Bacteriostatic protective agent as well as preparation method and application

A technology of protective agent and ethanol, which is applied in the field of antibacterial protective agent and preparation, can solve the problems of lack of broad-spectrum antibacterial property and small action range, and achieve the effect of broad market application value, protection of survival rate, and easy operation

Active Publication Date: 2016-04-20
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to solve the defects that the exogenous antibacterial components currently used in dairy products have no broad-spectrum antibacterial properties, a small range of action, and few types that can ensure safety and non-toxicity. The present invention provides A bacteriostatic protective agent and its preparation method and application are disclosed. The bacteriostatic protective agent is derived from microorganisms, has a wide range of action and broad-spectrum antibacterial properties, is natural, safe, and has a simple and reliable preparation method, and is suitable for large-scale production and in dairy products. product market application

Method used

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  • Bacteriostatic protective agent as well as preparation method and application
  • Bacteriostatic protective agent as well as preparation method and application
  • Bacteriostatic protective agent as well as preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0033] The inhibition of embodiment 2 bacteriostatic protective agent to Gram-positive bacteria

[0034] After the Phellinus fungi are cultivated to obtain the fruiting body, the fruiting body is crushed, and 30 times the volume of 70% ethanol is added to the dried fruiting body for extraction; after standing at room temperature for 12 hours, the ethanol is soaked in the Phellinus yellowing fruiting body to obtain The mixture is filtered, and the above steps are repeated to extract the residue obtained from the filtration for the second time; the ethanol extracts are combined twice, concentrated under reduced pressure, and after the ethanol is completely volatilized, freeze-dried to obtain the ethanol extract of Phellinus radix fruiting body. Bacteriostatic protection agent; the Phellinus ethanol extract is dissolved in ethanol to prepare Phellinus ethanol extract solutions with concentrations of 0.01mg / mL, 0.1mg / mL, 1mg / mL, 5mg / mL, and 10mg / mL It is the antibacterial protecti...

Embodiment 3

[0039] Embodiment 3 antibacterial protection agent is to the inhibition of mold

[0040] After the fruit body obtained by cultivating the Phellinus fungus, the fruit body is crushed, and 20 times the volume of 95% ethanol is added to the dried fruit body for extraction; The mixture obtained by the entity is filtered, and the above steps are repeated to extract the residue obtained by the filtration for the second time; two ethanol extracts are combined, concentrated under reduced pressure, and after the ethanol is completely volatilized, freeze-dried to obtain ethanol The extract is the antibacterial protective agent.

[0041] Preparation of solid PDA medium: Take 4 g of PDA agar powder, add 100 mL of deionized water to dissolve, and sterilize at 121 °C for 20 min before use.

[0042] Take Penicillium candidum and Geotrichum candidum respectively, activate them and carry out solid expansion culture; mix the bacteriostatic protective agent after autoclaving at 121°C for 15 min...

Embodiment 4

[0045] Embodiment 4 antibacterial protection agent is to the inhibition of mold

[0046] After the sporocarp obtained by cultivating the Phellinus fungus, the sporocarp is dried, the dried sporocarp is crushed, and 20 times the volume of 95% ethanol is added to the dried sporocarp for extraction; After 24 hours, filter the mixture obtained by soaking Phellinus radicis fruiting bodies in ethanol, repeat the above steps to extract the residue obtained from the filtration for the second time; combine two ethanol extracts, concentrate under reduced pressure, and after the ethanol is completely volatilized, carry out Freeze-dry to obtain the ethanol extract of the fruiting body of Phellinus radiata, which is the antibacterial protective agent.

[0047] Carried out the mold inhibition experiment identical with embodiment 3, found that when the bacteriostatic protective agent of the present invention existed, the diameter of the mold growth circle dwindled relative to the blank contr...

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Abstract

The invention discloses a bacteriostatic protective agent as well as a preparation method and an application thereof. The preparation method comprises steps as follows: after Phellinus baumii fruiting bodies are crushed, ethyl alcohol is added, and ethyl alcohol extraction is performed; a mixture after extraction with ethyl alcohol is filtered, and residues and an extract liquid are obtained; the extract liquid is concentrated until the ethyl alcohol volatiles completely, and the bacteriostatic protective agent is obtained. The preparation method is convenient to operate and can better meet the requirement of industrial production. The bacteriostatic protective agent prepared with the preparation method is derived from edible fungi, is safe and reliable, has broad spectrum bacteriostatic performance, has no inhibition effect on growth of probiotics, increases the survival rate of beneficial microorganisms while inhibiting harmful microorganisms and has broad market prospect and application value.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a bacteriostatic protective agent, a preparation method and an application. Background technique [0002] At present, the market share of natural substances used in food preservation has reached 25%, and is increasing at an annual rate of 6%-10%. 25% of the world's food supply is contaminated with microorganisms. Although our country is becoming more and more open to food laws and regulations, the requirements for food safety are becoming more and more stringent. With the improvement of people's consumption level and awareness, natural and safe food has become the main consumption trend of consumers. The natural antibacterial ingredients are mainly divided into antibacterial ingredients of animal origin, antibacterial ingredients of plant origin and antibacterial ingredients of microbial origin. Due to the advantages of easy access, wide sources, low cost, and easy exp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C3/08
CPCA23C3/08
Inventor 王钦博杨焱杭锋刘振民齐晓彦穆海菠王国骄洪青雍靖怡
Owner BRIGHT DAIRY & FOOD
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