CN112574911A - Fermentation composition for inhibiting generation of aspergillus flavus and preparation method thereof - Google Patents
Fermentation composition for inhibiting generation of aspergillus flavus and preparation method thereof Download PDFInfo
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- 238000000855 fermentation Methods 0.000 title claims abstract description 67
- 230000004151 fermentation Effects 0.000 title claims abstract description 67
- 241000228197 Aspergillus flavus Species 0.000 title claims abstract description 58
- 230000002401 inhibitory effect Effects 0.000 title claims abstract description 40
- 239000000203 mixture Substances 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- WTWBUQJHJGUZCY-UHFFFAOYSA-N cuminaldehyde Chemical compound CC(C)C1=CC=C(C=O)C=C1 WTWBUQJHJGUZCY-UHFFFAOYSA-N 0.000 claims abstract description 41
- 241000186660 Lactobacillus Species 0.000 claims abstract description 35
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 35
- 239000007788 liquid Substances 0.000 claims abstract description 31
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 23
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 23
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000011669 selenium Substances 0.000 claims abstract description 23
- 229910052711 selenium Inorganic materials 0.000 claims abstract description 23
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 26
- 230000005764 inhibitory process Effects 0.000 claims description 24
- 239000001963 growth medium Substances 0.000 claims description 15
- 241000894006 Bacteria Species 0.000 claims description 13
- 235000014655 lactic acid Nutrition 0.000 claims description 13
- 239000004310 lactic acid Substances 0.000 claims description 13
- 238000009630 liquid culture Methods 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 238000012258 culturing Methods 0.000 claims description 8
- 230000003213 activating effect Effects 0.000 claims description 4
- 239000006872 mrs medium Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims 4
- 229930195730 Aflatoxin Natural products 0.000 abstract description 9
- 239000005409 aflatoxin Substances 0.000 abstract description 9
- XWIYFDMXXLINPU-UHFFFAOYSA-N Aflatoxin G Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1C1C=COC1O2 XWIYFDMXXLINPU-UHFFFAOYSA-N 0.000 abstract description 8
- 244000068988 Glycine max Species 0.000 abstract description 2
- 235000010469 Glycine max Nutrition 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 17
- 238000012360 testing method Methods 0.000 description 17
- 235000010749 Vicia faba Nutrition 0.000 description 10
- 240000006677 Vicia faba Species 0.000 description 10
- 235000002098 Vicia faba var. major Nutrition 0.000 description 10
- 238000005259 measurement Methods 0.000 description 7
- 239000000725 suspension Substances 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 230000001105 regulatory effect Effects 0.000 description 4
- 239000007853 buffer solution Substances 0.000 description 3
- UQLDLKMNUJERMK-UHFFFAOYSA-L di(octadecanoyloxy)lead Chemical compound [Pb+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O UQLDLKMNUJERMK-UHFFFAOYSA-L 0.000 description 3
- 230000009036 growth inhibition Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 239000012880 LB liquid culture medium Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000012531 culture fluid Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000012262 fermentative production Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
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- 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
-
- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Medicinal Chemistry (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Tropical Medicine & Parasitology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a fermentation composition for inhibiting generation of aspergillus flavus and a preparation method thereof, wherein the fermentation composition comprises a fermentation liquid and an inhibiting liquid, the fermentation liquid contains bacillus subtilis and lactobacillus, and the inhibiting liquid contains cuminaldehyde and selenium-enriched lactobacillus, so that the problems that the existing fermentation composition has a low inhibiting effect on growth of the aspergillus flavus, and the aflatoxin in the fermented soybean paste is possibly harmful to the health of eaters are expected to be solved.
Description
Technical Field
The invention relates to a fermentation composition, in particular to a fermentation composition for inhibiting aspergillus flavus generation and a preparation method thereof.
Background
Aspergillus flavus, also known as Aspergillus flavus, Aspergillus flavus and the like, is a common saprophytic mold widely distributed around the world, wherein 30-60% of strains can produce aflatoxin; most of the nonpathogenic strains, which are often used in the fermentation industry as koji, are mainly the fermentative production of some organic acids.
Aflatoxins are widely found in grain and oil foods and feeds. According to the statistics of the food and agricultural organization of the united nations, approximately 25% of crops can be contaminated with mold every year around the world. Aspergillus flavus is one of the soil-borne moulds, and because of its lack of host specificity, it is capable of attacking not only monocotyledonous and dicotyledonous plants, but also seeds of above-ground and underground plants, among which wheat, corn, rice and peanuts are most contaminated.
