CN113862159B - Method for preparing tricholoma matsutake seasoning by fungus liquid culture method - Google Patents
Method for preparing tricholoma matsutake seasoning by fungus liquid culture method Download PDFInfo
- Publication number
- CN113862159B CN113862159B CN202111184155.1A CN202111184155A CN113862159B CN 113862159 B CN113862159 B CN 113862159B CN 202111184155 A CN202111184155 A CN 202111184155A CN 113862159 B CN113862159 B CN 113862159B
- Authority
- CN
- China
- Prior art keywords
- tricholoma matsutake
- parts
- culture
- mycelia
- mushroom sauce
- 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
- 241000121220 Tricholoma matsutake Species 0.000 title claims abstract description 53
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 25
- 241000233866 Fungi Species 0.000 title claims abstract description 19
- 238000009630 liquid culture Methods 0.000 title abstract description 10
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 239000007788 liquid Substances 0.000 claims abstract description 31
- 235000015067 sauces Nutrition 0.000 claims abstract description 27
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 8
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 8
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 8
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 8
- 239000004320 sodium erythorbate Substances 0.000 claims abstract description 8
- 239000000084 colloidal system Substances 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 239000001963 growth medium Substances 0.000 claims description 26
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 22
- 238000012258 culturing Methods 0.000 claims description 20
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 19
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- 239000002609 medium Substances 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 14
- 240000008042 Zea mays Species 0.000 claims description 11
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 11
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 11
- 235000005822 corn Nutrition 0.000 claims description 11
- 229910052757 nitrogen Inorganic materials 0.000 claims description 11
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 10
- 229910052799 carbon Inorganic materials 0.000 claims description 10
- 239000002131 composite material Substances 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 230000035755 proliferation Effects 0.000 claims description 9
- 238000011218 seed culture Methods 0.000 claims description 9
- 238000005520 cutting process Methods 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 7
- 239000003549 soybean oil Substances 0.000 claims description 7
- 235000012424 soybean oil Nutrition 0.000 claims description 7
- 235000019764 Soybean Meal Nutrition 0.000 claims description 6
- 238000005273 aeration Methods 0.000 claims description 6
- 229940041514 candida albicans extract Drugs 0.000 claims description 6
- 239000004455 soybean meal Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000012138 yeast extract Substances 0.000 claims description 6
- 229920001817 Agar Polymers 0.000 claims description 5
- 239000008272 agar Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000011068 loading method Methods 0.000 claims description 5
- 239000008223 sterile water Substances 0.000 claims description 5
- 238000011156 evaluation Methods 0.000 description 7
- 235000011187 glycerol Nutrition 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- 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 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000012010 growth Effects 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 2
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000010261 cell growth Effects 0.000 description 2
- 230000004663 cell proliferation Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 239000000845 maltitol Substances 0.000 description 2
- 235000010449 maltitol Nutrition 0.000 description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 2
- 229940035436 maltitol Drugs 0.000 description 2
- 235000013379 molasses Nutrition 0.000 description 2
- 238000012163 sequencing technique Methods 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- PAWQVTBBRAZDMG-UHFFFAOYSA-N 2-(3-bromo-2-fluorophenyl)acetic acid Chemical compound OC(=O)CC1=CC=CC(Br)=C1F PAWQVTBBRAZDMG-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 1
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000006499 Flammulina velutipes Species 0.000 description 1
- 235000016640 Flammulina velutipes Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 241000221987 Russula Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 240000006794 Volvariella volvacea Species 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 239000001099 ammonium carbonate Substances 0.000 description 1
- 235000012501 ammonium carbonate Nutrition 0.000 description 1
- 235000019270 ammonium chloride Nutrition 0.000 description 1
- 235000011114 ammonium hydroxide Nutrition 0.000 description 1
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 description 1
- 229910052921 ammonium sulfate Inorganic materials 0.000 description 1
- 235000011130 ammonium sulphate Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 235000013877 carbamide Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000000306 component Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- -1 malt extract Substances 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108010009004 proteose-peptone Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000012807 shake-flask culturing Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000010344 sodium nitrate Nutrition 0.000 description 1
- 239000004317 sodium nitrate Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 239000012137 tryptone Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Genetics & Genomics (AREA)
- Mycology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Botany (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Mushroom Cultivation (AREA)
Abstract
The invention relates to a method for preparing tricholoma matsutake seasoning by a fungus liquid culture method, which comprises the following steps: preparing Tricholoma matsutake mycelia by fungus liquid culture, and soaking with clear water for 2 times to remove fermentation liquid remained on the surface of the mycelia; adding water into the mycelium obtained after the cleaning according to the mass ratio of 1:1, and passing through a colloid mill to obtain mushroom sauce; heating mushroom sauce to 100deg.C, maintaining the temperature for 30min, adding salt, D-sodium erythorbate and potassium sorbate, mixing, and packaging to obtain Tricholoma matsutake flavoring product. The method of the invention is a fungus liquid deep layer spread cultivation technique method, realizes pure state cultivation of tricholoma matsutake, greatly shortens cultivation period, and greatly reduces price cost, thus enabling the use of flavoring products to be possible.
