Active ganoderma lucidum polysaccharide compound bacterial liquid and preparation method and application thereof

Abstract

The application discloses a kind of active ganoderma lucidum polysaccharide complex bacteria liquid and its preparation method and application, belong to the field of bioengineering technology.The complex bacteria liquid includes ganoderma lucidum polysaccharide active bacteria and meat ganoderma chelating component, and is in dormant state at 4-10 DEG C, is activated and has fission capacity at 25-37 DEG C.Preparation method includes: screening high-activity ganoderma lucidum strain, is activated, and is obtained liquid strain by expansion culture, and is mixed with meat ganoderma extract according to proportion, and is co-cultured under specific condition for 5-8 days, and then is treated by low-temperature dormancy, and the application bacteria liquid can be added to livestock and poultry feed or drinking water, realize zero antibiotic, zero hormone, zero heavy metal residue breeding, and the obtained chicken, pork, egg is enriched with active ingredients such as ganoderma lucidum polysaccharide, total triterpenoids, adenosine, guanosine, and the protein content is high, the fat content is low, and the proportion of organic selenium is ≥80%.The bacteria liquid can also be used for preparing dietary supplement for enhancing immunity, activating aging cells and assisting anti-tumor.

Description

Technical Field

[0001] This invention belongs to the field of bioengineering technology, specifically relating to an active Ganoderma lucidum polysaccharide complex bacterial solution, its preparation method, and its application. Background Technology

[0002] Ganoderma lucidum (Ganoderma lucidum) As a traditional and precious Chinese medicinal herb, Ganoderma lucidum possesses the characteristic of being both food and medicine. Its core active ingredients, Ganoderma lucidum polysaccharides and Ganoderma lucidum triterpenes, have been proven by modern science to have multiple pharmacological effects, including regulating immunity, anti-tumor activity, anti-oxidation, and anti-aging. However, most Ganoderma lucidum polysaccharide products in the current technology are in solid crystalline form, lacking life and vitality. Related products are mostly produced through synthesis or additive methods, resulting in problems such as low bioavailability and numerous uncertainties.

[0003] Meanwhile, traditional livestock and poultry farming has long relied on antibiotics, hormones, and other chemical substances to control diseases, leading to food safety hazards such as antibiotic residues and excessive heavy metals in meat and egg products. Although there are reports of functional feed additives in existing technologies, there is still no complete technical solution for chelating bioactive Ganoderma lucidum bacteria with meat Ganoderma lucidum extract and directly applying it to livestock and poultry farming to enrich meat and eggs with Ganoderma lucidum active ingredients.

[0004] Reishi mushroom, a rare slime mold complex, is rich in polysaccharides, nucleic acids, flavonoids, and other active substances, possessing extremely strong antioxidant and repair capabilities. Biochelation of Reishi mushroom and Reishi mushroom is expected to produce synergistic effects.

[0005] Therefore, developing a bioactive Ganoderma lucidum polysaccharide complex bacterial solution that can be activated at low temperatures and dormant at high temperatures, and applying it to livestock and poultry farming to achieve a functional meat and egg product with "zero antibiotics, zero residues, and high Ganoderma lucidum components" has significant industrial value and market prospects.

[0006] The information disclosed in this background section is intended only to enhance the understanding of the overall background of the invention and should not be construed as an admission or in any way implying that the information constitutes prior art known to those skilled in the art. Summary of the Invention

[0007] The purpose of this invention is to provide a live Ganoderma lucidum polysaccharide complex bacterial solution with biological activity, capable of low-temperature dormancy and high-temperature activation. A method for preparing this complex bacterial solution is provided, achieving stable chelation and co-cultivation of Ganoderma lucidum active ingredients (polysaccharides, triterpenes, adenosine) with the effective components of Ganoderma lucidum. This complex bacterial solution is applied to livestock and poultry feed conversion, enabling livestock and poultry to eliminate heavy metals and drug residues in their bodies without the need for antibiotics and other drugs, while enriching them with active ingredients such as Ganoderma lucidum polysaccharides. This produces functional meat and egg products rich in Ganoderma lucidum polysaccharides, total triterpenes, adenosine, guanosine, and high in organic selenium, while being low in fat and high in protein.

