Comparison between original ecological solid fermentation and liquid fermentation

Original ecological solid fermentation

Fungi are the most commonly used microorganisms for solid fermentation because their mycelium, like the roots of plants, grows on the solid surface and penetrates into the matrix, producing a variety of extracellular enzymes, compared to other single-celled bacteria and yeasts. More suitable for solid fermentation environment.

First, the superiority of the original ecological solid fermentation

1. The solid matrix is ​​often swollen and swollen, and the heading and cymbal (11), Song dynasty, Song dynasty, and Song dynasty.陌 伙 饨 饨 饨 ? ? ? ? ? ? ? ? 闷 闷 闷 闷 闷 闷 闷 首 首 首?邸 11. ㄉ 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸 邸

2. The growth pattern of mycelia is better than that of single cells. The mycelium extends and branches to produce new mycelial ends, which can rapidly cover the solid substrate surface and effectively use the matrix.

3. The hyphae are separated and can transmit substances through septal pores. In case of danger, the holes are automatically sealed to avoid cytoplasm loss; if there is no separation, the transmission of cytoplasmic substances is rapid and the colonies are rapidly propagated. ;

4. The growth of mycelium penetrates into the solid medium strong, forming a high mechanical pressure, with the secretion of hydrolyzed enzymes at the tip, making it easy to penetrate into the solid matrix;

5. The selected heavy metals and low pesticide residues are controllable;

6, a variety of active ingredients, high content.

Second, the limitations of the original ecological solid fermentation

1, long production cycle (120 days to 270 days);

2. Larger footprint, higher labor intensity, and higher production costs.

Liquid fermentation

First, the superiority of liquid deep fermentation technology of food and drug bacteria:

1, the production cycle is short, not affected by the season, high production efficiency

At present, the edible and medicinal bacteria are mainly collected in the field and artificially cultivated. The production cycle is long, the area is large, and the labor intensity is high. At the same time, it is controlled by factors such as the season, thus affecting and restricting the production and fullness of the edible and medicinal bacteria. Application, and the use of modern biotechnology through the liquid deep fermentation production of medicinal mycelium, can achieve the industrial production of food and drug bacteria, hyphae proliferation speed, short production cycle (2 days to 3 days), not season The impact of high production efficiency, completely changed the manual collection and cultivation to obtain the current status of production of edible fungi.

2, low production costs

Because the above production cycle is short, it is not affected by the season, and the production efficiency is high, the cost can be effectively controlled.

Second, the limitations of liquid deep fermentation technology for food and drug bacteria:

1. Addition of inorganic salt growth regulators to the culture medium can easily cause excessive heavy metals; the use of food media can easily cause excessive pesticide residues;

2, liquid fermentation is basically in a constant temperature, closed state, the temperature range of enzyme touch reaction can not be fully carried out, many factors can not stimulate the nature, the strain can not fully express the DNA, metabolites more single; in addition due to the anti-nature liquid , Absorb and excrete in the same body, poison the living environment and degrade metabolites;

3. The active ingredient of the extract is relatively simple.

in conclusion:

With the improvement of living standards and technological level and the increasing market demand for many edible fungi and fungi products, the traditional medicinal fungi cultivation methods can no longer meet the market demand for medicinal fungi products, and the use of fermentation technology to produce medicinal fungi foods Nutrition, health products, medicines, or other biological products will be new areas for the development of medicinal fungi and have a very broad prospect for development. However, in the study of medicinal fungi fermentation, attention should be paid to: a. Enhancing breeding of good strains, which is directly related to the amount of liquid deep fermentation product, the content of active ingredients and effectiveness; b. Strengthen the analysis of the preferred composition of fermentation broth, due to The content of fermentation products is complex, so it is not easy to grasp its medicinal mechanism and is not conducive to further clinical research; c. Actively improve and perfect the fermentation equipment and fermentation technology; d. Determine the standard fermentation product analysis methods, adopt modern chemical methods, and enrich the quality assessment Connotation.

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