Preparation method of medical and edible fungus mycelium polysaccharide-polypeptide immune enhancer

[0053] 1. Preparation method of edible and medicinal fungal mycelia polysaccharide polypeptide:

[0054] (1) Preparation of mycelial fermentation product: culture pine milk mushroom, enoki mushroom, shiitake mushroom, Hericium erinaceus, matsutake and other edible and medicinal fungal mycelium by liquid submerged fermentation method, and prepare edible and medicinal fungal mycelium fermentation product, including mycelium and fermentation liquid. The fermentation conditions are shown in Table 1.1:

[0055] Table 1.1 Preparation of edible and medicinal fungal mycelia liquid fermentation product

[0056]

[0057] (2) Treatment of mycelia fermentation: take the liquid mycelia fermentation product (mycelia and fermentation broth) and process through grinding and high-pressure homogenization to break the mycelium and release the polysaccharide polypeptide; add 0.05-0.2% (w / v ) compound enzyme (cellulase: pectinase = 1.5:2-3) for the first enzymatic hydrolysis (PH5, 50°C, 2-3h),