CN111073820A - Blueberry rhizopus nigricans mycelium and preparation method and application thereof - Google Patents
Blueberry rhizopus nigricans mycelium and preparation method and application thereof Download PDFInfo
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- CN111073820A CN111073820A CN201911424623.0A CN201911424623A CN111073820A CN 111073820 A CN111073820 A CN 111073820A CN 201911424623 A CN201911424623 A CN 201911424623A CN 111073820 A CN111073820 A CN 111073820A
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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
- C12N1/145—Fungal isolates
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/845—Rhizopus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a preparation method of blueberry rhizopus nigricans mycelia, which comprises the following steps of (1) preparing a fermentation medium by using blueberry residue powder and rice flour; (2) preparing rhizopus nigricans as a fermentation strain, wherein the biological preservation number is as follows: GDMCC 60425; (3) respectively culturing the strains selected in the step (2) by using a slant culture medium and a liquid shake culture medium; (4) inoculating the liquid shake flask culture medium into a fermentation culture medium according to strains for solid state fermentation to obtain blueberry rhizopus nigricans fermentation residue powder, and drying and crushing the blueberry rhizopus nigricans fermentation residue powder to obtain blueberry rhizopus nigricans mycelia. The blueberry rhizopus nigricans mycelium is prepared by performing solid state fermentation on rhizopus nigricans strains and blueberry residue powder, contains functional physiologically active substances, such as proteins, amino acids, unsaturated fatty acids, water-soluble polysaccharides and other soluble substances and various trace elements, can be used for preparing functional food solid beverages, and has the advantages of improving immunity, helping sleep and resisting fatigue. The application also provides the blueberry rhizopus nigricans mycelium and application thereof.
Description
Technical Field
The invention belongs to the technical field of medicines or foods, and particularly relates to a blueberry rhizopus nigricans mycelium and a preparation method and application thereof.
Background
Blueberries, commonly known as bilberry fruits, are rich in not only conventional nutritional ingredients, but also flavonoid and polysaccharide compounds, particularly anthocyanin. Has the functions of reducing blood sugar, resisting fatigue, improving immunity of organisms, resisting oxidation, preventing aging, resisting cancer and resisting tumors, so the fruit juice is praised as 'the queen of functional health-care berries and fruits in the 21 st century'.
At present, most blueberry fruits are mostly used for processing blueberry products such as blueberry beverages, blueberry wines and the like except fresh foods, a large amount of blueberry residues are generated during production of the blueberry products, and a large amount of bioactive ingredients are remained in the blueberry products, and the blueberry residues are treated as waste materials due to the lack of advanced treatment means. Not only causes huge waste of resources, but also seriously pollutes the environment.
Therefore, the reasonable utilization of the blueberry dregs has positive significance for improving the economic benefit of enterprises and solving the environmental pollution.
Disclosure of Invention
One of the purposes of the invention is to provide an Rhizopus nigricans strain, which is preserved in Guangdong province microorganism strain preservation center in 2018, 7 and 30 months, and the biological preservation number is as follows: GDMCC 60425.
The second purpose of the invention is to provide a preparation method of blueberry rhizopus nigricans mycelium, which is characterized in that rhizopus nigricans strain and blueberry residue powder are subjected to solid-state fermentation to prepare the blueberry rhizopus nigricans mycelium, the blueberry rhizopus nigricans mycelium contains functional physiologically active substances, such as protein, amino acid, unsaturated fatty acid, water-soluble polysaccharide and other soluble substances and various trace elements, can be used for preparing functional food solid beverages, and has the advantages of improving immunity, helping sleep and resisting fatigue.
The invention also aims to provide a blueberry rhizopus nigricans mycelium.
The fourth purpose of the invention is to provide the application of the blueberry rhizopus nigricans mycelium in solid beverages.
In order to achieve the purpose, the invention provides a rhizopus nigricans strain, which is preserved in the Guangdong province microbial strain preservation center in 2018, 7 and 30 days, wherein the biological preservation numbers are as follows: GDMCC 60425.
