Preparation method and application of whole plant of cinnamomum cassia bl. Fermented by microorganism
By fermenting the entire Murraya paniculata plant with microorganisms and using a complex microbial community to treat the roots, stems, leaves, fruits, and residues, the problem of low resource utilization rate is solved, and bioactive raw materials with high safety and activity are prepared, realizing the resource utilization and high-value application of the entire plant.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- 方晓林
- Filing Date
- 2026-04-17
- Publication Date
- 2026-07-17
AI Technical Summary
Existing technologies mainly focus on essential oil extraction from Murraya paniculata, resulting in a single product composition, low resource utilization, and a lack of methods for the whole plant's resource utilization and high-value utilization. In particular, the roots, stems, leaves, fruits, and extraction residues have not been effectively utilized.
The whole plant is fermented using a complex microbial community, such as lactic acid bacteria, yeast, Bacillus, and Clostridium butyricum. Various parts of Murraya paniculata are fermented under anaerobic or aerobic conditions to produce a variety of bioactive raw materials, including fermentation broth, extract, dry powder, and freeze-dried powder. The fermentation residue is used as a functional feed additive.
This technology enables the resource utilization of the entire Murraya paniculata plant, increasing the resource utilization rate to over 95%, and producing safe, mild, and highly compatible bioactive raw materials that are widely used in nursing and disinfection fields, filling the technological gap in whole-plant microbial fermentation.