Description
Technical Field
The invention belongs to the field of foods, and relates to a seasoning, in particular to a method for preparing tricholoma matsutake seasoning by a fungus liquid culture method.
Background
In recent years, the scale of catering and the expansion of territories have been particularly rapid. The food and beverage market size has broken through 4 trillion yuan by 2018, wherein the hot pot market size reaches 4800 trillion yuan. Therefore, the chafing dish seasoning has huge use volume, wherein the seasoning with the flavor of the fungus soup is one of the most popular flavors of the vast consumers, the raw materials for preparing the fungus soup seasoning are generally prepared by natural cultivation or wild picking and sun drying, the price and the cost of the product are high, the raw material purchasing goods source is unstable, the quality of the product is easily influenced by season and climate, and in addition, for certain wild edible fungi, the artificial cultivation cannot be realized according to the limit of the current cultivation technology level. Or even if artificial cultivation can be realized, the period is longer.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a novel mushroom flavor seasoning prepared by adopting a high-efficiency biological culture technology and carrying out liquid culture on wild edible mushrooms which have high value and cannot be artificially cultivated and coupling a compound seasoning technology.
The invention adopts the technical scheme that:
The invention provides a preparation method of tricholoma matsutake mycelium, which comprises the following steps:
(1) Taking wild matsutake fruiting bodies, and cleaning the fruiting bodies for later use;
(2) Slicing, purifying and culturing;
(3) Culturing seeds to obtain seed liquid;
(4) Expanding culture of mycelium: inoculating and culturing the seed solution and the liquid proliferation culture medium according to the volume ratio of 1:10, wherein the culture condition is that the aeration rate is 0.5-2 (V/V.min), the stirring rotation speed is 200-300rpm, the proliferation culture temperature is 22-28 ℃, and the proliferation culture period is 13-16d;
(5) Filtering the culture solution obtained in the step (4) by using a 60-mesh screen, and collecting the tricholoma matsutake mycelia on the screen.
In some embodiments, the step (1) is to wash fresh wild matsutake fruiting bodies with clear water, soak them with 75% ethanol solution for 0.5min, take out the strain with sterile forceps to a plate with sterile water, and rinse for use.
In some embodiments, the step (2) is to cut out small blocks with a side length of 1cm from edible fungus fruiting bodies with a sterile blade, inoculate the small blocks in PAD agar medium, place the small blocks in a constant temperature incubator at 25-28 ℃ for 14-16 days, transfer part of mycelia to a new PDA medium after mycelia grow out, and purify and culture the mycelia for later use.
In some embodiments, the step (3) is to cut the mycelium purified in the step (2) into small pieces with a side length of 2-3cm by using a sterile blade, inoculate the small pieces in a seed culture medium, shake flask culture at 22-28 ℃ for 3 days, and obtain seed liquid; in some embodiments, the seed medium is formulated as follows: corn flour: 30.0 parts of soybean meal powder: 15.0 parts, K 2HPO4: 3.0 parts of MgSO 4: 1.5 parts of water 1000 parts, natural pH; liquid loading amount: 150mL/500mL Erlenmeyer flask.
