CN112119837B - Cordyceps militaris strain tiger rice base (H type) and application thereof - Google Patents
Cordyceps militaris strain tiger rice base (H type) and application thereof Download PDFInfo
- Publication number
- CN112119837B CN112119837B CN202010929566.8A CN202010929566A CN112119837B CN 112119837 B CN112119837 B CN 112119837B CN 202010929566 A CN202010929566 A CN 202010929566A CN 112119837 B CN112119837 B CN 112119837B
- Authority
- CN
- China
- Prior art keywords
- cordyceps militaris
- strain
- cordyceps
- type
- beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 241001264174 Cordyceps militaris Species 0.000 title claims abstract description 103
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 16
- 235000009566 rice Nutrition 0.000 title claims abstract description 16
- 241000282376 Panthera tigris Species 0.000 title claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 title claims abstract 4
- OIRDTQYFTABQOQ-KQYNXXCUSA-N adenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](CO)[C@@H](O)[C@H]1O OIRDTQYFTABQOQ-KQYNXXCUSA-N 0.000 claims abstract description 44
- 235000013361 beverage Nutrition 0.000 claims abstract description 33
- 241000190633 Cordyceps Species 0.000 claims abstract description 31
- 239000002126 C01EB10 - Adenosine Substances 0.000 claims abstract description 22
- KQLDDLUWUFBQHP-UHFFFAOYSA-N Cordycepin Natural products C1=NC=2C(N)=NC=NC=2N1C1OCC(CO)C1O KQLDDLUWUFBQHP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 229960005305 adenosine Drugs 0.000 claims abstract description 22
- OFEZSBMBBKLLBJ-BAJZRUMYSA-N cordycepin Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](CO)C[C@H]1O OFEZSBMBBKLLBJ-BAJZRUMYSA-N 0.000 claims abstract description 22
- OFEZSBMBBKLLBJ-UHFFFAOYSA-N cordycepine Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(CO)CC1O OFEZSBMBBKLLBJ-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000001963 growth medium Substances 0.000 claims abstract description 20
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 19
- 235000018597 common camellia Nutrition 0.000 claims abstract description 16
- 238000002791 soaking Methods 0.000 claims abstract description 15
- 150000004676 glycans Chemical class 0.000 claims abstract description 12
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 12
- 239000005017 polysaccharide Substances 0.000 claims abstract description 12
- 240000001548 Camellia japonica Species 0.000 claims abstract description 11
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims abstract description 10
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 238000012545 processing Methods 0.000 claims abstract description 7
- 239000000284 extract Substances 0.000 claims description 22
- 238000001914 filtration Methods 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 10
- 238000012258 culturing Methods 0.000 claims description 9
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims description 9
- 238000004321 preservation Methods 0.000 claims description 7
- 241000209507 Camellia Species 0.000 claims description 5
- 241000233866 Fungi Species 0.000 claims description 5
- 238000009395 breeding Methods 0.000 claims description 5
- 239000011248 coating agent Substances 0.000 claims description 4
- 238000000576 coating method Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 230000001488 breeding effect Effects 0.000 claims description 3
- 238000007865 diluting Methods 0.000 claims description 3
- 239000008223 sterile water Substances 0.000 claims description 3
- 238000009402 cross-breeding Methods 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 238000002474 experimental method Methods 0.000 claims description 2
- 241001248610 Ophiocordyceps sinensis Species 0.000 abstract description 22
- 235000019640 taste Nutrition 0.000 abstract description 14
- 239000003205 fragrance Substances 0.000 abstract description 7
- 239000000469 ethanolic extract Substances 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 239000013049 sediment Substances 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 21
- 241000209094 Oryza Species 0.000 description 12
- 235000013399 edible fruits Nutrition 0.000 description 12
- 241000894007 species Species 0.000 description 9
- 239000011259 mixed solution Substances 0.000 description 8
- 239000002244 precipitate Substances 0.000 description 8
- 239000002994 raw material Substances 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- 238000010298 pulverizing process Methods 0.000 description 5
- 235000019605 sweet taste sensations Nutrition 0.000 description 5
- 230000002087 whitening effect Effects 0.000 description 5
- 235000019658 bitter taste Nutrition 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 3
- 240000006509 Gynostemma pentaphyllum Species 0.000 description 3
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 description 3
- 241000223198 Humicola Species 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 241001328788 Camellia nitidissima Species 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 244000185386 Thladiantha grosvenorii Species 0.000 description 2
