CN114533633A

CN114533633A - Phellinus baumii fermentation product and preparation method thereof

Info

Publication number: CN114533633A
Application number: CN202210049427.5A
Authority: CN
Inventors: 阮华君; 陶俊俊; 唐长明; 詹国灿; 顾佳峰
Original assignee: Zhejiang Changshengniao Health Technology Co ltd
Current assignee: Zhejiang Changshengniao Health Technology Co ltd
Priority date: 2022-01-17
Filing date: 2022-01-17
Publication date: 2022-05-27
Anticipated expiration: 2042-01-17
Also published as: CN114533633B

Abstract

The present disclosure provides a preparation method of a phellinus baumii fermentation product, comprising: step one, activating, purifying and carrying out expanded culture treatment on Phellinus baumii to obtain a seed solution; inoculating the seed liquid to a fermentation substrate for fermentation culture treatment to obtain fermentation liquid; the fermentation substrate is potato homogenate added with pearl powder; and step three, performing separation treatment and sterilization treatment on the fermentation liquor to obtain supernatant. Also disclosed are Phellinus baumii fermentates made therefrom, including Phellinus baumii fermentation broths and dry powders thereof. The phellinus baumii is inoculated into potato homogenate and is fermented with pearls in a synergistic manner to prepare a fermented product with excellent anti-inflammatory performance and whitening performance, and the fermented product can be used as an effective component to be added into a cosmetic formula to prepare cosmetics such as a mask, essence, sunscreen cream, emulsion and the like.

Description

Phellinus baumii fermentation product and preparation method thereof

Technical Field

The disclosure belongs to the technical field of biological fermentation, and particularly relates to a new strain fermentation product of Phellinus baumii and a preparation method thereof.

Background

Phellinus baumii Pilat (Phellinus baumii Pilat.) commonly known as Phellinus linteus and Phellinus caryophyllus, belonging to Aphyllophorales, Polyporaceae, Phellinus. Phellinus baumii has strong decay force, and white decay of heartwood is caused. Phellinus baumii belongs to a perennial medicinal fungus, and was first collected in Li Shizhen Ben Cao gang mu. According to traditional Chinese medicine, Phellinus baumii is warm and mild in nature, bitter and pungent in taste, enters liver and bladder channels, and is used for treating metrorrhagia, bloody stranguria, rectocele and bloody diarrhea, leukorrhagia, amenorrhea, spleen deficiency and diarrhea and the like. A plurality of experimental researches show that polysaccharides and flavonoids compounds in Phellinus baumii have important biological activity and play an important role in treating cancers, protecting liver, enhancing immunity and repairing nerves.

However, the application of Phellinus baumii in cosmetics is still blank at present. The inventor finds that the fermentation product obtained by synergistic fermentation of Phellinus baumii and Margarita has excellent skin anti-inflammatory and repairing effects and whitening effect, and can be used as effective component for cosmetics.

Disclosure of Invention

The following presents a simplified summary of the disclosure in order to provide a basic understanding of some aspects of the disclosure. It should be understood that this summary is not an exhaustive overview of the disclosure. It is not intended to identify key or critical elements of the disclosure or to delineate the scope of the disclosure. Its sole purpose is to present some concepts in a simplified form as a prelude to the more detailed description that is discussed later.

In order to solve the technical problem, the technical scheme provided by the disclosure is as follows:

in a first aspect, the present disclosure provides a method for preparing a phellinus baumii fermentation product, comprising:

step one, activating, purifying and carrying out expanded culture treatment on Phellinus baumii to obtain a seed solution;

inoculating the seed liquid to a fermentation substrate for fermentation culture treatment to obtain fermentation liquid; the fermentation substrate is potato homogenate;

and step three, performing separation treatment and sterilization treatment on the fermentation liquor to obtain supernatant.

Further, in the preparation method of the Phellinus baumii fermented product, Phellinus baumii is a commercially available product, is purchased from China general microbiological culture Collection center, and can be CGMCC5.1265 or CGMCC 5.2061.

Further, in the preparation method of the phellinus baumii fermentation product, the hypha volume percentage of the seed liquid in the step one is more than 80%.

Further, in the above method for preparing a phellinus baumii fermentation product, the inoculation ratio of the phellinus baumii in the second step, that is, the volume ratio of the seed solution to the fermentation substrate is 1% to 10% (e.g., 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, etc.).

