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Food antibacterial additive and application thereof

An antimicrobial additive and food technology, applied in the field of food additives, can solve problems such as unsatisfactory effect and narrow antibacterial spectrum, and achieve stable antibacterial effect, good antibacterial effect, and excellent antibacterial effect

Active Publication Date: 2021-07-16
MEDONCARE PHARMA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the unsatisfactory effect of the existing food antibacterial additives, the shortcomings such as narrow antibacterial spectrum, the first purpose of the present invention is to provide a new food antibacterial additive, aiming at innovative synergistic combination of the ingredients, Broaden the antibacterial spectrum to achieve broad-spectrum and high-efficiency antibacterial effect

Method used

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  • Food antibacterial additive and application thereof
  • Food antibacterial additive and application thereof
  • Food antibacterial additive and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] The preparation of the fermented product of the coronoid saccharomyces coronoides of embodiment one

[0047] 1. Preparation of S. coronoidis strain

[0048] Inoculate P. coronoidis on PDA medium, and culture in a constant temperature incubator at 25-30°C for 3-5 days until P. coronis produces a large number of golden-yellow amenocystic spores. Scrape off the spores with sterilized water , transferred to a centrifuge tube, added glass beads, shaken for 10-20min, and filtered with sterilized absorbent cotton. Measure the OD600 value with a spectrophotometer, adjust the OD600 value to 1.8-2.0 (1ⅹ108 spores / mL), and the spore suspension of S. coronoidis was obtained.

[0049] 2. Solid fermentation

[0050] Select fresh black tea leaves, remove impurities, fix the tea leaves at 180°C, knead them for 30 minutes to 45 minutes, add water, and make the tea water ratio (black tea fresh tea leaves: water weight ratio) 1:2 to 1:5, and then mix the tea leaves Push away the thickn...

Embodiment 2

[0053] Example 2 Evaluation of antibacterial effect of fermented product solution of Saccharomyces coronarii in black tea (Oxford cup method)

[0054] 1. Preparation of fermented solution of Saccharomyces coronoidis

[0055] See the solution obtained by dissolving the dry matter of the liquid fermentation extract of Example 1 with 25 times the weight of water; following all implementation cases, unless otherwise stated, the fermented product solution used is the solution.

[0056] 2. Activation of bacteria

[0057] Under aseptic operation conditions, transfer the tested bacteria into the corresponding test tube slant culture medium, cultivate the bacteria in a constant temperature incubator at 30-37 °C, cultivate yeast and mold at 25-30 °C, and then place them at 0-30 °C. Refrigerate at 4°C for later use. Escherichia coli, Pseudomonas fluorescens, Bacillus subtilis, Bacillus cereus, Staphylococcus aureus, Aspergillus flavus, Aspergillus niger, Saccharomyces cerevisiae, all o...

Embodiment 3

[0071] The minimum inhibitory concentration MIC of the fermented product solution of the black tea coronoid sacrum of embodiment three

[0072] 1. Preparation of bacterial suspension

[0073] Bacteria and yeast suspension: use the combination of plate colony counting method and spectrophotometry, and use normal saline to prepare the initial bacterial solution with a concentration of 10 7 cfu / mL bacterial suspension.

[0074] Spore suspension: use sterile saline to wash a large number of spores produced by the mold from the slope, transfer to a centrifuge tube, add glass beads, shake for 10-20min, filter with sterilized absorbent cotton, plate colony counting method and spectrophotometry method combined with physiological saline to make the filtrate into a concentration of 10 7 cfu / mL of spore suspension.

[0075] 2. Preparation of bacterial liquid culture medium

[0076] Take the configured concentration as 1×10 7 Add the cfu / mL bacterial suspension into the broth liquid ...

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Abstract

The invention discloses a food antibacterial additive, which takes a dark green tea eurotium cristatum fermentation product as a main active substance, at the same time, one or more of four active substances including nisin, tea polyphenol, a bamboo leaf antioxidant and sodium phytate are added, and all the components of the food antibacterial additive can achieve a synergistic effect. The dark green tea eurotium cristatum fermentation product serving as a main active substance of the composition comes from solid-state or liquid-state fermentation of dark green tea. The food antibacterial additive taking the dark green tea eurotium cristatum fermentation product as the main active substance has physiological effects, broad-spectrum bacteriostasis, safety and stability. The invention further discloses a preparation method and application of the food antibacterial additive.

Description

technical field [0001] The invention relates to a food additive, in particular to a food antibacterial additive. Background technique [0002] During the preservation process of food, it is easily infected by microorganisms such as bacteria, molds, and yeasts, resulting in spoilage. Spoilage and deterioration will not only cause the food to lose its own value, but also cause poisoning. In order to achieve antiseptic effect, chemical preservatives are usually added. Typical chemical preservatives mainly include benzoic acid and its salts, sorbic acid and its salts, parabens, and nitrates. However, scientific research and experiments have shown that , the safety of chemically synthesized preservatives is not high, and there are strict requirements for adding limits. [0003] In order to solve the problems of chemical preservatives, finding natural preservatives to replace is one of the main directions of developing preservatives at present. Some natural antiseptic ingredient...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L3/3463A23L3/3454A23F3/10A23F3/18
CPCA23L3/3472A23L3/3463A23L3/3454A23F3/10A23F3/18A23V2002/00A23V2200/10
Inventor 刘晓忠伍惠夏文娟李洋胡明韬
Owner MEDONCARE PHARMA CO LTD
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