CN111019839A - Method for degrading herbal tea residues and producing probiotics by combined fermentation of aspergillus niger and saccharomycetes - Google Patents
Method for degrading herbal tea residues and producing probiotics by combined fermentation of aspergillus niger and saccharomycetes Download PDFInfo
- Publication number
- CN111019839A CN111019839A CN201911389436.3A CN201911389436A CN111019839A CN 111019839 A CN111019839 A CN 111019839A CN 201911389436 A CN201911389436 A CN 201911389436A CN 111019839 A CN111019839 A CN 111019839A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- aspergillus niger
- herbal tea
- yeast
- tea residue
- 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 34
- 230000004151 fermentation Effects 0.000 title claims abstract description 34
- 235000015092 herbal tea Nutrition 0.000 title claims abstract description 25
- 241000228245 Aspergillus niger Species 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 23
- 239000006041 probiotic Substances 0.000 title claims abstract description 19
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 19
- 241000235342 Saccharomycetes Species 0.000 title abstract description 8
- 230000000593 degrading effect Effects 0.000 title abstract description 6
- 235000013616 tea Nutrition 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 17
- 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 abstract description 7
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229910052921 ammonium sulfate Inorganic materials 0.000 claims abstract description 7
- 235000011130 ammonium sulphate Nutrition 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract 6
- 239000000725 suspension Substances 0.000 claims description 16
- 241000628997 Flos Species 0.000 claims description 15
- 239000001963 growth medium Substances 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 8
- 230000003213 activating effect Effects 0.000 claims description 6
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 6
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 6
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 5
- 230000000529 probiotic effect Effects 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 230000001580 bacterial effect Effects 0.000 claims description 4
- 239000002609 medium Substances 0.000 claims description 4
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 claims description 4
- 230000004913 activation Effects 0.000 claims description 3
- 238000012258 culturing Methods 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000006731 degradation reaction Methods 0.000 abstract description 11
- 230000015556 catabolic process Effects 0.000 abstract description 9
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 241000228212 Aspergillus Species 0.000 abstract description 2
- 239000002054 inoculum Substances 0.000 abstract description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 abstract 1
- 229910052799 carbon Inorganic materials 0.000 abstract 1
- 238000011031 large-scale manufacturing process Methods 0.000 abstract 1
- 229910052757 nitrogen Inorganic materials 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 20
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 12
- 239000000243 solution Substances 0.000 description 7
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000186361 Actinobacteria <class> Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241000235349 Ascomycota Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 1
- 241000193171 Clostridium butyricum Species 0.000 description 1
- 241000235646 Cyberlindnera jadinii Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000235058 Komagataella pastoris Species 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000222383 Polyporales Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 239000003674 animal food additive Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 1
- 235000019797 dipotassium phosphate Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 229960002181 saccharomyces boulardii Drugs 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 108010027322 single cell proteins Proteins 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
-
- 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
- C12N1/14—Fungi; Culture media therefor
-
- 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
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Biomedical Technology (AREA)
- Botany (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Tea And Coffee (AREA)
Abstract
The invention relates to a method for degrading herbal tea residues and producing probiotics by combined fermentation of aspergillus niger and saccharomycetes, and discloses a high-efficiency and low-cost method for producing probiotics by fermenting the herbal tea residues for the first time. Ammonium sulfate is used as nitrogen source, glucose is used as carbon source, and the concentration of the strain is 2 x 107cfu/mL, inoculum size 10%. Aiming at optimizing the production process of probiotics, the highest viable count is found when the water content is 70%, the pH of the soak solution is 7, the fermentation temperature is 37 ℃, and the fermentation is carried out for 7 days. Aiming at optimizing the herb tea residue degradation process, the maximum degradation rate is found when the water content is 80%, the pH value of the soak solution is 9, the fermentation temperature is 34 ℃, and the fermentation is carried out for 7 days. For solving the problem of the pollution of the herb tea residue, and blackThe large-scale production of the aspergillus and the yeast has important significance.
Description
Technical Field
The invention belongs to the field of microorganisms, and particularly relates to a process for degrading herbal tea residues and producing probiotics by combined fermentation of aspergillus niger and saccharomycetes.
Background
In order to retain the flavor components in the herbal tea as much as possible, the herbal tea is extracted at a lower temperature mostly, and the extraction times are few, so that the herbal tea residues and the original medicinal materials have similar nutrients and active components. Therefore, the herb tea residue has better nutritional and medicinal values and is a biological resource which is not fully utilized. In recent years, with the rapid development of the herbal tea industry, the discharge of the herbal tea residues is increased year by year, and the daily yield of the herbal tea residues reaches 680 tons. The traditional herb tea dregs are mostly treated by direct stacking, landfill and other modes, which causes serious resource waste and environmental pollution. Due to the limitation of the field, the herb tea residue cannot be processed in time, and even the herb tea residue has great influence on the production of enterprises. The recycling and high-value utilization of herb tea dregs become important problems which must be faced by enterprises and society.
