KR101677410B1 - Solid and liquid phase fermentation method of mushrooms using useful microorganism - Google Patents
Solid and liquid phase fermentation method of mushrooms using useful microorganism Download PDFInfo
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- KR101677410B1 KR101677410B1 KR1020160014524A KR20160014524A KR101677410B1 KR 101677410 B1 KR101677410 B1 KR 101677410B1 KR 1020160014524 A KR1020160014524 A KR 1020160014524A KR 20160014524 A KR20160014524 A KR 20160014524A KR 101677410 B1 KR101677410 B1 KR 101677410B1
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
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- A61K8/975—
Abstract
Description
The present invention relates to a solid phase fermentation method of special mushrooms using useful microorganisms.
Since mushrooms contain rich nutrition and unique fragrance such as protein and minerals, they are highly utilized as food for preference and health food. Especially, various researches such as anticancer agent and antibiotics have increased their interest and research. However, due to the cell wall structure of chitin and polysaccharide and beta glucan mushroom which are important constituents of mushroom cell structure, its digestion, absorption and extraction are not simple. Accordingly, various researches and technologies have been developed to improve functionalities such as anticancer activity. Accordingly, various technologies related to fermentation vinegar, fermented food, and fermentation composition have been applied, but the technology of applying fermentation technology There is no example.
Studies on various enzymes and microorganisms have been carried out to improve the absorption rate by using hydrolysis and other enzymes of mushroom, or to increase the digestion, absorption and extraction rate, but the form of the completed technology has not been provided yet.
Recent studies have shown that mushrooms are processed into kimchi, and anticancer activity and antioxidant activity test results show that the activity of antioxidant substances and anticancer activities are most active when they are fermented in raw form And the fermentation of fermented microorganism extracts of mushroom extract from mushrooms showed that bioavailability such as increased uptake in transdermal system was found to be improved.
Korean Patent Publication No. 2003-0095441 (published on Dec. 24, 2003, entitled: Mushroom Species or Microbial Solid Fermentor and Fermentation Method Connected to Aseptic Automatic Packaging Machine) is a method for producing a mushroom strain or microorganism using solid or semi- The fermentation method comprising the steps of: transporting a raw material through a conveyor and inputting a raw material into a fermentation tank through a raw material inlet; Adding a predetermined amount of water to a fermentation tank through a dispersion tube, stirring the solution to obtain an appropriate amount of water, and passing through a process of sterilization and softening; Passing the cooling water through the jacket of the fermentation tank with stirring after sterilization to cool the internal temperature to approximately 20-30 ° C; In the case of the solid phase bacterium, the inoculum prepared in powder form is previously opened and aseptically injected. In the case of the liquid phase bacterium, the step of injecting the inoculum in connection with the fermentation tank or sterilizing the inlet with the flame is carried out. After the inoculation is completed, the mixture is continuously stirred, sterile air is supplied through a dispersion tube, hot water or cold water is passed through the jacket to maintain the temperature at the optimal temperature for growth of the bacteria. In the process of culturing, a sample is taken at a time, sterilized by sterilizing the sample to be sterilized by putting steam in the sample collecting compartment, and then sterilizing the sample again. And a step of opening the outlet after completion of cultivation and packaging through the aseptic automatic packing machine while continuously discharging the cultured cultured organism, and a method of solid-phase fermentation of mushroom organisms or microorganisms connected to the sterile automatic packing machine .
Such prior arts have been widely used for the production of enzymes, production of biofuels, fermentation foods such as lactic acid bacteria, pigments, antibiotics such as gibberellin, penicillin, tetracycline, In fermentation using solid materials such as sawdust, cotton, rice straw, beans, rice, barley, wheat, cereals such as wheat and food waste in the production of protein, feed, wastewater treatment or other specific microorganism, While it is claimed that it is possible to commercialize a microorganism by pure cultivation and optimization of fermentation, there is a disadvantage in that it is not possible to easily carry out the invention at the level of a person skilled in the art because the type of mushroom is not specified.
In addition, Korean Patent No. 1377586 (registered on Apr. 201, 2014, title of the invention: a method for producing fermented mushroom fermented product having enhanced antioxidative activity and total phenol compound content by solid phase fermentation) comprises (a) Extracting the mushroom with water and concentrating it; (b) drying and concentrating the concentrated concentrate to prepare an extract powder; (c) adding water to the extract powder to swell, drying, and then expanding and cooling; (d) inoculating Aspergillus oryzae and yeast into the cooled extract powder, followed by first solid phase fermentation; And (e) mixing the fermented product of the first solid phase fermented with the fermented product, followed by further secondary solid phase fermentation, followed by drying and pulverizing, thereby producing a solid fermented fermented mushroom fermented product.
