A kind of biological softening method of betel nut
A technology of betel nut and biology, applied in the field of betel nut softening and betel nut bio-softening, can solve the problems of slag of end products, unsatisfactory softening effect, and high production cost of betel nut, achieve controllable hydrolysis, increase energy consumption, and reduce oral injury Effect
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Embodiment 1
[0029] A kind of biological softening method of betel nut of the present invention, comprises the following steps:
[0030] (1) Preparation of fermentation broth containing microorganisms
[0031] Take 2 rings from the slope of the activated S. coronoidis strain and insert them into 50mL liquid medium, put them into a shaker incubator for cultivation, the rotation speed is 150r / min, the cultivation temperature is 25°C, and the cultivation time is 40h. Obtain a culture fluid, expand and cultivate step by step to the required fermentation broth amount by the inoculum size of 1% (v / v), obtain the fermentation fluid containing microorganism, the final concentration of microorganism in the fermentation fluid is 1.0 * 10 8 cfu / mL~9.0×10 8 cfu / mL.
[0032] The above liquid medium is mainly composed of sucrose, wort, yeast extract and water, the raw material concentration is: 20g / L sucrose, 10g / L wort, 2g / L yeast extract, natural pH, sterilized at 121°C for 15min.
[0033] (2) Biol...
Embodiment 2
[0037] A kind of biological softening method of betel nut of the present invention, comprises the following steps:
[0038] (1) Preparation of fermentation broth containing microorganisms
[0039] Take 2 rings from the slope of the activated S. coronoides strain and put them into 100mL liquid culture medium, carry out shaker culture, the rotation speed is 120r / min, the culture temperature is 22°C, and the culture time is 50h to obtain a primary culture solution According to the inoculum size of 2% (v / v), expand and cultivate step by step to the required amount of fermented liquid, obtain the fermented liquid containing microorganisms, and the final concentration of microorganisms in the fermented liquid is 1.0 × 10 9 cfu / mL~9.0×10 9 cfu / mL.
[0040] The above liquid medium is mainly composed of sucrose, wort, yeast extract and water, the raw material concentrations are as follows: 50g / L sucrose, 12g / L wort, 2g / L yeast extract, natural pH, sterilized at 121°C for 15min.
[004...
Embodiment 3
[0045] A kind of biological softening method of betel nut of the present invention, comprises the following steps:
[0046] (1) Preparation of fermentation broth containing microorganisms
[0047] per 1cm 2 Add 1mL of peptone solution with a mass fraction of 0.3% to the inclined surface of the test tube to elute and collect the strains on the inclined surface of the test tube of the activated S. 2 Add the eluate of the test tube strain on the surface of the solid medium, cultivate at 24°C, and cultivate for 65 hours. According to the amount of fermentation broth containing microorganisms required for subsequent production, expand the culture: according to the amount per 1cm 2 Add 0.4mL of peptone solution with a mass fraction of 0.3% to elute and collect the bacteria on the surface of the solid medium cultured last time to obtain the bacteria eluate, and then press 0.002mL / cm 2 Add the collected bacterial eluate on the surface of the newly prepared solid medium, cultivate at...
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