A kind of biological fresh-keeping fungus using tofu yellow slurry water fermentation and its application in the fresh-keeping of fruits and vegetables

A technology of biological preservation and yellow pulp water, which is applied in the direction of protecting fruits/vegetables with a coating protective layer, preservation of fruits and vegetables, and methods based on microorganisms. It can solve the problems of long fermentation cycle, high cost and high operating cost of biological preservation agents. problems such as overcoming pollution and poisoning, increasing storage life, and remarkable use effects

Active Publication Date: 2021-09-24
NANJING TECH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its biological preservatives have defects such as long fermentation period, complicated treatment process, high operating cost, etc.
At present, there are cumbersome processing techniques and high costs in the existing fresh-keeping technology, and there is an urgent need to develop new biological preservatives suitable for application.

Method used

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  • A kind of biological fresh-keeping fungus using tofu yellow slurry water fermentation and its application in the fresh-keeping of fruits and vegetables
  • A kind of biological fresh-keeping fungus using tofu yellow slurry water fermentation and its application in the fresh-keeping of fruits and vegetables
  • A kind of biological fresh-keeping fungus using tofu yellow slurry water fermentation and its application in the fresh-keeping of fruits and vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] with Bacillus subtilis ( Bacillus subtilis ) number CGMCC No.13932 preparation of biological preservatives

[0030] Preparation of biological preservatives: Bacillus subtilis ( Bacillus subtilis ) strain was inoculated into Bacillus subtilis ( Bacillus subtilis ) liquid medium, cultured on a shaker at 30°C for 8-14 hours to obtain seed liquid: inoculate the seed liquid into a large amount of fermentation medium at a volume ratio of 10%, cultivate at 180-220rpm / min: collect the fermentation liquid directly after the fermentation is completed, Thalline concentration reaches 10 in the fermented liquid 13 CFU / ml, the concentration of γ-polyglutamic acid reaches 30g / L, the output of antimicrobial peptides reaches 1.2~2g / l, and the fermentation broth is directly used as a biological fresh-keeping agent.

[0031] The composition of the seed medium: glucose 10% (w / v), soybean peptone 15% (w / v), calcium chloride 0.1% (w / v), potassium dihydrogen phosphate 0.05% (w / v), Dipotas...

Embodiment 2

[0034] Effects of Biological Preservatives on Preservation of Bananas after Picking

[0035] Buy bananas from the market that are ripe, have no mechanical damage, are of equal size, and have no disease spots and good color. After fully shaking the biological antistaling agent prepared in Example 1, spray it on the surface of the fruit to be treated with a watering can. Sterilized water was used as the control group, and the treatment group and the control group were stored under the same conditions (25-30°C). The freshness of the fruits was regularly observed, and the freshness was graded according to the following standards, and the freshness preservation rate at different time points was calculated (all Fruit freshness mean / highest freshness series), the results are shown in Table 1

[0036] Banana freshness grading standard (based on personal subjective judgment): Grade 0: Severely rotten; Grade 1: Beginning to rot (yellow area of ​​the peel > 50%), can be pinched with han...

Embodiment 3

[0041] Post-harvest Fresh-keeping Effect of Biological Preservatives on Cucumber

[0042] Buy cucumbers with pure varieties, no mechanical damage, equal size, no disease spots and good color from the market. After the biological antistaling agent prepared in Example 1 is fully shaken, spray it on the surface of the vegetables to be treated with a watering can. The amount of spraying is advisable to completely wet the vegetables. Sterilized water was used as the control group, and the treatment group and the control group were stored under the same conditions (25-30°C). The freshness of the fruits was regularly observed, and the freshness was graded according to the following standards, and the freshness preservation rate at different time points was calculated (all Vegetable freshness average / highest freshness series), the results are shown in Table 2

[0043] Cucumber freshness grading standard (based on personal subjective judgment): Grade 0: severe rot; Grade 1: beginning ...

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Abstract

The invention discloses a biological fresh-keeping bacterial agent fermented with tofu yellow pulp water and its application in fruit and vegetable fresh-keeping. The biological fresh-keeping bacterial agent is a fermentation liquid obtained by fermenting Bacillus subtilis with tofu yellow pulp water as a fermentation raw material Directly used as a fresh-keeping bacterial agent, the concentration of bacteria in the fermentation broth reaches 1×10 13 ~2.7×10 13 CFU / ml, the concentration of γ-polyglutamic acid reaches 30~50g / L, and the output of antibacterial peptide reaches 1.2~2g / l. Compared with other biological preservatives, the acquisition method of the biological antistaling bacteria agent is more cost-effective and more environmentally friendly. It can use waste resources such as tofu yellow pulp water to reduce the safety of pathogenic bacteria in yellow pulp water in soybean product processing. At the same time, the content of γ-polyglutamic acid and antibacterial substances in the fermentation product is high, so it has a good fresh-keeping effect on harvested fruits and vegetables and is non-polluting and pollution-free. It has long-term development prospects and industrial utilization value.

Description

technical field [0001] The invention belongs to the field of food preservation, in particular to Bacillus subtilis ( Bacillus subtilis ) in post-harvest preservation of fruits and vegetables. Background technique [0002] The fruit and vegetable industry has long faced the problem of spoilage and deterioration of fruits and vegetables. The spoilage of fruits and vegetables after picking is mainly caused by two factors. On the one hand, the internal physiological activities of fruits and vegetables are still continuing after picking, including respiration, oxidation, and water evaporation. Wait. These life metabolic activities of fruits and vegetables lead to the loss of fruit nutrients and the shortening of storage life to a certain extent. On the other hand, the infection of pathogenic bacteria can also accelerate the spoilage of fruits and vegetables after picking. Therefore, inhibiting the respiration of fruits and vegetables can slow down their spoilage. Post-harvest...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23B7/16A23B7/155C12R1/125
CPCA23B7/155A23B7/16A23V2002/00C12N1/20A23V2200/10
Inventor 郝宁李涛郭格格刘兆星李艳李干禄陈可泉欧阳平凯
Owner NANJING TECH UNIV
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