CN115777871A - Composite fungus fermentation product, preparation method and application thereof - Google Patents
Composite fungus fermentation product, preparation method and application thereof Download PDFInfo
- Publication number
- CN115777871A CN115777871A CN202211647910.XA CN202211647910A CN115777871A CN 115777871 A CN115777871 A CN 115777871A CN 202211647910 A CN202211647910 A CN 202211647910A CN 115777871 A CN115777871 A CN 115777871A
- Authority
- CN
- China
- Prior art keywords
- fermentation product
- fermentation
- mixing
- liquid
- fungus
- 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.)
- Granted
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 94
- 230000004151 fermentation Effects 0.000 title claims abstract description 94
- 241000233866 Fungi Species 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000002131 composite material Substances 0.000 title claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 62
- 230000001580 bacterial effect Effects 0.000 claims abstract description 47
- 238000002156 mixing Methods 0.000 claims abstract description 38
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 36
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000013339 cereals Nutrition 0.000 claims abstract description 22
- 239000000758 substrate Substances 0.000 claims abstract description 21
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 16
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 14
- 235000009566 rice Nutrition 0.000 claims abstract description 14
- 238000002791 soaking Methods 0.000 claims abstract description 13
- -1 reduced iron ions Chemical class 0.000 claims abstract description 11
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000000338 in vitro Methods 0.000 claims abstract description 7
- 238000007605 air drying Methods 0.000 claims abstract description 4
- 210000000582 semen Anatomy 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 244000251953 Agaricus brunnescens Species 0.000 claims description 25
- 238000000605 extraction Methods 0.000 claims description 12
- 235000007319 Avena orientalis Nutrition 0.000 claims description 10
- 244000075850 Avena orientalis Species 0.000 claims description 10
- 241001107116 Castanospermum australe Species 0.000 claims description 10
- 240000006162 Chenopodium quinoa Species 0.000 claims description 10
- 235000021279 black bean Nutrition 0.000 claims description 10
- 150000003254 radicals Chemical class 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 241000192700 Cyanobacteria Species 0.000 claims description 6
- 230000002538 fungal effect Effects 0.000 claims description 3
- 230000002000 scavenging effect Effects 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 241000605894 Porphyromonas Species 0.000 claims 1
- 241000222519 Agaricus bisporus Species 0.000 abstract 2
- 241000221523 Rhodotorula toruloides Species 0.000 abstract 1
- 239000000047 product Substances 0.000 description 60
- 241000209094 Oryza Species 0.000 description 11
- 239000000243 solution Substances 0.000 description 10
- 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 8
- 239000001888 Peptone Substances 0.000 description 8
- 108010080698 Peptones Proteins 0.000 description 8
- 244000061456 Solanum tuberosum Species 0.000 description 8
- 235000002595 Solanum tuberosum Nutrition 0.000 description 8
- 235000006708 antioxidants Nutrition 0.000 description 8
- 239000008103 glucose Substances 0.000 description 8
- 239000001963 growth medium Substances 0.000 description 8
- 235000019319 peptone Nutrition 0.000 description 8
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 7
- 235000011613 Pinus brutia Nutrition 0.000 description 7
- 241000018646 Pinus brutia Species 0.000 description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 238000001035 drying Methods 0.000 description 6
- 238000002835 absorbance Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 229920001817 Agar Polymers 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 4
- 239000008272 agar Substances 0.000 description 4
- 238000000227 grinding Methods 0.000 description 4
- 229910052742 iron Inorganic materials 0.000 description 4
- 239000002609 medium Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 241001464430 Cyanobacterium Species 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000009630 liquid culture Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 238000002390 rotary evaporation Methods 0.000 description 3
- 238000007873 sieving Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- NLZUEZXRPGMBCV-UHFFFAOYSA-N Butylhydroxytoluene Chemical compound CC1=CC(C(C)(C)C)=C(O)C(C(C)(C)C)=C1 NLZUEZXRPGMBCV-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 230000002292 Radical scavenging effect Effects 0.000 description 2
- 235000010354 butylated hydroxytoluene Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000005034 decoration Methods 0.000 description 2
- 235000021107 fermented food Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- WQGWDDDVZFFDIG-UHFFFAOYSA-N pyrogallol Chemical compound OC1=CC=CC(O)=C1O WQGWDDDVZFFDIG-UHFFFAOYSA-N 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- QKNYBSVHEMOAJP-UHFFFAOYSA-N 2-amino-2-(hydroxymethyl)propane-1,3-diol;hydron;chloride Chemical compound Cl.OCC(N)(CO)CO QKNYBSVHEMOAJP-UHFFFAOYSA-N 0.000 description 1