This prior art suggests that the fermentation period can be dramatically shortened within two to three days to produce a fermented mushroom fermentation product in a more economical manner. On the other hand, in order to ferment the mushroom fermentation product, There is a disadvantage that it is limited to limited use.
It is an object of the present invention to overcome the above-mentioned problems, and it is an object of the present invention to provide a mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, shiitake mushroom, The fermented composition is sterilized by pressurization, and then the fermented composition is inoculated with the complex microorganism to carry out the anaerobic fermentation and the aerobic fermentation in sequence. Thus, after the fermentation process, the fermented composition having excellent stability and absorbability is obtained and the fermented composition is added to food additives, cosmetic ingredients, , A method of solid-phase fermentation of special mushroom using useful microorganisms usable as a drug raw material, and a functional fermentation composition obtained therefrom.
The inventors of the present invention have made intensive researches to overcome the problems of the prior art as a result, and as a result, it has been found that the concept of microbial fermentation can be changed to ferment a micro-pulverized product of mushroom as a complex microorganism, It is possible to economically mass-produce the fermented composition by proceeding anaerobic and aerobic fermentation sequentially, and to improve the functionality, thereby completing the present invention.
Accordingly, an object of the present invention is to provide a method for producing a microorganism which comprises the steps of (a) cultivating a microorganism belonging to the genus Leuconostoc sp., Lactobacillus sp., Saccharomyces sp., Bacillus sp. (Candida sp.) To obtain a mixed culture liquid; (b) at least one mushroom selected from scaly mushroom, mushroom mushroom, Hosan oyster mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, shiitake mushroom, mushroom mushroom, mushroom mushroom, The dried air of 45 ~ 45 ºC is injected 5 ~ 10 times at intervals of 5 minutes for 1 ~ 2 minutes at the lower part of the ground powder and left for 120 ~ 180 minutes. Then the top layer of the sunken powder is removed from the thickness of 3 ~ 10 mm Thereby producing a solid phase fermentation substrate; (c) pressurizing and sterilizing the solid phase fermentation substrate at 110 to 130 ° C for 15 to 30 minutes; (d) inoculating 0.1 to 5.0 parts by weight of the mixed culture with 100 parts by weight of the solid phase fermentation substrate; (e) adjusting the water content of the inoculated solid phase fermenter to 50 to 70%; (f) stirring the solid-phase fermentation substrate, and then introducing the resulting mixture into a fermenter at a thickness of 200 to 1,000 mm; (g) After the fermentation tank is closed for 3 to 5 days to carry out anaerobic fermentation, the fermentation tank is transferred to an aerobic fermentation tank, and 0.1 to 5 parts by weight of the mixed culture is re-inoculated. Substrate temperature at 50 mm from the bottom surface of the fermentation tank is 40 , And the mixture is heated for 12 hours so that the fermentation is carried out for 2 to 5 days while stirring for 30 minutes every hour while aerobic fermentation, and the method can be achieved by the solid fermentation method of special mushrooms using the useful microorganism.
From the group consisting of the aforementioned Leuconostoc sp., Lactobacillus sp., Saccharomyces sp., Bacillus sp., Candida sp. One or more selected microorganisms are classified into useful bacteria producing harmful bacteria and useful physiologically active substances by producing toxins in classification, and the present invention is limited to useful bacteria in the microorganism.
Preferably, the microorganism belonging to the Leuconostoc family of the present invention is Leuconostoc citreum, Leuconostoc lactis, Leuconostoc mesenteroides subsp. dextranicum, Leuconostoc mesenteroides subsp. mesenteroides, Leuconostoc carnosum, Leuconostoc gellidum, Leuconostoc kimchii and Leuconostoc inhae.
Preferably, the Lactobacillus genus of the present invention is selected from the group consisting of Lactobacillus paracasei, Lacillus acidophilus, Lactobacillus plantarum, Lactobacillus plantarum subsp. plantarum Lactobacillus kimchii, Lactobacillus brevis, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. Lactis, Lactobacillus gssari, Lactobacillus salivarius, Lactobacillus reuteri, Lactobacillus gasseri and Lactobacillus ruburum.
