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Bacillus velezensis as well as separation screening method and application thereof

A technology for separation and screening of bacillus, which is applied in the field of microbial technology and food processing, can solve the problems of mycotoxin contamination by pathogenic microorganisms, product quality differences, and the inability to guarantee the nutritional value of fermentation products, etc., and achieve the effect of easy digestion

Active Publication Date: 2018-05-15
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since natural fermentation relies on microorganisms in the environment, it is easily affected by factors such as temperature and humidity, resulting in large differences in the quality of different batches of products
In addition, the composition of microorganisms participating in natural fermentation is not controlled by humans, and the nutritional value of fermentation products cannot be guaranteed
More importantly, traditional fermentation may introduce pathogenic microorganisms or be contaminated by mycotoxins, which poses a safety hazard for consumption

Method used

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  • Bacillus velezensis as well as separation screening method and application thereof
  • Bacillus velezensis as well as separation screening method and application thereof
  • Bacillus velezensis as well as separation screening method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] This example provides the isolation and screening method of Bacillus velei and the preparation of food fermentation agent and fermented food.

[0041] The isolation, screening and identification of Bacillus velei, the specific operation is as follows:

[0042] 1.1 Take 25g of tempeh and add it to 225mL of sterile saline;

[0043] 1.2 Vibrate on a shaker for 30 minutes or beat with a slap-type homogenizer for 2 minutes to fully dissolve and mix;

[0044] 1.3 According to 10, 10 2 、10 3 、10 4 、10 5 、10 6 and 10 7 A total of 7 gradients were diluted;

[0045] 1.4 Use the pouring culture method to separate the cultured bacteria liquid, including the constant temperature culture stage and the anaerobic culture stage. The constant temperature culture stage is cultivated in a constant temperature incubator at 34.3°C for 55 hours; the anaerobic culture stage is cultivated in an anaerobic workstation at 34.3°C 75h;

[0046] 1.5 Pick a single spot with an inoculation loop,...

Embodiment 2

[0056] This example provides the isolation and screening method of Bacillus velei and the preparation of food fermentation agent and fermented food.

[0057] The isolation, screening and identification of Bacillus velei, the specific operation is as follows:

[0058] 1.1 Take 10g of tempeh and add it to 90mL of sterile saline;

[0059] 1.2 Vibrate on a shaker for 30 minutes or beat with a slap-type homogenizer for 2 minutes to fully dissolve and mix;

[0060] 1.3 According to 10, 10 2 、10 3 、10 4 、10 5 、10 6 and 10 7 A total of 7 gradients were diluted;

[0061] 1.4 Use the pouring culture method to separate the cultured bacteria liquid, including the constant temperature culture stage and the anaerobic culture stage. The constant temperature culture stage is cultivated in a constant temperature incubator at 38.6°C for 45 hours; the anaerobic culture stage is cultivated in an anaerobic workstation at 38.6°C 85h;

[0062] 1.5 Pick a single spot with an inoculation loop...

Embodiment 3

[0074] This example provides the isolation and screening method of Bacillus velei and the preparation of food fermentation agent and fermented food.

[0075] The isolation and identification of Bacillus Velez, the specific operation is as follows:

[0076] 1.1 Take 10g of tempeh and add it to 90mL of sterile saline;

[0077] 1.2 Vibrate on a shaker for 30 minutes or beat with a slap-type homogenizer for 2 minutes to fully dissolve and mix;

[0078] 1.3 According to 10, 10 2 、10 3 、10 4 、10 5 、10 6 and 10 7 A total of 7 gradients were diluted;

[0079] 1.4 Use the pouring culture method to separate the cultured bacteria liquid, including the constant temperature culture stage and the anaerobic culture stage. The constant temperature culture stage is cultivated in a constant temperature incubator at 36.0°C for 48 hours; the anaerobic culture stage is cultivated in an anaerobic workstation at 36.0°C 72h;

[0080] 1.5 Pick a single spot with an inoculation loop, inoculate...

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Abstract

The invention provides bacillus velezensis as well as a separation screening method and application thereof, and belongs to the field of microbe technology and food processing. The invention providesthe bacillus velezensis with high fermentation capability; the bacillus velezensis is obtained through screening; during the fermentation, the capability of high yielding protease, amylase and fermented bean plasmin is realized; the bacillus velezensis can be applied to food fermentation in a large scale when being prepared into a food fermentation strain; fermentation food obtained through fermentation by using the bacillus velezensis, the contents of free amino acid and douchi fibrinolytic enzyme are high; the nutrition is rich; the characteristics of easy digestion, thrombus prevention andthe like are realized.

Description

technical field [0001] The invention relates to the field of microbial technology and food processing, in particular to a Bacillus velei and its isolation and screening method and application. Background technique [0002] Fermented food refers to a type of food with unique flavor and nutritional value processed and manufactured by beneficial microorganisms, and has a long history. As one of the fermented foods, tempeh is made of black beans or soybeans, which have a unique flavor through microbial fermentation. According to the main microorganisms involved in koji-making fermentation, tempeh can be divided into Mucor, Aspergillus, Rhizopus and Bacteria. In my country, bacterial fermented soya bean is represented by the water fermented soya bean produced by the folks in Yunnan, Guizhou and Sichuan. Tempeh is a fermented seasoning food formed by bacterial fermentation of soybeans. The product is in a wet state with high water content. During the accumulation and fermentatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/02A23L29/00A23L11/00A23L33/00C12R1/07A23L11/50
CPCA23L29/065A23L33/00C12N1/02A23V2002/00A23L11/50C12R2001/07C12N1/205A23V2200/30
Inventor 裴晓方陈宇航左浩江熊静远许欣郑田利刘雪薇
Owner SICHUAN UNIV
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