JPH02104278A - Method for culturing mycelia of basidiomycete or ascomycete - Google Patents

Abstract

PURPOSE:To obtain the subject mycelia of high purity and quality by inoculating sporal fungi or hyphae of a basidiomycete or ascomycete into an aqueous liquid culture medium consisting of a soluble starch, urea and liquid fertilizer in a prescribed proportion and culturing the sporal fungi or hyphae while irradiating the culture medium with far infrared rays. CONSTITUTION:An aqueous liquid culture medium consisting of 10-25wt.% soluble starch obtained by hydrolyzing potato starch, sweet potato starch, etc., with an acid, 2-6wt.% urea and 2-5wt.% liquid fertilizer is prepared. Sporal fungi of a basidiomycete or ascomycete are then inoculated into the above-mentioned aqueous liquid culture medium to carry out culture while irradiating the culture medium with far infrared rays. The culture medium is irradiated with far infrared rays in this case using a ceramic irradiator and the far infrared rays at 5-14mu wavelength are effective. For example, if an irradiator sheet for the far infrared rays prepared by sandwiching a layer of fine ceramic powder between two transparent plastic sheets is brought near, culture is completed in a thermostatic refrigerator at about 6-12 deg.C temperature for about 2-4 days. The afore-mentioned culture prevents various germs from entering or propagating. As a result, the above-mentioned mycelia of high purity and quality suitable for use in foods or medicines are obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for culturing the mycelia of basidiomycetes, to which mushrooms belong, and ascomycetes, to which yeasts belong.

[Conventional technology]

In recent years, not only edible mushrooms such as shiitake, oyster mushroom, nameko mushroom, and inokitake mushroom, but also so-called edible mushrooms such as edible mushroom mushroom, kawaratake mushroom, and coffisarnokosi chikara mushroom have been cultivated, and due to the large demand for these mushrooms, Development of efficient mycelium culture methods for basidiomycetes is underway.

To culture basidiomycetes, put a liquid medium in a culture tank and sterilize it.
A basidiomycete inoculum is inoculated into the liquid medium, kept at a temperature suitable for the fungus, stirred, and then carried out under aerobic conditions.

Various materials are used for the components of the liquid medium, but mixed components such as starch, yeast extract, peptone, and meat extract are generally used, and stirring is performed during cultivation to prevent them from stagnation. Culture temperature is generally 25℃~33℃
The number of days for culturing varies depending on the type of fungus (for example, 4 to 8 days for oyster mushrooms, 8 to 13 days for shiitake fungi,
In the case of C. versicolor, it takes 6 to 8 days.

In addition, there are various types of yeast as ascomycetes, such as alcohol yeast, sake yeast, beer yeast, and baker's yeast. Plant the yeast in the medium and keep it at 25°C to 33°C.
This is done with stirring at a temperature of .

[Problem to be solved by the invention]

As mentioned above, in conventional mycelium cultivation methods for Basidiomycetes and Ascomycetes, stirring culture is performed to obtain an aerobic environment in the medium, so other bacteria easily invade the medium during stirring. Malformed mushrooms may occur due to the invasion of bacteria,
In some cases, sake of poor quality was produced.

In addition, starch is difficult to dissolve in water, and its solubility is limited to about 7% by weight. The final product of plants is usually starch, and it is good if starch can be used, but in the case of biotechnology, if about 12% of what should be dissolved in water is not present, the bacterial cells cannot solidify to 100%. Moreover, considering the amount of water, it is 15 to 18% by weight.
This is necessary, and since it far exceeds the solubility limit of starch, about 7%, starch cannot be used to properly solidify the bacterial cells. Further, even within the range of the solubility limit of 7%, there were problems such as as the percentage of starch increased, the water retention became poor and it became difficult to maintain the liquid properties of the culture medium.

In view of the above-mentioned circumstances, this invention is suitable for aseptic cultivation because it is not necessary to stir the medium when culturing mycelium, and even if a large amount of starch is added as a component of the medium, it will not cause the mycelium to grow. The object of the present invention is to provide a method for culturing mycelium that is easy to use for proliferation and, since the medium is stable, can increase the yield of bacteria per medium.