Further, in the preparation method of the Phellinus baumii fermented product, pearl powder is added into the fermentation substrate; the pearl powder content is 1-10 wt% (such as 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, 7 wt%, 8 wt%, 9 wt% etc.) of the potato homogenate; more preferably 1 to 5 wt% (e.g., 1.5 wt%, 2 wt%, 3 wt%, 4 wt%, 4.5 wt%, etc.).

Further, in the above method for preparing Phellinus baumii fermented product, the potato homogenate is obtained by homogenizing fresh potato pieces with water by a homogenizer and dissolving, wherein the potato content is 0.5-5 wt% (such as 1 wt%, 1.5 wt%, 2 wt%, 2.5 wt%, 3 wt%, 3.5 wt%, 4 wt%, 4.5 wt%).

The fermentation substrate is subjected to conventional sterilization treatment, such as high temperature sterilization at 115 ℃ for 20min, prior to inoculation.

Further, in the above method for preparing a Phellinus baumii fermented product, the potato homogenate further comprises 0.3 wt% of monopotassium phosphate, 0.15 wt% of magnesium sulfate, 0.05 wt% of glucose, and 0.2 wt% of soybean peptide.

Further, in the above method for preparing Phellinus baumii fermentation product, the fermentation culture treatment temperature is 20-35 deg.C (such as 22 deg.C, 28 deg.C, 30 deg.C, 32 deg.C, 34 deg.C, etc.), and the time is 48-96h (such as 52h, 60h, 72h, 84h, 88h, 92h, etc.).

Further, the fermentation culture treatment is carried out in a shaking table at a rotation speed of 100r/min to 200r/min (e.g., 110r/min, 120r/min, 130r/min, 140r/min, 150r/min, 160r/min, 170r/min, 180r/min, 190r/min, 195r/min, etc.).

Further, in the above method for preparing a fermentation product of Phellinus baumii, the separation treatment is performed by centrifugation; more preferably, the centrifugation speed is 4500r/min-5500r/min (such as 4600r/min, 4800r/min, 5000r/min, 5200r/min, 5400r/min, etc.), and the centrifugation time is 10min-20min (such as 12min, 15min, 18min, etc.).

In a second aspect, the present disclosure provides a phellinus baumii fermentation product prepared by the above preparation method. The Phellinus baumii fermentation product comprises Phellinus baumii fermentation broth and dry powder thereof, and the dry powder can be prepared by freeze drying or spray drying.

In a third aspect, the present disclosure also provides a cosmetic containing the aforementioned phellinus baumii fermentation product. The cosmetic can be facial mask, essence, cream, lotion, etc.

Compared with the prior art, the beneficial effects of the present disclosure include but are not limited to:

1. the Phellinus baumii is inoculated into potato homogenate and is fermented with pearls in a synergistic manner to prepare a fermented product with excellent anti-inflammatory performance and whitening performance, and the fermented product can be used as an effective component to be added into a cosmetic formula to prepare cosmetics such as a mask, essence, sunscreen cream, emulsion and the like;

2. the Phellinus baumii fermentation product provided by the disclosure as a cosmetic efficacy component has the characteristics of strong efficacy, low cost, simple operation, greenness, safety and the like, and has strong practicability and popularization value.

Drawings

FIG. 1 is a schematic diagram of the detection results of the anti-inflammatory effect of the protection treatment of Phellinus baumii fermentation in example 2, indexes: IL-1 β;

fig. 2 is a schematic diagram of the anti-inflammatory effect test results of the protection treatment of the pearl potato extract in example 2, with the following indexes: IL-1 beta;

FIG. 3 is a schematic diagram of the detection results of the anti-inflammatory effect of the protection treatment of Phellinus baumii fermentation products with different concentrations in example 2, and the indexes are as follows: IL-1 β;

FIG. 4 is a schematic diagram of the detection result of the anti-inflammatory effect of the repair treatment of Phellinus baumii fermentation product in example 2, with the following indexes: IL-1 β;

fig. 5 is a schematic diagram of the detection result of the repair treatment anti-inflammatory effect of the pearl potato extract in example 2, and indexes are as follows: IL-1 β;

FIG. 6 is a schematic diagram of the detection results of the repair treatment anti-inflammatory effects of different concentrations of Phellinus baumii fermentation in example 2, with the following indexes: IL-1 β;

fig. 7 is a schematic diagram of the detection result of the repair treatment anti-inflammatory effect of the pearl and potato extract in example 2, and the indexes are as follows: IL-8;

FIG. 8 is a schematic diagram of the detection results of the anti-inflammatory effects of the repair treatment of Phellinus baumii fermentation products with different concentrations in example 2, and the indexes are as follows: IL-8.

