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Preparation and application of fermentation compound bacterium and rhodomyrtus tomentosa fermentation extract

A technology of fermenting complex bacteria and myrtle, applied in the direction of bacteria used in food preparation, application, skin care preparations, etc., can solve the problems of unsatisfactory degradation effect, active ingredient discarding, low extraction rate, etc., and achieve good economy and practical value, low cost, and the effect of improving the extraction rate

Inactive Publication Date: 2020-09-11
GUANGZHOU LEADER BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the extraction rate of myrtle by simple water extraction and alcohol extraction is low, and most of the active ingredients are left in the residue and discarded, which is a serious waste
The cost of adding enzyme pre-treatment is too high, and the degradation effect of a single enzyme is often not ideal

Method used

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  • Preparation and application of fermentation compound bacterium and rhodomyrtus tomentosa fermentation extract
  • Preparation and application of fermentation compound bacterium and rhodomyrtus tomentosa fermentation extract
  • Preparation and application of fermentation compound bacterium and rhodomyrtus tomentosa fermentation extract

Examples

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Effect test

Embodiment 1

[0025] 1) Screening of polyphenol-resistant strains: Yeasts (beer yeast, candida utilis, saccharomyces cerevisiae), lactic acid bacteria (lactobacillus plantarum, lactic acid bacteria fermented, lactobacillus acidophilus) and bacillus (bacillus subtilis, bacillus licheniformis) bacilli) were cultured in MRS liquid medium, and the number of colonies obtained was 1.0×10 8 CFU / ml seed solution; inoculated at 5% in the MRS liquid medium containing 80mg / L myrtle alcohol extract polyphenols, and fermented at 37°C and 160r / min for 48h; observe the turbidity of the culture solution degree, the strains with relatively high degree of turbidity (Bacillus subtilis, Lactobacillus plantarum) were selected for the following experiments;

[0026] The myrtle alcohol-extracted polyphenols are: myrtle leaf powder is added with 80% ethanol and ultrasonically filtered for 30 min at a liquid-solid ratio of 10:1, and filtered; the filter residue is then added with 80% ethanol and ultrasonically filt...

Embodiment 2

[0034] 1) Screening of polyphenol-resistant strains: Yeasts (beer yeast, candida utilis, saccharomyces cerevisiae), lactic acid bacteria (lactobacillus plantarum, lactic acid bacteria fermented, lactobacillus acidophilus) and bacillus (bacillus subtilis, bacillus licheniformis) bacilli) were cultured in MRS liquid medium, and the number of colonies obtained was 1.0×10 8CFU / ml seed solution; inoculated at 6% in the MRS liquid medium containing 80mg / L myrtle alcohol extract polyphenols, and fermented at 37°C and 160r / min for 48h; observe the turbidity of the culture solution degree, the strains with relatively high degree of turbidity (Bacillus subtilis, Lactobacillus plantarum) were selected for the following experiments;

[0035] The myrtle alcohol-extracted polyphenols are: myrtle leaf powder is added with 80% ethanol and ultrasonically filtered for 30 min at a liquid-solid ratio of 10:1, and filtered; the filter residue is then added with 80% ethanol and ultrasonically filte...

Embodiment 3

[0043] 1) Screening of polyphenol-resistant strains: Yeasts (beer yeast, candida utilis, saccharomyces cerevisiae), lactic acid bacteria (lactobacillus plantarum, lactic acid bacteria fermented, lactobacillus acidophilus) and bacillus (bacillus subtilis, bacillus licheniformis) bacilli) were cultured in MRS liquid medium, and the number of colonies obtained was 1.0×10 8 CFU / ml seed solution; inoculated at 5% in the MRS liquid medium containing 80mg / L myrtle alcohol extract polyphenols, and fermented at 37°C and 160r / min for 36h; observe the turbidity of the culture solution degree, the strains with relatively high degree of turbidity (Bacillus subtilis, Lactobacillus plantarum) were selected for the following experiments;

[0044] Wherein the myrtle alcohol extraction polyphenols are: myrtle leaf powder is added with 80% ethanol at a liquid-solid ratio of 10:1 and ultrasonically filtered for 30 minutes; the filter residue is then added with 80% ethanol at a liquid-solid ratio ...

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Abstract

The invention discloses preparation and application of a fermentation compound bacterium and rhodomyrtus tomentosa fermentation extract. Rhodomyrtus tomentosa leaves are used as raw materials. The preparation of the fermentation compound bacterium and rhodomyrtus tomentosa fermentation extract comprises the steps of: screening polyphenol resistant strains, treating rhodomyrtus tomentosa leaf raw materials, compounding rhodomyrtus tomentosa fermentation strains, performing microorganism fermentation, and preparing the rhodomyrtus tomentosa fermentation extract. Through strain screening and compounding techniques, fermentation compound bacteria resisting antibacterial substances namely polyphenols are obtained. A biological fermentation technique is applied to the field of extraction of rhodomyrtus tomentosa active components namely polyphenols, so that the extraction rate can be notably increased. A preparation method is mild in condition and easy to operate and control, the active components in the rhodomyrtus tomentosa leaves can be furthest extracted, and the active components can also be effectively prevented from being destroyed. The obtained rhodomyrtus tomentosa fermentationextract has positive effects on production performance of animals, utilization of feeds and prevention of diarrhoea.

Description

technical field [0001] The invention specifically relates to the preparation and application of myrtle fermentation compound bacteria and fermentation extract, and belongs to the technical field of biological fermentation. Background technique [0002] Myrtle (Rhodomyrtus tomentosa), also known as myrtle, 棯子, 山棯, Gangren, 滑子树, Doumin, etc., is an evergreen shrub of the genus Rhodomyrtus in the family Myrtaceae. Myrtle is a common Chinese herbal medicine, and the whole plant can be used for medicinal purposes. In recent years, researchers at home and abroad have found that myrtle leaves have significant antibacterial, anti-inflammatory, antiviral, antirheumatic, antimalarial, and hypoglycemic activities. Among them, phloroglucinol derivatives are representative components in myrtle, and as antibacterial and antioxidants, they have a large application market in the fields of feed and cosmetics. At present, the extraction rate of myrtle by simple water extraction and alcohol ...

Claims

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Application Information

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IPC IPC(8): A23K10/30A23K10/12A61K8/9789A61Q19/00A61K36/61A61P31/04A61P1/12C12N1/16C12N1/20C12R1/865C12R1/72C12R1/25C12R1/23C12R1/125C12R1/10C12R1/01
CPCA23K10/30A23K10/12A61K8/9789A61Q19/00A61K36/61A61P31/04A61P1/12C12N1/16C12N1/20A61K2800/10A61K2800/85A23V2400/169
Inventor 潘丹阳林劲冬陶正国
Owner GUANGZHOU LEADER BIO TECH
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