Streptococcus thermophilus PS-3 and its application in removing astringency and improving functional activity of fermented peanut red skin

Through the fermentation treatment of Streptococcus thermophilus PS-3, the problem of difficulty in removing the astringent smell of peanut red coat is solved, its antioxidant performance and ability to inhibit α-glycosidase are improved, and the wide application of peanut red coat in food is achieved, and the production cost is reduced.

CN117229947BActive Publication Date: 2025-03-25SHANDONG PEANUT RES INST
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Patent Information

Application Number
CN202311078817.6
Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Filing Date
2023-08-25
Publication Date
2025-03-25
Estimated Expiration
2043-08-25

AI Technical Summary

Technical Problem

The prior art is difficult to effectively remove the astringent smell of peanut red coats, and the traditional method has high production costs, which limits the application of peanut red coats in food.

Method used

The peanut red coat was fermented by Streptococcus thermophilus PS-3, and the astringent smell of the peanut red coat was removed through static fermentation treatment, which improved its antioxidant properties and inhibited α-glycosidase.

Benefits of technology

The astringent smell removal of peanut red coat is achieved, the taste quality is improved, and its antioxidant properties and inhibitory ability on α-glycosidase are improved, reducing production costs.

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Abstract

The invention discloses a thermophilic streptococcus PS-3 and its application in removing astringency and improving functional activity of fermented peanut red skin, belonging to the technical field of fermented microorganisms. The thermophilic streptococcus of the invention is a thermophilic streptococcus PS-3 strain, and its deposit number is CGMCC NO: 27737. The use of the strain to ferment peanut red skin can not only remove the astringency of the peanut red skin, but also improve the taste quality of the peanut red skin; it can also improve the inhibitory effect of the peanut red skin solution on α-glucosidase after fermentation, and has antioxidant properties. The method is simple, the production cost is low, and it provides a possibility for the application of peanut red skin in the food field.
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