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Application of bsacillus subtilis, microbial inoculum thereof and preparations thereof in fruit fresh keeping field

A technology of Bacillus subtilis and inoculum, applied in the field of fruit preservation, can solve problems such as rot loss, fruit consumption safety impact, economic loss, etc., and achieve the effect of significant control effect

Active Publication Date: 2012-06-06
GENLIDUO BIO TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The postharvest rot loss of fruit in our country is serious, which has caused huge economic losses. The infection of postharvest pathogenic microorganisms is the main cause of postharvest rot loss. In the field of fruit preservation, a large number of chemical fungicides are used to prevent fruit spoilage. The extensive use of chemical fungicides in fresh-keeping has had a great impact on the food safety of fruits. How to reduce the use of chemical fungicides in fruit preservation has become a food safety issue of great concern to the public

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A Bacillus subtilis is characterized in that it is named Bacillus substilisJ18, and is preserved in a preservation unit designated by the State Intellectual Property Office, the preservation name is China General Microorganism Culture Collection and Management Center, and the preservation number is CGMCC No: 3665.

[0031] Production method of J18 microbial fermentation broth

[0032] (1) Seed activation: The Bacillus substilis J18 strain was transferred from the preserved glycerol bacteria to LB liquid medium, and cultured at 30° C. and 150-250 r / min for 18 hours. Dilute the cultured bacterial suspension and spread it evenly into LB solid plate medium. After culturing in a 25°C incubator for 48 hours, pick a single colony with a toothpick and inoculate it again in a test tube of LB liquid medium. Min culture overnight, transfer 5 mL of the cultured bacterial suspension to a 500 mL conical flask containing 150 mL of LB liquid medium and place it on a shaker at 30 °C for...

Embodiment 2

[0050] Production method of J18 microbial fermentation liquid

[0051] (1) Seed activation: Bacillus subtilis J18 strain was transferred from preserved glycerol bacteria into LB liquid medium, and cultured at 30° C., 150-250 r / min for 18 hours. Take the cultured bacterial suspension and dilute it, evenly spread it on the LB solid plate medium, cultivate it in a 25°C incubator for 48 hours, pick a single colony with a toothpick and inoculate it in the LB liquid medium test tube again, at 30°C, 150~250r / m Min culture overnight, transfer 5 mL of cultured bacterial suspension to a 500 mL Erlenmeyer flask filled with 150 mL of LB liquid medium and place in a shaker at 30°C for shaking culture at a speed of 150-250 r / min.

[0052] The LB liquid medium: tryptone 10g, yeast extract 5g, sodium chloride 10g, water 1000mL.

[0053] (2) Seed culture: Inoculate the activated bacterial suspension into LB liquid medium, culture at 150-250 r / min, 30° C. on a shaker for 16 hours.

[0054] (3...

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PUM

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Abstract

The invention relates to bsacillus subtilis and microbial inoculum using the bsacillus subtilis as active ingredients, which are applied to the field of fruit freshness keeping. The bsacillus subtilis related by the invention is named as Bsacillus subtilis J18, which is preserved in China General Microbiological Culture Preservation and Management Center at present with the preservation number of CGMCC NO: 3665. Strains are prepared into fermentation agents after fermentation culture, and the fermentation agents are respectively mixed with calcium chloride and chitosan solution to be prepared into dry powder preparations and fruit glaze agents with obvious prevention and treatment effects on pear melasma after picking, black rot of pear, grape grey mould, watermelon wilt and the like. The bsacillus subtilis J18 belongs to a strain of antagonistic bacteria with wide-spectrum resistance on fruit and crop diseases.

Description

technical field [0001] The invention relates to a Bacillus subtilis with broad-spectrum anti-pathogenic fungi activity that has an inhibitory effect on the pathogens of postharvest fruits, a bacterial agent using the Bacillus subtilis as an active bacteria and a preparation method thereof, and a bacterial agent in Application in the field of fruit preservation. Background technique [0002] The post-harvest rot loss of fruits in my country is serious, causing huge economic losses. The infection of post-harvest pathogenic microorganisms is the main cause of post-harvest rot losses. In the field of fruit preservation, a large number of chemical fungicides are used to prevent fruit from spoilage. The large use of chemical fungicides in fresh-keeping has a great impact on the edible safety of fruits. How to reduce the use of chemical fungicides in fruit fresh-keeping has become a food safety issue that the public is very concerned about. [0003] Bacillus subtilis is a wide rang...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23B7/155A01N63/02A01P3/00A01N25/12A01N25/00C12R1/125
Inventor 宋水山关军锋宋聪张霞马宏邱健黄媛媛赵芊
Owner GENLIDUO BIO TECH CO LTD
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