CN114231433A - Bacillus subtilis for fruit preservation and application thereof - Google Patents
Bacillus subtilis for fruit preservation and application thereof Download PDFInfo
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- CN114231433A CN114231433A CN202111190240.9A CN202111190240A CN114231433A CN 114231433 A CN114231433 A CN 114231433A CN 202111190240 A CN202111190240 A CN 202111190240A CN 114231433 A CN114231433 A CN 114231433A
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- bacillus subtilis
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- 244000063299 Bacillus subtilis Species 0.000 title claims abstract description 41
- 235000014469 Bacillus subtilis Nutrition 0.000 title claims abstract description 41
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 26
- 238000004321 preservation Methods 0.000 title claims abstract description 25
- 238000000855 fermentation Methods 0.000 claims abstract description 30
- 230000004151 fermentation Effects 0.000 claims abstract description 30
- 241000609240 Ambelania acida Species 0.000 claims abstract description 14
- 239000010905 bagasse Substances 0.000 claims abstract description 14
- 239000001963 growth medium Substances 0.000 claims abstract description 14
- 238000011081 inoculation Methods 0.000 claims abstract description 12
- 239000003755 preservative agent Substances 0.000 claims abstract description 12
- 230000002335 preservative effect Effects 0.000 claims abstract description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 235000009566 rice Nutrition 0.000 claims abstract description 9
- 239000002351 wastewater Substances 0.000 claims abstract description 9
- 239000002609 medium Substances 0.000 claims abstract description 8
- 244000005700 microbiome Species 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 238000009630 liquid culture Methods 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000001888 Peptone Substances 0.000 claims description 6
- 108010080698 Peptones Proteins 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 235000019319 peptone Nutrition 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 238000001694 spray drying Methods 0.000 claims description 5
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 4
- 239000012153 distilled water Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 239000002244 precipitate Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 229920001817 Agar Polymers 0.000 claims description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 2
- 229920002774 Maltodextrin Polymers 0.000 claims description 2
- 239000005913 Maltodextrin Substances 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 claims description 2
- 238000005273 aeration Methods 0.000 claims description 2
- 239000008272 agar Substances 0.000 claims description 2
- 239000001110 calcium chloride Substances 0.000 claims description 2
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 2
- 239000004202 carbamide Substances 0.000 claims description 2
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 2
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 2
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 2
- 229940035034 maltodextrin Drugs 0.000 claims description 2
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 2
- 235000019799 monosodium phosphate Nutrition 0.000 claims description 2
- 239000003223 protective agent Substances 0.000 claims description 2
- 238000012807 shake-flask culturing Methods 0.000 claims description 2
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 17
- 239000002699 waste material Substances 0.000 abstract description 12
- 230000000694 effects Effects 0.000 abstract description 7
- 239000000126 substance Substances 0.000 abstract description 7
- 240000000111 Saccharum officinarum Species 0.000 abstract description 6
- 235000007201 Saccharum officinarum Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000008901 benefit Effects 0.000 abstract description 5
- 238000003912 environmental pollution Methods 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 4
- 231100000331 toxic Toxicity 0.000 abstract description 2
- 230000002588 toxic effect Effects 0.000 abstract description 2
- 230000000813 microbial effect Effects 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 6
- 244000157072 Hylocereus undatus Species 0.000 description 4
- 235000018481 Hylocereus undatus Nutrition 0.000 description 4
- 244000288157 Passiflora edulis Species 0.000 description 4
- 235000000370 Passiflora edulis Nutrition 0.000 description 4
- 229920002643 polyglutamic acid Polymers 0.000 description 3
- 241000282414 Homo sapiens Species 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 235000010633 broth Nutrition 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 108010020346 Polyglutamic Acid Proteins 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000003042 antagnostic effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 244000053095 fungal pathogen Species 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000003902 lesion Effects 0.000 description 1
- 239000002068 microbial inoculum Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- 239000003910 polypeptide antibiotic agent Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- 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
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (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)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention relates to the technical field of microorganisms and discloses bacillus subtilis for fruit preservation and application thereof, wherein the bacillus subtilis has the preservation number of CGMCC No.22879 and is preserved in Beijing microbial strain preservation center, and the strain is inoculated into a fermentation medium at the temperature of 25-45 ℃ in the seed solution inoculation amount of 1-10% (V/V) in the fermentation process. The bacillus subtilis for fruit preservation and the application thereof, the fermentation culture medium is innovative, bagasse and rice flour wastewater are used for fermentation culture, the production cost is greatly reduced, waste is turned into wealth, the comprehensive benefit of production is improved, the bacillus subtilis has a good preservation effect, and is efficient and energy-saving; the production cost is not increased, the pollution and toxic action caused by a chemical preservative are overcome, the pollution-free treatment is realized, and the problems of environmental pollution and resource waste caused by the fact that the production and processing amount of sugarcane food products is large every year, but the utilization rate of bagasse in the production process is extremely low, and most of sugarcane food products are directly treated and thrown away as wastes are solved.
Description
Technical Field
The invention relates to the technical field of microorganisms, in particular to bacillus subtilis for fruit preservation and application thereof.
