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Method for eliminating microcystin in foods

A technology for microcystins and products, which is applied in the field of removing microcystins in food by applying probiotics, and removing microcystins in food, so as to achieve the effects of enriching nutritional functions, expanding application fields and solving safety problems.

Inactive Publication Date: 2010-05-12
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a method for removing microcystins in food, which is suitable for removing microcystins in aquatic products, aquatic products, and fermented foods, which not only solves the problem of food safety, but also improves food quality. nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Fermentation production of Lactobacillus salivarius:

[0023] Lactobacillus salivarius ATCC 29602 uses MRS medium: peptone 10g, beef extract 10g, yeast powder 5g, K 2 HPO 4 2g, diammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween 801mL, MgSO 4 .7H 2 O 0.58g, MnSO 4 .4H 2 O 0.25g, distilled water 1000mL.

[0024] The culture method of Lactobacillus salivarius is as follows: take 2-3 rings of Lactobacillus salivarius from the well-growth plate and move it into a small centrifuge tube filled with 0.5mL sterile glycerol (glycerol concentration is 15%-20%), and cover it Seal the mouth of the tube with parafilm and store in a -20°C refrigerator. The Lactobacillus salivarius preserved in the glycerol tube was inserted into the MRS liquid medium, and cultured statically at 37°C for 20 hours to the middle and late logarithmic stages.

[0025] Refining of Lactobacillus salivarius sludge:

[0026] Take Lactobacillus salivarius fermentation broth in the middle and l...

Embodiment 2

[0031] Fermentative production of Lactobacillus fermentum:

[0032] Lactobacillus fermentum (Lactobacillus fermentum ATCC 9338) uses MRS medium: peptone 10g, beef extract 10g, yeast powder 5g, K 2 HPO 4 2g, diammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween 801mL, MgSO 4 .7H 2 O 0.58g, MnSO 4 .4H 2 O 0.25g, distilled water 1000mL.

[0033] The cultivation method of Lactobacillus fermentum is as follows: Get 2-3 rings of Lactobacillus fermentum from the well-growth flat plate and move it into a small centrifuge tube filled with 0.5mL sterile glycerol (glycerin concentration is 15%-20%), and cover it Seal the mouth of the tube with parafilm and store in a -20°C refrigerator. The Lactobacillus fermentum preserved in the glycerol tube was inserted into the MRS liquid medium, and cultured statically at 37°C for 20h to the middle and late logarithmic stages.

[0034] Refining of Lactobacillus fermentum sludge:

[0035] The fermentation liquid of Lactobacillus ferme...

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PUM

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Abstract

The invention relates to a method for eliminating microcystin in foods, and belongs to the technical field of food biotechnology. Probiotics are adopted as a biocatalyst; fermentation broth is prepared by liquid submerged fermentation or the fermentation broth is refined to prepare bacteria mire; and the prepared probiotic fermentation broth or bacteria mire is put into aquatic products or used in a production process of fermented foods, and products with rich nutrient, and health and safety are obtained.

Description

technical field [0001] The invention relates to a method for removing microcystin in food, in particular to a method for removing microcystin in food by using probiotics, and belongs to the field of food biotechnology. Background technique [0002] The definition of "probiotics" by the international nutrition community is: refers to a type of intestinal physiological bacteria that are beneficial to human health, and are often described as "benign" or "healthy" bacteria. It includes Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus acidophilus, Lactobacillus salivarius, Lactobacillus fermentum and other bacteria. Probiotic products applied to the human body are dairy products, meat products, fruit and vegetable products fermented with probiotics, and the medical and health care industry, such as Zhengchangsheng, Livzon Dele, Angli No. 1, etc., all contain different types of probiotics, and It is delivered in various forms such as capsules, ...

Claims

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Application Information

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IPC IPC(8): A23L1/015A23L5/20
Inventor 王淼王松陈坚堵国成张娟毕洁张茜
Owner JIANGNAN UNIV
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