A method for producing bisabolene using fermented inulin raffinate

By inoculating in batches with Saccharomyces cerevisiae and Lactobacillus to ferment inulin extract residues, the problem of inulin extract residue resource waste was solved, the content of β-bisabolene and the nutritional level of fermentation products were increased, and economic and ecological benefits were improved.

CN115786407BActive Publication Date: 2026-07-21SHAANXI NORMAL UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
SHAANXI NORMAL UNIV
Filing Date
2022-12-12
Publication Date
2026-07-21

AI Technical Summary

Technical Problem

Inulin extract residue, as a byproduct of the inulin industry, has not been effectively utilized, resulting in resource waste, and its content in existing bisabolene preparations is low.

Method used

The inulin extract residue was fermented in batches using Saccharomyces cerevisiae and Lactobacillus (including Lactobacillus plantarum and Lactobacillus reuteri). Saccharomyces cerevisiae was inoculated first, followed by Lactobacillus, to control lactic acid production, increase β-bisabolene content, and enhance the protein, soluble sugar, and cellulose content in the fermentation products.

Benefits of technology

This approach enables the resource utilization of inulin extraction residues, increases the content of β-bisabolene, and enhances the nutritional level, economic benefits, and environmental benefits of fermentation products.

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Abstract

The present application belongs to the technical field of inulin fermentation, and relates to a method for producing bisabolene by fermenting inulin residue, comprising the following steps: 1) inulin residue pretreatment, standby; 2) mixing the pretreated inulin residue with water according to a mass ratio of 1:20, and inoculating 3% of the inulin residue according to the amount of the inulin residue, first inoculating saccharomyces cerevisiae, then inoculating lactobacillus after 12h-14h of fermentation at 26-30 DEG C, and obtaining a fermentation product containing beta-bisabolene after 20h-24h of fermentation, the lactobacillus including lactobacillus plantarum and lactobacillus reuteri, and the saccharomyces cerevisiae:lactobacillus plantarum:lactobacillus reuteri = 1:1:1. The method provided in the present application has high beta-bisabolene content, and simultaneously improves the content of protein, soluble sugar and cellulose in the product, and improves the nutritional level of the feed.
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