CN109182385A - Improve the preparation method of fig sense organ, disease-resistant, storage performance fermentation liquid - Google Patents
Improve the preparation method of fig sense organ, disease-resistant, storage performance fermentation liquid Download PDFInfo
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- CN109182385A CN109182385A CN201811001908.9A CN201811001908A CN109182385A CN 109182385 A CN109182385 A CN 109182385A CN 201811001908 A CN201811001908 A CN 201811001908A CN 109182385 A CN109182385 A CN 109182385A
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- 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
- C12P1/06—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using actinomycetales
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
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- A23B7/155—Microorganisms; Enzymes; Antibiotics
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- 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
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- 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
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- C12R2001/00—Microorganisms ; Processes using microorganisms
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- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/465—Streptomyces
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Abstract
The invention discloses a kind of for improving the preparation method of fig sense organ and disease-resistant, storage performance fermentation liquid, decomposed dregs of beans is added in useless syrup or glucose syrup, it is stirred, then successively the colibacillus engineering strain of thioesterase, the colibacillus engineering strain of expression acyl synzyme and streptomyces strain are expressed in inoculation respectively, and ferment respectively, obtain fermentation liquid.Fermentation liquid of the invention sprays fig branches and leaves and fruit, can form layer protecting film in fig branches and leaves and fruit surface, which has the effect of water conservation, ventilation, and can inhibit mould and yeast propagation；Fruit colour is gorgeous, and pericarp thickens, and improves soluble solid content.
Description
Technical field
The invention belongs to fruit freshness preserving technical fields, and in particular to one kind is for improving fig sense organ and disease-resistant, storage
The preparation method of the fermentation liquid of performance.
Background technique
Fig is a kind of ancient health fruit, full of nutrition, to reduction blood lipid and blood glucose, improves human immunity machine
Can, there is special effect, be increasingly subject to the attention of consumer, fig market is among booming.But no flower
A large amount of stomatas are distributed with since pericarp is relatively thin, in epidermis in fruit, are easy dehydration and wilt；When fig maturation, fruit softens, and is harvesting
With wound easy to form in transport.In addition, mature fig pericarp surface is attached with a large amount of wild yeasts bacterium, mould and yeast
Bacterium be easy to cause fruit rot in wound mass propagation.Therefore, at normal temperature, the shelf-life average out to of fig 24 hours,
Seriously constrain the market development of fig.
For this for solving the problems, such as that fig occurs in storage and transport, conventional method is: 1, picking ahead of time, in nothing
It when flowers and fruits reach the maturity of 70%-80%, is harvested and is transported, at this point, fig fruit not yet softens, picked and transported
The wound that pericarp surface generates in journey is less, and so as to reduce the fruit proportion of goods damageds, but fruit quality is poor；2, long-distance transportation
When, harvest in advance is carried out, and use 1- methyl cyclopropene under the conditions of cryogenic seal, prevents fruit from softening and increase fruit breakage
Probability.This method solves the problems, such as long-distance transportation to a certain extent, but complicated for operation, and general orchard worker is not easy to grasp；3, it sprays
Apply maleic hydrazide, this method can be but safe to the human body by inhibiting the transpiration of fruit surface, to improve fig storage performance
There is potentially hazardous property.
Although effect is general currently, there are many methods to be used to improve resistance of the fig in storage and transportational process
All over bad, and implementation rate is not high.
Summary of the invention
Present invention aim to address above-mentioned technical problems, provide a kind of for improving fig sense organ and disease-resistant, storage
The preparation method of the fermentation liquid of performance.
It is a kind of for improving the preparation method of fig sense organ and disease-resistant, storage performance fermentation liquid, comprising the following steps:
Step 1, decomposed dregs of beans is added in useless syrup or glucose syrup, is stirred, obtains fermentation liquid base fluid；
Step 2, the colibacillus engineering strain liquid of expression thioesterase, fermentation are inoculated in fermentation liquid base fluid；
Step 3, the colibacillus engineering strain liquid of expression acyl synzyme, fermentation are inoculated in the fermentation liquid of step 2；
Step 4, it is inoculated with streptomyces strain liquid, aerobic fermentation in the fermentation liquid of step 3, and continues to stir, obtains fermentation liquid.
Preferably, the soluble solid content in the useless syrup or glucose syrup is 5wt.%.
Preferably, the dosage of dregs of beans is 5wt.% in step 1.
Preferably, the dosage that the colibacillus engineering strain liquid of thioesterase is expressed in step 2 is to connect in every 100 liters of fermentation liquids
Kind 5mL, fermentation time 48h, fermentation temperature are 30-38 DEG C.