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000009629 microbiological culture Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 238000009396 hybridization Methods 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000011177 media preparation Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
- A01G18/40—Cultivation of spawn
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
-
- 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Mycology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Environmental Sciences (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Botany (AREA)
- Tropical Medicine & Parasitology (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to the technical field of biology, in particular to a cordyceps militaris strain tiger rice base (H type) and application thereof. The Cordyceps militaris (Cordyceps militaris) strain tiger rice base (H type) is a new Cordyceps militaris strain, is a new spore hybrid strain of a plurality of wild parent Cordyceps militaris, has excellent commodity properties of high cordycepin content, high adenosine content and high Cordyceps polysaccharide content, and is an excellent product for processing food and health care products; the applicant develops and prepares the cordyceps sinensis beverage by applying the strain, and the cordyceps sinensis ethanol extract, the stevia rebaudiana leaf concentrated solution and the golden camellia extracting solution are put into the cordyceps sinensis sporocarp with the culture medium for soaking, so that the content of cordycepin and adenosine in the cordyceps sinensis extracting solution can be effectively increased; meanwhile, the mouthfeel of the beverage is improved, and the prepared beverage has good mouthfeel, good color and luster, less sediment and fragrant and sweet smell; is a health beverage with good taste.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the technical field of biology, in particular to a cordyceps militaris strain tiger rice base (H type) and application thereof.
[ background of the invention ]
Cordyceps militaris (Cordyceps militaris) is also called Cordyceps militaris, a model species of Cordyceps for short, and the chemical composition and pharmacological action of Cordyceps militaris are similar to those of Cordyceps militaris. As is known, the growing environment of Cordyceps sinensis is severe, the number of Cordyceps sinensis is reduced sharply when people dig the Cordyceps sinensis excessively, and the Cordyceps sinensis can be partially replaced by the cultivation, development and utilization of Cordyceps militaris.
The cordyceps militaris is distributed worldwide, the number of natural resources is small, but the medicinal value of the cordyceps militaris is high, so that in order to effectively utilize the precious resources, a plurality of cordyceps militaris germplasm resources are bred, the breeding method is also diversified, but the breeding of microorganisms is a long and long process, in order to enrich the germplasm resources of the cordyceps militaris and effectively improve the content of substances contained in the cordyceps militaris, the cordyceps militaris is required to be bred, high-quality cordyceps militaris with higher cordycepin content, higher adenosine content and higher cordyceps polysaccharide content is bred, and then the cordyceps militaris is used for processing health-care products such as wine, tea and the like, so that the health-care value of the cordyceps militaris is improved.
[ summary of the invention ]
In view of the above-mentioned development of higher commercial Cordyceps militaris, the present invention aims to provide a strain of Cordyceps militaris (Cordyceps militaris) Sammiki (H-type); the strain has high quality of cordycepin, adenosine and Cordyceps polysaccharide; the product can be used for processing food, and can effectively improve health promotion value of food.
In order to achieve the aim, the invention screens out a Cordyceps militaris (Cordyceps militaris) strain Humiji (H type), and the preservation number is CGMCC NO. 20216. Belongs to edible fungi and Cordyceps militaris (cordyces militaris) species. The cordyceps militaris is preserved in China general microbiological culture Collection center, and the address is as follows: the No. 3 Xilu No. 1 Beijing, Chaoyang, the area of Chaoyang has a preservation number of CGMCC No.20216 and a preservation date of 2020, 06 and 30 days.
Furthermore, the strain has the characteristics of high temperature resistance, high humidity resistance and high content of cordycepin, adenosine and cordyceps polysaccharide.
The application also comprises a method for breeding the Cordyceps militaris (cordyces militaris) strain tiger-miky (H type), which comprises the following steps: collecting Cordyceps militaris spore powder of multiple parents, mixing in sterile water and triangular flask, oscillating, diluting in gradient, coating and purifying in flat plate to obtain single strain, performing fruiting experiment on different strains, and selecting strain with yellow fruiting body color and high mycelium growth speed for repeated cultivation to ensure stable inheritance of the strain.
