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Geotrichum candidum and bean dreg fermented product and preparation method thereof

A technology for fermented products and Geotrichum candidum, which is applied in the field of Geotrichum candidum, bean dregs fermented products and their preparation, can solve the problem of low fat degradation rate, and achieve the effects of reducing the content of fat and excellent degradability.

Inactive Publication Date: 2021-06-11
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

However, the degradation rate of the strain on the fat in soybean is not high

Method used

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  • Geotrichum candidum and bean dreg fermented product and preparation method thereof
  • Geotrichum candidum and bean dreg fermented product and preparation method thereof
  • Geotrichum candidum and bean dreg fermented product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Preparation of seed solution: Store Geotrichum candidum CGMCC No.21454 at -80°C and spread it on potato dextrose agar (PDA) medium, and cultivate at 28°C for 36h for activation; take the activated mycelium and inoculate it into 100mL potato dextrose broth (PDB). ) medium, 28℃, 210r·min -1 Shaker culture for 2-3d, secondary activation; 5500r·min -1 The cells were collected by centrifugation for 15 min, and the volume was adjusted to 1 g·mL with sterile water. -1 Use as seed solution.

[0039] Preparation of fermentation medium: take 5.5g of bean dregs, add 44mL of water (solid-to-liquid ratio 1:8) to homogenize, add 2g of starch and mix, adjust pH to 4.5, dilute to 50mL, and transfer it to a 250mL conical flask (filling liquid). 20%), sterilized at 121 °C, 0.1 MPa for 15 min, and cooled for later use.

[0040]Fermentation of bean dregs: The seed liquid of Geotrichum candidum CGMCC No.21454 was placed in the fermentation medium at an inoculation amount of 1 g / mL, at 30...

Embodiment 2

[0042] Take 100 grams of dry bean dregs, cool to 38-42 ° C after sterilization, add the seed solution of Geotrichum candidum CGMCC No. 21454 prepared in Example 1, stir evenly, put into a plastic bag, poke holes, and ferment at 30 ° C to prepare bean dregs Fermented products. Wherein, the concentration of Geotrichum candidum in the seed solution is 1g / mL, and the addition amount of the seed solution is 10mL relative to 1kg of bean dregs,

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Abstract

The invention relates to geotrichum candidum CGMCC (China General Microbiological Culture Collection Center) No.21454, and provides application of the geotrichum candidum in preparation of a fermented product and a method for preparing a bean dreg fermented product by using the geotrichum candidum. The geotrichum candidum has excellent capability of degrading fat in raw materials in the fermentation process, and is an excellent strain for preparing low-fat fermented products. The content of fat in a fermented product prepared by taking the geotrichum candidum as a fermentation strain is remarkably reduced.

Description

technical field [0001] The application belongs to the field of food microorganism fermentation, and in particular, relates to a fermented product of Geotrichum candidum and soybean dregs and a preparation method thereof. Background technique [0002] Soybean is an important crop, rich in protein, amino acids and soy isoflavones and other nutritional functional components, and it is the way to obtain a variety of high-quality nutrients. Soybean dregs are by-products produced in the process of soybean processing soy products, and are rich in the nutritional and functional components of soybeans. However, due to the limited processing technology of soybean dregs, most of the dregs are discarded as waste. It is easy to spoil and deteriorate, resulting in serious environmental pollution and waste of resources; although a small part of bean dregs is dried and used as feed, the high-temperature drying process used in making bean dregs for feed not only increases energy consumption,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14A23L11/30C12R1/645
CPCA23L11/37
Inventor 王凤忠李淑英范蓓张蒙冉高雅鑫
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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