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Bacillus martensii and application thereof

A technology of Bacillus and Martensis, applied in the field of microorganisms, can solve the problems of losing oxygen-carrying capacity and achieve the effects of improving safety, growing fast, and reducing nitrite content

Active Publication Date: 2022-04-12
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nitrite is toxic and carcinogenic. One is that nitrite can oxidize the low-iron hemoglobin in the blood to methemoglobin, thereby losing the ability to carry oxygen; the other is that nitrite easily synthesizes carcinogenic nitrosamines with amines.
However, no research has been found on the application of Bacillus to sprout fermentation.

Method used

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  • Bacillus martensii and application thereof
  • Bacillus martensii and application thereof
  • Bacillus martensii and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The present application provides a B. marcorestinctum YC-1, which is preserved in the China Center for Type Culture Collection, and the preservation number is: CCTCC No. M 20211678.

[0038] Specifically, the strain was isolated and screened from Sichuan traditional fermented sprouts, and its 16S rDNA sequencing was carried out to construct a 16S rDNA phylogenetic tree, and its morphological and physiological and biochemical characteristics were analyzed and identified.

[0039] The physiological and biochemical results of the strain are shown in Table 1. The strain can utilize glucose and glucose (gas production) and has nitrate reducing ability.

[0040] Table 1 Physiological and biochemical identification results table

[0041]

[0042] Remarks: "+" means use, "-" means not use

[0043] See figure 1 As shown, the 16S rDNA phylogenetic tree constructed by 16S rDNA sequencing of the strain showed that the strain was in the same branch as Bacillus mazenii.

[0044...

Embodiment 2

[0048] The application provides a method for preparing fermented sprouts, which uses the above-mentioned Bacillus martensii YC-1 to ferment to obtain fermented sprouts, which specifically includes the following steps:

[0049] Step S1. Cultivate Bacillus martensi YC-1 to obtain a bacterial suspension;

[0050] Step S2. Scribing the fresh and harmless mustard greens (two flat piles), air-drying and air-drying at room temperature for 20-30 hours;

[0051] Step S3. adding salt to the dried mustard greens, and marinating for 20-30 hours;

[0052] Step S4. After pickling, the mustard greens are washed, and after 20-30 hours of natural air drying, brown sugar water is added;

[0053] Step S5. Then add the auxiliary materials into the mustard greens, and stir evenly;

[0054] Step S6. The mustard is packed into a glass jar, and the Bacillus martensii YC-1 bacterial suspension is evenly sprayed on the surface of the mustard;

[0055] Step S7. Compress the mustard greens that have b...

experiment example 1

[0071] 1. Detection of volatile flavor compounds

[0072] The volatile flavor compounds were detected on the sprout samples stored and fermented for 3 months in Example 2 and Comparative Example 1, and the results are shown in Table 2.

[0073] Table 2 Determination results of volatile flavor compounds

[0074]

[0075]

[0076] Through the analysis of flavor components, the sprouts of Example 2 have more types of volatile compounds. In Example 2, a total of 40 volatile compounds were detected, including acids (2 types), alcohols (6 types), aldehydes (7 types), esters (7 types), and olefins (18 types). A total of 30 volatile compounds were detected in Comparative Example 1, including acids (2 types), alcohols (3 types), aldehydes (5 types), esters (5 types), and olefins (15 types).

[0077] The content of volatile compounds measured in Example 2 is more abundant, with a total content of 24285.83 μg / 100g, much higher than the total content of volatile compounds measured...

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Abstract

The invention discloses bacillus martensii and application of the bacillus martensii. The bacillus martensii YC-1 is preserved in the China Center for Type Culture Collection, and the preservation number of the bacillus martensii YC-1 is CCTCC (China Center for Type Culture Collection) No. M 20211678. The bacillus martensii YC-1 provided by the invention is relatively good in activity and relatively fast in growth, has nitrate reducing capacity, and can be applied to fermentation of bean sprouts. The preparation method comprises the following steps: taking fresh leaf mustard as a raw material, scribing, airing, salting, desalting, marking sugar, adding auxiliary materials, and then inoculating the bacillus martensii YC-1 for fermentation, thereby obtaining the fermented bean sprouts. The preparation method comprises the following steps: taking fresh leaf mustard as a raw material, and carrying out slicing, airing, salting, desalting, marking sugar, adding auxiliary materials, and inoculating the bacillus martensii YC-1 for fermentation. According to the method, the fragrance and the fermentation quality of the bean sprouts are improved, bean sprout products with flavor and quality superior to those of naturally-fermented bean sprouts are obtained, the nitrite content of naturally-fermented bean sprouts is reduced, and the safety of the products is improved.

Description

technical field [0001] The invention relates to the technical field of microorganisms, in particular to a bacillus martensi and its application. Background technique [0002] Yibin bean sprouts (hereinafter referred to as bean sprouts), together with Neijiang kohlrabi, Fuling mustard mustard, and Nanchong winter vegetables, are called "four major pickles". A type of fermented vegetable products made by salting, desalting, sugar marking and other processes. Sprouts are rich in various amino acids, organic acids, reducing sugars, volatile flavor substances and other nutrients, and are loved by consumers for their "crisp, tender, fresh and fragrant" taste. [0003] However, due to the long-term salting of sprouts, the salt content of sprouts is relatively high, and the higher salt environment is conducive to the transformation of nitrate in vegetables under the action of some nitrate-reducing bacteria and enzymes. into nitrite. Nitrite is toxic and carcinogenic. One is that ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L19/20C12R1/07
CPCY02A40/90
Inventor 钟凯钟一馨邹雨珂白津榕吴艳萍高鸿
Owner SICHUAN UNIV
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