Method for preparing edible protein bacteriostatic agent from red corn and application of edible protein bacteriostatic agent

Abstract

The invention discloses a method for preparing an edible protein bacteriostatic agent by using red corn and application of the edible protein bacteriostatic agent. The preparation method comprises the following steps: (1) preparing a culture medium 1 of the protein bacteriostatic agent; (2) preparing a culture medium 2 of the protein bacteriostatic agent; (3) inoculating bifidobacterium bifidum in the sckjjM1, and culturing to obtain an sckjjM1 culture; inoculating bifidobacterium adolescentis in the sckjjM2, and culturing to obtain an sckjjM2 culture; and (4) performing cold shock in the culture process, performing mixed culture on the sckjjM1 culture and the sckjjM2 which are subjected to cold shock, and filtering supernate to obtain the antioxidant protein bacteriostatic agent. The bacteriostatic agent disclosed by the invention is a natural protein bacteriostatic agent with oxidation resistance, stability and safety, and is widely applied to preparation of food, skin care products, preservatives or feeds. The composition is applied to disinfection of skin, vehicles, airplanes and rooms, is also applied to equipment washing, wiping or soaking disinfection, and has a high killing rate on pathogenic bacteria on the surface and in the air.

Description

Technical Field

[0001] This patent involves the method and application of preparing edible natural protein antibacterial agents with antioxidant, stability and safety. It can be added to food, skin care products, preservation and feed, and can also be safely sprayed in vehicles, airplanes and indoors. It belongs to the field of probiotic applications. Background Art

[0002] As people's living standards improve, they are required to be safe, non-resistant and healthy for antibacterial agents.

[0003] Probiotics are a type of active microorganisms that colonize the human intestine and reproductive system and are beneficial to the host. [1] Some of them come from the intestines or feces of healthy people (infants, breast milk, centenarians), and some are extracted and separated from foods or fermented foods with a long history of safe consumption, with a long history of safe use and confirmed probiotic effects. From the perspective of safety and health, we are looking for new natural protein antibacterial agents with broad-spectrum antibacterial activity and high stability to avoid drug resistance caused by antibiotic antibacterial agents.

[0004] As consumers pay more attention to the safety of disinfectants and antibacterial agents and have a growing negative perception of antibiotic resistance, people are increasingly interested in developing safe and non-toxic biological antibacterial agents. Therefore, it is crucial to find new natural antibacterial agents with broad-spectrum antibacterial activity and high stability and apply them to food preservation and other fields.

[0005] Antibacterial substances such as bacteriocins, organic acids (such as lactic acid, acetic acid and butyric acid) and hydrogen peroxide produced by probiotics during the fermentation process can be used to inhibit common spoilage bacteria and pathogens in fruits, vegetables and fresh meat. [2] The physical and chemical methods can be used to select and breed Lactobacillus acidophilus NX2-6 to produce antibacterial agents. [3] Lactic acid bacteria form a competitive relationship with harmful microorganisms. In the process of colonizing mucosal epithelial cells, the number of harmful microorganisms is reduced through competition, reducing the occurrence of diseases. [4-5] Lactobacillus casei can produce extracellular polysaccharides to inhibit the adhesion of Staphylococcus aureus and thus achieve antibacterial effects [6] .

[0006] Probiotics and antibacterial agents can be applied to foods such as fruits and vegetables, fresh meat, aquatic products, dairy products, etc. In addition, probiotics and antibacterial agents are also used in medical and feed applications. Lactic acid bacteria can inhibit pathogenic bacteria in the intestines and reduce the risk of related diseases. At the same time, they can enhance gastrointestinal motility, promote food digestion, and enhance the body's immunity. [7-9] .

[0007] However, at present, probiotic antibacterial agents are not very stable and have a narrow antibacterial spectrum. There is an urgent need to develop natural antibacterial agents that are stable and safe.

