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A kind of method utilizing Lactobacillus bulgaricus to strengthen the effect of enzyme

A technology of subsp. bulgaricus and Lactobacillus delbrueckii is applied in the field of fermented food, which can solve the problems of long fermentation period, large environmental impact, and difficulty in controlling product quality.

Active Publication Date: 2021-07-27
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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  • A kind of method utilizing Lactobacillus bulgaricus to strengthen the effect of enzyme
  • A kind of method utilizing Lactobacillus bulgaricus to strengthen the effect of enzyme
  • A kind of method utilizing Lactobacillus bulgaricus to strengthen the effect of enzyme

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 invention discloses a method for enhancing the efficacy of enzymes by using Lactobacillus bulgaricus, and belongs to the technical field of fermented food. In the present invention, by adding Saccharomyces cerevisiae N85, Gluconacetobacter Q1 and Lactobacillus delbrueckii subsp. bulgaricus B1 to the raw materials of fruits and vegetables, the probiotic effect of the enzyme is strengthened, and the reducing power of the prepared enzyme is increased by 43.3% compared with the control group, and the DPPH Clearance also increased from 88.25% to 93.09%, lactic acid increased by 36.1%, and acetic acid increased by 35.2%. Compared with the control group, the protease activity increased by 11.9%, the content of volatile substances increased, the content of ethyl acetate increased by 85.1%, and the content of amyl acetate increased by 89.1%, which made the enzyme have a special fruity aroma and increased the enzyme activity. 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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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L33/00C12R1/225
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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