A preparation method for cultivating high-riboflavin black fungus

Abstract

A method for preparing a cultivation material for cultivating high-riboflavin black fungus belongs to the technical field of breeding and cultivating high-riboflavin black fungus strains. The method comprises the following steps: 1. crushing and mixing chrysanthemum, ginkgo leaf, liquorice, pine cone and walnut shell into a mixed powder 1; adding bran shell, corn flour and sucrose powder to form a mixed powder 2; and sterilizing the mixed powder by using arabitol Hansen yeast ( Hansenula arabitolgenes ), Lactococcus lactis ( Lactococcus lactis ) and Bacillus licheniformis ( Bacillus licheniformis ) is fermented to prepare a fermented product, and basswood chips, quicklime, gypsum powder and purified water are added to the fermented product to prepare a cultivation material. The cultivation material prepared by the present invention effectively increases the riboflavin content in black fungus, reaching more than 2 mg / 100 g dry fungus, shortens the black fungus cultivation period, and significantly increases the yield of black fungus, and the dry fungus yield reaches more than 120 g / bag. The above cultivation method can be used for seedling cultivation of high-riboflavin black fungus strains, and high-quality strains of high-riboflavin black fungus are obtained by cultivating the cultivation material.

Description

Technical Field

[0001] The invention relates to the technical field of breeding and cultivating black fungus with high riboflavin content, and in particular to a method for preparing a cultivation material for cultivating black fungus with high riboflavin content. Background Art

[0002] Vitamin B2, also known as riboflavin, is a type of B vitamin. It is a water-soluble vitamin that is easily digested and absorbed. It is a component of the cofactor of the flavin enzyme in the body. Vitamin B2 is converted into flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD), both of which are important coenzymes for tissue respiration. It can also activate vitamin B6, convert tryptophan into niacin, and may be related to maintaining the integrity of red blood cells. After entering the human body, vitamin B2 is phosphorylated and converted into riboflavin phosphate and flavin adenine dinucleotide, and combines with proteins to become a dehydrogenase that regulates the oxidation-reduction process. Dehydrogenase is an important substance for maintaining tissue cell respiration. If the human body lacks vitamin B2, the metabolism of substances in the body will be disordered, resulting in keratitis, cheilitis, glossitis, conjunctivitis and scrotitis. The storage of vitamin B2 in the human body is very limited, and it needs to be supplemented by diet every day.

[0003] Black fungus is a nutritious edible fungus, and it is also a traditional health food and export commodity in my country. The content of protein, vitamins and iron in dried black fungus is very high. Its protein contains a variety of amino acids, especially lysine and leucine. According to modern scientific analysis, every 100 grams of dried black fungus contains 10.6 grams of protein, 0.2 grams of fat, 65 grams of carbohydrates, 7 grams of crude fiber, 375 milligrams of calcium, 201 milligrams of phosphorus, 185 milligrams of iron, and also contains 0.15 milligrams of vitamin B1, 0.55 milligrams of vitamin B2, and 2.7 milligrams of niacin.

[0004] As a food with high riboflavin content, black fungus is the main dietary source of riboflavin for the human body. Therefore, in the process of cultivating black fungus, it is necessary to further increase the riboflavin content of black fungus and improve its nutritional value. Summary of the invention

[0005] The invention aims to provide a cultivation material for cultivating high-riboflavin black fungus.

[0006] The second object of the present invention is to provide a method for preparing the above-mentioned cultivation material. The prepared cultivation material effectively promotes the rapid growth of black fungus, shortens the black fungus cultivation period, and effectively increases its riboflavin content and the yield of black fungus.

[0007] The third object of the present invention is to provide a method for cultivating black fungus based on the above-mentioned cultivation material.