[0008] References: [1]WHO, FAO. Report of a joint FAO / WHO expert consultation onevaluation of health and nutritional properties of probiotics in foodincluding powder milk with live lactic acid bacteria[R]. American córdoba parkhotel córdoba argentina: WHO&FAO, 2001. [2] Gao Yuqi. Research on the breeding and application of high-yield bacteriocin strains of Lactobacillus acidophilus NX2-6[D]. Nanjing: Nanjing Agricultural University, 2015. [3] Shan Chengjun, Xia Xiudong, Liu Xiaoli, et al. Isolation, purification and characterization of bacteriocin from Lactobacillus panis C-M2[J]. Food Science, 2017, 38(20): 20-26. [4] Qu Yanfeng, Yue Yingxue, Wang Bingran, et al. Research progress on adhesion characteristics of lactic acid bacteria and their immunomodulatory effects[J]. Food Science and Technology, 2019, 44(12): 12-16. [5]Bhat MI,Kapila S,Kapila R.Lactobacillus fermentum(MTCC-5898)supplementation rendersprophylactic action against Escherichia coli impairedintestinal barrier function through tightjunction modulation[J]. LWT,2020,123(C):10911. [6]Merghni A, Dallel I, Noumi E, et al. Antioxidant and antiproliferative potential of biosurfactants isolated from Lactobacillus casei and their anti-biofilm effect in oral Staphylococcus aureusstrains[J]. MicrobialPathogenesis, 2017,104:84-89. [7]Xu Bingzheng, Wang Ying, Liang Xiaoyue, et al. Research progress on application of lactic acid bacteria bacteriocins[J]. Journal of Heilongjiang Bayi Agricultural University, 2015(1):60-63. [8] Thirumurugan A, Ramachandran S, Gobikrishnan S. Optimization of medium components for maximizing bacteriocin production by Lactobacillusplantarum ATM11 using statistical design[J]. International food researchjournal, 2015, 22(3):1272-1279. [9] Zhu Shuang, Zhang Aizhong, Jiang Ning, et al. Bacteriocins and their applications in animal production [J]. Journal of Animal Nutrition, 2014, 26(2): 327-333. Summary of the invention

[0009] The purpose of the present invention is to overcome the shortcomings of the prior art and provide an edible natural protein antibacterial agent with antioxidant properties, stability and safety. The antibacterial agent is derived from an edible drink made from red corn, Bifidobacterium bifidum and Bifidobacterium adolescentis.

[0010] The second object of the present invention is to provide a method and application of preparing an edible protein antibacterial agent using red corn flour.

[0011] The third object of the present invention is to provide the use of the above-mentioned edible antioxidant protein broad-spectrum antibacterial agent in the preparation of health products, food, preservatives, feed or skin anti-inflammatory agents.

[0012] The fourth object of the present invention is to provide a composition containing the above-mentioned edible antioxidant protein-based broad-spectrum antibacterial agent.

[0013] The fifth object of the present invention is to provide the use of the above composition in the preparation of environmental disinfectants.

[0014] The technical solution of the present invention is summarized as follows: The preparation method of edible antioxidant protein antibacterial agent is characterized by comprising the following steps: Formula 1 for preparing a culture medium for producing protein antibacterial agents: 50-200 g of fine powder of red corn; 20-80 g of collagen powder, 20-80 g of whole milk powder, 20-200 g of sugar, 20-50 g of DVc, and 20-80 g of NaCl, add 5000 ml of pure water, resuspend, adjust pH to 5.9-7, and sterilize; Preparation of culture medium formula 2 for producing protein antibacterial agents: take 50-200g of fine powder of red corn; 50-200g of black soybean milk powder; 20-80g of yeast powder, 20-80g of whole milk powder, 20-200g of white sugar, 5-10g of sodium acetate, 0.3-5g of MgSO4, 0.1-10g of MnSO4, 5-10g of K2HPO4, add 5000ml of pure water to resuspend, adjust pH to 5.9-7 for sterilization; culture medium formula 1 for producing protein antibacterial agents is referred to as sckjjM1, and culture medium formula 2 for producing protein antibacterial agents is referred to as sckjjM2; Inoculate the probiotic CICC 6071 Bifidobacterium bifidum into sckjjM1, culture at 28-37°C to obtain sckjjM1 culture; inoculate CICC6070 Bifidobacterium adolescentis into sckjjM2, culture to obtain sckjjM2 culture; During the culture process, the sckjjM1 culture and the sckjjM2 culture are mixed at a volume ratio of 1:0.1-10, and the culture is continued for 24-240 hours. The supernatant is filtered to obtain a stable antioxidant protein antibacterial agent.

