Antibacterial agent for restraining shewanella putrefaciens, preparation method of antibacterial agent, and application of antibacterial agent to preparation of antistaling agent for south America white shrimps

A technology of Shewanella putrefaciens and antibacterial agents, which is applied in the field of antibacterial agents of Shewanella putrefacci, achieving high safety, high efficiency, simple and easy to control process cost, and good effect

Pending Publication Date: 2020-01-17
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, traditional fresh-keeping methods such as low-temperature preservation and chemical preservative preservation are far from meeting people's requirements because of their limitations in bacteriostasis and safe...

Method used

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  • Antibacterial agent for restraining shewanella putrefaciens, preparation method of antibacterial agent, and application of antibacterial agent to preparation of antistaling agent for south America white shrimps
  • Antibacterial agent for restraining shewanella putrefaciens, preparation method of antibacterial agent, and application of antibacterial agent to preparation of antistaling agent for south America white shrimps
  • Antibacterial agent for restraining shewanella putrefaciens, preparation method of antibacterial agent, and application of antibacterial agent to preparation of antistaling agent for south America white shrimps

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0044] 1. Extraction method of total flavonoids

[0045] (1) Take 1,000 g of dried cabbage powder and pass through a 60-mesh sieve, add 40 L of 70% ethanol solution, homogenize, and extract with ultrasonic assistance. The ultrasonic time is 60 min, the ultrasonic temperature is 60 ℃, and then leached for 2 h , the extraction temperature was 60°C, and the supernatant was obtained by filtration;

[0046] (2) Concentrate the supernatant obtained in step (1) under reduced pressure, recover the solvent, and heat at a temperature of 45-50°C. After the concentration is completed, add anhydrous ethanol twice the volume of the concentrate;

[0047] (3) Treat the solution obtained in step (2) at a low temperature of 4°C for 24 h, filter, remove the precipitate, and take the supernatant;

[0048] (4) Concentrate the supernatant obtained in step (3) under reduced pressure, recover the solvent, and heat at a temperature of 45-50°C. After the concentration is completed, use the aluminum ch...

specific Embodiment 2

[0056] 1. Determination of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC)

[0057] Dilute the total flavonoids prepared in Example 1 by two-fold dilution method, add it to the nutrient agar medium and mix well, pour it into a petri dish respectively, and after it solidifies, cultivate 0.1 mL of putrefied Schwarzwald until the logarithmic phase The bacterial suspension was spread on each petri dish, and sterile water was used as the control. After culturing at 30 °C for 24 h, the growth of the colony was observed. The minimum concentration of flavonoids with complete aseptic growth was taken as the minimum inhibitory concentration. Continue to cultivate at 30 ℃, and after 48 h, the minimum concentration of flavonoids with no colony growth is the minimum bactericidal concentration. The experimental results are shown in Table 1 and Table 2 below,

[0058] Table 1 The MIC of flavin ketones to Shewanella putrefaciens

[0059] .

[0060] Tab...

specific Embodiment 3

[0079] Shrimp preservation treatment method: collect fresh and healthy Penaeus vannamei, add oxygen and water to keep them alive, and transport them back, remove dead, discolored, incomplete limbs and other abnormal individuals, rinse them with sterile water, put them in crushed ice to make them die suddenly, the ratio of volume The ratio is 1:3; soak the treated Penaeus vannamei in preservative for 20 minutes. Drain the residual fresh-keeping agent of Penaeus vannamei after soaking, and use aseptic wind to assist draining. The temperature requirement is about 4°C, and the wind speed is 1.5 m / s. After draining, put it into a sterile fresh-keeping bag. Vannamei shrimp were stored in a 4°C incubator. Wherein the vannamei preservatives are respectively

[0080] The antistaling agent of the treatment method of the present invention: it is composed of the following raw materials and parts by weight: 4 parts of total flavonoids of cabbage, 2 parts of blueberry leaf polyphenols, 3.2...

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Abstract

The invention discloses an antibacterial agent for restraining shewanella putrefaciens, and an application of the antibacterial agent to preparation of antistaling agent for south America white shrimps. The antibacterial agent is characterized in that the antibacterial agent is sedum aizoon total flavonoids, the sedum aizoon total flavonoids mainly contain quercitrin and gallic acid, and the antibacterial agent also comprises a small amount of kaempferol, a small amount of quercetin and a small amount of isoquercitrin, wherein the content of the quercitrin is 35-50% of the total weight, and the content of the gallic acid is 30-40% of the total weight. The antibacterial agent for restraining shewanella putrefaciens is applied to preparation of the antistaling agent for south America white shrimps. The antistaling agent for south America white shrimps consists of the following raw materials in parts by weight of 4 parts of the sedum aizoon total flavonoids, 2 parts of the blueberry leafpolyphenols, 3.2 parts of N-acetyl-L-cysteine and 1000 parts of water. The antibacterial agent has the advantages that blackening and corruption of the South America white shrimps can be effectively prevented and treated, and the shelf life can be prolonged.

Description

technical field [0001] The invention relates to an antibacterial agent for Shewanella putrefaciens, in particular to an antibacterial agent for inhibiting Shewanella putrefacci and its application in the preparation of a preservative for Penaeus vannamei. Background technique [0002] Penaeus vannamei is deeply loved by consumers because of its rich nutrition and tender meat. However, Penaeus vannamei is a perishable food, which is easily attacked by bacteria and spoiled during fishing, transportation, processing and storage. Especially after its death, under the action of polyphenol oxidase (PPO) in the body, it can easily lead to blackening, which is unacceptable to consumers in terms of sensory perception, resulting in a great waste of resources. As the dominant spoilage bacterium in the spoilage process of Penaeus vannamei, Shewanella putrefaciens is a facultative anaerobic Gram-negative motile bacillus that is widely distributed in nature and is tolerant to salinity and...

Claims

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Application Information

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IPC IPC(8): A23B4/20
CPCA23B4/20A23V2002/00A23V2200/10A23V2250/21
Inventor 王靖王鸿飞许凤邵兴锋韦莹莹
Owner NINGBO UNIV
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