Application of Rhodococcus erythrococcus in degrading aflatoxin b1 in brewing seasoning or its raw materials

A technology of Rhodococcus erythrococcus and aflatoxin, applied in bacteria, food science, etc., can solve the problems of low efficiency of toxin degradation, difficulty in large-scale implementation, complex degradation operation process, etc., to solve the problem of detoxification activity and environmental pollution The effect of less energy consumption

Active Publication Date: 2019-08-02
COFCO NUTRITION & HEALTH RES INST +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, studies on the detoxification of these bacteria and fungi have found that the toxin degradation efficiency of most bacteria is not high, usually less than 50%.
In addition, there are many factors affecting the degradation efficiency, including action time, solution pH value, solution composition, bacterial count, toxin concentration and metal ions, etc. At the same time, the degradation operation process is complicated and difficult to implement on a large scale

Method used

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  • Application of Rhodococcus erythrococcus in degrading aflatoxin b1 in brewing seasoning or its raw materials
  • Application of Rhodococcus erythrococcus in degrading aflatoxin b1 in brewing seasoning or its raw materials
  • Application of Rhodococcus erythrococcus in degrading aflatoxin b1 in brewing seasoning or its raw materials

Examples

Experimental program
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Effect test

Embodiment 1

[0041] Preparation of embodiment 1 Rhodococcus erythrococcus strain fermented liquid and supernatant thereof

[0042] Seven strains of Rhodococcus erythropolis NHRI-1, NHRI-2, NHRI-3, NHRI-4, NHRI-5, NHRI-6 and NHRI-7 preserved in glycerol tubes at -80℃ General Microorganism Center (CGMCC), deposit numbers are CGMCC No.8590, CGMCC No.8591, CGMCC No.8592, CGMCC No.8593, CGMCC No.8594, CGMCC No.8595 and CGMCC No.8596) and purchased Add 50 μL of frozen storage solution of two strains of Rhodococcus erythrococcus CGMCC4.1491 and CGMCC1.2362 from the General Microbiology Center of China Microbiological Culture Collection Management Committee to 50mL liquid medium (composition: peptone 1.00%, beef extract 0.50%, glucose 0.50%, sodium chloride 0.50%; pH7.2-7.4, 121°C autoclave for 20min) activation culture, the culture conditions are: temperature 30°C, rotation speed 100r / min, culture time 48h. After confirming the purity of the corresponding activated culture solution by microscopi...

Embodiment 2

[0044] Example 2 Degradation test of AFB1 in brewing condiment raw material powder by fermented liquid of Rhodococcus erythrococcus strain with a mixing ratio of 5%

[0045] The fermented liquid of the bacterial strain preserved in Example 1 is evenly mixed into the pulverized brewing condiment raw materials (mixtures such as soybean flour, corn flour and rice flour) polluted by AFB1 at a ratio of 5% (volume / weight ratio) (the content of AFB1 is 0.80mg / kg), 3 mixed test samples were prepared from the fermentation broth of each strain, each sample was 500g, the humidity was adjusted to 80%-100% with sterile water, and the sterile gauze was wrapped and placed in a 32cm×25cm×8cm In a well (hole diameter about 0.15cm) tray, at a temperature of 30°C, use sterile water to maintain the humidity of the sample, ventilate and react for 48 hours, and keep the pH value at 7.2-7.4 during the process. At the same time, under the same conditions, a 5% mixed sample of fermentation medium with...

Embodiment 3

[0051] Example 3 Degradation test of AFB1 in fermented condiment raw material powder by fermented liquid of Rhodococcus erythrococcus strain with a mixing ratio of 12%

[0052] The fermented liquid of the bacterial strain preserved in Example 1 is evenly mixed into the pulverized brewing condiment raw materials (mixtures such as soybean flour, corn flour and rice flour) polluted by AFB1 in a ratio of 12% (volume / weight ratio) (the content of AFB1 is 0.80mg / kg), 3 mixed test samples were prepared from the fermentation broth of each strain, each sample was 500g, the humidity was adjusted to 80%-100% with sterile water, and the sterile gauze was wrapped and placed in a 32cm×25cm×8cm In a well (hole diameter about 0.15cm) tray, at a temperature of 30°C, use sterile water to maintain the humidity of the sample, ventilate and react for 48 hours, and keep the pH value at 7.2-7.4 during the process. At the same time, under the same conditions, a 12% mixed sample of fermentation medium...

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Abstract

The invention relates to a method for microorganism detoxifying of aflatoxin B1 (AFB1) in brewing seasoning or its raw materials and an application thereof. Specifically, the invention relates to a method for detoxifying AFB1 in brewing seasoning or its raw materials and an application thereof. By uniformly mixing the target AFB1-containing brewing seasoning or its raw materials with a rhodococcus erythropolis strain fermentation broth or its fermentation broth supernatant, ventilating and fully reacting, AFB1 in the brewing seasoning or its raw materials can be efficiently degraded and detoxified. By the method of degrading AFB1 in the brewing seasoning or its raw materials, content of AFB1 in the brewing seasoning or its raw materials can be efficiently, mildly and safely reduced. In addition, energy consumption is low, requirements for equipment are low, output of wastewater (waste residue) is low, and environmental pollution is low. The method provided by the invention is especially suitable for detoxification of AFB1 in brewing seasoning or its raw materials.

Description

technical field [0001] The present invention relates to a method and application of microbial detoxification of aflatoxin B1 (AFB1) in brewing seasoning or its raw materials. A method and application for microbial degradation and detoxification of AFB1 in brewing seasoning or its raw materials. Background technique [0002] Mycotoxins are secondary metabolites produced during the growth of molds. Mycotoxin contamination has always been a major threat to the global food, brewing seasoning and agricultural products industries, bringing huge economic losses to production every year. Aflatoxin is the most toxic of all mycotoxins and widely exists in various brewing condiments or their raw materials. Aflatoxin (AFT) has been separated into 18 species including AFB1, AFB2, AFG1, AFG2, AFM1, AFM2, AFB2a, AFG2a, AFBM2a and AFGM2a, among which AFB1 has the strongest toxicity and the most stable chemical properties. It has strong carcinogenicity, mutagenicity and teratogenicity, an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L5/20A23L27/00
Inventor 李慧刘洋蔡军黄蔚霞欧静堃刘佳佳王宇
Owner COFCO NUTRITION & HEALTH RES INST
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