[Means to solve the problem]

As a result of various experiments, the inventors discovered that the above objective could be achieved by using the culture medium previously developed by Soliku and irradiating it with far infrared rays, leading to the completion of this invention.

That is, the structure of the present invention uses an aqueous liquid medium consisting of 10 to 25% by weight of soluble starch, 2 to 6% by weight of urea, and 2 to 5% by weight of liquid fertilizer. The gist is to plant bacteria or hyphae and cultivate them while irradiating the medium with far infrared rays.

Further, by drying or freeze-drying the culture solution obtained in this way at low temperature under reduced pressure, a low-temperature-dried target product can be obtained.

[For production]

Soluble starch is made from potato starch, sweet potato starch, etc., and is hydrolyzed with acid, and has characteristics different from simple starch. In other words, it is a stable substance that exhibits weak acidity, completely dissolves in hot water, and has an extremely high solubility rate. Furthermore, urea has excellent water retention and a stabilizing effect that suppresses changes in liquid properties, and has a higher absorption rate than other nitrogen source compounds, so it is an optimal compound for replenishing the nitrogen source. and,
Irradiation with far-infrared rays improves the dissolution rate, water retention, and liquid retention ability, and activates the culture solution, eliminating the need for stirring, and furthermore, the culture proceeds even at low temperatures.

If the concentration of soluble starch in the medium is less than 10%, a large yield of mycelium cannot be expected from the medium, making it unsuitable for the purpose of the present invention, and if it is more than 25%, the medium becomes difficult to stabilize.

In addition, far infrared rays are irradiated using a ceramic irradiator, but those with a wavelength of 5μ to 14μ are effective,
The irradiator for such a wavelength is preferably made of a ceramic material containing silicon, alumina, zirconia, etc. as a main component, and emits far infrared rays with a wavelength of 5 μ to 14 μ at room temperature.

Incidentally, far-infrared rays have been attracting attention in recent years, not only because they are generated at high temperatures, but also at low temperatures, as they are effective in keeping food fresh and ripening, as well as promoting human health. For example, if you place a far-infrared irradiator sheet made by sandwiching a layer of fine ceramic powder between two transparent plastic sheets close together, ``whiskey will taste better'' even though it does not heat it.
It is known from experience that ``rice cooks deliciously'', ``sashimi stays fresh for a long time'', ``meat cooks tenderly'', etc.

The mechanism by which this effect of far-infrared rays appears is not well-researched and there are many points that are unclear, but it is explained as follows.

All substances are composed of molecules, and each molecular structure has its own unique vibration and frequency due to differences in the mass of atoms, the state of their structural aggregation and arrangement, and their bonding forces. Therefore, when far infrared rays with a certain frequency are irradiated to molecules with the same frequency, those molecules absorb the energy of the far infrared rays and vibrate violently, and this resonance causes various effects. .

This invention focuses on this resonance effect and considers it as a substitute for stirring. This is because, at least when it comes to foods and medicines that we take into our mouths, we have to be even more careful about contamination if they are microorganisms. Moreover, since it is necessary to continue subculture in large quantities, it is necessary to prevent the invasion and propagation of microorganisms from the outside as much as possible. When the above-mentioned far-infrared irradiator sheet is used, the temperature is 6 to 1
Culture can be completed in about 2 to 4 days even in a refrigerator at 2°C.

By sterilizing the inside of the refrigerator in advance, it can be kept in a nearly sterile state, which is suitable for preventing the invasion of bacteria into the culture medium, and also because the medium is kept at a cool temperature during the cultivation period, preventing the proliferation of bacteria. is suppressed. Even at cold temperatures, the hyphae of basidiomycetes and ascomycetes proliferate by absorbing the thermal energy generated by the resonance effect of far-infrared irradiation.

〔Example〕

Soluble starch (trade name Stabilose S) 150g, urea 4
Weigh out 5g of liquid fertilizer and 45mQ of liquid fertilizer, put it in a 2Q capacity enamel pot (manufactured by Osaka Takagi Metal Industry Co., Ltd.) sprayed with ceramic agent as a container, and heat it to 70-80℃.
Thoroughly dissolve in 1000+nQ hot water heated to 1000+nQ and stir evenly until there are no particles left. This will result in a white milky liquid, and if you continue stirring it will become a transparent white liquid. So let it cool down.

