CN107048089A - A kind of nutrient base material preparation method and application for coming from fermentation thalli - Google Patents
A kind of nutrient base material preparation method and application for coming from fermentation thalli Download PDFInfo
- Publication number
- CN107048089A CN107048089A CN201710334839.2A CN201710334839A CN107048089A CN 107048089 A CN107048089 A CN 107048089A CN 201710334839 A CN201710334839 A CN 201710334839A CN 107048089 A CN107048089 A CN 107048089A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- base material
- nutrient base
- food
- coming
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 57
- 230000004151 fermentation Effects 0.000 title claims abstract description 57
- 235000015097 nutrients Nutrition 0.000 title claims abstract description 35
- 239000000463 material Substances 0.000 title claims abstract description 34
- 241001052560 Thallis Species 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 150000001413 amino acids Chemical class 0.000 claims abstract description 18
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 16
- 235000013305 food Nutrition 0.000 claims abstract description 16
- 230000000813 microbial effect Effects 0.000 claims abstract description 15
- 239000000796 flavoring agent Substances 0.000 claims abstract description 12
- 235000019634 flavors Nutrition 0.000 claims abstract description 12
- 241001465754 Metazoa Species 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 8
- 239000000654 additive Substances 0.000 claims abstract description 5
- 230000000996 additive effect Effects 0.000 claims abstract description 5
- 235000016709 nutrition Nutrition 0.000 claims abstract description 5
- 241000894006 Bacteria Species 0.000 claims abstract description 4
- 238000009360 aquaculture Methods 0.000 claims abstract description 4
- 244000144974 aquaculture Species 0.000 claims abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 239000013589 supplement Substances 0.000 claims abstract description 4
- 235000013611 frozen food Nutrition 0.000 claims abstract description 3
- 235000001014 amino acid Nutrition 0.000 claims description 17
- 229940024606 amino acid Drugs 0.000 claims description 17
- 239000000758 substrate Substances 0.000 claims description 15
- 239000000287 crude extract Substances 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 11
- 239000012634 fragment Substances 0.000 claims description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 9
- 239000008103 glucose Substances 0.000 claims description 9
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 8
- 241000186146 Brevibacterium Species 0.000 claims description 8
- 229930091371 Fructose Natural products 0.000 claims description 8
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 8
- 239000005715 Fructose Substances 0.000 claims description 8
- 239000004365 Protease Substances 0.000 claims description 8
- 238000005119 centrifugation Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 5
- 235000019419 proteases Nutrition 0.000 claims description 5
- 239000004475 Arginine Substances 0.000 claims description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 4
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 4
- 235000004279 alanine Nutrition 0.000 claims description 4
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims description 4
- 235000003704 aspartic acid Nutrition 0.000 claims description 4
- 235000014304 histidine Nutrition 0.000 claims description 4
- 235000014705 isoleucine Nutrition 0.000 claims description 4
- 235000005772 leucine Nutrition 0.000 claims description 4
- 235000018977 lysine Nutrition 0.000 claims description 4
- 235000008729 phenylalanine Nutrition 0.000 claims description 4
- 235000013930 proline Nutrition 0.000 claims description 4
- 235000004400 serine Nutrition 0.000 claims description 4
- 235000008521 threonine Nutrition 0.000 claims description 4
- 235000014393 valine Nutrition 0.000 claims description 4
- 108091005508 Acid proteases Proteins 0.000 claims description 3
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 claims description 3
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 3
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 claims description 3
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 claims description 3
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 claims description 3
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 claims description 3
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 claims description 3
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 claims description 3
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 claims description 3
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims description 3
- 239000004472 Lysine Substances 0.000 claims description 3
- 108090000526 Papain Proteins 0.000 claims description 3
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 claims description 3
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 claims description 3
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 3
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 claims description 3
- 239000004473 Threonine Substances 0.000 claims description 3
