Sophorolipid fruit preservative and use thereof in fruit preservation

A technology of preservatives and fruits, applied in the fields of application, preservation of fruits and vegetables, fungi, etc., can solve the problems of research and development that have not been reported, and achieve the effect of simple dosage form, easy preparation, and convenient source of raw materials

Inactive Publication Date: 2012-05-02
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, through literature and patent retrieval, the research and development of sophorolipid biosurfactants in the prevention and treatment of fruit rot have not been reported.

Method used

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  • Sophorolipid fruit preservative and use thereof in fruit preservation
  • Sophorolipid fruit preservative and use thereof in fruit preservation
  • Sophorolipid fruit preservative and use thereof in fruit preservation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1: Preparation of sophorolipid fruit preservative

[0040] (1) Take Wickerhamiella domercqiae (Wickerhamiella domercqiae) Y 2A Transfer to the slant medium, culture at 30°C for 30 hours, and get activated Pseudowackia y 2A ;

[0041] (2) the activated Pseudomonas spp. Y produced by step (1) 2A One loop was inoculated into 50mL seed medium in a 300mL Erlenmeyer flask, and cultured at 30°C with shaking at 160r / min for 24h to obtain Saccharomyces pseudowicki Y 2A seed liquid;

[0042] (3) According to the inoculum amount of 5% by volume, inoculate the seed liquid into the fermentation medium, shake and culture at 30°C and 160r / min on a shaker for 168 hours to obtain a fermentation liquid.

[0043] (4) Place the fermented liquid prepared in step (3) in a separatory funnel, let it stand for 12 hours, collect the light yellow-brown precipitate that settles to the bottom of the separatory funnel, and dry it in a drying oven at 80°C for 24 to 48 hours , namely s...

Embodiment 2

[0047] Example 2: Isolation and identification of fruit spoilage fungi

[0048] (1) Isolation of fruit spoilage fungi

[0049] Collect rotten fruits, including winter jujubes, citrus, apples, pears, apricots, red fruits and yellow fruits, and use a sterile knife or inoculation needle to inoculate a small amount of surface moldy pieces, surface moldy rotten pieces and inner layer moldy rotten pieces into 50mL potatoes In glucose culture medium, shake culture at 30°C for 3 to 4 days, inoculate the culture solution on potato dextrose agar plate by streaking, and culture at 30°C for 2 to 4 days, pick out single colonies of different shapes with inoculation needles, and inoculate them respectively On the slant medium of potato dextrose agar, cultivate at 30°C for 2-3 days to obtain the purified strain.

[0050] (2) Vaccination infection

[0051] Potato pieces were inoculated and infected with the isolated and purified fungus. Potato cubes were soaked in 5% formaldehyde solution ...

Embodiment 3

[0055] Embodiment 3: the application of sophorolipid fruit preservatives as preservatives for inhibiting fruit spoilage fungi

[0056] (1) Preparation of spore suspensions of putrefactive fungi: Inoculate a ring of putrefactive fungi into Sabouraud liquid medium and incubate at 28-30° C. for 24 hours to prepare spore suspensions of various putrefactive fungi.

[0057] (2) Sophorolipid fruit preservative solution preparation: take the prepared sophorolipid fruit preservative and prepare emulsions with concentrations of 0.5, 1.0, 2.0, 3.0, 4.0, 5.0 and 10.0 mg / mL with distilled water .

[0058] (3) Mix 100 μl of sophorolipid fruit preservative solution and 15 mL of PDA solid medium and pour it onto a plate, then spread 50 μl of spore suspension on the plate, culture at 30° C. for 24 to 120 hours, and count the colonies.

[0059] The composition of the Sabouraud broth is as follows: peptone 10g / L, glucose 40g / L, chloramphenicol 0.1g / L, and distilled water was added to 1L.

[00...

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Abstract

The invention belongs to the technical field of food preservation and relates to a sophorolipid fruit preservative and use thereof in fruit preservation, in particular to a sophorolipid fruit preservative and a method for prolonging the preservation life of fruits by treating the fruits with the preservative. A wickerhamiella domercqiae Y2A strain was preserved in the Common Microorganism Center of China Microbiological Culture Collection Center with a preservation number of CGMCC3798. By microbiological fermentation technology, a sophorolipid biological surfactant is obtained; and then 3mg / mL solution of the sophorolipid is prepared by using distilled water and is uniformly sprayed onto fruits to prevent fruit corrosion, keep the freshness of the fruit and prolong the preservation life of the fruits at room temperature.

Description

technical field [0001] The invention relates to a sophorolipid fruit preservative and its application in fruit preservation, in particular to a sophorolipid fruit preservative and a method for using the preservative to treat fruits to prolong the shelf life of the fruit. The invention belongs to the technical field of food preservation. Background technique [0002] my country is a big agricultural country and also a big fruit producing country. According to the statistics of the National Bureau of Statistics, the total output of vegetables and fruits in my country in 2004 was 549 million tons and 152 million tons respectively, and it showed an increasing trend year by year. The increase in fruit production meets people's demand for fruit products, but due to the seasonal and regional characteristics of fruit production, higher requirements are put forward for anti-corrosion and fresh-keeping technology. According to FAO statistics, the developed countries in the world hav...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/16C12P19/00A23B7/154C12R1/645
Inventor 陈静袁兵兵
Owner QILU UNIV OF TECH
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