[0008] To achieve the above objectives, a specific embodiment of the present invention provides the following technical solution: An active Ganoderma lucidum polysaccharide complex bacterial solution, the complex bacterial solution comprising live Ganoderma lucidum polysaccharide bacteria and Ganoderma lucidum chelate components, wherein the live Ganoderma lucidum polysaccharide bacteria are obtained by fermentation and culture of wild precious Ganoderma lucidum strains, and the Ganoderma lucidum chelate components are a complex active product obtained by co-culturing Ganoderma lucidum extract and live Ganoderma lucidum bacteria; The compound bacterial solution is in a dormant state at 4-10℃ and is activated and has biodegradation ability at 25-37℃.

[0009] In one or more embodiments of the present invention, the active ingredients in the compound bacterial solution include Ganoderma lucidum polysaccharides, Ganoderma lucidum triterpenes, adenosine and guanosine, wherein the Ganoderma lucidum polysaccharides are mainly β-glucan, accounting for more than 70% of the total polysaccharide content.

[0010] A method for preparing the above-mentioned Ganoderma lucidum polysaccharide complex bacterial solution includes the following steps: S1. Select high-quality Ganoderma lucidum strains with high polysaccharide and triterpenoid content from wild Ganoderma lucidum, and obtain liquid Ganoderma lucidum strains through slant activation and shake flask expansion. S2. Take the fruiting body of Ganoderma lucidum, and obtain Ganoderma lucidum extract by washing, homogenizing, filtering or water extraction and alcohol precipitation. S3. Mix the Ganoderma lucidum liquid culture obtained in step S1 with the Ganoderma lucidum extract obtained in step S2 at a volume ratio of 1:0.5~2, add fermentation medium, and co-culture for 5-8 days under pH 5.5-6.5, temperature 26-30℃, and aeration conditions. S4. After co-cultivation, the fermentation broth is cooled to 4-10℃ to allow the live bacteria to enter a dormant state, thus obtaining the compound bacterial solution.

[0011] In one or more embodiments of the present invention, the fermentation culture medium in step S3 comprises, by weight: 1-3 parts corn flour, 0.5-2 parts sucrose, 0.2-1 parts yeast powder, 0.02-0.1 parts magnesium sulfate, 0.05-0.2 parts dipotassium hydrogen phosphate, and the remainder is water.

[0012] The above-mentioned Ganoderma lucidum polysaccharide compound bacterial solution is used in livestock and poultry breeding by adding the compound bacterial solution to the basic feed at a ratio of 0.5%-5% of the total feed weight, or diluting it into drinking water at a volume ratio of 1:200-1:500 for feeding poultry or livestock.

[0013] In one or more embodiments of the present invention, the basic feed comprises a mixture of coconut coir, seaweed by-products, soybean meal, and hybrid forage.

[0014] In one or more embodiments of the present invention, after feeding the compound bacterial solution, the obtained livestock or poultry meat or eggs contain at least one of Ganoderma lucidum polysaccharide, total triterpenes, adenosine and guanosine, and do not contain chloramphenicol, clenbuterol, fluoroquinolones, sulfonamides or tetracycline antibiotic residues.

[0015] In one or more embodiments of the present invention, the obtained chicken meat has a protein content ≥20g / 100g and a fat content ≤6g / 100g; The vitamin B1 content in pork is ≥0.45mg / 100g; Eggs contain ≥56mg / 100g of calcium and ≥14μg / 100g of selenium; Furthermore, the organic selenium content in the meat or eggs accounts for ≥80% of the total selenium content.

