Microbial fruit preservative

A preservative and microbial technology, applied in the biological field, can solve problems such as unsatisfactory effects

Inactive Publication Date: 2018-12-28
湖州吴兴道场城乡建设发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are many strawberry preservation techniques in recent years, their effects are not ideal.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of microbial fruit preservative, the steps are as follows:

[0026] (1) Fermentation of Bacillus licheniformis ZJU-X1:

[0027] Configure LB medium (both mass concentration g / L): peptone 20g, K2HPO4.3H2O 2.5g, MgSO40.73g, glycerin 15.0ml, agar 15.0g, cornstarch 2-3g, stachyose 2-4g distilled water to volume To 1.0L; pH 7.0, 121°C, 15min sterilization;

[0028] Bacillus licheniformis ZJU-X1 was inoculated into LB medium according to the inoculum size of 10%, and fermented at 37-39°C for 3-7 hours to obtain preservative 1;

[0029] (2) Fermentation of Bacillus subtilis strain xp:

[0030] Configure LB medium (both mass concentration g / L): peptone 20g, K2HPO4.3H2O 2.5g, MgSO40.73g, glycerol 15.0ml, agar 15.0g, cornstarch 2-3g, trehalose 2-4g, vitamin C0. 5g, distilled water to 1.0L; pH 7.0, sterilized at 121°C for 15 minutes;

[0031] Inoculate the Bacillus subtilis strain xp into LB medium according to the inoculum size of 10%, and ferment at 37-3...

Embodiment 2

[0036] A preparation method of microbial fruit preservative, the steps are as follows:

[0037] (1) Fermentation of Bacillus licheniformis ZJU-X1:

[0038] Configure LB medium (both mass concentration g / L): peptone 20g, K2HPO4.3H2O 2.5g, MgSO40.73g, glycerin 15.0ml, agar 15.0g, cornstarch 2-3g, stachyose 2-4g distilled water to volume To 1.0L; pH 7.0, 121°C, 15min sterilization;

[0039] Bacillus licheniformis ZJU-X1 was inoculated into LB medium according to the inoculum size of 10%, and fermented at 37-39°C for 3-7 hours to obtain preservative 1;

[0040] (2) Fermentation of Bacillus subtilis strain xp:

[0041] Configure LB medium (both mass concentration g / L): peptone 20g, K2HPO4.3H2O 2.5g, MgSO40.73g, glycerol 15.0ml, agar 15.0g, cornstarch 2-3g, trehalose 2-4g, vitamin C0. 5g, distilled water to 1.0L; pH 7.0, sterilized at 121°C for 15 minutes;

[0042] Inoculate Bacillus subtilis strain xp into LB medium according to 10% inoculum amount, ferment at 37-39°C for 1-3 h...

Embodiment 3

[0047] A preparation method of microbial fruit preservative, the steps are as follows:

[0048] (1) Fermentation of Bacillus licheniformis ZJU-X1:

[0049] Configure LB medium (both mass concentration g / L): peptone 20g, K2HPO4.3H2O 2.5g, MgSO40.73g, glycerin 15.0ml, agar 15.0g, cornstarch 2-3g, stachyose 2-4g distilled water to volume To 1.0L; pH 7.0, 121°C, 15min sterilization;

[0050] Bacillus licheniformis ZJU-X1 was inoculated into LB medium according to the inoculum size of 10%, and fermented at 37-39°C for 3-7 hours to obtain preservative 1;

[0051] (2) Fermentation of Bacillus subtilis strain xp:

[0052]Configure LB medium (both mass concentration g / L): peptone 20g, K2HPO4.3H2O 2.5g, MgSO40.73g, glycerol 15.0ml, agar 15.0g, cornstarch 2-3g, trehalose 2-4g, vitamin C0. 5g, distilled water to 1.0L; pH 7.0, sterilized at 121°C for 15 minutes;

[0053] Inoculate the Bacillus subtilis strain xp into LB medium according to the inoculum size of 10%, and ferment at 37-39...

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PUM

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Abstract

The invention discloses a preparation method for a microbial fruit preservative. The preparation method includes the following steps: step (1) of fermenting bacillus licheniformis ZJU-X1; step (2) offermenting bacillus subtilis strain xp: preparing an LB medium (all by quality concentration g / L); and step (3) of mixing the preservatives 1 and 2 at a mass ratio of 1:2. The microbial fruit preservative is obtained by fermentation through natural probiotic microorganisms, which can effectively preserve fruits, especially very fragile and soft fruits such as strawberries. The microbial fruit preservative only needs to be sprayed without harm.

Description

technical field [0001] The invention relates to a microbial fruit fresh-keeping agent, which belongs to the field of biotechnology. Background technique [0002] With the improvement of people's living standards, the freshness and nutritional value of fruits have been greatly valued, so the requirements for fruit preservation are also getting higher and higher. How to prolong the storage time of fruits and keep their quality unchanged has become a common concern of consumers and an urgent problem to be solved. According to the survey, due to the problem of fresh-keeping technology in our country, the annual loss rate of fruit is 20% to 25%. [0003] At present, the more advanced fresh-keeping technologies mainly include critical low-temperature and high-humidity preservation, low-dose radiation pretreatment preservation, high-pressure preservation, genetic engineering preservation, coating preservation and biological preservation. The toxic side effects and carcinogenicity...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/155
CPCA23B7/155
Inventor 范沈杰
Owner 湖州吴兴道场城乡建设发展有限公司
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