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A method for liquid fermentation of R. ginkgo crown, product and application thereof

A technology of L. coronoidans and liquid fermentation, which is applied in the directions of microorganism-based methods, applications, biochemical equipment and methods, etc., can solve the problem of less fermentation bacteria, achieve sensory properties improvement, increase added value, and enrich types. Effect

Active Publication Date: 2022-05-13
陕西益瑞康生物科技有限公司
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  • 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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  • A method for liquid fermentation of R. ginkgo crown, product and application thereof
  • A method for liquid fermentation of R. ginkgo crown, product and application thereof
  • A method for liquid fermentation of R. ginkgo crown, product and application thereof

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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 method for liquid state fermentation of Saccharomyces coronis and the product and application thereof. The method comprises: activating and separating Saccharomyces coronis, and preparing spore suspension; making ginkgo fruit into ginkgo nuts , adding water to grind, adding inorganic salts to prepare a liquid fermentation medium; inoculating the spore suspension of Cystis coronis in the liquid fermentation medium, and vibrating and culturing to obtain a liquid fermentation product of Cystis coronis. In the present invention, ginkgo is used as a liquid fermentation medium for the coronoid fungus, and after fermentation, most of the nutritional components and functional components of the ginkgo are retained, and the contents of ginkgolic acid and MPN are reduced. In addition, after fermentation, it contains a large number of spores of Cystis coronis, lovastatin, polysaccharides, α-amylase, protease and many other functional health ingredients, and the flavor is obviously improved. Its ginkgo fermented products can be used to prepare ginkgo products such as enzymes and beverages with the functions of regulating blood lipid, regulating immunity, anti-oxidation and anti-tumor.

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 Patents(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 陕西益瑞康生物科技有限公司
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