[0016] The above-mentioned Ganoderma lucidum polysaccharide complex bacterial liquid is used in the preparation of dietary supplements, which are used to enhance human immunity, activate senescent cells, remove toxins and heavy metals from the body, remove diseased cells, remove free radicals, and assist in lowering blood pressure or in fighting tumors.

[0017] In one or more embodiments of the present invention, the dietary supplement is a live bacterial powder prepared by freeze-drying the compound bacterial liquid, or a liquid oral preparation.

[0018] Compared with the prior art, the beneficial effects of the present invention are as follows: The composite bacterial solution prepared by this invention has biological activity and can be dormant at low temperatures and activated at high temperatures. Compared with non-living crystalline Ganoderma lucidum polysaccharides, it has higher conversion efficiency and better bioavailability.

[0019] Using this bacterial solution in livestock and poultry farming has enabled a safe farming model with "zero antibiotics, zero hormones, and zero heavy metal residues," significantly improving the disease resistance of livestock and poultry. The resulting chicken, pork, and eggs clearly contain characteristic Ganoderma lucidum components such as polysaccharides, total triterpenes, adenosine, and guanosine, transforming ordinary meat and eggs into food-grade agricultural products with clear anti-aging, immune-enhancing, liver-protecting, and anti-inflammatory functions, while also significantly improving the nutritional quality of the products. The resulting Ganoderma lucidum chicken retains its texture even after being boiled in soup more than eight times, indicating a dense and firm texture, and superior taste and nutritional value compared to ordinary products.

[0020] The active ingredients of Ganoderma lucidum work synergistically with the inherent nutrients in meat and eggs to combat aging, including the elimination of senescent cells. (Senolytic) It promotes cell synthesis and repair, and provides systemic antioxidant and regulatory functions on multiple levels. Detailed Implementation

[0021] To enable those skilled in the art to better understand the technical solutions in this disclosure, the technical solutions in the embodiments of this disclosure will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of this disclosure, and not all embodiments. Based on the embodiments in this disclosure, all other embodiments obtained by those skilled in the art without creative effort should fall within the scope of protection of this disclosure.

[0022] Example 1: Preparation of active Ganoderma lucidum polysaccharide complex bacterial solution S1. Strain screening and activation Wild Ganoderma lucidum fruiting bodies were collected from the Changbai Mountain area. After tissue isolation and purification, the contents of Ganoderma lucidum polysaccharides and triterpenes in each strain were determined by HPLC. Superior strains with polysaccharide content ≥3.5% and triterpene content ≥1.2% were screened and designated as LZ-108. This strain was inoculated into PDA slant medium and activated at 26℃ for 6 days to obtain activated strains.

[0023] S2. Preparation of liquid bacterial cultures The activated strain was inoculated into a liquid culture medium containing 2.5% glucose, 1.5% soybean meal, 1.5% wheat bran, 0.08% magnesium sulfate, and 0.15% potassium dihydrogen phosphate. The culture was then incubated at 26°C and 180 rpm for 6 days to obtain Ganoderma lucidum liquid strain with a mycelial ball density ≥80%.

[0024] S3. Preparation of Ganoderma lucidum extract Take 500g of freshly collected Ganoderma lucidum fruiting bodies, wash them clean, and cut them into 1cm pieces. 3 Take a small piece, add twice the volume of sterile water, homogenize at 4°C, and pass through a 200-mesh sieve to obtain the raw pulp of Ganoderma lucidum.

[0025] S4. Co-cultivation and chelation The liquid Ganoderma lucidum culture and the raw Ganoderma lucidum slurry were mixed at a volume ratio of 1:1 and added to a fermentation tank. A fermentation medium containing 2% corn flour, 1% sucrose, 0.5% yeast powder, 0.05% magnesium sulfate, and 0.1% dipotassium hydrogen phosphate was added. Fermentation conditions were set as follows: pH 6.0, temperature 28℃, aeration ratio 1:1 vvm, stirring speed 150 rpm, and cultured for 7 days. After fermentation, samples were taken for testing. The culture solution was light brown, had a strong Ganoderma lucidum aroma, and the mycelial ball density was ≥90%.

