Antiseptic antistaling agent containing hay bacillocin

A technology of Bacillus subtilis and preservative, applied in the directions of biocides, animal repellents, plant growth regulators, etc.

Inactive Publication Date: 2006-11-01
武汉绿世纪生物工程有限责任公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are no reports of Bacillus subtilis strains with commercial development value in the field of antiseptic and fresh-keeping of fruits and vegetables

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0057] The preparation method of the slant strain is the same as above.

[0058] After the solid fermentation medium is sterilized, it is inoculated with liquid shake flask strains (or seed tank fermentation strains). The formula of the seed fermentation culture medium is: 20% potato boiled juice as water, 1%-3% glucose, 0%-0.5% NaCl, 0.1%-2% peptone, 0%-0.8% yeast extract.

[0059] Inoculate shake flasks or seed pots after preparing a spore suspension with the slant strain. The fermentation temperature is 28-30° C., the rotating speed of the shaker is 200 rpm / min (or the rotating speed of the fermenter is 120 rpm / min-350 rpm / min, and the ventilation rate is 0.6%-1.2%). It is advisable to ferment to the mid-logarithmic growth stage.

[0060] b. Solid fermentation medium

[0061] The formula of the solid fermentation medium is: 2% to 20% of wheat bran, 1% to 10% of bean cake powder, 1% to 10% of corn flour,

[0062] Glucose 1% to 10%, potassium dihydrogen phosphate 0.1% to ...

Embodiment 1

[0096] Embodiment 1: Bacillus subtilis CCTCC M204085 liquid fermentation and the technology that prepares spore former powder

[0097] a. Strain preparation

[0098] Culture medium for slant strains: 200 grams of peeled potato slices, add 1000 ml of water to cook the juice (100°C, 20 minutes), remove the residue and leave the juice. During the cooking process, add water in a timely manner until the boiled juice is 1000ml. Add 20 grams of sucrose and dissolve. Add 15 grams of agar again, and melt the agar (the evaporated water will also be supplemented in an appropriate amount during the process of melting the agar). pH natural.

[0099] Sterilize according to conventional methods, make a slant, pre-cultivate for 2 days, inoculate the activated Bacillus subtilis CCTCC M204085 stock, and culture at a constant temperature of 30°C±1°C for 3 days. Stop culturing when more than 95% of the bacteria have formed spores under the microscope.

[0100] Wash the cultured bacteria on t...

Embodiment 2

[0106] Embodiment 2, the process of Bacillus subtilis CCTCC M204085 solid fermentation and preparation of raw powder

[0107] a, strain preparation: same as embodiment 1.

[0108] b. Preparation of solid fermented seeds:

[0109] Solid fermented seeds are prepared in liquid fermenters. Its seed medium formula is: glucose 2%, bean cake powder 1.5%, yeast powder 1%, light calcium carbonate 1%, corn flour 1.0%, KH2PO4 0.5%, MgSO4 0-3%,

[0110] pH 8.0 before disinfection. After high-pressure steam sterilization, the prepared strains are connected, and the inoculum amount is 1 eggplant bottle strain for every 200 liters of seed liquid. 28°C-30°C aerated culture for 12 hours, the stirring speed was 250rpm, and the air volume was gradually increased from 1:0.6 to 1:10. In this implementation, 200 liters of seed liquid were obtained by fermentation.

[0111] c. Solid fermentation medium

[0112] Corn flour 8%, bean cake flour 10%, wheat bran 20%, rice flour 10%, glucose 2%, per...

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PUM

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Abstract

An antiseptic and antistaling agent in the form of wettable powder, suspension, effervescent particle, tablet, or mixture with chemical bactericide features that it contains Bacillus subtilis (CCTCC M204085). Its advantage is high effect.

Description

Background technique [0001] In the process of storage and transportation of fruits and vegetables after picking, rot occurs due to microbial infection, or due to natural aging after harvest, the quality declines, and even eventually loses its edible value. These are the main reasons for the post-harvest loss of fruits and vegetables. According to statistics, the average annual loss rate in the world is 25%, and the rot loss rate in developing countries is even higher, reaching 40% to 50%. At present, there are many anti-corrosion and fresh-keeping methods adopted by countries all over the world, which are divided into three categories: physical fresh-keeping method, chemical fresh-keeping method, and film fresh-keeping method. Among them, chemical fresh-keeping method has the longest history of fresh-keeping application and the best effect. Tobuzine, benlaite, tekto, carbendazim, etc. are some commonly used chemical preservatives for fruits and vegetables. However, since the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/14A01N25/00A01N65/00
Inventor 林开春徐雪莲代鹏冯斌张用梅
Owner 武汉绿世纪生物工程有限责任公司
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