CN110089756A - 一种用于促进肠道产生短链脂肪酸和有益菌的功能性食品添加剂 - Google Patents
一种用于促进肠道产生短链脂肪酸和有益菌的功能性食品添加剂 Download PDFInfo
- Publication number
- CN110089756A CN110089756A CN201910407451.XA CN201910407451A CN110089756A CN 110089756 A CN110089756 A CN 110089756A CN 201910407451 A CN201910407451 A CN 201910407451A CN 110089756 A CN110089756 A CN 110089756A
- Authority
- CN
- China
- Prior art keywords
- lactobacillus
- food additives
- functional food
- blueberry
- chain fatty
- 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
- 241000894006 Bacteria Species 0.000 title claims abstract description 24
- 239000002778 food additive Substances 0.000 title claims abstract description 21
- 230000009286 beneficial effect Effects 0.000 title claims abstract description 20
- 235000013376 functional food Nutrition 0.000 title claims abstract description 19
- 150000004666 short chain fatty acids Chemical class 0.000 title claims abstract description 17
- 235000021391 short chain fatty acids Nutrition 0.000 title claims abstract description 17
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 57
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 57
- 235000021014 blueberries Nutrition 0.000 claims abstract description 57
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 48
- 241000186660 Lactobacillus Species 0.000 claims abstract description 25
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 230000001737 promoting effect Effects 0.000 claims abstract description 3
- 238000000855 fermentation Methods 0.000 claims description 26
- 230000004151 fermentation Effects 0.000 claims description 26
- 244000199866 Lactobacillus casei Species 0.000 claims description 14
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 14
- 229940017800 lactobacillus casei Drugs 0.000 claims description 14
- 239000002054 inoculum Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 6
- 230000003068 static effect Effects 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 244000077233 Vaccinium uliginosum Species 0.000 abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 7
- 239000006227 byproduct Substances 0.000 abstract description 6
- 239000000654 additive Substances 0.000 abstract description 4
- 230000000996 additive effect Effects 0.000 abstract description 4
- 238000003912 environmental pollution Methods 0.000 abstract description 4