[0015] Preferably, the step (3) comprises: inoculating CICC 6071 Bifidobacterium bifidum into sckjjM1, culturing normally at 28-37° for 24-48 hours, cold shock culturing at 5-15°C for 1-3 hours, and then rapidly heating and culturing at 37° to obtain sckjjM1 culture; inoculating CICC 6070 Bifidobacterium adolescentis into sckjjM2, culturing normally for 24-48 hours, and obtaining sckjjM2 culture.

[0016] Preferably, the step (4) is: under sterile conditions, sckjjM1 culture and sckjjM2 culture are mixed in a volume ratio of 1:1, and cultured for 72 hours, centrifuged at 5000-10000 r / min for 10-30 minutes, and filtered. The filtrate is a stable natural polypeptide broad-spectrum antibacterial agent.

[0017] The preparation method is a stable antioxidant natural protein broad-spectrum antibacterial agent.

[0018] The above-mentioned safe antioxidant natural protein spectrum antibacterial agent is used in the preparation of food, skin care products, preservatives or feed.

[0019] The invention discloses a composition containing a stable antioxidant natural protein antibacterial agent.

[0020] The above-mentioned composition of antioxidant natural protein antibacterial agent is used in skin antibacterial, environmental disinfection, and equipment immersion disinfection.

[0021] Advantages of the present invention The edible protein antibacterial agent prepared from red corn has the safety of no hemolysis and no allergy, and avoids the negative effects of drug resistance and the like generated in the process of using antibiotics for antibacterial. At the same time, the antibacterial agent has high temperature stability and antioxidant activity, and the scavenging rate of DPPH free radicals is 80.00%, and the scavenging rate of hydroxyl free radicals with extremely strong toxicity of currently known active oxygen is 35.16%. It has a broad-spectrum antibacterial function, and has antibacterial and sterilizing effects on Escherichia coli, Staphylococcus aureus, Staphylococcus albicans, and Candida albicans. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 Effect of proteases on the activity of antibacterial agents.

[0023] Figure 2 . Verification of the antioxidant activity of edible protein antibacterial agents, including 1: the removal rate of commercially purchased antibacterial agents on DPPH, 2: the removal rate of commercially purchased antibacterial agents on HR, 3: the removal rate of this antibacterial agent on DPPH, 4: the removal rate of this antibacterial agent on HR.

[0024] Figure 3 .The safety of the antibacterial agent was assessed as safe and non-hemolytic by Columbia blood agar plate testing. DETAILED DESCRIPTION

[0025] The present invention will be further described below by means of specific examples.

[0026] In the following examples, the protein-based antibacterial agent culture medium 1 is referred to as sckjjM1, and the protein-based antibacterial agent culture medium 2 is referred to as sckjjM2.

[0027] Bifidobacterium bifidum ( Bifidobacterium bifidum )CICC 6071, purchased from China Industrial Microbiology Culture Collection Center in July 2021.

[0028] Bifidobacterium adolescentis ( Bifidobacterium adolescentis)CICC 6070, purchased from China Industrial Microbiology Culture Collection Center in July 2021.

[0029] Escherichia coli disclosed in the present invention Escherchia coli (E.coli) (ATCC 25922); Staphylococcus aureus Staphylococcus albus (S.albus) (ATCC 8032); Staphylococcus aureus Staphylococcus aureus (S. aureus) (ATCC 12600); Candida albicans Canidia Albicans (C.albicans) (ATCC76615). The present invention discloses the above bacteria and fungi for a better understanding of the present invention, but does not limit the present invention.

[0030] Embodiment 1: The preparation method of edible antioxidant protein antibacterial agent is characterized by comprising the following steps: Culture medium formula for preparing protein antibacterial agents 1: Take 100g of red corn powder, 50g of collagen powder, 50g of whole milk powder, 100g of sugar, 30g of DVc, and 50g of NaCl, add 5000ml of pure water and resuspend, adjust pH 6.5, sterilize at 121°C for 35 minutes, and set aside after sterilization.