[0026] S5. Low-temperature dormancy treatment The fermentation broth was cooled to 4°C and maintained at this temperature for 2 hours to induce dormancy in the live bacteria. Testing showed that the number of live bacteria remained stable at 10 in the dormant state. 8 The concentration of CFU / mL or higher yields an active Ganoderma lucidum polysaccharide complex bacterial solution.

[0027] S6. Detection of active ingredients in compound bacterial solutions The above-mentioned compound bacterial culture was used to determine the content of Ganoderma lucidum polysaccharides using the sulfuric acid-phenol method, the content of total triterpenes using the vanillin-perchloric acid colorimetric method, and the content of adenosine and guanosine using HPLC. The results are shown in Table 1.

[0028] Table 1. Content of active ingredients in Ganoderma lucidum polysaccharide complex bacterial solution

[0029] The data in the table show that the content of four key active ingredients in the Ganoderma lucidum polysaccharide complex bacterial liquid prepared by this invention is stable, and the proportion of Ganoderma lucidum polysaccharide in the total solids is significantly higher than that in conventional Ganoderma lucidum fermentation liquid.

[0030] Example 2: Application of compound bacterial solution in Ganoderma lucidum functional layer chicken farming Select 300 healthy 200-day-old Hy-Line Brown laying hens and randomly divide them into 3 groups of 100 each: Experimental group: Basic feed + 1% Ganoderma lucidum polysaccharide compound bacterial solution prepared in Example 1, which was evenly sprayed onto the surface of the feed. Control group 1: Basic feed, without added bacterial solution Control group 2: Basic feed + 1% commercially available Ganoderma lucidum polysaccharide powder, solid crystalline form The trial lasted 60 days. The basic feed formula consisted of 60% corn, 25% soybean meal, 8% limestone powder, 5% wheat bran, and 2% premix. The chickens in the experimental group had free access to feed and water, and no antibiotics or hormones were used throughout the trial.

[0031] After the experiment, 30 eggs and 10 chickens were randomly collected from each group, and their breast and leg muscle samples were sent to a third-party testing institution with CMA accreditation for testing.

[0032] Heavy metal and veterinary drug residue tests were performed on chicken and eggs in the experimental group, and the results are shown in Table 2.

[0033] Table 2. Safety test results of feeding chicken with Ganoderma lucidum polysaccharide compound bacterial solution.

[0034] Table 2 shows that the levels of heavy metals lead and cadmium in the chicken and eggs of the experimental group were far below the national standard limits, and all tested veterinary drug residues were "not detected". This indicates that the chickens fed with the compound bacterial solution of this invention are in good health under antibiotic-free farming conditions, and the product is far safer than ordinary products sold in supermarkets.

[0035] The nutritional indicators of the products in the experimental group and the control group were compared and tested, and the results are shown in Table 3.

[0036] Table 3. Comparison of nutritional quality between Ganoderma lucidum-infused chicken and eggs

[0037] Table 3 shows that the experimental group's chicken had a protein content of 20.2g / 100g, about 10% higher than regular chicken; and a fat content of only 5.8g / 100g, about 30%-50% lower than regular chicken, making it a high-protein, low-fat product suitable for fitness enthusiasts and those trying to lose weight. The eggs contained 56.3mg / 100g of calcium, about 20% higher than regular eggs; and 14.5μg / 100g of selenium, which is at an excellent level for selenium-rich foods.

[0038] The characteristic active ingredients of Ganoderma lucidum were detected in the chicken and eggs of the experimental group, and the results are shown in Table 4.

