CN103584251A - Ginger preservative or bacteriostatic agent - Google Patents
Ginger preservative or bacteriostatic agent Download PDFInfo
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- CN103584251A CN103584251A CN201310546840.3A CN201310546840A CN103584251A CN 103584251 A CN103584251 A CN 103584251A CN 201310546840 A CN201310546840 A CN 201310546840A CN 103584251 A CN103584251 A CN 103584251A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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Abstract
The invention particularly relates to a ginger preservative or bacteriostatic agent. An aqueous extract solution obtained by fermenting a raw material of ginger through lactobacillus plantarum has higher antimicrobial activity. The ginger preservative or bacteriostatic agent, provided by the invention, is simple to prepare, relatively low in cost, and can enhance the antimicrobial activity of a plant having own antibacterial ability and being used as both medicine and food.
Description
Technical field
The present invention relates to a kind of ginger anticorrisive agent or bacteriostatic agent.
Background technology
Ginger (
zingiber officinale Rosc) be the fresh and tender stem of zingiber, belong to perennial unifacial leaf draft perennial plant, be a kind of important pungent and fragrant flavorings, be also the traditional medicine food dual purpose plant in Asia simultaneously, there is higher healthy nutritive value.Ginger has unique fragrance and pungent and stronger anticorrosion, fresh-keeping and protect the effects such as look, and has safe feature, and it demonstrates great value of exploiting and utilizing aspect food processing.Ginger is also widely used at field of medicaments as raw material at present, is often used to treat the gastrointestinal dysfunction symptoms such as diarrhoea, vomiting, indigestion.Research shows that ginger has antibacterial action, and common food source pathogenic bacteria are all had to certain inhibitory action, is therefore also used as food preservative freshness retaining agent edible.
Summary of the invention
The object of this invention is to provide a kind of ginger anticorrisive agent or bacteriostatic agent.
The method is to ferment to cleaning the ginger cutting with Lactobacillus plantarum, and tunning obtains water extraction liquid after distilled water is slightly carried.Unexpectedly, the water extraction liquid phase of ginger gained by fermentation has higher antibacterial activity than fermented ginger not.The reason that produces this result may be that the metabolite that produces in growth and breeding process of Lactobacillus plantarum and the active component in ginger react and make it to resolve into other composition, or produced new active component, or be that the metabolite that probio produces also has certain bacteriostasis.
Technical solution of the present invention is as follows:
Anticorrisive agent or a bacteriostatic agent, its preparation comprises the steps:
(1) raw material are selected: select that quality is tender and crisp, meat is plump, hardness is good, free from insect pests, without the ginger addling, clean up;
(2) cutting: raw material peeling is cut into the thin slice that thickness is 0.5 cm;
(3) fermentation: take ginger splices and put into triangular flask, add sterilized water by 10% weight.Be cultured to Lactobacillus plantarums more than 108 CFU/mL, centrifugal concentrating, is inoculated in by 1% inoculum concentration in the ginger splices salting down in advance, sealing fermentation 6-15 days, and in sweat, every 8 h shake is 1 time;
(4) extract fermented ginger juice.
For reaching better technique effect, step (3) sealing fermentation 11 days.
Described extraction fermented ginger juice is: often take ginger 100 g after fermentation, add water constant volume to 1000 mL after pulverizing, 5 h are extracted in 60 ℃ of water-baths, get supernatant and revolve steaming, and being finally settled to 40 mL, to obtain water extraction liquid standby.
The invention still further relates to ginger anticorrisive agent or bacteriostatic agent in food fresh keeping, preparation suppresses Escherichia coli O 157: the application in H7 medicine.
The invention has the beneficial effects as follows:
(1) the selected raw material of the present invention its cost of material is low, wide material sources, and raw material are traditional medicine food dual purpose plant, safe.
(2) method that improves ginger antibacterial activity in the present invention adopts traditional fermentation technique, simple to operate, and the ginger fermenting not only can be used as food good to eat on dining table, and the water extract after its fermentation is done food preservative, bacteriostatic agent in addition.
