Black fungus cultivation method capable of increasing vitamin B2

Abstract

A black fungus cultivation material capable of increasing vitamin B2 belongs to the technical field of high-riboflavin black fungus strain breeding and cultivation, and is prepared by mixing basswood chips, quick lime, gypsum powder, purified water and a fermentation product, the fermented product is prepared by crushing and mixing the following components in parts by weight in the mixed powder 1: 10-12 parts of chrysanthemum morifolium ramat, 5-8 parts of ginkgo leaves, 3-6 parts of liquorice, 20-30 parts of pine cones and 15-18 parts of walnut shells into the mixed powder 1, adding bran shells, corn flour and sucrose powder, mixing to form mixed powder 2, sterilizing, and fermenting by adopting arabitol hansenula polymorpha, lactococcus lactis and bacillus licheniformis. According to the prepared cultivation material, the riboflavin content in the black fungus is effectively increased and reaches 2 mg / 100 g dry fungus or above, the cultivation period of the black fungus is shortened, meanwhile, the yield of the dry fungus reaches 120 g / bag or above, the cultivation method can be used for seedling cultivation of high-riboflavin black fungus strains, and high-quality high-riboflavin black fungus strains are obtained through cultivation of the cultivation material.

Description

[0001] This invention is a divisional application of patent 202411069567.4, the invention name of which is "A method for preparing a cultivation material for cultivating high-riboflavin black fungus" Technical Field 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 flavonoids in the body. After entering the human body, vitamin B2 is phosphorylated and converted into riboflavin phosphate and flavin adenine dinucleotide. It 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 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. 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

[0004] The present invention aims to provide a cultivation material for black fungus with increased vitamin B2.

[0005] 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.

[0006] The third object of the present invention is to provide a method for cultivating black fungus based on the above-mentioned cultivation material.

[0007] The purpose of the present invention is achieved through the following technical solutions: A cultivation material for black fungus with increased vitamin B2, 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 ground and mixed into a mixed powder 1 by weight, 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, and bran shells, 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 ) is obtained by fermentation.

[0008] 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.

[0009] 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.

[0010] 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.

[0011] 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.

[0012] The mass of microorganisms is measured by the number of viable bacteria.

[0013] 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.

[0014] The preparation method of the above-mentioned cultivation material is 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.

[0015] Furthermore, in parts by weight, the mixed powder 1 contains 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. The mass ratio of the mixed powder 1, bran shells, corn flour, and sucrose powder in the mixed powder 2 is 50-55:20-25:30-35:25-28.

[0016] 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; 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.

[0017] Most specifically, a method for preparing a cultivation material for black fungus with increased vitamin B2 is characterized by comprising the following steps: 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.

[0018] A method for cultivating black fungus for increasing vitamin B2, characterized in that it comprises the following steps: Step 1: Prepare the cultivation material: (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; (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; (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; (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; Step 2: Inoculate and cultivate black fungus: (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%; (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.

[0019] 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.

[0020] 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 the self-metabolism forms 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.

[0021] The present invention has the following technical effects: 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

[0022] 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.

[0023] 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.

[0024] Example 1 A method for preparing a cultivation material for black fungus with increased vitamin B2 comprises the following steps: Fermentation Preparation of Fermented Products: 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; 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; 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; 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 40:15:2.5:2.5:6.

[0025] Comparative Example 1 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.

[0026] 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.

[0027] Comparative Example 2 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.

[0028] 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.

[0029] Table 1: Nutritional composition of different fermentations

[0030] 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.

[0031] 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.

[0032] Example 2 A method for cultivating black fungus for increasing vitamin B2 comprises the following steps: Step 1: Prepare the cultivation material: Using the cultivation material prepared in Example 1; Step 2: Inoculate and cultivate black fungus: (1) The cultivation material was 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%; (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.

[0033] 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.