In some embodiments of the present invention, in some embodiments,
The carbon source of the liquid multiplication medium is one or more than two of glucose, fructose, maltodextrin, dextrin, sucrose, maltose, soybean oil, cane molasses, beet molasses, maltitol, rice flour, glycerol, galactose, mannitol, sorbitol, lactose, starch and corn flour, preferably, the carbon source is one or more than two of glucose, glycerol and soybean oil; more preferably, the carbon source is soybean oil and glycerol.
The nitrogen source of the liquid multiplication medium is one or more than two of yeast extract powder, tryptone, casein peptone, malt extract, casein, skimmed milk powder, beef extract, concentrated protein, corn steep liquor, soybean meal, bean cake powder, cottonseed powder, peanut cake powder, bran, ammonium nitrate, ammonium sulfate, ammonia water, urea, ammonium carbonate, ammonium chloride and sodium nitrate, preferably, the nitrogen source is one or more than two of malt extract, corn steep liquor and yeast extract powder, more preferably, the nitrogen source is yeast extract powder.
Preferably, the carbon source and the nitrogen source are in parts by weight: (2-4): (1-2).
In some embodiments, the liquid multiplication medium is formulated as a carbon source: 2-4 parts of nitrogen source: 1-2 parts; k2HPO 4: 0.2-0.4 parts of MgSO 4: 0.1-0.3 part, VB1:0.01-0.02 part of water: 100 parts.
In some embodiments, the first charge in step (4) is 40% of the total volume of the fermenter, and the feed is fed 1 time every 2 days during the cultivation, and the feed amount is 5% of the volume of the tank. Preferably, the aeration rate is 0.5 (V/V.min), the stirring rotation speed is 200rpm, the proliferation culture temperature is 25 ℃, and the proliferation culture period is 14-16d, more preferably 15d, so that the culture can be terminated.
The invention also provides the tricholoma matsutake mycelium prepared by the method.
The invention also provides application of the tricholoma matsutake mycelium in preparation of the tricholoma matsutake mushroom composite seasoning.
The invention also provides a preparation method of the tricholoma matsutake mushroom composite seasoning, which comprises the following steps:
soaking and washing the Tricholoma matsutake mycelia obtained by the method with clear water for 2 times to remove fermentation liquor remained on the surface of the mycelia; adding water into the mycelium obtained after the cleaning according to the mass ratio of 1:1, and passing through a colloid mill to obtain mushroom sauce;
heating mushroom sauce to 100deg.C, maintaining the temperature for 30min, adding salt, D-sodium erythorbate and potassium sorbate, mixing, and packaging to obtain Tricholoma matsutake flavoring product.
Wherein the addition amount of the salt is 4-8% of the mass of the mushroom sauce, and the addition amount of the D-sodium erythorbate is 0.01% of the mass of the mushroom sauce; the addition amount of potassium sorbate is 0.01% of the mass of the mushroom sauce.
The invention also provides the tricholoma matsutake mushroom composite seasoning, which is prepared by the method comprising the steps.
The invention has the beneficial effects that:
(1) The invention overcomes the defect that the prior tricholoma matsutake cannot completely realize artificial cultivation, and the prior commercial tricholoma matsutake is basically wild, and the general market price is several times higher than that of the general mushroom due to long growth period. Although the edible nutritive value is high, the edible nutritive value is still not accepted by the market when the edible nutritive value is used as a raw material of the mushroom seasoning. The method of the invention is a fungus liquid deep layer spread cultivation technique method, realizes pure state cultivation of tricholoma matsutake, greatly shortens cultivation period, and greatly reduces price cost, thus enabling the use of flavoring products to be possible.
(2) The cultivation period of the raw materials prepared by the technology is about 15 days, so that the cultivation time is greatly shortened, and a large amount of labor and time cost is saved.
(3) The mushroom seasoning prepared by the raw materials of the invention has high freshness, rich mellow feeling and good taste, and the quality of the product is greatly improved.
