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Method for reducing residues of organophosphorus pesticides in Chinese wolfberry fruits with kombucha

A technology of organophosphorus pesticides and kombucha, applied in botany equipment and methods, insecticides, animal repellents, etc., can solve the problems of reducing the quality of wolfberry products and the benefits of wolfberry industry, and achieve the effect of reducing chlorpyrifos residues

Active Publication Date: 2017-05-10
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, pesticide residues in wolfberry products become food safety hazards and directly reduce the quality of wolfberry products and the benefits of wolfberry industry

Method used

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  • Method for reducing residues of organophosphorus pesticides in Chinese wolfberry fruits with kombucha
  • Method for reducing residues of organophosphorus pesticides in Chinese wolfberry fruits with kombucha
  • Method for reducing residues of organophosphorus pesticides in Chinese wolfberry fruits with kombucha

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] 1) The starting density of Saccharomyces cerevisiae CICC 33068, Acetobacter sp CICC 20441 and Lactobacillus plantarum CICC 23165 is 10 6 ~10 7 cfu / mL, respectively inoculated into liquid medium (YPD medium: peptone 20.0g, yeast extract 10.0g, glucose 20.0g, water to 1000mL; the pH value of the medium was adjusted to 6.5. AC medium: yeast extract 10.0g, glucose 10.0g, calcium carbonate 20.0g, water to 1000mL; the pH value of the medium was adjusted to 6.4. MRS medium: peptone 10.0g, beef extract 10.0g, yeast extract 5.0g, dihydrogen citrate Ammonium 2.0g, glucose 20.0g, sodium acetate 5.0g, dipotassium hydrogen phosphate 2.0g, magnesium sulfate 0.5g, manganese sulfate 0.2g, Tween 801.0mL, water to 1000mL; the pH value of the medium was adjusted to 6.0 ), the inoculation amount was 1%, and the culture was shaken at 37°C for 24 hours to obtain a bacterial suspension with a density of 10 8 ~10 9 cfu / mL.

[0052] Saccharomyces cerevisiae CICC 33068, Acetobacter sp CICC 2...

Embodiment 2

[0062] 1) The starting density of Saccharomyces cerevisiae CICC 33068, Acetobacter sp CICC 20441 and Lactobacillus plantarum CICC 23165 is 10 6 ~10 7 cfu / mL, respectively inoculated into liquid medium (YPD medium: peptone 20.0g, yeast extract 10.0g, glucose 20.0g, water to 1000mL; the pH value of the medium was adjusted to 7.5. AC medium: yeast extract 10.0g, glucose 10.0g, calcium carbonate 20.0g, water to 1000mL; the pH value of the medium was adjusted to 7.2. MRS medium: peptone 10.0g, beef extract 10.0g, yeast extract 5.0g, dihydrogen citrate Ammonium 2.0g, glucose 20.0g, sodium acetate 5.0g, dipotassium hydrogen phosphate 2.0g, magnesium sulfate 0.5g, manganese sulfate 0.2g, Tween 801.0mL, water to 1000mL; the pH value of the medium was adjusted to 6.6 ), the inoculum amount was 5%, and the culture was shaken at 37°C for 24 hours to obtain a bacterial suspension with a density of 10 8 ~10 9 cfu / mL.

[0063] Saccharomyces cerevisiae CICC 33068, Acetobacter sp CICC 2044...

Embodiment 3

[0072] 1) The starting density of Saccharomyces cerevisiae CICC 33068, Acetobacter sp CICC 20441 and Lactobacillus plantarum CICC 23165 is 10 6 ~10 7cfu / mL, respectively inoculated into liquid medium (YPD medium: peptone 20.0g, yeast extract 10.0g, glucose 20.0g, water to 1000mL; the pH value of the medium was adjusted to 7.0. AC medium: yeast extract 10.0g, glucose 10.0g, calcium carbonate 20.0g, water to 1000mL; the pH value of the medium was adjusted to 6.8. MRS medium: peptone 10.0g, beef extract 10.0g, yeast extract 5.0g, dihydrogen citrate Ammonium 2.0g, glucose 20.0g, sodium acetate 5.0g, dipotassium hydrogen phosphate 2.0g, magnesium sulfate 0.5g, manganese sulfate 0.2g, Tween 801.0mL, water to 1000mL; the pH value of the medium was adjusted to 6.3 ), the inoculum amount was 2%, and the culture was shaken at 37°C for 24 hours to obtain a bacterial suspension with a density of 10 8 ~10 9 cfu / mL.

[0073] Saccharomyces cerevisiae CICC 33068, Acetobacter sp CICC 20441...

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Abstract

The invention discloses a method for reducing residues of organophosphorus pesticides in Chinese wolfberry fruits with kombucha. The method comprises the following steps of making CICC 33068 into a CICC 33068 fungus suspension, CICC 20441 into a CICC 20441 fungus suspension and CICC 23165 into a fungus suspension; mixing the CICC 33068 fungus suspension with the Acetobacter sp CICC 20441 fungus suspension and the Lactobacillus plantarum CICC 23165 fungus suspension to obtain a mixed fungus suspension, adding the mixed fungus suspension into tea liquor containing cane sugar, performing standing culture to obtain a velum namely kombucha, and completely fermenting the kombucha so as to obtain kombucha fermentation liquor; and after applying organophosphorus pesticides namely chlorpyrifos, sprinkling the kombucha fermentation liquor onto Chinese wolfberry fruit plants at a fruiting period and soil, so that the residues of the organophosphorus pesticides namely the chlorpyrifos in the Chinese wolfberry fruits are reduced. The kombucha can produce esterase which is harmless to human bodies but has the effect of degrading the organophosphorus pesticides namely the chlorpyrifos, so that the residues of the chlorpyrifos can be reduced.

Description

technical field [0001] The invention relates to the field of food safety, in particular to a method for reducing the residue of organophosphorus pesticide chlorpyrifos in wolfberry by kombucha fungus. Background technique [0002] Lycium barbarum is the main economic plant cultivated in Northwest my country, and it is a multi-purpose tree species suitable for economic forest, soil and water conservation forest, and ecological forest. Due to its unique geographical characteristics of high altitude, strong sunlight, and soil and climate conditions, the northwest region is especially suitable for the growth of wolfberry. The fresh fruit of wolfberry produced is exquisite and clear, red and glistening, shaped like ruby, with large red grains, few seeds, and thick flesh , High sugar content, uniform size, good quality, very popular in the market. Lycium barbarum, as a characteristic industry in Northwest China, is developing day by day. [0003] Due to the low ecological divers...

Claims

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Application Information

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IPC IPC(8): A01N25/32A01N57/16A01P7/04
CPCA01N25/32A01N57/16
Inventor 金迅丁丽娜邱亦亦阮晖胡慧雯
Owner ZHEJIANG UNIV
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