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 claims description 3
- 229960003067 cystine Drugs 0.000 claims description 3
- 235000013922 glutamic acid Nutrition 0.000 claims description 3
- 239000004220 glutamic acid Substances 0.000 claims description 3
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 claims description 3
- 230000007062 hydrolysis Effects 0.000 claims description 3
- 238000006460 hydrolysis reaction Methods 0.000 claims description 3
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 claims description 3
- 229960000310 isoleucine Drugs 0.000 claims description 3
- 235000019834 papain Nutrition 0.000 claims description 3
- 229940055729 papain Drugs 0.000 claims description 3
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 claims description 3
- 239000004474 valine Substances 0.000 claims description 3
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 claims description 2
- 241000186216 Corynebacterium Species 0.000 claims description 2
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 claims description 2
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 claims description 2
- -1 bulk Substances 0.000 claims description 2
- 150000001720 carbohydrates Chemical class 0.000 claims description 2
- 235000014633 carbohydrates Nutrition 0.000 claims description 2
- 235000011187 glycerol Nutrition 0.000 claims description 2
- 244000005700 microbiome Species 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 claims 1
- 230000007613 environmental effect Effects 0.000 abstract description 6
- 235000008935 nutritious Nutrition 0.000 abstract description 5
- 230000009261 transgenic effect Effects 0.000 abstract description 3
- 235000020939 nutritional additive Nutrition 0.000 abstract description 2
- 239000000047 product Substances 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 238000001514 detection method Methods 0.000 description 8
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 6
- 239000002773 nucleotide Substances 0.000 description 6
- 125000003729 nucleotide group Chemical group 0.000 description 6
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 4
- 239000006227 byproduct Substances 0.000 description 4
- 239000004471 Glycine Substances 0.000 description 3
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 3
- 238000001212 derivatisation Methods 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- XKZQKPRCPNGNFR-UHFFFAOYSA-N 2-(3-hydroxyphenyl)phenol Chemical compound OC1=CC=CC(C=2C(=CC=CC=2)O)=C1 XKZQKPRCPNGNFR-UHFFFAOYSA-N 0.000 description 2
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- WRFPVMFCRNYQNR-UHFFFAOYSA-N 2-hydroxyphenylalanine Chemical compound OC(=O)C(N)CC1=CC=CC=C1O WRFPVMFCRNYQNR-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001510 aspartic acids Chemical class 0.000 description 1
- LEVWYRKDKASIDU-IMJSIDKUSA-N cystine group Chemical group C([C@@H](C(=O)O)N)SSC[C@@H](C(=O)O)N LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 229930195712 glutamate Natural products 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 150000002411 histidines Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002520 isoleucines Chemical class 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 150000002614 leucines Chemical class 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 150000002669 lysines Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 150000002994 phenylalanines Chemical class 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 150000003148 prolines Chemical class 0.000 description 1
- 150000003355 serines Chemical class 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 150000003588 threonines Chemical class 0.000 description 1
- 150000003680 valines Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
- C12P1/04—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using bacteria
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/07—Bacillus
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/13—Brevibacterium
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/15—Corynebacterium
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Mycology (AREA)
- Medicinal Chemistry (AREA)
- Tropical Medicine & Parasitology (AREA)
- Virology (AREA)
- Biomedical Technology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention belongs to technical field of microbial fermentation, more particularly to come from the nutrient base material and preparation method and application of fermentation thalli.It includes the total protein content 45% 65% including following various amino acid, amino acid/11 2% 18%, ash content 0.5% 8%, sugar 0.1% 1%, moisture 2% 6%, and other 2% 40.4%.Nutrient base material obtained by the present invention is gained after non-transgenic strain fermentation, the fermentation all food-grades of raw materials, product safety environmental protection, it is nutritious, digest and absorb suitable for enteron aisle, can be widely used for the preparation of aquaculture of aquatic animal nutritional agents, animal feed nutritive additive, pet grain nourishing additive agent, environmentally friendly microbial bacteria agent addition agent, food seasoning and flavor enhancement, drying and frozen food, the food for food service industry, oral supplement etc..