Drawings
FIG. 1 is a production process diagram of the liquid culture of Tricholoma matsutake;
FIG. 2 is a graph showing the effect of different types of carbon sources on cell proliferation;
FIG. 3 is a graph showing the effect of different nitrogen sources on cell proliferation;
FIG. 4 is a graph showing the effect of temperature on the growth of cells;
FIG. 5 is a graph showing the period of hypha growth cycle.
Detailed Description
The invention is further illustrated below with reference to specific examples, but without limiting the scope of the invention.
Example 1:
A preparation method of tricholoma matsutake seasoning comprises the following steps:
(1) Cleaning fruiting body of edible fungus (Tricholoma Matsutake) collected in the field with clear water, soaking in 75% ethanol solution for 0.5min, taking out the strain with sterile forceps, and rinsing with sterile water;
(2) Cutting out small pieces with a side length of about 1cm from edible fungus fruiting bodies by using a sterile blade, inoculating the small pieces into PAD agar culture medium, placing the small pieces into a constant temperature incubator at 25 ℃, culturing for 15 days, inoculating part of mycelia into a new PDA culture medium after mycelia grow out, and purifying and culturing for later use.
(3) Seed culture medium configuration: corn flour: 30 parts of soybean meal powder: 15 parts, K 2HPO4: 3 parts of MgSO 4: 1.5 parts of water 1000 parts, and liquid loading amount: 150mL/500mL triangular flask, natural pH;
(4) Cutting the mycelium obtained in the step (2) into small pieces with the side length of 2-3cm by using a sterile blade, inoculating the small pieces into a seed culture medium, and culturing the small pieces in a shaking bottle at 25 ℃ for 3 days to obtain seed liquid;
(5) Configuration of liquid multiplication medium: glucose 2 parts, soybean oil 1 part, glycerin 1 part, corn steep liquor 2 parts, K 2HPO4 (0.3 part), mgSO 4 (0.15 part), VB 1 (0.01 part), water (100 parts)
(6) Inoculating and culturing the seed solution and the liquid multiplication medium according to the volume ratio of 1:10, wherein the culture condition is that the aeration rate is 0.5 (V/V.min), the stirring rotation speed is 200rpm, the multiplication culture temperature is 25 ℃, and the multiplication culture period is 15d, namely, the culture is stopped. The first charging amount of the amplified liquid culture medium is 40% of the total volume of the fermentation tank, 1 time of material is fed every 2 days in the culture process, and the feeding amount of each time of material feeding liquid multiplication culture medium is 5% of the volume of the tank body.
(7) Filtering the culture solution with 60 mesh sieve, and collecting Tricholoma matsutake mycelium.
(8) Pretreating tricholoma matsutake mycelia: immersing the tricholoma matsutake mycelia collected in the step (7) with clean water for 2 times to remove the fermentation liquor remained on the surface of the mycelia. And adding water into the mycelium obtained after the cleaning according to the mass ratio of 1:1, and passing through a colloid mill to obtain the mushroom sauce for later use.
(9) Preparation of tricholoma matsutake mushroom composite seasoning: heating the mushroom sauce to be used in the step (8) to 100 ℃, preserving heat for 30min, adding salt (accounting for 4% of the mass of the mushroom sauce), D-sodium erythorbate (accounting for 0.01% of the mass of the mushroom sauce) and potassium sorbate (accounting for 0.01% of the mass of the mushroom sauce), uniformly mixing, and filling to obtain the tricholoma matsutake seasoning product with high freshness and rich mellow feel.
Example 2:
A preparation method of tricholoma matsutake seasoning comprises the following steps:
(1) Washing fruiting body of edible fungus (Tricholoma Matsutake [ S.Ito et Imai ] Sing) collected in the field with clear water, soaking in 75% ethanol solution for 0.5min, taking out the strain with sterile forceps, and rinsing with sterile water;
(2) Cutting out small pieces with a side length of about 1cm from edible fungus fruiting bodies by using a sterile blade, inoculating the small pieces into PAD agar culture medium, placing the small pieces into a constant temperature incubator at 25 ℃, culturing for 15 days, inoculating part of mycelia into a new PDA culture medium after mycelia grow out, and purifying and culturing for later use.
