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Preparation method of enzyme fermentation composite mycoderm

A technology of enzyme fermentation and compound bacteria, which is applied in the field of microorganisms, can solve the problems of product taste, large difference in ingredients, affecting the flavor of enzymes, slow fermentation, etc., and achieve the effect of shortening the fermentation cycle, shortening the cycle, and increasing the content of short-chain fatty acids

Active Publication Date: 2020-03-10
上海合庆火龙果科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are no corresponding special fermentation bacteria for the production of various dragon fruit enzymes in my country. Most of them use natural fermentation, but there are often problems such as slow fermentation, incomplete fermentation, and large differences in taste and composition of different batches of products, which affect the flavor of the enzyme. Special strains for dragon fruit enzyme fermentation are very important

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  • Preparation method of enzyme fermentation composite mycoderm

Examples

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Effect test

Embodiment 1

[0031] A preparation method for an enzyme fermentation composite bacterial film, comprising the following steps:

[0032] 1) Initial fermentation: ferment the raw pulp of red pitaya pulp naturally for 8 days, enrich the natural dominant bacteria, and obtain the initial fermentation liquid;

[0033] 2) Separation and purification: use Bengal red agar medium, mupirocin lithium salt modified MRS agar medium, acetic acid bacteria isolation medium, and separate and purify the fermentation bacteria in the initial fermentation broth;

[0034] 3) Expansion culture: Inoculate the isolated and purified strains into LB liquid medium respectively, culture on a constant temperature shaker at 25°C, 150rpm, until OD620=0.8;

[0035] 4) Preparation and extraction of composite bacterial pellicle: inoculate the cultured strains into pitaya pulp at the same time according to the inoculation amount of 1% and cultivate at 25°C for 5 days, collect the bacterial pellicle on the upper layer of the fe...

Embodiment 2

[0038] A preparation method for an enzyme fermentation composite bacterial film, comprising the following steps:

[0039] 1) Primary fermentation: Naturally ferment the puree of pitaya pulp for 10 days to enrich the natural dominant bacteria and obtain the primary fermentation liquid;

[0040] 2) Separation and purification: use Bengal red agar medium, mupirocin lithium salt modified MRS agar medium, acetic acid bacteria isolation medium, and separate and purify the fermentation bacteria in the initial fermentation broth;

[0041] 3) Expansion culture: inoculate the isolated and purified strains into LB liquid medium respectively, and culture them on a constant temperature shaker at 25°C and 120rpm until OD620=1.0;

[0042] 4) Preparation and extraction of composite bacterial pellicle: inoculate the cultured strains simultaneously in pitaya pulp pulp at 25° C. for 3 days according to the inoculum amount of 1%, collect the bacterial pellicle in the upper layer of the fermentati...

Embodiment 3

[0045] A preparation method for an enzyme fermentation composite bacterial film, comprising the following steps:

[0046] 1) Initial fermentation: ferment the raw pulp of red pitaya pulp naturally for 12 days, enrich the natural dominant bacteria, and obtain the initial fermentation liquid;

[0047] 2) Separation and purification: use Bengal red agar medium, mupirocin lithium salt modified MRS agar medium, acetic acid bacteria isolation medium, and separate and purify the fermentation bacteria in the initial fermentation broth;

[0048] 3) Expansion culture: Inoculate the separated and purified strains into LB liquid medium respectively, and culture them on a constant temperature shaker at 28°C and 100 rpm until OD620=0.8;

[0049]4) Preparation and extraction of composite bacterial pellicle: inoculate the cultured strains simultaneously in the pitaya pulp pulp at 28° C. for 3 days according to the inoculum amount of 1%, collect the bacterial pellicle in the upper layer of the...

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Abstract

The invention relates to a preparation method of an enzyme fermentation composite mycoderm. The preparation method comprises the following steps: primary fermentation: naturally fermenting raw dragonfruit pulp to enrich natural dominant bacteria, separation and purification: respectively separating and purifying zymophyte in the primary fermentation liquor by using a rose bengal agar culture medium, a mupirocin lithium salt improved MRS agar culture medium and an acetic acid bacterium separation culture medium, amplification culture: respectively inoculating an LB liquid culture medium with strains obtained by separation and purification and carrying out shaking table culture, and preparation and extraction of the composite mycoderm: inoculating the raw dragon fruit pulp with the culturedstrains, carrying out fermentation cultivation, collecting the upper mycoderm of the fermentation liquor, centrifuging the mycoderm and drying the mycoderm. The special strain suitable for dragon fruit enzyme fermentation is obtained through screening, and on the premise of ensuring food safety, the dragon fruit enzyme fermentation period is shortened by 10-15 days, the content of short-chain fatty acid in the enzyme is increased, especially for organic acids such as lactic acid and succinic acid, and the detection shows that the effective component succinic acid is increased by one time or more compared with the traditional fermentation method.

Description

technical field [0001] The invention belongs to the field of microorganisms, and more specifically relates to a preparation method of an enzyme fermentation composite bacterial film. Background technique [0002] The national light industry standard was released on December 21, 2018, and the plant enzyme standard was officially implemented on July 1, 2019. Clarified the definition of edible plant enzymes: using plants that can be used for food processing as the main raw materials, with or without adding auxiliary materials, enzyme products that contain specific biologically active ingredients and can be used for human consumption produced by microbial fermentation. [0003] At present, dragon fruit is mainly eaten fresh, and there are few deep-processed products. Using dragon fruit as raw material for enzyme fermentation can not only retain the nutritional content of dragon fruit itself, but also produce many metabolites that are beneficial to the human body during the ferme...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L29/00C12N1/20C12N1/02C12P1/04C12R1/02
CPCA23L33/00A23L29/065C12N1/20C12N1/02C12P1/04A23V2002/00C12R2001/02C12N1/205A23V2200/30
Inventor 顾政陈凤婷邵婉晴靖广旭林锴黄伟达吴奇能
Owner 上海合庆火龙果科技开发有限公司