The application also comprises an application of the Cordyceps militaris (Cordyceps militaris) strain tiger rice base (H type), and the strain is used as a parent to carry out cross breeding.
The application also comprises cordyceps militaris spores which are obtained by culturing the strain.
The application also includes a cordyceps militaris mycelium obtained by culturing the strain.
The application also comprises a cordyceps militaris sporocarp which is obtained by culturing the strain.
The application also includes the application of the sporocarp in food processing.
The present application also includes a method of making the beverage, the method comprising:
(1) preparing the extract of the tiger rice-based (H type) cordyceps militaris: sun drying the fruiting body, pulverizing, extracting with ethanol, filtering, concentrating the filtrate to relative density of 1.05-1.20kg/m3：
(2) Preparing a stevia leaf extracting solution: decocting stevia rebaudiana with water, and filtering;
(3) preparing a golden camellia extracting solution: decocting leaves of Camellia Chysantha with water, and filtering;
(4) mixing the stevia rebaudiana leaf concentrated solution, the golden camellia extracting solution and the cordyceps militaris extract according to the mass ratio of 1:1:1, pouring the mixture into the H-type cordyceps militaris fruiting body with the culture medium, soaking the cordyceps militaris fruiting body and the mixture for 7-10 days at the temperature of 25 ℃ in a dark condition, wherein the mass ratio of the cordyceps militaris fruiting body to the mixture is 1: 2; filtering, sterilizing, and sealing to obtain the beverage.
The invention has the following beneficial effects:
the Cordyceps militaris (Cordyceps militaris) strain tiger rice base (H type) is a new Cordyceps militaris strain, the fruiting body of the strain is more symmetrical, rod-shaped and more slender than the parent, and the strain is a new spore hybridization strain of parent Cordyceps militaris C1 (collected from wild species of Changbai mountain of Jilin), parent Cordyceps militaris N1 (collected from wild species of Qinghai lake bird island) and parent Cordyceps militaris K1 (collected from wild species of Sichuan corning), compared with 3 parents, the strain has the characteristics that the fruiting body is more slender, symmetrical and rod-shaped than the parent, particularly has high cordycepin content, high adenosine content and high Cordyceps polysaccharide content, and is a good commodity for processing food and health care products; the applicant develops and prepares the cordyceps sinensis beverage by the strain, and the cordyceps sinensis ethanol extract, the stevia rebaudian leaf concentrated solution and the golden camellia extracting solution are put into cordyceps sinensis sporocarp with a culture medium for soaking, so that the content of cordycepin and adenosine in the cordyceps sinensis extracting solution can be effectively increased; meanwhile, the mouthfeel of the beverage is improved, and the prepared beverage has good mouthfeel, good color and luster, less sediment and fragrant and sweet smell; is a health beverage with good taste.
[ description of the drawings ]
FIG. 1 is a diagram showing the culture of the fruit body of the Humicola base (H-type) strain of the present invention;
FIG. 2 is a diagram showing the cultivation of the fruiting body of Cordyceps militaris C1 strain, one of the parents of the present invention;
FIG. 3 is a diagram showing the culture of the fruit body of the Humicola base (H-type) strain according to the present invention;
FIG. 4 is a diagram showing the culture of the fruit body of the Humicola base (H-type) strain of the present invention in a culture flask.
[ detailed description ] embodiments
The invention is further illustrated below with reference to the figures, examples and tests.
Parents of the embodiment of the application are obtained by field collection:
parent 1: cordyceps militaris C1: wild species collected from Changbai mountain in Yanbian City of Jilin province; the fruiting body is yellow, the head of the fruiting body is large and uneven, whitening phenomenon occurs, the fungus stick spore powder is moderate, aging and lodging are easy, the height of the fruiting body stroma is 2.78-3.65cm, and the diameter is 0.54-0.68cm (as shown in figure 2 of the application).