[0039] Table 4. Content of Ganoderma lucidum active ingredients in Ganoderma lucidum functional chicken and eggs

[0040] Table 4 shows that Ganoderma lucidum polysaccharides, total triterpenes, adenosine, and guanosine, characteristic components of Ganoderma lucidum, were detected in both chicken and eggs in the experimental group. These are unique properties not found in ordinary meat and eggs. Among them, the total triterpenes content of chicken reached 0.35%, and the adenosine content reached 0.26%, indicating clear auxiliary health benefits.

[0041] The proportion of organic selenium in the experimental group products was tested, and the results are shown in Table 5.

[0042] Table 5. Proportion of Organic Selenium in Ganoderma Lucidum Functional Products

[0043] Table 5 shows that organic selenium accounted for more than 80% of the total selenium in the experimental group products. The bioavailability and safety of organic selenium are far superior to those of inorganic selenium, and it has better antioxidant, antiviral and thyroid function protection effects.

[0044] The total amino acid content of chicken and pork in the experimental group was measured, and the results are shown in Table 6.

[0045] Table 6 Total Amino Acid Content of Ganoderma Lucidum Functional Products

[0046] Table 6 shows that the total amino acid content of the experimental group chicken was about 10%-15% higher than that of ordinary chicken, indicating that the product had a better flavor and was more nutritious.

[0047] Example 3: Application of compound bacterial solution in Ganoderma lucidum-based functional pig farming Sixty healthy weaned piglets, approximately 30 days old, were selected and randomly divided into two groups of 30 piglets each. Experimental group: Basic feed + 2% Ganoderma lucidum polysaccharide compound bacterial solution prepared in Example 1, which was evenly sprayed onto the surface of the feed. Control group: Basic feed, without added bacterial solution The trial lasted 120 days, ending at a market weight of approximately 100 kg. The basal feed was prepared according to the standard formula used on pig farms. No antibiotics or growth hormones were used throughout the trial.

[0048] Nutritional quality tests were conducted on the pork from the experimental group after slaughter, and the results are shown in Table 7.

[0049] Table 7 Nutritional Quality of Ganoderma-Infused Functional Pork

[0050] Table 7 shows that the experimental group of pork had increased protein content, decreased fat content, and a vitamin B1 content of 0.45 mg / 100g, significantly higher than that of ordinary pork, which helps with energy metabolism. Meanwhile, Ganoderma lucidum polysaccharides, total triterpenes, adenosine, and other active ingredients were also detected in the pork.

[0051] Example 4: Repeated Boiling Experiment of Ganoderma Functional Chicken Soup Take one chicken (approximately 1.5 kg) fed with Ganoderma lucidum as described in Example 2, slaughter and process it, add 2 L of water, bring to a boil over high heat, then simmer over low heat for 1.5 hours, and drink the broth. Remove the chicken, add another 2 L of water, and repeat the above cooking process. Perform sensory evaluation and nutritional component testing on the broth each time.

[0052] The test results are shown in Table 8.

[0053] Table 8 Results of repeated boiling experiment of Ganoderma lucidum functional chicken

[0054] Table 8 shows that the Ganoderma lucidum chickens fed with this invention can be boiled repeatedly with water more than 8 times without becoming severely mushy, while ordinary chicken begins to disintegrate after 30 minutes of boiling. This further proves that the Ganoderma lucidum polysaccharide compound bacterial liquid makes livestock and poultry meat more delicate and firm, and has excellent repeated stewing characteristics.

[0055] Example 5: Preparation of Ganoderma lucidum polysaccharide compound bacterial liquid dietary supplement The Ganoderma lucidum polysaccharide complex bacterial solution prepared in Example 1 was subjected to the following operations under aseptic conditions: The compound bacterial solution is bottled into 10mL brown glass bottles, sealed, and stored at 4℃. Take 1-2 bottles daily, either directly or diluted with warm water. This product enhances immunity, combats fatigue, and helps eliminate toxins from the body.