In the fermentation process of the broad bean paste, the aflatoxin has a great influence on the fermentation quality of the broad bean paste, and is a carcinogen, when the aflatoxin appears in the fermentation process of the broad bean paste, if a measure for inhibiting the growth of the aflatoxin is not taken, the aflatoxin in the fermented broad bean paste can cause great harm to the health of eaters, so that the fermentation composition for inhibiting the production of the aflatoxin is worthy of research.
Disclosure of Invention
One of the purposes of the invention is to solve the above defects, and provide a fermentation composition for inhibiting the generation of aspergillus flavus and a preparation method thereof, so as to hopefully solve the problems that the existing fermentation composition has a low effect of inhibiting the growth of the aspergillus flavus, and the aflatoxin in the fermented soybean paste is likely to cause great harm to the health of eaters.
In order to solve the technical problems, the invention adopts the following technical scheme:
the invention provides a fermentation composition for inhibiting generation of aspergillus flavus, which comprises fermentation liquor and inhibiting liquid, wherein the fermentation liquor contains bacillus subtilis and lactobacillus, and the inhibiting liquid contains cuminaldehyde and selenium-enriched lactobacillus.
Preferably, the further technical scheme is as follows: the culture time of the fermentation liquor is 24-72 hours, and the culture temperature is 20-37 ℃.
The further technical scheme is as follows: the culture time of the inhibiting solution is 24-72 hours, and the culture temperature is 16-36 ℃.
The further technical scheme is as follows: the concentration ratio of the lactobacillus to the bacillus subtilis is 1: 0.5-2.
The further technical scheme is as follows: the concentration ratio of the cuminaldehyde to the selenium-enriched lactic acid bacteria is 1: 0.5-2.
The further technical scheme is as follows: the concentration ratio of the fermentation liquid to the inhibition liquid is 1:0.5 to 2.
The invention also provides a preparation method of the fermentation composition for inhibiting the generation of the aspergillus flavus, which comprises the following steps of S1, culturing the fermentation liquor, respectively inoculating the activated bacillus subtilis and lactobacillus in two groups of liquid culture media, wherein the culture time is 24-72 hours, and the culture temperature is 20-37 ℃; step S2, performing inhibition liquid culture, namely inoculating cuminic aldehyde and selenium-rich lactic acid bacteria into a liquid culture medium for culture, wherein the culture time is 24-72 hours, and the culture temperature is 16-36 ℃; and step S3, extracting the fermentation liquid and the inhibiting liquid with the same concentration in the step S1 and the step S2 respectively, and uniformly mixing to prepare the fermentation composition.
The further technical scheme is as follows: in the step S1, the concentration of bacillus subtilis and the concentration of lactobacillus are respectively adjusted to the same concentration by MRS medium; in step S2, the concentrations of cuminaldehyde and selenium-enriched lactic acid bacteria are adjusted to the same concentrations by MRS medium.
The further technical scheme is as follows: in the step S1, the culturing temperatures of the bacillus subtilis and the lactobacillus are respectively 30 ℃ and 36 ℃, and the culturing times are both 24 hours; in the step S2, the cuminic aldehyde and the lactobacillus are cultured at 28 ℃ for 48 hours and 36 hours respectively
The further technical scheme is as follows: in step S3, the pH of the fermentation composition is 6 to 7.5.
Compared with the prior art, the invention has the following beneficial effects: the fermentation broth and the inhibiting solution are respectively cultured and are uniformly mixed according to the proportion, so that the growth of the aspergillus flavus is greatly reduced in the fermentation process of the broad bean paste; the influence of the growth of aspergillus flavus on the quality of the broad bean paste is avoided in the fermentation process of the broad bean paste, and the fermentation quality of the broad bean paste is improved; meanwhile, the concentration ratio of the fermentation liquid to the inhibiting liquid can be adjusted, and the inhibiting liquid is used for inhibiting the growth of aspergillus flavus in the fermentation process of the broad bean paste, so that the fermentation quality of the broad bean paste is improved.
Detailed Description
The invention is further illustrated below.
