Method for preparing thermal thermophilus fermentation product by using rice bran enzyme hydrolysate

Abstract

The invention provides a method for preparing a Thermus thermophilus fermentation product by fermenting rice bran enzyme hydrolysate. According to the method, the cheap rice bran enzyme hydrolysate is used as a thermophilic thermophilic bacterium fermentation substrate, and thermophilic thermophilic bacterium fermentation can be independently carried out or saccharomyces cerevisiae is adopted for co-fermentation, so that the preparation cost of a thermophilic thermophilic bacterium fermentation product can be effectively reduced; by adopting the preparation method disclosed by the invention, intracellular and extracellular fermentation products of the Thermus thermophilus can be prepared at the same time, and the fermentation products not only have high polysaccharide and amino acid contents, but also can improve the tyrosinase inhibition rate and DPPH free radical scavenging rate. The intracellular and extracellular products synthesized by fermenting the thermophilic bacteria have the biological activities of resisting oxidation, whitening and the like, and can be applied to the cosmetic industry, so that the comprehensive high-value utilization of the rice bran and the functional components of the thermophilic bacteria is realized.

Description

technical field [0001] The invention belongs to the technical field of microorganisms. More specifically, it relates to a method for preparing a fermentation product of Thermus thermophilus by utilizing rice bran enzymatic hydrolyzate. Background technique [0002] The fermentation product of Thermus thermophilus has photoprotection, preventing or treating damage related to ultraviolet and infrared free radicals, and repairing skin damage. The fermented product not only minimizes wrinkles, improves skin integrity, and deeply hydrates, nourishes and improves elasticity, but also acts as an antioxidant, so it can be added to cosmetics as an anti-aging and moisturizing ingredient. At present, the fermentation products of Thermus thermophilus have many functions, but their production costs are high, thus limiting the application of the fermentation products of Thermus thermophilus in cosmetics. [0003] my country is one of the countries with the largest rice production in the...

AI Technical Summary

Problems solved by technology

Although rice bran has been used for high-value utilization in the prior art, there are still few methods for using rice bran as a raw material for processing and preparation, and there are no literature reports on the use of rice bran to prepare the fermentation product of Thermus thermophilus

[0004] At present, there are few studies on the preparation of fermentation products of Thermus thermophilus. Chinese patent CN108517345 A discloses a method for combined fermentation of Thermus thermophilus and saccharomyces. Improve some active components of Thermus thermophilus; although this method can improve the active components of Thermus thermophilus, this method needs to strictly control the acid-base conditions of the fermentation, and requires multiple enrichment cultures, and the process is complicated , and only the mixture of the fermentation products of Thermus thermophilus, that is, the extracellular product of Thermus thermophilus, is used as an effective functional ingredient, which makes the prepared product of Thermus thermophilus not fully play its role, and the fermentation The synthetic medium used is relatively expensive

At present, there are few reports on the use of rice bran to prepare the fermentation product of Thermus thermophilus, and in view of the deficiencies of the existing technology, in order to make full use of the fermentation product of Thermus thermophilus, it is necessary to develop a simple, low-cost, high biological activity The thermophilic Thermus fermented product and its preparation method can be applied to large-scale production and preparation, and at the same time realize the high-value utilization of rice bran