Background
At present, common fruit preservatives are mainly divided into a chemical preservation mode and a biological preservation mode, and although the chemical preservation mode has many advantages, the chemical preservation mode still has many problems, such as environmental pollution, pesticide residue and the like. Along with the rapid development of economy, the requirements of human beings on safety, environmental protection and health are higher and higher, and the biological preservation mode is more and more concerned by the public, so that the biological preservation mode is more and more extensive in recent years. At present, biological technology is adopted to reduce fruit rot and prolong the storage shelf life of the fruits, which is the most effective and most potential fresh-keeping mode.
The bacillus subtilis is used as a main production strain in fruit fresh-keeping, has the advantages of wide application, broad-spectrum antibacterial activity, strong antagonistic capability, no harm to human bodies, safety, environmental protection and the like, can secrete a large amount of gamma-polyglutamic acid, can generate spores with high heat resistance and stress resistance, and can secrete various antibacterial substances at the initial stage of spore formation. Has specific preventing and treating effect on pathogenic fungi. The picked fruits and vegetables are coated and preserved by utilizing the characteristic that the bacillus subtilis fermentation liquor is rich in gamma-polyglutamic acid, so that the problems of pollution, inedibility and the like of a chemical preservative are effectively avoided, and the bacillus subtilis fermentation liquor is concerned in the field of fruit and vegetable preservation.
The national can generate a large amount of bagasse every year, the production and processing amount of sugarcane food products is large every year, but the utilization rate of the bagasse in the production process is extremely low, most of the bagasse is directly treated and thrown away as waste, and environmental pollution and resource waste are caused. In the current report, the bagasse and rice flour wastewater does not appear a precedent that the bagasse and rice flour wastewater are prepared into a fruit fresh-keeping microbial inoculum together by using bacillus subtilis. The fruit preservative adopts a spray drying treatment mode, can be preserved for a long time, improves the treatment effect, reduces the cost, further meets the requirement of resource utilization, has wide market prospect, and provides a novel production method of the fruit preservative.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides the bacillus subtilis for fruit fresh keeping and the application thereof, and solves the problems that the production and processing amount of sugarcane food products is large every year, but the utilization rate of bagasse in the production process is extremely low, most of the bagasse is directly treated and thrown away as waste, and the environmental pollution and the resource waste are caused.
(II) technical scheme
The technical scheme adopted by the invention for solving the technical problems is as follows: the bacillus subtilis with the preservation number of CGMCC No.22879 is preserved in Beijing culture collection of microorganisms.
Preferably, the strain is inoculated into a fermentation medium at the temperature of 25-45 ℃ for fermentation for 10-60 h, wherein the inoculation amount of the seed solution is 1-10% (V/V) in the fermentation process.
Preferably, the colony count of the liquid fermentation reaches more than 4.9 × 109cfu/mL, precipitates are removed, and the supernatant is prepared into spray-dried powder.
Preferably, the method comprises the following steps,
(1) strain plate and liquid culture
Bacillus subtilis LB solid culture medium: 10g of peptone, 5g of yeast powder, 10g of sodium chloride and 20g of agar, adding distilled water to 1000ml, and sterilizing at 121 ℃ for 20 min;
bacillus subtilis LB liquid medium: 10g of peptone, 5g of yeast powder and 10g of sodium chloride, adding distilled water to 1000ml, and sterilizing at 121 ℃ for 20 min;
the bacillus subtilis is firstly subjected to plate culture by using a solid culture medium, then subjected to shake flask culture by using a liquid culture medium, and then inoculated into the liquid culture medium according to the inoculation amount of 5% (V/V) to serve as a primary seed solution, and then inoculated into the liquid culture medium according to the inoculation amount of 5% (V/V) to serve as a secondary seed solution.
(2) Fermentation medium: 15-30 g/L yeast powder, 5-10 g/L peptone, 20-40 g/L bagasse, 0.1-1 g/L magnesium sulfate, 0.1-1 g/L calcium chloride, 1-5 g/L disodium hydrogen phosphate, 1-2 g/L sodium dihydrogen phosphate, 1-5 g/L sodium chloride and 5-10 g/L urea, and rice flour wastewater replaces water to be supplemented as liquid, and the rice flour wastewater is mixed and stirred and sterilized at 110 ℃ for 20 minutes.
(3) Bacillus subtilis fermentation process
Adjusting the concentration of the bacillus subtilis cultured by the seed liquid in the step (1) by adopting a turbidimetric method, then inoculating the bacillus subtilis into the fermentation culture medium prepared in the step (2) according to the inoculation amount of 1-10% (V/V), fermenting for 10-60 h at the temperature of 25-45 ℃, and the aeration ratio is 0.5-1.2 vvm.
(4) Centrifuging the fermentation liquid, removing thallus precipitate, adding 20-30% of maltodextrin and starch in the supernatant as protective agents, and preparing the fruit preservative by adopting a spray drying mode.
Preferably, the fermentation medium in the step (3) contains waste water components of bagasse and rice flour, so that the waste resources are recycled, the pollution of waste materials to the environment is reduced, and the production cost is greatly reduced.
