CN107012101A - A kind of method for removing the peel burdock liquid fermentation medium and the new mushroom of fermented tea - Google Patents
A kind of method for removing the peel burdock liquid fermentation medium and the new mushroom of fermented tea Download PDFInfo
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- CN107012101A CN107012101A CN201710253071.6A CN201710253071A CN107012101A CN 107012101 A CN107012101 A CN 107012101A CN 201710253071 A CN201710253071 A CN 201710253071A CN 107012101 A CN107012101 A CN 107012101A
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- mushroom
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
Abstract
Burdock liquid fermentation medium is removed the peel the invention provides one kind, is made up of peeling radix bardanae and water by weight 1%~15% (w/v).Fermented present invention also offers above-mentioned fermentation medium the method for edible mushroom, including actication of culture, prepare the as above step such as liquid fermentation medium, liquid fermentation and culture.The present invention can be effectively to combine edible mushroom and radix bardanae, advantageously account for the problem of burdock utilization of resources narrow range, it is also beneficial to provide a kind of pure natural fermentation medium for edible mushroom, abundant edible fungus liquid fermentation medium species, all has important practical significance to the optimization burdock utilization of resources and the sustainable development of promotion edible mushroom process deeply industry.
Description
Technical field
The invention belongs to biological fermentation field, and in particular to one kind peeling burdock liquid fermentation medium and the new mushroom of fermented tea
Method.
Background technology
Edible mushroom (edible fungus) refers to that fructification is very large, gill fungus bacterium (macro fungi) that can be edible, is commonly called as mushroom
Mushroom.In China's at least edible mushroom kind more than 360, such as Basidiomycotina：Mushroom, straw mushroom, mushroom, agaric, white fungus, hedgehog hydnum, dictyophora phalloidea,
Matsutake, dried mushroom, russule, ganoderma lucidum, cordyceps sinensis, truffle, Pleurotus nebrodensis and bolete；For example in Ascomycotina have：Hickory chick, saddle fungus
Deng.Edible rhzomorph rich in nutrition content, wherein carbohydrate, protein, unsaturated fat content are suitable, more have compared with general food
Beneficial to maintaining, the nutrition of human body is balanced, and it is rich in gill fungus granulose, alkene terpene, several amino acids, vitamin and trace element, can strengthen
Immune function of human body, has significant remission effect to tumour and cardiovascular and cerebrovascular disease, has auxiliary curative effect to a variety of chronic diseases, symbol
Close the health diet demand of modern.
The liquid fermentation of edible mushroom has that cost is low, raw material sources are wide, with short production cycle, growth conditions is easy to control, yield
The features such as height, achievable extensive industrialization.Edible mushroom in addition to a large amount of mycelia are produced, can also produce albumen by liquid fermentation
The various structures such as matter, polysaccharide, polypeptide, alkaloid, terpenoid, enzyme, vitamin are various, active extensive material, these things
Confrontation human organ has the effect of preventing and curing diseases, and has anti-inflammatory, antibacterial, anticancer, anti-aging, antiulcer, raising immunity and anti-spoke
The medicinal health care function such as penetrate, and equally there are a variety of nutritive values.Conventional edible fungus liquid fermentation medium composition is more at present
Be formulated by non-natural chemical reagent, step is more, be unfavorable for it is follow-up isolate and purify, and sent out according to common fermentation processes
The ferment time is longer, generally 120~168 hours, process inefficient.
The content of the invention
In view of this, burdock liquid fermentation medium is removed the peel it is an object of the invention to provide one kind, it is by peeling burdock
Root and water are constituted by weight 1%~15% (w/v).
Another object of the present invention is to provide a kind of method for removing the peel burdock liquid fermentation edible mushroom, it is characterised in that
Comprise the following steps：
1) actication of culture：Take edible mushroom strainses to be inoculated on slant medium to activate, the edible mushroom strainses activated；
2) liquid fermentation medium is prepared：Radix bardanae is pre-processed, by peeling radix bardanae and water according to weight ratio 1%~15%
(w/v) mix, 121 DEG C of high pressure steam sterilizations；
3) liquid fermentation and culture：By the edible fungus species activated, it is inoculated in the liquid fermentation medium prepared, liquid
Body fermented and cultured obtains edible fungus liquid fermented product.
Preferably, in the method for the peeling burdock liquid fermentation edible mushroom of the present invention, the edible mushroom includes mushroom, grass
Mushroom, mushroom, agaric, white fungus, hedgehog hydnum, dictyophora phalloidea, matsutake, dried mushroom, russule, ganoderma lucidum, cordyceps sinensis, truffle, Pleurotus nebrodensis, bolete, sheep tripe
The one or more of bacterium, saddle fungus or the new mushroom of tea.