Detailed Description

The following examples further illustrate the present invention but are not to be construed as limiting the invention. Modifications or substitutions to methods, steps or conditions of the present invention may be made without departing from the spirit and substance of the invention.

The technical solutions of the present disclosure will be described below with reference to exemplary embodiments. The experimental procedures used in the following examples are all conventional procedures unless otherwise specified. Materials, reagents and the like used in the following examples are commercially available unless otherwise specified.

In the examples, Phellinus baumii is a commercially available product, purchased from China general microbiological culture Collection center, and the preservation numbers are: CGMCC 5.2061.

Example 1 Phellinus baumii fermentation experiment to prepare fermented product of Margarita

(1) Activating strains: a colony is selected from a preserved Phellinus baumii CGMCC5.2061 (laboratory number of 6984, the strain is marked by the laboratory number in the following) inclined plane and is placed in a glucose potato agar culture medium for culturing for 7 days for activation at 28 ℃, then the obtained single colony is inoculated into 100mL of glucose potato liquid culture medium for culturing for 7 days at 28 ℃ and 180rpm, and ganoderma lucidum liquid is obtained, wherein the volume ratio of the mycelium accounts for 80 percent of the whole seed liquid.

(2) Preparing a fermentation substrate: adding pearl powder into potato homogenate according to the setting of table 1 in a certain mass ratio (1-10 wt%, such as 1 wt%, 5 wt%, 10 wt%); potato homogenate is prepared by adding 1000ml mineral water (containing 0.3% potassium dihydrogen phosphate, 0.15% magnesium sulfate, 0.05% glucose, and 0.2% soybean peptide) into 20g potato pieces, homogenizing in a homogenizer, dissolving, and packaging. The fermentation substrate is sterilized prior to inoculation.

(3) Inoculating and shaking bacteria: according to the inoculation amount of 5 percent by volume, 5mL of the seed solution is inoculated into a 250mL triangular flask filled with 100mL of liquid fermentation medium and fermented in a shaking table at the rotating speed of 180r/min, the culture temperature of 28 ℃ and the fermentation time of 48 hours.

(4) Centrifuging: centrifuging the fermentation broth at 4800r/min for 10min, collecting supernatant, and sterilizing to obtain sample numbers shown in Table 1.

This example also included a control group, which was a 2% potato homogenate on a simple fermentation substrate, to which was added 0.3% monopotassium phosphate, 0.15% magnesium sulfate, 0.05% glucose, and 0.2% soybean peptide. See table 1 for details:

TABLE 1 fermentation System and Experimental group designations of example 1

Number of experimental group	Fermentation substrate	Inoculation situation
			TD-0	Substrate for simple fermentation	Without inoculation
TD-6984	Substrate for simple fermentation	Inoculation of 6984 Strain
			1％ZZ-TD-6984	Fermentation substrate containing 1% of pearl powder	Inoculation of 6984 Strain
5％ZZ-TD-6984	Fermentation substrate containing 5% of pearl powder	Inoculation of 6984 Strain
			10％ZZ-TD-6984	Fermentation substrate containing 10% of pearl powder	Inoculation of 6984 Strain
1％ZZ-TD	Fermentation substrate containing 1% of pearl powder	Without inoculation
			5％ZZ-TD	Fermentation substrate containing 5% of pearl powder	Without inoculation
10％ZZ-TD	Fermentation substrate containing 10% of pearl powder	Without inoculation

The main components of the product prepared in example 1, including protein, amino acid and calcium content, were measured, and the results are shown in tables 2 to 4 below.

TABLE 2 amino acid content (umol/mL) of the stock solution or fermentation stock solution samples

TABLE 3 protein content (ug/mL) of the stock or fermentation stock samples

TABLE 4 calcium content of stock solution or fermentation stock solution

Number of experimental group	Calcium (mg/kg)	Experiment group number	Calcium (mg/kg)
				TD-0	12.4	TD-6984	5.9
1％ZZ-TD	39.0	1％ZZ-TD-6984	57.2
				5％ZZ-TD	33.1	5％ZZ-TD-6984	41.1
10％ZZ-TD	28.2	10％ZZ-TD-6984	22.5

