Preparation method of fermented product with multiple physiological functional activities and special bacillus amyloliquefaciens
A technology for dissolving Bacillus amyloliquefaciens, which is applied in the field of fermentation and can solve problems such as the lack of Bacillus amyloliquefaciens.
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Embodiment 1
[0079] Example 1. Isolation, Identification and Preservation of Bacillus amyloliquefaciens CAUNDJ118CGMCCNo.16050
[0080] 1. Isolation of bacteria CAUNDJ118
[0081] 1. Add 1 g of commercially available shiitake mushroom paste to 10 mL of LB liquid medium, mix thoroughly, and incubate at 37°C and 200 rpm for 12 hours to obtain a enrichment solution.
[0082] 2. After completing step 1, take the enrichment solution, add it into a sterile test tube filled with 9mL sterile normal saline and mix well (at this time, the dilution is recorded as 10- 1 ), then draw 1mL from this test tube and add it to another sterile test tube filled with 9mL sterile normal saline and mix evenly, and so on to make 10 -2 、10 -3 、10 -4 、10 -5 Bacterial suspensions at different dilutions. 0.1 mL of each dilution was evenly spread on the LB solid plate, and incubated at a constant temperature of 37°C for 24 hours.
[0083] 3. After completing step 2, pick the colony and streak it on the LB solid p...
Embodiment 2
[0103] Embodiment 2, cooking time, inoculum size and fermentation time are on the viscosity of Bacillus amyloliquefaciens (Bacillus amyloliquefaciens) CAUNDJ118 fermented red bean, the influence of hardness and fibrinolytic enzyme activity
[0104] 1. Preparation of bacterial solution
[0105] 1. Inoculate Bacillus amyloliquefaciens (Bacillus amyloliquefaciens) CAUNDJ118 on LB solid medium and culture at 37°C for 12h (for activation).
[0106] 2. Inoculate the single colony obtained in step 1 into 10 mL of LB liquid medium, culture at 37°C and 200 rpm to obtain the bacterial liquid.
[0107] 2. Red bean pretreatment
[0108] 1. Take red adzuki beans, add water, and fully soak them at 25°C for 9-12 hours to obtain soaked beans.
[0109] The soaked beans are 2.5±0.5 times of the wet weight of the red bean before soaking.
[0110] 2. After completing step 1, take soaked beans, remove incomplete and / or unevenly colored and / or poorly water-absorbed soaked beans, and obtain selec...
Embodiment 3
[0118] Example 3, Active component analysis and functional activity analysis of red bean fermented by Bacillus amyloliquefaciens (Bacillus amyloliquefaciens) CAUNDJ118
[0119] 1. Preparation of bacterial solution
[0120] 1. Inoculate Bacillus amyloliquefaciens (Bacillus amyloliquefaciens) CAUNDJ118 on LB solid medium and culture at 37°C for 12h (for activation).
[0121] 2. Inoculate the single colony obtained in step 1 into 10 mL of LB liquid medium, and culture at 37° C. and 200 rpm for 12 hours to obtain a bacterial liquid.
[0122] 3. Take the bacterial solution obtained in step 2, add LB liquid medium to dilute, and obtain a concentration of 10 7 CFU / 100g of bacterial liquid.
[0123] 2. Red bean pretreatment
[0124] 1. Take red adzuki beans, add water, and fully soak them at 25°C for 9-12 hours to obtain soaked beans.
[0125] The soaked beans are 2.5±0.5 times of the wet weight of the red bean before soaking.
[0126] 2. After completing step 1, take soaked bean...
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