Preferably, in the method for the peeling burdock liquid fermentation edible mushroom of the present invention, the edible mushroom is the new mushroom of tea.
Preferably, the present invention peeling burdock liquid fermentation edible mushroom method in, the step 1) described in inclined-plane
Culture medium is potato dextrose agar slant culture medium；The number of times of the activation is 1~2 time.
Preferably, in the method for the peeling burdock liquid fermentation edible mushroom of the present invention, the step 2) middle pretreatment ox
The method of burdock root is removed the peel for burdock is cleaned, and burdock is cut into 2~3cm × 2~3cm sizes, crushed 40 mesh sieves.
Preferably, the present invention peeling burdock liquid fermentation edible mushroom method in, the step 3) in liquid fermentation
Condition be liquid fermentation and culture 72 hours~120 hours under the conditions of 24-28 DEG C.
Therefore, the invention provides the edible fungus liquid tunning of the acquisition prepared according to the above method.
Preferably, it is the new mushroom liquid fermentation production of tea in the edible fungus liquid tunning of the present invention.
From the foregoing, it will be observed that the invention provides the peeling burdock liquid fermentation medium prepared according to the above method, the liquid
Body culture medium does not include chemical addition agent.
Compared with prior art, the present invention has advantages below to the present invention：
1) burdock (Arctium lappa L.), also known as：Reality, Great Burdock Achene, Fructus Arctii, also known as Japan's pizzle dish etc. are disliked, is
With the edible vegetables of fleshy root, with very high nutritive value and extensive pharmacological activity.Total lignan content in radix bardanae
It is higher, simultaneously containing synanthrin, polysaccharide, saponin(e, flavonoid glycoside, dietary fiber, Polyphenols and aldehyde material etc. enrich nutrition into
Point.Radix bardanae forms some achievements in research in terms of new, functional form deep processed product, pharmacy, health products.But by
Contain substantial amounts of cellulose in radix bardanae, it is limited to a certain extent and recycles scope.In the present invention, term " is gone
Skin burdock " refers to peeling radix bardanae.
Unexpectedly, inventors herein have recognized that containing the high-quality dietary fiber that can largely recycle in radix bardanae, especially
It is water-soluble dietary fiber；After peeling processing, the ratio of dietary fiber in fluid nutrient medium can be further improved.And eat
Bacterium also has in itself decomposes, using the ability of cellulose, while the proteins,vitamins,minerals contained in burdock root skin, leaf
The raw material that can be also grown etc. nutritional ingredient as medicine food fungi bacteria.In addition, in radix bardanae also have synanthrin, polysaccharide, saponin(e, flavonoid glycoside,
The abundant nutritional ingredient such as dietary fiber, Polyphenols and aldehyde material, by controlling appropriate ratio, is particularly suitable for eating
The liquid fermentation of the new mushroom of bacterium, such as tea.Therefore, first advantage of the present invention is effectively to combine edible mushroom and radix bardanae,
Burdock and water will be removed the peel and be formulated as liquid fermentation medium according to weight ratio 1%~15%, the new mushroom strains of tea are fermented
Culture, peeling burdock is after the new mushroom liquid fermentation of edible mushroom tea, and be decomposed utilization, is converted into the bioactive substances such as polysaccharide, both
The problem of burdock utilization of resources narrow range is advantageously accounted for, is also beneficial to provide a kind of pure natural fermentation medium for edible mushroom,
Abundant edible fungus liquid fermentation medium species, to optimizing the burdock utilization of resources and promoting the sustainable of edible mushroom process deeply industry
Development all has important practical significance.
2) present invention provide peeling the new mushroom of burdock liquid fermentation tea method, by burdock be converted into available plant-
Edible mushroom joint product, is conducive to the comprehensive utilization of burdock and edible mushroom.
3) the peeling burdock liquid fermentation medium that the present invention is provided, composition is natural, without chemical additive, preparation method
Simplicity, with the new mushroom strains of its fermented tea, obtains the product time short.
Brief description of the drawings
Fig. 1 is the new mushroom liquid fermentation and culture outside drawing of tea in one embodiment of the present of invention；
Fig. 2 is the new mushroom liquid fermentation and culture outside drawing of tea in one embodiment of the present of invention；
Fig. 3 is the new mushroom liquid fermentation and culture outside drawing of tea in one embodiment of the present of invention；
Fig. 4 is the new mushroom liquid fermentation and culture outside drawing of tea in one embodiment of the present of invention；
Fig. 5 is the new mushroom liquid fermentation and culture outside drawing of tea in the comparative example of the present invention；
Fig. 6 is the new mushroom liquid fermentation and culture outside drawing of tea in the comparative example of the present invention.
