一种核桃粕抗菌肽及发酵法制备核桃粕抗菌肽的方法
By optimizing the preparation of walnut meal antimicrobial peptides through mixed-culture fermentation and separation technology, the problem of insufficient stability of antimicrobial peptides in high-temperature, wide-pH and high-salt ion environments has been solved, enabling efficient food preservation applications.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- URUMQI SHANGSHANYUAN BIOTECHNOLOGY CO LTD
- Filing Date
- 2025-09-04
- Publication Date
- 2026-07-17
AI Technical Summary
Existing technologies struggle to maintain the high efficiency and stability of antimicrobial peptides in high-temperature, wide-pH, and high-salt ion environments, limiting their application in food preservation.
Walnut meal antimicrobial peptides were prepared using a mixed-strain fermentation method. Strains such as Bacillus subtilis, Lactobacillus reuteri, Kluyveromyces marsupialis, Lactobacillus acidophilus, Lactobacillus fermentum, Lactobacillus plantarum, and Bacillus natto were used. By optimizing fermentation conditions and combining ultrafiltration and column chromatography separation technology, walnut meal antimicrobial peptides with high antibacterial properties and environmental stability were prepared.
It improves the yield and antibacterial ability of antimicrobial peptides in walnut meal, and ensures that they maintain good structural stability and functional activity under a wide range of temperature, pH gradient, salt ion strength and protease action conditions, making them suitable for food preservation.
Smart Images
Figure CN122404499A_ABST