Eurotium cristatum liquid state fermentation method of ginkgo seeds, and product prepared by eurotium cristatum liquid state fermentation method and application of product

A liquid-state fermentation technology based on microbe-based methods, applications, biochemical equipment and methods, which can solve the problem of fewer fermentation strains, improve sensory properties, increase added value, and ensure safety Enhanced effect

Active Publication Date: 2019-02-01
NANJING FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Purpose of the invention: In view of the current situation of the ginkgo processing industry and the problem that there are few fermentation strains in the existing ginkgo fermented products, the present invention provides a method for liquid fermentation of the ginkgo coronoid sac The starting medium for bacterial liquid fermentation, after fermentation, retains most of the nutrients and functional components of ginkgo fruit, reduces the content of ginkgolic acid and MPN (4-methoxypyridoxine), and improves the safety of the product

Method used

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  • Eurotium cristatum liquid state fermentation method of ginkgo seeds, and product prepared by eurotium cristatum liquid state fermentation method and application of product
  • Eurotium cristatum liquid state fermentation method of ginkgo seeds, and product prepared by eurotium cristatum liquid state fermentation method and application of product

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preparation example Construction

[0050] Preparation of spore suspension: Scrape off the spores of S. coronis grown on PDA plane medium with an inoculation needle, transfer them into sterile water containing glass beads, shake at 28°C and 200rpm for 60min to break up the spore mass, and use a hemocytometer to disperse the spores. Count the spores on the counting board and adjust the concentration so that the concentration of the spore suspension is 1.7×10 8 cfu / mL (in the examples, the spore suspension was inoculated with this concentration).

[0051] Determination of the number of spores in the fermented broth: In a super-clean bench, use a pipette gun to draw 1mL of the fermented broth into a 100mL conical flask, add 9mL of sterile water, add a few glass beads to the conical flask, and put it in a 28 ℃, 200rpm shaker for 60min, take it out, and then dilute it 50 times, and count the spores with a hemocytometer under a microscope.

Embodiment 1

[0053] (1) Activating and separating S. coronoidis, and preparing spore suspension, the concentration of spore suspension is 1.7×10 8 cfu / mL;

[0054] (2) Ginkgo nuts are obtained by removing the bone middle testa and inner testa of the ginkgo, adding water to grind the pulp, adjusting the concentration of the ginkgo pulp to 8g (dry weight) / 100mL, taking 100mL of the ginkgo pulp and placing it in a 250mL Erlenmeyer flask , and add 0.5g of calcium chloride, 0.4g of magnesium sulfate, 0.125g of zinc sulfate and 0.063g of ferrous sulfate as a liquid medium, and sterilize at 115°C for 20 minutes for later use. The pH is natural and does not need to be adjusted;

[0055] (3) Inoculate 3mL of the spore suspension of Cystis coronoidis of step (1) in the liquid medium prepared in step (2) under aseptic conditions, after inoculation, at 160rpm, ferment for 3 days at 28°C, and take samples for determination every day The number of spores was obtained to obtain the liquid fermentation p...

Embodiment 2

[0057] (1) Activating and separating S. coronoidis, and preparing spore suspension, the concentration of spore suspension is 1.7×10 8 cfu / mL;

[0058] (2) Ginkgo nuts are obtained by removing the bone middle testa and inner testa of the ginkgo, adding water to grind the pulp, adjusting the concentration of the ginkgo pulp to 5g (dry weight) / 100mL, taking 150mL of the ginkgo pulp and placing it in a 250mL Erlenmeyer flask , and add 0.75g of calcium chloride, 0.6g of magnesium sulfate, 0.195g of zinc sulfate and 0.0945g of ferrous sulfate as a liquid medium, and sterilize at 115°C for 20 minutes for later use. The pH is natural and does not need to be adjusted;

[0059] (3) Inoculate 5 mL of the spore suspension of Cystis coronoidis of step (1) in the liquid medium prepared in step (2) under aseptic conditions, after the inoculation, at 160 rpm, ferment for 3 days at 28° C., and take samples for determination every day The number of spores was obtained to obtain the liquid ferm...

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Abstract

The invention discloses a eurotium cristatum liquid state fermentation method of ginkgo seeds, and a product prepared by the eurotium cristatum liquid state fermentation method and an application of the product. The method comprises the following steps of performing activation and separation on eurotium cristatum, and preparing spore suspension; making ginkgo seeds into ginkgo seed kernels, addingwater, performing grinding to obtain pulp, adding inorganic salts, and preparing liquid fermentation culture mediums; and inoculating the liquid fermentation culture mediums with the eurotium cristatum spore suspension, and performing shaking culture so as to obtain a ginkgo seed eurotium cristatum liquid state fermentation product. According to the method disclosed by the invention, the ginkgo seeds are used as eurotium cristatum liquid state fermentation culture mediums, after fermentation, most of nutrient components and functional components of the ginkgo seeds are reserved, and the content of ginkgolic acid and the content of MPN are reduced. In addition, after fermentation, a large number of eurotium cristatum spores, many functional health-care components of lovastatin, polysaccharide, alpha-amylase, protease and the like are contained, and the flavor is obviously improved; and the ginkgo seed fermented product can be used for preparing ginkgo seed products of ferment, beverages and the like, which have the functions of adjusting blood fat, adjusting immunity, resisting oxidation and resisting tumors.

Description

technical field [0001] The invention relates to the field of biological fermentation, in particular to a liquid-state fermentation method of Saccharomyces coronis and its prepared product and application. Background technique [0002] Ginkgo is widely distributed in China, Japan, North Korea, South Korea, Canada, New Zealand, Australia, the United States, France, Russia and other countries and regions. China's ginkgo resources are mainly distributed in more than 60 counties and cities in Shandong, Zhejiang, Anhui, Fujian, Jiangxi, Hebei, Henan, Hubei, Jiangsu, Hunan, Sichuan, Guizhou, Guangxi, Guangdong and other provinces. [0003] Ginkgo is the ripe fruit of the ginkgo tree. In addition to starch, protein, fat, sugar, ginkgo also contains a certain amount of vitamins, riboflavin, carotene, flavonoids, terpene lactones, alkaloids, polysaccharides, amino acids, ginkgolic acid, ginkgo Fruit phenols, liposterols, and trace elements such as calcium, phosphorus, iron, potassiu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L33/00A23L2/38C12N1/14C12R1/645
CPCA23L2/382A23L25/40A23L33/00C12N1/14A23V2002/00A23V2200/30
Inventor 苏二正张文曹福亮汪贵斌李维林唐超
Owner NANJING FORESTRY UNIV
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