Description
Technical field
The present invention relates to a kind of technical field of microbial fermentation, more particularly to a kind of nutrient base material for coming from fermentation thalli and
Preparation method and application.
Background technology
In our diet, flavouring is played an important role.With understanding of the people to health diet, two generations
Flavouring the sapidity nucleotide disodium is that just progressively substitution monosodium glutamate turns into market for IMP and 5'-GMP2Na (GMP)
New lover.Using microbial fermentation the sapidity nucleotide disodium more, in fermentation post processing the thalline of gained carry out mostly directly discharge or
Into environmental protection treatment, on the one hand cause environmental pollution or pressure is produced to environment protection treating, on the other hand, so substantial amounts of thalline money
Source does not maximize the use, causes to waste.
The content of the invention
In view of the above-mentioned problems, the invention provides the new battalion that a kind of value is high, environmental protection is healthy, nutritious
Support base-material and preparation method thereof.
The present invention relates to the nutrient base material for coming from fermentation thalli, its quality percentage composition is, protein content 45%-
65%, amino acid/11 2%-18%, ash content 0.5%-8%, sugared 0.1%-1%, moisture 2%-6%, other 2%-40.4%, respectively
Component sum reaches 100%.
Further：The nutrient base material of fermentation thalli is come from above-mentioned, described amino acid composition is, aspartic acid 3%-
5%, glutamic acid 3%-5%, threonine 1%-3%, serine 1%-2%, proline 1%-2%, glycine 1%-3%, junket
Propylhomoserin 1%-2%, phenylalanine 1%-3%, histidine 1%-2%, lysine 1%-3%, alanine 2%-4%, cystine
1%-1.5%, valine 1%-3%, isoleucine 1%-3%, leucine 2%-5%, arginine 1%-3%.
The sugar refers to glucose, fructose, mannose, glycerine or at least one carbohydrate of its combination.Described
Nutrient base material in the pasty state, liquid, bulk, particle and powdered any.
The nutrient base material of the present invention is used in aquaculture of aquatic animal nutritional agents, animal feed nutritive additive, pet grain battalion
Support additive, environmentally friendly microbial bacteria agent addition agent, food seasoning and flavor enhancement, drying and frozen food, for food service industry
Application in any preparation of food, oral supplement.
Present invention also offers the preparation method of above-mentioned nutrient base material, step is：
A, fermented on fermented and cultured substrate using the microorganism of corynebacterium, brevibacterium, Bacillus；
B, by the fermentate obtained by step A by filtering and/or centrifugation obtain cell or cell fragment and substrate；
C, the cell or cell fragment obtained by step B crushed using physical/chemical method, generation includes cell fragment
Crude extract inside, the crude extract is that nutrient base material main body is originated, after drying or certain condition and degree enzymolysis again
Drying, that is, obtain coming from the nutrient base material of fermentation thalli；
Or：It, which is additionally included in step C, adds protease, and described is (0.01- with albumen enzyme-to-substrate proportioning
0.2g):Dried again after enzymolysis time 3-8h under the conditions of (3-10g), 40-65 ° of hydrolysis temperature, that is, obtain coming from the battalion of fermentation thalli
Support base-material；
Described protease is commercial food grade papain, neutral proteinase or acid protease
Described substrate is bar-like the mycoprotein of bacillus, brevibacterium and Bacillus.
Described fermentation pH is 6-8,25-40 DEG C of fermentation temperature, fermentation time 24-120h.
Compared with existing skill, the present invention is non-transgenic thalline due to fermentation thalli used, harmless, and thalline institute
It is abundant containing nutriment, meet natural environmental-protective health idea.Therefore, the fermentation thalli is carried out secondary using with great meaning
Justice.Nutrient base material obtained by the present invention is gained after non-transgenic strain fermentation, all food-grades of raw materials of fermenting, production
Product safety and environmental protection, it is nutritious, it is adaptable to which that enteron aisle digests and absorbed, it can be widely used for aquaculture of aquatic animal nutritional agents, animal and raise
Material nutrient additive, pet grain nourishing additive agent, environmentally friendly microbial bacteria agent addition agent, food seasoning and flavor enhancement, drying and cold
The preparation of jelly food, the food for food service industry, oral supplement etc..