[0008] The purpose of the present invention is achieved through the following technical solutions:

[0009] A cultivation material for cultivating high-riboflavin black fungus, characterized in that it is composed of a mixture of basswood chips, quicklime, gypsum powder, purified water and fermented product, wherein the fermented product is prepared by crushing chrysanthemum, ginkgo leaves, liquorice, pine cones and walnut shells into a mixed powder 1, adding bran shells, corn flour and sucrose powder to form a mixed powder 2, and sterilizing the mixture using arabitol Hansen yeast ( Hansenula arabitolgenes ), Lactococcus lactis ( Lactococcus lactis ) and Bacillus licheniformis ( Bacillus licheniformis ) is obtained by fermentation.

[0010] Furthermore, in parts by weight, the mixed powder 1 comprises 10 to 12 parts of chrysanthemum, 5 to 8 parts of ginkgo leaves, 3 to 6 parts of licorice, 20 to 30 parts of pine cones, and 15 to 18 parts of walnut shells.

[0011] Furthermore, in parts by weight, the mass ratio of the mixed powder 1, bran husk, corn flour and sucrose powder in the mixed powder 2 is 50-55:20-25:30-35:25-28.

[0012] Furthermore, the fermentation is performed by adding purified water to the sterilized mixed powder 2, stirring evenly, adding Lactococcus lactis, Bacillus licheniformis and Hansenula arabinitol, setting the fermentation temperature to 28-30° C., and fermenting for 25-30 days to obtain a fermented product.

[0013] Furthermore, the mass ratio of the mixed powder 2 to purified water is 1:0.5-0.7, and the mass ratio of the mixed powder 2, Lactococcus lactis, Bacillus licheniformis and Hansenula arabinitol is 100:1:0.3:0.5.

[0014] The mass of microorganisms is measured by the number of viable bacteria.

[0015] Furthermore, the Hansenula arabitolgenes GDMCC No.: 2.22, Lactococcus lactis GDMCC No.: 1.1803, and Bacillus licheniformis GDMCC No.: 1.362. The aforementioned strains are all commercially available products.

[0016] Furthermore, the mass ratio of the fermented product, basswood chips, quicklime, gypsum powder and purified water in the cultivation material is 30-50:10-20:2-3:2-3:5-8.

[0017] A method for preparing a cultivation material for cultivating high-riboflavin black fungus, characterized in that: chrysanthemum, ginkgo leaf, liquorice, pine cone and walnut shell are crushed and mixed into a mixed powder 1, bran shell, corn flour and sucrose powder are added to form a mixed powder 2, and after sterilization, arabitol Hansen yeast ( Hansenula arabitolgenes ), Lactococcus lactis ( Lactococcus lactis ) and Bacillus licheniformis ( Bacillus licheniformis ) for fermentation to prepare a fermentate, add basswood chips, quicklime, gypsum powder and purified water to the fermentate, stir and mix evenly to obtain a cultivation material.

[0018] During the fermentation process, chrysanthemum, ginkgo leaves and licorice will produce riboflavin and nutrients that can synthesize riboflavin after fermentation. However, riboflavin is extremely unstable and will decompose and be destroyed under changes in factors such as light, high temperature and pH. In addition, riboflavin in the culture medium, as a nutrient and substrate for the growth of black fungus, is difficult to be directly absorbed and utilized by black fungus, and the purpose of increasing the riboflavin content of black fungus cannot be achieved.

[0019] In the present invention, pine cones and walnut shells are added to the fermentation substrate, so that nutrients are provided for microbial fermentation on the one hand, and the fermentation microenvironment is adjusted on the other hand, so as to promote the rapid fermentation metabolism of the microorganisms. In the fermentation process, Hansen's yeast arabinitol, lactococcus lactis and bacillus licheniformis are used to form a microbial fermentation system, and the fermentation substrate is decomposed by fermentation and self-metabolism to form a nutrient system that is conducive to the enrichment and deposition of riboflavin in black fungus. The system inhibits the decomposition of riboflavin and effectively ensures that the riboflavin can be efficiently absorbed and utilized by the black fungus. The addition of fermented products in the cultivation material adjusts the pH value and the looseness of the cultivation material, effectively reduces the decomposition of riboflavin, and is also conducive to the black fungus to quickly absorb the nutrient components in the cultivation material and even in the fermented products. The rapid supply of nutrient components effectively shortens the growth period of the black fungus, the black fungus grows rapidly, the nutrients are efficiently utilized, the growth condition of the black fungus is improved, the growth of the black fungus is improved, the riboflavin content in the black fungus is effectively promoted, and the yield of the black fungus is improved.