After planting the Kawaratake inoculum, the temperature is further increased to 8-12℃.
The container is cooled to a temperature of 50°C, the upper part of the container is covered with gauze, and a far-infrared irradiation sheet (manufactured by Showa Package Kogyo Co., Ltd.) is placed on top of the gauze, and the lid is placed on top.

When this was kept in a refrigerator for 3 days at a temperature of 8 to 12°C, the mycelium had solidified, so it was dried under reduced pressure at a low temperature to obtain a product.

In addition, a part of the cultured mycelia of Corsiella versicolor was used for the next culture, and the same culture could be carried out using the same culture method.

Since subculturing is possible in this way, only a small amount of raw materials are required, and the inoculum itself can be selected, ensuring high quality and purity.

Highly effective products can be provided in large quantities at low cost.

In addition, by using soluble starch, the yield is 11 times higher, and whereas conventionally most of the starch remained in the culture medium, in the case of this example, no starch remained at all.
This means that nearly 10% of the total amount was used as a product.

Therefore, it is ideal for cultivating the mycelium of C. versicolor at present, where any fruiting body must be collected due to the lack of natural materials.

Regarding the liquid fertilizer, the product name is Taisho Gardening Fertilizer, and the ingredients are nitrogen 5w/ν% and phosphoric acid 8ty/v.
%, potassium 7 w/v%, magnesium as a trace element,
A mixture of boron, manganese, iron, copper, zinc, and molybdenum was used.

In addition, without drying the solidified mycelium after culturing under reduced pressure at a low temperature, the solidified raw state (cheese-like consistency) is wrapped in aluminum foil, etc., and heated in an oven or microwave at a temperature of 70 to 80°C. It can be heated to make it edible.

Furthermore, when used as a cooking additive (seasoning),
It is best to dry it at about 70 to 80°C and make it into powder.

When heated to 70-80℃ in this way, vitamin D
2 are synthesized. In addition, enzymatic decomposition of proteins converts them into umami components such as guanylic acid, which has the unique taste of mushrooms, so the product of the present invention, which contains 52% protein, has a very delicacy. It will be done.

Note that the above heating can be performed at 70 to 80°C for 10 minutes even if treated with boiling water.
Since it is only necessary to treat the product for more than a minute, both low-temperature, vacuum-dried products as in this example and freeze-dried products can be fully utilized as cooking additives.

[Other Examples]

Mycelia of other mushrooms and yeast can also be effectively cultured in the same manner as described above.

In the case of C. versicolor, the culture temperature was 8-12℃;
For other mushrooms, the following temperature conditions are appropriate.

Shiitake, Cordyceps sinensis 8-10℃ Matsutake
8-12°C Reishi, Bukuriyo, Cymene 10-12°C In addition, in the case of the above example, the number of culture days is 2-5 days, but when sugar is used as a stabilizer.

The culture period is shortened to 1 day, and the yield is about 170 g/Q. Moreover, the medium had solidified, and nearly 100% of the ingredients had been utilized to the point that no higher yield could be expected.

〔Effect of the invention〕

As explained above, according to the present invention, there is no need to stir the mycelium of Basidiomycetes or Ascomycetes during the culture, so it is possible to prevent the invasion of various bacteria caused by stirring, and at low temperatures. Since the culture is carried out by Not only has the cultivation been completed, but
It has excellent effects in mass production, such as a significantly higher yield and being suitable for subculture.

Patent applicant Sho Yamazaki

Claims (1)

[Claims] 1) 10 to 25% by weight of soluble starch, 2 to 6% by weight of urea,
A basidiomycete characterized by using an aqueous liquid medium containing 2 to 5% by weight of liquid fertilizer, inoculating spores or hyphae of basidiomycetes or ascomycetes into the aqueous liquid medium, and culturing the medium while irradiating the medium with far infrared rays. or ascomycete mycelium culture method. 2) A method for culturing basidiomycetes or ascomycetes mycelium, which comprises drying the culture solution according to claim 1 under reduced pressure at a low temperature. 3) A method for culturing basidiomycetes or ascomycetes mycelium, which comprises freeze-drying the culture solution according to claim 1.