- 241000293770 Cerrena unicolor Species 0.000 description 1
- 241000223935 Cryptosporidium Species 0.000 description 1
- 241001660870 Cyrtomium Species 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- DGEZNRSVGBDHLK-UHFFFAOYSA-N [1,10]phenanthroline Chemical compound C1=CN=C2C3=NC=CC=C3C=CC2=C1 DGEZNRSVGBDHLK-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000000433 anti-nutritional effect Effects 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000000536 complexating effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229910001448 ferrous ion Inorganic materials 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 239000013641 positive control Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics 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
- 229940079877 pyrogallol Drugs 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
Classifications
-
- 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
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Landscapes
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the technical field of fermentation, and provides a composite fungus fermentation product, a preparation method and application thereof, wherein the preparation method of the composite fungus fermentation product comprises the following steps: (1) Mixing semen Sojae Atricolor, rice, herba Avenae Fatuae and herba Chenopodii, soaking in water, air drying the water-soaked grains, and mixing with KH 2 PO 4 、MgSO 4 、CaCl 2 And FeCl 3 Mixing and sterilizing to obtain a fermentation substrate; (2) Mixing the agaricus bisporus bacterial liquid, the saddle fungus liquid and the hyphomycete bacterial liquid with a fermentation substrate, and fermenting to obtain a fermentation product; (3) Extracting the fermentation product with ethanol to obtain the fermentation product. The grains are fermented by mixing the agaricus bisporus, the pommella sediformis and the rhodosporidium toruloides, and the obtained fermented product has strong antioxidant property and can remove DPPH free radicals and O 2 ‑ Free radicals and reduced iron ions, and can be used for preparing in vitro antioxidant products.
Description
Technical Field
The invention relates to the technical field of fermentation, in particular to a compound fungus fermentation product, a preparation method and application thereof.
Background
The cereal food is a main source of global diet, contains a large amount of phytic acid and has extremely strong complexing ability to most metal ions. In addition, cereals provide dietary fiber, carbohydrates, vitamins, proteins, and various minerals to humans. However, traditional cooking methods reduce the bioavailability of grain micronutrients such as iron, zinc, lysine and methionine. Secondly, despite the fact that whole grain foods are rich in nutrition, many adults and children have a less than good grain-based mouthfeel and do not directly serve as staple food, which greatly limits the development of grain products.
The traditional fermented food is mainly fermented from barley, wheat, peas and the like, higher fungi have long been applied to the fermented food, and the research on the biological characteristics of the higher fungi is essential for screening leavening agents and strengthening substrate nutrition. Fermentation has been reported to activate endogenous enzymes of the substrate, resulting in products with reduced anti-nutritional factors, depending on the starting materials used and the fungal species used. The solid state fermentation of the grains not only improves the nutrient components of the matrix to a certain extent, but also promotes the absorption of the organism intestinal microorganisms to the nutrition. In addition, during the fermentation of cereals, new bioactive compounds may be formed, such as probiotic oligosaccharides or other metabolites. However, there is no relevant research on the antioxidant performance of the cereal after the cereal is fermented by fungi, and therefore, the influence of the cereal fermented by fungi on the antioxidant performance of the cereal needs to be researched.
Disclosure of Invention
The invention aims to provide a composite fungus fermentation product, a preparation method and application thereof, and the prepared fermentation product has the characteristics ofHas strong antioxidant property, and can scavenge DPPH free radicals and O 2 - Free radicals and reduced iron ions.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a preparation method of a composite fungus fermentation product, which comprises the following steps:
(1) Mixing semen Sojae Atricolor, rice, herba Avenae Fatuae, and rhizoma et radix Veratri, soaking in water, air drying the water-soaked grains, and mixing with KH 2 PO 4 、MgSO 4 、CaCl 2 And FeCl 3 Mixing and sterilizing to obtain a fermentation substrate;
(2) Mixing the agaricus bisporus bacterial liquid, the saddle fungus liquid and the hyphomycete bacterial liquid with a fermentation substrate, and fermenting to obtain a fermentation product;
(3) Extracting the fermentation product with ethanol to obtain the fermentation product.