[0020] Furthermore, in parts by weight, the mixed powder 1 comprises 10 to 12 parts of chrysanthemum, 5 to 8 parts of ginkgo leaves, 3 to 6 parts of licorice, 20 to 30 parts of pine cones, and 15 to 18 parts of walnut shells.

[0021] Furthermore, in parts by weight, the mass ratio of the mixed powder 1, bran husk, corn flour and sucrose powder in the mixed powder 2 is 50-55:20-25:30-35:25-28.

[0022] Furthermore, the fermentation is performed by adding purified water to the sterilized mixed powder 2, stirring evenly, adding Lactococcus lactis, Bacillus licheniformis and Hansenula arabinitol, setting the fermentation temperature to 28-30° C., and fermenting for 25-30 days to obtain a fermented product.

[0023] Furthermore, the mass ratio of the mixed powder 2 to purified water is 1:0.5-0.7, and the mass ratio of the mixed powder 2, Lactococcus lactis, Bacillus licheniformis and Hansenula arabinitol is 100:1:0.3:0.5.

[0024] Most specifically, a method for preparing a cultivation material for cultivating high-riboflavin black fungus is characterized by comprising the following steps:

[0025] Fermentation Preparation of Fermented Products:

[0026] Take 10-12 parts of chrysanthemum, 5-8 parts of ginkgo leaves, 3-6 parts of liquorice, 20-30 parts of pine cones, and 15-18 parts of walnut shells by weight, place them in a universal grinder, grind them through a 40-mesh sieve to obtain a mixed powder 1, and set aside;

[0027] Add bran, corn flour and sucrose powder to the mixed powder 1, then place it in a three-dimensional motion mixer, set the speed to 15-20 rpm, mix for 30-40 minutes, and take out after the mixing is completed to obtain a mixed powder 2; the mass ratio of the mixed powder 1, bran, corn flour and sucrose powder is 50-55:20-25:30-35:25-28;

[0028] The mixed powder 2 is sterilized at 121° C. for 20-30 min, and then purified water is added. After being uniformly stirred, Lactococcus lactis, Bacillus licheniformis and Hansenula arabinitol are added, and the fermentation temperature is set to 28-30° C. and fermented for 25-30 days. The fermentation is completed to obtain a fermentation product; the mass ratio of the mixed powder 2 to the purified water is 1:0.5-0.7, and the mass ratio of the live bacteria count of the mixed powder 2, Lactococcus lactis, Bacillus licheniformis and Hansenula arabinitol is 100:1:0.3:0.5;

[0029] Mixing and preparing planting materials:

[0030] Add basswood chips, quicklime, gypsum powder and purified water to the fermented product, stir and mix evenly to obtain a cultivation material, wherein the mass ratio of the fermented product, basswood chips, quicklime, gypsum powder and purified water is 30-50:10-20:2-3:2-3:5-8.

[0031] A cultivation method for cultivating high-riboflavin black fungus, characterized by comprising the following steps:

[0032] Step 1: Prepare the cultivation material:

[0033] (1) Take 10-12 parts of chrysanthemum, 5-8 parts of ginkgo leaves, 3-6 parts of liquorice, 20-30 parts of pine cones, and 15-18 parts of walnut shells by weight, put them in a universal grinder, grind them through a 40-mesh sieve to obtain a mixed powder 1, and set aside;

[0034] (2) adding bran, corn flour and sucrose powder to the mixed powder 1, and then placing it in a three-dimensional motion mixer, setting the speed to 15-20 rpm, mixing for 30-40 minutes, and taking it out after the mixing is completed to obtain a mixed powder 2; the mass ratio of the mixed powder 1, bran, corn flour and sucrose powder is 50-55:20-25:30-35:25-28;