The probiotics are active microorganisms which are beneficial to a host and change the composition of flora at a certain part of the host by colonizing in human or animal bodies, and mainly comprise saccharomycetes, probiotic bacillus, clostridium butyricum, lactobacillus, bifidobacterium, actinomycetes and the like. Aspergillus niger (Aspergillus niger) belongs to the family of Moniliaceae, the subdivision Ascomycetes, Aphyllophorales, a common, safe and non-toxic fungus of the genus Aspergillus, and is widely distributed in grains, vegetable products and soil all over the world. Aspergillus niger is a main industrial strain for making sauce, wine, vinegar and saccharified feed, is a main industrial strain for producing enzyme preparation and single-cell protein, and is also an important feed additive. The yeast is widely applied to the food industry and can be used as an additive for meat, jam, soup, cheese, bread food, vegetables and seasonings. The probiotics referred to in this patent include aspergillus niger and yeast.
According to the existing problems, the invention aims to develop a process method for degrading herbal tea residues and producing probiotics by combined fermentation of aspergillus niger and yeast.
Disclosure of Invention
The invention aims to provide a process for degrading herbal tea residue and producing probiotics by combined fermentation of aspergillus niger and saccharomycetes.
The technical scheme adopted by the invention is as follows:
in a first aspect of the invention, there is provided a method of preparing a probiotic, comprising the steps of: mixing Aspergillus niger and yeast to prepare a suspension, and inoculating the suspension on a herbal tea residue culture medium; the herb tea residue comprises flos Plumeriae Acutifoliae, flos Lonicerae, flos Chrysanthemi, herba mesonae chinensis, Prunellae Spica, Glycyrrhrizae radix and folium Microcorii Paniculati.
According to the embodiment of the invention, the method also comprises the steps of pre-activating and subculturing the Aspergillus niger and the yeast, wherein the Aspergillus niger and the yeast are respectively inoculated into the PDA solid culture medium for culture.
According to an embodiment of the invention, the yeast is selected from candida utilis, saccharomyces cerevisiae, torulopsis delbrueckii, pichia pastoris, saccharomyces boulardii.
According to the embodiment of the invention, the Aspergillus niger culture condition is 50-90% humidity, and the Aspergillus niger is cultured for 120-160 h at 28-37 ℃; the activation condition of the saccharomycetes is that the saccharomycetes are cultured for 24-30 h under the humidity of 50% -90% and at the temperature of 28-40 ℃.
According to an embodiment of the invention, the bacterial suspension has a concentration of 105～109cfu/mL, preferably at a bacterial suspension concentration of 2X 107cfu/mL。
According to the embodiment of the invention, the inoculation amount is 5-25%, the fermentation temperature is 28-40 ℃, and the fermentation time is 2-10 days.
According to the embodiment of the invention, the passage is 1-3 times.
According to the embodiment of the invention, the water content during fermentation is 50-90%, and the pH of the soak solution is 5-10.
According to an embodiment of the present invention, the herbal tea grounds medium comprises: 1-5 parts of cold tea residue powder, 0.04-0.20 part of ammonium sulfate, 0-0.1 part of glucose, 0.005-0.02 part of monopotassium phosphate, 0.002-0.020 part of dipotassium hydrogen phosphate and 5.0-9.0 parts of water.
According to the embodiment of the invention, 2 parts of cold tea leaves powder are added with 0.08 part of ammonium sulfate, 0.04 part of glucose, 0.01 part of monopotassium phosphate, 0.008 part of dipotassium phosphate and 8 parts of water.
According to the embodiment of the invention, the preparation method of the cool tea residue powder comprises the following steps: mixing flos Plumeriae Acutifoliae, flos Lonicerae, flos Chrysanthemi, herba mesonae chinensis, Prunellae Spica, Glycyrrhrizae radix and folium Microcorii Paniculati, decocting to obtain herbal tea residue, drying, and pulverizing.