Example 2 efficacy analysis of Phellinus baumii fermentation

Toxicity and protective action of Phellinus baumii fermentation product on human skin fibroblast (HSF cell)

1. Establishment of oxidative stress model

HSF cells were plated at 1X 10 per well⁴Inoculating into 96-well plate, culturing overnight in cell culture box, removing culture medium, adding 100 μ L of different concentrations of H₂O₂(50～1000μmol·L^-1) The culture medium of (1) was repeated 5 times for each group, and no H was added to the control group₂O₂. After 1, 2, 3, 4h of stimulation, the OD of each well was measured at 490nm using the MTT method. Obtaining the survival rate of HSF cells (see figure 1), and selecting hydrogen peroxide with the cell survival rate of 50 percentThe degree serves as a modeling concentration. In this example, 100. mu. mol. L^-1H of (A) to (B)₂O₂The HSF cells are treated for 2h for modeling, and the cell survival rate is (49.74 +/-2.99)%.

2. Sample pair H₂O₂Protection and repair testing of induced oxidative stress model

HSF cells were plated at 1X 10 per well⁴Each of the cells was inoculated in a 96-well plate and cultured overnight in a cell incubator, and a blank Control group (Control), a Model group (Model), and each sample group (stock solution or fermentation stock solution in example 1) were set for each experiment, and 3 replicates were set for each group.

The protection effect detection means that after the sample acts on the cells, the cells are damaged again, the secretion of IL-1 beta and the like of the cells is observed, and whether the sample has the protection effect or not is judged. Protection processing group in this embodiment: adding the sample to culture for 24H, and adding H₂O₂And (5) stimulating for 2 h.

The detection of the repairing effect means that after the cells are damaged, the samples are used for acting, and whether the samples have the repairing effect is evaluated by measuring the content of IL-1 beta and the like. The repair treatment group in this embodiment: adding H first₂O₂After 2h of stimulation, 100. mu.L of sample was added to each well and incubated for 24 h.

Testing indexes are as follows: IL-1. beta. and IL-8 (test method refers to kit instructions). The results are shown in FIGS. 1-8.

FIG. 1 is a schematic diagram of the anti-inflammatory effect detection result of the protection treatment of Phellinus baumii pearl fermentation in example 2, and the indexes are as follows: IL-1 beta. From the figure, it can be seen that the IL-1 beta of the model group is extremely higher than that of the blank control group, which indicates that the model is successfully established, 10% ZZ-TD has no significant difference compared with the model group, after inoculation, 10% ZZ-TD-6985 is extremely lower than that of the model group, which indicates that the fermentation liquor after 6984 inoculation has the functions of reducing the secretion of IL-1 beta and resisting inflammation.

Fig. 2 is a schematic diagram of the anti-inflammatory effect test results of the protection treatment of the pearl potato extract in example 2, with the following indexes: IL-1 beta. From the figure, it can be seen that the IL-1 beta of the model group is significantly higher than that of the blank control group, which indicates that the model is successfully established, and the influence change difference of the pearl and potato extracts with different proportions on the IL-1 beta is large: when the pearl ratio is 0, the effect of reducing IL-1 beta is not achieved; the pearl and potato extract added with 1-5% of pearl powder has very obvious IL-1 beta reducing effect, which shows anti-inflammatory effect, and when the pearl addition proportion is increased to 10%, the pearl and potato extract has no obvious difference on the influence of IL-1 beta and has no anti-inflammatory effect.

FIG. 3 is a schematic diagram of the detection results of the protection treatment anti-inflammatory effect of the Phellinus baumii pearl fermentation products with different concentrations in example 2, and the indexes are as follows: IL-1 beta. From the figure, the IL-1 beta of the model group is remarkably higher than that of a blank control group, the model is successfully established, and the secretion of the IL-1 beta cannot be reduced by a fermentation product obtained by inoculating Phellinus baumii 6983 into a potato culture medium without pearl addition, and the fermentation product has no anti-inflammatory effect; but inoculation with phellinus baumii 6984 can reduce IL-1 β very significantly when 10% pearls are added in proportion.

FIG. 4 is a schematic diagram of the detection result of the repair treatment anti-inflammatory effect of the Phellinus baumii pearl fermentation product in example 2, and the indexes are as follows: IL-1 beta. It can be seen from the figure that the model group IL-1 beta is significantly higher than that of the blank control group, which indicates that the model is successfully established, and the effects of the potato extract with the same pearl addition ratio on IL-1 beta before and after fermentation are compared, and it can be seen that the fermentation product obtained after inoculation of Phellinus baumii 6983 does not have the effect of significantly reducing IL-1 beta compared with the fermentation product before.