[0035] (3) sterilizing the mixed powder 2 at 121° C. for 20-30 min, then adding purified water, stirring evenly, adding Lactococcus lactis, Bacillus licheniformis and Hansenula arabinitol, setting the fermentation temperature to 28-30° C., fermenting for 25-30 days, and finally obtaining a fermentation product; the mass ratio of the mixed powder 2 to purified water is 1:0.5-0.7, and the mass ratio of the number of live bacteria of the mixed powder 2, Lactococcus lactis, Bacillus licheniformis and Hansenula arabinitol is 100:1:0.3:0.5;

[0036] (4) adding basswood chips, quicklime, gypsum powder and purified water to the fermented product, stirring and mixing them uniformly to obtain a cultivation material, wherein the mass ratio of the fermented product, basswood chips, quicklime, gypsum powder and purified water is 30-50:10-20:2-3:2-3:5-8;

[0037] Step 2: Inoculate and cultivate black fungus:

[0038] (1) The cultivation material is loaded into edible fungus bags at a weight of 2.5-3.0 kg per bag, sterilized at 121°C for 20-30 min, and then inoculated with black fungus strains at an inoculation rate of 1%-3%;

[0039] (2) Use an iron nail with a diameter of 5-7 mm to evenly pierce holes in the bag. There should be 15-18 holes in the bag with a depth of 1-2 cm. Cultivate the bag at a temperature of 20-25°C and a relative humidity of 85%-90% for 45-50 days. Harvest the bag when the fungus pieces are fully expanded and the roots become thin.

[0040] The present invention has the following technical effects:

[0041] In the present invention, a fermented product is prepared by fermenting chrysanthemum, ginkgo leaf, liquorice, pine cone and walnut shell by specific microorganisms, and used in a cultivation material, effectively promoting the growth of black fungus, and improving the absorption and self-synthesis of riboflavin by black fungus, thereby increasing the riboflavin content in black fungus, reaching more than 2mg / 100g dry fungus, and shortening the cultivation period of black fungus, significantly increasing the yield of black fungus, and the dry fungus yield reaches more than 120g / bag. Through the above cultivation method, it can be used for the seedling cultivation of a new strain of high-riboflavin black fungus, thereby obtaining a new strain of high-riboflavin black fungus. DETAILED DESCRIPTION

[0042] The present invention is described in detail below through examples. It is necessary to point out that the following examples are only used to further illustrate the present invention and cannot be understood as limiting the scope of protection of the present invention. Those skilled in the art can make some non-essential improvements and adjustments to the present invention based on the above-mentioned contents of the present invention.

[0043] The microorganisms used in the present invention are Hansenula arabitolgenes GDMCC No.: 2.22, Lactococcus lactis GDMCC No.: 1.1803, and Bacillus licheniformis GDMCC No.: 1.362. The aforementioned strains are all commercially available products purchased from Guangdong Microbiological Culture Collection Center.

[0044] Example 1

[0045] A method for preparing a cultivation material for cultivating high-riboflavin black fungus comprises the following steps:

[0046] Fermentation Preparation of Fermented Products:

[0047] Take 10 parts of chrysanthemum, 6 parts of ginkgo leaves, 5 parts of liquorice, 25 parts of pine cones and 16 parts of walnut shells by weight, place them in a universal grinder, grind them through a 40-mesh sieve to obtain a mixed powder 1, and set aside;

[0048] Add bran, corn flour and sucrose powder to the mixed powder 1, then place it in a three-dimensional motion mixer, set the speed to 20 rpm, mix for 35 minutes, and take out after the mixing is completed to obtain a mixed powder 2; the mass ratio of the mixed powder 1, bran, corn flour and sucrose powder is 52:24:32:26;

[0049] The mixed powder 2 was sterilized at 121° C. for 25 min, purified water was then added, and after being uniformly stirred, Lactococcus lactis, Bacillus licheniformis and Hansenula arabinitol were added, and the fermentation temperature was set to 28-30° C. and fermented for 28 days. The fermentation was completed to obtain a fermentation product; the mass ratio of the mixed powder 2 to purified water was 1:0.6, and the mass ratio of the number of live bacteria of the mixed powder 2, Lactococcus lactis, Bacillus licheniformis and Hansenula arabinitol was 100:1:0.3:0.5;

[0050] Mixing and preparing planting materials:

[0051] Add basswood chips, quicklime, gypsum powder and purified water to the fermented product, stir and mix evenly to obtain a cultivation material, wherein the mass ratio of the fermented product, basswood chips, quicklime, gypsum powder and purified water is 40:15:2.5:2.5:6.