Preferably, before soaking in the step (1), the mass ratio of the black beans, the rice, the oats, the quinoa to the water is 1-2; the soaking time is 5-10 h.
Preferably, the cereal is mixed with KH in step (1) 2 PO 4 、MgSO 4 、CaCl 2 And FeCl 3 In a mass ratio of 150 to 200:1 to 2: 0.5-1.5: 0.1 to 0.5:0.05 to 0.1.
Preferably, the volume ratio of the agaricus bisporus bacterial liquid to the saddle fungus liquid to the fumaromyces cyanobacteria liquid in the step (2) is 1.
Preferably, the inoculation amount of the agaricus bisporus bacterial liquid, the saddle fungus liquid and the hyphomycete bacterial liquid in the step (2) is 5-10%; the concentration of the bacterial balls in the agaricus bisporus bacterial liquid, the saddle fungus liquid and the blue spore fungus liquid is 30-40 g/L.
Preferably, the fermentation time in the step (2) is 35-50 d, and the fermentation temperature is 23-28 ℃.
Preferably, the volume concentration of the ethanol in the step (3) is 70-80%.
Preferably, the extraction times in the step (3) are 2-3 times; the proportion of the fermentation product to the ethanol is 1g in each extraction, 5-15 mL, the temperature of each extraction is 20-40 ℃, and the time of each extraction is 3-5 h.
The invention also provides a fermentation product prepared by the preparation method of the composite fungus fermentation product.
The invention also provides the use of the fermentation product in preparing in vitro antioxidant products for scavenging DPPH free radicals and O 2 - Free radical and reduced iron ion products.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, the grains are fermented by the agaricus bisporus, the saddle fungus and the cyanophil according to a certain proportion, so that the oxidation resistance of the grains can be obviously improved, and compared with the grains fermented by single fungus, the method can obviously improve the removal of DPPH free radicals and O 2 - Free radicals and the ability to reduce iron ions. The fermentation product prepared by the invention can also be used for preparing an antioxidant product, and provides a new technical idea for preparing in-vitro antioxidant products.
Detailed Description
The invention provides a preparation method of a composite fungus fermentation product, which comprises the following steps:
(1) Mixing semen Sojae Atricolor, rice, herba Avenae Fatuae and herba Chenopodii, soaking in water, air drying the water-soaked grains, and mixing with KH 2 PO 4 、MgSO 4 、CaCl 2 And FeCl 3 Mixing and sterilizing to obtain a fermentation substrate;
(2) Mixing the agaricus bisporus bacterial liquid, the saddle fungus liquid and the hyphomycete bacterial liquid with a fermentation substrate, and fermenting to obtain a fermentation product;
(3) Extracting the fermentation product with ethanol to obtain the fermentation product.
In the invention, firstly, the black beans, the rice, the oat and the quinoa are mixed and then soaked in water, and the grains after being dried are mixed with KH 2 PO 4 、MgSO 4 、CaCl 2 And FeCl 3 And mixing and sterilizing to obtain the fermentation substrate. Before soaking, the mass ratio of the black beans, the rice, the oats, the quinoa to the water is 1-2;the soaking time is 5 to 10 hours, preferably 6 to 9 hours, and more preferably 7 to 8 hours.
In the present invention, the grain is mixed with KH 2 PO 4 、MgSO 4 、CaCl 2 And FeCl 3 The mass ratio of (A) to (B) is 150-200: 1 to 2:0.5 to 1.5:0.1 to 0.5:0.05 to 0.1, preferably 160 to 190: 1.2-1.8: 0.7 to 1.3:0.15 to 0.4:0.06 to 0.09, more preferably 170 to 180: 1.4-1.6: 0.9 to 1.1:0.2 to 0.3:0.07 to 0.08.