(3) Seed culture medium configuration: corn flour: 30 parts of soybean meal powder: 15 parts, K 2HPO4: 3 parts of MgSO 4: 1.5 parts of water 1000 parts, and liquid loading amount: 150mL/500mL triangular flask, natural pH;
(4) Cutting the mycelium obtained in step (2) into small pieces with a side length of 2-3cm with a sterile blade, inoculating into seed culture medium, and shake culturing at 25deg.C for 3 days to obtain seed solution
(5) Configuration of liquid multiplication medium: maltitol 4 parts, corn steep liquor 2 parts, K 2HPO4 (0.3 parts), mgSO 4 (0.15 parts), VB 1 (0.01 parts), water (100 parts);
(6) Inoculating and culturing the seed solution and the liquid multiplication medium according to the volume ratio of 1:10, wherein the culture condition is that the aeration rate is 0.7 (V/V.min), the stirring rotation speed is 300rpm, the multiplication culture temperature is 25 ℃, and the multiplication culture period is 15d, namely, the culture is stopped. The first charging amount of the amplified liquid culture medium is 40% of the total volume of the fermentation tank, 1 time of material is fed every 2 days in the culture process, and the feeding amount of each time of material feeding liquid multiplication culture medium is 5% of the volume of the tank body.
(7) Filtering the culture solution with 60 mesh sieve, and collecting Tricholoma matsutake mycelium.
(8) Pretreating tricholoma matsutake mycelia: the mycelia of Tricholoma matsutake collected in (7) were washed with clean water 2 times to remove the fermentation broth remaining on the surface of the mycelia. And adding water into the mycelium obtained after the cleaning according to the mass ratio of 1:1, and passing through a colloid mill to obtain the mushroom sauce for later use.
(9) Preparation of tricholoma matsutake mushroom composite seasoning: heating the mushroom sauce to be used in the step (8) to 100 ℃, preserving heat for 30min, adding salt (accounting for 4% of the mass of the mushroom sauce), D-sodium erythorbate (accounting for 0.01% of the mass of the mushroom sauce) and potassium sorbate (accounting for 0.01% of the mass of the mushroom sauce), uniformly mixing, and filling to obtain the tricholoma matsutake seasoning product with high freshness and rich mellow feel.
Example 3:
A preparation method of tricholoma matsutake seasoning comprises the following steps:
(1) Washing fruiting body of edible fungus (Tricholoma Matsutake [ S.Ito et Imai ] Sing) collected in the field with clear water, soaking in 75% ethanol solution for 0.5min, taking out the strain with sterile forceps, and rinsing with sterile water;
(2) Cutting out small pieces with a side length of about 1cm from edible fungus fruiting bodies by using a sterile blade, inoculating the small pieces into PAD agar culture medium, placing the small pieces into a constant temperature incubator at 25 ℃, culturing for 15 days, inoculating part of mycelia into a new PDA culture medium after mycelia grow out, and purifying and culturing for later use.
(3) Seed culture medium configuration: corn flour: 30 parts of soybean meal powder: 15 parts, K 2HPO4: 3 parts of MgSO 4: 1.5 parts of water 1000 parts, and liquid loading amount: 150mL/500mL triangular flask, natural pH;
(4) Cutting the mycelium obtained in the step (2) into small pieces with the side length of 2-3cm by using a sterile blade, inoculating the small pieces into a seed culture medium, and culturing the small pieces in a shaking bottle at 25 ℃ for 3 days to obtain seed liquid;
(5) Configuration of liquid multiplication medium: 2 parts of soybean oil, 2 parts of glycerol, 2 parts of yeast extract powder, K 2HPO4 (0.3 part), mgSO 4 (0.15 part), VB 1 (0.01 part) and water (100 parts);
(6) Inoculating and culturing the seed solution and the liquid multiplication medium according to the volume ratio of 1:10, wherein the culture condition is that the aeration rate is 0.8 (V/V.min), the stirring rotation speed is 250rpm, the multiplication culture temperature is 25 ℃, and the multiplication culture period is 15d, namely, the culture is stopped. The first charging amount of the amplified liquid culture medium is 40% of the total volume of the fermentation tank, 1 time of material is fed every 2 days in the culture process, and the feeding amount of each time of material feeding liquid multiplication culture medium is 5% of the volume of the tank body.