- 230000007413 intestinal health Effects 0.000 abstract description 4
- 239000000047 product Substances 0.000 abstract description 4
- 239000002699 waste material Substances 0.000 abstract description 3
- 238000012545 processing Methods 0.000 description 9
- 230000000968 intestinal effect Effects 0.000 description 8
- 238000004088 simulation Methods 0.000 description 8
- 241000186605 Lactobacillus paracasei Species 0.000 description 7
- 210000001072 colon Anatomy 0.000 description 7
- 240000006024 Lactobacillus plantarum Species 0.000 description 5
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 5
- 229940072205 lactobacillus plantarum Drugs 0.000 description 5
- 210000000936 intestine Anatomy 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 241000186000 Bifidobacterium Species 0.000 description 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- 241000192031 Ruminococcus Species 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 238000004064 recycling Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 241000702460 Akkermansia Species 0.000 description 1
- 241000588921 Enterobacteriaceae Species 0.000 description 1
- 241000208421 Ericaceae Species 0.000 description 1
- 244000283207 Indigofera tinctoria Species 0.000 description 1
- 241000186673 Lactobacillus delbrueckii Species 0.000 description 1
- 235000016357 Mirtillo rosso Nutrition 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
- 244000077923 Vaccinium vitis idaea Species 0.000 description 1
- 235000017606 Vaccinium vitis idaea Nutrition 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 239000003833 bile salt Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000112 colonic effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 230000001175 peptic effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000003753 real-time PCR Methods 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-M sodium bicarbonate Substances [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid Substances OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000009885 systemic effect Effects 0.000 description 1
- 238000002255 vaccination Methods 0.000 description 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/137—Delbrueckii
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