In the present invention, the sterilization is preferably performed by autoclaving at 121 ℃ for 30min.
In the invention, the agaricus bisporus bacterial liquid, the saddle fungus liquid and the hyphomycete bacterial liquid are mixed with a fermentation substrate and fermented to obtain a fermentation product. The agaricus bisporus, the saddle fungus and the blue spore fungus are purchased from edible fungus research institute of Shanghai agricultural academy of sciences; the purchased strains were inoculated in a solid medium (potato 200g, pine needle 200g, glucose 20g, agar powder 20g, peptone 2.5g, KH. RTM 2 PO 4 3.0g，MgSO 4 ·7H 2 O1.5 g, water 1000mL, natural pH), dark culture at 25 deg.C for 20d, picking out the fungus block (8 mm) with culture medium by using aseptic perforator, inoculating to liquid culture medium (potato 200g, pine needle 200g, glucose 20g, peptone 2.5g, KH) 2 PO 4 3.0g，MgSO 4 ·7H 2 O1.5 g, water 1000mL, natural pH), dark culture at 25 ℃ at 135r/min, and adjusting the concentration of the bacteria balls in the bacteria liquid to be 30-40 g/L to obtain the inoculated bacteria liquid after the particle bacteria balls appear.
In the invention, the volume ratio of the agaricus bisporus bacterial liquid to the saddle fungus liquid to the fumaromyces cyanobacteria liquid is 1:3:2.
in the present invention, the inoculum size of the agaricus bisporus bacterial liquid, the saddle fungus liquid, and the fumarose fungus liquid is 5 to 10%, preferably 6 to 9%, and more preferably 7 to 8%.
In the present invention, the fermentation time is 35 to 50 days, preferably 40 to 45 days, and more preferably 42 to 44 days; the fermentation temperature is 23 to 28 ℃, preferably 24 to 27 ℃, and more preferably 25 to 26 ℃. The fermentation preferably adopts static dark fermentation.
In the present invention, the fermentation product is extracted with ethanol, wherein the volume concentration of the ethanol is 70 to 80%, preferably 72 to 78%, and more preferably 74 to 76%.
In the invention, the fermentation product is dried and ground before being extracted by using ethanol, and the drying temperature is 55-65 ℃, preferably 57-62 ℃, and more preferably 58-61 ℃; the drying time is 10-15 h, preferably 11-14 h, and more preferably 12-13 h; the drying and grinding are carried out by adopting a conventional method.
In the invention, the extraction times are 2-3 times; the ratio of the fermentation product to ethanol in each extraction is 1g; the temperature of each extraction is 20-40 ℃, preferably 25-35 ℃, and more preferably 28-32 ℃; the time for each extraction is 3-5 h, preferably 4h.
The invention also provides a fermented product prepared by the preparation method of the composite fungus fermented product.
The invention also provides the use of the fermentation product in preparing in vitro antioxidant products for scavenging DPPH free radicals and O 2 - Free radical and reduced iron ion products.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
The embodiment provides a preparation method of a composite fungus fermentation product, which comprises the following steps:
(1) Mixing black beans, rice, oats and quinoa, adding water, and soaking for 6 hours, wherein the mass ratio of the black beans, the rice, the oats and the quinoa to the water is 1 2 PO 4 、1g MgSO 4 、0.1g CaCl 2 And 0.05g FeCl 3 Mixing and sterilizing to obtain a fermentation substrate;
(2) Will purchaseSeparately inoculating Agaricus bisporus, saddle fungus, and Cyrtomium cupreum strains in solid culture medium (potato 200g, folium Pini 200g, glucose 20g, agar powder 20g, peptone 2.5g, KH. Sp. 2 PO 4 3.0g，MgSO 4 ·7H 2 O1.5 g, water 1000mL, natural pH), dark culture at 25 ℃ for 20d, then using a sterile puncher to pick out the fungus block (8 mm) with the culture medium and inoculate the fungus block in a liquid culture medium (potato 200g, pine needle 200g, glucose 20g, peptone 2.5g, KH) 2 PO 4 3.0g，MgSO 4 ·7H 2 O1.5 g, water 1000mL, natural pH), 25 ℃,135r/min dark culture, adjusting the concentration of the bacterial balls in the bacterial liquid to be 30g/L when the granular bacterial balls appear, and mixing the agaricus bisporus bacterial liquid, the pommella pyramid bacterial liquid and the hyphomycete bacterial liquid according to the agaricus bisporus bacterial liquid: a liquid of the saddle fungus: mixing the bacterial liquid of the cerrena unicolor =1: fermentation substrate =1mL: inoculating 10g of the mixture into a fermentation substrate, and fermenting for 40d at 25 ℃ to obtain a fermentation product;
(3) Drying the fermentation product at 60 ℃ for 12h, grinding and sieving by a 0.4mm sieve, then taking 10g of dried fermentation product, mixing by using 100mL of 70% ethanol, extracting at 25 ℃ for 5h, extracting the filtered filter residue by using 100mL of 70% ethanol at 25 ℃ for 5h, mixing the filtrates obtained in the two steps, carrying out rotary evaporation at 45 ℃ to obtain a concentrated solution, and storing at 4 ℃ to obtain the fermentation product.