Correspondingly, the invention also provides a preparation method of the blueberry rhizopus nigricans mycelium, which comprises the following steps:
(1) preparing a fermentation medium: mixing blueberry residue powder and rice flour according to a certain proportion to prepare a fermentation medium;
(2) preparing a strain, namely preparing a black rhizopus strain as a fermentation strain;
(3) preparation of production seed culture medium:
respectively culturing the strains selected in the step (2) by using the following culture media: slant culture medium and liquid shake culture medium;
(4) solid state fermentation treatment:
inoculating a liquid shake flask culture medium into a fermentation culture medium according to strains for solid state fermentation, and performing mixed fermentation to obtain blueberry rhizopus nigricans fermentation residue powder;
drying and crushing the blueberry rhizopus nigricans fermentation residue powder to obtain blueberry rhizopus nigricans mycelia, wherein the drying temperature is 60-85 ℃.
The preparation method of the slant culture medium comprises the following steps: taking 10-20 Be of wort as a culture medium, boiling, respectively filling 40-70% of the wort into a test tube or an eggplant bottle according to the weight ratio, sterilizing, cooling, inoculating the strain selected in the step (1), and putting the strain into an incubator for culturing for 5-7 days.
The preparation method of the liquid shake flask culture medium comprises the following steps: selecting 10-20% of rice flour, 0.1-0.5% of yeast extract and water, mixing and stirring uniformly, naturally adjusting the pH value, boiling, respectively filling 40-70% of rice flour, sterilizing, cooling, inoculating, and performing liquid shake culture for 15-24 hours.
In the preparation method of the liquid shake flask culture medium, the sterilization temperature is 121-125 ℃, the pressure is 0.1-0.15 Mpa, and the time is 30 min.
The preparation method of the fermentation medium comprises the following steps: squeezing blueberry residues into blueberry residue powder of 60-80 meshes, and mixing the blueberry residue powder with rice flour of the same meshes according to the weight ratio of 95-80: 5-20%, adding 30-50% of tap water, naturally adjusting the pH value, sterilizing, cooling to normal temperature to be used as a fermentation medium, wherein the high-temperature sterilization time is 30-40 min, the temperature is 121-125 ℃, and the pressure is 0.1-0.15 Mpa.
In the step (4), the inoculation amount is 0.5-8% in the solid-state fermentation treatment.
In the step (4), the solid state fermentation treatment is carried out, and the powder is crushed to more than 100 meshes.
The application also provides the blueberry rhizopus nigricans mycelium prepared by the preparation method of the blueberry rhizopus nigricans mycelium.
The application also provides application of the blueberry rhizopus nigricans mycelium in solid beverages.
Compared with the prior art, in the blueberry rhizopus nigricans mycelium, rhizopus nigricans strains and blueberry residue powder are used for solid-state fermentation to prepare the blueberry rhizopus nigricans mycelium, the nutritional function of blueberry residues is fully utilized, the emission of solid waste is reduced, waste is turned into wealth, the effective components of rhizopus nigricans and blueberry residues are combined, rhizopus nigricans plays a synergistic and auxiliary role and can improve the inherent effect of blueberry residues, and the prepared blueberry rhizopus nigricans mycelium contains functional physiologically active substances such as protein, amino acid, unsaturated fatty acid, water-soluble polysaccharides and various trace elements, can be used for preparing functional food solid beverages, and has the advantages of improving immunity, helping sleep and resisting fatigue. But also utilizes solid state fermentation process and equipment to reduce production cost and improve added value; the large-scale production is carried out in a large-scale solid-state fermentation tank, and the same batch homogeneity requirement of raw material products is met; the clean production is carried out by sterile air and pure culture technology, thereby preventing potential safety hazards of food.
Detailed Description
To better illustrate the objects, technical solutions and advantages of the present invention, the present invention will be further described with reference to specific examples. It should be noted that the following implementation of the method is a further explanation of the present invention, and should not be taken as a limitation of the present invention.