(3) the present invention can improve the original antibacterial activity of ginger, improves its function, the edible effect of using the ginger fermenting can better play anti-inflammation.
Accompanying drawing explanation
The bacteriostasis rate of different fermentations number of days Ginger P.E under Fig. 1 same concentrations condition.
The impact of the ginger extract that Fig. 2 ferments 11 days on growth curve of bacteria.
The specific embodiment
Extract after 1 one kinds of ginger fermentations of embodiment, it is prepared according to following steps:
(1) raw material are selected and cutting: select that quality is tender and crisp, meat is plump, hardness is good, free from insect pests, without the ginger addling, clean up raw material peeling be cut into the thin slice that thickness is 0.5 cm; (2) fermentation: the ginger splices that takes the dehydration that salts down is in advance put into triangular flask, adds sterilized water by 10% weight ratio.Be cultured to 10
8lactobacillus plantarum more than CFU/mL, centrifugal concentrating, is inoculated in by 1% inoculum concentration in the ginger splices salting down in advance, sealing fermentation; (3) take ginger 100 g after fermentation, add water constant volume to 1000 mL after pulverizing, 5 h are extracted in 60 ℃ of water-baths, get supernatant and revolve steaming, are finally settled to 40 mL and obtain water extraction liquid.Sampling every day once, standby.
The bacteriostasis rate of ginger extract to Escherichia coli O 157: H7 after embodiment 2 fermentations
(1) get the test tube after sterilizing, add the liquid LB culture medium of 5 mL, then to add respectively above-mentioned gingerade extract 1 mL and 100 μ L concentration be the bacteria suspension of 106 CFU/mL, as experimental group.
(2) separately get the test tube containing 5 mL liquid LB culture mediums, add 100 μ L bacteria suspensions as negative control.
(3) get again the test tube containing 5 mL liquid LB culture mediums, with 1 mL sterilized water and 100 μ L bacteria suspensions, make blank.
(4) every test tube is mixed, be placed in incubator, cultivate 24 h for 37 ℃.Each ginger extract is established 3 repetitions.
(5) by spectrophotometric instrumentation OD600nm value, average, calculate as follows bacteriostasis rate.Bacteriostasis rate (%)=(negative tube OD value-sample cell OD value)/negative tube OD value.
Experimental result: as shown in Figure 1, ferment 0 day, i.e. the bacteriostasis rate of control group minimum (9%).And along with the increase of fermentation time, the bacteriostatic activity of extract improves gradually, 11 its bacteriostatic activity of Ginger P.E of fermenting reaches 98.8%, and hence one can see that, and fermentation can improve the antibacterial activity of ginger.
After embodiment 3 fermentation, ginger extract is on Escherichia coli O 157: the impact of H7 growth curve
(1) single colony inoculation is placed in to shaking table in 10 mL liquid LB culture mediums and cultivates, obtain seed liquor in the exponential growth stage with standby.
(2) seed liquor is inoculated in LB nutrient solution as a control group by 1% inoculum concentration, shakes up, put 37 ℃ of constant-temperature tables and cultivate, after 2 h
Plate count, repeats above step every 2 h, and METHOD FOR CONTINUOUS DETERMINATION 15 h make growth curve by the data obtained.
(3) seed liquor is inoculated in LB nutrient solution by 1% inoculum concentration, adding final concentration is the ginger extract (11 d) of MIC, continues to cultivate, and every 2 h samplings, with colony counting method, estimates, and METHOD FOR CONTINUOUS DETERMINATION 17 h, produce growth curve.
Experimental result: as shown in Figure 2,1 ~ 8 h is colibacillary normal exponential phase, after ginger extract effect, quantity does not have excessive variation during 1 ~ 10 h, does not significantly reduce and does not significantly increase.But after 10 h, viable bacteria number starts to decline, and has entered very soon decline phase, does not reach normal summit of growth.From experimental result, the ginger extract after fermentation has suppressed Escherichia coli O 157: the thalline division of H7 exponential phase.