Example 2
The embodiment provides a preparation method of a composite fungus fermentation product, which comprises the following steps:
(1) Mixing black beans, rice, oats and quinoa, adding water, and soaking for 8 hours, wherein the mass ratio of the black beans, the rice, the oats and the quinoa to the water is 2 2 PO 4 、1g MgSO 4 、0.1g CaCl 2 And 0.05g FeCl 3 Mixing and sterilizing to obtain a fermentation substrate;
(2) The purchased agaricus bisporus, saddle-shaped prismatic fungus and hyphomyces cyanobacteria strains were inoculated respectively to a solid medium (potato 200g, 200g of pine needle, 20g of glucose, 20g of agar powder, 2.5g of peptone 2 PO 4 3.0g，MgSO 4 ·7H 2 O1.5 g, water 1000mL, natural pH), dark culture at 25 ℃ for 20d, then using a sterile puncher to pick out the fungus block (8 mm) with the culture medium and inoculate the fungus block in a liquid culture medium (potato 200g, pine needle 200g, glucose 20g, peptone 2.5g, KH) 2 PO 4 3.0g，MgSO 4 ·7H 2 O1.5 g, water 1000mL, natural pH), dark culture at 25 ℃ and 135r/min, adjusting the concentration of the bacterial balls in the bacterial liquid to be 30g/L after the granular bacterial balls appear, and mixing the agaricus bisporus bacterial liquid, the saddle fungus bacterial liquid and the hyphomycete bacterial liquid according to the ratio of the agaricus bisporus bacterial liquid: saddle fungus liquid: mixing the bacterial liquid of the cyanobacterium acidophilum =1: fermentation substrate =1mL: inoculating 8g of the mixture into a fermentation substrate, and fermenting for 45d at 23 ℃ to obtain a fermentation product;
(3) Drying the fermentation product at 60 ℃ for 12h, grinding and sieving by a 0.4mm sieve, then taking 10g of dried fermentation product, mixing with 80mL of 75% ethanol, extracting at 35 ℃ for 3h, extracting the filtered residue with 80mL of 75% ethanol at 35 ℃ for 3h, mixing the filtrates obtained in the two steps, performing rotary evaporation at 45 ℃ to obtain a concentrated solution, and storing at 4 ℃ to obtain the fermentation product.