Parent 2: cordyceps militaris N1: collecting wild species from the Qinghai lake bird island of Hainan Tibetan autonomous State of Qinghai province; the fruiting body is yellow and rod-shaped, the head has whitening phenomenon, the head is bigger, the content of spore powder is more, the spore powder is yellow, the height of the fruiting body stroma is 2.63-3.32cm, and the diameter is 0.46-0.63 cm;
parent 3: cordyceps militaris K1: collected from wild species of Kangding City of Ganzui of Sichuan Ganjin Tibetan; the fruiting body is yellowish and uniform, no whitening phenomenon is observed on head, the content of spore powder is low, the spore powder is yellowish, the height of fruiting body stroma is 5.12-6.36cm, and the diameter is 0.38-0.60 cm.
Example 1:
in this example, a Cordyceps militaris (cordyces militaris) strain Humiji (type H) with a preservation number of CGMCC NO.20216 was selected. Belongs to edible fungi and Cordyceps militaris (cordyces militaris) species. The cordyceps militaris is preserved in China general microbiological culture Collection center, and the address is as follows: the No. 3 Xilu No. 1 Beijing, Chaoyang, the area of Chaoyang has a preservation number of CGMCC No.20216 and a preservation date of 2020, 06 and 30 days.
The Cordyceps militaris (Cordyceps militaris) strain is characterized by the fact that the strain is tigernyl (H type): white on solid culture medium, yellow, rod-like and uniform mature fruiting body, uniform color, less whitening phenomenon, height of fruiting body seat of 8.35-9.26cm, and diameter of 0.36-0.53 cm; yellow color, and yellow spore powder at maturity (shown in figure 1, figure 3, and figure 4 of the present application).
In FIG. 1, the phenotype of the head whitening phenomenon (as shown in FIG. 2) was not observed, and the whole fruiting body had much spore powder, as can be seen in FIG. 3, the whole of the Humiji (H-type) Cordyceps was uniform and had no phenotype of extremely large head (as shown in FIG. 2); in FIG. 3, the whole stick of the fruiting body of the Humiji (H-type) Cordyceps sinensis substantially filled the whole culture flask, showing a slender characteristic.
The breeding method of the cordyceps militaris strain comprises the following steps:
(1) putting Cordyceps militaris C1, Cordyceps militaris N1 and Cordyceps militaris K1 into a cave with perennial temperature of 16-23 deg.C and humidity of 70-80% for cultivation;
(2) collecting Cordyceps militaris spores, mixing, adding into sterile water, shaking, and diluting to about 10%4Uniformly coating in a flat plate after each ml, then culturing for 7 days under the cave condition of the step (1), selecting edge hyphae to perform purification culture in another culture dish, then continuously coating and culturing in the flat plate, culturing the single bacterial colony for 5 days under the illumination condition when the single bacterial colony grows out in the flat plate, selecting 10 strains with the yellowest color and the highest hyphae growth speed to perform repeated culture;
(3) observing the growth condition of Cordyceps militaris in the cultivation process, selecting the strain with the deepest color and high hypha growth speed, further purifying, reserving seeds to obtain Humi base (H type) Cordyceps militaris, and measuring the contents of cordycepin, adenosine and Cordyceps polysaccharide in the fruiting body of Cordyceps militaris.
The cordyceps sinensis strain of the application is determined by an HPLC method: the contents of cordycepin, adenosine and cordyceps polysaccharide of the tiger rice base (H type) and 3 parent varieties are shown in the following table 1:
TABLE 1 effective ingredient content of Cordyceps strains
| Cordyceps strain variety | Cordycepin (mg/g) | Adenosine (mg/g) | Cordyceps sinensis polysaccharide (mg/g) |
| Tiger rice base (H type) | 2.45 | 3.15 | 73.11 |
| Cordyceps militaris C1 | 0.95 | 1.82 | 50.32 |
| Cordyceps militaris N1 | 1.75 | 1.96 | 60.36 |
| Cordyceps militaris K1 | 0.78 | 1.87 | 58.69 |
As can be seen from Table 1, the Cordyceps strain of the present application, Humiji (H type), has higher cordycepin, adenosine and Cordyceps polysaccharide contents in its fruiting body than the parent.
