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Technical process for inhibiting Aspergillus flavus from hazarding peanut production and preservation

A technology of Aspergillus flavus and peanuts, which is applied in the field of microecological Aspergillus flavus bacteriostatic agents, and can solve the problem of not eradicating aflatoxin from the source.

Inactive Publication Date: 2009-07-15
长沙水地沙生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, Aspergillus flavus preservatives are mainly used in the final storage stage, and the production of Aspergillus flavus and its toxins in food has not been radically cured from the source, so that it cannot effectively eradicate Aspergillus flavus from the whole ecology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Example 1: Screening of Bacillus subtilis

[0023] Soil samples were collected from various places, and different culture media were used for screening, and multiple strains were screened, and the inhibition experiments of Aspergillus flavus were carried out one by one, and the inhibitory strains of Aspergillus flavus were obtained, and the strains were signed and toxicological experiments were carried out.

Embodiment 2

[0024] Embodiment 2: The physiological life characteristic of Bacillus subtilis and its preservation

[0025] The screened bacterial strains were deposited in the General Microorganism Center of China Microbiological Culture Collection Management Committee on May 13, 2008, with the preservation number: CGMCCNo.2495.

[0026]Physiological characteristics of the strain:

[0027] Cell morphology: Non-motile, Gram-positive, rod-shaped pleomorphic bacilli (1.14×0.38 μm). Primary branching occurs during the growth cycle, but no mycelium is produced. There is no apparent rod-globular growth cycle. Endospores are not produced. Culture and Physiological Characteristics. Mesophilic, grows at 28°C and 37°C. It has good heat resistance, and it still survives after being heated at 60°C for 30 minutes. Strictly aerobe, catalase positive, oxidase negative. Although fermentation metabolism can also be carried out, it is mainly respiratory metabolism. Acids are metabolized from the fol...

Embodiment 3

[0028] Embodiment 3: the preparation of micro-ecological Aspergillus flavus bacteriostatic agent

[0029] (1) Cultivation of strains

[0030] Bacterial slant medium was prepared, inoculated, cultured in a 37°C incubator for 48 hours, and stored for later use.

[0031] (2) Prepare antibacterial agent, wherein according to different application aspects and different dosage forms (liquid preparation and solid powder)

[0032] Liquid preparation: Refer to the preparation of bacterial shaker flask culture medium, divide into triangular flasks (500mL bottle, 100mL liquid) before sterilization, routinely sterilize, and wash the slanted bacteria directly with water on the ultra-clean workbench after cooling Insert into a fermentation Erlenmeyer flask, shake the flask for cultivation, 37°C, 200r / min, and cultivate for 48h. Immediately transfer to fermenter for fermentation, refer to the preparation of bacterial fermenter medium, sterilize, inoculate and ferment after cooling, 37°C, 2...

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PUM

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Abstract

The invention aims at the shortcoming of the prior art in preventing aspergillus flavus from damaging crops, and provides a complete production technology for preventing aspergillus flavus in the processes of peanut growth, reproduction and storage. The production technology can effectively reduce the content of aflatoxin in peanuts, and reduce the risks of aflatoxin infection of peanuts in the sowing, storing and processing links. The production technology can reduce the content of aflatoxin in peanuts, improve food safety, promote import and export trade of peanuts, and prevent Aspergillus flavus from damaging the production and storage of peanuts.

Description

technical field [0001] The present invention relates to a kind of micro-ecological Aspergillus flavus bacteriostatic agent and its application for peanut production and storage. More specifically, the present invention provides a method for blocking multiple pathways of Aspergillus flavus contaminating peanuts, which greatly reduces the risk of aflatoxin in peanuts. content in peanuts. The invention belongs to the technical field of preventing and controlling peanut crops harmed by Aspergillus flavus. Background technique [0002] Aflatoxin, a metabolite produced by Aspergillus flavus during growth, is a strong carcinogen and has been listed by the World Health Organization as the strongest known carcinogen. Because peanuts are susceptible to Aspergillus flavus, in order to protect the food safety and physical and mental health of their people, countries around the world have formulated strict limits for aflatoxins, and the "threshold" for peanut exports has thus been raise...

Claims

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Application Information

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IPC IPC(8): C12N1/20A01N63/02A01P3/00A23B9/28C12R1/125
Inventor 林元山
Owner 长沙水地沙生物科技有限公司
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