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Aspergillus niger and applications of Aspergillus niger in fermentation of Moringa leaves

A technology of Aspergillus niger and Moringa leaves, which is applied in the field of microorganisms, can solve the problems of Aspergillus niger application that has not been reported, and achieve the effects of improving flavor, nutritional value and feeding quality

Active Publication Date: 2018-02-16
NANJING FORESTRY UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

CN104982521A discloses the application of Lactobacillus plantarum subspecies and Lactobacillus casei L in Moringa leaf fermentation, but there is no report about the application of Aspergillus niger in Moringa leaf fermentation

Method used

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  • Aspergillus niger and applications of Aspergillus niger in fermentation of Moringa leaves
  • Aspergillus niger and applications of Aspergillus niger in fermentation of Moringa leaves
  • Aspergillus niger and applications of Aspergillus niger in fermentation of Moringa leaves

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Obtaining the original strain

[0026] Take 10g of Moringa oleifera leaves, add 100mL of sterile water, stir at room temperature for 20min in a sterile room, let stand for 10min, take the supernatant and dilute with sterile water. Spread the diluted solution on the tiger red agar plate medium, and incubate at 28°C±0.5°C for 5-10 days. Pick and produce Aspergillus niger spores and continue to streak culture until a single colony is obtained. Five purely cultured Aspergillus niger strains were obtained, named lm_2017, 1m_02, 1m_03, 1m_04, 1m_05, respectively. After 24 to 48 hours of cultivation, the mycelium becomes white and fluffy. After that, the color of the mycelium becomes darker, and black conidia are produced after 60 hours. The apical capsule of the conidia head is spherical or subspherical, black, with double-layered stalks of different lengths, arranged radially.

[0027] 2. Fungal 18sDNA sequence

[0028] In order to further identify the bacterial strai...

Embodiment 2

[0031] To prepare the activated medium, dissolve 8.7g tiger red agar medium powder into 250mL water, and sterilize at 121°C for 30min to make plate medium. Asp.niger lm_2017, 1m_02, 1m_03, 1m_04, 1m_05, T8, T10, A, B, and C were inoculated on the activated plate medium respectively, and cultured statically at 28°C for 5-6 days.

[0032] Then crush the leaves of Moringa oleifera to 20-40 mesh, add tap water and mix without adding other auxiliary materials, the total water content of the mixture is 63wt.%; the mixture is sterilized at 120°C for 15min, and after cooling, inoculate activated lm_2017, 1m_02, 1m_03, 1m_04 , 1m_05, T8, T10, A, B, C, the inoculum amount is 0.037% of the weight of Moringa oleifera leaves, the thickness of the mixture is 5-8cm, and the solid-state fermentation is aerated for 36-60h under the condition of 28°C ± 0.5°C. The fermentation results are shown in Table 1.

[0033] Table 1 Comparison of flavor and speed of Moringa oleifera leaves fermented by d...

Embodiment 3

[0038] The activation method of Asp.niger lm_2017 is the same as in Example 2.

[0039] First, the leaves of Moringa oleifera were crushed to 20-40 meshes, then mixed with tap water without adding other auxiliary materials, so that the total water content of the mixture was 45wt.%; the mixture was sterilized at 120°C for 15min, and inoculated with activated lm_2017 after cooling, the inoculum size was 0.037% of the weight of Moringa oleifera leaves, the thickness of the mixture is 5-8cm, and it is aerated and solid-state fermented for 36h under the condition of 25°C. The fermentation results are shown in Table 2, Table 3 and figure 2 . The bulk fermented product is moderately crushed and then air-dried at 35-40°C until the water content is less than 10wt.%, crushed and passed through a 60-mesh sieve, and mixed with other diets at an additive amount of 5-15%; the fermented block can also be used without Dry it, and feed it directly with the diet at 5-15% on a dry basis.

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Abstract

The invention discloses Aspergillus niger, which is named as Aspergillus niger, has a strain number lm_2017, is preserved on July 18, 2017, and has a preservation number of CCTCC NO:M 2017428. The invention further discloses applications of the Aspergillus niger in fermentation of Moringa leaves. The fermentation steps comprise: inoculating the Aspergillus niger in an activation culture medium, activating, transferring the activated Aspergillus niger into a fermentation culture medium, and fermenting. According to the present invention, the Moringa leaves are fermented by using the Aspergillusniger, such that the flavor of the Moringa leaves is significantly improved, the Aspergillus niger probiotics in each g of the dry material are more than 8*10<8> cfu / g, and the product contains a variety of digestive enzymes so as to improve the nutritional value; and compared to the unfermented Moringa leaves, the fermented Moringa leaves have the following advantages that the protein content isincreased by 5-7%, the free amino acids are increased by 23.5-25.9%, and the bioavailability of the total amino acid is good, such that the feeding quality of the Aspergillus is improved.

Description

technical field [0001] The invention relates to the field of microorganisms, in particular to an Aspergillus niger and its application in the fermentation of Moringa oleifera leaves. Background technique [0002] Moringa is a kind of nutrient-rich plant. The content of calcium in Moringa leaves is 26 times that of milk, the content of iron is 4 times that of spinach, the content of potassium is 10 times that of bananas, the mass fraction of zinc is 6.99%, and the content of protein is 27%, total amino acid is 19.8%, and total sugar is 33.6%. The mass fraction of protein in Moringa oleifera seeds is 38%, and crude fiber is 73%, which basically meets the needs of animals for various nutrients. It is a new and excellent Animal Feed Resources. [0003] But in actual production, because Moringa leaf feed flavor is poor, the addition amount of Moringa leaf is generally no more than 10% in the diet, and the effect of replacing high-priced raw materials such as fish meal thereby re...

Claims

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Application Information

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IPC IPC(8): C12N1/14A23K10/18A23K10/30C12R1/685
CPCA23K10/18A23K10/30C12N1/145C12R2001/685
Inventor 祝遵崚曹福亮张燕平王佳宏张旭辉李正星
Owner NANJING FORESTRY UNIV
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