Example 2:
in order to enhance the further food processing of the cordyceps strain of example 1, the applicant processed the strain of the present application into a cordyceps drink, the specific method being:
(1) preparing the extract of the tiger rice-based (H type) cordyceps militaris: pulverizing Cordyceps militaris, soaking in 75% (v/v) ethanol at a mass ratio of 1:5 for 24 hr, filtering, concentrating the filtrate to relative density of 1.20kg/m3Obtaining the product;
(2) preparing a stevia leaf extracting solution: pulverizing stevia rebaudiana Bertoni, mixing and decocting according to the mass ratio of 1:5, decocting for 20min, filtering, and taking the filtrate to obtain the stevia rebaudiana Bertoni extract;
(3) preparing a golden camellia extracting solution: decocting leaves of Camellia Chysantha with water at a ratio of 1:5 for 20min, filtering, and collecting filtrate;
(4) mixing the stevia rebaudiana leaf concentrated solution, the golden camellia extracting solution and the cordyceps militaris extract according to the mass ratio of 1:1:1, pouring the mixture into a tiger rice base (H type) cordyceps militaris fruit body with a culture medium, soaking the cordyceps militaris fruit body and the mixture for 10 days at the temperature of 25 ℃ in a dark condition, wherein the mass ratio of the cordyceps militaris fruit body to the mixture is 1: 2; filtering, sterilizing, and sealing to obtain the beverage.
The research on the raw materials and the mixture ratio of the cordyceps sinensis beverage comprises the following steps:
preparing beverage raw materials:
(1) preparing the extract of the tiger rice-based (H type) cordyceps militaris: pulverizing Cordyceps militaris, soaking in 75% (v/v) ethanol at a mass ratio of 1:5 for 24 hr, filtering, concentrating the filtrate to relative density of 1.20kg/m3Obtaining the product;
(2) preparing a stevia leaf concentrated solution: pulverizing stevia rebaudiana Bertoni, mixing and decocting according to the mass ratio of 1:5, decocting for 20min, filtering, and taking the filtrate to obtain the stevia rebaudiana Bertoni extract;
(3) preparing a golden camellia extracting solution: decocting leaves of Camellia Chysantha with water at a ratio of 1:5 for 20min, filtering, and collecting filtrate;
(4) preparing a gynostemma pentaphylla extracting solution: decocting herba Gynostemmatis and water at a ratio of 1:5 for 20min, filtering, and collecting filtrate;
(5) preparing a momordica grosvenori extracting solution: decocting leaves of Camellia Chysantha with water at a ratio of 1:5 for 20min, filtering, and collecting filtrate;
mixing the above extractive solutions, selecting raw materials according to Table 2, mixing, pouring into Cordyceps militaris fruiting body with culture medium, and soaking at 25 deg.C in dark condition for 10 days; filtering, sterilizing and sealing to obtain the beverage:
TABLE 2 beverage materials Table
| Group of | Raw materials | Group of | Raw materials |
| Group 1 | Cordyceps militaris fruit body: cordyceps militaris extract 1:2 | Group 4 | Cordyceps militaris fruit body: gynostemma pentaphylla extract 1:2 |
| Group 2 | Cordyceps militaris fruit body: stevia leaf concentrate 1:2 | Group 5 | Cordyceps militaris fruit body: fructus Siraitiae Grosvenorii extractive solution 1:2 |
| Group 3 | Cordyceps militaris fruit body: camellia nitidissima extract 1:2 | Group 6 | Cordyceps militaris fruit body: distilled water 1:2 |
The contents of cordycepin and adenosine in the above groups were tested after making the beverage, as specified in table 3:
TABLE 3 beverage active ingredient content
| Group of | Cordycepin (mg/g) | Adenosine (mg/g) | Group of | Cordycepin (mg/g) | Adenosine (mg/g) |
| Group 1 | 1.06 | 1.23 | Group 4 | 0.04 | —— |
| Group 2 | 0.47 | 0.11 | Group 5 | —— | —— |
| Group 3 | 0.16 | 0.08 | Group 6 | —— | —— |
As can be seen from Table 3, the contents of cordycepin and adenosine in the beverages of groups 4 to 6 could not be detected basically, indicating that the extractive solutions of Momordica grosvenori and Gynostemma pentaphyllum could not extract cordycepin and adenosine from the fruiting bodies of Cordyceps; the cordycepin and adenosine contents in the group 1 are derived from cordyceps militaris extract, which indicates that ethanol can extract cordycepin and adenosine from cordyceps fruiting bodies; while the groups 2 and 3 can extract a certain amount of cordycepin and adenosine, but the extraction capacity is far lower than that of ethanol.
