CN114317282B - Liquid fermentation method of Antrodia camphorata - Google Patents
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- 241001486992 Taiwanofungus camphoratus Species 0.000 title claims abstract description 74
- 238000000855 fermentation Methods 0.000 title claims abstract description 59
- 230000004151 fermentation Effects 0.000 title claims abstract description 59
- 239000007788 liquid Substances 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 14
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 23
- 239000001963 growth medium Substances 0.000 claims description 30
- 239000002023 wood Substances 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000002609 medium Substances 0.000 claims description 14
- 244000061456 Solanum tuberosum Species 0.000 claims description 12
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 12
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 claims 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 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- 239000008103 glucose Substances 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 244000082946 Tarchonanthus camphoratus Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000012258 culturing Methods 0.000 claims description 6
- 235000005701 Tarchonanthus camphoratus Nutrition 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 229920001817 Agar Polymers 0.000 claims description 4
- 239000001888 Peptone Substances 0.000 claims description 4
- 108010080698 Peptones Proteins 0.000 claims description 4
- 239000008272 agar Substances 0.000 claims description 4
- 229940041514 candida albicans extract Drugs 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 235000019319 peptone Nutrition 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 239000012138 yeast extract Substances 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000004090 dissolution Methods 0.000 claims description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims 2
- 241000723347 Cinnamomum Species 0.000 abstract description 21
- 150000004676 glycans Chemical class 0.000 abstract description 17
- 229920001282 polysaccharide Polymers 0.000 abstract description 17
- 239000005017 polysaccharide Substances 0.000 abstract description 17
- 239000002028 Biomass Substances 0.000 abstract description 15
- 238000005516 engineering process Methods 0.000 abstract description 2
- 239000011159 matrix material Substances 0.000 abstract description 2
- 241000723346 Cinnamomum camphora Species 0.000 description 11
- 230000000694 effects Effects 0.000 description 5
- 238000009630 liquid culture Methods 0.000 description 5
- 241000894007 species Species 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 241000233866 Fungi Species 0.000 description 3
- 235000012015 potatoes Nutrition 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 241000123370 Antrodia Species 0.000 description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 240000008397 Ganoderma lucidum Species 0.000 description 2
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 2
- 244000227633 Ocotea pretiosa Species 0.000 description 2
- 235000004263 Ocotea pretiosa Nutrition 0.000 description 2
- 230000004913 activation Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
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- 238000002386 leaching Methods 0.000 description 2
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- OQUKIQWCVTZJAF-UHFFFAOYSA-N phenol;sulfuric acid Chemical compound OS(O)(=O)=O.OC1=CC=CC=C1 OQUKIQWCVTZJAF-UHFFFAOYSA-N 0.000 description 2
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- 241000894006 Bacteria Species 0.000 description 1
- 241000221198 Basidiomycota Species 0.000 description 1
- 241000386927 Cinnamomum micranthum f. kanehirae Species 0.000 description 1
- 229920002307 Dextran Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000222336 Ganoderma Species 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 241000123107 Phellinus Species 0.000 description 1
- 241000222341 Polyporaceae Species 0.000 description 1
- 241000222383 Polyporales Species 0.000 description 1
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- 238000004458 analytical method Methods 0.000 description 1
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- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 229940025250 camphora Drugs 0.000 description 1
- 239000010238 camphora Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention discloses a liquid fermentation method of Antrodia camphorata. Inoculating Antrodia camphorata strains into a fermentation medium for fermentation culture, wherein the fermentation medium is a fermentation medium containing cinnamon sawdust. According to the invention, cinnamon sawdust is added into the Antrodia camphorata liquid fermentation medium, so that the influence of mycelium biomass and polysaccharide content of the Antrodia camphorata liquid fermentation medium can be improved, a new matrix is provided for artificial cultivation of Antrodia camphorata, and a fermentation technology is provided for large-scale cultivation and popularization of the Antrodia camphorata, wherein the mycelium biomass is high and the polysaccharide content is high.
Description
Technical Field
The invention belongs to the technical field of domestication and cultivation of rare medicinal bacteria, and particularly relates to a liquid fermentation method of antrodia camphorata.
