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Application of saccharomyces cerevisiae ZLG-6 and lactobacillus plantarum Picp-2

A Saccharomyces cerevisiae, ZLG-6 technology, applied in the direction of microorganism-based methods, bacteria, microorganisms, etc., can solve the problems of process route differences, the color of blueberry fermentation liquid can not meet the cosmetic raw materials, etc., to achieve high anthocyanin content, high The effect of scavenging DPPH free radical activity

Active Publication Date: 2020-07-31
INST OF BAST FIBER CROPS CHINESE ACADEMY OF AGRI SCI
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  • Abstract
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AI Technical Summary

Problems solved by technology

After a long fermentation time, active substances such as anthocyanins are largely destroyed, and the color of the blueberry fermentation liquid cannot meet the requirements of cosmetic raw materials. Different requirements lead to differences in the process routes of product development.

Method used

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  • Application of saccharomyces cerevisiae ZLG-6 and lactobacillus plantarum Picp-2

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1: blueberry fermentation test

[0040] 1. Fermentation raw materials

[0041] Wash the fresh blueberries, mix them with water at a ratio of 1:1, put them into a juicer, crush them, fill them into a sterile triangular flask, pasteurize them, cool them down, and set aside.

[0042] 2. Bacteria for fermentation

[0043] Saccharomyces cerevisiae ZLG-6, Lactobacillus plantarum Picp-2, Shanghai brewing 1.01 (acetic acid bacteria), Angel fruit yeast (common yeast, purchased online from Taobao Angel yeast flagship store), Baiyunshan Jingxiutang probiotic compound freeze-dried powder;

[0044] Ordinary yeast is activated by the unicellular Saccharomyces cerevisiae ZLG-6 activation method provided by the invention, and the activation mode of acetic acid bacteria is as follows:

[0045] The formula of acetic acid bacteria slant medium is: 1% yeast extract, 2% glucose, 0.3% K 2 HPO 4 , 0.2% MgSO 4 , 2% agar, sterilized under high pressure at 121°C for 25 minutes, ...

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Abstract

The invention relates to the technical field of microbial fermentation, and discloses application of saccharomyces cerevisiae ZLG-6 and lactobacillus plantarum Picp-2 in preparation of a blueberry fermentation microbial agent or blueberry fermentation. Specific screened saccharomycetes and lactic acid bacteria are selected to act on blueberry fermentation, and the prepared fermented raw material has high DPPH free radical clearing activity, higher anthocyanin content, higher polyphenol content and higher SOD enzyme activity, and can serve as an effective component of cosmetics.

Description

technical field [0001] The invention relates to the technical field of microbial fermentation, in particular to the application of unicellular Saccharomyces cerevisiae ZLG-6 and Lactobacillus plantarum Picp-2. Background technique [0002] Blueberry stems, leaves and fruits are rich in natural pharmaceutical active ingredients such as flavonoids and phenols, which show great application potential in the research and development of cosmetics, medicines, and functional foods. At present, with the improvement of people's living standards and more emphasis on health, blueberries have a broad market both at home and abroad, but they are mainly fresh food, and the product form is relatively simple. Due to the extremely short storage period of fresh fruit, if blueberries are processed into products that can be stored for a long time, it can not only meet consumers' needs for product nutrition and health care, but also enrich market supply and extend the product chain. In addition,...

Claims

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Application Information

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IPC IPC(8): C12N1/18C12N1/20C12R1/865C12R1/25C12R1/225C12R1/23C12R1/46
CPCC12N1/18C12N1/20
Inventor 彭源德谢纯良朱作华龚文兵周映君严理胡镇修
Owner INST OF BAST FIBER CROPS CHINESE ACADEMY OF AGRI SCI
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