[0031] Preparation of culture medium formula 2 for producing protein antibacterial agents: take 100g of red corn powder, 100g of black soybean milk powder, 50g of yeast powder, 50g of whole milk powder, 100g of sugar, 7g of sodium acetate, 3g of MgSO4, 5g of MnSO4, and 7g of K2HPO4, add 5000ml of pure water to resuspend, adjust pH to 6.5 for sterilization; culture medium formula 1 for producing protein antibacterial agents is referred to as sckjjM1, and culture medium formula 2 for producing protein antibacterial agents is referred to as sckjjM2; Probiotics CICC 6071 Bifidobacterium bifidum were inoculated into sckjjM1, cultured at 35°C, and after 36 hours, cultured in a cold environment of 10°C for 3 hours, and then rapidly heated to 37°C for culture to obtain sckjjM1 culture; probiotics CICC6070 Bifidobacterium adolescentis were inoculated into sckjjM2, and cultured normally to obtain sckjjM2 culture; During the culture process, the sckjjM1 culture and the sckjjM2 culture were mixed at a volume ratio of 1:1, and the culture was continued for 72 hours. After centrifugation at 8000 r / min for 20 minutes, the supernatant was filtered to obtain a stable antioxidant protein antibacterial agent.

[0032] Embodiment 2: A method for preparing an edible antioxidant protein antibacterial agent comprises the following steps: Culture medium formula for preparing protein antibacterial agents 1: Take 50g of fine powdered red corn, 20g of collagen powder, 80g of whole milk powder, 20g of white sugar, 50g of DVc, and 20g of NaCl, add 5000ml of pure water and resuspend, adjust the pH to 5.9, sterilize at 121°C for 35 minutes, and set aside after sterilization.

[0033] Preparation of culture medium formula 2 for producing protein antibacterial agents: Take 50g of red corn powder, 200g of black soybean milk powder; 20g of yeast powder, 80g of whole milk powder, 20g of white sugar, 5g of sodium acetate, 5g of MgSO4, 0.1g of MnSO4, 10g of K2HPO4, add 5000ml of pure water to resuspend, adjust pH to 5.9, sterilize at 121°C for 35 minutes, and set aside after sterilization. Culture medium formula 1 for producing protein antibacterial agents is referred to as sckjjM1, and culture medium formula 2 for producing protein antibacterial agents is referred to as sckjjM2; Probiotics CICC 6071 Bifidobacterium bifidum were inoculated into sckjjM1, cultured at 28°C for 48 hours, then cultured at 5°C for 1 hour and then rapidly heated to 37°C to obtain sckjjM1 culture; probiotics CICC6070 Bifidobacterium adolescentis were inoculated into sckjjM2, cultured at 28°C for 48 hours, to obtain sckjjM2 culture; During the culture process, the sckjjM1 culture and the sckjjM2 culture were mixed at a volume ratio of 1:0.1, and the culture was continued for 24 hours. After centrifugation at 10000 r / min for 10 minutes, the supernatant was filtered to obtain a stable antioxidant protein antibacterial agent.

[0034] Embodiment 3: The preparation method of edible antioxidant protein antibacterial agent is characterized by comprising the following steps: Culture medium formula for preparing protein antibacterial agents 1: Take 200g of fine powdered red corn, 80g of collagen powder, 20g of whole milk powder, 200g of white sugar, 20g of DVc, and 80g of NaCl, add 5000ml of pure water to resuspend, adjust the pH to 7, sterilize at 121°C for 35 minutes, and set aside after sterilization.