The Rhizopus nigricans (Rhizopus nigricans RH1001) strain provided by the invention is preserved in the microbial strain preservation center of Guangdong province in 2018, 7 and 30 days, wherein the preservation center is positioned at No. 59 building 5 of Jie No. 100 of Jielian Zhongluo, Guangzhou, and the biological preservation number is as follows: GDMCC No: 60425, having the taxonomic name Rhizopus nigricans.
The preparation method of the blueberry rhizopus nigricans mycelium comprises the following steps:
(1) preparing a fermentation medium: mixing blueberry residue powder and rice flour according to a certain proportion to prepare a fermentation medium; squeezing blueberry residues into blueberry residue powder of 60-80 meshes, and mixing the blueberry residue powder with rice flour of the same meshes according to the weight ratio of 95-80: 5-20%, adding 30-50% of tap water, naturally adjusting the pH value, sterilizing, cooling to normal temperature to be used as a fermentation medium, sterilizing at high temperature for 30-40 min at 121-125 ℃ and under 0.1-0.15 Mpa.
(2) Preparing strains, namely preparing Rhizopus nigricans (Rhizopus nigricans RH1001) as a fermentation strain;
(3) preparation of production seed culture medium:
respectively culturing the strains selected in the step (2) by using the following culture media: slant culture medium and liquid shake culture medium;
the preparation method of the slant culture medium comprises the following steps: taking 10-20 Be of wort as a culture medium, boiling, respectively filling 40-70% of the wort into a test tube or an eggplant bottle according to the weight ratio, sterilizing, cooling, inoculating the strain selected in the step (1), and putting the strain into an incubator for culturing for 5-7 days.
The preparation method of the liquid shake flask culture medium comprises the following steps: mixing 10-20% of rice flour, 0.1-0.5% of yeast extract and water, uniformly stirring, naturally adjusting the pH value, boiling, respectively putting the mixture into a triangular flask according to the weight of 40-70%, sterilizing, cooling, inoculating, and performing liquid shake flask culture for 15-24 hours at the sterilization temperature of 121-125 ℃ and the pressure of 0.1-0.15 Mpa for 30 min.
(4) Solid state fermentation treatment:
inoculating a liquid shake flask culture medium into a fermentation culture medium according to strains for solid state fermentation, wherein the inoculation amount is 0.5-8%, mixing and fermenting at the temperature of 25-35 ℃ for 3-4 days to obtain blueberry rhizopus nigricans fermentation residue powder;
drying and crushing the blueberry rhizopus nigricans fermentation residue powder to obtain blueberry rhizopus nigricans mycelia, wherein the drying temperature is 60-85 ℃.
The application also provides the blueberry rhizopus nigricans mycelium prepared by the method, which contains functional physiologically active substances, such as protein, amino acid, unsaturated fatty acid, water-soluble polysaccharides and other soluble substances and various trace elements, can be used for preparing functional food solid beverages, and has the advantages of improving immunity, helping sleep and resisting fatigue.
The application also provides application of the blueberry rhizopus nigricans mycelium in solid beverages, and blueberry rhizopus nigricans mycelium buccal tablets, capsules and the like are prepared.
The blueberry rhizopus nigricans mycelium and the preparation method thereof according to the present invention will be described in further detail with reference to the following specific examples, which should not be construed as limiting the scope of the present invention.
Example 1
The preparation method of the blueberry rhizopus nigricans mycelium comprises the following steps:
(1) preparing a fermentation medium: squeezing blueberry residue into 60-mesh blueberry residue powder, mixing the blueberry residue powder and 60-mesh rice flour uniformly according to the ratio of 95% to 5%, adding 30% tap water, naturally adjusting pH, sterilizing, cooling to normal temperature to serve as fermentation medium, sterilizing at high temperature for 30min at 121 deg.C and under 0.1 Mpa;
(2) preparing strains, preparing Rhizopus nigricans (Rhizopus nigricans RH1001) as a fermentation strain, and storing the Rhizopus nigricans as a fermentation strain in Guangdong province microorganism strain preservation center in 2018, 7 and 30 days, wherein the biological preservation number is as follows: GDMCC 60425;
(3) preparation of production seed culture medium:
respectively culturing the strains selected in the step (2) by using the following culture media: slant culture medium and liquid shake culture medium;
the preparation method of the slant culture medium comprises the following steps: taking wort 15Be as a culture medium, boiling, respectively filling 45% by weight into eggplant bottles, sterilizing, cooling, inoculating the strain selected in the step (1), and placing the eggplant bottles into an incubator to perform slant culture for 7 days.