The invention has the beneficial effects that:
the invention fully utilizes the residual value of the cool tea leaves and can effectively degrade a large amount of the cool tea leaves. Meanwhile, the cool tea leaves are utilized to produce probiotics: the dosage of ammonium sulfate is 4%, the dosage of glucose is 2%, and the strain concentration is 2 × 107cfu/mL, when the inoculum size is 10%. The water content is set to 70%, the pH value of the soak solution is 7, the fermentation temperature is 37 ℃, and the optimal fermentation effect can be obtained after fermentation is carried out for 7 days. The process has the advantages of highest yield of probiotics and higher degradation rate, and is beneficial to industrial production of probiotics. Meanwhile, the degradation of the herbal tea residues is facilitated, and the method has important significance for solving the problem of herbal tea residue pollution.
Detailed Description
The following embodiments are further illustrated by reference to the following specific examples:
preliminary preparation
1. Activating strains:
(1) activating Aspergillus niger on PDA solid culture medium, culturing at 30 deg.C and 80% humidity in electrothermal constant-temperature constant-humidity incubator for 120 hr, and subculturing for 2 times;
(2) activating yeast on PDA solid culture medium, culturing at 30 deg.C with 80% humidity in electrothermal constant temperature and humidity incubator for 25 hr, and subculturing for 2 times;
PDA solid medium: peeling 200g of potatoes, cutting into blocks, boiling for 30min, filtering by using gauze, adding 20g of cane sugar, and supplementing water to 1000mL after dissolving. Adding agar 20g, heating to dissolve, wet-heat sterilizing at 121 deg.C for 20min, and hot preparing plate culture medium.
2. Preparing a herbal tea residue culture medium:
taking 6-8 parts of water, adding 0.08 part of ammonium sulfate, 0.04 part of glucose, 0.01 part of potassium dihydrogen phosphate and 0.008 part of dipotassium hydrogen phosphate, adjusting the pH to 5.0-9.0 by using potassium hydroxide, adding 2 parts of cold tea leaves, and carrying out damp-heat sterilization at 121 ℃ for 20 minutes;
cooling tea leaves: mixing 7 kinds of plant medicines including flos Plumeriae Acutifoliae, flos Lonicerae, flos Chrysanthemi, herba mesonae chinensis, Prunellae Spica, Glycyrrhrizae radix and folium Microcoris Paniculatae, and decocting to obtain herb tea residue.
The specific operations of examples 1 to 8 were as follows:
mixing Aspergillus niger and yeast to prepare mixed suspension with concentration of 2 × 107cfu/mL, inoculating the mixed suspension on the herb tea residue culture medium according to the inoculation amount of 10%, wherein the specific fermentation conditions are shown in Table 1.
Counting the number of viable bacteria after fermentation:
1. after fermentation, adding 15mL of physiological saline into the fermentation product;
2. shaking, and diluting 20 μ L of the suspension to 1.25 × 105After doubling, taking 50 mu L of coated plate for culture, counting viable bacteria, and calculating the number of the viable bacteria;
3. centrifuging the rest suspension at 15000g for 10 min, collecting precipitate, oven drying, and weighing;
4. and (3) calculating the viable count and the degradation rate, wherein the degradation rate formula is (total weight-residual weight)/total weight.
The settings and viable count of examples 1-8 are shown in Table 1:
TABLE 1 fermentation factor settings, viable count and degradation rates of examples 1-8
Note: the water content is the percentage content of water when the system only contains the cold tea leaves and the water.
The soaking solution is a solution which is prepared by adding potassium dihydrogen phosphate and dipotassium hydrogen phosphate into a certain volume of water according to the proportion requirement and then adjusting the solution to a fixed pH value by using 3mol/L potassium hydroxide.
Example 9
Mixing Aspergillus niger and yeast to prepare mixed suspension with concentration of 2 × 107cfu/mL, inoculating the mixed suspension on a herbal tea residue culture medium, wherein the water content in a fermentation system is 70%, the pH of an immersion liquid is 7.0, the fermentation temperature is 37 ℃, and the fermentation time is 7 days.
As a result: the results of the analysis treatment tests showed that the viable count of the probiotic bacteria was (1111.45. + -. 240.32). times.10 using the method of example 99cfu/g; the degradation rate of the cool tea leaves is 18.03% +/-0.80%.
Example 10
Mixing Aspergillus niger and yeast to prepare mixed suspension with concentration of 2 × 107cfu/mL, inoculating the mixed suspension on a herbal tea residue culture medium, wherein the water content in a fermentation system is 80%, the pH of an immersion liquid is 9.0, the fermentation temperature is 34 ℃, and the fermentation time is 7 days.
As a result: the results of the analysis treatment tests showed that the viable count of the probiotic bacteria was (671.27 + -49.47). times.10 after the method of example 10 was used9cfu/g; the degradation rate of the cool tea leaves is 23.87% +/-0.21%.
