid matter in the yellow water, 0.05-0.3% α-amylase, 0.1-0.3% alkaline protease, 0.2-0.5% neutral protease, 0.2% lipase, and 0.1-0.4% cellulase.

[0015] Furthermore, the temperature of the composite enzymatic hydrolysis is 42 to 58° C., and the time is 6 to 20 hours.

[0016] Furthermore, the auxiliary materials include at least one of gypsum, lime, corn cobs, cottonseed hulls, KH2PO4, MgSO4, distiller's grains, or bran. The following auxiliary materials may be added: at least one of 0.2-1% lime, 2-6% corn cobs, 3-8% distiller's grains, 0.02-0.07% KH2PO4, 0.02-0.05% MgSO4, 0.002-0.01% vitamin B1, or 1.5-3.2% bran. For example, 15-40g / L distiller's grains, 0.2-0.7g / L KH2PO4, 0.2-0.5g / L MgSO4, 0.05g / L vitamin B1, and 15-30g / L bran.

[0017] In a second aspect of the present application, there is provided an edible fungus culture medium prepared using yellow water, a by-product of winemaking, which is prepared using any of the methods described above.

[0018] The third aspect of the present application provides the use of an edible fungus culture medium prepared using yellow water, a by-product of winemaking, in cultivating edible fungi.

[0019] Furthermore, the edible fungus is Hirsutella chinensis or Morchella oleracea.

[0020] Compared with the existing technology, this application has the following technical effects:

[0021] The method of preparing edible fungus culture medium using yellow water, a by-product of brewing, in the present application first activates the endogenous enzymes of the bacteria in the yellow water through a temperature-varying process, and then adds a complex enzyme for complex enzymolysis, so that the bacteria in the yellow water are fully lysed, thereby prompting the bacteria in the yellow water to more efficiently release nutrients such as organic nitrogen sources, carbon sources, and organic small molecules. The obtained culture medium is more nutritious and more suitable for the cultivation of edible fungi, which can effectively increase the yield of the cultivated edible fungi, shorten the cultivation cycle, and reduce production costs. By comprehensively utilizing yellow water, a by-product of brewing, the present application not only solves the shortage of raw materials for edible fungus cultivation, but also processes yellow water, a by-product of brewing, so that it produces better economic value and can be industrialized and promoted on a large scale. DETAILED DESCRIPTION

[0022] In order to make the technical problems, technical solutions and beneficial effects to be solved by this application more clearly understood, this application is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain this application and are not intended to limit this application.

[0023] In this application, "at least one" means one or more, and "plurality" means two or more. "At least one of the following" or similar expressions refers to any combination of these items, including any combination of single items or plural items. For example, "at least one of a, b, or c", or "at least one of a, b, and c" can all mean: a, b, c, ab (i.e., a and b), ac, bc, or abc, where a, b, and c can be single or multiple.

[0024] The terms used in the embodiments of the present application are for the purpose of describing specific embodiments only and are not intended to limit the present application. The singular forms "a", "an", "the" and "the" used in the embodiments of the present application and the appended claims are also intended to include plural forms unless the context clearly indicates otherwise.

[0025] The weights of the relevant components mentioned in the examples of this application may not only refer to the specific content of each component, but also represent the weight ratio between the components. Therefore, as long as the content of the relevant components is proportionally enlarged or reduced according to the examples of this application, it is within the scope disclosed in the examples of this application. Specifically, the mass described in the examples of this application may be a mass unit known in the chemical industry, such as μg, mg, g, kg, etc.