Embodiment：
The present invention is illustrated in greater detail in following embodiments.
Embodiment 1
A kind of nutrient base material for coming from fermentation thalli, its preparation method, including enzyme process is originated glucose, fructose with it is micro-
Mixed after other substrates sterilization needed for biological growth.Fermented using corynebacteria on fermented and cultured substrate.Fermentation
PH6.5,31 DEG C of fermentation temperature, fermentation time 72h.During the fermentation, various flavour nucleotides and amino acid were as fermenting
The natural by-product of journey is secreted.Fermentation ends, are heated and are inactivated microbial cell, then pass through filtering/centrifugation
Cell is separated with fermentation medium, and obtains microbial cell.Using physical/chemical method smudge cells, producing is included carefully
Contain abundant amino acid and nutriment in crude extract including born of the same parents' fragment, the crude extract.After testing, its Major Nutrient
Composition and delicate flavour composition are as shown in table 1.Wherein, amino acid detection is using high performance liquid chromatography Agilent 1100, and sample is through spreading out
Liquid chromatogram measuring, Detection wavelength 248nm, flow velocity 2.2ml/min, time 28min are carried out after biochemical treatment；Glucose is used
SBA-40E binary channels bio-sensing analysis-e/or determinings.
Table 1：
Embodiment 2
A kind of preparation method for the nutrient base material for coming from fermentation thalli, as different from Example 1：Using corynebacteria and
Brevibacterium is fermented on fermented and cultured substrate.Ferment pH7.5,28 DEG C of fermentation temperature, fermentation time 84h.In fermentation process
In, various flavour nucleotides and amino acid are secreted as the natural by-product of fermentation process.Fermentation ends, are heated
Microbial cell is inactivated, then separated cell with fermentation medium by filtering/centrifugation, and obtain microbial cell.Make
With physical/chemical method smudge cells, the crude extract including cell fragment is produced.Contain what is enriched in the crude extract
Amino acid and nutriment.After testing, its main nutrient composition and delicate flavour composition are as shown in table 2.Wherein, amino acid detection is used
High performance liquid chromatography Agilent 1100, sample carries out liquid chromatogram measuring, Detection wavelength 248nm, stream after derivatization treatment
Fast 2.2ml/min, time 28min；Glucose uses SBA-40E binary channels bio-sensing analysis-e/or determinings；Fructose uses isophthalic
Diphenol development process, 722 type spectrophotometers are determined under 473nm wavelength.
Table 2：
Embodiment 3
A kind of preparation method for the nutrient base material for coming from fermentation thalli, as different from Example 1：Using corynebacteria and
Brevibacterium is fermented on fermented and cultured substrate.Ferment pH7.0,37 DEG C of fermentation temperature, fermentation time 96h.In fermentation process
In, various flavour nucleotides and amino acid are secreted as the natural by-product of fermentation process.Fermentation ends, are heated
Microbial cell is inactivated, then separated cell with fermentation medium by filtering/centrifugation, and obtain microbial cell.Make
With physical/chemical method smudge cells, the crude extract including cell fragment is produced.Contain what is enriched in the crude extract
Amino acid and nutriment.After testing, its main nutrient composition and delicate flavour composition are as shown in table 3.Wherein, amino acid detection is used
High performance liquid chromatography Agilent 1100, sample carries out liquid chromatogram measuring, Detection wavelength 248nm, stream after derivatization treatment
Fast 2.2ml/min, time 28min；Glucose uses SBA-40E binary channels bio-sensing analysis-e/or determinings；Fructose uses isophthalic
Diphenol development process, 722 type spectrophotometers are determined under 473nm wavelength.
Table 3：
It can be seen that by above table 1-3：Nutrient base material prepared by embodiment 1-3 does not add any preservative, complete
Fermentation thalli is come from entirely, is a kind of nutritious, safety and environmental protection, the nutrient base material of green and healthy.
