Method for enhancing efficacy of enzyme using lactobacillus bulgaricus

A technology of subsp. bulgaricus and Lactobacillus, applied in the field of fermented food, can solve the problems of poor taste or flavor, easy to contaminate miscellaneous bacteria, long fermentation period, etc., and achieve the effect of improving the antibacterial ability of enzymes and increasing the content

Active Publication Date: 2018-03-13
北京姿美堂生物技术股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Many existing natural plant enzymes have many limiting factors, such as easy to infect miscellaneous bacteria, poor taste or flavor, long fermentation cycle, difficult to control product quality, and greatly affected by the environment

Method used

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  • Method for enhancing efficacy of enzyme using lactobacillus bulgaricus
  • Method for enhancing efficacy of enzyme using lactobacillus bulgaricus
  • Method for enhancing efficacy of enzyme using lactobacillus bulgaricus

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] 1. Preparation of enzyme raw materials: wash dragon fruit, apple, tomato and soybean with hot water, put them on a clean workbench to air dry, cut into small pieces; weigh 100g of each fruit and vegetable, mix them evenly, and put them into a fermentation container , adding glucose with a mass percentage of 15% of the fruit and vegetable raw material, and then adding water with a mass percentage of 100% of the fruit and vegetable raw material, and fully stirring evenly.

[0045] 2. Inoculation strain:

[0046] Activated strains: Saccharomyces cerevisiae N85 and Gluconacetobacter Q1 were taken out from the -80°C refrigerator, and streaked and inoculated in the corresponding culture medium respectively.

[0047] Obtain bacteria: Pick a single colony on the solid medium and inoculate it into the liquid medium, culture it to the logarithmic growth phase, centrifuge at 10000rpm for 10min, discard the supernatant, and use sterile normal saline with normal saline: bacterial so...

Embodiment 2

[0051] 1. Preparation of enzyme raw materials: wash dragon fruit, apple, tomato and soybean with hot water, put them on a clean workbench to air dry, cut into small pieces; weigh 100g of each fruit and vegetable, mix them evenly, and put them into a fermentation container , adding glucose with a mass percentage of 15% of the fruit and vegetable raw material, and then adding water with a mass percentage of 100% of the fruit and vegetable raw material, and fully stirring evenly.

[0052] 2. Inoculation strain:

[0053] Activated strains: Saccharomyces cerevisiae N85 and Lactobacillus delbrueckii subsp. bulgaricus B1 were taken out from the -80°C refrigerator and streaked into the corresponding medium.

[0054] Obtain bacteria: Pick a single colony on the solid medium and inoculate it into the liquid medium, culture it to the logarithmic growth phase, centrifuge at 10000rpm for 10min, discard the supernatant, and use sterile normal saline with normal saline: bacterial solution 1:...

Embodiment 3

[0058] 1. Preparation of enzyme raw materials: wash dragon fruit, apple, tomato and soybean with hot water, put them on a clean workbench to air dry, cut into small pieces; weigh 100g of each fruit and vegetable, mix them evenly, and put them into a fermentation container , adding glucose with a mass percentage of 15% of the fruit and vegetable raw material, and then adding water with a mass percentage of 100% of the fruit and vegetable raw material, and fully stirring evenly.

[0059] 2. Inoculation strain:

[0060] Activated strains: Saccharomyces cerevisiae N85 and Lactobacillus delbrueckii subsp. bulgaricus B2 were taken out from the -80°C refrigerator and inoculated in the corresponding medium by streaking.

[0061] Obtain bacteria: Pick a single colony on the solid medium and inoculate it into the liquid medium, culture it to the logarithmic growth phase, centrifuge at 10000rpm for 10min, discard the supernatant, and use sterile normal saline with normal saline: bacteria...

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Abstract

The present invention discloses a method for enhancing an efficacy of an enzyme by using lactobacillus bulgaricus and belongs to the technical field of fermented food. Saccharomyces cerevisiae N85, acetobacter gluconicum Q1 and lactobacillus delbrueckii subsp. bulgaricus B1 are added into fruit and vegetable raw materials, and the health preserving efficacy of the enzyme is enhanced, so that the prepared enzyme has a reducing power increased by 43.3% compared with that in the control group, a DPPH clearance rate also increased from 88.25% to 93.09%, a lactic acid content increased by 36.1%, anacetic acid content increased by 35.2%, and a protease activity increased by 11.9% compared with that in the control group, increases a content of volatile substances, has an ethyl acetate content increased by 85.1% and an amyl acetate content increased by 89.1%, has a special fruit aroma, and is increased in enzyme antibacterial ability.

Description

technical field [0001] The invention relates to a method for enhancing the efficacy of enzymes by using Lactobacillus bulgaricus, and belongs to the technical field of fermented food. Background technique [0002] Plant enzyme is a microorganism rich in enzymes, vitamins, minerals and various secondary metabolites, which is made from vegetables, fruits and other plants and fermented by yeast, acetic acid bacteria, lactobacillus and other microorganisms preparation. Plant enzymes are also called enzymes. Enzyme is different from ordinary enzyme preparations. It is a health care product with high market value due to its multiple functions such as promoting digestion, laxative, anti-oxidation, antibacterial, and anti-tumor. Many existing natural plant enzymes have many limiting factors, such as easy contamination of bacteria, poor taste or flavor, long fermentation cycle, difficult to control product quality, and greater influence by the environment. Therefore, the ferment p...

Claims

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Application Information

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IPC IPC(8): A23L33/00C12N1/20C12R1/225
CPCA23L33/00C12R2001/225C12N1/205A23V2400/123
Inventor 方芳朱茂伟李益烽李巧玉陈坚堵国成
Owner 北京姿美堂生物技术股份有限公司
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