[0026] Example 1

[0027] Yellow water, a byproduct of winemaking, was collected and subjected to a temperature-variable process: maintaining the temperature at 28°C for 3 hours, 42°C for 3 hours, 51.5°C for 12 hours, and 55°C for 6 hours to activate endogenous enzymes in the fungi. Simultaneously, 0.1% α-amylase, 0.5% neutral protease, and 0.1% alkaline protease were added to the mixture. A combined enzymatic hydrolysis process was performed at 120 rpm and 50°C for 6 hours to lyse the fungi. The pH of the yellow water was adjusted to 7.0, and the precipitate was collected by centrifugation and then vacuum-dryed to obtain a solid powder rich in organic nitrogen and carbon sources and some small organic molecules, designated as component A. Subsequently, 15 g of component A, 30 g of distiller's grains, 0.2 g of KH2PO4, 0.3 g of MgSO4, 8.0 g of corn cobs, and 15 g of bran were added to 1 L of water and mixed thoroughly to prepare an edible fungus culture medium. After the slant fungus species Hirsutella sinensis was activated, it was transferred to the prepared liquid culture medium and cultured under the culture conditions of pH 6.8, 25°C and 180 rpm for 4 days. The weight of the mycelium was measured to be 46.7 g / L.

[0028] The dry weight method was used to determine the mycelial biomass: 5 mL of culture medium was filtered through an 80-mesh filter, washed, dried at 60°C to a constant weight, and then weighed.

[0029] Example 2

[0030] Yellow water, a byproduct of winemaking, was collected and subjected to a temperature-variable process: maintaining the temperature at 30°C for 3 hours, 42°C for 3 hours, 50°C for 12 hours, and 55°C for 6 hours to activate endogenous enzymes in the fungi. Simultaneously, 0.1% α-amylase, 0.5% neutral protease, and 0.1% alkaline protease were added to the mixture. A combined enzymatic hydrolysis process was performed at 120 rpm and 50°C for 6 hours to lyse the fungi. The pH of the yellow water was adjusted to 7.0, and the precipitate was collected by centrifugation and then vacuum-dryed to obtain a solid powder rich in organic nitrogen and carbon sources and some small organic molecules, designated as component A. Subsequently, 15g of component A, 30g of distiller's grains, 0.2g of KH2PO4, 0.3g of MgSO4, 10g of corn cobs, and 15g of bran were added to 1L of water and mixed thoroughly to prepare an edible fungus culture medium. After the slant fungus Morchella was activated, it was transferred to the prepared liquid culture medium and cultured under the culture conditions of pH 6.8, 26° C. and 150 rpm for 4 days. The weight of the mycelium was measured to be 38.7 g / L.

[0031] Example 3

[0032] The difference from Example 1 is that the yellow water, a by-product of winemaking, is collected without being subjected to a temperature-changing process, and a complex enzyme is directly added for enzymatic hydrolysis, while other process conditions are the same.

[0033] After culturing for 4 days, the weight of the mycelium was measured to be 17.8 g / L.

[0034] Example 4

[0035] The difference from Example 1 is that the yellow water, a by-product of winemaking, is collected and treated at a constant temperature of 50° C. for 24 hours, and then a complex enzyme is added for enzymatic hydrolysis. Other process conditions are the same.

[0036] After culturing for 4 days, the weight of the mycelium was measured to be 26.7 g / L.

[0037] Example 5

[0038] The difference from Example 1 is that the temperature-variable process conditions are: controlling the temperature at 40°C for 3 hours, controlling the temperature at 45°C for 3 hours, controlling the temperature at 50°C for 12 hours, and controlling the temperature at 60°C for 6 hours. Other process conditions are the same.

[0039] After culturing for 4 days, the weight of the mycelium was measured to be 32.5 g / L.

[0040] Example 6

[0041] The difference from Example 1 is that the complex enzyme used is 0.1% α-amylase, 0.1% alkaline protease, 0.2% neutral protease, 0.2% lipase, and 0.1% cellulase, while other conditions are the same.

[0042] After culturing for 4 days, the weight of the mycelium was measured to be 31.2 g / L.

[0043] Example 7

[0044] The difference from Example 1 is that the complex enzyme used is 0.1% α-amylase, 0.1% alkaline protease, 0.4% neutral protease, and 0.1% cellulase, while other conditions are the same.

