Method of preparing dihydroactinidiolide by microbial fermentation of carotenoid

A dihydroactinolactone and microbial fermentation technology, which is applied in the field of food biology, can solve the problems of strict preparation conditions and high technical requirements of dihydroactinolactone, facilitate large-scale industrial production, stabilize technical parameters, and promote industrialization development Effect

Inactive Publication Date: 2018-08-31
ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention proposes a method for preparing dihydroactinolactone by microbial fermentation of carotenoids, which solves

Method used

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  • Method of preparing dihydroactinidiolide by microbial fermentation of carotenoid
  • Method of preparing dihydroactinidiolide by microbial fermentation of carotenoid

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Experimental program
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Effect test

Embodiment 1

[0036] A method for preparing dihydroactinolactone by microbial fermentation of carotenoids is obtained through the following production steps.

[0037] (1) Strain activation: Pick the fermentation strain from the preservation medium, inoculate it into the activation medium and activate it for 48 hours;

[0038] The fermentation strain is specifically the preservation number preserved by the China Center for Type Culture Collection (CCTCC): 2017593, the strain: Bacillus alba SH161, which is a publicly available strain;

[0039] The activation medium is glucose 10 g / L, peptone 5 g / L, malt extract 3 g / L, yeast powder 3.0 g / L, agar powder 20 g / L, β-carotene 80 mg / L, 121 ℃, sterilize for 20 min.

[0040] (2) Preparation of seed solution: inoculate the activated strain in step (1) into the seed medium, and culture on a shaker at 30°C and 160 r / min for 48 hours to prepare the seed solution;

[0041] The seed medium formula: glucose 10 g / L, peptone 5 g / L, malt extract 3 g / L, yeast ...

Embodiment 2

[0049] A method for preparing dihydroactinolactone by microbial fermentation of carotenoids is obtained through the following production steps.

[0050] (1) Strain activation: Pick the fermentation strain from the preservation medium, inoculate it into the activation medium and activate it for 72 hours;

[0051] The fermentation strain is specifically the preservation number preserved by the China Center for Type Culture Collection (CCTCC): 2017593, the strain: Bacillus alba SH161, which is a publicly available strain;

[0052] The activation medium is glucose 10 g / L, peptone 5 g / L, malt extract 3 g / L, yeast powder 3.0 g / L, agar powder 20 g / L, β-carotene 80 mg / L, 121 ℃, sterilize for 20 min.

[0053] (2) Preparation of seed solution: inoculate the activated strain in step (1) into the seed medium, and culture on a shaker at 28°C and 160 r / min for 36 hours to prepare the seed solution;

[0054] The seed medium formula: glucose 10 g / L, peptone 5 g / L, malt extract 3 g / L, yeast ...

Embodiment 3

[0062] A method for preparing dihydroactinolactone by microbial fermentation of carotenoids is obtained through the following production steps.

[0063] (1) Strain activation: Pick the fermentation strain from the preservation medium, inoculate it into the activation medium and activate it for 48 hours;

[0064] The fermentation strain is specifically the preservation number preserved by the China Center for Type Culture Collection (CCTCC): 2017593, the strain: Bacillus alba SH161, which is a publicly available strain;

[0065]The activation medium is glucose 10 g / L, peptone 5 g / L, malt extract 3 g / L, yeast powder 3.0 g / L, agar powder 20 g / L, β-carotene 80 mg / L, 121 ℃, sterilize for 20 min.

[0066] (2) Preparation of seed solution: inoculate the activated strain in step (1) into the seed medium, and culture on a shaker at 30°C and 160 r / min for 48 hours to prepare the seed solution;

[0067] The seed medium formula: glucose 10 g / L, peptone 5 g / L, malt extract 3 g / L, yeast p...

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Abstract

The invention discloses a method of preparing dihydroactinidiolide by microbial fermentation of carotenoid. A strain is from Ningxia lycium barbarum. The method comprises the steps of strain activation, seed solution preparation, fermentation of a plant material rich in the carotenoid, or crude enzyme catalysis of the plant raw material rich in the carotenoid, filtration, and extraction to form high-purity and low-threshold dihydroactinidiolide essence. The method is simple in technical operation, stable in technical parameter, low in equipment investment and industrially feasible. The novel method of preparing the edible essence and flavors by a biological technology is created; and the method facilitates improving an additional value of carotenoid-rich subsidiary agricultural products such as lycium barbarum, tomato peel and carrots, and has good guidance significance for deep processing of the products.

Description

technical field [0001] The invention relates to the field of food biotechnology, in particular to a method for preparing dihydroactinolactone by microbial fermentation of carotenoids. Background technique [0002] Carotenoids are widely distributed in nature, especially yellow plant raw materials such as wolfberry, tomato and carrot. It is the precursor of many compounds and can degrade C13-carotenoids (non-terpenoids). The degradation products include dihydro Actinolactone, damascenone, etc., these are essential aroma substances that constitute tea, rose, tobacco and wine. Because they tend to be low odor thresholds and many of them are potent and potent aroma compounds, they have attracted considerable attention from the flavor and fragrance industry. Obtaining the degraded flavor substances of carotenoids directly from plant resources requires a lot of work, and the product yield is low, which leads to high cost of this type of technology. However, the flavor substances...

Claims

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Application Information

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IPC IPC(8): C12P17/04
CPCC12P17/04
Inventor 郑坚强司俊玲周晓微吴晓宗田数张俊杰贾学伟李天笑许春平
Owner ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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