Embodiment
In one embodiment of the invention, a kind of peeling burdock liquid fermentation medium is provided by many experiments,
It is made up of peeling radix bardanae and water by weight 1%~15% (w/v).
Inventor has found, when peeling burdock and the weight ratio of water<When 1%, the new mushroom bacterial strain speed of growth of tea is slow, during culture
Between need be more than 7 days, could obtain enrich mycelium, be unfavorable for saving incubation time；When peeling burdock and the weight ratio of water>
When 15%, because burdock content is higher, liquid is sticky, is unfavorable for growth and saves raw material.
In one embodiment of the invention, the method that peeling burdock liquid fermentation edible mushroom is also provided, including following step
Suddenly：
1) actication of culture：Take edible mushroom strainses to be inoculated on slant medium to activate, the edible mushroom strainses activated；
2) liquid fermentation medium is prepared：Radix bardanae is pre-processed, by peeling radix bardanae and water according to weight ratio 1%~15%
(w/v) mix, 121 DEG C of high pressure steam sterilizations；
3) liquid fermentation and culture：By the edible fungus species activated, it is inoculated in the liquid fermentation medium prepared, liquid
Body fermented and cultured obtains edible fungus liquid fermented product.
Preferably, in one embodiment of the invention, the edible mushroom include mushroom, straw mushroom, mushroom, agaric, white fungus,
Hedgehog hydnum, dictyophora phalloidea, matsutake, dried mushroom, russule, ganoderma lucidum, cordyceps sinensis, truffle, Pleurotus nebrodensis, bolete, hickory chick, saddle fungus or the new mushroom of tea
It is one or more of.
Preferably, in another preferred embodiment of the invention, the edible mushroom is the new mushroom of tea.
Preferably, in another preferred embodiment of the invention, the step 1) described in slant medium be Ma Ling
Potato dextrose agar slant culture medium；The number of times of the activation is 1~2 time.
Preferably, the present invention another preferred embodiment in, the step 2) in pretreatment radix bardanae method be
Burdock is cleaned, removed the peel, burdock is cut into 2~3cm × 2~3cm sizes, crushed 40 mesh sieves.
Preferably, in another preferred embodiment of the invention, the step 3) in liquid fermentation condition be 24-28
Liquid fermentation and culture 72 hours~120 hours under the conditions of DEG C.
Most preferably, there is provided the method for the peeling new mushroom of burdock liquid fermentation tea, bag in yet another embodiment of the present invention
Include following steps：
Step 1, actication of culture：Take the new mushroom bacterial strain of tea to be inoculated on slant medium to activate 1~2 time, in 24~28 DEG C of bars
Activation culture 1~2 time under part, the new mushroom bacterial strain of tea activated；
Step 2, liquid fermentation medium is prepared：Burdock is cleaned, removed the peel, it is big that radix bardanae is cut into 2~3cm × 2~3cm
It is small, crushed 40 mesh sieves, burdock and water mixed according to weight ratio 1%~15% (w/v), pH naturally, pressure 103.4KPa,
121 DEG C of high pressure steam sterilization 20min；
Step 3, liquid fermentation and culture：By the new mushroom strains of the tea activated, the fungus block of clip one is inoculated in the liquid prepared
In fermentation medium, liquid fermentation and culture obtains product in 72~120 hours under the conditions of 24-28 DEG C.
It is preferred that, the slant medium is potato dextrose agar slant culture medium.Specifically, potato glucose
Agar slant culture-medium, according to GB4789.15-2010《Microbiological test of food hygiene mould and yeast counts》Prepare, use
In the recovery and preservation of strain.
The new mushroom strains of tea described in the embodiment of the present invention are edible mushroom commonly used in the art, purchased from China General Microbiological bacterium
Plant the CGMCC No.5778 of preservation administrative center (CGMCC).
The measure of polysaccharide is determined using phend-sulphuric acid in the embodiment of the present invention, is the normal of those skilled in the art's use
Advise in experimental method, following examples, Thick many candies content is the amount per contained polysaccharide in ml liquid fermentation liquids.
Below in conjunction with the embodiment in the present invention, the technical scheme in the present invention is clearly and completely described.It is aobvious
So, described embodiment is only a part of embodiment of the invention, rather than whole embodiments.Based on the reality in the present invention
Example is applied, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made all belongs to
In the scope of protection of the invention.
