一种桑黄-山药发酵菌质及其制备方法和应用
The two-way fermentation technology using yam and black beans as fermentation substrates solves the problem of low efficiency in the synthesis of active ingredients in traditional fermentation technology, and achieves a significant improvement in the active ingredients of Phellinus linteus and yam, which have high antioxidant capacity and broad application prospects.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- LIAONING ACAD OF MICROBIOLOGY
- Filing Date
- 2025-07-30
- Publication Date
- 2026-07-17
AI Technical Summary
Traditional fermentation techniques for Sanghuang and yam cannot fully utilize the potential of their active ingredients, and the nutritional components of yam are not fully utilized during the processing, resulting in low efficiency in the synthesis of active ingredients.
Using yam as the fermentation medium and black beans as a supplementary nitrogen source, the fermentation is carried out in two directions using Phellinus linteus strain to promote the growth of Phellinus linteus and the production of active products. The mycelium of Phellinus linteus secretes enzymes to degrade the cell wall structure in yam, releasing active ingredients, while simultaneously enhancing the synthesis of active ingredients in Phellinus linteus itself.
It significantly improves the bioavailability and pharmacological activity of fermentation products, enhances antioxidant capacity, significantly increases the content of active ingredients such as flavonoids, polyphenols, and polysaccharides, improves the scavenging rate of DPPH free radicals and hydroxyl free radicals, and the fermentation process is simple and efficient.
Smart Images
Figure CN120966641B_ABST