Example 3
The embodiment provides a preparation method of a composite fungus fermentation product, which comprises the following steps:
(1) Mixing black beans, rice, oats and quinoa, adding water, and soaking for 10 hours, wherein the mass ratio of the black beans, the rice, the oats and the quinoa to the water is 1 2 PO 4 、1g MgSO 4 、0.1g CaCl 2 And 0.05g FeCl 3 Mixing and sterilizing to obtain a fermentation substrate;
(2) The purchased agaricus bisporus, saddle-shaped prismatic fungus and hyphomyces cyanobacteria strains were inoculated respectively to a solid medium (potato 200g, 200g of pine needle, 20g of glucose, 20g of agar powder, 2.5g of peptone 2 PO 4 3.0g，MgSO 4 ·7H 2 O1.5 g, water 1000mL, pH natural), dark culturing at 25 deg.C for 20d, and picking with sterile perforatorThe fungal mass (8 mm) with the culture medium was inoculated into a liquid medium (potato 200g, pine needle 200g, glucose 20g, peptone 2.5g, KH) 2 PO 4 3.0g，MgSO 4 ·7H 2 O1.5 g, water 1000mL, natural pH), 25 ℃,135r/min dark culture, adjusting the concentration of the bacterial balls in the bacterial liquid to be 30g/L when the granular bacterial balls appear, and mixing the agaricus bisporus bacterial liquid, the pommella pyramid bacterial liquid and the cryptosporidium toruloides bacterial liquid according to the following steps: a liquid of the saddle fungus: mixing the bacterial liquid of the cyanobacterium acidophilum =1 in a volume ratio of 1: fermentation substrate =1mL: inoculating 10g of the mixture into a fermentation substrate, and fermenting for 40d at 26 ℃ to obtain a fermentation product;
(3) Drying the fermentation product at 60 ℃ for 12h, grinding and sieving by a 0.4mm sieve, then taking 10g of dried fermentation product, mixing by using 60mL of 80% ethanol, extracting at 30 ℃ for 4h, extracting the filtered filter residue by using 60mL of 80% ethanol at 30 ℃ for 4h, mixing the filtrates obtained in the two steps, carrying out rotary evaporation at 45 ℃ to obtain a concentrated solution, and storing at 4 ℃ to obtain the fermentation product.
Comparative example 1
The fermentation fungus used in example 1 was replaced with agaricus bisporus, and the other preparation methods were the same as in example 1.
Comparative example 2
The fermentation fungus used in example 1 was replaced with saddle fungus, and the other preparation methods were the same as in example 1.
Comparative example 3
The fermentation fungus in example 1 was replaced with a fungus of the species Porphyromonas cyanobacteria, and the other preparation methods were the same as in example 1.
Comparative example 4
The fermentation fungi in example 1 were replaced with agaricus bisporus liquid, saddle fungus liquid, and ceruleus liquid at a volume ratio of 1.
Experimental example 1
This experimental example was conducted to analyze the antioxidant activity of the fermented products prepared in example 1 and comparative examples 1 to 4.
Measurement of DPPH radical scavenging Activity
1mL of the fermentation product was mixed with 4mL of DPPH (0.004%) solution, shaken vigorously and left to react in the dark for 30min, with 2, 6-di-tert-butyl-4-methylphenol (BHT) as a control, and then the absorbance of the solution was measured at 517nm using an ultraviolet spectrophotometer. Clearance = [ (a) 0 -A 1 )/A 0 ]×100％。EC 50 The value refers to the effective concentration at which DPPH radicals are 50% scavenged.
2. Measurement of reducing Power
The fermentation product (1.0 mL) was mixed with 2.5mL of phosphate buffer (50mM, pH 0) and 2.5mL of 1% potassium ferricyanide, and the mixture was incubated at 50 ℃ for 20min. To avoid interference of potassium ferricyanide with the results of the experiment, 2.5mL of trichloroacetic acid (10%) was added to the mixture and the precipitate was removed after centrifugation at 3000r/min for 10 min. Finally, 1.25mL of the supernatant was combined with 1.25mL of distilled water and 0.25mL of FeCl 3 The solutions (0.1%, w/v) were mixed, left to stand for 10min, and absorbance was measured at 700nm.
3. Determination of superoxide anion radical scavenging Activity
Taking 0.2mL of fermentation product, adding 3mL of Tris-HCl buffer solution (pH 8.2, 0.05mol/L) into a test tube, carrying out water bath for 10min at 25 ℃, adding 12 mu L of preheated pyrogallol, carrying out accurate reaction for 4min after uniform mixing, then stopping the reaction by using 0.5mL of hydrochloric acid (10 mol/L), taking ascorbic acid as a control, and measuring the absorbance at 560 nm. Clearance (%) = [ (a) 0 -A 1 )/A 0 ]×100％。
4. Determination of iron ion chelating ability
0.4mL of the fermentation product was placed in a test tube and 200. Mu. LFeCl was added to each tube 2 Standing the solution (0.5 mmol/L) and 1.8mL of methanol solution at room temperature for 5min, adding 0.8mL of o-phenanthroline ferrous ion iron reagent (5 mmol/L), reacting at room temperature for 10min, and measuring absorbance at 550nm by using EDTA as positive control. Chelating ability (%) = [ (A) 0 -A 1 )/A 0 ]X 100. Lower absorbance indicates higher chelating ability.