The preparation method of the liquid shake flask culture medium comprises the following steps: mixing rice flour 10%, yeast extract 0.2% and tap water, stirring, naturally adjusting pH, boiling, respectively placing into triangular flask according to 50% weight, sterilizing, cooling, inoculating, and performing liquid shake culture for 15 hr at 124 deg.C under 0.12Mpa for 30 min.
(4) Solid state fermentation treatment:
inoculating the liquid shake flask culture medium into a fermentation culture medium according to the strain for solid state fermentation, wherein the inoculation amount is 0.5%, mixing and fermenting at 25 ℃ for 3 days to obtain blueberry rhizopus nigricans fermentation residue powder;
drying and crushing the blueberry rhizopus nigricans fermentation residue powder to obtain blueberry rhizopus nigricans mycelium, wherein the drying temperature is 70 ℃, and the crushing is controlled to be 160 meshes.
Example 2
The preparation method of the blueberry rhizopus nigricans mycelium comprises the following steps:
(1) preparing a fermentation medium: squeezing blueberry residue into 70-mesh blueberry residue powder, mixing the blueberry residue powder and 70-mesh rice flour according to the ratio of 85% to 15%, adding 40% tap water, naturally adjusting pH, sterilizing, cooling to normal temperature to serve as fermentation medium, sterilizing at high temperature for 40min at 125 deg.C and under 0.15 Mpa;
(2) preparing strains, preparing Rhizopus nigricans (Rhizopus nigricans RH1001) as a fermentation strain, and storing the Rhizopus nigricans as a fermentation strain in Guangdong province microorganism strain preservation center in 2018, 7 and 30 days, wherein the biological preservation number is as follows: GDMCC 60425;
(3) preparation of production seed culture medium:
respectively culturing the strains selected in the step (2) by using the following culture media: slant culture medium and liquid shake culture medium;
the preparation method of the slant culture medium comprises the following steps: taking wort 20Be as culture medium, boiling, filling into eggplant bottles according to the weight ratio of 60% respectively, sterilizing, cooling, inoculating with the strain selected in the step (1), and placing into an incubator to perform slant culture for 6 days.
The preparation method of the liquid shake flask culture medium comprises the following steps: selecting 15% of rice flour, 0.4% of yeast extract and tap water, mixing, stirring uniformly, naturally adjusting pH value, boiling, respectively putting into triangular flasks according to the amount of 60% by weight, sterilizing, cooling, inoculating, and performing liquid shake culture for 20 hours at the sterilization temperature of 122 ℃ and the pressure of 0.10Mpa for 30 min.
(4) Solid state fermentation treatment:
inoculating a liquid shake flask culture medium into a fermentation culture medium according to strains for solid state fermentation, wherein the inoculation amount is 3%, mixing and fermenting at 28 ℃ for 4 days to obtain blueberry rhizopus nigricans fermentation residue powder;
drying and crushing the blueberry rhizopus nigricans fermentation residue powder to obtain blueberry rhizopus nigricans mycelium, wherein the drying temperature is 80 ℃, and the crushing is controlled to be 120 meshes.