One embodiment of the invention is a fermentation composition for inhibiting the production of aspergillus flavus, which comprises a fermentation liquid and an inhibition liquid, wherein the fermentation liquid contains bacillus subtilis and lactobacillus, and the inhibition liquid contains cuminic aldehyde and selenium-enriched lactobacillus.
The culture time of the fermentation liquor is 24-72 hours, the culture temperature is 20-37 ℃, the culture time of the inhibiting liquid is 24-72 hours, the culture temperature is 16-36 ℃, the concentration ratio of lactobacillus to bacillus subtilis is 1: 0.5-2, the concentration ratio of cuminaldehyde to selenium-enriched lactobacillus is 1: 0.5-2, and the concentration ratio of the fermentation liquor to the inhibiting liquid is 1:0.5 to 2.
The invention also provides a preparation method of the fermentation composition for inhibiting the generation of the aspergillus flavus, which comprises the following steps of S1, culturing the fermentation liquor, respectively inoculating the activated bacillus subtilis and lactobacillus in two groups of liquid culture media, wherein the culture time is 24-72 hours, and the culture temperature is 20-37 ℃; step S2, performing inhibition liquid culture, namely inoculating cuminic aldehyde and selenium-rich lactic acid bacteria into a liquid culture medium for culture, wherein the culture time is 24-72 hours, and the culture temperature is 16-36 ℃; and step S3, extracting the fermentation liquid and the inhibiting liquid with the same concentration in the step S1 and the step S2 respectively, and uniformly mixing to prepare the fermentation composition.
Example 1
Inoculating Aspergillus flavus strain on PDA culture medium, culturing at 36 deg.C for 36 hr, expanding Aspergillus flavus culture medium, washing Aspergillus flavus colony with sterile PBST buffer solution, and centrifugingIn the tube, the aspergillus flavus bacterial colony is washed for 2-3 times by sterile PBST buffer solution, and is filtered by sterile gauze to remove the hyphae of the aspergillus flavus steamed stuffed bun, and the concentration of the aspergillus flavus spores is adjusted to be 1 multiplied by 10 by the sterile PBST buffer solution8cfu/mL, and was used as a blank control.
Fermenting liquid, activating lactobacillus, inoculating to MRS liquid culture medium at 36 deg.C for 24 hr, and regulating lactobacillus concentration to 1 × 108cfu/mL for standby; activating Bacillus subtilis, inoculating to LB liquid culture medium at 30 deg.C for 24 hr, and regulating Bacillus subtilis concentration to 1 × 10 by MRS culture medium8cfu/mL, and mixing the lactobacillus and the bacillus subtilis according to the proportion of 1:1 to prepare the fermentation liquor.
The cuminic aldehyde culture liquid is prepared by inoculating cuminic aldehyde into MRS liquid culture medium at 28 deg.C for 48 hr, and regulating the concentration of cuminic aldehyde to 1 × 108cfu/mL for use.
Inoculating selenium-rich lactobacillus into MRS liquid culture medium at 28 deg.C for 36 hr, and regulating the concentration of the selenium-rich lactobacillus to 1 × 108cfu/mL for use.
Mixing cuminaldehyde culture solution and selenium-rich lactobacillus culture solution at a ratio of 1:1, activating, inoculating into liquid culture medium, and adjusting concentration to 1 × 10 by MRS culture medium8cfu/mL for use.
And uniformly mixing the fermentation liquor and the inhibition culture solution according to the ratio of 1:1 to prepare a fermentation composition, wherein the pH value of the fermentation composition is 6-7.5, and the pH value is preferably 6.5.
Example 2
The Lactobacillus was inoculated with 30. mu.L of Aspergillus flavus spore suspension (1X 10)8cfu/mL), the culture temperature was 26 ℃, and the colony sizes were measured for 1 day, 3 days, and 6 days, respectively, in this example, 7 sets of repeated tests were performed before the measurement, and the average of the 7 sets of tests was calculated, and the inhibition rate of the lactobacillus against the growth of Aspergillus flavus was calculated.
Wherein the growth inhibition rate (%) of aspergillus flavus is (blank control group diameter-test group colony diameter)/blank control group colony diameter.
Example 3
The Bacillus subtilis was inoculated with 30. mu.L of Aspergillus flavus spore suspension (1X 10)8cfu/mL), the culture temperature is 26 ℃, and the colony sizes of 1 day, 3 days and 6 days are respectively measured, in this example, 7 groups of repeated tests are respectively made before the measurement, the average value of the 7 groups of tests is calculated, and the inhibition rate of the bacillus subtilis on the growth of the aspergillus flavus is calculated.
Wherein the growth inhibition rate (%) of aspergillus flavus is (diameter of blank control group minus diameter of colony of test group)/diameter of colony of blank control group.
Example 4
The fermentation broth was inoculated with 30. mu.L of Aspergillus flavus spore suspension (1X 10)8cfu/mL), the culture temperature is 26 ℃, and the colony sizes of 1 day, 3 days and 6 days are respectively measured, in this example, 7 groups of repeated tests are respectively carried out before the measurement, the average value of the 7 groups of tests is calculated, and the inhibition rate of the fermentation liquor on the growth of the aspergillus flavus is calculated.
Wherein the growth inhibition rate (%) of aspergillus flavus is (diameter of blank control group minus diameter of colony of test group)/diameter of colony of blank control group.
Comparative example 1
30. mu.L of Aspergillus flavus spore suspension (1X 10) was inoculated into cuminaldehyde culture medium8cfu/mL), the culture temperature is 26 ℃, and the colony sizes of 1 day, 3 days and 6 days are respectively measured, in this example, 7 sets of repeated tests are respectively carried out before the measurement, the average value of 7 sets of tests is calculated, and the inhibition rate of cuminaldehyde culture fluid on the growth of aspergillus flavus is calculated.
Comparative example 2
Inoculating 30 μ L Aspergillus flavus spore suspension (1 × 10) into selenium-rich lactobacillus culture solution8cfu/mL), the culture temperature is 26 ℃, the colony sizes of 1 day, 3 days and 6 days are respectively measured, in the embodiment, 7 groups of repeated tests are respectively carried out before the measurement, the average value of the 7 groups of tests is calculated, and the growth of the aspergillus flavus by the selenium-enriched lactic acid bacteria culture solution is calculatedThe inhibition ratio of (3).
Comparative example 3
Inoculating 30 μ L Aspergillus flavus spore suspension (1 × 10) into the mixture of cuminaldehyde culture solution and selenium-rich lactobacillus culture solution8cfu/mL), the culture temperature is 26 ℃, the colony sizes of 1 day, 3 days and 6 days are respectively measured, in the embodiment, 7 groups of repeated tests are respectively carried out before the measurement, the average value of the 7 groups of tests is calculated, and the inhibition rate of the culture solution in which the cuminaldehyde culture solution and the selenium-enriched lactic acid bacteria culture solution are uniformly mixed on the growth of the aspergillus flavus is calculated.
Comparative example 4
Inoculating 30 μ L Aspergillus flavus spore suspension (1 × 10) into the culture solution obtained by uniformly mixing the fermentation liquid and the inhibition culture solution at a ratio of 1:18cfu/mL), the culture temperature is 26 ℃, and the colony sizes of 1 day, 3 days and 6 days are respectively measured, in this example, 7 sets of repeated tests are respectively carried out before the measurement, the average value of the 7 sets of tests is calculated, and the inhibition rate of the culture solution in which the fermentation solution and the inhibition culture solution are uniformly mixed according to the ratio of 1:1 on the growth of the aspergillus flavus is calculated.
TABLE 1
As shown in Table 1, the inhibition rates of cuminaldehyde and selenium-enriched lactic acid bacteria on aspergillus flavus are respectively higher than the inhibition rates of lactobacillus and bacillus subtilis on aspergillus flavus in 1 day, 3 days and 6 days, and the inhibition rate of the composition of cuminaldehyde and selenium-enriched lactic acid bacteria on aspergillus flavus is far greater than the inhibition rate of the composition of lactobacillus and bacillus subtilis on aspergillus flavus.
In conclusion, the cuminic aldehyde and the selenium-rich lactic acid bacteria have good inhibition effects on the growth of aspergillus flavus, and the mixed liquid of the cuminic aldehyde and the selenium-rich lactic acid bacteria has better inhibition effects on the growth of the aspergillus flavus; and the mixed culture of the lactobacillus and the bacillus subtilis has good inhibition effect on aspergillus flavus and has synergistic effect.
Reference throughout this specification to "one embodiment," "another embodiment," "an embodiment," or the like, means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment described generally in this application. The appearances of the same phrase in various places in the specification are not necessarily all referring to the same embodiment. Further, when a particular feature, structure, or characteristic is described in connection with any embodiment, it is submitted that it is within the scope of the invention to effect such feature, structure, or characteristic in connection with other embodiments.
Although the invention has been described herein with reference to a number of illustrative embodiments thereof, it should be understood that numerous other modifications and embodiments can be devised by those skilled in the art that will fall within the spirit and scope of the principles of this disclosure. More specifically, various variations and modifications are possible in the component parts and/or arrangements of the subject combination arrangement within the scope of the disclosure and claims of this application. In addition to variations and modifications in the component parts and/or arrangements, other uses will also be apparent to those skilled in the art.
Claims (10)
1. A fermented composition for inhibiting the production of aspergillus flavus, which is characterized in that: comprises a fermentation liquor and an inhibiting liquid, wherein the fermentation liquor contains bacillus subtilis and lactobacillus, and the inhibiting liquid contains cuminaldehyde and selenium-enriched lactobacillus.
2. The fermentation composition for inhibiting the production of aspergillus flavus according to claim 1, wherein: the culture time of the fermentation liquor is 24-72 hours, and the culture temperature is 20-37 ℃.
3. The fermentation composition for inhibiting the production of aspergillus flavus according to claim 1, wherein: the culture time of the inhibiting solution is 24-72 hours, and the culture temperature is 16-36 ℃.
4. The fermentation composition for inhibiting the production of aspergillus flavus according to claim 1, wherein: the concentration ratio of the lactobacillus to the bacillus subtilis is 1: 0.5-2.
5. The fermentation composition for inhibiting the production of aspergillus flavus according to claim 1, wherein: the concentration ratio of the cuminaldehyde to the selenium-enriched lactic acid bacteria is 1: 0.5-2.
6. The fermentation composition for inhibiting the production of aspergillus flavus according to claim 1, wherein: the concentration ratio of the fermentation liquid to the inhibition liquid is 1:0.5 to 2.
7. A preparation method of a fermentation composition for inhibiting the production of aspergillus flavus is characterized by comprising the following steps: the method comprises the following steps of S1, culturing fermentation liquor, activating bacillus subtilis and lactobacillus, and respectively inoculating the bacillus subtilis and lactobacillus into two groups of liquid culture media, wherein the culture time is 24-72 hours, and the culture temperature is 20-37 ℃; step S2, performing inhibition liquid culture, namely inoculating cuminic aldehyde and selenium-rich lactic acid bacteria into two groups of liquid culture media respectively for culture, wherein the culture time is 24-72 hours, and the culture temperature is 16-36 ℃; and step S3, extracting the fermentation liquid and the inhibiting liquid with the same concentration in the step S1 and the step S2 respectively, and uniformly mixing to prepare the fermentation composition.
8. The method of preparing a fermentation composition for inhibiting the production of aspergillus flavus according to claim 7, wherein: in the step S1, the concentration of bacillus subtilis and the concentration of lactobacillus are respectively adjusted to the same concentration by MRS medium; in step S2, the concentrations of cuminaldehyde and selenium-enriched lactic acid bacteria are adjusted to the same concentrations by MRS medium.
9. The method of preparing a fermentation composition for inhibiting the production of aspergillus flavus according to claim 7, wherein: in the step S1, the culturing temperatures of the bacillus subtilis and the lactobacillus are respectively 30 ℃ and 36 ℃, and the culturing times are both 24 hours; in the step S2, the cuminic aldehyde and the lactobacillus are cultured at 28 ℃ for 48 hours and 36 hours, respectively.
10. The method of preparing a fermentation composition for inhibiting the production of aspergillus flavus according to claim 7, wherein: in step S3, the pH of the fermentation composition is 6 to 7.5.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2023080304A1 (en) * | 2021-11-08 | 2023-05-11 | 장석재 | Antimicrobial degrading agent containing, as active ingredient, mixed strain having antimicrobial activity and organic matter degradation activity, and use thereof |
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| Title |
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| 卫梦绮: "枯茗醛对黄曲霉生长的抑制作用及机理初探", 《中国优秀硕士学位论文全文数据库（硕士）基础科学辑》 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2023080304A1 (en) * | 2021-11-08 | 2023-05-11 | 장석재 | Antimicrobial degrading agent containing, as active ingredient, mixed strain having antimicrobial activity and organic matter degradation activity, and use thereof |
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