Background
Antrodia camphorata [Antrodia camphorata(M．Zang & C.H. Su)Sheng H．Wu，Ryvarden & T.T. Chang]Also known as Antrodia camphorata or Antrodia camphorata, belonging to Basidiomycota (Basidomycota) Basidiomycotina, hymenomycetales, aphyllophorales, polyporaceae, antrodia, another Latin name is commonly known as [ Antrodia ]Antrodia cinnamomea T.T. Chang & W.N. Chou]Is a synonym for the same species. Initially, the Chinese continental Cang Mu and the Taiwan Su Qinghua reported in 1990 together, which are new species of Antrodia camphorata of Ganoderma genusGanoderma comphoratum) Is characterized by that the pattern specimen is contaminated with ganoderma lucidum spores and is mistakenly reported as ganoderma lucidum genusGanoderma) Is a member of the group (a). And then the bacterial strain is re-corrected to the current Antrodia camphorata of the genus Phellinus by Taiwan scholars Wu Shenghua, zhang Dongzhu and the like.
Antrodia camphorata is a special fungus of Taiwan, and the wild Antrodia camphorata only grows on the special Antrodia camphorata tree of TaiwanCinnamomum kanehirai) And (3) upper part. Niu Zhangshu (Cinnamomum kanehirai Hay) is a species of nursery tree specific to Taiwan island, and belongs to evergreen broad-leaved big tree, and the leaves are about 15cm long and about 9cm wide, and are grown in mountain areas with an altitude of 200-2000 m in the growth period from June to October each year, unlike common camphor trees. To date, antrodia camphorate is the only wood rot found on Antrodia camphorate, the parasitism is not strong, and the Antrodia camphorate is rarely dead, and can survive for hundreds of years.
Since Antrodia camphorata is regarded as a unique and precious medicinal fungus in Taiwan of China, the Antrodia camphorata has extremely high research and commercial value, is also the most expensive wild fungus in Taiwan of China at present, and is called as 'Shenzhi' in the port of Australian, and is called as 'ruby in forest' in the folk of Taiwan of China. The wild Antrodia camphorata is very rare, the artificial cultivation of the fruiting body of the Antrodia camphorata needs to harvest the Antrodia camphorata as a culture medium, and the growth speed is low, the conversion rate is low, so that the medium suitable for domestication cultivation of the Antrodia camphorata needs to be explored and mined for protecting the Antrodia camphorata resources.
Regarding the research of Antrodia camphorata, several tens of students in Taiwan in recent twenty years have conducted various researches including morphology, molecular biology, component analysis, pharmacological actions and the like, but the domestication cultivation of Antrodia camphorata, especially the large-scale cultivation, has been a difficulty so far due to the limitation of cultivation materials and the like.
Disclosure of Invention
The first object of the invention is to provide the application of cinnamon wood chips in improving mycelium biomass and/or polysaccharide content of Antrodia camphorata fermentation.
Preferably, the fermentation is a liquid fermentation.
Preferably, the content of the cinnamon wood chips in the liquid fermentation medium is 10-20 g/L.
The second object of the invention is to provide a liquid fermentation method of Antrodia camphorata, comprising the following steps:
inoculating Antrodia camphorata strains into a fermentation medium for fermentation culture, wherein the fermentation medium is a fermentation medium containing cinnamon sawdust.
Preferably, the fermentation medium is a liquid fermentation medium.
Preferably, the fermentation medium is prepared by mixing peeled potato 200g and cinnamon wood chip 10-20g, boiling with 1000ml water for 15min, filtering with gauze, removing residue, adding glucose 20g, peptone 2g, yeast extract 2g, KH into the filtrate 2 PO 4 2g，MgSO 4 •7H 2 0.5g of O, and mixing uniformly.
Preferably, the fermentation culture is a light-shielding culture at 25+/-1 ℃.
Preferably, the Antrodia camphorata strain is prepared by the following method:
camphorwood chip slant culture medium: adding peeled and diced potato and 15g of cinnamon sawdust into 1000mL of water, boiling for 15min, filtering with gauze, removing residue, adding glucose 20g and KH into the filtrate 2 PO 4 2g，MgSO 4 •7H 2 0.5g of O, 20g of agar and natural pH, and packaging into a test tube slant culture medium after uniform dissolution, sterilizing for 30min at 121 ℃, and placing a slant for later use;
cutting an Antrodia camphorata strain block from the original mother strain under aseptic condition, transferring into an Antrodia camphorata chip slant culture medium, and culturing in a light-shielding incubator at 25+ -1deg.C to obtain Antrodia camphorata strain.
