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Composite microbial agent for increasing antioxidant activity of fermented soya beans as well as preparation method and application thereof

A technology of anti-oxidant activity and compound bacterial agent, which is applied in the direction of biochemical equipment and methods, methods based on microorganisms, bacteria, etc., can solve the problem of insufficient development of the function of fermented soy bean, to ensure food safety, shorten production time, Effects that enhance flavor and function

Inactive Publication Date: 2017-12-15
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen that Douchi can also become a function-enhanced food with antioxidant activity, but the functional development of Douchi is not deep enough, so the use of compound bacterial agents to improve the antioxidant activity of Fermented Douchi can provide Douchi from a single condiments turned to functional foods, providing some reference and guidance

Method used

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  • Composite microbial agent for increasing antioxidant activity of fermented soya beans as well as preparation method and application thereof
  • Composite microbial agent for increasing antioxidant activity of fermented soya beans as well as preparation method and application thereof
  • Composite microbial agent for increasing antioxidant activity of fermented soya beans as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1: the preparation of single strain thalline

[0033] 1. Probiotics preserved in the laboratory include:

[0034] ① Bacillus: Bacillus natto (Bacillus natto), Bacillus amyloliquefaciens (Bacillus amyloliquefaciens) and Bacillus subtilis (Bacillus subtilis).

[0035] ② Lactic acid bacteria: Lactobacillus bulgaricus (Lactobacillus bulgaricus).

[0036] ③ Yeast: Saccharomyces cerevisiae, Zygosaccharomyces rouxii and Hansenula anomala.

[0037] Each strain was purchased from the Industrial Microbiology Culture Collection Management Center and the China General Microbiology Culture Collection Management Center. For specific order information, see Table 1 and Table 2.

[0038] Table 1 Order information of China Industrial Microorganism Culture Collection Management Center

[0039]

[0040] Table 2 Order information of China General Microorganism Culture Collection Management Center

[0041]

[0042] 2. Production of Bacillus cells

[0043] (1) The activa...

Embodiment 2

[0069] Embodiment 2: the preparation of composite bacterial agent

[0070] Compound bacterial agents include: Bacillus cells (Bacillus natto, Bacillus amyloliquefaciens and Bacillus subtilis), lactic acid bacteria cells (Lactobacillus bulgaricus) and compound yeast cells (Saccharomyces cerevisiae, Zygomyces rouckeri and abnormal Han subsaccharomyces).

[0071] The bacterial strains in the above-mentioned composite bacterial preparation were made into a single-species thallus suspension according to Example 1, and the above-mentioned Bacillus natto, Bacillus amyloliquefaciens, Bacillus subtilis, Lactobacillus bulgaricus, Saccharomyces cerevisiae, Zygomyces rouckeri and abnormal The cell suspension of Hansenula yeast is mixed according to the volume ratio of 1:1:1:1:1:1:1 to make a composite cell, and then mixed with auxiliary materials (skimmed milk powder and lactose) by 5-10:1 (v / m) mixed evenly, and freeze-dried to obtain a composite bacterial agent.

Embodiment 3

[0072] Embodiment 3: the application of composite bacterial agent

[0073] Get the composite bacterial preparation that embodiment 2 makes, comprise: composite bacillus bacterial preparation (Bacillus natto, Bacillus amyloliquefaciens and Bacillus subtilis), lactic acid bacterial bacterial preparation (Lactobacillus bulgaricus), compound yeast bacterial preparation (Saccharomyces cerevisiae) yeast, Zygomyces rouckeri, and Hansenula anomalies).

[0074] Add 0.5% mass (in terms of dry weight of peeled soybeans) of complex microbial agent to ferment soybeans. After the fermentation is completed, the antioxidant activity and nutritional components of fermented soybean meal are determined.

[0075] Fermentation process of tempeh is as follows:

[0076] (1) Pretreatment: Weigh 200g of peeled soybeans, wash them, add water 3-4 times the mass of soybeans, soak at 37°C for 8 hours, drain the water, wrap them with gauze and put them in a cage, steam the beans at 106°C After 10 minutes...

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Abstract

The invention discloses a composite microbial agent for increasing the antioxidant activity of fermented soya beans as well as a preparation method and application thereof. The composite microbial agent is prepared from composite bacteria and excipients; and the composite bacteria consist of: bacillus natto, bacillus amyloliquefaciens, bacillus subtilis, lactobacillus bulgaricus, saccharomyces cerevisiae, zygosaccharomyces rouxii and hansenula anomala. The composite microbial agent disclosed by the invention can simulate the state of naturally fermented soya beans, shorten the time of production and ensure the safety of fermented soya beans.

Description

technical field [0001] The invention relates to the technical field of microbial fermentation, in particular to a composite bacterial agent for improving the antioxidant activity of fermented tempeh and its preparation method and application. Background technique [0002] Douchi production has a long history, and it is an early soybean fermented food in my country. However, there are still many problems in the production of Douchi. Traditional tempeh is mostly fermented naturally and purely. Tempeh produced by natural fermentation has good flavor, but it is easy to be contaminated with bacteria, the production cycle is long, the quality is unstable, and it is limited by seasons, and high-concentration salt is added in the production, which has a damaging effect on nutrients; pure-bred fermentation shortens the fermentation cycle, but Tempeh has a single flavor. Therefore, it is of great significance to study the compound bacterial agent of fermented Douchi for the developm...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N1/18C12N1/16A23L11/00C12R1/07C12R1/125C12R1/225C12R1/865C12R1/78C12R1/645A23L11/50
CPCC12N1/16C12N1/18C12N1/20A23L11/50
Inventor 谢秋宏崔竞文相宏宇
Owner JILIN UNIV
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