Case study on implementation 4
A kind of preparation method for the nutrient base material for coming from fermentation thalli, as different from Example 1：Using corynebacteria and
Brevibacterium is fermented on fermented and cultured substrate.Ferment pH7.0,37-40 DEG C of fermentation temperature, fermentation time 40h.Fermenting
Cheng Zhong, various flavour nucleotides and amino acid are secreted as the natural by-product of fermentation process.Fermentation ends, are carried out at heating
Reason inactivates microbial cell, is then separated cell with fermentation medium by filtering/centrifugation, and obtain microbial cell.
Using physical/chemical method smudge cells, the crude extract including cell fragment is produced.Containing abundant in the crude extract
Amino acid and nutriment.The crude extract, is digested in following technique：The proportioning of the albumen enzyme-to-substrate is
(0.01-0.2g):Dried again after enzymolysis time 3-8h under the conditions of (3-10g), 40-65 ° of hydrolysis temperature, that is, obtain coming from zymophyte
The nutrient base material of body；
Described protease is commercial food grade papain, neutral proteinase or acid protease；
Described substrate is bar-like the mycoprotein of bacillus, brevibacterium and Bacillus.
After testing, its primary amino acid nutritional ingredient and delicate flavour composition are as shown in table 4.Wherein, amino acid detection is using high
Effect liquid phase chromatogram Agilent 1100, sample carries out liquid chromatogram measuring, Detection wavelength 248nm, flow velocity after derivatization treatment
2.2ml/min, time 28min；Glucose uses SBA-40E binary channels bio-sensing analysis-e/or determinings；Fructose uses isophthalic two
Phenol development process, 722 type spectrophotometers are determined under 473nm wavelength.
Table 4：
| Index | Unit | As a result |
| Aspartic Acid/ aspartic acids | g/100g | 5 |
| Threonine/ threonines | g/100g | 2 |
| Serine/ serines | g/100g | 3 |
| Glutamate Acid/ glutamic acid | g/100g | 3 |
| Proline/ prolines | g/100g | 2 |
| Glycine/ glycine | g/100g | 2 |
| Tyrosine/ tyrosine | g/100g | 0.8 |
| Phenylalanine/ phenylalanines | g/100g | 2.5 |
| Histidine/ histidines | g/100g | 2 |
| Lysine/ lysines | g/100g | 1.5 |
| Alanine/ alanine | g/100g | 2.3 |
| Cystine/ cystines | g/100g | 1.5 |
| Valine/ valines | g/100g | 3.2 |
| Isoleucine/ isoleucines | g/100g | 1.5 |
| Leucine/ leucines | g/100g | 2.8 |
| Arginine/ arginine | g/100g | 1.5 |
| Glucose/ glucose | g/100g | 0.1 |
| Fructose/ fructose | g/100g | 0.1 |
It can be seen that by above table 1-4：Nutrient base material prepared by embodiment 1-4 does not add any preservative, complete
Fermentation thalli is come from entirely, is a kind of nutritious, safety and environmental protection, the nutrient base material of green and healthy.
Claims (8)
1. a kind of nutrient base material for coming from fermentation thalli, its quality percentage composition is：Protein content 45%-65%, amino acid
12%-18%, ash content 0.5%-8%, sugared 0.1%-1%, moisture 2%-6%, other 2%-40.4%, each component sum reaches
100%.
2. the nutrient base material according to claim 1 for coming from fermentation thalli, it is characterised in that：Described amino acid composition
It is, aspartic acid 3%-5%, glutamic acid 3%-5%, threonine 1%-3%, serine 1%-2% that proline 1%-2% is sweet
Propylhomoserin 1%-3%, tyrosine 1%-2%, phenylalanine 1%-3%, histidine 1%-2%, lysine 1%-3%, alanine
2%-4%, cystine 1%-1.5%, valine 1%-3%, isoleucine 1%-3%, leucine 2%-5%, arginine
1%-3%.