Sensory evaluation of the beverages of groups 1 to 3 shows that group 1 has strong grassy smell, group 2 has sweet taste but still has fishy smell, and group 3 has bitter taste, therefore, the inventor thinks that the raw materials with certain extraction effect on cordyceps fruiting bodies are as follows: stevia rebaudian leaf concentrated solution: the golden camellia extracting solution is mixed with the cordyceps extract to improve the taste of the beverage, and the research shows that the taste of the beverage, the soaking time and whether the beverage is soaked in a culture medium or not have great relations, and the specific experimental process is as follows: mixing the following raw materials: mixing liquid: cordyceps militaris extract: stevia rebaudian leaf concentrated solution: the camellia nitidissima extract is mixed at a ratio of 1:1:1 and then soaked for different time under different conditions (the specific grouping mode is shown in table 4), and the sensory evaluation is shown in table 5:
TABLE 4 raw material soak time
| Group of | Grouping (quality ratio) | Soaking time (d) |
| Experimental example 1 | Cordyceps fruiting body with culture medium: mixed solution 1:2 | 5 |
| Experimental example 2 | Cordyceps fruiting body with culture medium: mixed solution 1:2 | 6 |
| Experimental example 3 | Cordyceps fruiting body with culture medium: mixed solution 1:2 | 7 |
| Experimental example 4 | Cordyceps fruiting body with culture medium: mixed solution 1:2 | 8 |
| Experimental example 5 | Cordyceps fruiting body with culture medium: mixed solution 1:2 | 9 |
| Experimental example 6 | Cordyceps fruiting body with culture medium: mixed solution 1:2 | 10 |
| Experimental example 7 | Cordyceps fruiting body with culture medium: mixed solution 1:2 | 11 |
| Experimental example 8 | Cordyceps fruiting body without culture medium: mixed solution 1:2 | 10 |
In table 4, the medium preparation method is: adding 300mL of water into 30g of rice, boiling for 50min, covering a cover when boiling, filtering, taking the filtrate, adding 20g of glucose into the filtrate, stirring until the glucose is completely dissolved, adding water to a constant volume of 1000mL, adding 1.8 agar powder, and adjusting the pH value to obtain the health food.
Sensory evaluation was performed according to the above groups, as specified in table 5 below:
TABLE 5 Cordyceps beverage sensory evaluation
| Group of | Smell(s) | Color | Taste of the product |
| Experimental example 1 | Strong fishy smell | Light yellow and less precipitate | Light taste, sweet taste and light bitter taste |
| Experimental example 2 | Light fishy smell and faint scent | Slightly dark yellow, clear and less precipitate | Has sweet taste, slight bitter taste, and no gradation in taste |
| Experimental example 3 | Basically no fishy smell and strong fragrance | Slightly dark yellow, clear and without precipitate | Slightly better sweetness than example 2 |
| Experimental example 4 | Basically no fishy smell and strong fragrance | Golden yellow, clear, transparent and no precipitate | Fresh and sweet taste similar to example 3, full bodied |
| Experimental example 5 | Basically no fishy smell and strong fragrance | Golden yellow, clear, transparent and no precipitate | Fresh and sweet taste similar to example 3, strong mouthfeelDepression of the liver |
| Experimental example 6 | Basically no fishy smell and strong fragrance | Golden yellow, clear, transparent and no precipitate | Slightly bitter and fresh sweet like example 3 |
| Experimental example 7 | Light fishy smell and rancid smell | Dark yellow, transparent and much precipitate | Slightly bitter, sweet and sour |
| Experimental example 8 | Strong fishy smell and strong fragrance | Dark yellow, opaque and much precipitate | Although sweet, the bitter taste is heavy and sour |
As can be seen from Table 5, the examples 1-2 are superior to the examples 3-6 in that the soaking time is not enough to make the fishy smell heavier, the color is not deep enough, and the taste is not good, while the examples 3-6 are superior to the examples 1-2 in that the smell, color and taste are all superior, and the examples 7 are superior to the examples 3-6 in that the soaking time is too long, the color is too deep, the precipitation is too much, the color becomes sour, and the taste is not as good; the soaking time of the cordyceps sinensis beverage is 7-10d, and the mouthfeel of the beverage is affected too early and too late; the soaking time of the experimental examples 8 and 6 is consistent, but the difference of the smell, the color and the taste is large, which indicates that the taste of the cordyceps sinensis beverage with the culture medium is better than that of the cordyceps sinensis beverage without the culture medium, probably because the organic matter components in the culture medium are more suitable for the propagation of microorganisms, part of microorganisms except the cordyceps sinensis can play a role in fermenting the beverage, the taste is softer after fermentation, the color is clearer, and the smell is improved.
