Nisin composite biological preservative and preparation method thereof

A technology of nisin and biological preservatives, which is applied in the field of compound biological preservatives and its preparation, and can solve the problems of narrow bacteriostatic range and poor stability of nisin

Inactive Publication Date: 2013-10-23
山东省蓝源生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is to provide a nisin composite biological preservative in order to overcome the defects of narrow nisin inhibition range and poor stability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] 1. Strain fermentation

[0042] Streptococcus lactis was inoculated in the liquid fermentation medium with an inoculum of 1% for liquid fermentation. The fermentation medium includes: based on the total weight of the fermentation medium, a compound nitrogen source (skim milk 0.8%, yeast powder 0.8%, soybean peptone 0.5%, beef extract 0.5%), a compound carbon source (glucose 0.5%, sucrose 1%) , soluble starch 0.5%), K 2 HPO 4 1.0%, MgSO 4 ·7H 2 O 0.01%, vitamin C 0.5%, the balance is water, adjust pH to 6.5, tank pressure 0.1MPa, culture at 30°C for 20h, stop fermentation.

[0043] 2. Fermentation broth pretreatment

[0044] (1) Adjust the pH of the fermentation broth to 2.5 with 10mol / L hydrochloric acid under stirring, and heat at 90°C for 30 minutes to completely release the nisin in the fermentation broth, and remove the medium particles and cells through plate and frame filtration. Collect the filtrate.

[0045] (2) The filtrate passes through a filter membra...

Embodiment 2

[0063] 1. Strain fermentation

[0064] Streptococcus lactis LY103 was inoculated in the liquid fermentation medium with an inoculum of 1% for liquid fermentation. The fermentation medium includes: based on the total weight of the fermentation medium, a compound nitrogen source (1% skimmed milk, 1% yeast powder, 0.5% soybean peptone, 0.5% beef extract), a compound carbon source (0.5% glucose, 1% sucrose , soluble starch 0.5%), K 2 HPO 4 1.0%, MgSO4 7H 2 O 0.01%, vitamin C 0.5%, the balance is water, adjust pH to 6.5, tank pressure 0.1MPa, culture at 30°C for 20h, stop fermentation.

[0065] 2. Fermentation broth pretreatment.

[0066] (1) Adjust the pH of the fermentation broth to 2.5 with 10mol / L hydrochloric acid under stirring, and heat at 90°C for 30 minutes to completely release the nisin in the fermentation broth, and remove the medium particles and cells through plate and frame filtration. Collect the filtrate.

[0067] (2) The filtrate passes through a filter memb...

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PUM

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Abstract

The invention discloses a Nisin composite biological preservative and a preparation method thereof. The preservative comprises the fermentation broth of lactic streptococci and components consisting of, on the basis of the weight of the fermentation broth of lactic streptococci, 0.2 to 0.6% of chitosan, 0.1 to 0.2% of antioxidant bamboo leaves, 1 to 5% of sodium hexametaphosphate, 0.5 to 1% of natamycin, 0.1 to 0.2% of garlicin, 0.05 to 0.1% of sodium ascorbate, 1 to 3% of maltodextrin and 0.5 to 2% of NaCl. The preservative provided by the invention does not contain any chemical preservative, overcomes the defects of a narrow antibacterial spectrum and low dependence on a pH value of pure Nisin, has the characteristics of high efficiency, a wide spectrum, good stability and high security, greatly improves the preservative effect and the application range of Nisin and produces high economic benefits and social benefits.

Description

[0001] technical field [0002] The invention belongs to the field of biotechnology, and relates to a composite biological preservative and a preparation method thereof. [0003] Background technique [0004] Nisin, also known as nisin, is a polypeptide substance produced by lactic acid streptococcus, which can effectively inhibit Bacillus stearothermophilus, Staphylococcus aureus, Listeria, Vegetative cells and spores of various Gram-positive bacteria, including Clostridium botulinum. After eating, it is quickly hydrolyzed into amino acids under the physiological pH conditions of the human body and the action of α-chymotrypsin. It is a natural food preservative with high efficiency, non-toxicity, safety and no side effects. In 1969, the Food and Agriculture Organization of the United Nations and the World Health Organization's Joint Expert Committee on Food Additives identified nisin as a safe biological food additive. On March 29, 1990, the Ministry of Health of China l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3571C12P21/02C12R1/465
Inventor 张彦杰梁勇彭玉存张洲李凤翠刁文锦孙玉科
Owner 山东省蓝源生物工程有限公司
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