[0045] After culturing for 4 days, the weight of the mycelium was measured to be 34.7 g / L.

[0046] Example 8

[0047] The difference from Example 1 is that the complex enzyme used is 0.2% α-amylase, 0.2% neutral protease, 0.2% alkaline protease, and 0.3% cellulase, while other conditions are the same.

[0048] After culturing for 4 days, the weight of the mycelium was measured to be 36.9 g / L.

[0049] The method for preparing edible fungus culture medium using yellow water, a by-product of brewing, in the embodiment of the present application first activates the endogenous enzymes of the bacteria in the yellow water through a temperature change process, and then adds a complex enzyme for complex enzymolysis, so that the bacteria in the yellow water are fully lysed, thereby prompting the bacteria in the yellow water to more efficiently release nutrients such as organic nitrogen sources, carbon sources and organic small molecules. The obtained culture medium is more nutritious and more suitable for the cultivation of edible fungi, which can effectively increase the yield of cultivated edible fungi, shorten the cultivation cycle and reduce production costs. The embodiment of the present application not only solves the shortage of raw materials for edible fungus cultivation by comprehensively utilizing yellow water, a by-product of brewing, but also processes yellow water, a by-product of brewing, so that it produces better economic value and can be promoted and utilized on an industrial scale.

[0050] The above embodiments merely illustrate several implementation methods of the present application. While the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that a person skilled in the art could make various modifications and improvements without departing from the spirit of the present invention, all of which fall within the scope of protection of the present invention. Therefore, the scope of protection of the present invention shall be determined by the appended claims.

Claims

1. A method for preparing edible fungus culture medium using yellow water, a by-product of winemaking, characterized in that: The following steps are involved: The yellow water, a by-product of winemaking, is treated by a temperature-variable process; Adding a composite enzyme to the yellow water, a byproduct of brewing, which has been treated by the temperature-changing process, to perform composite enzymatic hydrolysis; The pH of the yellow water treated with the composite enzymatic hydrolysis was adjusted to 7.0, the precipitate was collected by centrifugation, and solid powder was obtained after drying; Adding auxiliary materials to the solid powder and stirring evenly to obtain an edible fungus culture medium; The temperature-varying process is as follows: controlling the temperature at 28°C to 32°C for 3 hours; controlling the temperature at 36°C to 42°C for 3 hours; controlling the temperature at 47.5°C to 51.5°C for 12 hours; controlling the temperature at 54°C to 57°C for 6 hours; The complex enzyme comprises α - at least two of amylase, alkaline protease, neutral protease, lipase, and cellulase; The temperature of the composite enzymatic hydrolysis is 42-58° C., and the time is 6-20 hours.

2. The method for preparing edible fungus culture medium using yellow water, a by-product of winemaking, according to claim 1, wherein: The complex enzyme comprises α -Amylase, alkaline protease, neutral protease, lipase and cellulase.

3. The method for preparing edible fungus culture medium using yellow water, a by-product of winemaking, as claimed in claim 2, characterized in that: The amount of the complex enzyme added is: 0.05~0.3% based on the solid matter dry basis in yellow water α -Amylase, 0.1~0.3% alkaline protease, 0.2~0.5% neutral protease, 0.2% lipase, 0.1~0.4% cellulase.

4. The method for preparing edible fungus culture medium using yellow water, a by-product of winemaking, according to claim 1, wherein: The auxiliary material includes at least one of gypsum, lime, corn cob, cottonseed hull, KH2PO4, MgSO4, vitamin B1, distiller's grains or bran.

5. The edible fungus culture medium prepared by using yellow water, a by-product of winemaking, is characterized in that: The method according to any one of claims 1 to 4 is used for preparation.

6. Use of the edible fungus culture medium prepared from the winemaking by-product yellow water according to claim 5 in cultivating edible fungi.

7. The use according to claim 6, characterized in that The edible fungus is Hirsutella chinensis or Morchella oleracea.