[0035] Preparation of culture medium formula 2 for producing protein antibacterial agents: Take 200g of red corn powder, 50g of black soybean milk powder, 80g of yeast powder, 20g of whole milk powder, 200g of sugar, 10g of sodium acetate, 0.3g of MgSO4, 10g of MnSO4, and 5g of K2HPO4, add 5000ml of pure water to resuspend, adjust pH to 7, sterilize at 121°C for 35 minutes, and set aside after sterilization. Culture medium formula 1 for producing protein antibacterial agents is referred to as sckjjM1, and culture medium formula 2 for producing protein antibacterial agents is referred to as sckjjM2; Probiotics CICC 6071 Bifidobacterium bifidum were inoculated into sckjjM1, cultured at 37°C for 24 hours, cold-shocked at 15°C for 3 hours, and then rapidly heated to 37°C to obtain sckjjM1 culture; probiotics CICC6070 Bifidobacterium adolescentis were inoculated into sckjjM2, cultured at 37°C for 24 hours, and sckjjM2 culture was obtained; During the culture process, the sckjjM1 culture and the sckjjM2 culture were mixed at a volume ratio of 1:10, and the culture was continued for 240 hours. After centrifugation at 10000 r / min for 10 minutes, the supernatant was filtered to obtain a stable antioxidant protein antibacterial agent.

[0036] Embodiment 4: A stability verification method for an edible antibacterial agent: The antibacterial agent prepared by the method is fermented from edible probiotics, the culture medium is edible, and before the antibacterial property is discovered, it has always been an edible drink. The antibacterial agent is edible.

[0037] The antibacterial agent prepared in Example 1 was heated at 60°C, 70°C, 80°C, 90°C, 100°C, and 121° for 30 min, respectively, and then naturally cooled to room temperature. The antibacterial activity was determined by the punching method, that is, Escherichia coli, Staphylococcus aureus, and Staphylococcus albus were used as indicator bacteria and were uniformly coated on a universal solid plate culture medium, and then holes with a diameter of 0.5 cm were punched on the solid plate culture medium, and 200 ul of the antibacterial agent to be tested that was heated and cooled to room temperature was added to the holes. After culturing for a certain period of time, the growth of bacteria under the action of the drug was observed, and the antibacterial effect of the antibacterial agent was evaluated by observing and measuring the size of the inhibition zone.

[0038] The results are shown in Table 1. After treatment at different temperatures, the antibacterial properties of the antibacterial agent did not change significantly, indicating that the selected antibacterial agent has good thermal stability.

[0039] Table 1 Antibacterial activity of antibacterial agents at different temperatures Note: The diameter of the inhibition zone is the mean ± square difference (n=3) The antibacterial agent prepared in Example 1 in this example was replaced by the antibacterial agents prepared in Example 2 and Example 3, respectively, and their thermal stability was similar to that of the antibacterial agent prepared in Example 1.

[0040] Embodiment 5: Verification method of the protein antibacterial property of this edible stable antibacterial agent: 1.0 mg / mL pepsin, proteinase K, papain and trypsin were added to the antibacterial agent, respectively, and placed in a 45 °C water bath for 2 h, and then placed in a 95 °C constant temperature water bath for 10 min to terminate the enzyme activity. Then, Escherichia coli, Staphylococcus aureus and Staphylococcus albus were used as indicator bacteria, and the supernatant culture fluid without protease treatment was used as a control, and the antibacterial activity was tested by the punch method. The antibacterial agent whose antibacterial activity was reduced or lost after protease hydrolysis was selected, that is, the protein antibacterial agent (see Figure 1 ).

[0041] Among them, pepsin and proteinase K make the antibacterial activity of the antibacterial agent against Escherichia coli, Staphylococcus aureus and Staphylococcus albus "zero". The antibacterial activity of the antibacterial agent treated with papain and trypsin against Escherichia coli, Staphylococcus aureus and Staphylococcus albus is reduced to about 50%, respectively. Therefore, the antibacterial agent is a natural protein antibacterial agent.

[0042] The antibacterial agent prepared in Example 1 of this embodiment was replaced by the antibacterial agents prepared in Example 2 and Example 3, respectively, and the experimental results were similar.

[0043] Embodiment 6: A method for verifying the antioxidant activity of an edible protein antibacterial agent: The determination of DPPH free radical scavenging rate is a common and effective method to judge the antioxidant property of a substance. The DPPH free radical is a nitrogen-centered macromolecular free radical with good stability. The antioxidant capacity of the antibacterial agent can be measured by determining its ability to scavenge the free radical. Antioxidant experiments were carried out using commercially available antibacterial agents as controls. The experimental results are as follows.

