Studies On The Liquid Fermentation Technology Of Lactarius Delicious

Lactarius deliciosus, Russnlaceae, Lactarius, is a kind of ectomycorrhizal fungi. It is not only edible, but also medicinal. Fruit body of Lactarius deliciosus contains abundant mineral elements and functional components, such as polysaccharide, dietary fiber, crude fat, mineral element, which has higher nutritive value, it is regarded as the treasure in the mountain and it has always been expensive. Lactarius deliciosus is edible type mycorrhizal fungi, associated with the roots of some trees(pine, cypress), this kind of mycorrhizal fungi has a special way of ecological condition and nutrition, the differentiation and development of the fruiting body growth conditions are harsh, its domestication is very difficult, and the large-scale artificial cultivation is difficult, the supply of the market all depends on wild collection, but due to increased range of human activities and over exploitation of ecological resources, resulting in the reduce of Lactarius resources. Because of the special requirements of nutrition and growing environment, the liquid fermentation studies of Lactarius deliciosus from different regions are different. So in order to achieve effective use and development of Lactarius deliciosus, carried out a research into the following:This study uses tissue separation, isolated mycelium from wild Lactarius deliciosus, the PDA medium which is added antibiotics has the highest success rate of the separation; Mycelium isolated on the pine needles comprehensive PDA medium has the fastest growth rate, the average daily growth rate is 11.2 mm/d; Observe the form of fruiting bodies and mycelia, observe the champ connection under the microscope. The form of fruiting bodies is spherical or umbrella-shaped, has a subsidence in the middle, the edge is roll inward, and spread when ripening, stem is straight, carrot or orange, smooth surface, bacterial context crisp, white when unbroken, turning green after broken or maturing. White villous mycelium, creeping growth, many aerial hyphae, adherent growth, respiration of mycelium produce drops of water, means aerobic, after a few days, mycelium maturing, produce yellow or brown secretion. The average diameter of mycelium is evenly, less branch, have septum and champ connection.Shake flask fermentation was studied on the growth of mycelium. Experimented the carbon source, nitrogen source, the initial pH, speed and other factors on the growth, the screened single-factors are: rotating speed 140 rpm, initial pH 6, fluid volume 100 mL/250 mL, inoculation quantity 10%, glucose 2.5%, yeast powder 0.4%, MgSO4+KH2PO4(1:2) 0.5%, optimize the fermentation conditions by orthogonal experiment, the fermentation conditions optimized were rotating speed 160 rpm, initial pH 7, fluid volume 120 mL/250 mL, inoculation quantity 10%, the dry weight of mycelium was 1.12 g/100 mL; optimize the fermentation medium by response surface method, the optimized medium: glucose 2.8%, yeast powder 0.4%, MgSO4+KH2PO4(1:2) 0.6%, the average dry weight of mycelium was 1.38 g/100 mL, close to the 1.42 g/100 mL from the maximum of response surface method, production before optimization(0.75 g/100 mL) had increased 83.44%.The nutrient and minerals in the mycelium were studied and analyzed. Treat the mycelium with vacuum freeze-drying: filter the fermented liquid, wash the mycelium by distilled water until the water near colorless, after frozen under-70°C, put it in the vacuum freeze dryer, and treat the mycelium with Ball Mill, get dry mycelium powder, keep in dry place to standby application. Measure the content of ash with thermo gravimetric analyzer, measure the content of mineral element with Zeenit 700, measure the content of total carbon and nitrogen with Vario Macro Cube: organic carbon 42.74%, 3.73% total nitrogen, moisture 91.32%, ash 6.47%, crude fiber 7.52%, crude fat 1.74%, crude protein 23.3%, crude polysaccharide 1.72%(phenol sulfuric acid assay), the type and content of the trace mineral elements: Fe 8.96 mg/Kg, Cu 0.427 mg/Kg, Zn 12.0 mg/Kg, Mn 2.0 mg/Kg, Co 0.0399 mg/Kg, Cr 0.148 mg/Kg, Ni 0.130 mg/Kg, Hg 0.00145 mg/Kg, content of Hg is far lower than the 0.1-0.01 mg/Kg from current national standard.Preliminary studied the formula of liquid beverage of Lactarius deliciosus. The fermented liquid, as main ingredient, sent forth a delicate of Lactarius deliciosus, yellow color, taste light and slightly have a foreign taste, the myceliums in the fermented liquid are equally distributed, add sugar, salt, citric acid and pectin to sauce the taste and appearance. Optimize the formula of liquid beverage by orthogonal experiment, the formula: sugar 6%, salt 0.03%, pectin 0.05%, citric acid 0.1%. Then the beverage taste pleasant, mixed with a delicate of Lactarius deliciosus, it is fit for develop mature beverage.