According to the invention, cinnamon sawdust is added into the Antrodia camphorata liquid fermentation medium, so that the influence of mycelium biomass and polysaccharide content of the Antrodia camphorata liquid fermentation medium can be improved, a new matrix is provided for artificial cultivation of Antrodia camphorata, and a fermentation technology is provided for large-scale cultivation and popularization of the Antrodia camphorata, wherein the mycelium biomass is high and the polysaccharide content is high.
Description of the drawings:
FIG. 1 shows fermentation effects of Antrodia camphorata in liquid culture medium of different formulations, and is prepared by: the numbers in the figure correspond to the formula numbers of the culture mediums in table 1;
FIG. 2 shows mycelium polysaccharide content of Antrodia camphorata fermented in different liquid culture mediums;
FIG. 3 shows the fermentation effect of Antrodia camphorata in different ratios of cinnamon wood chip to liquid medium, and the following steps: the numbers in the figure are 1-5 in turn from left to right, and correspond to the formula numbers of the culture mediums in each group in the table 3;
FIG. 4 shows mycelium polysaccharide content of Antrodia camphorata fermented in different liquid culture media.
Detailed Description
The following examples are further illustrative of the invention and are not intended to be limiting thereof.
Example 1:
experimental strain: antrodia camphorata;
camphor tree wood chips:
sassafras (L.) kudoCinnamomum porrectum (Roxb.) Kosterm.
Cinnamomum camphora (L.) PreslCinnamomum glanduliferum (Wall.)Nees
Cortex Cinnamomi JaponiciCinnamomum austrosinense H. T. Chang
Cinnamomum camphora (L.) PreslCinnamomum camphora (Linn.) Presl var. linaloolifera Fujita
Cinnamon barkCinnamomum cassia Presl
The experimental steps are as follows:
1. preparation of an activated slant culture medium:
camphor tree wood chip slant culture medium: 200g of potato (peeled), 20g of glucose and KH 2 PO 4 2g，MgSO 4 •7H 2 O0.5 g, agar 20g, and pH was natural. 15g of evenly mixed camphor plant wood dust (sassafras)、Cinnamomum camphora (L.) Presl、Cortex Cinnamomi Japonici、Cinnamomum camphora (L.) Presl、Cinnamon wood chips (3 g each) were added to 1000mL pure water to peel and dice the horseMixing potato and camphor wood chips, boiling for 15min, filtering with gauze, removing residue, adding other components, adding water to 1000ml, dissolving, packaging into 18mm×180mm test tube slant culture medium, sterilizing at 121deg.C for 30min, and placing slant.
2. Tube transfer activation of Antrodia camphorate mother species:
inoculating under aseptic condition, cutting a strain block with thickness of about 2 mm and 5 mm ×5× 5 mm from original Antrodia camphorata mother strain, transferring into the culture medium prepared in step 1, and culturing in incubator at 25+ -1deg.C in dark place.
3. Preparation of liquid fermentation medium:
the basic culture medium is as follows: peeled potato 200g, glucose 20g, peptone 2g, yeast extract 2g, KH 2 PO 4 2g，MgSO 4 •7H 2 O0.5 g, 1000ml of pure water and natural pH.
7 formulas are added, 15g of camphor wood chips of different varieties and 200g of peeled diced potatoes are weighed according to the following table 1, mixed, boiled in 1000ml of pure water for 15min, filtered by gauze, discarded, added with the rest ingredients of the basic culture medium, added with water to 1000ml, packaged into 250ml triangular flasks after being uniformly dissolved, sterilized at 121 ℃ for 30min in 150ml of each bottled liquid culture medium, and cooled in a super clean bench for standby.
4. Inoculating:
after the inclined surface is fully grown by the Antrodia camphorata strain activated in the step 2, transferring the Antrodia camphorata strain to the liquid fermentation culture medium treated in the step 3, and inoculating each inclined surface of 18mm multiplied by 180mm test tubes into 6 triangular bottles (each bottle contains 150ml of liquid fermentation culture medium), wherein each formula is repeated 4 times.
5. Fermentation:
culturing in a shaking table at 25+ -1deg.C in dark place at 135rpm for about 10 days.
6. Recording:
taking out the fermentation broth, photographing, and recording the growth condition of mycelium pellets, wherein the result is shown in figure 1;
as can be seen from FIG. 1, the mycelium of formulas 1, 2 and 7 grew better, 5 times, and 6 worst. It shows that different camphor tree sawdust has obvious influence on the fermentation effect of the camphor tree liquid.
