Preparation method of red koji vinegar containing rich gamma-aminobutyric acid

A technology of aminobutyric acid and red yeast rice vinegar, applied in the direction of microorganism-based methods, vinegar preparation, biochemical equipment and methods, etc., can solve the problems that cannot be considered as natural food additives, GABA cannot be used in food, etc.

Active Publication Date: 2015-07-15
福建屏湖红生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, GABA prepared by chemical synthesis cannot be used in food, nor can it be considered as a natural food additive

Method used

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  • Preparation method of red koji vinegar containing rich gamma-aminobutyric acid

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1. Carrier adsorption and proliferation of Lactobacillus plantarum

[0035] Scrape off the Lactobacillus plantarum cells cultured on the MRS solid slant medium, and use sterile water to make the number of bacterial cells 5×10 6 mL -1 plantarum suspension.

[0036] Take the suspension of Lactobacillus plantarum and inoculate it into a conical flask equipped with MRS liquid medium. The inoculum amount is 10% of the volume of MRS liquid medium. Lactobacillus plantarum seed solution.

[0037] Inject the Lactobacillus plantarum seed solution prepared in the previous step into tablet Membrane bioreactor 1, the injection volume is at the point where the liquid level exceeds the height of the carrier by 4cm. Open 1 / 4 of the intake valve, let in sterile air, and the air bubbles drive the Lactobacillus plantarum seed liquid backflow cycle, the bacterial cells of Lactobacillus plantarum are absorbed by the polypropylene hollow fiber carrier, and the remaining liquid enters th...

Embodiment 2

[0052] 1. Carrier adsorption and proliferation of Lactobacillus plantarum

[0053] Scrape off the Lactobacillus plantarum cells cultured on the MRS solid slant medium, and use sterile water to make the number of bacterial cells 2×10 6 mL -1 plantarum suspension.

[0054] Take the suspension of Lactobacillus plantarum and inoculate it into a conical flask equipped with MRS liquid medium. The inoculum amount is 10% of the volume of MRS liquid medium. Lactobacillus plantarum seed solution.

[0055] Inject the Lactobacillus plantarum seed solution prepared in the previous step into tablet Membrane bioreactor 1, the injection volume is at the point where the liquid level exceeds the height of the carrier by 4cm. Open 1 / 4 of the intake valve, let in sterile air, and the air bubbles drive the Lactobacillus plantarum seed liquid backflow cycle, the bacterial cells of Lactobacillus plantarum are absorbed by the polypropylene hollow fiber carrier, and the remaining liquid enters th...

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Abstract

The invention relates to a preparation method of red koji vinegar containing rich gamma-aminobutyric acid. The method comprises the following steps: preparing Lactobacillus plantarum cells cultured on an MRS (Man, Rogosa and Sharpe) solid slant culture medium into a Lactobacillus plantarum suspension, inoculating in a liquid culture medium, carrying out shaking table culture on the Lactobacillus plantarum seed solution, injecting into a plate membrane bioreactor 1, and carrying out enrichment culture; injecting an Acetobacter pasteurianus seed solution and red koji yellow wine into a plate membrane bioreactor 2, and carrying out enrichment culture; and finally, mixing the Lactobacillus plantarum fermented liquor and rice arrack, pumping into the plate membrane bioreactor 2, and fermenting to obtain the red koji vinegar containing rich gamma-aminobutyric acid. By adopting the polypropylene hollow fiber membrane reactor and carrying out proliferation and fermentation processes in the two membrane bioreactors, the method is simple, and has the advantages of controllable technique and energy saving. The gamma-aminobutyric acid content in the obtained red koji vinegar is enhanced by 120-230% as compared with the traditional method.

Description

technical field [0001] The invention relates to a brewing method of functional red yeast rice vinegar, in particular to a preparation method of red yeast rice vinegar rich in gamma-aminobutyric acid. Background technique [0002] γ-aminobutyric acid (GABA) is a natural active ingredient widely distributed in animals and plants. Seeds, rhizomes and tissue fluids of plants such as beans, ginseng, and Chinese herbal medicines all contain GABA. In animals, GABA is found almost exclusively in nervous tissue. It is a naturally occurring non-protein amino acid with extremely important physiological functions. It can promote the activation of the brain, strengthen the brain, fight epilepsy, promote sleep, beautify the skin, delay brain aging, and supplement the human body. Inhibitory neurotransmitter, has good blood pressure lowering effect. Promote the improvement and protection of kidney function. Inhibit fatty liver and obesity, activate liver function. Supplementing a small...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/00C12R1/25C12R1/02
CPCC12J1/00C12J1/04
Inventor 黄祖新黄镇
Owner 福建屏湖红生物科技有限公司
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