Fig. 5 is a schematic diagram of the detection result of the repair treatment anti-inflammatory effect of the pearl potato extract in example 2, and indexes are as follows: IL-1 beta. It can be seen from the figure that the IL-1 beta of the model group is extremely higher than that of the blank control, which shows that the model is successfully established, the pearl and potato extract with the pearl addition ratio of 5% has a repairing effect, and the pearl and potato extract with the pearl addition ratio of 1% and the pearl addition ratio of 10% has no reduction effect on the IL-1 beta.

FIG. 6 is a schematic diagram of the detection results of the repair treatment anti-inflammatory effect of the Phellinus baumii pearl fermentation products with different concentrations in example 2, and the indexes are as follows: IL-1 beta. The graph shows that the IL-1 beta of the model group is extremely higher than that of the blank control group, which shows that the model is successfully established, and the secretion of the IL-1 beta can not be reduced in the potato culture medium without pearl addition no matter before or after fermentation, and the potato culture medium has no anti-inflammatory effect; the fermentation broth obtained after the fermentation of the potato extract added with the pearl does not have the function of reducing IL-1 beta.

Fig. 7 is a schematic diagram of the detection result of the repair treatment anti-inflammatory effect of the pearl and potato extract in example 2, and the indexes are as follows: IL-8. It can be seen from the figure that the IL-8 of the model group is significantly higher than that of the blank control group, which shows that the model is successfully established, the pearl and potato extract with 10 percent of pearl addition has the effect of reducing IL-8, namely has the restoration effect, but the potato extract with 1 percent of pearl addition and 5 percent of pearl addition has no anti-inflammation effect.

FIG. 8 is a schematic diagram of the detection results of the repair treatment anti-inflammatory effect of the Phellinus baumii pearl fermentation products with different concentrations in example 2, and the indexes are as follows: IL-8. From the figure, it can be seen that the IL-8 of the model group is extremely higher than that of the blank control group, which shows that the model is successfully established, and the secretion of IL-1 beta cannot be reduced by the potato fermentation liquid without pearl addition fermented by Phellinus baumii 6984, which shows that the potato fermentation liquid has no anti-inflammatory effect; and the potato fermentation liquor with the pearl addition of 1-10% has the effect of reducing IL-8, which shows that the potato fermentation liquor has a repairing effect.

Second, Phellinus baumii pearl fermentation product tyrosinase inhibition activity test

1. Principle of experiment

The formation of melanin is that tyrosine in skin melanocyte tissue is gradually converted into true melanin through intermediates such as dopa, dopaquinone, dopachrome and dihydroxyindole under the action of enzymes such as tyrosinase and the like; furthermore, the melanocyte tissue transfers melanin into keratin cells and is shed along with the turnover of the stratum corneum, the difference of human skin color mainly depends on the content and distribution of the true melanin and the pheomelanin, but when the true melanin is excessively increased and unevenly distributed, local skin over-blacking or pigmentation is caused. There are three major enzymes involved in melanin synthesis: tyrosinase, dopachrome tautomerase and dihydroxyindole carboxylate oxidase. Tyrosinase belongs to oxidoreductase, is the main rate-limiting enzyme for melanin synthesis, the activity of the oxidoreductase determines the amount of melanin formed, and many whitening and freckle removing products sold on the market at present achieve the whitening effect by inhibiting the activity of tyrosinase, so the strength of the tyrosinase inhibition effect is the main index for evaluating whitening cosmetics. The L-tyrosinase and its substrate L-tyrosine can be reacted catalytically. After a reagent with the effect of inhibiting the activity of the L-tyrosinase is added into an experimental system, the inhibition effect on the catalytic reaction can be generated, and the inhibition rate of the reagent on the activity of the L-tyrosinase can be evaluated by measuring the absorbance at 475nm before and after the reagent is added.

2. Preparation of the experiment

1) PBS phosphate buffer (pH 6.8): dissolving 17.91g of dodecahydrate disodium hydrogen phosphate in distilled water, and dissolving in 500 mL; dissolving 7.8g of dihydrate sodium dihydrogen phosphate in distilled water, and dissolving in 500 mL; the two solutions, 92.6mL and 107.4mL, were combined to 200mL of PBS phosphate buffer, pH 6.8.