7. And (3) calculating biomass:
filtering the fermentation liquor with 4 layers of gauze to obtain mycelium, washing with distilled water for 3 times, drying at 60 ℃ to constant weight, cooling to room temperature, and weighing to obtain mycelium biomass, wherein the mycelium biomass of each formula is shown in table 2.
As can be seen from Table 2, the mycelium biomass obtained by fermentation in formula 7 is the largest, i.e. the hot water extract of cinnamon is most suitable for liquid fermentation culture of Antrodia camphorata.
8. Mycelium polysaccharide content:
the method comprises extracting crude polysaccharides of Antrodia camphorata mycelia with water extraction and alcohol precipitation, drawing standard curve with dextran as standard substance, and measuring crude polysaccharide content of Antrodia camphorata mycelia with phenol sulfuric acid method, wherein the calculated result is shown in figure 2, and formula 7 is more beneficial to polysaccharide production by Antrodia camphorata fermentation as can be seen from figure 2.
The hot water leaching solution of cinnamon is best suitable for the liquid fermentation of Antrodia camphorata and the preparation of liquid seeds by combining the influences of wood chips of different camphorata plants on the biomass of mycelium and the polysaccharide content of the liquid fermentation of Antrodia camphorata.
Example 2
Experimental strain: antrodia camphorata
Camphor tree wood chips: cinnamon barkCinnamomum cassia Presl
The experimental steps are as follows:
1. preparation of an activated slant culture medium:
camphorwood chip slant culture medium: 200g of potato (peeled), 20g of glucose and KH 2 PO 4 2g，MgSO 4 •7H 2 O0.5 g, agar 20g, and pH was natural. Weighing 15g of cinnamon wood chips, adding peeled and diced potatoes and cinnamon wood chips into 1000mL of pure water, boiling for 15min, filtering with gauze, removing residues, adding other components, uniformly dissolving, split charging into a test tube slant culture medium of 18mm multiplied by 180mm, sterilizing at 121 ℃ for 30min, and placing a slant for standby.
2. Tube transfer activation of Antrodia camphorate mother species:
inoculating under aseptic condition, cutting a strain block with thickness of about 2 mm and 5 mm ×5× 5 mm from original mother strain, transferring into culture medium prepared in step 1, and culturing in incubator at 25+ -1deg.C in dark place.
3. Preparation of liquid fermentation medium:
the basic culture medium is as follows: 200g of peeled potato, 20g of glucose, 2g of peptone, 2g of yeast extract and K 2 HPO 4 2g，MgSO 4 •7H 2 O0.5 g, 1000ml of pure water and natural pH.
5 wood chip feed liquid ratio gradient formulas are adopted, cinnamon wood chips with different weights are weighed according to the following table 3, mixed with 200g peeled diced potatoes, boiled in 1000ml pure water for 15min, filtered by gauze, the residue is removed, the rest ingredients of the basic culture medium are added, water is added to 1000ml, after the residue is dissolved uniformly, the mixture is packaged into 250ml triangular flasks, 150ml of liquid culture medium is bottled each time, sterilization is carried out at 121 ℃ for 30min, and the mixture is cooled in an ultra clean bench for standby.
4. Inoculating:
after the inclined surface is fully grown by the Antrodia camphorata strain activated in the step 2, the Antrodia camphorata strain is transferred to the liquid fermentation culture medium treated in the step 3, each inclined surface of the 18mm multiplied by 180mm test tube can be connected to 6 triangular flasks (150 ml of liquid fermentation culture medium is filled in each flask), and each formula is repeated 4 times (namely, 4 flasks are inoculated).
5. Fermentation:
shake culturing at 25+ -1deg.C in dark place at 135rpm for about 10 days.
6. Recording:
taking out the fermentation broth, photographing, and recording the growth condition of mycelium pellets, wherein the result is shown in figure 3;
as can be seen from FIG. 3, the mycelia of formulas 3 and 5 grow better, i.e., the liquid fermentation effect of Antrodia camphorata is best when the amount of cinnamon wood chips is 10g/L and 20 g/L.
7. And (3) calculating biomass:
filtering the fermentation liquor with 4 layers of gauze to obtain mycelium, washing with distilled water for 3 times, drying at 60 ℃ to constant weight, cooling to room temperature, and weighing to obtain mycelium biomass, wherein the mycelium biomass of each formula is shown in table 4.