According to the arrangement of the above embodiments, the best effects of the embodiments 9 to 10 are found. Aiming at optimizing the production process of probiotics, the highest viable count is found when the water content is 70%, the pH of the soak solution is 7, the fermentation temperature is 37 ℃, and the fermentation is carried out for 7 days. If the aim of optimizing the herb tea residue degradation process is to find that the degradation rate is the maximum when the water content is 80%, the pH value of the soaking solution is 9, the fermentation temperature is 34 ℃, and the fermentation is carried out for 7 days.
Claims (10)
1. A method of preparing a probiotic, comprising the steps of: mixing Aspergillus niger and yeast to prepare a suspension, and inoculating the suspension on a herbal tea residue culture medium; the herb tea residue comprises flos Plumeriae Acutifoliae, flos Lonicerae, flos Chrysanthemi, herba mesonae chinensis, Prunellae Spica, Glycyrrhrizae radix and folium Microcorii Paniculati.
2. The method according to claim 1, further comprising activating and passaging Aspergillus niger and yeast in advance, wherein the activating comprises inoculating Aspergillus niger and yeast into PDA solid culture medium respectively.
3. The method according to claim 2, wherein the Aspergillus niger activation condition is 50-90% humidity and culturing at 28-37 ℃ for 120-160 h.
4. The method according to claim 2, wherein the yeast activation condition is 50-90% humidity, 28-40 ℃ for 24-30 h.
5. The method of claim 1, wherein said bacterial suspension is at a concentration of 105～109cfu/mL, preferably at a bacterial suspension concentration of 2X 107cfu/mL。
6. The method according to claim 1, wherein the inoculation amount is 5-25%, the fermentation temperature is 28-40 ℃, and the fermentation time is 2-10 days.
7. The method according to claim 1, wherein the water content during fermentation is 50-90%, and the pH of the soaking solution is 5-10.
8. The method of claim 1, wherein the herbal tea pomace medium comprises: 1-5 parts of cold tea residue powder, 0.04-0.20 part of ammonium sulfate, 0-0.1 part of glucose, 0.005-0.02 part of monopotassium phosphate, 0.002-0.020 part of dipotassium hydrogen phosphate and 5.5-8.5 parts of water.
9. The method of claim 1, wherein the herbal tea pomace medium comprises: 2 parts of cold tea residue powder, 0.08 part of ammonium sulfate, 0.04 part of glucose, 0.01 part of monopotassium phosphate, 0.008 part of dipotassium hydrogen phosphate and 8 parts of water.
10. The method according to claim 8 or 9, wherein the cold tea leaf powder is: mixing flos Plumeriae Acutifoliae, flos Lonicerae, flos Chrysanthemi, herba mesonae chinensis, Prunellae Spica, Glycyrrhrizae radix and folium Microcorii Paniculati, and decocting to obtain herbal tea residue.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911389436.3A CN111019839A (en) | 2019-12-30 | 2019-12-30 | Method for degrading herbal tea residues and producing probiotics by combined fermentation of aspergillus niger and saccharomycetes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911389436.3A CN111019839A (en) | 2019-12-30 | 2019-12-30 | Method for degrading herbal tea residues and producing probiotics by combined fermentation of aspergillus niger and saccharomycetes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111019839A true CN111019839A (en) | 2020-04-17 |
Family
ID=70195649
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911389436.3A Pending CN111019839A (en) | 2019-12-30 | 2019-12-30 | Method for degrading herbal tea residues and producing probiotics by combined fermentation of aspergillus niger and saccharomycetes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111019839A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111826269A (en) * | 2020-06-24 | 2020-10-27 | 广东省农业科学院动物卫生研究所 | Solid-liquid two-phase cold tea residue fermentation process and application thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101628828A (en) * | 2009-08-18 | 2010-01-20 | 广东加多宝饮料食品有限公司 | Organic fertilizer prepared by using dregs of WangLoKAT herb residue and preparation method thereof |
| CN103449863A (en) * | 2013-08-01 | 2013-12-18 | 湖北诺克特药业有限公司 | Method for producing organic fertilizer by composting and quickly fermenting traditional Chinese medicine dregs |
| CN104472879A (en) * | 2014-12-22 | 2015-04-01 | 福建农林大学 | Tea residue feed additive and preparation method thereof |
| CN107889937A (en) * | 2017-10-23 | 2018-04-10 | 长沙湘资生物科技有限公司 | A kind of Chinese herbal medicine micro-ecological feed product |
