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Sprouting vegetable cultivating bacteria agent and application thereof

A technology of sprouts and bacterial agents, which is applied in the field of agricultural microorganisms, can solve the problems of unguaranteed food safety, high rate of rotten seeds and low output ratio of sprouts, shorten the cultivation period and increase the yield And fineness, improve the effect of product quality

Inactive Publication Date: 2016-07-13
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are also problems that need to be solved in the production of sprouts: there is a lack of safe and reliable products that increase the production and efficiency of sprouts in the market, honest production enterprises that produce sprouts on a large scale, do not use fungicides in production, Prohibited agricultural inputs such as preservatives lead to a high rate of rotten seeds and buds in the production of sprouts, low output ratio, and poor color;
Abuse of contraband that is harmful to the human body, food safety cannot be guaranteed at all

Method used

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  • Sprouting vegetable cultivating bacteria agent and application thereof
  • Sprouting vegetable cultivating bacteria agent and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The preparation of embodiment 1 sprouts cultivating bacterial agent

[0017] (1) Preparation of fermentation medium: medium composition is (by mass percentage): KH 2 PO 4 0.05%, K 2 HPO 4 ·3H 2 O0.05%, MgSO 4 ·7H 2 O 0.05%, NaCl 0.1%, urea 1% ~ 4%, sodium acetate 0.2% ~ 0.5%, yeast extract 0.01% ~ 0.06%, and continue to boil for 15 minutes, after cooling, use NaHCO 3 Adjust the pH to 6.8-7.2, and divide the culture medium into sealable transparent fermentation containers;

[0018] (2) Preparation of sprouts culture bacterial agent: the bacterial agent is composed of Rhodopseudomonas, Stenotrophomonas, and Paracoccus martensi, and 3 kinds of microorganisms are inoculated according to the inoculation amount of 5%~10% respectively, Inoculate in a transparent container, place it in the outdoor sunlight, seal and ferment at 30°C-35°C for 5-7 days, use incandescent lamps to supplement light cultivation on cloudy days and nights, maintain the light intensity at 1500-200...

Embodiment 2

[0022] (1) Preparation of fermentation medium: medium composition is (by mass percentage) KH 2 PO 4 0.05%, K 2 HPO 4 ·3H 2 O0.05%, MgSO 4 ·7H 2 O 0.05%, NaCl 0.1%, urea 1% ~ 4%, sodium acetate 0.2% ~ 0.5%, yeast extract 0.01% ~ 0.06%, and continue to boil for 15 minutes, after cooling, use NaHCO 3 Adjust the pH to 6.8-7.2, and divide the culture medium into sealable transparent fermentation containers;

[0023] (2) Preparation of bacterium agent for sprouting vegetables: the bacterium agent is composed of Rhodopseudomonas, Stenotrophomonas, Paracoccus martensii, Rhizobium, and Achromobacter. 4% of the inoculum is inoculated in a transparent airtight container, placed in the outdoor sunlight, sealed and fermented at 30°C to 35°C for 5 to 7 days, and cultivated with incandescent lamps on cloudy days and nights, and the light intensity is maintained at 1500 to 2000lx , Shake the container regularly 2-3 times a day during the cultivation process to help the precipitated bac...

Embodiment 3

[0027] (1) Preparation of fermentation medium: medium composition (by mass percentage) KH 2 PO 4 0.05%, K 2 HPO 4 ·3H 2 O0.05%, MgSO 4 ·7H 2 O 0.05%, NaCl 0.1%, urea 1% ~ 4%, sodium acetate 0.2% ~ 0.5%, yeast extract 0.01% ~ 0.06%, and continue to boil for 15 minutes, after cooling, use NaHCO 3 Adjust the pH to 6.8-7.2, and divide the culture medium into sealable transparent fermentation containers;

[0028] (2) Preparation of bacterium agent for sprouting vegetables: the bacterium agent is composed of Rhodopseudomonas, Stenotrophomonas, Paracoccus martensi, Rhizobium, and Achromobacter. % of the inoculum was inoculated in a transparent airtight container, placed in the outdoor sunlight, sealed and fermented at 30°C to 35°C for 5 to 7 days, and cultivated with incandescent lamp supplementary light on cloudy days and nights, and the light intensity was maintained between 1500 and 2000 lx. Shake the container regularly 2-3 times a day during the incubation. The pH of the...

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Abstract

The invention discloses a sprouting vegetable cultivating bacteria agent and application thereof, and belongs to the field of agriculture microbes. The bacterial agent consists of five microorganisms, namely, rhodop seudanonas palustris, stenotrophomonas, paracoccus marcusii, nodule bacteria and achromobacter; a fermentation culture medium for preparing the bacteria agent consists of the following components in percentage by mass: 0.05 percent of KH2PO4, 0.05 percent of K2HPO4.3H2O, 0.05 percent of MgSO4.7H2O, 0.1 percent of NaCl, 1 to 4 percent of urea, 0.2 to 0.5 percent of sodium acetate and 0.01 to 0.06 percent of yeast extract. The components of the culture medium are low in cost and simple, and are rich in nutrients. The bacteria agent which is fermented and maturated is diluted by 200 to 300 times and is used for cultivating a sprouting vegetable, and the yield and the commodity of the sprouting vegetable can be remarkably improved. The bacteria agent disclosed by the invention is safe, pollution-free, simple in production process and remarkable in effect, and is applied to large-scale production in agricultural application.

Description

technical field [0001] The invention relates to an agent for cultivating sprouts and its application, belonging to the field of agricultural microorganisms. Background technique [0002] Sprouts are a kind of living vegetables that use the nutrients in various seeds or other vegetative organs to develop into young sprouts, stems, etc. under suitable environmental conditions for consumption, such as soybeans, mung beans, peas, broad beans, alfalfa, Chinese toon, etc. , buckwheat, radish sprouts, etc. With the improvement of people's living standards and changes in eating habits, sprouts, as a nutritious, high-quality, non-polluting green food, are becoming more and more popular because of their unique flavor and health benefits of "medicine and food from the same source". People's favorite. [0003] There are also problems that need to be solved in the production of sprouts: there is a lack of safe and reliable products that increase the production and efficiency of sprouts...

Claims

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Application Information

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IPC IPC(8): C12N1/20A01N63/02A01P21/00C12R1/38C12R1/01C12R1/41C12R1/025
CPCA01N63/10C12N1/20
Inventor 刘立明刘佳华东明罗秋玲陈修来宋伟
Owner JIANGNAN UNIV
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