[0056] The compound bacterial solution was pre-frozen at -40℃ for 2 hours, then transferred to a freeze dryer and freeze-dried under a vacuum of ≤10Pa for 24 hours to obtain a live bacterial powder. The number of live bacteria in the powder was ≥10. 9CFU / g. Can be encapsulated or consumed directly as a solid beverage. Store at room temperature away from light.

[0057] Example 6: Analysis of the synergistic anti-aging mechanism The product of this invention, namely the Ganoderma lucidum polysaccharide complex bacterial liquid and the meat and egg products fed with it, exerts its anti-aging and cell repair effects through the following multi-pathway and multi-target synergistic mechanism: Molecular level: Ganoderma lucidum polysaccharides have SOD-like activity, which can scavenge free radicals and prevent peroxidation in the body; Ganoderma triterpenes (ganoderic acid A) directly scavenge superoxide anions and hydroxyl radicals; The carnosine and taurine in chicken provide powerful antioxidant and anti-glycation effects; Selenium in pork exerts its antioxidant function through the glutathione peroxidase system.

[0058] Cellular level: Ganoderma lucidum acid A as Senolytic Agents that target and eliminate senescent cells; Ganoderma lucidum polysaccharides activate the autophagy pathway and alleviate mitochondrial dysfunction; Adenosine promotes collagen synthesis and improves dermal structure.

[0059] Organizational and system level: Ganoderma lucidum polysaccharides regulate immune function and improve metabolism; Pork protein and B vitamins provide raw materials for cell repair; Chicken bioactive cyclic peptides and choline support nerve and brain function.

[0060] The aforementioned synergistic mechanism enables the product of this invention to have a more comprehensive and longer-lasting anti-aging effect than a single ingredient or ordinary meat and eggs.

[0061] The composite bacterial solution prepared by this invention has biological activity and can be dormant at low temperatures and activated at high temperatures. Compared with non-living crystalline Ganoderma lucidum polysaccharides, it has higher conversion efficiency and better bioavailability.

[0062] Using this bacterial solution in livestock and poultry farming has enabled a safe farming model with "zero antibiotics, zero hormones, and zero heavy metal residues," significantly improving the disease resistance of livestock and poultry. The resulting chicken, pork, and eggs clearly contain characteristic Ganoderma lucidum components such as polysaccharides, total triterpenes, adenosine, and guanosine, transforming ordinary meat and eggs into food-medicine homologous agricultural products with clear anti-aging, immune-enhancing, liver-protecting, and anti-inflammatory functions. Furthermore, the nutritional quality of the products is significantly improved: chicken protein ≥20g / 100g, fat ≤6g / 100g; pork vitamin B1 content increased by more than 50%; eggs have higher calcium and selenium content than ordinary eggs; organic selenium accounts for more than 80%, resulting in higher absorption safety. The produced Ganoderma lucidum chicken retains its texture even after being repeatedly boiled in soup more than 8 times, indicating a dense and firm texture, and superior taste and nutritional value compared to ordinary products.

[0063] The active ingredients of Ganoderma lucidum work synergistically with the inherent nutrients in meat and eggs to combat aging, including the elimination of senescent cells. (Senolytic) It promotes cell synthesis and repair, and provides systemic antioxidant and regulatory functions on multiple levels.

[0064] It will be apparent to those skilled in the art that this disclosure is not limited to the details of the exemplary embodiments described above, and that this disclosure can be implemented in other specific forms without departing from the spirit or essential characteristics of this disclosure. Therefore, the embodiments should be considered in all respects as exemplary and non-limiting, and the scope of this disclosure is defined by the appended claims rather than the foregoing description. Thus, it is intended that all variations falling within the meaning and scope of equivalents of the claims be included within this disclosure.

