Kombucha metabolite used for treating toothache and preparation method thereof

A metabolite, technology of kombucha, applied in the field of biomedicine, can solve the problems of not finding kombucha to treat toothache, limiting the cultivation of kombucha, etc.

Pending Publication Date: 2017-10-03
WUHU INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the cultivation conditions and strain requirements of kombucha are very strict, which also limits the further development of large-scale cultivatio...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0030] Mix sterile water (40°C), white wine (alcohol content 30% by volume) and honey in a weight ratio of 100:10:10 to prepare a mixed solution, and place the mixed solution in open and dark conditions at 15°C Ferment for 15 days. After the fermentation, a layer of film floating on the surface of the mixed solution is separated, which is the mother strain; then the mother strain, black tea water, and the sugar water are mixed according to the weight ratio of 1:40:30 , Cultivate at 15° C. under open and dark conditions for 3 days to obtain the mother bacteria liquid; denoted as W1.

preparation example 2

[0032] Mix sterile water (60°C), rice wine (alcohol content 50% by volume) and honey in a weight ratio of 100:20:20 to prepare a mixed solution, and place the mixed solution in open and dark conditions at 30°C Ferment for 10 days. After the fermentation, a layer of film floating on the surface of the mixed liquid is separated, which is the mother strain; then the mother strain, black tea water, and the sugar water are mixed according to the weight ratio of 1:50:40. , Cultivate at 30° C. under open and dark conditions for 5 days to obtain the mother bacteria liquid; denoted as W2.

preparation example 3

[0034] According to the method of Preparation Example 1, the mother bacteria liquid was obtained; denoted as W3, the difference was that the wine used was white wine with an alcohol content of 50% by volume.

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PUM

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Abstract

The invention discloses a kombucha metabolite used for treating toothache and a preparation method thereof. The preparation method comprises the following steps: 1) boiling water, then adding sugar, dissolving sugar to prepare syrup and then cooling the syrup to 20 to 35 DEG C to prepare a culture solution; 2) carrying out inoculated culture, i.e., subjecting an incubator to disinfection and rinsing, then adding a mixture of mother bacterium liquid and the culture solution in a volume ratio of 1: 20-50 into the incubator, sealing the incubator with gauze, and putting the incubator in a ventilation weak-light environment with illumination intensity of 1000 to 8000 Lx for fermentation culture at 30 to 35 DEG C for 7 to 14 d; and 3) subjecting the culture solution having undergone culture to solid-liquid separation and collecting liquid at a lower layer so as to obtain the kombucha metabolite. The preparation method provided by the invention is suitable for promotion and application and applicable to large-scale culture of the kombucha metabolite; and the prepared kombucha metabolite has good treatment effect on toothache.

Description

technical field [0001] The invention relates to the field of biomedicine, in particular to a kombucha metabolite for treating toothache and a preparation method thereof. Background technique [0002] Although kombucha has a long history in my country, its scientific research started relatively late. Mr. Fang Xinfang, a famous microbiologist in my country, published the article "What is Haibao" in the fifth issue of Volume 12 of "Yellow Sea" magazine in 1951. This is the first scientific paper on kombucha in my country. It is believed that the microbial types of kombucha are mainly acetic acid bacteria and yeast, and at the same time, it is pointed out that there are more than one kind of acetic acid bacteria in kombucha, but Acetobacter membranaceus is the main one. From the late 1970s to the early 1980s, kombucha drinks were very popular in my country, and a large number of articles introducing the effects and production methods of kombucha emerged. From the early to the ...

Claims

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Application Information

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IPC IPC(8): C12P39/00A61K36/82A61P1/02A61K35/644
CPCA61K9/0063A61K35/644A61K36/82A61K2236/19C12P39/00A61K2300/00
Inventor 许月明朱建国汤强苏超熊伟杰李囡囡房阿荣
Owner WUHU INST OF TECH
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