And (4) carrying out data difference significance analysis on the obtained experimental data by adopting SPSS 16.0.
The results of the analysis of the antioxidant properties of the fermented products prepared in example 1 and comparative examples 1 to 4 are shown in table 1, and it can be seen from table 1 that the antioxidant properties of the fermented products can be improved by mixing the agaricus bisporus, the saddle fungus and the cyanobacterium acidophilum according to a certain ratio, and are significantly superior to those of single fungus fermentation, and therefore, the fermented products prepared by the present invention can be used for preparing in vitro antioxidant products, and have important significance for actual production.
TABLE 1 Oxidation resistance of the fermentation products EC 50 Value of
From the above embodiments, the invention provides a composite fungus fermentation product, a preparation method and an application thereof, and the prepared fermentation product has strong antioxidant property, can be used for preparing in vitro antioxidant products, and can remove DPPH free radicals and O 2 - Free radicals and reduced iron ion products.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. The preparation method of the composite fungus fermentation product is characterized by comprising the following steps:
(1) Mixing semen Sojae Atricolor, rice, herba Avenae Fatuae and herba Chenopodii, soaking in water, air drying the water-soaked grains, and mixing with KH 2 PO 4 、MgSO 4 、CaCl 2 And FeCl 3 Mixing and sterilizing to obtain a fermentation substrate;
(2) Mixing the agaricus bisporus bacterial liquid, the saddle fungus liquid and the hyphomycete bacterial liquid with a fermentation substrate, and fermenting to obtain a fermentation product;
(3) Extracting the fermentation product with ethanol to obtain the fermentation product.
2. The preparation method according to claim 1, wherein the mass ratio of the black beans, the rice, the oats and the quinoa to the water before soaking in the step (1) is 1-2-3; the soaking time is 5-10 h.
3. The method according to claim 1, wherein the cereal is mixed with KH in step (1) 2 PO 4 、MgSO 4 、CaCl 2 And FeCl 3 The mass ratio of (A) to (B) is 150-200: 1 to 2:0.5 to 1.5:0.1 to 0.5:0.05 to 0.1.
4. The method according to claim 1, wherein the ratio by volume of the Agaricus bisporus bacterial solution, the saddle fungus bacterial solution, and the Porphyromonas cyanobacteria bacterial solution in step (2) is 1.
5. The method according to claim 1, wherein the inoculum size of the agaricus bisporus bacterial liquid, the saddle fungus liquid and the hyphomycete bacterial liquid in the step (2) is 5-10%; the concentration of the bacterial balls in the agaricus bisporus bacterial liquid, the saddle fungus liquid and the blue spore fungus liquid is 30-40 g/L.
6. The method according to claim 1, wherein the fermentation time in step (2) is 35-50 d, and the fermentation temperature is 23-28 ℃.
7. The method according to claim 1, wherein the ethanol is used in the step (3) at a concentration of 70 to 80% by volume.
8. The method according to claim 1, wherein the number of times of extraction in step (3) is 2 to 3; the proportion of the fermentation product to the ethanol is 1g in each extraction, 5-15 mL, the temperature of each extraction is 20-40 ℃, and the time of each extraction is 3-5 h.
9. The fermentation product produced by the method for producing a complex fungal fermentation product according to any one of claims 1 to 8.