Claims (5)
1. ginger anticorrisive agent or a bacteriostatic agent, its preparation comprises the steps:
(1) raw material are selected: select that quality is tender and crisp, meat is plump, hardness is good, free from insect pests, without the ginger addling, clean up;
(2) cutting: raw material peeling is cut into the thin slice that thickness is 0.5 cm;
(3) fermentation: take ginger splices and put into triangular flask, add sterilized water by 10% weight.
2. be cultured to 10
8lactobacillus plantarum more than CFU/mL, centrifugal concentrating, is inoculated in by 1% inoculum concentration in the ginger splices salting down in advance, sealing fermentation 6-15 days, in sweat, every 8 h shake is 1 time;
(4) extract fermented ginger juice.
3. a kind of ginger anticorrisive agent according to claim 1 or bacteriostatic agent, is characterized in that: step (3) sealing fermentation 11 days.
4. a kind of ginger anticorrisive agent according to claim 1 or bacteriostatic agent, it is characterized in that: described extraction fermented ginger juice is: often take ginger 100 g after fermentation, after pulverizing, add water constant volume to 1000 mL, 5 h are extracted in 60 ℃ of water-baths, get supernatant and revolve steaming, being finally settled to 40 mL, to obtain water extraction liquid standby.
5. described in claim 1, ginger anticorrisive agent or bacteriostatic agent are in food fresh keeping, and preparation suppresses Escherichia coli O 157: the application in H7 medicine.
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| CN201310546840.3A CN103584251A (en) | 2013-11-07 | 2013-11-07 | Ginger preservative or bacteriostatic agent |
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| CN201310546840.3A CN103584251A (en) | 2013-11-07 | 2013-11-07 | Ginger preservative or bacteriostatic agent |
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| CN103584251A true CN103584251A (en) | 2014-02-19 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106479941A (en) * | 2016-12-23 | 2017-03-08 | 河北经贸大学 | A kind of special natural composite anti-corrosive antistaling agent of cold fresh meat |
| CN106689966A (en) * | 2016-12-25 | 2017-05-24 | 董晓 | Preparation method of natural food preservative |
| CN107312816A (en) * | 2017-07-28 | 2017-11-03 | 天津大学 | A kind of assay method of the bacterial inhibitor fungistatic effect extracted from plant |
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| CN102586155A (en) * | 2012-03-07 | 2012-07-18 | 江南大学 | Lactobacillus plantarum N13 and use thereof |
| CN103070451A (en) * | 2013-01-17 | 2013-05-01 | 上海博琛生物科技有限公司 | Method for prolonging shelf life of natural honey |
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2013
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Patent Citations (5)
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| CN101069739A (en) * | 2006-05-08 | 2007-11-14 | 李毅敏 | Natural-plant-essence anti-inhibiting-bacteria preparation and preparing method |
| CN101336646A (en) * | 2008-05-06 | 2009-01-07 | 上海拜纳环保科技有限公司 | Natural environmental protection type dynamic sterilizing agent and preparation method thereof |
| CN102177921A (en) * | 2010-10-22 | 2011-09-14 | 刘和现 | Compound biological control agent as well as preparation method and application thereof |
| CN102586155A (en) * | 2012-03-07 | 2012-07-18 | 江南大学 | Lactobacillus plantarum N13 and use thereof |
| CN103070451A (en) * | 2013-01-17 | 2013-05-01 | 上海博琛生物科技有限公司 | Method for prolonging shelf life of natural honey |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106479941A (en) * | 2016-12-23 | 2017-03-08 | 河北经贸大学 | A kind of special natural composite anti-corrosive antistaling agent of cold fresh meat |
| CN106689966A (en) * | 2016-12-25 | 2017-05-24 | 董晓 | Preparation method of natural food preservative |
| CN107312816A (en) * | 2017-07-28 | 2017-11-03 | 天津大学 | A kind of assay method of the bacterial inhibitor fungistatic effect extracted from plant |
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Application publication date: 20140219 |