(7) Filtering the culture solution with 60 mesh sieve, and collecting Tricholoma matsutake mycelium.
(8) Pretreating tricholoma matsutake mycelia: the mycelia of Tricholoma matsutake collected in (7) were washed with clean water 2 times to remove the fermentation broth remaining on the surface of the mycelia. And adding water into the mycelium obtained after the cleaning according to the mass ratio of 1:1, and passing through a colloid mill to obtain the mushroom sauce for later use.
(9) Preparation of tricholoma matsutake mushroom composite seasoning: heating the mushroom sauce to be used in the step (8) to 100 ℃, preserving heat for 30min, adding salt (accounting for 4% of the mass of the mushroom sauce), D-sodium erythorbate (accounting for 0.01% of the mass of the mushroom sauce) and potassium sorbate (accounting for 0.01% of the mass of the mushroom sauce), uniformly mixing, and filling to obtain the tricholoma matsutake seasoning product with high freshness and rich mellow feel.
Test data
A. Culturing strain purified and cultured by Tricholoma matsutake fruiting body with different proliferation culture medium components (different carbon sources or different nitrogen sources), performing proliferation culture under the same conditions with mycelium wet weight as index, and measuring thallus wet weight, wherein carbon and nitrogen source results are shown in figure 2 and figure 3: the preferred carbon source sequencing by fig. 2 and 3 is: soybean oil > glycerin > glucose, and the preferred nitrogen source sequencing is as follows: yeast extract > malt extract > corn steep liquor.
B. The results of the proliferation culture at different culture temperatures using the wet weight of mycelium as an index are shown in FIG. 3, in which the temperature range is 22-28deg.C, and further, the optimum culture temperature is 25deg.C.
C. As a result of measuring the mycelium growth cycle using the mycelium wet weight as an index, as shown in FIG. 4, it was found that the cell growth culture cycle was 14 to 16 days, more preferably 15 days, and the culture was terminated.
D. Sensory evaluation of different mushroom seasonings versus experimental group: the liquid expanded mycelia (example 1) were collected by sieving, and dried in an oven at 70-80 ℃ to constant weight standby control group: different kinds of dried mushrooms (russula, straw mushroom, flammulina velutipes, bolete, bamboo fungus)
Sample pretreatment: weighing 10g of dry mushroom with equal mass, adding 1000mL of water and 4g of salt, boiling for 0.5h, sieving with a 60-mesh sieve to remove residues, and performing sensory evaluation on the boiling liquid.
The evaluation method comprises the following steps: professionals who summon 10 food sensory evaluations score samples of experimental group and control group in independent environments from the dimensions of richness, freshness, characteristics, etc., and the scoring basis (0-9 score, score evaluation description see table 1) and take the average value
Table 1 definition of sensory evaluation
The evaluation results are shown in the following table:
While embodiments of the present invention have been shown and described above, it will be understood that the above embodiments are illustrative and not to be construed as limiting the invention, and that variations, modifications, alternatives and variations may be made to the above embodiments by one of ordinary skill in the art within the scope of the invention.