Embodiment 1
Step 1, actication of culture：The new mushroom strains of tea (are purchased from China General Microbiological culture presevation administrative center, bacterial strain is compiled
Number CGMCC No.5778) slant medium (potato dextrose agar slant culture medium) is inoculated into, cultivated 7 days at 25 DEG C,
Inclined-plane is covered with to mycelia；
Step 2, liquid fermentation medium is prepared：Radix bardanae is cleaned, peeling；The radix bardanae of peeling is cut into 1.5cm × 1.5cm
Size, crushed 40 mesh sieves, and liquid fermentation medium composition is peeling radix bardanae and water, expected water weight ratio 5% (w/v), pH is certainly
So (do not adjust pH), pressure 103.4KPa, 121 DEG C of high pressure steam sterilization 20min；
Step 3, liquid fermentation and culture：The slant strains activated are taken to be inoculated into equipped with 100mL aforesaid liquid fermented and cultureds
In the 250mL blake bottles of base, 24 DEG C of fermented and cultureds 72 hours collect tunning.
As shown in figure 1, after for fermentation 72 hours, the new mushroom liquid fermentation and culture outside drawing of tea, wherein it is possible to substantially observe
Mycelium (mycelium pellet) covers with culture medium substantially.
Analysis to tunning：
The extraction of Thick many candies：It is method commonly used in the art using water extraction and alcohol precipitation method.After liquid fermentation terminates, filtered through gauze
Liquid medium afterwards is placed in 60 DEG C of constant incubators, is concentrated into original volume 1/5, adds 5 times of ethanol of volume 95%, alcohol precipitation mistake
Night.4000r/min centrifugation 5min filterings, precipitation is cleaned 2~3 times with 75% ethanol, and 50 DEG C of drying precipitations obtain Thick many candies product.
The measure of Thick many candies content：It is method commonly used in the art using phend-sulphuric acid.Thick many candies 10mL distilled water
Dissolving 4 hours, draws 1mL Thick many candies solution, sequentially adds 6% phenol solution 1mL, concentrated sulfuric acid 5mL, mixes, is stored at room temperature
5min, then boiling water bath heating 15min, absorbance is determined at 490nm, Thick many candies content is calculated.Measuring Thick many candies content is
21.46mg/ml。
Embodiment 2
Difference from Example 1 is that burdock and water weight ratio are 1% (w/v), and liquid fermentation and culture is measured for 72 hours
Thick many candies content is 18.23mg/ml.
As shown in Fig. 2 the step of embodiment 2 is pressed, and liquid fermentation and culture 72 hours, mycelium pellet has covered with culture medium.
Embodiment 3
Difference from Example 1 is that burdock and water weight ratio are 10% (w/v), and liquid fermentation and culture is after 72 hours
Thick many candies content is measured for 24.78mg/ml.
As shown in figure 3, the step of embodiment 3 is pressed, and liquid fermentation and culture 72 hours, mycelium pellet has covered with culture medium, and more real
Apply example 1,2 density and polyoses content higher.
Embodiment 4
Difference from Example 1 is that burdock and water weight ratio are 15% (w/v), and liquid fermentation and culture is after 72 hours
Thick many candies content is measured for 20.32mg/ml.
As shown in figure 4, by the step of embodiment 4, liquid fermentation and culture 72 hours, mycelium pellet has covered with culture medium, density with
Polyoses content has declined compared with by embodiment 3.
Embodiment 5
Difference from Example 1 is, takes the slant strains activated to be inoculated into equipped with 300mL liquid fermentation mediums
500mL blake bottles in, 25 DEG C are cultivated 80 hours, and Thick many candies content is measured after liquid fermentation for 27.67mg/ml.
Embodiment 6
Difference from Example 1 is, 28 DEG C of Liquid Cultures 80 hours, and liquid fermentation and culture is measured slightly after 100 hours
Polyoses content is 19.56mg/ml.
Comparative example 1
Difference from Example 1 is that burdock and water weight ratio are 20% (w/v), liquid fermentation and culture 120 hours
Afterwards, Thick many candies content is measured for 5.78mg/ml.
As shown in figure 4, by the method for comparative example 1, mycelium pellet density is relatively low, and growth conditions is not suitable for.
Comparative example 2
Difference from Example 1 is, conventionally prepares liquid fermentation medium：Soluble starch 3%, ferment
Female cream 1%, glucose 1.2%, KH2PO40.3%, MgSO4·7H2O 15%, pH are natural (not adjusting pH).Liquid fermentation is trained
Support 120 hours, measure Thick many candies content for 14.31mg/ml.
