The Flammulina Fermentation And Composition Broken Extracted

The result of fermentation in the shaking flask indicates that Flammulina velutipes' the output and quality were improved in a certain extent and production cycle of it was shortened. With the given carbon source and nitrogen source, The optimal culture medium for the Flammulina velutipes-411 is:(%)V_B1 0.005, MgSO₄ 0.05, KH₂PO₄ 0.15,peptone 0.3 and glucose 4;Under the liquid culturing, the optimal growing conditions in the fermenting liquor of Flammulina velutipes-411 are: 8d , 25℃ , 120rpm, bottling culture medium 50mL in 250mL conical flask and inoculating 10% fungus seed adjusting to pH6.5 after autoclave treatment with the culture medium . The metabolic regulation of cell growth shew that the utilization ratio of the glucose was 80.95%.There was 41.2g mycelium per bottle(viz. dry weight 1. 61g),the content of protein came to 37. 46% in the dried mycelium.The test of cell-wall breaking of the Flammulina velutipes mycelium indicated that ultrasonic bath is the best means relative to single techniques,such as hot water extraction, autolysis technology and Freeze-Thaw cycle treatment. And the new method is to freeze firstly 20min per time , then to melt in ultrasonic cleaner 10min per time,and treat the cycle thrice. The cell-wall breaking technology was chosen by orthogonal. The ultrasonic thaw-freeze cycle method improved extracting rate of protein and poly saccharide evidently and It could produce crude protein 134.49mg/g and crude polysaccharide 39.9mg/g with high efficiency and innocuity. as compared with the single ultrasonic bath treatment, the new method can improve polysaccharide by 21.07% and protein by 23.95% while shortening the time .The ectraction of the water-soluble effective composition in Flammulina velutipes indicated that traditional ethanol precipitation band copper reagent together got 69% polysaccharide in a single grade, coule get Intracellular polysaccharide 74mg/g and Extracellular polysaccharide 436mg/L. Adsorption of protein with tannic acid cooperating with salting-out could get crude protein 20. 85% and purified protein 8.94 % without denaturation.