[0052] Comparative Example 1

[0053] Compared with Example 1, in the process of preparing the cultivation material, the fermentation microorganisms selected are Candida tropicalis and Pediococcus acidilactici to replace the Hansenula arabinitol and Lactococcus lactis and Bacillus licheniformis in Example 1 to form a new microbial agent for fermentation to prepare the fermentation product, and the other steps are consistent with Example 1.

[0054] The tropical Candida used in Comparative Example 1 ( Candida tropicalis ) is deposited with the number GDMCCNO.2.147, Pediococcus acidilactici ( Pediococcus acidilactici ) The deposit number is GDMCC NO.1.263.

[0055] Comparative Example 2

[0056] Compared with Example 1, when selecting the fermentation raw materials, almond shells and ginkgo shells were used to replace the pine cones and walnut shells in Example 1 respectively, and the remaining ingredients and preparation steps remained consistent with those in Example 1.

[0057] Take the same amount of fermented products prepared in Example 3, Comparative Example 1 and Comparative Example 2, and test the contents of amino acids, total acid, i.e., riboflavin, etc. in the fermented products. The test results are shown in Table 1.

[0058] Table 1: Nutritional composition of different fermentations

[0059]

[0060] As can be seen from the above table, the pH, total amino acid content, total acid content and other components of the fermented products prepared by fermentation in Example 3, Comparative Example 1 and Comparative Example 2 have all undergone significant changes, and the proportion of each component in the organic acid has also shown significant differences. This shows that there are differences in the composition structure of the nutrients in the fermented products obtained by different fermentation systems, which have different effects on the subsequent growth of black fungus in the cultivation material. At the same time, the riboflavin content of black fungus in the fermented products obtained by the method of the present invention is significantly higher than that of the fermented products of Comparative Example 1 and Comparative Example 2.

[0061] The same amount of cultivation materials in Example 1, Comparative Example 1 and Comparative Example 2 were bagged and sterilized, and placed in a sunlight environment with a temperature of 30°C and a relative humidity of 80% for 30 days. The riboflavin content in the cultivation materials was detected, and it was found that the riboflavin content in Example 1, Comparative Example 1 and Comparative Example 2 decreased to varying degrees compared with the initial state, and decreased by 10.15%, 18.39% and 16.72% respectively. This also shows that the fermentation microenvironment formed in Example 1 has a significant improvement in the inhibitory effect on the decomposition of riboflavin.

[0062] Example 2

[0063] A method for preparing a cultivation material for cultivating high-riboflavin black fungus comprises the following steps:

[0064] Step 1: Prepare the cultivation material:

[0065] Using the cultivation material prepared in Example 1;

[0066] Step 2: Inoculate and cultivate black fungus:

[0067] (1) The cultivation material is loaded into edible fungus bags at a weight of 2.8 kg per bag, sterilized at 121°C for 20-30 min, and then inoculated with black fungus strains at a rate of 2%;

[0068] (2) Use an iron nail with a diameter of 5-7 mm to evenly pierce holes in the bag. There are 16 holes in the bag with a depth of 1-2 cm. Cultivate the bag at a temperature of 20-25°C and a relative humidity of 85%-90%. Harvest the bag when the fungus pieces are fully expanded and the roots become thin.

[0069] According to the cultivation method of Example 2, the cultivation materials of Comparative Examples 1 and 2 were used to inoculate black fungus for cultivation, and two control groups were set up. Compared with Example 1, the cultivation material of Control Group 1 was not added with fermented material, but a mixture of equal amounts of bran husk, corn flour and sucrose powder was mixed with equal amounts of basswood chips, quicklime and gypsum powder, and purified water was added to adjust to the same water content. Compared with Comparative Example 1, the cultivation material used in Control Group 2 was added with riboflavin in the same content as that in Example 1. The results are shown in Table 2 below.