3. the nutrient base material according to claim 2 for coming from fermentation thalli, it is characterised in that：The sugar refer to glucose,
Fructose, mannose, glycerine or at least one carbohydrate of its combination.
4. the nutrient base material according to claim 3 for coming from fermentation thalli, it is characterised in that：Described nutrient base material is in paste
Shape, liquid, bulk, particle and powdered any.
5. a kind of any one of claim 1-4 nutrient base material is used to add in aquaculture of aquatic animal nutritional agents, animal feed nutritive
Plus agent, pet grain nourishing additive agent, environmentally friendly microbial bacteria agent addition agent, food seasoning and flavor enhancement, drying and frozen food, use
The application in any preparation of food, oral supplement in food service industry.
6. a kind of preparation method of any one of claim 1-4 nutrient base material, step is：
A, fermented on fermented and cultured substrate using the microorganism of corynebacterium, brevibacterium, Bacillus；
B, by the fermentate obtained by step A by filtering and/or centrifugation obtain cell or cell fragment and substrate；
C, the cell or cell fragment obtained by step B crushed using physical/chemical method, produced including cell fragment
Crude extract, the crude extract is nutrient base material main body source, and drying forms.
Described substrate is bar-like the mycoprotein of bacillus, brevibacterium and Bacillus.
7. preparation method according to claim 6, it is characterised in that：It is additionally included in step C and adds protease, described
Albumen enzyme-to-substrate proportioning be (0.01-0.2g):Under the conditions of (3-10g), 40-65 ° of hydrolysis temperature after enzymolysis time 3-8h again
Drying, that is, obtain coming from the nutrient base material of fermentation thalli；
Described protease is commercial food grade papain, neutral proteinase or acid protease.
8. the preparation method according to claim 6 or 7, it is characterised in that：Described fermentation pH is 6-8, fermentation temperature 25-
40 DEG C, fermentation time 24-120h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710334839.2A CN107048089A (en) | 2017-05-12 | 2017-05-12 | A kind of nutrient base material preparation method and application for coming from fermentation thalli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710334839.2A CN107048089A (en) | 2017-05-12 | 2017-05-12 | A kind of nutrient base material preparation method and application for coming from fermentation thalli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107048089A true CN107048089A (en) | 2017-08-18 |
Family
ID=59596408
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710334839.2A Pending CN107048089A (en) | 2017-05-12 | 2017-05-12 | A kind of nutrient base material preparation method and application for coming from fermentation thalli |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107048089A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549760A (en) * | 2017-09-19 | 2018-01-09 | 广东肇庆星湖生物科技股份有限公司 | A kind of preparation method of compound nutritional flavoring agent |
| CN109735466A (en) * | 2019-01-25 | 2019-05-10 | 江苏大学 | A kind of promotion low temperature, microorganism formulation of low-oxygen environment plant growth and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1081582A (en) * | 1992-04-06 | 1994-02-09 | 味之素株式会社 | Feed composition for mother sows |
| CN1093578A (en) * | 1992-12-16 | 1994-10-19 | 味之素株式会社 | The prevention of fish and Crustaceans virosis and therapeutic agent and feedstuff |
| CN101032281A (en) * | 2007-04-18 | 2007-09-12 | 上海邦成生物科技有限公司 | Fodder additive having immunologic enhancement in growing and preparation method thereof |
| CN101801217A (en) * | 2007-09-26 | 2010-08-11 | 雀巢产品技术援助有限公司 | A natural taste enhancing savoury base and a process for its preparation |
| CN105916384A (en) * | 2013-11-15 | 2016-08-31 | 阿彻丹尼尔斯米德兰德公司 | Methods of feeding animals fermentation cell mass |
-
2017
- 2017-05-12 CN CN201710334839.2A patent/CN107048089A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1081582A (en) * | 1992-04-06 | 1994-02-09 | 味之素株式会社 | Feed composition for mother sows |
