A kind of dietary supplement with antibacterial effect and its preparation method and application
A technology for dietary supplements and bacteriostatic effect, applied in the field of dietary supplements and their preparation, can solve the problems of unclear bacteriostatic effect, lack of natural sources, complicated preparation process, etc., and achieves high food safety, simple process and application. promising effect
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0025] The preparation of embodiment 1 dietary supplement and the detection of antibacterial effect
[0026] 1. Materials and methods
[0027] Preparation of seeds (fermentation strains): Paenibacillus sp. (the preservation number of Paenibacillus sp. is CGMCC No.8333, and the strain is named DSM28815. For the source of the strain, please refer to the publication number CN103740618A The lyophilized powder of the Chinese patent) was dissolved with a small amount of sterile distilled water, and a loop was used to draw a line on the TYC solid medium (purchased from OXOID Co., UK) with an inoculation loop, taken out after 48 hours of aerobic culture at 30°C, and picked with an inoculation loop. Take a single colony and put it into 10mL TYC liquid medium (purchased from OXOID Co., UK), use a vortex shaker to evenly disperse the colony in the liquid medium, culture it at 30°C and 180rpm for 24h, and take it out with 2% (volume percentage) The inoculum was inoculated in TYC liquid m...
Embodiment 2
[0040] The preparation of embodiment 2 dietary supplements and the detection of antibacterial effect
[0041] 1. Materials and methods:
[0042] Preparation of tomato juice medium: ripe tomatoes were washed, peeled, squeezed by a juicer, filtered through 100-mesh gauze to extract the juice, boiled for 10 minutes, centrifuged at 4000g for 10 minutes to get the supernatant, adjusted to pH 8.0, sterilized at 135°C for 10 minutes, cooled to room temperature , to obtain sterile tomato juice medium.
[0043] Other materials and methods are the same as in Example 1.
[0044] 2. Preparation of dietary supplements
[0045] Paenibacillus sp. was inoculated in a tomato juice medium with pH 8.0 at an inoculum of 1% (volume percentage), cultured with shaking at 37°C and 100 rpm for 72 hours to obtain a fermented liquid, and the fermented liquid was centrifuged at 10,000 g for 8 min to obtain The supernatant was freeze-dried to obtain dietary supplement B.
[0046] 3. Determination of a...
Embodiment 3
[0051] Preparation of embodiment 3 dietary supplement and detection of antibacterial effect
[0052] 1. Materials and methods are the same as in Example 1.
[0053] Preparation of tomato juice medium: ripe tomatoes were washed, peeled, squeezed by a juicer, filtered through 100-mesh gauze to extract the juice, boiled for 5 minutes, centrifuged at 8000g for 10 minutes to get the supernatant, adjusted to pH 7.0, sterilized at 121°C for 20 minutes, cooled to room temperature , to obtain sterile tomato juice medium.
[0054] Other materials and methods are the same as in Example 1.
[0055] 2. Preparation of dietary supplements
[0056] Paenibacillus sp. was inoculated into a tomato juice medium with pH 7.0 at an inoculum size of 2% (volume percentage), cultured at 30°C and 180rpm with shaking for 48 hours to obtain a fermented liquid, and the fermented liquid was centrifuged at 12,000 g for 5 min to obtain The supernatant was freeze-dried to obtain dietary supplement C.
[00...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More