[0070] Table 2:

[0071]

[0072] It can be seen that the control group 1 was conventional culture material, the cultivation period of black fungus was 60-62 days, and the riboflavin content was 0.59 mg / 100 g dry fungus. In the control group 2, riboflavin was directly added to the culture material, and there were no significant changes in the cultivation period, bag yield, riboflavin content and properties of black fungus, indicating that the riboflavin in the culture material was not effectively absorbed and utilized by the black fungus. In Example 1 of the present invention, a fermented product is prepared by fermentation with a specific microbial composite agent, and the prepared cultivation material is inoculated with black fungus, the cultivation period is shortened from 62 days to 50 days, the bag yield reaches 122 g / bag, and the riboflavin content in the black fungus is increased to 2.03 mg / 100 g dry fungus. In Comparative Example 1, due to the change in the composition structure of the nutrients in the fermented product, there is also a significant difference in the absorption of nutrients by the black fungus during the growth process, and the bag yield is significantly reduced compared with that in Example 2, and the riboflavin content is also at a low level. In Comparative Example 2, due to the replacement of nut shells during the fermentation process, the fermentation degree of the microorganisms in the fermentation process is affected to a certain extent, and the looseness and air permeability of the cultivation material in the cultivation material are also different, resulting in the black fungus growth nutrient absorption process being affected, and the final cultivation period, bag yield, and riboflavin content are significantly different from those in Example 1.

[0073] In addition, during the test, when the cultivation materials of Comparative Examples 1 and 2 were inoculated with black fungus, the riboflavin content in the cultivation materials of Comparative Examples 1 and 2 was adjusted to the same as in Example 2 by exogenous addition of riboflavin, and then the black fungus was inoculated and cultivated (recorded as Comparative Example 1-1 and Comparative Example 2-1, respectively). As a result, in the cultivation materials with the same riboflavin content, the cultivation cycle, bag yield and ear piece properties of Comparative Examples 1-1 and Comparative Example 2-1 were basically unchanged, which was consistent with Comparative Examples 1 and 2. The riboflavin content was 0.84 mg / 100 g dry ear and 0.91 mg / 100 g dry ear, respectively, which was slightly higher than that of Comparative Examples 1 and 2, but the increase was not obvious. After the black fungus was harvested, the riboflavin content in the cultivation materials of Test Example 2, Comparative Example 1-1 and Comparative Example 2-1 was reduced by 74.4%, 60.9% and 52.8% respectively compared with the content before cultivation and inoculation. It can be seen that in the present invention, due to the rapid growth of black fungus and the rapid absorption and utilization rate of riboflavin in the culture material, riboflavin can be efficiently utilized. Compared with the present invention, in the culture materials of Comparative Examples 1-1 and 2-1, due to the slow growth of black fungus and the slow absorption and utilization rate of riboflavin, there is obvious decomposition and loss of riboflavin, which is not absorbed and utilized by the black fungus.

[0074] Example 3

[0075] A method for preparing a cultivation material for cultivating high-riboflavin black fungus comprises the following steps:

[0076] Step 1: Prepare the cultivation material:

[0077] (1) Take 12 parts of chrysanthemum, 8 parts of ginkgo leaves, 6 parts of liquorice, 30 parts of pine cones, and 18 parts of walnut shells by weight, put them in a universal grinder, grind them through a 40-mesh sieve, and obtain a mixed powder 1, which is set aside;

[0078] (2) adding bran husk, corn flour and sucrose powder to the mixed powder 1, and then placing the mixed powder in a three-dimensional motion mixer, setting the speed to 15 rpm, mixing for 40 minutes, and taking out the mixed powder after the mixing is completed to obtain a mixed powder 2; the mass ratio of the mixed powder 1, bran husk, corn flour and sucrose powder is 50:25:35:28;