[0044] The experimental results show that the antioxidant activity of edible protein antibacterial agents is about 2.00% higher than that of commercially available antibacterial agents in terms of DPPH removal rate (see Figure 2 Column 1), and the clearance rate of HR is about 0.50% (see Figure 2 Column 2), the scavenging rate of the antibacterial agent on DPPH free radicals is 80.05% (see Figure 2 Column 3), indicating that the antibacterial agent has good scavenging ability against DPPH free radicals and has antioxidant capacity.

[0045] The results were further verified by using hydroxyl radicals (HR). HR is a highly toxic free radical known to be active oxygen. It can interact with some biological molecules in the body, such as nucleic acids, proteins, and sugars, causing oxidative damage to the body, resulting in damage to cell structure and function, and then leading to metabolic disorders in the body and causing related diseases. The scavenging rate of this antibacterial agent for hydroxyl radicals is 35.16% (see Figure 2 Column 4), indicating that the antibacterial agent has strong antioxidant activity.

[0046] The antibacterial agent prepared in Example 1 in this example was replaced by the antibacterial agents prepared in Example 2 and Example 3, respectively, and their antioxidant properties were similar to that of the antibacterial agent prepared in Example 1.

[0047] Embodiment 7: A safety verification method for an edible antioxidant protein antibacterial agent: The natural protein antibacterial agent has the safety characteristics of being non-allergic and non-hemolytic, and the safety screening and detection are carried out using patch tests and hemolytic tests.

[0048] The skin patch test was used to verify the non-allergic property. 51 people were randomly divided into three groups, with 17 people in each group. 0.5 ml of the antibacterial agent prepared in Example 1, Example 2 and Example 3 were placed on four layers of gauze of 2 cm2 in size. Each person applied it on the skin behind the ear, back and inner forearm, covered with 3 cm2 of airtight cellophane, and fixed with tape. The skin at the test site of the patch test was observed for allergic phenomena. The patch test results showed that there was no allergy or irritation in the three groups, and the anti-inflammatory agent can be used as a skin anti-inflammatory agent.

[0049] The antibacterial agent was further inoculated on Columbia blood agar plates by the plate streak method. After constant temperature culture at 37°C for 24 hours, no transparent circle was observed, indicating that the plate was not hemolytic (see Figure 3 ); Escherichia coli with hemolytic properties was selected as the positive control, and the experiment was repeated 3 times independently. The safety assessment of the antibacterial agent was safe and non-hemolytic.

[0050] The antibacterial agents prepared in Example 2 and Example 3 were used to replace the antibacterial agent prepared in Example 1 in this example, and their safety was similar to that of the antibacterial agent prepared in Example 1.

[0051] Embodiment 8: The probiotic antibacterial agent obtained by this technology is safe, has no allergic reaction, and has antioxidant capacity. It can be added to nutritional supplements, food, food preservation, skin anti-inflammatory, preservation and feed. It is a safe and practical disinfection product, and it is effective at a concentration of 1%-25%.

[0052] The antibacterial agent produced is based on the 2002 edition of the "Disinfection Technical Specifications", Escherichia coli, Staphylococcus aureus, Candida albicans Test conclusion: The antibacterial agent stock solution has a bactericidal effect on Escherichia coli, Staphylococcus aureus and Candida albicans after acting for 10 minutes, and the bactericidal rates are: Escherichia coli>90.01, Staphylococcus aureus>90.05, Candida albicans>98.9.

[0053] The antibacterial agents prepared in Example 2 and Example 3 were used to replace the antibacterial agent prepared in Example 1 in this example, and their antibacterial properties were similar to those of the antibacterial agent prepared in Example 1.

[0054] Embodiment 9: This antibacterial agent has a better effect when combined with quaternary ammonium salt benzalkonium chloride. It has no irritation or allergic reaction to hands, skin, and mucous membranes. It is an ideal and practical disinfection product because of its antioxidant ability. The concentration of benzalkonium chloride added is 1%-3%. According to the 2002 edition of the "Technical Specifications for Disinfection", Escherichia coli, Staphylococcus aureus, and Candida albicans, the inspection basis is: "Technical Specifications for Disinfection", 2002 edition, the disinfectant stock solution has a bactericidal effect on Escherichia coli, Staphylococcus aureus, and Candida albicans after 2 minutes of action, and the bactericidal rate is: Escherichia coli>99.98, Staphylococcus aureus>99.98, Candida albicans>99.98.