Example 3
The preparation method of the blueberry rhizopus nigricans mycelium comprises the following steps:
(1) preparing a fermentation medium: squeezing fructus Myrtilli residue into 80 mesh fructus Myrtilli residue powder, mixing fructus Myrtilli residue powder and 80 mesh rice flour at a ratio of 80% to 20%, adding 50% tap water, naturally adjusting pH, sterilizing, cooling to room temperature to obtain fermentation culture medium, sterilizing at high temperature of 125 deg.C and 0.15Mpa for 40 min;
(2) preparing strains, preparing Rhizopus nigricans (Rhizopus nigricans RH1001) as a fermentation strain, and storing the Rhizopus nigricans as a fermentation strain in Guangdong province microorganism strain preservation center in 2018, 7 and 30 days, wherein the biological preservation number is as follows: GDMCC 60425;
(3) preparation of production seed culture medium:
respectively culturing the strains selected in the step (2) by using the following culture media: slant culture medium and liquid shake culture medium;
the preparation method of the slant culture medium comprises the following steps: taking wort 17Be as a culture medium, boiling, respectively filling 50% by weight into eggplant bottles, sterilizing, cooling, inoculating the strain selected in the step (1), and placing the eggplant bottles into an incubator to perform slant culture for 5 days.
The preparation method of the liquid shake flask culture medium comprises the following steps: selecting 20% of rice flour, 0.5% of yeast extract and tap water, mixing, stirring uniformly, naturally adjusting pH value, boiling, respectively putting into triangular flasks according to the weight of 70%, sterilizing, cooling, inoculating, and performing liquid shake culture for 24 hours at the sterilization temperature of 122 ℃ and the pressure of 0.10Mpa for 30 min.
(4) Solid state fermentation treatment:
inoculating the liquid shake flask culture medium into a fermentation culture medium according to strains for solid state fermentation, wherein the inoculation amount is 6%, mixing and fermenting at 30 ℃ for 4 days to obtain blueberry rhizopus nigricans fermentation residue powder;
drying and crushing the blueberry rhizopus nigricans fermentation residue powder to obtain blueberry rhizopus nigricans mycelium, wherein the drying temperature is 85 ℃, and the crushing is controlled to be 180 meshes.
The blueberry rhizopus nigricans mycelium obtained in the example 1-3 is subjected to a mouse negative gravity swimming exhaustion time test, and the test method and the result are as follows:
1. materials and methods
1.1 sample sources: the blueberry rhizopus nigricans mycelium obtained in the examples 1, 2 and 3 and a commercially available common blueberry chewable tablet.
1.2 Experimental animals: ICR mice, weighing 20-25g, were purchased from Schlekschad laboratory animals, Inc. of Hunan province.
2. Experimental methods
2.1 Experimental groups: ICR mice were randomly grouped into 5 groups of 20 animals each, i.e., example 1, example 2, example 3, control 1, and control 2, for a 7-day experimental period.
Example groups blueberry rhizopus nigricans mycelia obtained in example 1, example 2 and example 3 were administered as daily feeds, respectively; the blueberry chewable tablets are given to the control group 1, the common feed is given to the control group 2, and the mice of the experimental group and the control group eat and drink water freely.
2.2 detection of mouse negative gravity swimming exhaustion time: on the 8 th day of the experiment, a mouse with 5% weight lead skin loaded on the tail root was placed in a swimming box for swimming. The water depth is not less than 30cm, the water temperature is 25 ℃, the time from the beginning of swimming to the physical failure of the mouse is recorded, the standard of the physical failure is that the mouse sinks on the water surface for more than 10 seconds, 60min is the end point of the experiment, namely the swimming time is more than 60min and is recorded as 60 min. The observer should keep the limbs of each mouse in motion throughout the experiment. If the mice float on the water surface and the limbs are immobile, they can be agitated nearby with a wooden stick.
3. Results
3.1 detection of mouse negative gravity swimming exhaustion time: as shown in Table 1, the control groups 1-2 did not significantly increase the negative gravity swimming exhaust time of mice, and the groups of examples 1-3 did significantly increase the negative gravity swimming exhaust time of mice.