[0079] (3) sterilizing the mixed powder 2 at 121° C. for 20 min, then adding purified water, stirring evenly, adding Lactococcus lactis, Bacillus licheniformis and Hansenula arabinitol, setting the fermentation temperature to 28-30° C., fermenting for 30 days, and finally obtaining a fermentation product; the mass ratio of the mixed powder 2 to purified water is 1:0.5, and the mass ratio of the number of viable bacteria of the mixed powder 2, Lactococcus lactis, Bacillus licheniformis and Hansenula arabinitol is 100:1:0.3:0.5;

[0080] (4) adding basswood chips, quicklime, gypsum powder and purified water to the fermented product, stirring and mixing them uniformly to obtain a cultivation material, wherein the mass ratio of the fermented product, basswood chips, quicklime, gypsum powder and purified water is 30:10:2:2:5;

[0081] Step 2: Inoculate and cultivate black fungus:

[0082] (1) The cultivation material is loaded into edible fungus bags at a weight of 2.8 kg per bag, sterilized at 121°C for 20-30 min, and then inoculated with black fungus strains at a rate of 3%;

[0083] (2) Use an iron nail with a diameter of 5-7 mm to evenly pierce holes in the bag. There are 16 holes in the bag with a depth of 1-2 cm. Cultivate the bag at a temperature of 20-25°C and a relative humidity of 85%-90%. Harvest the bag when the fungus pieces are fully expanded and the roots become thin.

[0084] The yield of dried black fungus cultivated in this embodiment reached 120 g / bag, and the content of riboflavin in the black fungus reached 2.01 mg / 100 g dried black fungus.

[0085] Example 4

[0086] A method for preparing a cultivation material for cultivating high-riboflavin black fungus comprises the following steps:

[0087] Step 1: Prepare the cultivation material:

[0088] (1) Take 11 parts of chrysanthemum, 5 parts of ginkgo leaves, 3 parts of liquorice, 20 parts of pine cones, and 15 parts of walnut shells by weight, put them in a universal grinder, grind them through a 40-mesh sieve, and obtain a mixed powder 1, which is set aside;

[0089] (2) adding bran, corn flour and sucrose powder to the mixed powder 1, and then placing it in a three-dimensional motion mixer, setting the speed to 20 rpm, mixing for 30 minutes, and taking it out after the mixing is completed to obtain a mixed powder 2; the mass ratio of the mixed powder 1, bran, corn flour and sucrose powder is 55:20:30:25;

[0090] (3) sterilizing the mixed powder 2 at 121° C. for 30 min, then adding purified water, stirring evenly, adding Lactococcus lactis, Bacillus licheniformis and Hansenula arabinitol, setting the fermentation temperature to 28-30° C., fermenting for 25 days, and finally obtaining a fermentation product; the mass ratio of the mixed powder 2 to purified water is 1: 0.7, and the mass ratio of the number of viable bacteria of the mixed powder 2, Lactococcus lactis, Bacillus licheniformis and Hansenula arabinitol is 100:1: 0.3: 0.5;

[0091] (4) adding basswood chips, quicklime, gypsum powder and purified water to the fermented product, stirring and mixing them uniformly to obtain a cultivation material, wherein the mass ratio of the fermented product, basswood chips, quicklime, gypsum powder and purified water is 50:20:3:3:8;

[0092] Step 2: Inoculate and cultivate black fungus:

[0093] (1) The cultivation material is loaded into edible fungus bags at a weight of 2.8 kg per bag, sterilized at 121°C for 20-30 min, and then inoculated with black fungus strains at a rate of 1%;

[0094] (2) Use an iron nail with a diameter of 5-7 mm to evenly pierce holes in the bag. There are 16 holes in the bag with a depth of 1-2 cm. Cultivate the bag at a temperature of 20-25°C and a relative humidity of 85%-90%. Harvest the bag when the fungus pieces are fully expanded and the roots become thin.

[0095] The yield of dried black fungus cultivated in this embodiment reached 124 g / bag, and the content of riboflavin in the black fungus reached 1.91 mg / 100 g dried black fungus.

