Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Bio-preserving fungus agent and its preparation method

A technology for biological preservation and inoculum is applied in the field of agricultural biology to achieve the effects of simple production and use methods, easy technology and delaying fruit ripening

Inactive Publication Date: 2007-10-17
NANJING NORMAL UNIVERSITY
View PDF0 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are no reports on the use of endophytic bacteria with enzyme activity to inhibit plant ethylene production to preserve fruits and vegetables

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Bio-preserving fungus agent and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Preparation of Banana Biological Preservative

[0023] 1. Preliminary screening of banana endogenous enzyme live strains:

[0024] Soak the yellow bananas in the transition period of ethylene with 70% ethanol for 15 minutes. Then sterilize with 1% sodium hypochlorite for 15 minutes, wash thoroughly with sterile water, and blot dry with sterile filter paper. Weigh 10g of banana inner skin, grind it into a slurry in a sterile homogenizer, place it in a 250mL Erlenmeyer flask filled with 90mL of sterile water (with an appropriate amount of glass beads inside), and vibrate to make a suspension. Transfer 1mL suspension per sample to 50mL PAF culture medium (peptone 10g, casein hydrolyzate 10g, MgSO 4 1.5g, K 2 HPO 4 1.5 g, glycerol 10 mL, pH 7.0), and cultivated at 28°C for 24 hours on a rotary shaker at 200 r / min. Then, transfer 1mL of the bacterial suspension to another 50mL of PAF culture medium, and cultivate under the same conditions for 24h. On the third day, t...

Embodiment 2

[0038] Preparation of Strawberry Biological Preservative

[0039] 1. Preliminary screening of strawberry endogenous enzyme active strains:

[0040] Soak the ripe strawberries with 70% ethanol for 15 minutes. Then sterilize with 1% sodium hypochlorite for 15 minutes, wash thoroughly with sterile water, and blot dry with sterile filter paper. Weigh 10 g of the pericarp and pulp about 2 mm thick, grind it into a slurry in a sterile homogenizer, place it in a 250 mL Erlenmeyer flask filled with 90 mL of sterile water (with an appropriate amount of glass beads), and shake to make a suspension. All the other methods refer to embodiment 1.

[0041] 34 active strains were obtained.

[0042] 2. Screening of colonization strains on strawberry epidermis:

[0043] Method is with embodiment 1.

[0044] The above-mentioned bacterial strains with enzymatic activity were reattached to the growing strawberry fruit after being labeled with anti-rifampicin, and after 7 days, it was detected...

Embodiment 3

[0050] Embodiment 3: prepare tomato biological antistaling agent

[0051] 1. Acquisition of tomato endogenous enzyme live strains:

[0052] Ripe tomatoes were soaked in 70% ethanol for 15 minutes. Then sterilize with 1% sodium hypochlorite for 15 minutes, wash thoroughly with sterile water, and blot dry with sterile filter paper. After removing the wax of the outer skin under aseptic conditions, weigh 10 g of the outer skin of the tomato, grind it into a slurry in a sterile homogenizer, place it in a 250 mL Erlenmeyer flask filled with 90 mL of sterile water (with an appropriate amount of glass beads), shake it to make a buoyant liquid. See embodiment 1 for all the other methods.

[0053] Obtained 41 active enzyme strains.

[0054] 2. Screening of tomato colonization strains:

[0055] In order to reduce the cumbersomeness of strains resistant to rifampicin markers and reduce operating procedures, the screening of tomato colonization strains was first screened by the inocu...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention relates to a bio-preserving fungus agent for fruits and vegetables and its preparation method. The said preparation method for bio-preserving fungus agent is: (1) screening and obtaining the strain capable of using ACC from the fresh ethylene climacteric fruit; (2) inoculating and reisolating the strain obtained from (1) by anti-rifampicin marker method to select the strain capable of colonizating at the inside and surface of the fruits or vegetables; (3) purifying the enzyme activity of the said screened strain ACC deaminase, selecting the enzyme-activity unit above 0.2U / mg strain, and repeatedly 2 to 3 times inoculation and reisolation and determining the enzyme activity of ACC deaminase, selecting the enzyme activity and colonization keeping unchanged strain as object strain; (4) making the said (3) selected strain to fruits and vegetables bio-preserving fungus agent by rejuvenation of spawn etc. through the method of the present invention, it can obtain the fruits and vegetables preserving agent, delay the fruits ripening effectively, increase the preservation of fruits and vegetables.

Description

technical field [0001] The invention relates to the field of agricultural biotechnology, in particular to a biological fresh-keeping bacterial agent for fruits and vegetables and a preparation method thereof. technical background [0002] Fruits with ethylene transition, such as bananas, strawberries, tomatoes, strawberries, peaches, apples, etc., have a large amount of ethylene production in the process of fruit ripening and softening, so bananas, apples, etc. are stored and transported for a long time. In the middle, it is sealed and packaged in a packing box and an ethylene inhibitor is added in the packing box to achieve the purpose of freshness preservation. [0003] ACC (1-aminocyclopropane-1-carboxylic acid 1-aminocyclopropane-1 carboxylic acid) deaminase is a hydrolase secreted by bacteria whose only nitrogen source is ACC, the precursor of ethylene metabolism in the normal physiological process of plants. Hydrolyzes ACC to produce α-butyronic acid and ammonia, prev...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23B7/155
Inventor 闫淑珍陈双林沈萍
Owner NANJING NORMAL UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com