Preferably, the microorganism of the genus Saccharomyces of the present invention is Saccharomyces cerevisiae or Saccharomyces calsbergensis.
Preferably, the Bacillus genus of the present invention is Bacillus subtillis., Bacillus subtillis. sakei, Bacillus subtilis natto, Bacillus lichemifomis, Bacillus polyfermenticus, and Bacillus pumilus.
Preferably, the microorganism belonging to the genus Candida of the present invention is Candida mogii or Candida tropicalis.
Preferably, the present invention is characterized in that a thickness of 3 to 10 mm of the uppermost layer of the powder of step (b) is removed, a static electricity in the powder is removed using a voltage-applied electropneumatic or self-discharging electrification, , And the powder removed in the step (b) has a size of 500 mu m or less.
Preferably, in the step (g), 50 to 100 mm of air is supplied from the bottom of the aerobic fermenter for 10 to 15 seconds while heating for 12 hours, and 10 to 15 The fermented composition prepared in the step (g) is filled in a sealed container and stored at 4 to 6 ° C. A plurality of beads having a diameter of 10 to 30 mm are placed in 100 parts by weight of the fermented composition By weight based on 100 parts by weight of the resin.
One or more microorganisms may be used, and each microorganism may be cultured in accordance with culture conditions to prepare a microorganism culture solution, which may be mixed and used. The culture conditions of each microorganism may be performed according to a known method or by appropriately changing a known method, and such a culture method is obvious to those skilled in the art.
Examples of the above-mentioned special mushroom include Mushroom Mushroom, Mushroom Mushroom, Hosan Mushroom, Mushroom Mushroom, Mushroom Mushroom, Throat Mushroom, Shiitake Mushroom, Mushroom Mushroom, Mushroom Mushroom and Mushroom Mushroom. It is preferable that the mushroom is finely divided by a pulverizer before use and is used in a fine powder form.
The pulverized mushrooms can be used alone or in combination, and the special mushrooms and mixtures thus present in powder form are defined as solid phase fermentation substrates of the present invention.
The mixture of the microorganism culture solution or the microorganism culture solution is inoculated into the solid phase fermentation substrate. It may be varied depending on the number of microorganisms in the culture solution, but is preferably inoculated at 0.1 to 5.0 parts by weight with respect to 100 parts by weight of the solid phase fermentation substrate.
As described above, the solid-phase fermentation substrate to which the microorganism culture solution or the mixture of microorganism culture liquid of the present invention is inoculated should be subjected to control of moisture content before being fed into the fermentation tank.
In the present invention, the water content of the inoculated solid fermenter fed into the fermenter is preferably 50 to 70%. The moisture content is the most favorable condition for the microorganism to proceed with fermentation. Under the above conditions, the growth of the microorganism and the production and decomposition efficiency of the useful substance are the most excellent. In addition, since the moisture content of the substrate decreases as the fermentation progresses, for example, when long-term fermentation is required, addition of additional water may be required during the fermentation process. On the other hand, after completing the desired fermentation process, the water content can be controlled to 30% or less so that the microorganism does not grow further.
The substrate with controlled moisture content is fed into the fermenter for full fermentation. The fermentation tank is not particularly limited, and if it is suitable for solid-phase fermentation, the material is next subjected to a full fermentation process. The fermentation process can be carried out for 1 to 5 days, if necessary, and preferably the temperature of the fermentation substrate center is maintained at 40 to 60 ° C. If the temperature is lower than 40 ° C, the fermentation is difficult to proceed effectively. If the temperature is higher than 55 to 60 ° C, only the consumption of the substrate is increased rather than the production of the useful substance by fermentation. Each fermentation substrate is separated into a plastic bag or a fermenter with 10 ~ 20 kg of each, and then anaerobically fermented for 1 ~ 5 days. Thereafter, when the fermentation is carried out in the aerobic fermentation, it is opened and fermentation proceeds in the aerobic tank.
Also, it is preferable to stir the substrate for 10 to 120 minutes every 1 to 6 hours during the fermentation process. When anaerobic fermentation and exhalation fermentation proceed as described above, the binding of protein and polysaccharide is decomposed by the hydrolysis reaction of the anaerobic microorganism, so that the binding of mannoprotein component, which is the cell wall of mushroom, is loosened, And the extraction, separation and digestion and absorption of beta-glucan are facilitated. In addition, through the aerobic reaction, the growth of aerobic microorganisms is promoted by the polysaccharides and protein isolates and enzymes produced in the anaerobic fermentation, thereby attacking the decomposition of lipids and chitinol, resulting in the generation of various enzymes, When the fermentation is completed, the fermented product contains beneficial microorganisms, while containing a large amount of enzymes, decomposes the cell wall components of the mushrooms and loosens them through the material conversion process, thereby increasing the availability of mushroom useful substances and using the anti- Which is easy to assimilate and serves as a probiotics using nutrients of mushrooms, can be obtained. Accordingly, the composition of the present invention may contain a large amount of anticancer, enzyme, microbial cells and various physiologically active substances, and may be used as a raw material for functional products such as foods, medicines, and cosmetics.