Claims

1. A method for preparing a cultivation material for cultivating high-riboflavin black fungus, characterized in that: The method comprises crushing chrysanthemum, ginkgo leaf, liquorice, pine cone and walnut shell into a mixed powder 1, adding bran shell, corn flour and sucrose powder to form a mixed powder 2, sterilizing and using arabinitol Hansen yeast ( Hansenula arabitolgenes ), Lactococcus lactis ( Lactococcus lactis ) and Bacillus licheniformis ( Bacillus licheniformis ) is fermented to prepare a fermentation product, basswood chips, quicklime, gypsum powder and purified water are added to the fermentation product, and the mixture is stirred and evenly mixed to obtain a cultivation material, wherein the preservation number of Hansen yeast arabinitol is GDMCCNO. 2.22; the preservation number of Lactococcus lactis is GDMCCNO. 1.1803; and the preservation number of Bacillus licheniformis is GDMCCNO. 1.

362.

2. The method for preparing a cultivation material for cultivating high-riboflavin black fungus according to claim 1, characterized in that: In terms of weight, the mixed powder 1 comprises 10-12 parts of chrysanthemum, 5-8 parts of ginkgo leaves, 3-6 parts of licorice, 20-30 parts of pine cones, and 15-18 parts of walnut shells.

3. A method for preparing a cultivation material for cultivating high-riboflavin black fungus as claimed in claim 1 or 2, characterized in that: In terms of parts by weight, the mass ratio of the mixed powder 1, bran husk, corn flour and sucrose powder in the mixed powder 2 is 50-55:20-25:30-35:25-28.

4. The method for preparing a cultivation material for cultivating high-riboflavin black fungus as claimed in claim 3, characterized in that: The fermentation is performed by adding purified water to the sterilized mixed powder 2, stirring evenly, adding Lactococcus lactis, Bacillus licheniformis and Hansenula arabinitol, setting the fermentation temperature at 28-30° C., and fermenting for 25-30 days to obtain a fermented product.

5. The method for preparing a cultivation material for cultivating high-riboflavin black fungus according to claim 4, characterized in that: The mass ratio of the mixed powder 2 to purified water is 1:0.5-0.7, and the mass ratio of the mixed powder 2, Lactococcus lactis, Bacillus licheniformis and Hansenula arabinitol is 100:1:0.3:0.

5.

6. A method for preparing a cultivation material for cultivating high-riboflavin black fungus, characterized in that: The steps include: Fermentation Preparation of Fermented Products: Take 10-12 parts of chrysanthemum, 5-8 parts of ginkgo leaves, 3-6 parts of liquorice, 20-30 parts of pine cones, and 15-18 parts of walnut shells by weight, place them in a universal grinder, grind them through a 40-mesh sieve to obtain a mixed powder 1, and set aside; Add bran, corn flour and sucrose powder to the mixed powder 1, then place it in a three-dimensional motion mixer, set the speed to 15-20 rpm, mix for 30-40 minutes, and take out after the mixing is completed to obtain a mixed powder 2; the mass ratio of the mixed powder 1, bran, corn flour and sucrose powder is 50-55:20-25:30-35:25-28; The mixed powder 2 is sterilized at 121° C. for 20-30 min, and then purified water is added. After being uniformly stirred, Lactococcus lactis, Bacillus licheniformis and Hansenula arabinitol are added, and the fermentation temperature is set to 28-30° C. and fermented for 25-30 days. The fermentation is completed to obtain a fermentation product; the mass ratio of the mixed powder 2 to the purified water is 1:0.5-0.7, and the mass ratio of the live bacteria count of the mixed powder 2, Lactococcus lactis, Bacillus licheniformis and Hansenula arabinitol is 100:1:0.3:0.5; Mixing and preparing planting materials: Add basswood chips, quicklime, gypsum powder and purified water to the fermented product, stir and mix evenly to obtain a cultivation material, wherein the mass ratio of the fermented product, basswood chips, quicklime, gypsum powder and purified water is 30-50:10-20:2-3:2-3:5-8.

Images