In summary, the cordyceps militaris strain tiger rice base (H type) belongs to a new strain, the strain is obtained by mixed group cross of 3 parents, the strain has higher content of cordycepin, adenosine and cordyceps polysaccharide than the parents, and the strain has higher content of cordycepin, adenosine and cordyceps polysaccharide and higher health care and nutritive value; meanwhile, the applicant also prepares the beverage by using the strain, the beverage is obtained by mixing the alcohol extract of the cordyceps sinensis, the stevia rebaudian extract and the golden camellia extract, soaking the mixture with cordyceps sinensis sporocarp with a culture medium and fermenting, the beverage is fresh and sweet in taste and high in nutritive value, and is a novel health-care product.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (9)
1. Scarlet caterpiller fungus (scarlet caterpiller fungus)Cordyceps militaris) The strain is Humiji H type, and the preservation number is CGMCC NO. 20216.
2. Cordyceps militaris (L) according to claim 1 (L)Cordyceps militaris) The strain is Humiji H type, and is characterized in that the strain is high temperature resistant, high humidity resistant and high in cordycepin, adenosine and cordyceps polysaccharide content.
3. A method for breeding Cordyceps militaris (L.) Link of claim 1 or 2Cordyceps militaris) The method for preparing the strain Humiji H type is characterized by comprising the following steps: collecting Cordyceps militaris spore powder of multiple parents, mixing in sterile water and triangular flask, oscillating, diluting in gradient, coating and purifying in flat plate to obtain single strain, performing fruiting experiment on different strains, and selecting strain with yellow fruiting body color and high mycelium growth speed for repeated cultivation to ensure stable inheritance of the strain.
4. Cordyceps militaris (L.) Link as defined in claim 1Cordyceps militaris) Application of strain Humiji H type, and its applicationCharacterized in that the strain is used as a parent for cross breeding.