本发明公开了一种功能性食品添加剂,用于促进肠道产生短链脂肪酸和有益菌,所述功能性食品添加剂是蓝莓果渣的乳杆菌发酵产物。本发明还公开了所述添加剂的制备方法。本发明提供的蓝莓果渣乳杆菌发酵产物对肠道短链脂肪酸以及有益菌的产生具有促进作用,从而能作为功能性食品添加剂用于促进肠道健康,本发明还能够提高蓝莓果汁加工过程中的副产物利用率,减少浪费,降低环境污染,具有广阔的应用前景。
Description
技术领域
本发明涉及食品添加剂,尤其是一种将蓝莓果渣发酵后制成的用于促进肠道中短链脂肪酸和有益菌产生的功能性食品添加剂,本发明还涉及该添加剂的制备方法。
背景技术
蓝莓属杜鹃花科,越橘属植物,具有丰富抗氧化成分,然而蓝莓的保质期有限,因此新鲜蓝莓通常会被压榨加工成果汁。蓝莓压榨后的果渣作为副产物,占据蓝莓全果的20-30%,一般会用作动物饲料或作为垃圾进行填埋,从而浪费大量宝贵资源,同时还会产生较大的环境负荷,不利于可持续发展。因此提高蓝莓果渣的利用率尤为重要,可为蓝莓加工行业带来额外的增益。
目前,相关研究集中在蓝莓果汁全果的乳酸菌发酵方面,然而蓝莓汁或蓝莓全果中的含糖量高,不适用于低糖健康型食品开发,而蓝莓果渣具有可溶性糖含量低、膳食纤维含量高以及多酚类物质含量高的特点,同时目前缺少应用乳酸菌发酵的方法提高蓝莓果渣利用率的研究,关于发酵蓝莓果渣在提高肠道短链脂肪酸浓度及肠道有益菌丰度方面应用的研究处于空白阶段。因此本发明旨在开发一种乳酸菌发酵蓝莓渣,能够有效改善肠道短链脂肪酸浓度以及肠道有益菌丰度,提高蓝莓果渣利用率,节约资源,避免环境污染。
发明内容
本发明的目的是针对蓝莓果汁加工过程中副产物利用率低的问题,提供一种以蓝莓果渣为原料制成的功能性食品添加剂,本发明不仅实现了蓝莓果汁加工副产物的回收利用,而且还对肠道中短链脂肪酸和有益菌的产生具有促进作用,从而可促进肠道健康。
上述目的是通过以下技术方案实现的:
一种功能性食品添加剂,用于提高肠道中短链脂肪酸浓度和有益菌丰度,所述功能性食品添加剂是蓝莓果渣的乳杆菌发酵产物。
所述乳杆菌包括但不限于干酪乳杆菌、副干酪乳杆菌、植物乳杆菌和德式乳杆菌,当为干酪乳杆菌时,蓝莓果渣发酵产物提高肠道中短链脂肪酸浓度和有益菌丰度的效果最佳。
本发明进一步提供一种制备所述功能性食品添加剂的方法:它是将蓝莓果渣与水按比例混合,灭菌后向混合液中接种乳杆菌菌液,在35-40℃恒温静态发酵,即得。
优选地:所述蓝莓果渣与水的重量比为1:1-3,所述乳杆菌菌液的活菌数为106-109CFU/mL,所述乳杆菌菌液的接种量为混合液的1-10%体积比。
最佳地,所述蓝莓果渣与水的重量比为1:1.25,所述乳杆菌菌液的活菌数为107CFU/mL,所述乳杆菌菌液的接种量为混合液的5%体积比。
本发明具有以下有益效果:
1)本发明实现了蓝莓果渣在功能性食品添加剂领域的回收利用,节约了资源,避免了环境污染,增加了农业及其加工产业的附加值。
2)本发明提供了一种新的功能性食品添加剂,该添加剂具有可溶性糖含量低、膳食纤维含量高以及多酚类物质含量高等优点,是一种健康型食品添加剂,而且具有促进肠道产生短链脂肪酸和有益菌的效果,有利于促进肠道健康,从而丰富了功能性食品添加剂的种类。
具体实施方式
为进一步说明本发明,以下结合具体的实施例进行解释。
实施例1不同种类乳酸菌发酵的蓝莓果渣对肠道短链脂肪酸产生量及肠道有益菌丰度的影响
蓝莓果渣是蓝莓果汁生产过程中压榨后获得的加工副产物。
将蓝莓果渣与水按重量比1:1.25的比例混合;然后经80℃灭菌15分钟。
将干酪乳杆菌(Lactobacillus casei)、副干酪乳杆菌(Lactobacillusparacasei)、植物乳杆菌(Lactobacillus plantarum)和德式乳杆菌(Lactobacillusdelbrueckii)分别进行活化和扩大培养,至活菌数为107 CFU/mL,再以5%(体积)的接种量接种到上述混合液中进行发酵,在37℃恒温条件下静态发酵42小时。
发酵蓝莓果渣经体外模拟人胃-小肠-结肠发酵系统作用,模拟发酵蓝莓果渣摄入人体后的过程。以1mol/L HCl调节发酵蓝莓果渣的pH值至2.5-3.0,随后添加模拟胃液(含72g/L胃蛋白酶),于37℃,180rpm条件下胃消化1小时。随后以1mol/L NaHCO3调节胃消化产物pH至6.5,再以1mol/L NaOH调节pH至7.4,添加模拟小肠液(含10g/L胰蛋白酶和17.5g/L胆汁酸盐),于37℃,180rpm条件下小肠消化2小时。胃-小肠消化后的发酵蓝莓果渣在模拟结肠发酵过程中的添加量为25%-37.5%的结肠容积。模拟结肠发酵的条件为:37℃,厌氧条件下,静置培养48小时。模拟结肠液的制备方法及过程参考自(Sánchezpatán,et al.,2012),试剂为常规试剂,模拟结肠发酵过程中添加的粪便菌悬液由来自健康人的新鲜粪便在厌氧条件下制得。
干酪乳杆菌处理组为取活菌数为107 CFU/mL的干酪乳杆菌,以5%的接种量接种于与实验组相同体积的无菌蒸馏水中,然后按照与实验组相同的实验条件进行模拟胃、小肠、结肠消化发酵过程。
蓝莓果渣处理组为直接取压榨后的蓝莓果渣按上述方法进行模拟消化试验。
短链脂肪酸存在于模拟结肠发酵反应结束后的发酵液中,经50%的浓硫酸酸化,后经乙酸乙酯萃取而得。短链脂肪酸含量测定采用气相色谱法完成,色谱柱为安捷伦DB-FFAP。
