Lactobacillus fermentum and application thereof, fermented physalis alkekengi and preparation method thereof, and starch precipitant
A technology of Lactobacillus fermentum and precipitant, applied in the field of microorganisms, can solve problems such as unstable flocculation activity, and achieve the effects of shortening fermentation production time, reducing pollution and good stability
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
preparation example Construction
[0051] A preparation method of fermented acid syrup of Lactobacillus fermentum, the method is used to prepare the above-mentioned fermented acid syrup containing Lactobacillus fermentum, the method comprises the following steps:
[0052] (1) Pea juice medium formula: 1000mL pea juice, 10g milk peptone, 5g yeast extract powder, 10g glucose, 2g potassium dihydrogen phosphate, 1g polysorbate monooleate;
[0053] (2) Preparation method of pea juice: wash 40-60g of peas, add 1000mL of distilled water, heat and boil for 30min, and filter through a 120-mesh sieve to obtain pea juice;
[0054] (3) Preparation method of Lactobacillus fermentum FLL5429 seed fermentation broth: use an inoculation loop to pick Lactobacillus fermentum FLL5429 preserved on two-ring slant planes, place it in 5 mL of pea juice medium, ferment and cultivate it at 30°C for 24 hours, and expand the 5 mL of fermented liquid for cultivation , continue to insert into 100mL pea juice medium, ferment and cultivate at...
Embodiment 1
[0064] Isolation, screening and identification of microorganisms that accelerate the sedimentation of pea starch
[0065] 1. Medium
[0066] (1) Preparation of pea juice: take 40 g of peas and wash them, add 1000 mL of distilled water, heat and boil for 30 minutes, filter through a 120-mesh sieve to obtain pea juice;
[0067] (2) Pea juice medium formula: pea juice 1000mL, milk peptone 10g, yeast extract powder 5g, glucose 10g, potassium dihydrogen phosphate 2g, polysorbate monooleate 1g, adjust the pH of the pea juice medium to 6.8± 0.2, 121 ℃ sterilization for 15 minutes;
[0068] (3) MRS medium: finished medium;
[0069] (4) Naturally fermented pea physalis: obtained by natural fermentation in the food microbiology laboratory of Jinzhou Medical University.
[0070] 2. Detection method
[0071] 2.1 The preparation method of pea starch milk:
[0072] Wash and soak 40g of peas for 24 hours, take them out, add 1000mL of distilled water, crush them with a juicer for 30 seco...
Embodiment 2
[0098] Distribution of Flocculation Activity of Lactobacillus fermentum FLL5429 Strain
[0099] 1. Detection method
[0100] Take 10 mL of the seed fermentation stock solution of Lactobacillus fermentum FLL5429 strain and inoculate it into 100 mL of pea juice medium, cultivate it in a 30°C incubator for 48 hours, then centrifuge it at 10000r / min for 10 minutes, take the supernatant for later use, add the centrifuged cells, etc. Volume water was used to make a bacterial suspension, and at the same time, the bacterial body was washed twice with sterile distilled water, and an equal volume of water was added to make a washed bacterial suspension, and the fermentation stock solution, supernatant, bacterial suspension and washed bacterial suspension were respectively measured for flocculation of pea starch Flocculation of starch in milk.
[0101] 2. Measurement results
[0102] After different treatments, the flocculation activity of each part of Lactobacillus fermentum FLL5429 c...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More