The method of a coronary scattered cyst bacteria solid -state fermentation ginkgo powder and its prepared products and applications

A coronoid saccharomyces, solid-state fermentation technology, applied in the direction of fermentation, application, food ingredients, etc., can solve the problem of fewer fermentation strains, achieve the effects of improving safety, enriching product types, and promoting healthy development

Active Publication Date: 2022-05-13
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 backward status quo of the ginkgo processing industry and the problem that the existing ginkgo fermentation products have few fermentation strains and mostly liquid fermentation, the present invention provides a method for solid-state fermentation of ginkgo powder by Saccharomyces coronis. As a fermentation substrate, after fermentation, most of the nutritional and functional components of ginkgo powder are retained, the content of ginkgolic acid and MPN (4-methoxypyridoxine) is effectively reduced, and the safety of ginkgo powder is improved.

Method used

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  • The method of a coronary scattered cyst bacteria solid -state fermentation ginkgo powder and its prepared products and applications
  • The method of a coronary scattered cyst bacteria solid -state fermentation ginkgo powder and its prepared products and applications
  • The method of a coronary scattered cyst bacteria solid -state fermentation ginkgo powder and its prepared products and applications

Examples

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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 5.0×10 8 cfu / mL (in the examples, the spore suspension was inoculated with this concentration).

[0051] Determination of spore count:

[0052] Determination of the number of spores in the solid-state fermentation medium: add an appropriate amount of sterile water to the Erlenmeyer flask that has been cultivated for the required time to wash out all the medium, transfer it to a homogenizer, and finally set the total volume to 200mL. Mix the culture medium evenly with a homogenizer. After the obtained homogenate was diluted 100 times, it was counted by a hemocytome...

Embodiment 1

[0054] (1) Activation and isolation of S. coronoidis, and preparation of spore suspension, the concentration of spore suspension is 5.0×10 8 cfu / mL;

[0055] (2) Remove the middle testa and endocarp from the dried ginkgo fruit to obtain the ginkgo kernel, grind it into ginkgo powder, take 10 g of the ginkgo powder with a particle size of 30 mesh and put it in a 100 mL Erlenmeyer flask. Prepare magnesium sulfate, potassium dihydrogen phosphate mixed solution, add 5mL of this inorganic salt solution in the ginkgo powder in the conical flask, make the final culture medium contain 0.4g magnesium sulfate, 0.5g potassium dihydrogen phosphate, adjust the pH to 5.0, Seal with eight layers of gauze, and sterilize at 115°C for 20 minutes for later use;

[0056] (3) Inoculate the spore suspension of S. coronoidis prepared in step (1) into the solid medium prepared in step (2) under sterile conditions, inoculate 4 mL per 10 g of ginkgo powder, and then add an appropriate amount of steril...

Embodiment 2

[0058] (1) Activation and isolation of S. coronoidis, and preparation of spore suspension, the concentration of spore suspension is 5.0×10 8 cfu / mL;

[0059] (2) Remove the middle testa and endocarp of the dried ginkgo fruit to obtain the ginkgo kernel, grind it into ginkgo powder, and take 7 g of the ginkgo powder with a particle size of 20 mesh after sieving and put it in a 100 mL conical flask. Prepare magnesium sulfate, potassium dihydrogen phosphate mixed solution, add 5mL of this inorganic salt solution in the ginkgo powder in the triangular flask, so that 0.3g magnesium sulfate and 0.3g potassium dihydrogen phosphate are calculated by 10g ginkgo powder in the final culture medium, Adjust the pH to 4.0, seal with eight layers of gauze, and sterilize at 115°C for 20 minutes for later use;

[0060] (3) Inoculate the spore suspension of S. coronoidis prepared in step (1) in the solid medium prepared in step (2) under aseptic conditions, calculate and inoculate 1 mL per 10 ...

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Abstract

The invention discloses a method for solid-state fermentation of Ginkgo powder by S. coronis and the product and application thereof. The method comprises: (1) preparing a spore suspension of S. coronis; (2) preparing ginkgo powder, adding Inorganic salts, adjust the pH to prepare a solid-state fermentation medium; (3) inoculate the spore suspension of S. coronoidis in the solid-state fermentation medium, and add sterile deionized water to adjust the initial water content, cultivate and add no Bacterial deionized water, after fermentation, the solid-state fermented ginkgo powder of Saccharomyces coronoidis is obtained. The present invention uses ginkgo powder as the base material for the solid-state fermentation of S. coronoidis. After fermentation, most of the nutritional components and functional components of the ginkgo powder are retained, and the ginkgophenolic acid and MPN in the ginkgo powder are effectively degraded. Due to the growth and metabolism of the fungus, the fermented ginkgo powder contains a large number of spores of the fungus, lovastatin, polysaccharide, α-amylase, protease and many other functional health ingredients, and the flavor is obviously improved.

Description

technical field [0001] The invention relates to the field of biological fermentation, in particular to a method for solid-state fermentation of ginkgo powder by Cystis coronis. Background technique [0002] Ginkgo is the part of ginkgo fruit that removes the outer testa, including the middle testa, inner testa, endosperm and germ, and its kernel is the edible part. Ripe ginkgo is light yellow or orange-yellow, and ginkgo has been used as diet therapy, nourishing and health food for more than 1,000 years. [0003] The medicinal effects of ginkgo were first recorded in the book "Medicinal Materia Medica" written by Wu Rui during Yuan Wenzong's time. Li Shizhen's "Compendium of Materia Medica" contains: "Ginkgo cooked food warms the lungs and nourishes qi, calms asthma and cough, reduces stool, and stops white turbidity. Raw food reduces phlegm, disinfects and kills insects." Later generations used ginkgo as raw material to cook the medicinal diet, which has the effects of cu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P1/04A23L33/00
CPCA23L33/00A23V2002/00A23V2200/02A23V2200/3262A23V2200/324A23V2200/308
Inventor 苏二正邹敏敏汪贵斌曹福亮李维林唐超
Owner NANJING FORESTRY UNIV
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