Garlic endophyte for accelerating black garlic fermentation process and application thereof in black garlic fermentation

A technology of endophytic bacteria and black garlic, applied in the direction of microorganism-based methods, bacteria, applications, etc., can solve the problems of long fermentation time, difficult control of fermentation process, and unstable quality of black garlic, so as to achieve easier control and stability of quality, Reduce fermentation cost and reduce the effect of fermentation cycle

Active Publication Date: 2013-02-20
DAQING BRANCH OF HEILONGJIANG ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the problems of long fermentation time of black garlic, difficulty in controlling the fermentation process and u

Method used

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  • Garlic endophyte for accelerating black garlic fermentation process and application thereof in black garlic fermentation
  • Garlic endophyte for accelerating black garlic fermentation process and application thereof in black garlic fermentation
  • Garlic endophyte for accelerating black garlic fermentation process and application thereof in black garlic fermentation

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specific Embodiment approach 1

[0013] Embodiment 1: The garlic endophyte used in this embodiment to speed up the fermentation process of black garlic is Bacillus subtilis S8nyzx-1, which is preserved in the General Microbiology Center of China Committee for the Collection of Microbial Cultures, and the preservation number is CGMCC No. .6647.

[0014] In this embodiment, Bacillus subtilis (Bacillus subtilis) S8nyzx-1 is a strain of garlic endophyte isolated from the internal tissue of black garlic cloves on the fifth day during the black garlic fermentation process.

[0015] Bacillus subtilis (Bacillus subtilis) S8nyzx-1 is cultured in an anaerobic environment, the middle layer and the surface layer of the medium grow, the colony has irregular edges, slightly wrinkled surface, and a brown lawn. It is a Gram-positive bacterium, bacilli, and a large number of Spores, facultatively anaerobic. Microscopic examination photos of Bacillus subtilis (Bacillus subtilis) S8nyzx-1 in this embodiment are as follows fig...

specific Embodiment approach 2

[0033] Specific embodiment two: this embodiment is used to accelerate the purposes of the garlic endophyte of black garlic fermentation process in black garlic fermentation, and black garlic fermentation steps are as follows:

[0034] Bacillus subtilis (Bacillus subtilis) S8nyzx-1 was formulated so that the number of live bacteria was 10 9 ~10 10 cfu / L of high-activity starter, and then spray the high-activity starter on the surface of peeled raw garlic at an inoculation amount of 1% to 10%, and ferment at 28 to 93°C for 120 to 168 hours to obtain black garlic.

[0035] The Bacillus subtilis (Bacillus subtilis) S8nyzx-1 of the present invention can accelerate the black garlic fermentation process, and reduce the black garlic fermentation period to 120-168 hours.

[0036] The black garlic fermentation cycle of the method in this embodiment is only 120-168 hours, which is 360-552 hours shorter than the prior art, which accelerates the black garlic fermentation, shortens the pro...

specific Embodiment approach 3

[0041] Embodiment 3: The difference between this embodiment and Embodiment 2 is: Bacillus subtilis (Bacillus subtilis) S8nyzx-1 is cultivated with potato medium. Other steps and parameters are the same as those in Embodiment 2.

[0042]

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Abstract

The invention provides garlic endophyte for accelerating a black garlic fermentation process and an application thereof in the black garlic fermentation, relates to the garlic endophyte and the application thereof in the black garlic fermentation, and belongs to the field of black garlic fermentation from garlic endophyte. The garlic endophyte for accelerating the black garlic fermentation process is Bacillus subtilis S<8nyzx-1> which is preserved in the common microorganism center of China general microbiological culture collection center (CGMCC) with a preservation number of CGMCC No. 6647.

Description

technical field [0001] The invention relates to a garlic endophyte and its application in black garlic fermentation. Background technique [0002] Black garlic is a new type of garlic deep-processing product that has just emerged in the 21st century. The processing method of black garlic was first started in Aomori Prefecture, Japan. As of March 2, 2009, a total of six or seven domestic enterprises have introduced Japanese technology for the production and development of fermented garlic—black garlic. The total national output is only about 2,800 tons, and almost all black garlic products are sold back to Japan, South Korea and other countries. Therefore, black garlic, as an emerging multifunctional health food, has huge market potential in China. In 2005, it was tested by the Food Analysis and Development Center of the Japanese government that black garlic contains 18 kinds of amino acids needed by the human body, as well as sugar, protein, calcium, potassium, phosphorus...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L1/212A23L1/29C12R1/125A23L19/00A23L33/00
Inventor 刘宇峰石杰姬妍茹王月明刘玉张正海高媛董艳于宗玄杨庆丽
Owner DAQING BRANCH OF HEILONGJIANG ACAD OF SCI
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