As shown in Table 4, the mycelium biomass obtained by fermentation in the formula 3 is the largest, namely, the liquid fermentation effect of Antrodia camphorata is the best when the using amount of cinnamon sawdust is 10 g/L.
8. Mycelium polysaccharide content:
extracting various groups of mycelium crude polysaccharide by adopting a water extraction and alcohol precipitation method, drawing a standard curve by taking glucan as a standard substance, and measuring the content of the mycelium crude polysaccharide of Antrodia camphorata by adopting a phenol-sulfuric acid method, wherein the calculation result is as follows: as can be seen from fig. 4, there is substantially no difference in the polysaccharide content of the fermented mycelium between 5 different cinnamon chip feed ratio formulations. Therefore, the results of comprehensively analyzing the influence of the wood chips of different camphorwood plants and the consumption thereof on the biomass of mycelium and the polysaccharide content of the liquid fermentation of the antrodia camphorata are known to select the cinnamon wood chips, and the liquid-to-liquid ratio of 10g/L is adopted, so that the hot water leaching liquid is most suitable for the liquid fermentation of the antrodia camphorata and the preparation of liquid seeds.
Claims (3)
1. The liquid fermentation method of the antrodia camphorate is characterized by comprising the following steps of:
inoculating Antrodia camphorata strains into a fermentation culture medium for fermentation culture, wherein the fermentation culture medium is a liquid fermentation culture medium; the preparation method of the fermentation medium comprises weighing 200g of peeled potato and 10-20g of cinnamon wood chip, mixing, boiling with 1000ml of water for 15min, filtering with gauze, removing residue, adding 20g of glucose, 2g of peptone, 2g of yeast extract and KH into the filtrate 2 PO 4 2g，MgSO 4 •7H 2 0.5g of O, and mixing uniformly.
2. The method for fermenting Antrodia camphorate according to claim 1, wherein the fermentation culture is at 25+ -1deg.C in the absence of light.
3. The method for fermenting the antrodia camphorate according to claim 1, wherein the antrodia camphorate strain is prepared by the following method:
camphorwood chip slant culture medium: adding peeled and diced potato and 15g of cinnamon sawdust into 1000mL of water, boiling for 15min, filtering with gauze, removing residue, adding glucose 20g and KH into the filtrate 2 PO 4 2g，MgSO 4 •7H 2 0.5g of O, 20g of agar and natural pH, and packaging into a test tube slant culture medium after uniform dissolution, sterilizing for 30min at 121 ℃, and placing a slant for later use;
cutting an Antrodia camphorata strain block from the original mother strain under aseptic condition, transferring into an Antrodia camphorata chip slant culture medium, and culturing in a light-shielding incubator at 25+ -1deg.C to obtain Antrodia camphorata strain.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101191120A (en) * | 2006-11-28 | 2008-06-04 | 蔡达铭 | Culture method for antrodia cinnamomea |
| CN103733881A (en) * | 2013-12-23 | 2014-04-23 | 广东省微生物研究所 | Production method of antrodia camphorata stock seeds |
| CN107586724A (en) * | 2017-08-29 | 2018-01-16 | 殷东林 | A kind of mycelial cultural method of Antrodia camphorata |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9480723B2 (en) * | 2013-05-02 | 2016-11-01 | Kingland Property Corporation, Ltd. | Method of preparing an extract of Antrodia cinnamomea having an elevated antcin C and zhankuic C content |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101191120A (en) * | 2006-11-28 | 2008-06-04 | 蔡达铭 | Culture method for antrodia cinnamomea |
| CN103733881A (en) * | 2013-12-23 | 2014-04-23 | 广东省微生物研究所 | Production method of antrodia camphorata stock seeds |
| CN107586724A (en) * | 2017-08-29 | 2018-01-16 | 殷东林 | A kind of mycelial cultural method of Antrodia camphorata |
Non-Patent Citations (3)
| Title |
|---|
| 11种樟科树枝水提物对樟芝液体培养的比较;景思佳等;《浙江林业科技》;参见全文 * |
| 3种樟属植物对皿式培养牛樟芝菌丝生长的影响;孟红岩等;《西南农业学报》;参见全文 * |
| Anti-inflammatory activity of the extracts from mycelia of Antrodia camphorata cultured with water-soluble fractions from five different Cinnamomum species.《FEMS Microbiol Lett》.2004,参见全文. * |
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