肠道微生物存在于模拟结肠发酵反应结束后的发酵液残渣中,采用DNA提取试剂盒对肠道菌的DNA进行提取,获得肠道菌群的总基因组DNA。以总DNA为模板,以乳酸杆菌属(Lactobacillus)、双歧杆菌属(Bifidobacterium)、瘤胃球菌属(Ruminococcus)、阿克曼菌属(Akkermansia)以及丁酸产生菌的特定引物对目的基因进行定量PCR扩增,采用2–ΔΔCt的方法对肠道微生物进行相对定量。
从表1可知,干酪乳杆菌、副干酪乳杆菌、植物乳杆菌和德式乳杆菌发酵处理后的蓝莓果渣经模拟消化道发酵后,发酵液中均具有较高的短链脂肪酸含量,并且明显比未经过发酵处理的蓝莓果渣处理组高,其中干酪乳杆菌发酵蓝莓果渣的含量最高,相比之下,干酪乳杆菌处理组含量较低,以上结果说明,乳杆菌发酵后的蓝莓果渣对肠道短链脂肪酸的产生具有促进作用。
从表2可知,干酪乳杆菌、副干酪乳杆菌、植物乳杆菌和德式乳杆菌发酵处理后的蓝莓果渣经模拟消化道发酵后,发酵液残渣中均具有较高的有益菌表达量,并且明显比干酪乳杆菌处理组高,其中干酪乳杆菌发酵蓝莓果渣的表达量最高。以上结果说明,乳杆菌发酵后的蓝莓果渣对有益菌的产生具有促进作用。
表1不同乳酸菌发酵蓝莓果渣对肠道短链脂肪酸产生量的影响
表2不同乳酸菌发酵蓝莓果渣对肠道有益菌相对表达量的影响
实施例2不同接种量的干酪乳杆菌发酵的蓝莓果渣对肠道短链脂肪酸产生量及肠道有益菌丰度的影响
对干酪乳杆菌进行活化和扩大培养,至活菌数为107CFU/mL,再分别以1%、5%和10%的接种量接种到蓝莓果渣混合液中进行发酵。
其它方法与实施例1相同。
结果如表3、表4所示,5%接种量的干酪乳杆菌发酵的蓝莓渣对肠道短链脂肪酸和有益菌产生的促进作用均优于1%和10%接种量。
表3不同干酪乳酸菌接种量的发酵蓝莓果渣对肠道短链脂肪酸产生量的影响
表4不同干酪乳酸菌接种量的发酵蓝莓果渣对肠道有益菌相对表达量的影响
由以上实施例结果可知,本发明提供的蓝莓果渣乳杆菌发酵产物对肠道短链脂肪酸以及有益菌的产生具有促进作用,从而能作为功能性食品添加剂用于促进肠道健康,本发明还能够提高蓝莓果汁加工过程中的副产物利用率,减少浪费,降低环境污染,具有广阔的应用前景。
Claims (5)
1.一种功能性食品添加剂,用于促进肠道产生短链脂肪酸和有益菌,其特征在于:所述功能性食品添加剂是蓝莓果渣的乳杆菌发酵产物。
2.如权利要求1所述的功能性食品添加剂,其特征在于:所述乳杆菌为干酪乳杆菌。
3.一种制备权利要求1或2所述功能性食品添加剂的方法,其特征在于:将蓝莓果渣与水按比例混合,灭菌后向混合液中接种乳杆菌菌液,在35-40℃恒温静态发酵,即得。
4.如权利要求3所述功能性食品添加剂的制备方法,其特征在于:所述蓝莓果渣与水的重量比为1:1-3,所述乳杆菌菌液的活菌数为106-109CFU/mL,所述乳杆菌菌液的接种量为混合液的1-10%体积比。
5.如权利要求3所述功能性食品添加剂的制备方法,其特征在于:所述蓝莓果渣与水的重量比为1:1.25,所述乳杆菌菌液的活菌数为107CFU/mL,所述乳杆菌菌液的接种量为混合液的5%体积比。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910407451.XA CN110089756A (zh) | 2019-05-15 | 2019-05-15 | 一种用于促进肠道产生短链脂肪酸和有益菌的功能性食品添加剂 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910407451.XA CN110089756A (zh) | 2019-05-15 | 2019-05-15 | 一种用于促进肠道产生短链脂肪酸和有益菌的功能性食品添加剂 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN110089756A true CN110089756A (zh) | 2019-08-06 |
Family
ID=67448330
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201910407451.XA Pending CN110089756A (zh) | 2019-05-15 | 2019-05-15 | 一种用于促进肠道产生短链脂肪酸和有益菌的功能性食品添加剂 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110089756A (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110521898A (zh) * | 2019-09-24 | 2019-12-03 | 东北农业大学 | 一种发酵蓝莓汁的制备方法 |
WO2021082502A1 (zh) * | 2019-10-31 | 2021-05-06 | 江苏微康生物科技有限公司 | 一种产短链脂肪酸的干酪乳杆菌、培养方法及其应用 |
CN112772928A (zh) * | 2021-01-29 | 2021-05-11 | 华中农业大学 | 一种发酵腐竹豆清液的制备方法及其在促进肠道健康中的应用 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20050019894A1 (en) * | 2001-12-27 | 2005-01-27 | Soon-Duck Park | Novel lactobacillus sp. strain and use thereof |