| CN1093578A (en) * | 1992-12-16 | 1994-10-19 | 味之素株式会社 | The prevention of fish and Crustaceans virosis and therapeutic agent and feedstuff |
| CN101032281A (en) * | 2007-04-18 | 2007-09-12 | 上海邦成生物科技有限公司 | Fodder additive having immunologic enhancement in growing and preparation method thereof |
| CN101801217A (en) * | 2007-09-26 | 2010-08-11 | 雀巢产品技术援助有限公司 | A natural taste enhancing savoury base and a process for its preparation |
| CN105916384A (en) * | 2013-11-15 | 2016-08-31 | 阿彻丹尼尔斯米德兰德公司 | Methods of feeding animals fermentation cell mass |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549760A (en) * | 2017-09-19 | 2018-01-09 | 广东肇庆星湖生物科技股份有限公司 | A kind of preparation method of compound nutritional flavoring agent |
| CN109735466A (en) * | 2019-01-25 | 2019-05-10 | 江苏大学 | A kind of promotion low temperature, microorganism formulation of low-oxygen environment plant growth and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Paiva et al. | Nutritional and functional bioactivity value of selected Azorean macroalgae: Ulva compressa, Ulva rigida, Gelidium microdon, and Pterocladiella capillacea | |
| AU2006228829B2 (en) | Fermented protein product | |
| Alrosan et al. | Effects of fermentation on the quality, structure, and nonnutritive contents of lentil (Lens culinaris) proteins | |
| CN103609852A (en) | Tea feeds and preparation method | |
| KR101822752B1 (en) | Manufacturing method for enzymatic extracts of deer antlerdeer antler containing highly physiologically active ingredients of deer antler and enzymatic extracts of deer antlerdeer antler using the same | |
| Stillings et al. | Amino acid studies on the effect of fermentation time and heat‐processing of tempeh | |
| CN106916871A (en) | A kind of bionic enzymatic prepares the production method of freshwater mussel meat small peptide | |
| TW201635921A (en) | Broth compositions and their use as prebiotics | |
| Abedini et al. | Oilseed cakes in the food industry; a review on applications, challenges, and future perspectives | |
| Awobusuyi et al. | Nutritional properties of provitamin A-biofortified maize amahewu prepared using different inocula | |
| CN107048089A (en) | A kind of nutrient base material preparation method and application for coming from fermentation thalli | |
| CN107836573A (en) | Complex enzyme formulation, the method and animal feed for preparing using it feed | |
| Gundersen et al. | Production of leaf protein concentrates from cassava: Protein distribution and anti-nutritional factors in biorefining fractions | |
| Rossi et al. | Utilization of waste mixed Pangasius fish fillet and pineapple core to produce peptone for lactic acid bacteria growth media. | |
| Ramírez-Rodrigues et al. | Digestibility and bioaccessibility of leaf protein concentrates and their impact on children gut microbiota | |
| Leonid et al. | Production of herbal protein isolates with the enzymatic hydrolysis technology | |
| CN108835356B (en) | Flavor protein powder and extraction method thereof | |
| Demirgül et al. | Changes in nutrients, energy, antioxidant and carotenoid levels of dried tomato (Lycopersicon esculentum) pomage treated with Aspergillus niger solid-state fermentation | |
| KR101008720B1 (en) | Engraulis japonica seasoning prepared by high pressure/enzyme-dissolution process and producing method thereof | |
| KR100580334B1 (en) | Food composition improved in taste and preservation ability by comprising lentinus edodes extract obtained by treatment of enzyme in low temperature | |
| KR20130060996A (en) | Method for preparing natural fermentation condiment using rice protein | |
| Dygas et al. | Conventional and Unconventional Yeasts Able to Grow on Rapeseed Meal Hydrolysates. | |
| TW202116185A (en) | Yeast cell wall-derived decomposition-containing composition, production method therefor, and usage therefor | |
| CN105614855A (en) | Small peptide nutrition agent and preparation method thereof | |
| KR20170072563A (en) | Method for cultivation of mushrooms containing l-carnithine using l-carnithine containing fermentation products and the cultivated functional mushrooms containing l-carnithine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170818 |