[0055] The antibacterial agent prepared in Example 1 of this embodiment is replaced by the antibacterial agent prepared in Example 2 and Example 3 to form a composition, and its antibacterial performance is similar to that of the antibacterial agent prepared in Example 1.

[0056] The antibacterial agent composition is non-antibiotic, does not require ethanol formulation, is highly safe, and has original technology. It can be safely sprayed in vehicles, airplanes, and indoors, and has a high rate of killing bacteria on surfaces and in the air (by spray). It can also be used for flushing, wiping, or soaking disinfection, and for disinfecting food processing equipment and utensils. It can also be used to directly disinfect porous and non-porous or soft or hard surfaces, and has a disinfecting effect on pathogenic bacteria in public places such as hospitals, waiting rooms, and airport lounges.

Claims

1. A method for preparing an edible antioxidant protein antibacterial agent. Features The steps include: (1) Preparation of culture medium formula 1 for producing protein antibacterial agent: 50-200 g of red corn powder; 20-80 g of collagen powder, 20-80 g of whole milk powder, 20-200 g of sugar, 20-50 g of DVc, 20-80 g of NaCl, add 5000 ml of pure water, resuspend, adjust pH to 5.9-7, and sterilize; (2) Preparation of culture medium formula 2 for producing protein antibacterial agent: 50-200g of red corn powder; 50-200g of black soybean milk powder; 20-80g of yeast powder, 20-80g of whole milk powder, 20-200g of sugar, 5-10g of sodium acetate, MgSO 4 0.3-5g, MnSO 4 0.1-10g, K 2 HPO 4 5-10g, add 5000ml pure water to resuspend, adjust pH 5.9-7 for sterilization; the medium formula 1 for producing protein antibacterial agents is referred to as sckjjM1, and the medium formula 2 for producing protein antibacterial agents is referred to as sckjjM2; (3) inoculating probiotics CICC 6071 Bifidobacterium bifidum into sckjjM1 and culturing at 28-37° to obtain sckjjM1 culture; inoculating probiotics CICC6070 Bifidobacterium adolescentis into sckjjM2 and culturing to obtain sckjjM2 culture; (4) During the culture process, the sckjjM1 culture and the sckjjM2 culture are mixed at a volume ratio of 1:0.1-10, and the culture is continued for 24-240 hours. The supernatant is filtered to obtain a stable antioxidant protein antibacterial agent.

2. The preparation method according to claim 1, Its characteristics are The step (3) comprises: inoculating CICC6071 Bifidobacterium bifidum into sckjjM1, culturing normally at 28-37° for 24-48 hours, cold shock culturing at 5-15°C for 1-3 hours, and then rapidly heating to 37°C to obtain sckjjM1 culture; inoculating CICC 6070 Bifidobacterium adolescentis into sckjjM2, culturing normally for 24-48 hours, and obtaining sckjjM2 culture.

3. The preparation method according to claim 1, Its characteristics are The step (4) is to mix the sckjjM1 culture and the sckjjM2 culture in a volume ratio of 1:1 under sterile conditions, continue to culture for 72 hours, centrifuge at 5000-10000 r / min for 10-30 minutes, and filter. The filtrate is a stable natural polypeptide broad-spectrum antibacterial agent.

4. A stable antioxidant natural protein broad-spectrum antibacterial agent prepared by the preparation method of any one of claims 1 to 3.

5. Use of a safe antioxidant natural protein spectrum antibacterial agent according to claim 4 in the preparation of health products, food, preservatives or feed.

6. A composition containing a stable antioxidant natural protein antibacterial agent according to claim 4.

7. The composition of the antioxidant natural protein antibacterial agent according to claim 6 can be used for skin antibacterial, in cars, airplanes, and indoors, and can also be used for flushing, wiping or soaking disinfection, and has a high killing rate for pathogenic bacteria on the surface and in the air.

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