Preferably, the dosage that the colibacillus engineering strain liquid of acyl synzyme is expressed in step 3 is every 100 liters of fermentation liquids
Middle inoculation 5mL, fermentation time 48h, fermentation temperature are 30-38 DEG C.
Preferably, the dosage of step 4 Streptomyces strain liquid is to be inoculated with 5mL in every 100 liters of fermentation liquids, and fermentation time is
30-38 DEG C of 480h, fermentation temperature.
Preferably, needed during the aerobic fermentation of step 4 daily 0.5 wt.% of afterfermentation liquid total amount glucose or
The comparable waste saccharide liquid of sugar content, until fermentation ends.
The present invention using the glucose in glucose syrup or useless syrup as in fermentation process carbon source, made with decomposed dregs of beans
It is generated in fermentation liquid for nitrogen source by the Escherichia coli of inoculation expression thioesterase and the Escherichia coli of expression acyl synzyme
Part C12-C18 fatty alcohol, which, which can form one layer on the fruit of plant, blade limb surface, has water conservation, ventilation, suppression
The monofilm that germ processed is infected, to significantly improve the micro condition of plant；It is further being sent out by streptomyces strain again
Micro natamycin is produced in zymotic fluid, natamycin is that one kind is safe and non-toxic, there is obvious inhibition to make mould and yeast
Substance, thus to fig fruit fell and transport and storage plays good fungistatic effect.In addition the Portugal that fermentation liquid contains
What grape glycan molecule, soybean generated after decomposing is rich in the macromolecular substances such as phosphorus, calcium, potassium, amino acid, can directly be inhaled by pericarp and blade
It receives, plays the effect of foliar fertilizer, fruit colour can be made gorgeous, pericarp thickens, and soluble solid improves.
Complicated biotechnology is simply produced and used, was produced in such a way that orchard worker is easily achieved by the present invention
Journey is easy to operate, easily controllable, environmentally friendly.
Specific embodiment
Technical solution of the present invention is described further combined with specific embodiments below.
The colibacillus engineering strain LL1 of overexpression thioesterase gene BTE of the present invention is purchased from sichuan agriculture
The colibacillus engineering strain Zh054 of university, overexpression acyl synzyme is purchased from Sichuan Agricultural University, generates natamycin step
Rapid streptomyces strain SG56 is purchased from University Of Science and Technology Of Tianjin.
Embodiment 1
1, prepare round, such as: the big urn of ceramics of fermentor or capacity with agitating function greater than 200 liters.
2, fermentation liquid is configured
2.1 contain in a reservoir into useless syrup or glucose syrup, and with hand-held refractometer or the method for calculating, useless syrup is deployed
The aqueous solution for being 5% at soluble solid content；Glucose in the glucose syrup of this solution or useless syrup, as fermenting
Carbon source in journey.
2.2 are placed in by decomposed dregs of beans in a reservoir, and dregs of beans dosage accounts for the 5% of fermentation liquid, as in fermentation process
Nitrogen source.
3, it is inoculated with strain
Inoculation can be fermented in 3.1 every 100 liters of fermentation liquids with 5 mL of colibacillus engineering strain LL1 of overexpression thioesterase
48 hours.
3.2 after completing previous step fermentation process, and access can be with the large intestine of overexpression acyl synzyme in fermentation liquid
5 mL of bacillus engineered strain Zh054 continues fermentation 48 hours.
3.3 after completing previous step fermentation process, and preferred streptomyces strain SG56 is passed through in inoculation in fermentation liquid, aerobic
Fermentation 480 hours, it is lasting to stir, and the glucose or the comparable waste saccharide liquid of sugar content of afterfermentation liquid total amount 0.5% daily, directly
To fermentation ends.
Fermentation liquid that fermentation is completed is sprayed into fig branches and leaves and fruit, spray in right amount with fruit and blade face it is all wet but
Not yet forming larger drop is advisable.After spray liquid evaporation, layer protecting film, the film can be formed in fig branches and leaves and fruit surface
Structure has the effect of water conservation, ventilation, and can inhibit mould and yeast propagation；Fruit colour is gorgeous, and pericarp thickens, and improves solvable
Property solid content.
The content of potassium ion and calcium ion in pericarp membrane can be improved in above-mentioned fermentation liquid, increases fig from internal mechanism
The flexibility of fruit surface, and then reduce the probability that pericarp wound generates；One layer of higher aliphatic film can be formed in fruit surface,
It not only solves the problems, such as that pericarp adopts rear dehydration and wilts, can also play and improve plant winter resistance, winter resistance, the effect of disease resistance；
It can effectively reduce the activity of pericarp surface mould and saccharomycete, to reduce the rotting rate of fruit, Shelf-life.
After above-mentioned fermentation liquor treatment, it is placed in covering PE film preservation in 1 DEG C of environment；Using untreated as control.
After 20 days, pericarp has 2/3 purple (control have 3/4 purple)；Have part fruit occur rot loss, fruit compared with
Firmly, healthy fruit, which compares whole fruits in 75%(, rotten loss, and fruit is soft rotten, healthy fruit 0)；Soluble solid content
It is 14.5%) for 16.2%(control.
Claims (7)
1. a kind of for improving the preparation method of fig sense organ and disease-resistant, storage performance fermentation liquid, it is characterised in that: including
Following steps:
Step 1, decomposed dregs of beans is added in useless syrup or glucose syrup, is stirred, obtains fermentation liquid base fluid；
Step 2, the colibacillus engineering strain liquid of expression thioesterase, fermentation are inoculated in fermentation liquid base fluid；
Step 3, the colibacillus engineering strain liquid of expression acyl synzyme, fermentation are inoculated in the fermentation liquid of step 2；
Step 4, it is inoculated with streptomyces strain liquid, aerobic fermentation in the fermentation liquid of step 3, and continues to stir, obtains fermentation liquid.
2. preparation method according to claim 1, it is characterised in that: the solubility in the useless syrup or glucose syrup is solid
Shape object content is 5wt.%.
3. preparation method according to claim 1, it is characterised in that: the dosage of dregs of beans is 5wt.% in step 1.
4. preparation method according to claim 1, it is characterised in that: express the engineered E. coli of thioesterase in step 2
The dosage of bacterial strain is to be inoculated with 5mL in every 100 liters of fermentation liquids, and fermentation time 48h, fermentation temperature are 30-38 DEG C.
5. preparation method according to claim 1, it is characterised in that: express the Escherichia coli of acyl synzyme in step 3
The dosage of engineered strain liquid is to be inoculated with 5mL in every 100 liters of fermentation liquids, and fermentation time 48h, fermentation temperature are 30-38 DEG C.
6. preparation method according to claim 1, it is characterised in that: the dosage of step 4 Streptomyces strain liquid is every 100 liters
5mL, 30-38 DEG C of fermentation time 480h, fermentation temperature are inoculated in fermentation liquid.
7. preparation method according to claim 1, it is characterised in that: need to mend daily during the aerobic fermentation of step 4
The glucose or the comparable waste saccharide liquid of sugar content of 0.5 wt.% of fermentation liquid total amount are filled, until fermentation ends.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811001908.9A CN109182385A (en) | 2018-08-30 | 2018-08-30 | Improve the preparation method of fig sense organ, disease-resistant, storage performance fermentation liquid |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811001908.9A CN109182385A (en) | 2018-08-30 | 2018-08-30 | Improve the preparation method of fig sense organ, disease-resistant, storage performance fermentation liquid |
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| CN109182385A true CN109182385A (en) | 2019-01-11 |
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| CN201811001908.9A Pending CN109182385A (en) | 2018-08-30 | 2018-08-30 | Improve the preparation method of fig sense organ, disease-resistant, storage performance fermentation liquid |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738154A (en) * | 2013-12-30 | 2015-07-01 | 安徽农业大学 | A natural fruit and vegetable preservative containing a solomonseal rhizome extract product and a preparing method thereof |
| CN105819947A (en) * | 2016-03-08 | 2016-08-03 | 东莞翔液体肥料有限公司 | Energy-saving and environmental-protection organic suspension composite fertilizer and preparation method thereof |
| WO2017183972A1 (en) * | 2016-04-18 | 2017-10-26 | Arec Crop Protection B.V. | Natamycin compositions and uses thereof |
-
2018
- 2018-08-30 CN CN201811001908.9A patent/CN109182385A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738154A (en) * | 2013-12-30 | 2015-07-01 | 安徽农业大学 | A natural fruit and vegetable preservative containing a solomonseal rhizome extract product and a preparing method thereof |
| CN105819947A (en) * | 2016-03-08 | 2016-08-03 | 东莞翔液体肥料有限公司 | Energy-saving and environmental-protection organic suspension composite fertilizer and preparation method thereof |
| WO2017183972A1 (en) * | 2016-04-18 | 2017-10-26 | Arec Crop Protection B.V. | Natamycin compositions and uses thereof |
Non-Patent Citations (3)
| Title |
|---|
| 李玲玲: "工程大肠杆菌制备C16、C18高级脂肪醇的研究", 《中国优秀博硕士学位论文全文数据库（硕士） 工程科技Ⅰ辑》 * |
| 杨东靖等: "纳他霉素高产菌株的链霉素抗性选育及其发酵工艺的优化", 《药物生物技术》 * |
| 蔡永萍: "《植物生理学 第2版》", 31 January 2014 * |
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Application publication date: 20190111 |