5. A Cordyceps militaris spore obtained by culturing the strain of claim 1.
6. A mycelium of Cordyceps militaris obtained by culturing the strain of claim 1.
7. A fruiting body of Cordyceps militaris, obtained by culturing the strain of claim 1.
8. An application of the fruiting body of Cordyceps militaris as claimed in claim 7 in food processing.
9. A method for preparing a beverage by using the cordyceps militaris sporocarp in claim 7, which is characterized by comprising the following steps:
(1) preparing the tiger rice base H-type cordyceps militaris extract: sun drying and crushing the sporocarp, extracting with alcohol, filtering, concentrating the filtrate until the relative density is 1.05-1.20kg/m for carrying out heavy planting;
(2) preparing a stevia leaf extracting solution: decocting stevia rebaudiana with water, and filtering;
(3) preparing a golden camellia extracting solution: decocting leaves of Camellia Chysantha with water, and filtering;
(4) mixing the stevia rebaudiana leaf concentrated solution, the golden camellia extracting solution and the cordyceps militaris extract according to the mass ratio of 1:1:1, pouring the mixture into the H-type cordyceps militaris sporocarp with the culture medium, soaking the cordyceps militaris sporocarp and the mixture at the temperature of 25 ℃ for 7-10 days in a dark condition, wherein the mass ratio of the cordyceps militaris sporocarp to the mixture is 1: 2; filtering, sterilizing, and sealing to obtain the beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010929566.8A CN112119837B (en) | 2020-09-07 | 2020-09-07 | Cordyceps militaris strain tiger rice base (H type) and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010929566.8A CN112119837B (en) | 2020-09-07 | 2020-09-07 | Cordyceps militaris strain tiger rice base (H type) and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN112119837A CN112119837A (en) | 2020-12-25 |
| CN112119837B true CN112119837B (en) | 2022-04-01 |
Family
ID=73848236
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010929566.8A Active CN112119837B (en) | 2020-09-07 | 2020-09-07 | Cordyceps militaris strain tiger rice base (H type) and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112119837B (en) |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1068905C (en) * | 1996-02-26 | 2001-07-25 | 张显科 | Cultivating method of disease-resisting high-yield cordyceps |
| CN104285820B (en) * | 2014-10-13 | 2016-09-21 | 海南森瑞谱生命科学药业股份有限公司 | One strain selenium-enriched cordceps militaris strain and application thereof |
| CN110157769A (en) * | 2018-03-21 | 2019-08-23 | 安徽祥康生物工程有限公司 | A kind of Cordyceps militaris high activity strain breeding method |
-
2020
- 2020-09-07 CN CN202010929566.8A patent/CN112119837B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN112119837A (en) | 2020-12-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104397632B (en) | Fermented capsicum product and preparation method thereof | |
| CN101805706B (en) | Grapefruit vinegar, preparation method thereof and production method of beverage thereof | |
| CN109097291B (en) | Composite fermentation agent and application thereof in brewing cabernet sauvignon anhydration wine | |
| CN107287127A (en) | The production ester Pichia pastoris of one plant of resistance to lactic acid | |
| CN109182134A (en) | One plant of Aspergillus niger strain and its preparation have blood fat reducing function Pu'er tea | |
| CN1704469A (en) | Method for producing Chinese aweto fungus | |
| CN104862181B (en) | A kind of preparation method of fermented type artificial aweto Hawthorn Fruit Wine | |
| CN102876587A (en) | Cordyceps militaris strain for producing cordycepin with high yield | |
| CN102911885B (en) | Saccharomyces cerevisiae strain and method for preparing blueberry fruit wine by using saccharomyces cerevisiae strain | |
| CN102352323A (en) | Ester producing yeast as well as method and application of yeast for producing Xiaoqu fen-flavor seasoning wine | |
| CN101988036A (en) | Aureobasidium pullulans strain as well as preparation method and application thereof in producing pigment-free pullulan | |
| CN105062797A (en) | Tea-flavor white spirit and preparation method thereof | |
| CN109370951A (en) | One plant increases the fusion Wei Si Salmonella of bata-phenethyl alcohol content and its application in soy sauce | |
| CN102876532A (en) | Coffee-type red grape wine | |
| CN103436401B (en) | Ambrosian flavor liquor brewed from multiple raw materials and preparation method thereof | |
| CN113621528B (en) | Saccharomyces cerevisiae strain with low yield of fusel and high yield of ester and application of saccharomyces cerevisiae strain in fermented food | |
| CN103045495B (en) | The screening of a kind of orange wine brewer's yeast bacterium and orange wine production method | |
| CN107058140B (en) | One plant of kluyveromyces marxianus and its application in blueberry fruit wine brewing | |
| CN112119837B (en) | Cordyceps militaris strain tiger rice base (H type) and application thereof | |
| CN114617242B (en) | Processing technology of black pickled vegetables and products thereof | |
| CN110358647A (en) | A kind of preparation method of Sparassis crispa barley wine | |
| CN107916194A (en) | A kind of method that elaeagnus conferta fruits fermented wine is prepared with brown sugar and elaeagnus conferta fruits | |
| CN111621429B (en) | High-yield ester Mao Zhenbi red yeast and application thereof in fermentation of jujube fruit wine | |
| CN105154292A (en) | Black tartary buckwheat health wine and brewing method thereof | |
| CN104974849B (en) | A kind of preparation method of fermentation type tobacco garden beet medicinal extract |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |