KR20030040681A - Method of cultivation of the mushroom mycelium at a culture medium made of edible by-products - Google Patents

Abstract

PURPOSE: Provided is a method of cultivation of the mushroom mycelium in a solid culture medium containing edible byproducts generated from food processing, thereby involving no separation of cultured mycelia and providing it as a raw ingredient of health foods. CONSTITUTION: A method of cultivation of the mushroom mycelium in a solid culture medium containing edible byproducts comprises the steps of: inoculating cultured mushroom mycelia to a solid medium and obtaining mushroom mycelia adapted to the solid medium; and inoculating the cultured mycelia to the same medium as the solid medium in the previous step, followed by cultivation thereof.

Description

Method of cultivation of the mushroom mycelium at a culture medium made of edible by-products}

The present invention relates to a method for culturing mushroom mycelium, and more particularly, to a method for culturing mushroom mycelium, characterized by using a solid medium prepared using edible by-products obtained during food processing. In general, edible mushrooms contain three major nutrients, such as carbohydrates, proteins, and fats, and are also nutritious foods rich in vitamins and minerals. In addition, the taste and aroma of the mushrooms as a food material importance is increasing day by day. In particular, recently, many biochemical experiments on the immunomodulatory effect of activating the immune function of mushrooms have been reported, and interest in mushrooms is increasing.

In Oriental Nongbyeonchocho, the mushroom "brightens the eyes", "stabilizes the nerves", "extends the planting", "increases the inner", "controls asthma", "muscles" It hardens, "and in the separate name of the book" Improve menstrual irregularities, diarrhea, abdominal pain, gold spear, "and many other ancient medicine documents that mushrooms are healthy plants.

China's Qin Shi Huang enjoyed mushrooms, and the tyrant of the Roman Emperor Nero enjoyed mushrooms and gave them the same amount of gold as a mushroom emperor, gaining the nickname Mushroom Emperor. The French emperor Napoleon, who had commanded his army to maintain good health, would be annoyed if he didn't get to the table.

As such, the mushroom has been widely used in the diet for its aromatic flavor, rich nutrients, and low-calorie stamina food, and it is also used for diet of arteriosclerosis and heart disease patients. However, there are poisonous mushrooms that are harmed by eating and taking life. Other mushrooms are medicinal mushrooms that are used as medicine, hallucinogenic mushrooms that act as hallucinations, and mushrooms that do not stop when they eat. Fly mushrooms are eaten, mist mushrooms are smoked when touched, and ornamental mushrooms are unusually flowering. Like this, more than 2000 kinds and types of ingredients are mushrooms, which can be said to be mysterious, is a general term of higher fungi belonging to basidiomycete.

What we use for food and called mushrooms is the fruiting body of the mushroom, and the fruiting body is a mushroom mycelium that breaks down and absorbs the nutrients of the surrounding leaves and twigs, and grows and forms when the weather conditions are right. . Mycelium is the body of a mushroom that looks like a fluffy or filament commonly seen in fallen leaves stacked in a dense forest in summer.

Mycelia and fruiting bodies differ markedly in function and structure. Fruiting bodies, or "mushrooms," usually have a strong structure in which the mycelium is very tightly entangled because they must maintain their form and spread spores for at least several days (perennial mushrooms, such as situation mushrooms). On the other hand, mycelium absorbs the nutrients of its surroundings and needs to continue to grow, so it is usually spreading relatively freely.

Due to such structural differences, the mycelium is easy to extract the active ingredient. For example, a protein polysaccharide component known to enhance immune function and exert an anticancer effect, for example, the majority of mushrooms, including Ganoderma lucidum mushrooms boil two times in boiling water for 2 hours, the amount of protein polysaccharide obtained from the mushroom Only 1-2% of the amount. On the other hand, when the mycelium is cultured in a liquid medium, the mycelium is released in the liquid medium, and as the protein polysaccharide component is dissolved in the medium, a large amount of protein polysaccharide component can be obtained without boiling. This term is sometimes referred to as "exopolysaccharide" (exopolysaccharide). Therefore, a method of artificially culturing mycelium in a liquid medium has been studied for the production of a protein polysaccharide component that enhances immune function, and other components can be easily extracted from the mycelium.

In addition, even if the same varieties of agricultural products are different in quality depending on the soil, climate, etc. of the cultivated area, even if grown in the same region, the quality may vary from year to year. However, in the case of mycelia, the selected strains can be cultivated in a large amount under standardized optimal conditions to always produce constant mycelia with excellent efficacy. In addition to the above properties, these two properties of the mycelium can be seen as the most important properties that enable the development of excellent immune enhancing components of mushrooms to medicines.

In the past, these mushrooms were mainly taken from nature and consumed by corrosion, but recently, with the development of artificial cultivation technology, they are supplied abundantly to our table regardless of season and climate. Most of the mushrooms supplied by artificial cultivation techniques are some of the edible mushrooms we are familiar with, and represent only a fraction of the 3,000 mushrooms reported in the academic community.

Recently, mushroom species with excellent physiological control and immune enhancing effects have been gradually introduced. However, the mushrooms with these physiological pharmacological effects, despite their excellent effect, are difficult to artificially culture and are supplied to the consumers at a very high price, and according to the standards of the consumer who have a common knowledge level in determining the authenticity of the supplied mushrooms. It is difficult to judge that it is not easy to purchase mushrooms that consumers really need.

Therefore, in addition to mushrooms with taste characteristics that provide excellent taste and aroma, providing a way to provide consumers with a reliable and inexpensive supply of mushrooms with excellent biological immunomodulatory ability is meaningful to contribute to national health. This can be called.

Looking at the prior art for the production of mushroom mycelium, the method of inoculating the culture medium by inoculating the liquid spawn of the situation mushroom in a solid medium in the plastic pot (Patent 10-179725) and similar to the method of cultivating the vinyl port log of the fruiting body of the situation mushroom (published 10 1998-065335). However, these methods are for the cultivation of fruiting bodies rather than for the mycelial growth.

In addition, the method of culturing the cloud mushroom mycelium in PDA medium (Patent 10-077840), the method of culturing variegated cloud mushroom mycelium in CVT medium (G10 10-1990-005859), liquid culture method of Ganoderma lucidum mushroom (Patent 10-156986) and the like have been reported. However, this method has a disadvantage in that the mycelium is separated and purified from the medium after the liquid culture.

Mushroom mycelium contains various nutrients and medicinal ingredients that are comparable to or higher than fruiting body, which is an edible part. Therefore, it is possible to supply mycelium with various health-oriented characteristics of mushroom through development of economic mass cultivation process of mushroom mycelium. Can be. And as described above, the mycelium has a number of advantages over the fruiting body.

In addition, the invention cited above focuses on cultivating the fruiting bodies of mushrooms or cultivating the mycelium, or using the fruiting bodies grown only, or using them under separate purification of the mycelium. If it can be used without the need for separation and purification, the process required to manufacture and use mycelium can be shortened. Can be.

As described above, the mushroom mycelium has the same or more nutrients and medicinal ingredients than fruiting bodies, and also has several advantages, considering the economic and nutritional benefits of using an edible medium, It is finished.

An object of the present invention is to provide a method for culturing a large number of mushroom mycelium in a solid medium prepared using edible by-products obtained during food processing.

In another aspect, the present invention is to provide a food and beverage and health food prepared from the mushroom mycelium cultured in a solid medium prepared using edible by-products obtained during food processing as a raw material without separation and purification in the solid medium do.

1 relates to a process of a new culture method of mushroom mycelium using the edible by-product of the present invention as a medium.

Figure 2 is a graph showing the content of the mycelia contained in Agaricus mushroom mycelium culture cultured in Example 1 of the present invention according to the number of days of culture.

Figure 3 is a graph showing the content of crude protein polysaccharides contained in Agaricus mushroom mycelium cultured in the present invention according to the days of culture.

In order to achieve the above object, the present invention provides a method for culturing mushroom mycelium, characterized in that using a solid medium prepared using edible by-products obtained during food processing. Solid media using edible by-products are prepared by washing the edible by-products after washing, slicing, adjusting the moisture content, and then sterilizing them.

The solid medium may be cultured mushroom mycelium using a single solid medium prepared using one type of edible by-product, or a complex solid medium prepared by mixing two or more edible by-products.

In particular, when mushroom mycelium growth is not smooth, mushroom mycelium can be cultured using a complex solid medium prepared by mixing two or more edible byproducts in consideration of the ratio of nitrogen source to carbon source.

Mushroom mycelium culturing method of the present invention, inoculating and incubating a purely isolated mushroom mycelium culture in a solid medium prepared using edible by-products obtained during food processing, to obtain a mushroom mycelium adapted to the solid medium It is preferable to include a second culture step of inoculating the mushroom mycelium obtained in the first culture step and the first culture step in the same solid medium used in the first culture step.

A schematic manufacturing process of the culture method may be represented as shown in FIG. 1, which will be described in more detail as follows.

Edible by-products for cultivating mycelium To prepare a solid medium, edible by-products such as carrot gourd and shiitake gourd gourd, which can be obtained during the manufacture of processed foods, are collected, washed with water, finely chopped with a fine cutting machine, Adjust to 80 to 90%. In order to remove residual microorganisms after putting food-controlled edible by-products into glass bottles, they are sterilized in a high-pressure autoclave to produce a single solid medium using edible by-products. Inoculate the culture of mushroom mycelium that has already been isolated purely and grown in agar medium into the prepared edible byproduct single solid medium and the primary (pre) culture for about 5 days to 30 days (culture temperature 25 ~ 35 ℃, relative humidity 30 ˜90%) to obtain mushroom mycelium cultures adapted to edible byproduct monolithic media. If the growth of mushroom mycelium inoculated in the primary culture is not smooth, an edible byproduct complex solid medium prepared by mixing two or more edible byproducts may be used in consideration of the ratio of the nitrogen source to the carbon source of the edible byproduct solid medium. . If the mycelia grow vigorously in the primary culture for about 5 to 30 days, inoculate the mycelium culture obtained in the primary culture with the same edible byproduct solid medium used in the primary culture. Start incubation. Secondary culture (cultivation temperature 25 ~ 35 ℃, relative humidity 30 ~ 90%) is carried out for about 3 months, and the mycelia culture grown on food by-product solid medium in the middle of the culture was sampled Predict the growth of mycelium by analyzing the content of N-acetyl-D-glucosamine. At this time, the exact amount of the mycelia contained in the edible by-product solid medium was inoculated in the PDB medium with the same mushroom mycelium as inoculated in the edible by-product solid medium, grown in liquid culture in a shaker incubator, and then filtered from the mycelium obtained by filtering the culture. Analyze the acetyl-D-glucosamine content and calculate it by the relation with the weight of the mycelium. When the content of the mycelium in the edible by-product solid medium measured by the above method reaches the target level, the culture is stopped and the cultured mycelium is sterilized with the solid medium and dried to be used as a food and beverage or health food containing mushroom mycelium. Do it.

Carrot and carrot gourd, shiitake mushroom and shiitake gourd, citrus and citrus rind, soybean and soybean gourd, corn, potato and the like are edible by-products.

Hereinafter, the present invention will be described in more detail with reference to the following examples, which are not intended to limit the technical scope of the present invention, and all modifications and implementations are made without departing from the spirit of the present invention. Included in

<Example>

Example 1

Culture of Agaricus Mushroom Mycelium with Carrot Gourd

Agaricus mushroom mycelium used in the present invention was taken from Agaricus mushroom cultivated near Chuncheon, Gangwon-do. After the inoculation to gourd medium was completed the present invention by establishing the optimum culture conditions for obtaining a high yield mycelia. Therefore, the agaricus mushroom mycelium used in the present embodiment was firstly isolated and developed from the Korean agaricus mushroom according to the present invention (Agricus blazei HKA 0498) as a June 18, 2001 to the Korea Microorganism Conservation Center KCCM 10281).

In order to prepare an edible by-product solid medium to be used for mycelial culture of Agaricus mushroom spawn, 1Kg of carrot gourd was washed with water at about 25 ° C. to remove foreign substances present on the surface of the carrot gourd, and then finely chopped with a fine shredder. After adjusting the moisture content of the sliced carrot gourd to about 80 ~ 90%, put 200g of carrot gourd with the moisture content into 500ml glass jar and pressurize it to remove microorganisms remaining in the carrot gourd. The sterilizer was sterilized at 121 ° C. for 15 minutes. Some of the cultures of Agaricus mushroom spawn grown in agar medium, which were already purely separated, were inoculated into carrot gourd medium and inoculated in carrot gourd medium for 30 days. Mushroom mycelia cultures were obtained. If the growth of agaricus mycelium inoculated in the first culture is not good, use a mixed medium that mixes other edible by-product media such as corn or soybean meal in consideration of the ratio of nitrogen source to carbon source of edible by-product solid medium. The primary culture was again performed, but since the mycelia grew vigorously in the primary culture for 30 days, a solid medium was prepared by using the carrot foil and the agaricus mycelium culture obtained in the primary culture was collected with the solid medium. Inoculated into the prepared carrot foil medium to start the secondary culture. Secondary culture (cultivation temperature 30 ℃, relative humidity 90%) was performed for about 3 months, and the content of N-acetyl-D-glucosamine after sampling the mycelium culture grown in solid medium with solid medium in the middle of the culture Analyze the growth of the mycelia was measured (Fig. 2). In addition, crude protein polysaccharide was isolated from the cultured mycelium and measured based on the mycelium content (FIG. 3). As a result of the measurement, the content of mycelium in the solid medium was more than 30% at 3 months of culture.

Example 2

Cultivation of Ganoderma lucidum Mycelium with Carrot Park and Citrus Peel

To prepare a solid medium to be used for mycelial culture of Ganoderma lucidum spawn, 1Kg of carrot gourds and 1Kg of citrus peels are washed with water at 25 ° C to remove foreign substances on the surface of carrot gourds and citrus peels. I cut it. Adjust the moisture content of the sliced carrot gourd and citrus peel to 80 ~ 90%, and then mix the carrot gourd and citrus peel with the moisture content in a ratio of 9: 1 and put them in 500ml glass bottles of 200g each. After sterilization for 15 minutes at 121 ℃ in a high-temperature autoclave to remove the microorganisms remaining in the carrot gourd and citrus peel. Some of the cultures of Ganoderma spawn grown in the agar medium, which have already been purely separated, are inoculated into the carrot gourd and citrus peel complex medium, and primary culture (cultivation temperature 27 ℃, relative humidity 37%) for 30 days is carried out. Ganoderma lucidum mycelium culture adapted to the skin complex medium was obtained. Since the mycelia grew vigorously in the primary culture for 30 days, the same method was used to prepare a solid medium using carrot gourd and citrus peel, and to collect the Ganoderma lucidum mycelium culture obtained in the primary culture with the medium and re-produce the carrot gourd. And the second culture was started by inoculating the citrus rind complex medium. Secondary culture (cultivation temperature 30 ℃, relative humidity 90%) was carried out for about 2 months. After taking mycelial culture grown in solid medium in the middle of the culture, the content of N-acetyl-D-glucosamine was analyzed. The growth of mycelium was measured. As a result, the content of mycelium in the solid medium was more than 30% at the time of two months of culture, and thus, the culture was stopped, sterilized, dried, granulated, and used as a raw material for Ganoderma lucidum granular tea.

Example 3

Cultivation of Fingertip Mushroom Mycelia by Soybean Meal

To prepare a solid medium to be used for mycelial culture of cloud finger mushroom spawn, 1Kg of soybean meal was immersed in water at about 25 ° C. for 1 day, steamed in a steamer, and finely chopped with a fine slicer. After adjusting the water content of the shredded soybean meal to about 80 ~ 90%, put the soybean meal with the water content in 200g each into a 500mL glass bottle, and then pressurize it to remove microorganisms remaining in the soybean meal. The sterilizer was sterilized at 121 ° C. for 15 minutes. Some of the cultures of the fingerling mushroom spawn grown in agar medium, which have already been purely separated, are inoculated into soybean meal medium and incubated in soybean meal medium by primary culture (cultivation temperature 25 ℃, relative humidity 37%) for 30 days. The mushroom mycelium culture was obtained to obtain a mushroom mycelia culture, but the mushroom mycelium inoculated during the primary culture did not grow smoothly, and a medium containing 5-100% corn was prepared in consideration of the ratio of the nitrogen source to the carbon source of the solid medium. Mycelial growth in the first cultivation (cultivation temperature 27 ℃, 37% relative humidity) for 30 days, so the solid medium was prepared using soybean meal and corn by the same method again, mushroom mycelium culture obtained in the first cultivation The secondary culture was started by inoculating the mixed medium prepared with the medium again. Secondary culture (cultivation temperature 30 ℃, relative humidity 90%) was conducted for about 3 months, and the content of N-acetyl-D-glucosamine was analyzed after sampling the mycelia culture grown in the complex solid medium in the middle of the culture. The growth of mycelium was measured. As a result, the content of the mycelium in the compound solid medium was more than 30% at the time of 3 months of culture, and thus, the culture was stopped and used as an ingredient of health food after sterilization.

As described above, the present invention can be utilized without the need to separate and purify the cultured mycelium from the medium by using an edible by-product as a medium, it can shorten the process until the production and utilization of the mycelium, In addition, the nutrients contained in the medium to be ingested together may be additionally supplemented, thereby providing a raw material for making more economical and high quality health food.

Claims (6)

Mushroom mycelia cultivation method characterized in that using a solid medium prepared using edible by-products obtained during food processing. The method of claim 1, wherein the edible by-products after washing, finely chopped, after controlling the water content sterilized mushroom mycelium culture method, characterized in that to produce a solid medium. The method of claim 1, wherein the mushroom mycelium cultivation method characterized in that for producing a solid medium using the edible by-products by mixing two or more edible by-products in consideration of the ratio of the nitrogen source to the carbon source. [Claim 2] The mushroom mycelium culture of claim 1, wherein the mushroom medium is inoculated and cultured on the solid medium to obtain mushroom mycelium adapted to the solid medium. Mushroom mycelium culture method comprising a second culture step of inoculating a solid medium prepared in the same manner as the primary culture step. According to claim 1, wherein at least one of the group consisting of carrot and carrot gourd, shiitake mushroom and shiitake gourd, citrus and citrus peel, soybean and soybean gourd, corn, potato Mushroom mycelium culture method characterized in that the use A food or beverage or health food prepared by using the mushroom mycelium produced by any one of claims 1 to 5 after sterilization and drying or extracting with a medium without a special purification process.