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Freeze-dried bacterial powder capable of adsorbing ethylene from fruits and vegetables and preparation method and application thereof

A technology of freeze-dried bacterial powder and adsorption, applied in the field of freeze-dried bacterial powder and its preparation, can solve the problems of high energy consumption, unstable product quality, chemical residues, etc., and achieve the effect of overcoming relatively high cost

Inactive Publication Date: 2019-02-19
CHINA PHARM UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional fresh-keeping technologies mainly include low-temperature fresh-keeping and chemical storage. The technology is relatively mature, but there are obvious shortcomings. The former has relatively high cost, relatively large energy consumption, and the quality of the product after storage is unstable; the latter has chemical residue problems, which have certain Potential safety hazards, and there is a certain possibility of drug resistance in the preserved objects after long-term use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Culture mycobacteria to OD 600 =1, take 50 mL of bacterial liquid, centrifuge at 4000 rpm for 15 min, wash the bacterial sludge with phosphate buffer, and centrifuge again to obtain the bacterial sludge, repeat this process 3 times, and finally record the weight as 0.60 g. Weigh 1.00 g of skimmed milk powder, dissolve it with 10 mL of deionized water to obtain a 10% skimmed milk powder solution, add 0.60 g of 10% skimmed milk powder solution to the above-mentioned fungus slime, shake well, put it at -70°C to freeze it, and then put it in Vacuum freeze dryer, take out after 3 days. spare.

[0024] Do 3 groups of fresh-keeping experiments with bananas as the object, the blank group, the bacterial liquid group, and the bacterial powder group. The results showed that on the 7th day, a small area of ​​browning and rot began to appear in the blank group, and there was no change in the other two groups. The effect was most obvious on the 10th day, and the fresh-keeping effe...

Embodiment 2

[0026] Culture mycobacteria to OD 600 =1, take 50 mL of bacterial liquid, centrifuge at 5000 rpm for 20 minutes, wash the bacterial sludge with phosphate buffer, and centrifuge again to obtain the bacterial sludge. Repeat this 3 times, and finally record the weight as 0.60g. Weigh 1.00g of skimmed milk powder, dissolve it with 10 mL of deionized water to obtain a 10% skimmed milk powder solution, add 0.60 g of 10% skimmed milk powder solution to the above bacteria slime, shake well, put it in -70°C to freeze, and then put it in Vacuum freeze dryer, take out after 3 days. spare.

[0027] Do 3 groups of fresh-keeping experiments with pears as the object, the blank group, the bacterial liquid group, and the bacterial powder group. The results showed that on the 7th day, a small area of ​​browning and rot began to appear in the blank group, and there was no change in the other two groups. The effect was most obvious on the 10th day, and the fresh-keeping effect of the bacteria ...

Embodiment 3

[0029] Culture mycobacteria to OD 600 =1, take 50 mL of bacterial liquid, centrifuge at 4500 rpm for 20 minutes, wash the bacterial sludge with phosphate buffer, and centrifuge again to obtain the bacterial sludge. Repeat this 3 times, and finally record the weight as 0.60 g. Weigh 1.00g of skimmed milk powder, dissolve it with 10 mL of deionized water to obtain a 10% skimmed milk powder solution, add 0.60 g of 10% skimmed milk powder solution to the above bacteria slime, shake well, put it at -80°C to freeze, and then put it in Vacuum freeze dryer, take out after 3 days. spare.

[0030] Do 3 groups of fresh-keeping experiments with apples as the object, blank group, bacterial liquid group, and bacterial powder group. The results showed that on the 7th day, a small area of ​​browning and rot began to appear in the blank group, and there was no change in the other two groups. The effect was most obvious on the 10th day, and the fresh-keeping effect of the bacteria liquid gro...

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PUM

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Abstract

The invention discloses freeze-dried bacterial powder capable of adsorbing ethylene from fruits and vegetables and a preparation method and an application thereof. The freeze-dried bacterial powder isprepared by taking mycobacteria as raw materials, wherein the mycobacteria are BAA-494 type mycobacterium rhodeae, and the ATCC number is BAA-494. The preparation method comprises the steps of culturing bacteria, mixing bacterial sludge with skim milk powder, and lyophilizing the mixture. According to the freeze-dried bacterial powder capable of adsorbing ethylene from fruits and vegetables and the preparation method and the application thereof, the preparation of the freeze-dried bacteria powder is simple in process and short in period. The bacteria are highly active in the bacterial powder,thereby possessing high ethylene adsorption effect. The freeze-dried bacterial powder capable of adsorbing ethylene from fruits and vegetables and the preparation method and the application thereof provide a new direction for the field of food preservation.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to a freeze-dried bacterial powder capable of adsorbing ethylene from fruit and vegetable sources, a preparation method and application thereof. Background technique [0002] In recent years, a large number of studies have shown that ethylene, as a plant hormone, affects the ripening process by regulating the expression of related genes in fruits, and plays an extremely important role in the field of fruit postharvest physiology. Postharvest physiologists have always paid great attention to the research work on mesoethylene, and the progress has been particularly rapid. In view of the role of ethylene in the postharvest physiology of fruits, people have been trying to find a simple and effective substance to regulate the physiological effects of ethylene and delay the aging process of fruits. [0003] There are many adsorption methods of ethylene, which are ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23B7/155C12R1/32
CPCA23B7/155C12N1/20
Inventor 曹崇江闫铭袁彪黄慧丹程抒劼陈维
Owner CHINA PHARM UNIV