The present invention has the following effects.
First, the present invention can efficiently mass-proliferate a variety of useful microorganisms by a simple process to obtain a variety of physiologically active substances which are fermented using mushroom as a substrate. The fermented composition produced by such a method can be used as a functional food, a cosmetic, It can be used as a raw material.
In addition, the present invention relates to a method for producing a polysaccharide, comprising the steps of: (1) isolating and absorbing a polysaccharide by modifying microbial fermentation of a protein contained in a polysaccharide- Binding of the binding protein layer and erythrosterol bound chitinol to the prosperylpyridine layer decomposes and alleviates the chitin and lipid layers, resulting in the utilization of chitin and the utilization of special useful lipids, particularly beta glucan The purpose of fermentation can be accomplished more easily by converting into the form that can be achieved. Accordingly, the present invention has an effect of converting the material and increasing the utilization ratio by using fermentation and enzyme decomposition which is difficult to be realized by general hot water extraction alone.
1 is a graph showing the change in peroxide value according to the concentration of the functional fermentation composition obtained by the present invention.
Hereinafter, embodiments of the present invention will be described.
1. Preparation of useful microbial culture
Leuconostoc mesenteroides, Lactobacillus sakei, Saccharomyces cerevisiae, Bacillus subtilis natto (Bacillus subtilis natto), Bacillus subtilis natto natto, and Candida tropicallis.
The microorganisms were shake cultured according to the provided culture conditions to obtain a culture solution of the microorganisms (about 1 × 10 7 / ml), and the mixture of all the microorganisms was prepared and stored at 4 ° C. until use.
2. Preparation of solid fermenter
Two or more kinds of mushrooms were used as the solid fermentation substrate, which were special mushrooms, Mushroom mushroom, Scaly mushroom, Mushroom mushroom, Mushroom mushroom, Mushroom mushroom, Thorn mushroom, Shiitake mushroom, The dried mushroom was dried at 110-130 ° C for 15-30 minutes and then stored at room temperature until inoculation.
The selected two or more kinds of mushrooms are pulverized to produce a powder, and the fine powder having a size of 500 탆 or less acts as an obstacle to further fermentation. The reason for this is that a powder having a size of 500 mu m or more and preferably 1,500 mu m or more is required for the inoculation and fermentation. When the powder is 3 to 10 parts by weight based on 100 parts by weight of the whole powder of less than 500 mu m in total powders The yield of fermentation is reduced by about 30 to 35%. In order to overcome the deterioration of the yield of fermentation, there has been a problem in that 5 to 7.5 parts by weight of the useful microorganism culture solution must be inoculated to 100 parts by weight of the mushroom powder in the prior art.
In this embodiment, dry air having a temperature of 40 to 45 ° C and a pressure of 12 to 15 PSI is added to the bottom of the pulverized powder for 5 minutes to 10 minutes at intervals of 5 minutes for 1 to 2 minutes, The top layer of the submerged powder was then removed to a thickness of 3 to 10 mm.
Here, the reason why dry air having a temperature of 40 to 45 ° C is used is to easily separate water containing powder and lower the water content of the powder, and when using dry air having a pressure of 10 PSI or less, Minute, every 5 minutes. In case of 20 PSI or more, all the powders are easily scattered, and therefore, the time for leaving is delayed by more than 2 times. In addition, since the acid liquor of the powder can easily proceed as the working time becomes longer, it is very useful to observe the temperature and pressure of this embodiment.
In addition, even if the fine powder is removed, static electricity remains in the powder. Since this static electricity acts as a factor which interferes with the mixing with the useful microorganism culture solution, in this embodiment, the static electricity in the powder is removed by using a voltage-applied electrification or self-discharge type electricity. Here, the voltage-applied electrification or self-discharge type electrification is similar to that of a known product, and a detailed description thereof will be omitted.