| CN109820101A (en) * | 2019-04-01 | 2019-05-31 | 华南农业大学 | A kind of raising beef cattle oxidation resistance and the fermented feed of immunocompetence and the preparation method and application thereof |
-
2019
- 2019-12-30 CN CN201911389436.3A patent/CN111019839A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101628828A (en) * | 2009-08-18 | 2010-01-20 | 广东加多宝饮料食品有限公司 | Organic fertilizer prepared by using dregs of WangLoKAT herb residue and preparation method thereof |
| CN103449863A (en) * | 2013-08-01 | 2013-12-18 | 湖北诺克特药业有限公司 | Method for producing organic fertilizer by composting and quickly fermenting traditional Chinese medicine dregs |
| CN104472879A (en) * | 2014-12-22 | 2015-04-01 | 福建农林大学 | Tea residue feed additive and preparation method thereof |
| CN107889937A (en) * | 2017-10-23 | 2018-04-10 | 长沙湘资生物科技有限公司 | A kind of Chinese herbal medicine micro-ecological feed product |
| CN109820101A (en) * | 2019-04-01 | 2019-05-31 | 华南农业大学 | A kind of raising beef cattle oxidation resistance and the fermented feed of immunocompetence and the preparation method and application thereof |
Non-Patent Citations (4)
| Title |
|---|
| 胡金杰等: "中药渣的营养价值及其在养猪生产中的应用进展", 《粮食与饲料工业》 * |
| 谢月琴 等: "凉茶渣对育肥猪生长性能、胴体性状和肉品质的影响", 《动物营养学报》 * |
| 谢月琴 等: "茶渣资源再利用研究概况", 《中国农学通报》 * |
| 谭显东 等: "混菌发酵三七渣生产蛋白饲料的菌种组合优化研究", 《中国酿造》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111826269A (en) * | 2020-06-24 | 2020-10-27 | 广东省农业科学院动物卫生研究所 | Solid-liquid two-phase cold tea residue fermentation process and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP3444353B1 (en) | Microbial fermentation of botanicals | |
| CN106635820B (en) | A kind of Aspergillus niger strain of high yield theabrownin and its application | |
| CN111500476A (en) | Method for improving alcohol tolerance of saccharomycetes by utilizing lactic acid bacteria | |
| CN104893983B (en) | Liquid state fermentation low citrinin, the preparation method of High color values monascorubin and product | |
| CN111057637B (en) | Multi-strain fermented apple vinegar rich in free amino acids and production process thereof | |
| CN106929450B (en) | Composite microbial inoculum for promoting rapid decomposition of agricultural wastes and preparation method thereof | |
| CN113969242B (en) | Saccharomyces cerevisiae for high yield of gamma-aminobutyric acid and application thereof in preparation of gamma-aminobutyric acid products | |
| CN109536560A (en) | A method of improving rare saponin content in ginseng water extract | |
| CN111642622A (en) | Preparation and application of fermentation composite bacteria and myrtle fermentation extract | |
| CN114456979A (en) | Weissella mesenteroides for promoting generation of flavor substances in fermented food and application thereof | |
| CN112869142A (en) | Seaweed and chlorella compound enzyme and preparation method thereof | |
| CN104762250A (en) | Method for producing probiotics by utilizing lignocellulose hydrolysate | |
| CN104996729B (en) | Comprehensive recycling technology of radix ophiopogonis decoction dregs | |
| CN114540231A (en) | Pediococcus acidilactici for promoting generation of flavor substances in fermented food and application thereof | |
| CN107509915B (en) | Method for reducing cyanide content of cassava residue | |
| CN106636230A (en) | Method for producing lactic acid through combined fermentation of kitchen waste having undergone enzymatic hydrolysis and corn stalk | |
| CN110684672B (en) | Fermentation method of antioxidant cordyceps sobolifera mycelium | |
| CN114903154A (en) | Method for obtaining blood sugar-reducing type fermented seaweed product based on yeast-lactic acid bacteria step-by-step fermentation | |
| CN111019839A (en) | Method for degrading herbal tea residues and producing probiotics by combined fermentation of aspergillus niger and saccharomycetes | |
| CN110938552A (en) | Method for degrading herb tea residue and preparing aspergillus niger | |
| CN111607621A (en) | Yeast capable of producing rose fragrance and application of yeast in Lingwu jujube enzyme | |
| CN102511650A (en) | Method for preparing protein feed by using Jerusalem artichoke residues | |
| CN102212480A (en) | Method for producing yeast extract by utilizing tetracycline decoction dregs | |
| CN110964706A (en) | Preparation method of cellulase, xylanase and pectinase | |
| CN115644382A (en) | Method for preparing fruit and vegetable products by enriching gamma-aminobutyric acid through three-bacterium linkage fermentation |
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: 20200417 |