Kefir grain ginseng fermentation liquid

A fermented liquid and ginseng technology, applied in the field of fermentation engineering, can solve the problems of bad taste of ginseng, achieve the effect of reducing bad flavor, improving taste, and strong intestinal absorption function

Inactive Publication Date: 2018-01-19
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem of poor taste of ginseng, and provide a Kefir grain ginseng fermented liquid and Kluyveromyces marx ginseng fermented liquid with good taste, high content of ginsenoside Rg3, and edible safety

Method used

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  • Kefir grain ginseng fermentation liquid
  • Kefir grain ginseng fermentation liquid
  • Kefir grain ginseng fermentation liquid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1 Kefir grain fermented ginseng pulp

[0021] Select intact fresh ginseng without pests and diseases, clean it, steam it for 20 minutes, beat it according to the mass ratio of ginseng to water (g / g) 1:2, 5000rpm / min several times for a total of 3 minutes, and sterilize at 110°C for 20 minutes. The inoculation amount of 5% (w / w) kefir grains was inoculated into ginseng pulp, and cultured at 28°C for 3 days; under the same culture conditions, an equal volume of sterile water was added to serve as a blank control group of unfermented ginseng. Freeze immediately after fermentation, and then dry using vacuum freezer. After drying, the samples are vacuum-packed and stored at -4°C for future use. Combining HPLC and TLC to analyze the conversion of ginsenoside Rg3 in ginseng pulp.

[0022] The analytical conditions of the HPLC method: C18 chromatographic column (4.6 mm×250 mm, 5 μm); column temperature 35°C; injection volume 10 μL; flow rate 1 mL min -1 ; Mobile phase...

Embodiment 2

[0027] Embodiment 2 produces β - Screening of glucosidase strains

[0028] After the kefir grains were fermented with ginseng pulp at 28°C for 48 hours, they were pressed for 10 -3 、10 -4 、10 -5 、10 -6 Four gradient dilutions were taken, and 50 μL of the bacterial solution was evenly spread on the modified aescin medium, and incubated at 25 °C for 48 h. If black hydrolysis spots appeared around the colonies, it was the product. β - Glucosidase strains. After Kefir grain fermented ginseng bacteria liquid was spread on the improved aescin medium and cultured for 36 h, the strain C21 producing black hydrolyzed spots was screened out ( figure 1 A), judging that it is a product β - a glucosidase strain. After the strain was inserted into the solid seed medium, it was observed that the colony was milky white, smooth, opaque, with a smooth surface, and the colony was easy to provoke ( figure 1 B). The results of observing the morphology under a microscope (×100) are as fol...

Embodiment 3

[0030] Example 3 Production β -Molecular identification of strains of glucosidase

[0031] Molecular identification method: sequence analysis of 26S rDNA D1 / D2 region. The DNA extraction of the strains to be tested was performed using the SK8257 kit; the primers used were NL1 (5'-GCATATCAATAAGCGGAGGAAAAG-3') and NL4 (5'-GGTCCGTGTTTCAAGACGG-3'), which were synthesized by Shanghai Sangong Co., Ltd. and sequenced. The DNA sequence information of the strains was compared and analyzed by Blast on NCBI. PCR reaction system (25 μL), including 0.5 μL of genomic DNA (20-50 ng / μL), 10×Buffer (containing Mg 2+) 2.5 μL, dNTP (2.5 mM each) 1 μL, enzyme 0.2 μL, F (10 μM) 0.5 μL, R (10 μM) 0.5 μL, add double distilled water to 25 μL; PCR reaction program is 94 ℃ pre-denaturation 4 min, 94°C for 45 s for 30 cycles; 55°C for 45 s for 30 cycles; 72°C for 1 min for 30 cycles; 72°C for 1 min; 4°C to stop the reaction. The PCR amplification products were detected by 1% agarose gel electrophore...

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Abstract

The invention discloses a Kefir grain ginseng fermentation liquid and a kluyveromyces marxianus ginseng fermentation liquid. According to the Kefir grain ginseng fermentation liquid, a kefir grain isinoculated in a ginseng pulp by weight percent for fermenting, a rare saponin Rg3 is increased by 134.7% after the fermentation, and a ginseng saponin Rd is increased by 104.5%, and besides, the flavor of a ginseng fruit and the barbecue flavor are added; according to the kluyveromyces marxianus ginseng fermentation liquid, kluyveromyces marxianus is inoculated in the ginseng pulp by weight percent for fermenting, the content of the ginseng saponin Rg3 is 3.31 mg / g after the fermentation, and meanwhile, a special fragrance is produced; and the Kefir grain is used to ferment the ginseng, the Kefir grain ginseng fermentation liquid is safe to eat, moreover, the taste of the ginseng is improved, the content of the rare saponin is increased, the medicinal value of the ginseng is higher, and the intestinal absorption functionality is strong.

Description

technical field [0001] The invention belongs to the technical field of fermentation engineering, and in particular relates to Kefir grain ginseng fermentation liquid and kluyveromyces marx ginseng fermentation liquid. Background technique [0002] Ginsenosides are ginseng ( Panax ginseng C. A. Mey. entum ), one of the main biologically active ingredients in ), belongs to tetracyclic triterpene saponins, and the chemical structure of saponins is a kind of glycoside compound formed by connecting aglycon skeleton and sugar group through Glc-, because different aglycon skeletons and different The glycosyl side chains of different ginsenosides form different ginsenosides, and ginsenosides have various effects such as anti-aging, anti-oxidation, anti-tumor and anti-inflammation. The content of ginsenosides in natural ginseng can be divided into main ginsenosides and rare ginsenosides. Rare ginsenosides (such as ginsenoside Rg3, ginsenoside Rh2, ginsenoside CK, etc.) have stronger...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/258
Inventor 朴春红赵梓瀛王玉华刘俊梅于寒松代伟长苏敏初琦
Owner JILIN AGRICULTURAL UNIV
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