10. Use of the fermentation product of claim 9 for the preparation of an in vitro antioxidant product for scavenging DPPH free radicals, O 2 - Free radical and reduced iron ion products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211647910.XA CN115777871B (en) | 2022-12-21 | 2022-12-21 | Composite fungus fermentation product, preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211647910.XA CN115777871B (en) | 2022-12-21 | 2022-12-21 | Composite fungus fermentation product, preparation method and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115777871A true CN115777871A (en) | 2023-03-14 |
| CN115777871B CN115777871B (en) | 2024-02-27 |
Family
ID=85426137
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211647910.XA Active CN115777871B (en) | 2022-12-21 | 2022-12-21 | Composite fungus fermentation product, preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115777871B (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111700218A (en) * | 2020-05-13 | 2020-09-25 | 中国农业科学院农产品加工研究所 | Corn functional fungus grain and preparation method thereof |
-
2022
- 2022-12-21 CN CN202211647910.XA patent/CN115777871B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111700218A (en) * | 2020-05-13 | 2020-09-25 | 中国农业科学院农产品加工研究所 | Corn functional fungus grain and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| XU L N, 等: "Effects of solid-state fermentation with three higher fungi on the total phenol contents and antioxidant properties of diverse cereal grains", 《FEMS MICROBIOLOGY LETTER》, vol. 365, no. 16, 31 December 2018 (2018-12-31), pages 132 - 140 * |
| 徐莉娜: "一株野生马鞍菌的分类鉴定、人工栽培及发酵工艺研究", 《中国博士学位论文全文数据库 工程科技I辑》, 15 February 2020 (2020-02-15), pages 018 - 4 * |
| 王清清;图力古尔;: "棱柄马鞍菌粗提物提取工艺优化及其抗氧化活性", 食用菌学报, no. 02, 31 December 2016 (2016-12-31), pages 49 - 51 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN115777871B (en) | 2024-02-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107032886B (en) | Selenium-rich natural multifunctional foliar fertilizer and preparation method thereof | |
| CN109337895B (en) | Production method of high-quality high-yield selenium-rich hericium erinaceus strain | |
| KR101082246B1 (en) | Nuruk containing salicornia herbacea and preparation method of the same | |
| CN106615933A (en) | Premix mate for laying hens in egg producing period and preparation and application of premix mate | |
| CN109867569A (en) | A kind of selenium-rich type microbial-bacterial fertilizer and preparation method thereof | |
| CN105969674B (en) | A kind of selenium-rich mortierella Diding bacterial strain and its application | |
| JP2023097375A (en) | Method for preparation of schizophyllan and ergothioneine by co-fermentation of two strains | |
| Wu et al. | Synergetic effects of Lactobacillus plantarum and Rhizopus oryzae on physicochemical, nutritional and antioxidant properties of whole-grain oats (Avena sativa L.) during solid-state fermentation | |
| CN101766273B (en) | Mushroom polysaccharide composite | |
| CN106472819A (en) | A kind of preparation method and application of the feedstuff of selenium-rich and Cordyceps militaris (L.) Link. active substance | |
| CN113528380B (en) | Multi-strain composite brown rice solid-state fermentation microbial inoculum, and preparation method and application thereof | |
| CN110923281A (en) | Edible fungus polysaccharide extraction method, edible fungus polysaccharide and edible fungus beverage | |
| CN110229770A (en) | A kind of bacillus subtilis formulation and preparation method | |
| CN111449239B (en) | Functional food additive of ganoderma lucidum fermented sea buckthorn seed meal and preparation method thereof | |
| CN108175040B (en) | Preparation method of millet oat antrodia camphorata mycoplasm health food | |
| CN115777871A (en) | Composite fungus fermentation product, preparation method and application thereof | |
| CN112618464A (en) | Preparation method of yeast rice fermentation product filtrate | |
| Antai et al. | Reduction of some toxicants in Icacina mannii by fermentation with Saccharomyces cerevisiae | |
| CN104737817B (en) | Method for improving oyster mushroom laccase production capability | |
| KR20100012527A (en) | Method for producing, oriental medicine is made from liquid to solid | |
| CN116004399A (en) | Neurospora crassa DZ01 strain and application thereof in fermented eucommia ulmoides leaf feed | |
| CN114886008A (en) | Biological fermentation selenium-rich feed and preparation method thereof | |
| CN113308321A (en) | Preparation method of selenium-rich cordyceps militaris wine | |
| CN116925926B (en) | Method for producing lovastatin by fermenting selenium-rich red monascus | |
| CN111837813A (en) | Formula composition for producing selenium-rich morchella cultivars |
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 |