2)0.1mol/L hydrochloric acid solution: 0.862mL of HCl solution with HCl content of 36% -38% and distilled water to 100 mL.

3) 0.05% L-tyrosine solution: 0.05g L-tyrosine was dissolved in 35mL of 0.1mol/L HCl solution, and then 65mL of PBS phosphate buffer (pH6.8) was added thereto to make 100 mL.

4) Tyrosinase solution: diluting the tyrosinase powder with PBS buffer solution to obtain tyrosinase solution with enzyme activity of 100U/mL.

3. Experimental procedure

1) After the C2 pipe is well prepared and shaken up, the mixture is heated in a water bath kettle at 37 ℃ for 10min, and the zero setting is carried out under the wavelength of 475 nm.

2) Mixing the solution in a C1 tube, shaking, performing water bath at 37 ℃ for 10min, adding 1ml of tyrosinase, continuing the water bath for 10min, and determining the absorbance value of C1.

3) The absorbance values of T1 were determined by zeroing with T2 in the same manner as in 1) and 2).

4) And calculating the tyrosinase activity inhibition rate T (%) of the raw liquid or fermentation raw liquid sample.

TABLE 5 tyrosinase inhibition ratio test reagent proportioning table

Numbering	L-tyrosine	Sample (I)	PBS	Tyrosinase enzyme	Total volume
						C1	2mL	——	4mL	1mL	7ml
C2	2mL	——	5ml	——	7ml
						T1	2ml	2mL	2mL	1mL	7ml
T2	2ml	2ml	3ml	——	7ml

4. Data processing

The formula: t (%) - (C1-T1)/C1 × 100%. The results are shown in Table 6, and the data in the table show that Phellinus baumii and Margarita have synergistic effect and remarkably improve the whitening performance of the fermented product.

TABLE 6 tyrosinase inhibition test results

Finally, it is further noted that, in the present disclosure, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in the process, method, article, or apparatus that comprises the element.

While the disclosure has been disclosed above by the description of specific embodiments thereof, it should be understood that various modifications, improvements or equivalents of the disclosure may be devised by those skilled in the art within the spirit and scope of the appended claims. Such modifications, improvements and equivalents are intended to be included within the scope of the present disclosure as claimed.

Claims

1. A preparation method of a Phellinus baumii fermentation product is characterized by comprising the following steps:

inoculating the seed liquid to a fermentation substrate for fermentation culture treatment to obtain fermentation liquid; the fermentation substrate is potato homogenate added with pearl powder;

2. The method of preparing a phellinus baumii fermentation product according to claim 1, wherein the phellinus baumii is selected from at least one of the following: CGMCC5.1265 and CGMCC 5.2061.

3. The method for producing a Phellinus baumii fermented product according to claim 1 or 2, wherein in the first step, the volume percentage of hyphae in the seed solution is 80% or more.

4. The method for preparing a Phellinus baumii fermented product according to any of claims 1-3, wherein the volume ratio of the seed liquid to the fermentation substrate in step two is 1% -10%.

5. The method for preparing Phellinus baumii fermented product according to any of claims 1-4, wherein the content of pearl powder is 1-10 wt% of potato homogenate; preferably 1 to 5 wt%.

6. The method of preparing a Phellinus baumii fermented product according to any one of claims 1-5, wherein the potato homogenate is prepared by homogenizing fresh potato pieces with water in a homogenizer and dissolving, wherein the content of potato is 0.5-5 wt%.

7. The method for preparing Phellinus baumii fermentation product according to any of claims 1-6, wherein the potato homogenate further comprises 0.3 wt% potassium dihydrogen phosphate, 0.15 wt% magnesium sulfate, 0.05 wt% glucose, and 0.2 wt% soybean peptide.

8. The method for preparing Phellinus baumii fermentation product according to any of claims 1-6, wherein the temperature of fermentation culture treatment in step two is 20-35 deg.C, and the time is 48-96 h; preferably, the fermentation culture treatment is carried out in a shaking table, wherein the rotation speed of the shaking table is 100r/min-200 r/min.

9. The method for producing a Phellinus baumii fermented product according to any one of claims 1-6, wherein the separation treatment in step three is performed by centrifugation; more preferably, the centrifugal speed is 4500r/min-5500r/min, and the centrifugal time is 10min-20 min.

10. A phellinus baumannii fermented product prepared by the preparation method according to any one of claims 1 to 9, which comprises a phellinus baumannii fermented liquid and its dry powder.