Described above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (10)
1. one kind peeling burdock liquid fermentation medium, it is characterised in that by peeling radix bardanae and water by weight 1%~15%
(w/v) constitute.
2. a kind of method for removing the peel burdock liquid fermentation edible mushroom, it is characterised in that comprise the following steps：
1) actication of culture：Take edible mushroom strainses to be inoculated on slant medium to activate, the edible mushroom strainses activated；
2) liquid fermentation medium is prepared：Radix bardanae is pre-processed, by peeling radix bardanae and water according to the (w/ of weight ratio 1%~15%
V) mix, 121 DEG C of high pressure steam sterilizations；
3) liquid fermentation and culture：The edible fungus species activated are inoculated in the liquid fermentation medium prepared, liquid hair
Ferment culture obtains edible fungus liquid fermented product.
3. method according to claim 2, it is characterised in that the edible mushroom includes mushroom, straw mushroom, mushroom, agaric, silver
Ear, hedgehog hydnum, dictyophora phalloidea, matsutake, dried mushroom, russule, ganoderma lucidum, cordyceps sinensis, truffle, Pleurotus nebrodensis, bolete, hickory chick, saddle fungus or tea are new
The one or more of mushroom.
4. method according to claim 2, it is characterised in that the edible mushroom is the new mushroom of tea.
5. method according to claim 4, it is characterised in that the step 1) described in slant medium be potato Portugal
Grape sugar agar slant culture-medium；The number of times of the activation is 1~2 time.
6. method according to claim 4, it is characterised in that the step 2) in the method for pretreatment radix bardanae be by ox
Burdock is cleaned, and peeling, burdock is cut into 2~3cm × 2~3cm sizes, crushed 40 mesh sieves.
7. method according to claim 4, it is characterised in that the step 3) in the condition of liquid fermentation be 24-28 DEG C
Under the conditions of liquid fermentation and culture 72 hours~120 hours.
8. the edible fungus liquid tunning that a kind of method according to claim 2~7 any one is prepared.
9. edible fungus liquid tunning according to claim 8, it is characterised in that the edible fungus liquid tunning
For the new mushroom liquid fermentation production of tea.
10. the peeling burdock liquid fermentation medium that a kind of method according to claim 2~7 any one is prepared, its
It is characterised by, the fluid nutrient medium does not include chemical addition agent.
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Cited By (5)
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| CN107488598A (en) * | 2017-09-12 | 2017-12-19 | 山东农业大学 | A kind of burdock base cordyceps mycelium and preparation method thereof |
| CN107594262A (en) * | 2017-10-09 | 2018-01-19 | 徐州工程学院 | A kind of burdock Hericium erinaceus fermenting beverage and preparation method thereof |
| CN110037146A (en) * | 2019-04-22 | 2019-07-23 | 广西生命之菌生物科技有限公司 | A kind of radix bardanae Morciiella Esculeuta Mycelia fermented tea and preparation method |
| CN112245343A (en) * | 2020-09-27 | 2021-01-22 | 北京工商大学 | Method for fermenting burdock root by lucid ganoderma, method for compositely fermenting burdock root, fermented product and application |
| CN113679637A (en) * | 2021-09-02 | 2021-11-23 | 北京工商大学 | Burdock root fermented product, product containing burdock root fermented product, and preparation method and application of burdock root fermented product |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107488598A (en) * | 2017-09-12 | 2017-12-19 | 山东农业大学 | A kind of burdock base cordyceps mycelium and preparation method thereof |
| CN107488598B (en) * | 2017-09-12 | 2021-01-05 | 山东农业大学 | Burdock-based cordyceps militaris mycelium and preparation method thereof |
| CN107594262A (en) * | 2017-10-09 | 2018-01-19 | 徐州工程学院 | A kind of burdock Hericium erinaceus fermenting beverage and preparation method thereof |
| CN110037146A (en) * | 2019-04-22 | 2019-07-23 | 广西生命之菌生物科技有限公司 | A kind of radix bardanae Morciiella Esculeuta Mycelia fermented tea and preparation method |
| CN112245343A (en) * | 2020-09-27 | 2021-01-22 | 北京工商大学 | Method for fermenting burdock root by lucid ganoderma, method for compositely fermenting burdock root, fermented product and application |
| CN112245343B (en) * | 2020-09-27 | 2021-08-10 | 北京工商大学 | Method for fermenting burdock root by lucid ganoderma, method for compositely fermenting burdock root, fermented product and application |
| CN113679637A (en) * | 2021-09-02 | 2021-11-23 | 北京工商大学 | Burdock root fermented product, product containing burdock root fermented product, and preparation method and application of burdock root fermented product |
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