CN107125675A (zh) * | 2017-04-14 | 2017-09-05 | 安徽金鹰农业科技有限公司 | 一种蓝莓渣风味酱的制备方法 |
-
2019
- 2019-05-15 CN CN201910407451.XA patent/CN110089756A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20050019894A1 (en) * | 2001-12-27 | 2005-01-27 | Soon-Duck Park | Novel lactobacillus sp. strain and use thereof |
CN107125675A (zh) * | 2017-04-14 | 2017-09-05 | 安徽金鹰农业科技有限公司 | 一种蓝莓渣风味酱的制备方法 |
Non-Patent Citations (3)
Title |
---|
C. BRA¨NNING等: ""Blueberry husks and multi-strain probiotics affect colonic fermentation in rats"", 《BRITISH JOURNAL OF NUTRITION》 * |
RINI LAZOU AHR_EN等: ""Antihypertensive activity of blueberries fermented by Lactobacillus plantarum DSM 15313 and effects on the gut microbiota in healthy rats"", 《CLINICAL NUTRITION》 * |
杨培青等: ""蓝莓果渣酵素发酵工艺优化"", 《食品科学》 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110521898A (zh) * | 2019-09-24 | 2019-12-03 | 东北农业大学 | 一种发酵蓝莓汁的制备方法 |
WO2021082502A1 (zh) * | 2019-10-31 | 2021-05-06 | 江苏微康生物科技有限公司 | 一种产短链脂肪酸的干酪乳杆菌、培养方法及其应用 |
CN112772928A (zh) * | 2021-01-29 | 2021-05-11 | 华中农业大学 | 一种发酵腐竹豆清液的制备方法及其在促进肠道健康中的应用 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103255093B (zh) | 一种嗜酸乳杆菌的制备方法 | |
CN103074284B (zh) | 发酵菌液、液态白酒糟发酵饲料及其发酵方法 | |
CN109593683B (zh) | 副干酪乳杆菌及其应用 | |
CN109287865B (zh) | 一种复合发酵蛋白饲料及其制备方法 | |
CN101074426B (zh) | 一种植物乳杆菌发酵制备富含共轭亚油酸豆粕饲料的方法 | |
CN107801837B (zh) | 一种饲料化利用鸡粪的生物发酵工艺 | |
CN110089756A (zh) | 一种用于促进肠道产生短链脂肪酸和有益菌的功能性食品添加剂 | |
CN103478405B (zh) | 一种利用维生素b2发酵废液制备益生菌制剂的方法 | |
CN105132321B (zh) | 一种屎肠球菌及其高密度固态发酵的培养基及方法 | |
CN113308387B (zh) | 联产不饱和脂肪酸和类胡萝卜素的菌株及其应用 | |
CN103053950A (zh) | 一种利用乳酸菌发酵大豆的方法 | |
CN110115316A (zh) | 一种微生物发酵饲料及其制备方法 | |
CN104664169A (zh) | 一种反刍动物饲料生物增强剂及其制备方法 | |
CN105076689A (zh) | 一种菜籽粕无毒化处理方法 | |
CN106666101A (zh) | 一种发酵茶渣制备的饲料添加剂及其应用 | |
CN107853452A (zh) | 一种微生物饲料添加剂的生产方法 | |
CN106399155A (zh) | 一种地衣芽孢杆菌发酵培养基 | |
CN101632411B (zh) | 多菌种发酵制备含共轭亚油酸优质菜籽蛋白的方法 | |
CN107439793A (zh) | 饲用生物酵素钙的生产方法 | |
CN109628350B (zh) | 植物乳杆菌及其应用 | |
KR101252132B1 (ko) | 고-유단백 우유 생성을 위한 사료 첨가제 및 이를 이용한 비유 젖소 사료의 제조방법 | |
CN104872376A (zh) | 一种以脱脂米糠为原料两步发酵法制备益生素的方法 | |
KR101252134B1 (ko) | 소의 성장촉진용 사료 첨가제 및 이를 이용한 축우 사료의 제조방법 | |
CN113528405B (zh) | 利用预处理棉籽粕固态发酵制备凝结芽孢杆菌的方法 | |
CN114958694A (zh) | 一种联产共轭亚油酸和γ-氨基丁酸的鼠李糖乳杆菌及应用 |
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: 20190806 |