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A method for preparing dihydroactinolactone by microbial fermentation of carotenoids

A dihydrokiwifruit lactone 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 dihydrokiwifruit lactone, and achieve the effects of facilitating large-scale industrial production, stable technical parameters and natural smell.

Inactive Publication Date: 2021-02-05
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 the technical problems of strict preparation conditions and high technical requirements of dihydroactinolactone in the prior art

Method used

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  • A method for preparing dihydroactinolactone by microbial fermentation of carotenoids

Examples

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 for preparing dihydroactinolactone by microbial fermentation of carotenoids. The strain is derived from Ningxia Lycium barbarum. In this method, the seed liquid is prepared through the activation of strains, and then the plant material rich in carotenoid is fermented, or the plant raw material rich in carotenoid is catalyzed by crude enzymes, filtered and extracted to obtain the carotenoid-rich plant material with high purity and low threshold value. Dihydroactinolactone fragrance. The technical invention of the invention has simple technical operation, stable technical parameters, less equipment investment and feasible industrialization. The invention of this method has created a new method for the preparation of edible flavors and fragrances by biotechnology, which is conducive to increasing the added value of agricultural and sideline products rich in carotenoids, such as wolfberry, tomato skin, carrots, etc., and has great advantages for the deep processing of such products. Good instructive.

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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Patent Type & Authority Patents(China)
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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