TABLE 1 test results
As can be seen from Table 1, the blueberry rhizopus nigricans mycelium inoculated with blueberry pomace and prepared by solid state fermentation can obtain high-content polysaccharide, thereby greatly improving immunity, helping sleep and resisting fatigue. The blueberry rhizopus nigricans mycelium is prepared by performing solid-state fermentation on rhizopus nigricans strains and blueberry residue powder, polysaccharide components can be secreted by controlling rhizopus nigricans metabolism in the fermentation process, so that the problem that effective active substances are not easily damaged in the fermentation process is solved, the nutrition function of blueberry residue is fully utilized, the discharge of solid waste is reduced, waste is turned into wealth, the effective components of rhizopus nigricans and blueberry residue are combined, the rhizopus nigricans has the synergistic and auxiliary effects and can improve the inherent efficacy of blueberry residue, the prepared blueberry rhizopus nigricans mycelium contains functional physiologically active substances, such as protein, amino acid, unsaturated fatty acid and water-soluble polysaccharide and various trace elements, can be used for preparing functional food solid beverages, and has the advantages of improving immunity, helping sleep and resisting fatigue.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (10)
1. An Rhizopus nigricans strain, which is preserved in Guangdong province microorganism strain preservation center in 2018, 7 and 30 months, and the biological preservation number is as follows: GDMCC 60425.
2. A preparation method of blueberry rhizopus nigricans mycelium is characterized by comprising the following steps:
(1) preparing a fermentation medium: mixing blueberry residue powder and rice flour according to a certain proportion to prepare a fermentation medium;
(2) preparing a strain, preparing the Rhizopus nigricans strain as claimed in claim 1 as a fermentation strain;
(3) preparation of production seed culture medium:
respectively culturing the strains selected in the step (2) by using the following culture media: slant culture medium and liquid shake culture medium;
(4) solid state fermentation treatment:
inoculating the liquid shake flask culture medium into a fermentation culture medium according to strains for solid state fermentation to obtain blueberry rhizopus nigricans fermentation residue powder;
drying and crushing the blueberry rhizopus nigricans fermentation residue powder to obtain blueberry rhizopus nigricans mycelia, wherein the drying temperature is 60-85 ℃.
3. The preparation method of the blueberry rhizopus nigricans mycelium of claim 2, wherein the preparation method of the slant culture medium comprises the following steps: taking 10-20 Be of wort as a culture medium, boiling, respectively filling 40-70% of the wort into a test tube or an eggplant bottle according to the weight ratio, sterilizing, cooling, inoculating the strain selected in the step (1), and putting the strain into an incubator for culturing for 5-7 days.
4. The method for preparing the rhizopus nigricans mycelium of blueberry according to claim 2, wherein the method for preparing the liquid shake flask culture medium comprises the following steps: selecting 10-20% of rice flour, 0.1-0.5% of yeast extract and water, mixing and stirring uniformly, naturally adjusting the pH value, boiling, respectively filling 40-70% of rice flour, sterilizing, cooling, inoculating, and performing liquid shake culture for 15-24 hours.
5. The method for preparing the blueberry rhizopus nigricans mycelium according to claim 4, wherein in the method for preparing the liquid shake flask culture medium, the sterilization temperature is 121-125 ℃, the pressure is 0.1-0.15 Mpa, and the time is 30 min.
6. The method for preparing the blueberry rhizopus nigricans mycelium of claim 2, wherein the method for preparing the fermentation medium comprises the following steps: squeezing blueberry residues into blueberry residue powder of 60-80 meshes, and mixing the blueberry residue powder with rice flour of the same meshes according to the weight ratio of 95-80: 5-20%, adding 30-50% of tap water, naturally adjusting the pH value, sterilizing, cooling to normal temperature to be used as a fermentation medium, wherein the high-temperature sterilization time is 30-40 min, the temperature is 121-125 ℃, and the pressure is 0.1-0.15 Mpa.
7. The method for preparing the rhizopus nigricans mycelium of blueberry according to claim 2, wherein in the step (4), the inoculation amount is 0.5-8% in the solid-state fermentation treatment.
8. The method for preparing rhizopus nigricans mycelium of blueberry according to claim 2, wherein in the step (4), the solid state fermentation treatment is performed by pulverizing to more than 100 meshes.
9. A blueberry rhizopus nigricans mycelium, which is prepared by the preparation method of the blueberry rhizopus nigricans mycelium of any one of claims 1 to 8.
10. Use of the blueberry rhizopus nigricans mycelium of claim 9 in solid beverages.
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