Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of fermented pineapple juice

A production method and technology of pineapple juice, which is applied in the field of production of fermented pineapple juice, can solve the problems of low yield of target product, unrelated breeding medium and fermentation medium, etc.

Inactive Publication Date: 2015-03-04
HANGZHOU YUANPEITE BIOTECH
View PDF0 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0026] However, there are certain defects in the strategy of genome rearrangement at present, mainly because there is no connection between the breeding medium and the fermentation medium, so that the yield of the target product of the selected strains during fermentation is much lower than expected

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of fermented pineapple juice
  • Preparation method of fermented pineapple juice
  • Preparation method of fermented pineapple juice

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0103] (h) The preparation of the pineapple juice comprises: adding 200 g of pineapple pulp to 1000 mL of water, and grinding to form a slurry.

[0104] In the embodiment of the present invention, Bacillus natto 10261 and Bacillus natto 10263 adopt the prior art, and Bacillus natto 10261 comes from China Industrial Microorganism Culture Collection Center (CICC), address: 24 Jiuxianqiao Middle Road, Chaoyang District, Beijing No. 6 building; the storage date is 2002, and the strain maintenance number is 10261; Bacillus natto 10263 is from the China Industrial Microbiology Culture Collection Center (CICC), address: Courtyard 6, No. 24, Jiuxianqiao Middle Road, Chaoyang District, Beijing Building No. 1; the storage date was 2002, and the strain maintenance number was 10263; Lactobacillus casei Shirota was from Yakult (Shanghai) Co., Ltd.; the mouse anti-PQQ IgG monoclonal antibody PQQ-mAb was a commercially available product, purchased from Jiaxing Yuanke Biotechnology Co., Ltd.,...

Embodiment 1

[0106] The present invention prepares pineapple juice rich in NK and PQQ through the breeding of Bacillus natto and Lactobacillus casei and their co-fermentation, comprising the following steps:

[0107] (1) Breeding of Bacillus natto BN-NKPQQ-RWX-505 with high yield of NK and PQQ

[0108] Using the substrate-induced adaptive strategy, the high-yield NK and PQQ Bacillus natto BN-NKPQQ-RWX-505 was obtained through genome rearrangement and high-throughput screening technology. The obtained Bacillus natto 10261 and 10263 producing NK and PQQ were subjected to nitrosoguanidine mutagenesis respectively; then the offspring were mixed for mutagenesis, and cell fusion was carried out (fusogenic agent was polyethylene glycol 4000), subcultured, Realized genome shuffling, optimized and integrated the dominant mutations of all mutagenized progenies of Bacillus natto 10261 and 10623, and bred a high-yield NK and PQQ Natto with high yield, vigorous growth, stable genetics, and suitable as ...

Embodiment 2

[0120] The present invention prepares pineapple juice rich in NK and PQQ through the breeding of Bacillus natto and Lactobacillus casei and their co-fermentation, comprising the following steps:

[0121] (1) Breeding of Bacillus natto BN-NKPQQ-RWX-505 with high yield of NK and PQQ

[0122] Using the substrate-induced adaptive strategy, the high-yield NK and PQQ Bacillus natto BN-NKPQQ-RWX-505 was obtained through genome rearrangement and high-throughput screening technology. The obtained Bacillus natto 10261 and 10263 producing NK and PQQ were respectively subjected to nitrosoguanidine mutagenesis; then the offspring were mixed for mutagenesis, and cytoplasmic fusion was carried out (fusogenic agent was polyethylene glycol 4000), subcultured, Realized genome shuffling, optimized and integrated the dominant mutations of all mutagenized progenies of Bacillus natto 10261 and 10623, and bred a high-yield NK and PQQ Natto with high yield, vigorous growth, stable genetics, and suita...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of fermented pineapple juice. The preparation method comprises the following steps: respectively mutating bacillus natto 10261 and 10263 used for producing nattokinase and pyrroloquinoline quinone by using nitrosoguanidine, mixing mutated products of the bacillus natto 10261 and 10263, performing cell fusion subculture, and performing high-throughput screening by further adopting a substrate induction adaptive strategy based on a genome rearrangement technology to obtain the bacillus natto which realizes high yield of the nattokinase and the pyrroloquinoline quinone; mutating lactobacillus casei by using the nitrosoguanidine, and screening methionine auxotroph lactobacillus casei; co-fermenting the screened bacillus natto and lactobacillus casei with pineapple juice to obtain the pineapple juice rich in the nattokinase and the pyrroloquinoline quinone. In the prepared pineapple juice rich in the nattokinase and the pyrroloquinoline quinone, the content of the pyrroloquinoline quinone is as high as 55ng / mL to 93ng / mL, and the activity of the nattokinase is as high as 420U / mL to 765U / mL.

Description

technical field [0001] The invention relates to the field of microbial engineering and fermentation, in particular to a method for preparing fermented pineapple juice. Background technique [0002] Natto is fermented from soybeans by Bacillus natto, and has multiple physiological functions: [0003] ①The effect of natto on the cardiovascular system: Nattokinase (Nattokinase, NK), a symbolic physiologically active substance in natto, is a protein capable of dissolving thrombus. It consists of 275 amino acid residues and has a molecular weight of about 27KD. It is non-toxic, It has no side effects and is a serine protease whose thrombolytic effect even exceeds that of the thrombolytic agent urokinase. In addition to its direct thrombolytic effect, nattokinase also has the ability to promote the production of plasminogen activator in venous endothelial cells, thereby indirectly expressing its thrombolytic activity. Linoleic acid in natto accounts for 50% of the total lipids. ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L2/04C12N15/03C12N15/01
CPCA23L2/04A23L2/84C12N15/01C12N15/03
Inventor 阮子琦张哲滔莫凡邓惟吴渊
Owner HANGZHOU YUANPEITE BIOTECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com