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Bacteriocin crude extract with bacteriostatic action, and preparation method and application thereof

A technology of bacteriostatic effect and bacteriocin is applied in the field of bacteriocin crude extract and its preparation, which can solve the problems of residual harmful metabolites of bacteria, poor stability of bacteriocin, and high preparation cost, and achieves extended shelf life of food and excellent application. The effect of value, quality stability

Active Publication Date: 2015-07-08
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Therefore, the technical problem to be solved in the present invention is to provide a crude extract of bacteriocins with antibacterial effect and its Preparation method and application

Method used

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  • Bacteriocin crude extract with bacteriostatic action, and preparation method and application thereof
  • Bacteriocin crude extract with bacteriostatic action, and preparation method and application thereof
  • Bacteriocin crude extract with bacteriostatic action, and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1 Preparation of Paenibacillus Bacteriocin Crude Extract and Detection of Antibacterial Activity

[0024] 1. Materials and methods

[0025] Preparation of seeds (fermentation strains): freeze-drying of Paenibacillus sp. (the preservation number of Paenibacillus sp. is CGMCC No.8333, and the source of the strain is referred to the Chinese patent publication number CN103740618A). Dissolve the powder in a small amount of sterile distilled water, use an inoculation loop to draw a line on TYC solid medium (purchased from OXOID Co., UK), take it out after 48 hours of aerobic culture at 30°C, and use an inoculation loop to pick a single colony and put it into 10mL TYC Liquid culture medium (purchased from OXOID Co., UK), use a vortex shaker to evenly disperse the colonies in the liquid medium, take it out after 24 hours of shaking culture at 30°C and 180rpm, and inoculate it in TYC liquid with a 2% (volume percentage) inoculum Culture medium (purchased from OXOID Co.,...

Embodiment 2

[0038] Example 2 Preparation of Paenibacillus Bacteriocin Crude Extract and Detection of Antibacterial Activity

[0039] 1, material and method: with embodiment 1.

[0040] 2. Preparation of Paenibacillus bacteriocin crude extract

[0041] Inoculate the Paenibacillus sp. CGMCC No.8333 strain into a sterile fermentation medium with an inoculum size of 1% (volume percentage), 37 ° C, 300 rpm shaking fermentation culture for 48 hours to obtain a fermentation liquid, and the above fermentation liquid 8 Centrifuge at 10,000rpm for 10min to take the precipitate, add acetone in an amount of 1 / 10 of the fermentation broth volume, vortex and mix, extract for 1 hour, extract 5 times, and then centrifuge at 10,000rpm for 10min to take the supernatant, evaporate in parallel to remove acetone, The bacteriocin crude extract B was obtained. Among them, the formula of the fermentation medium is: yeast extract 1%, casein hydrolyzate 2%, sucrose 1%, L-cystine 0.01%, sodium sulfate 0.03%, Na ...

Embodiment 3

[0047] Example 3 Preparation of Paenibacillus Bacteriocin Crude Extract and Detection of Antibacterial Activity

[0048] 1, material and method: with embodiment 1.

[0049] 2. Preparation of Paenibacillus bacteriocin crude extract

[0050] Inoculate the Paenibacillus sp. CGMCC No.8333 strain into a sterile fermentation medium with an inoculum size of 2% (volume percentage), 30°C, 180rpm shaking fermentation culture for 30h to obtain a fermentation broth, and the above fermentation broth 8 Centrifuge at 15,000rpm for 5 minutes to take the precipitate, add acetone in an amount of 1 / 6 of the volume of the fermentation broth, vortex and mix, extract for 3 hours, and extract for 3 times, then centrifuge at 15,000rpm for 5 minutes to take the supernatant, and remove the acetone by rotary evaporation. The bacteriocin crude extract C was obtained. Among them, the formula of the fermentation medium is: yeast extract 0.5%, peptone 1.5%, sucrose 5%, L-cystine 0.02%, sodium sulfate 0.02...

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Abstract

The invention discloses a bacteriocin crude extract with bacteriostatic action, and a preparation method and application thereof. The preparation method of the bacteriocin crude extract comprises the following steps: (1) inoculating Paenibacillus sp. into a culture medium for culturing Paenibacillus sp., and carrying out shake fermentation and culture to obtain a fermentation liquid; and (2) centrifuging the fermentation liquid obtained in the step (1), taking the precipitate, adding acetone, evenly mixing, leaching, centrifuging, taking the supernatant, and removing acetone. The method solves the problem of narrow bacteriocin sources at present. Compared with the traditional bacteriocin, the bacteriocin crude extract prepared by the method has stabler properties, and thus, has higher food safety. The bacteriocin crude extract can be directly used for food production, thereby achieving the goals of inhibiting putrefying bacteria and prolonging the shelf life of food, and further lowering the application cost.

Description

technical field [0001] The invention belongs to the field of biological technology, and in particular relates to a crude extract of bacteriocin with antibacterial effect and its preparation method and application. Background technique [0002] Bacteriocins are substances with antibacterial activity produced by certain bacteria, and their main components are polypeptides, proteins or protein complexes, which were first proposed by Jacob in 1953. In recent years, due to the negative effects brought about by the popularization and even abuse of broad-spectrum antibiotics, the research on new antibiotic substitutes is imminent. Bacteriocins, as protein substances, are highly safe because they can be degraded by proteases, so they have received more and more attention. Although the currently developed bacteriocin Nisin has high antiseptic and antibacterial application value, it is affected by the characteristics of Nisin itself (stable properties under low pH conditions, and gra...

Claims

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Application Information

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IPC IPC(8): C12P21/00A23L3/3463C12R1/01
Inventor 吴正均郭本恒吴江韩瑨刘玉娟
Owner BRIGHT DAIRY & FOOD
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