3. Inoculation and fermentation
A mixture of 0.5 to 3 parts by weight of the useful microorganism culture was inoculated on 100 parts by weight of the prepared mushroom powder and mixed well. Next, distilled water was added thereto to adjust the final moisture content to 50 to 70 parts by weight.
A 1L zipper-bag-shaped bag was inoculated with mushroom flour substrate, air was taken out, sealed well, and placed in a fermenter for 2 days. After 2 days elapsed, some samples were collected, and 1: 100 distilled water was added thereto. The microorganisms were grown and counted.
In the aerobic fermenter, a cylindrical fermenter with a diameter of 300 mm was equipped with a stirrer and the stirring speed was adjusted to about 7 to 10 rpm. The substrate was heated for 12 hours to a temperature of about 50 mm from the bottom of the fermenter to maintain the temperature of the substrate at 40 占 폚.
During the heating for 12 hours, 50 to 55 ° C of air was supplied for 10 to 15 seconds at 50 to 100 mm from the bottom surface of the fermenter and alternately supplied at 20 to 25 ° C for 10 to 15 seconds. According to the supply of air, the aerobic fermentation can uniformly maintain the temperature of the substrate at 40 ° C, prevent the heat from being concentrated in a part of the fermented product, and achieve favorable aerobic fermentation.
In particular, when air is supplied at a position 30 mm or less from the bottom surface of the aerobic fermentation tank, it is necessary to provide air having a pressure of 1.2 to 1.5 times that of the present embodiment, In the case where air is supplied at a point of 70 mm or more while inhibiting fermentation, the upper part of the point for providing air is advantageously implemented with expiration fermentation, but the disadvantage that it does not help at a point of 70 mm or less occurs, Is required.
The fermentation was terminated at the end of 2 days, and the fermented composition was filled in a sealed container and stored at 4 to 6 ° C.
At this time, a plurality of beads having a diameter of 10 to 30 mm were provided in the closed container filled with the fermentation composition to prevent the fermentation composition from being shrunk. Here, the silver beads are 10 to 15 parts by weight based on 100 parts by weight of the fermented composition.
4. Antioxidant effect on linoleic acid
A methanol extract was prepared from the fermented composition using a reflux condenser. In addition, methanol extracts were prepared from common mushrooms, especially mushrooms, by the same method.
The antioxidant effect of linoleic acid was tested and compared with the control.
The peroxide value (POV) of linoleic acid was investigated in vitro. For the test method, 0.2 g of linoleic acid, 2 ml of ethanol and 2 ml of mushroom fermented composition extract were added to the Erlenmeyer flask and 5 ml of 0.2 M phosphate buffer solution After storage at 40 ° C for a certain period, 5 ml of chloroform was added and extracted 2-3 times. To the chloroform extract, 5 ml of acetic acid and 0.2 ml of saturated KI solution were added, and the mixture was allowed to stand in a dark place for 5 minutes. Then, 10 ml of distilled water was added thereto and titrated with 1 / 100N sodium thiosulfate solution (Na 2 S 2 O 3 ).
Referring to FIG. 1, the value on the left side of the graph shows a slight difference from when the fermentation composition is added at 1 mg / ml as peroxide value (meq / kg) As the concentration of mushroom fermented water composition increased, the difference in the amount of peroxide was found to be higher than that of common mushroom mushroom. In addition, peroxide value was measured after 7 days of storage at 50 ℃. As a result, peroxide increased continuously after 7 days of storage. However, the addition of this fermented product showed that the content of peroxide value And the antioxidant effect was much greater than that of the extract from the common mushroom extract.
Here, BHT is dibutylhydroxy toluene.
As shown in the graph of FIG. 1, the antioxidant activity of the fermented composition obtained through the solid phase fermentation method of the mushroom using the useful microorganisms of the present invention is superior to that of the ordinary hot-water extract and superior to the control, It is possible to confirm that the antioxidant ability of the mushroom of the present invention is further increased due to the change of the antioxidant ability. Therefore, it is expected that the solid fermentation method of the special mushroom of the present invention and the fermented composition obtained therefrom can be usefully used as a raw material for foods, medicines and cosmetics.
The fermentation composition may be used as a raw material for functional foods, cosmetics and pharmaceuticals through a simple purification process or an additional separation process, and use thereof for such uses will be apparent to those skilled in the art .
