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Fermentation method for improving qualities of Asparagus schoberioides Kunth

A fermentation method and technology of Astragalus, applied in the application, animal feed, animal feed and other directions, can solve the problems of reducing nutritional value, reducing digestion and absorption, etc.

Inactive Publication Date: 2016-12-07
SHANTOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, too much agar polysaccharide and crude fiber in asparagus will reduce its digestion and absorption in the gastrointestinal tract of animals and reduce its nutritional value

Method used

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  • Fermentation method for improving qualities of Asparagus schoberioides Kunth
  • Fermentation method for improving qualities of Asparagus schoberioides Kunth
  • Fermentation method for improving qualities of Asparagus schoberioides Kunth

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Embodiment Construction

[0086] The present invention will be further described below in combination with specific embodiments.

[0087] This implementation takes optimal parameters as fermentation conditions, and the specific fermentation method includes the following steps:

[0088] S1 Wash the asparagus and dry it in the sun, put it in a drying box and dry it until the moisture content is 10-15%, and then use a pulverizer to achieve a particle size of 40 mesh;

[0089] S2 to make a fermentation medium, add distilled water according to asparagus 3% (w / v), adjust the salinity with NaCl, the amount of NaCl is 2% (w / v), mix well, and adjust the pH value to 7.6;

[0090] S3 Inoculate Flavobacteria on 2216E solid medium plate for activation, then transfer to 100ml shake flask medium, pH 7.6, 25°C, activate and cultivate for 40 hours at 150r / min in a constant temperature shaker incubator to obtain bacteria liquid;

[0091] S4 autoclave, 121 ° C for 20 minutes, inoculated with 10% (v / v) of fermentation b...

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Abstract

The invention relates to the technical field of biological fermentation, and especially relates to a fermentation method for improving qualities of Asparagus schoberioides Kunth. The fermentation method for improving the qualities of the Asparagus schoberioides Kunth comprises the following steps: S1, thoroughly washing the Asparagus schoberioides Kunth, drying the washed Asparagus schoberioides Kunth, and crushing the dried asparagus schoberioides to obtain small granules; S2, preparing a fermentation culture medium, adding distilled water into the asparagus schoberioides granules, adjusting the salinity by using NaCl, wherein the dosage of the NaCl is 1-4% (w / v), and then, carrying out uniform mixing and adjusting the pH value to 7.2-7.6; S3, carrying out high-pressure sterilization, carrying out cooling, and then, carrying out inoculating with a fermentation bacterial broth, wherein the dosage of the fermentation bacterial broth is 1-15% (v / v); and S4, carrying out fermentation, wherein the fermentation temperature is 25 DEG C, the rotation speed of a fermentation tank is 150r / min, and the fermentation time is 12-48 hours. Compared with prior art, the fermentation method has the following advantages: the fermentation is carried out by adopting flavobacterium, so that the oligosaccharide content in the Asparagus schoberioides Kunth can be effectively and rapidly increased so as to improve the nutritive values of the Asparagus schoberioides Kunth as an economic fish feed; moreover, the flavobacterium requires no agar but only NaCl, so that the material sources are very simple. The fermentation method is relatively low in fermentation temperature, fast in speed, simple in steps, relatively strong in operability, and liable to realize amplified factory production.

Description

technical field [0001] The invention relates to the technical field of biological fermentation, in particular to a fermentation method for improving the quality of asparagus. Background technique [0002] Asparagus is a relatively common large seaweed. It has been widely studied because of its important economic value and ecological function, and it has been artificially cultivated in coastal areas of my country. It has become another emerging seaweed industry after kelp, seaweed and wakame. group. The main components of asparagus are agar polysaccharide and crude fiber, accounting for about 59.4% of algae. The protein content of asparagus is 14.5-22.8%, the amino acid composition is balanced, and the fat content is low, 0.4-0.8%. At the same time, asparagus is rich in vitamins and mineral elements, especially Mg, Fe, Ca, K, Na, Zn and other elements. Therefore, asparagus is a high-fiber, high-protein, low-fat seaweed feed material rich in vitamins and minerals. By making ...

Claims

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Application Information

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IPC IPC(8): A23K10/12A23K10/18A23K10/30
Inventor 温小波朱大世刘燕
Owner SHANTOU UNIV
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