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A kind of Microbacillus oxidans na2 and its application

A technology of oxidizing microbacteria and bacterial agents, applied in the field of microorganisms, to achieve the effect of improving storage quality and food safety

Active Publication Date: 2022-05-20
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, how to suppress the content of solanine in potatoes has become a technical problem to be solved urgently now, and there are few researches on the biological control of potato solanine

Method used

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  • A kind of Microbacillus oxidans na2 and its application
  • A kind of Microbacillus oxidans na2 and its application
  • A kind of Microbacillus oxidans na2 and its application

Examples

Experimental program
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Effect test

Embodiment 1

[0029] In this embodiment, the separation and purification of endophytic bacteria that inhibit the growth of total solanine content in potatoes is as follows:

[0030] 1. Materials: The potato variety is Atlantic, collected from Dingxi City, Gansu Province;

[0031] 2. Disinfection: Potato tubers are disinfected with ultrapure water for 15 minutes, soaked in 0.01% Tween-20 for 1 minute, soaked in 3% sodium chlorate for 7 minutes, soaked in 2.5% sodium thiosulfate for 9 minutes, soaked in 75% alcohol for 3 minutes, and washed 5 times in distilled water , wherein 200 μL of the third washing water was used to coat the ISP2 plate, and then soaked in 10% sodium bicarbonate for 10 min;

[0032] 3. Separation: After cutting the surface-sterilized potato tubers, take 5mm samples each, air-dry them naturally in an ultra-clean workbench, and evenly place them on 11 kinds of separation media added with potato juice, and cultivate them at 28°C for 3 week;

[0033] 4. Medium: 10% concent...

Embodiment 2

[0052] This embodiment detects the inhibitory effect of Microbacterium oxydans NA2 on solanine during potato storage, and the specific process is as follows:

[0053] 1. Screening for the activity of inhibiting potato solanine: Shake the screened strains with YIM38 medium for 48 hours at 28°C and 200r.min-1. Select potato samples according to the requirements. After clear drying, soak the sample group in the fermentation broth of the strain for 10 minutes as the experimental group. The negative control is the blank YIM38 medium soaking the sample for 10 minutes. The positive control group uses the commonly used potato sprout inhibitor chlorine Chloropropham (1-methyl-3-chlorophenylcarbamate, CIPC) was applied to potato tubers according to the production dosage (0.01 mg CIPC / g Potatoes.). After all the samples were processed, the samples were stored at 28° C. under 100% light conditions for 7 days to induce the production of solanine.

[0054] 3. Determination of its solanine ...

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Abstract

The present invention relates to a kind of Microbacterium oxydans NA2 and its application. The preservation number of Microbacterium oxydans NA2 is CGMCC NO.18777. It is a potato endophytic bacterium isolated from potatoes in the present invention. It is cultured in YIM38 solid The base grows well. The experiment of the present invention verifies that the inoculation of Microbacterium oxydans NA2 before potato storage can effectively inhibit the growth of the toxic substance solanine during potato storage, and significantly improve the use safety of potatoes. The invention significantly reduces the loss of the potato industry caused by the increase of the solanine content by means of biological control, and has practical application value in aspects such as potato planting and storage.

Description

technical field [0001] The invention relates to the technical field of microorganisms, in particular to Microbacterium oxidans NA2 and its application. Background technique [0002] Potato is one of the main food crops at present. It contains a lot of starch, which can provide abundant calories for the human body. It is also rich in various proteins, amino acids, vitamins and minerals. Because of its low fat content, it is beneficial to inhibit weight gain, Prevent obesity. At present, the processed products of potatoes have been continuously comprehensively developed and utilized, such as 1. Potato food (potato chips, strips, dices, mud, puffed food); 2. Potato vermicelli, vermicelli; 3. Potato starch; 4. Whole potato powder, etc. . In addition, potatoes are also widely used in many fields such as textiles, papermaking, chemicals, building materials, and medicine. [0003] During the post-harvest storage of potatoes, due to improper storage methods or external damage, ad...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23B7/155C12R1/01
CPCC12N1/20A23B7/155C12R2001/01C12N1/205
Inventor 刘佳萌范蓓王凤忠金诺卢嘉黄亚涛
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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