Claims (4)
1. A preparation method of a tricholoma matsutake mushroom composite seasoning is characterized by comprising the following steps: the method comprises the following steps:
(1) Taking wild matsutake fruiting bodies, and cleaning the fruiting bodies for later use;
(2) Cutting out small blocks with the side length of 1cm from edible fungus fruiting bodies by using a sterile blade, inoculating the small blocks into PAD agar culture medium, placing the small blocks into a constant temperature incubator at 25-28 ℃, culturing for 14-16 days, inoculating part of mycelia into a new PDA culture medium after mycelia grow out, and purifying and culturing for later use;
(3) Cutting the mycelium obtained in the step (2) into small pieces with the side length of 2-3cm by using a sterile blade, inoculating the small pieces into a seed culture medium, and shaking and culturing for 3 days at 22-28 ℃ to obtain seed liquid; the formula of the seed culture medium is as follows: corn flour: 30.0 parts of soybean meal powder: 15.0 parts, K 2HPO4: 3.0 parts of MgSO 4: 1.5 parts of water 1000 parts, natural pH; liquid loading amount: 150 mL/500 mL triangular flask;
(4) Expanding culture of mycelium: inoculating and culturing the seed solution and the liquid multiplication medium according to the volume ratio of 1:10, wherein the culture condition is that the aeration rate is 0.5V/V.min, the stirring rotation speed is 200rpm, the multiplication culture temperature is 25 ℃, and the multiplication culture period is 14-16d; the first charging amount is 40% of the total volume of the fermentation tank, 1 time of material is fed every 2 days in the culture process, and each time of material feeding is carried out on the liquid multiplication culture medium, and the material feeding amount is 5% of the volume of the tank body;
The formula of the liquid multiplication medium is as follows: 2-4 parts of nitrogen source: 1-2 parts; k 2HPO4: 0.2-0.4 parts of MgSO 4: 0.1-0.3 part, VB 1: 0.01-0.02 part of water: 100 parts; the carbon source is soybean oil and glycerol; the nitrogen source is yeast extract powder;
(5) Filtering the culture solution obtained in the step (4) by using a 60-mesh screen, and collecting the tricholoma matsutake mycelia on the screen;
(6) Soaking Tricholoma matsutake mycelia in clear water for 2 times to remove fermentation liquor remained on the surface of the mycelia; adding water into the mycelium obtained after the cleaning according to the mass ratio of 1:1, and passing through a colloid mill to obtain mushroom sauce;
heating mushroom sauce to 100deg.C, maintaining the temperature for 30min, adding salt, D-sodium erythorbate and potassium sorbate, mixing, and packaging to obtain Tricholoma matsutake flavoring product.
2. The method for preparing the tricholoma matsutake composite seasoning according to claim 1, which is characterized in that: the step (1) is to wash fresh wild matsutake fruiting bodies with clear water, soak the fruiting bodies with 75% ethanol solution for 0.5min, take out the strain into a plate containing sterile water with sterile forceps, and rinse the strain for later use.
3. The method for preparing the tricholoma matsutake composite seasoning according to claim 1, which is characterized in that: the proliferation culture period in the step (4) is 15 days.
4. The method for preparing the tricholoma matsutake composite seasoning according to claim 1, which is characterized in that: the addition amount of the salt is 4-8% of the mass of the mushroom sauce, and the addition amount of the D-sodium erythorbate is 0.01% of the mass of the mushroom sauce; the addition amount of potassium sorbate is 0.01% of the mass of the mushroom sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111184155.1A CN113862159B (en) | 2021-10-12 | 2021-10-12 | Method for preparing tricholoma matsutake seasoning by fungus liquid culture method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111184155.1A CN113862159B (en) | 2021-10-12 | 2021-10-12 | Method for preparing tricholoma matsutake seasoning by fungus liquid culture method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN113862159A CN113862159A (en) | 2021-12-31 |
| CN113862159B true CN113862159B (en) | 2024-04-30 |
Family
ID=78998434
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111184155.1A Active CN113862159B (en) | 2021-10-12 | 2021-10-12 | Method for preparing tricholoma matsutake seasoning by fungus liquid culture method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113862159B (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1910988A (en) * | 2006-06-05 | 2007-02-14 | 蒋中海 | Method for cultivation of jiangzhonghai-China |
