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A strain of Lactobacillus furfur for fermentation and its fermentation preparation process

A preparation process and fermentation bacteria technology, applied in microbial technology and its application fields, can solve the problems of no fermentation products, and achieve the effects of promoting release, good fermentation characteristics, and stable product quality

Active Publication Date: 2021-11-26
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

At present, there are few fermented products on the market related to "food and medicine from the same source" traditional Chinese medicine.

Method used

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  • A strain of Lactobacillus furfur for fermentation and its fermentation preparation process
  • A strain of Lactobacillus furfur for fermentation and its fermentation preparation process
  • A strain of Lactobacillus furfur for fermentation and its fermentation preparation process

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The separation and purification of embodiment 1 lactic acid bacteria

[0045] The collected folk enzyme products were diluted 10-fold with sterile normal saline in a clean bench, and 1 mL of the bacterial solution with an appropriate dilution was taken and spread evenly on the lactic acid bacteria identification medium with a coating stick and placed in a 37°C annulus. Cultivate at constant temperature in an oxygen incubator for 48-72h. Then take out the culture and pick a single colony with a diameter of 1-2mm and a smooth surface under a sterile environment, and use the streak method to inoculate it on a new lactic acid bacteria identification medium, and repeat it several times until the pure colony is isolated and purified. At that time, the bacteria were initially identified as lactic acid bacteria, and the strains were numbered. The screened lactic acid bacteria were serially diluted with sterile saline, and the colony morphological characteristics and micromorph...

Embodiment 2

[0047] Embodiment 2 Lactobacillus strain identification

[0048] The phenotypic characteristics and 16SrDNA of the purified strains were systematically identified.

[0049] 1. Phenotypic characteristics and phenotype observation:

[0050] The morphological characteristics of the isolated 4 strains of lactic acid bacteria were as follows: figure 1 shown by figure 1 It can be seen from A that the colonies of the strains are all milky white, the edges are relatively regular and round, the surface is smooth, and the diameter of the colonies is in the range of 1.0-1.5mm. They are named 84-M-Y-7, 83-M-Y-6, and 57 respectively. -M-H-7 and 102-M-H-8. The 4 strains of lactic acid bacteria were identified by Gram staining, and the characteristics of the bacteria were observed under a 100 times oil lens. The results of microscopic examination showed that all the strains were Gram-positive strains, and the bacteria were rod-shaped and arranged in various ways.

[0051] 2. 16S rDNA se...

Embodiment 3

[0054] The screening of embodiment 3 Lactobacillus furfur (L.farraginis) 84-M-Y-7

[0055] Choose fresh dendrobium, remove sundries and rotten leaves, clean the dendrobium with flowing water, cut into sections (about 2-3cm), blanch (about 10-20s), squeeze juice, boil (about 10- 20s), filled into a 250mL Erlenmeyer flask. The 250mL Erlenmeyer flask was sterilized at 121°C for 15 minutes.

[0056] Inoculate the activated 4 strains of lactic acid bacteria into the pre-sterilized MRS liquid medium in the ultra-clean workbench for 3-4 subcultures. When the number of viable bacteria reaches 1×10 7 When the CFU / mL is above, the seed liquid is prepared for use.

[0057] The seed solutions of 4 lactic acid bacteria were inoculated into dendrobium juice according to the inoculum amount of 10% for fermentation. The fermentation conditions were: 37°C constant temperature static culture for 48h, and then transferred to 4°C low-temperature refrigerator for post-ripening for 48h. During t...

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Abstract

The invention provides a fermentation lactobacillus furfur and the application of the fermentation preparation process thereof. The present invention separates and obtains a kind of lactobacillus from natural fermented enzyme, and is identified as Lactobacillus furfur Lactobacillus farraginis , named 84-M-Y-7, which is preserved in the General Microorganism Center of China Committee for the Collection of Microorganisms, and the preservation number is CGMCC No.22055. The bacterium is a food-use lactic acid bacterium with a short culture period and a fast growth and reproduction speed. The invention also provides the application of the fermentation process of the bacterial strain, through fermentation, post-ripening, centrifugation, filtration, seasoning and filling, to obtain beverage products. The fermented beverage produced by using this strain not only has the unique aroma and taste of natural plant beverages, but also optimizes the original flavor of Chinese medicinal materials, so that the product tastes better, has higher nutritional value, and has a longer shelf life. antioxidant properties.

Description

technical field [0001] The invention relates to microbial technology and its application field, in particular to a lactic acid bacteria strain for food fermentation and its application in homologous fermentation of food and medicine. Background technique [0002] Fermentation refers to the process in which people use the life activities of microorganisms under aerobic or anaerobic conditions to prepare microbial cells themselves, or direct metabolites or secondary metabolites. Nowadays, microbial fermentation technology has been widely used in the food processing industry. Compared with the production mode of traditional fermented products, the use of specific strains of fermentation can effectively solve the problems existing in the industrial production of traditional fermented foods, and has strong fermentation activity, The fermentation time is short, the activity of microbial strains can be maintained, the contamination of bacteria can be effectively prevented, raw mate...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L2/38A23L2/84A23L33/00C12R1/225
CPCC12N1/20A23L2/382A23L2/84A23L33/00A23V2002/00A23V2400/11A23V2200/30
Inventor 李淑英王凤忠高洁侯丽真范蓓佟立涛
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI