Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Bacillus subtilis and application thereof to degradation of aspergillus ochraceus A (OTA) in post-fermented tea pile fermentation

A Bacillus subtilis, fermented tea technology, applied in bacteria, pre-extraction tea treatment, microorganism-based methods, etc., can solve the destruction of nutrients and functional components, can not effectively control the total amount of OTA, ochratoxin A biodegradation research Issues that have not been reported

Inactive Publication Date: 2018-06-01
YANGTZE UNIVERSITY
View PDF2 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The chemical properties of OTA are stable, and the total amount of OTA cannot be effectively controlled by methods such as heating and adsorption. Although methods such as oxidation and acid-base treatment can effectively degrade and transform OTA, it will greatly affect the nutritional and functional components of food. Therefore, at present, only the biological detoxification method that uses the microorganism itself or its metabolites to degrade OTA has good application potential
Research reports have shown that Lactobacillus sp., Aspergillus niger, Bacillus subtilis, etc. have significant OTA degradation effects in wine and other foods, but the biodegradation of ochratoxin A in post-fermented tea Research so far unreported

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Bacillus subtilis and application thereof to degradation of aspergillus ochraceus A (OTA) in post-fermented tea pile fermentation
  • Bacillus subtilis and application thereof to degradation of aspergillus ochraceus A (OTA) in post-fermented tea pile fermentation
  • Bacillus subtilis and application thereof to degradation of aspergillus ochraceus A (OTA) in post-fermented tea pile fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The screening of embodiment 1 bacterial strain DTMo1

[0034] (1) The bacterial strain DTMo1, which was isolated and purified from the piled tea sample during the post-fermentation tea pile process, was activated and made into a bacterial suspension with a concentration of about 10 6 CFU / ml.

[0035] (2) After the prepared LB liquid medium is sterilized at high temperature, it is divided into 200ml Erlenmeyer flasks, each bottle has a volume of 50ml, and then 20ml of 10μg / ml OTA solution and 100μL of bacterial suspension are added to the Erlenmeyer flask liquid, sealed and cultured in a shaker at 28-35°C, with a shaker speed of 200r / min. Set up a control group, the blank control system does not add OTA, adds an equal volume of distilled water, and other conditions are the same.

[0036] (3) After 3 days of bacterial culture, extract OTA in 5 mL of medium every 2 days, measure the content of OTA by HPLC, and detect the ability of the strain to degrade OTA by HPLC.

[...

Embodiment 2

[0044] Embodiment 2, identification of bacterial strain DTMo1

[0045] The 16S rRNA sequence of the strain DTMo1 is shown in SEQ ID NO: 1, and the 16S rRNA gene of the strain was amplified by PCR using primers 27F (5'-AGAGTTTGATCCTGGCTCAG-3') and 1492R (5'-TAC GGCTACCTTGTTACGACTT-3'). Sequence analysis and homology comparison of 16S rRNA sequence in GenBank, GenBank accession number is MG256170, and the similarity between strain DTMo1 and Bacillus subtilis strain NBRC 13719 is 99%. Strain DTMo1, after the morphological identification of the strain, physiological and biochemical experiments, 16S rRNA sequence analysis and homology comparison, the similarity between the strain DTMo1 and Bacillus subtilis strain NBRC 13719 is 99%, so the strain Bacillus subtilis DTMo1 is determined for Bacillus subtilis.

[0046] The microbiological characteristics of the strain DTMo1 are as follows: it is a species of Bacillus. Single cell 0.7~0.8×2~3 microns, evenly colored. Uncapsulated, wi...

Embodiment 3

[0049] Embodiment 3, the cultivation of Bacillus subtilis

[0050] The Bacillus subtilis strain DTMo1 was inoculated in LB liquid medium, the shaker speed was 200r / min, the temperature was 28-35°C, and the fermentation broth of Bacillus subtilis DTMo1 was obtained after 72 hours of cultivation. The fermentation broth was centrifuged to remove the supernatant, and the precipitate was repeatedly washed with distilled water to obtain fermentation strains. Bacillus subtilis DTMo1 was diluted with distilled water to prepare bacterial suspensions containing different numbers of bacteria per unit volume, which were used for inoculation of subsequent tea pile fermentation.

[0051] The formula of the LB medium is: tryptone 10g, yeast powder 5g, sodium chloride 10g (solid medium plus 1.5% agar), add distilled water to 1L, and sterilize at 121° C. for 20 minutes.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides bacillus subtilis. The collection number of the bacillus subtilis is CCTCC NO:M2017708. The invention further provides application of the bacillus subtilis to degradation of ochratoxin A (OTA) in post-fermented tea pile fermentation. The bacillus subtilis can adapt to a post-fermented tea pile fermentation environment (acidic, high temperature and anaerobic), and has the capability of degrading the ochratoxin A; after the ochratoxin is fermented and degraded through the collection bacteria, the main quality component of a fermented tea sample changes slightly; the drinking safety of fermented tea is ensured by degradation of the ochratoxin A generated in a tea pile fermentation process with the bacteria.

Description

technical field [0001] The invention relates to the fields of microbiology and biodegradation, in particular to bacillus subtilis and its application in degrading ochratoxin A in post-fermentation tea piles. Background technique [0002] Post-fermented tea, also known as black tea, includes Puer tea, Qingzhuan tea, Fuzhuan tea and Liubao tea, etc. It is mainly produced in Yunnan, Hubei, Hunan, Guangxi and other provinces. It is an indispensable drink for the daily life of the ethnic minorities in the northwest and southwest frontiers of China and the people of Singapore, Malaysia, Hong Kong, Macao and even Russia. Wodui is a key process for the formation of the flavor and quality of post-fermented tea such as Fuzhuan tea and Pu'er tea (cooked tea). Various microorganisms naturally inoculated in the process of stacking grow and reproduce in large quantities in tea leaves, such as Aspergillus, Penicillium, etc., which have the ability to metabolize and produce ochratoxin A. ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12N1/20A23F3/10A23L5/20C12R1/125
CPCA23F3/10A23L5/28C12N1/205C12R2001/125
Inventor 赵振军张建吴华伟
Owner YANGTZE UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com