| CN103947454A (en) * | 2014-05-08 | 2014-07-30 | 鲁东大学 | Artificial culturing method of lepista sordida mycelium and culturing medium thereof |
| CN105039170A (en) * | 2015-05-28 | 2015-11-11 | 吉林大学 | High-yield Tricholoma matsutake sing mutagenesis strain and breeding method thereof |
| CN105505786A (en) * | 2015-12-21 | 2016-04-20 | 宋瑞鹏 | Culture method for tricholoma matsutake liquid strain |
| CN106376914A (en) * | 2016-08-25 | 2017-02-08 | 山东天博食品配料有限公司 | Method for preparation of tricholoma matsutake refined powder from tricholoma matsutake submerged fermentation mycelium |
| CN107625048A (en) * | 2017-08-09 | 2018-01-26 | 广东日可威食品原料有限公司 | A kind of matsutake steamed bun and preparation method thereof |
| CN113151012A (en) * | 2021-05-11 | 2021-07-23 | 河北大河生物科技有限公司 | High-density fermentation method of antrodia camphorata |
-
2021
- 2021-10-12 CN CN202111184155.1A patent/CN113862159B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1910988A (en) * | 2006-06-05 | 2007-02-14 | 蒋中海 | Method for cultivation of jiangzhonghai-China |
| CN103947454A (en) * | 2014-05-08 | 2014-07-30 | 鲁东大学 | Artificial culturing method of lepista sordida mycelium and culturing medium thereof |
| CN105039170A (en) * | 2015-05-28 | 2015-11-11 | 吉林大学 | High-yield Tricholoma matsutake sing mutagenesis strain and breeding method thereof |
| CN105505786A (en) * | 2015-12-21 | 2016-04-20 | 宋瑞鹏 | Culture method for tricholoma matsutake liquid strain |
| CN106376914A (en) * | 2016-08-25 | 2017-02-08 | 山东天博食品配料有限公司 | Method for preparation of tricholoma matsutake refined powder from tricholoma matsutake submerged fermentation mycelium |
| CN107625048A (en) * | 2017-08-09 | 2018-01-26 | 广东日可威食品原料有限公司 | A kind of matsutake steamed bun and preparation method thereof |
| CN113151012A (en) * | 2021-05-11 | 2021-07-23 | 河北大河生物科技有限公司 | High-density fermentation method of antrodia camphorata |
Also Published As
| Publication number | Publication date |
|---|---|
| CN113862159A (en) | 2021-12-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104651199A (en) | Method of making liquor by virtue of solid fermentation with bamboos as fluff | |
| CN104397632A (en) | Fermented capsicum product and preparation method thereof | |
| CN103598015A (en) | Method for using liquid strains to cultivate agrocybe cylindracea | |
| CN1271944C (en) | Production method for soybean paste mixed fungus leaven | |
| CN101481674A (en) | Beta-mannanase for feeding and preparation thereof | |
| CN106722565A (en) | Chili fermented product and preparation method thereof | |
| CN102793023A (en) | Fermented bean curd fermented by complex bacteria | |
| Zurbano et al. | Mycelial growth, fruiting body production and proximate composition of Pleurotus djamor on different substrate | |
| CN113317129A (en) | Pleurotus cornucopiae strain and cultivation method thereof | |
| CN102726210B (en) | Method for preparing cultivars of artificially-domesticated red-soil termitomyces albuminosus | |
| Panda et al. | Fermented foods and beverages from tropical roots and tubers | |
| CN109749947B (en) | Method for producing Shanxi mature vinegar by using fast yeast prepared from excellent aspergillus niger, rhizopus and saccharomycetes and matched Daqu | |
| CN104641944A (en) | Method for culturing cordyceps sinensis by taking unhulled wheat as culture medium | |
| CN112592857B (en) | Microbial agent for fermentation of aged daocai | |
| CN107083336B (en) | Production method of composite nucleoside functional yeast | |
| CN106278466A (en) | A kind of agrocyb eaegerita cultivation matrix and preparation thereof and cultural method | |
| CN113862159B (en) | Method for preparing tricholoma matsutake seasoning by fungus liquid culture method | |
| CN113249268A (en) | Saccharopolyspora rosea for reducing biogenic amine and application thereof | |
| CN105647837A (en) | Complex microbial inoculant for pickled vegetable fermentation and application of complex microbial inoculant | |
| CN103503779B (en) | New pure white hypsizigus marmoreus strain | |
| CN111728134B (en) | High-cellulose high-nutrition fermented corn noodles and preparation method thereof | |
| CN100572523C (en) | Yeast | |
| Chen et al. | Past, present, and future of Chinese fermented food products | |
| CN109874600A (en) | A kind of seafood mushroom culture substrate and preparation method thereof | |
| WO2009097653A1 (en) | Rhizopus oligosporus and uses therefor |
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 |