[0065] Furthermore, it should be understood that although this specification describes embodiments, not every embodiment contains only one independent technical solution. This narrative style is merely for clarity. Those skilled in the art should consider the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. An active Ganoderma lucidum polysaccharide complex bacterial solution, characterized in that, The compound bacterial solution includes Ganoderma lucidum polysaccharide live bacteria and Ganoderma lucidum chelate component. The Ganoderma lucidum polysaccharide live bacteria are obtained by fermentation and culture of wild precious Ganoderma lucidum strains. The Ganoderma lucidum chelate component is a compound active product after co-culturing Ganoderma lucidum extract and Ganoderma lucidum live bacteria. The compound bacterial solution is in a dormant state at 4-10℃ and is activated and has biodegradation ability at 25-37℃.

2. The Ganoderma lucidum polysaccharide complex bacterial solution according to claim 1, characterized in that, The active ingredients in the compound bacterial solution include Ganoderma lucidum polysaccharides, Ganoderma lucidum triterpenes, adenosine and guanosine, among which Ganoderma lucidum polysaccharides are mainly β-glucan, accounting for more than 70% of the total polysaccharide content.

3. A method for preparing the Ganoderma lucidum polysaccharide complex bacterial solution according to claim 1 or 2, characterized in that, Includes the following steps: S1. Select high-quality Ganoderma lucidum strains with high polysaccharide and triterpenoid content from wild Ganoderma lucidum, and obtain liquid Ganoderma lucidum strains through slant activation and shake flask expansion. S2. Take the fruiting body of Ganoderma lucidum, and obtain Ganoderma lucidum extract by washing, homogenizing, filtering or water extraction and alcohol precipitation. S3. Mix the Ganoderma lucidum liquid culture obtained in step S1 with the Ganoderma lucidum extract obtained in step S2 at a volume ratio of 1:0.5~2, add fermentation medium, and co-culture for 5-8 days under pH 5.5-6.5, temperature 26-30℃, and aeration conditions. S4. After co-cultivation, the fermentation broth is cooled to 4-10℃ to allow the live bacteria to enter a dormant state, thus obtaining the compound bacterial solution.

4. The preparation method according to claim 3, characterized in that, The fermentation medium mentioned in step S3 comprises, by weight: 1-3 parts corn flour, 0.5-2 parts sucrose, 0.2-1 parts yeast powder, 0.02-0.1 parts magnesium sulfate, 0.05-0.2 parts dipotassium hydrogen phosphate, and the remainder is water.

5. The application of the Ganoderma lucidum polysaccharide complex bacterial solution according to claim 1 or 2 in livestock and poultry farming, characterized in that, The compound bacterial solution is added to the basic feed at a ratio of 0.5%-5% of the total feed weight, or diluted in drinking water at a volume ratio of 1:200-1:500 for feeding poultry or livestock.

6. The application according to claim 5, characterized in that, The basic feed consists of a mixture of coconut coir, seaweed by-products, soybean meal, and hybrid forage.

7. The application according to claim 5, characterized in that, After feeding the compound bacterial solution, the obtained livestock and poultry meat or eggs contain at least one of Ganoderma lucidum polysaccharides, total triterpenes, adenosine and guanosine, and do not contain chloramphenicol, clenbuterol, fluoroquinolones, sulfonamides or tetracycline antibiotic residues.

8. The application according to claim 7, characterized in that, The obtained chicken contains ≥20g / 100g of protein and ≤6g / 100g of fat. The vitamin B1 content in pork is ≥0.45mg / 100g; Eggs contain ≥56mg of calcium and ≥14μg of selenium. Furthermore, the proportion of organic selenium in the meat or eggs is ≥80% of the total selenium.

9. The application of the Ganoderma lucidum polysaccharide complex bacterial solution according to claim 1 or 2 in the preparation of dietary supplements, characterized in that, The dietary supplement is used to enhance human immunity, activate aging cells, remove toxins and heavy metals from the body, remove diseased cells, eliminate free radicals, and assist in lowering blood pressure or in fighting tumors.

10. The application according to claim 9, characterized in that, The dietary supplement is a live bacterial powder made by freeze-drying the compound bacterial liquid, or a liquid oral preparation.

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