Claims (5)
(b) at least one mushroom selected from scaly mushroom, mushroom mushroom, Hosan oyster mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, shiitake mushroom, mushroom mushroom, mushroom mushroom, The dried air of 45 ~ 45 ºC is injected 5 ~ 10 times at intervals of 5 minutes for 1 ~ 2 minutes at the lower part of the ground powder and left for 120 ~ 180 minutes. Then the top layer of the sunken powder is removed from the thickness of 3 ~ 10 mm Thereby producing a solid phase fermentation substrate;
(c) pressurizing and sterilizing the solid phase fermentation substrate at 110 to 130 ° C for 15 to 30 minutes;
(d) inoculating 0.1 to 5.0 parts by weight of the mixed culture with 100 parts by weight of the solid phase fermentation substrate;
(e) adjusting the water content of the inoculated solid phase fermenter to 50 to 70%;
(f) stirring the solid-phase fermentation substrate, and then introducing the resulting mixture into a fermenter at a thickness of 200 to 1,000 mm;
(g) After the fermentation tank is closed for 3 to 5 days to carry out anaerobic fermentation, the fermentation tank is transferred to an aerobic fermentation tank, and 0.1 to 5 parts by weight of the mixed culture is re-inoculated. Substrate temperature at 50 mm from the bottom surface of the fermentation tank is 40 , And proceeding for 2 to 5 days with agitation for 30 minutes every hour during aerobic fermentation,
Removing a thickness of about 3 to 10 mm from the uppermost layer of the powder of step (b), and then removing the static electricity in the powder using a voltage-applied electropneumatic or self-discharging electrification method to prepare a solid-phase fermentation substrate, The powder to be removed has a size of 500 mu m or less,
The microorganisms in Leuconostoc are Leuconostoc citreum, Leuconostoc lactis, Leuconostoc mesenteroides subsp. dextranicum, Leuconostoc mesenteroides subsp. mesenteroides, Leuconostoc carnosum, Leuconostoc gellidum, Leuconostoc kimchii and Leuconostoc inhae. The Lactobacillus sp. is selected from the group consisting of Lactobacillus paracasei, Lacillus acidophilus, Lactobacillus plantarum, Lactobacillus plantarum subsp. plantarum Lactobacillus kimchii, Lactobacillus brevis, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. Lactobacillus gssari, Lactobacillus salivarius, Lactobacillus reuteri, Lactobacillus gasseri and Lactobacillus ruburum, wherein the microorganism of the genus Saccharomyces is Saccharomyces cerevisiae or Saccharomyces calsbergensis, and the genus Bacillus subtilis., Bacillus subtillis. sakei, Bacillus subtilis natto, Bacillus lichemifomis, Bacillus polyfermenticus, and Bacillus pumilus, wherein the microorganism belonging to the genus Candida is Candida mogii or Candida tropicalis,
Air of 50 to 55 ° C is supplied for 10 to 15 seconds from 50 to 100 mm from the bottom of the aerobic fermenter during 12 hours of heating in step (g), air of 20 to 25 ° C is supplied alternately for 10 to 15 seconds, The fermented composition prepared in the step (g) is filled in a closed container and stored at 4 to 6 ° C, and a plurality of beads having a diameter of 10 to 30 mm are added to the closed container in an amount of 10 to 15 Wherein the method comprises the steps of:
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102062005B1 (en) * | 2019-07-19 | 2020-02-17 | 주식회사 지엘인코리아 | Manufacture method of polysaccharide for probiotics cell in mushroom |
| CN115152996A (en) * | 2022-06-01 | 2022-10-11 | 江苏中农科食品工程股份有限公司 | Processing technology and processing equipment of organic selenium edible fungi |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101377586B1 (en) | 2013-01-29 | 2014-03-25 | 김동명 | Method for producing fermented inonotus obliquus with increased antioxidant activity and total phenolic compounds by the solid-state fermentation |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101377586B1 (en) | 2013-01-29 | 2014-03-25 | 김동명 | Method for producing fermented inonotus obliquus with increased antioxidant activity and total phenolic compounds by the solid-state fermentation |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102062005B1 (en) * | 2019-07-19 | 2020-02-17 | 주식회사 지엘인코리아 | Manufacture method of polysaccharide for probiotics cell in mushroom |
| CN115152996A (en) * | 2022-06-01 | 2022-10-11 | 江苏中农科食品工程股份有限公司 | Processing technology and processing equipment of organic selenium edible fungi |
| CN115152996B (en) * | 2022-06-01 | 2023-10-03 | 江苏中农科食品工程股份有限公司 | Processing technology and processing equipment for organic selenium edible fungi |
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