Preparation method of antioxidant
A technology for antioxidants and manufacturing methods, applied in the directions of microorganism-based methods, biochemical equipment and methods, anti-toxic agents, etc., can solve the problems of no discovery, low SOD activity, high SOD activity, etc., achieving easy operation and excellent safety. Effect
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[0045] Example 1-Example 3
[0046] As microorganisms that produce antioxidants (active oxygen scavengers) from okara, plant lactic acid bacteria shown in Table 1 below were used.
[0047] Table 1
[0048]
[0049] * The above-mentioned microorganisms were all obtained from Jiangnan University and deposited in CICIM, the Industrial Microbiological Resources and Information Center of Chinese Universities.
[0050] The above-mentioned strain obtained by culturing in YPD (Yeast Extract Peptone Dextrose Medium) medium at 30°C was inoculated into a Erlenmeyer flask (300 ml in capacity) containing 100 ml of the antioxidant production medium, and cultured at 30°C for 72 hours. The medium contains 10w / v% okara and 1w / v% glucose. Among them, the bean dregs are prepared by immersing soybeans in water for 12 hours to allow the soybeans to fully absorb water, then grinding and crushing the absorbed soybeans, filtering and removing liquid components, and then draining the remaining residue.
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