[0034] Table 2:

[0035] It can be seen that the control group 1 was conventional cultivation material, the cultivation period of black fungus was 60 to 62 days, and the vitamin B2 content was 0.59 mg / 100 g dry fungus. In the control group 2, vitamin B2 was directly added to the cultivation material, and there were no significant changes in the cultivation period, bag yield, vitamin B2 content and the properties of black fungus, indicating that the vitamin B2 in the cultivation 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 vitamin B2 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 its bag yield is significantly reduced compared with that in Example 2, and the content of vitamin B2 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 finally the cultivation period, bag yield, and vitamin B2 content are significantly different from those in Example 1.

[0036] In addition, during the test, when the cultivation materials of Comparative Examples 1 and 2 were inoculated with black fungus, the vitamin B2 content in the cultivation materials of Comparative Examples 1 and 2 was adjusted to the same as in Example 2 by exogenous addition of vitamin B2, and then the black fungus was inoculated and cultivated (recorded as Comparative Examples 1-1 and Comparative Example 2-1, respectively). As a result, in the cultivation materials with the same vitamin B2 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 vitamin B2 was 0.84 mg / 100 g dry ear and 0.91 mg / 100 g dry ear, respectively, which was slightly increased compared with Comparative Examples 1 and 2, but the increase was not obvious. After the black fungus was harvested, the vitamin B2 content in the cultivation materials of Test Example 2, Comparative Examples 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 vitamin B2 in the culture material, vitamin B2 can be efficiently utilized. Compared with the present invention, in the culture materials of Comparative Examples 1-1 and Comparative Example 2-1, due to the slow growth of black fungus and the slow absorption and utilization rate of vitamin B2, there is obviously a situation where vitamin B2 is decomposed and lost and is not absorbed and utilized by the black fungus.

[0037] Example 3 A method for cultivating black fungus for increasing vitamin B2 comprises the following steps: Step 1: Prepare the cultivation material: (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 for later use; (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; (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; (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; Step 2: Inoculate and cultivate black fungus: (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%; (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.

[0038] The yield of dried black fungus cultivated in this embodiment reached 120 g / bag, and the content of vitamin B2 in the black fungus reached 2.01 mg / 100 g dried black fungus.

[0039] Example 4 A method for cultivating black fungus for increasing vitamin B2 comprises the following steps: Step 1: Prepare the cultivation material: (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; (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; (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 live bacteria of the mixed powder 2, Lactococcus lactis, Bacillus licheniformis and Hansenula arabinitol is 100:1: 0.3: 0.5; (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; Step 2: Inoculate and cultivate black fungus: (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%; (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.

[0040] The yield of dried black fungus cultivated in this embodiment reached 124 g / bag, and the content of vitamin B2 in the black fungus reached 1.91 mg / 100 g dried black fungus.

Claims

1. A cultivation material for black fungus that improves vitamin B2, characterized in that: The invention is composed of a mixture of basswood chips, quicklime, gypsum powder, purified water and fermented products. The fermented products are prepared by crushing 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 in the mixed powder 1 into a mixed powder 1, adding bran shells, corn flour and sucrose powder to form a mixed powder 2, sterilizing the mixed powder, and using arabitol Hansen yeast ( Hansenula arabitolgenes ), Lactococcus lactis ( Lactococcus lactis ) and Bacillus licheniformis ( Bacillus licheniformis ) is obtained by fermentation.

2. A cultivation material for black fungus that improves vitamin B2 as claimed in claim 1, characterized in that: 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.

3. A cultivation material for black fungus that improves vitamin B2 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. A cultivation material for black fungus that increases vitamin B2 as described in any one of claims 1 to 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. A cultivation material for black fungus that increases vitamin B2 as claimed in 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 cultivation material for black fungus with increased vitamin B2 as claimed in claim 5, characterized in that: 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.

7. A method for cultivating black fungus for increasing vitamin B2, characterized in that: The steps include: Step 1: Prepare the cultivation material: (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; (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; (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; (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; Step 2: Inoculate and cultivate black fungus: (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%; (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.

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