The invention provides bacillus subtilis for fruit preservation and application thereof, and the bacillus subtilis has the following beneficial effects:
1. the bacillus subtilis for fruit preservation and the application thereof, the innovation of a fermentation culture medium, the bagasse and rice flour wastewater are utilized for fermentation culture, the production cost is greatly reduced, waste materials are changed into valuable materials, and the comprehensive benefit of production is improved.
2. The bacillus subtilis for fruit preservation and the application thereof have the advantages that the bacillus subtilis has a good preservation effect, is efficient and saves energy; the production cost is not increased, the pollution and toxic action caused by a chemical preservative are overcome, the pollution-free treatment is realized, and the problems of environmental pollution and resource waste caused by the fact that the production and processing amount of sugarcane food products is large every year, but the utilization rate of bagasse in the production process is extremely low, and most of sugarcane food products are directly treated and thrown away as wastes are solved.
Detailed Description
Example 1:
in this example, the inoculation ratio and temperature of bacillus subtilis were examined, different inoculation amounts of seed solutions of bacillus subtilis were inoculated into fermentation media, and fermentation experiments were performed, wherein the inoculation ratios were 1%, 3%, 5%, 7%, and 9%, respectively, and the colony counts of the liquid fermentation broth were determined, and the results are shown in tables 1 and 2.
TABLE 1 Effect of different bacterial species ratios on viable count in fermentation broths
TABLE 2 influence of different fermentation temperatures on various physicochemical indices of the fermentation product
Example 2:
the invention inspects the comparison of different auxiliary materials in the spray drying process in the preparation process of the fruit preservative, inspects the content of the antibacterial peptide and the polyglutamic acid, and has the following results
TABLE 2 Effect of different adjuvants on comparative spray drying results
Example 3:
the embodiment mainly inspects the influence of the biological preservative on the preservation effect of the passion fruit and the dragon fruit. The dried preservative is dissolved in 200mL of water according to 10g, the water is filled into a spray can, the preservative is sprayed on the passion fruit and the dragon fruit by the spray can in the experimental group, the passion fruit and the dragon fruit are normally preserved in the control group, the freshness is regularly observed, and the results are shown in tables 3 and 4. Freshness grading standard (taking subjective judgment of individuals as judgment standard): grade 0, severe rot; in the level 1, the fruit peel is shrunk when the fruit peel begins to become thoroughly decomposed (the lesion area of the fruit peel is more than 50%); level 2, local turning black (the black area of the peel is less than 50 percent), and uneven color; and 3, level: local black spots (the black area of the peel is less than 5 percent), and 4-grade color is intact and bright.
TABLE 3 comparison of the freshness of the passion fruit
TABLE 4 comparison of the freshness of dragon fruits
In light of the foregoing description of the preferred embodiment of the present invention, many modifications and variations will be apparent to those skilled in the art without departing from the spirit and scope of the invention. The technical scope of the present invention is not limited to the content of the specification, and must be determined according to the scope of the claims.
Claims (4)
1. The bacillus subtilis for fruit preservation and the application thereof are characterized in that: the preservation number of the bacillus subtilis is CGMCC No.22879, and the bacillus subtilis is preserved in Beijing culture collection of microorganisms.
2. The bacillus subtilis and the application thereof for fruit preservation according to claim 1, wherein the bacillus subtilis comprises the following components in percentage by weight: the strain is inoculated into a fermentation medium at the temperature of 25-45 ℃ in the inoculation amount of 1-10% (V/V) of the seed liquid in the fermentation process, and is fermented for 10-60 h.
3. The bacillus subtilis and the application thereof for fruit preservation according to claim 1, wherein the bacillus subtilis comprises the following components in percentage by weight: and (3) the colony count of the liquid fermentation reaches more than 4.9 × 109cfu/mL, precipitates are removed, and the supernatant is prepared into spray-dried powder.
4. The bacillus subtilis and the application thereof for fruit preservation according to claim 1, wherein the bacillus subtilis comprises the following components in percentage by weight: comprises the following steps of (a) carrying out,
(1) strain plate and liquid culture
Bacillus subtilis LB solid culture medium: 10g of peptone, 5g of yeast powder, 10g of sodium chloride and 20g of agar, adding distilled water to 1000ml, and sterilizing at 121 ℃ for 20 min;
bacillus subtilis LB liquid medium: 10g of peptone, 5g of yeast powder and 10g of sodium chloride, adding distilled water to 1000ml, and sterilizing at 121 ℃ for 20 min;
the bacillus subtilis is firstly subjected to plate culture by using a solid culture medium, then subjected to shake flask culture by using a liquid culture medium, and then inoculated into the liquid culture medium according to the inoculation amount of 5% (V/V) to serve as a primary seed solution, and then inoculated into the liquid culture medium according to the inoculation amount of 5% (V/V) to serve as a secondary seed solution.
(2) Fermentation medium: 15-30 g/L yeast powder, 5-10 g/L peptone, 20-40 g/L bagasse, 0.1-1 g/L magnesium sulfate, 0.1-1 g/L calcium chloride, 1-5 g/L disodium hydrogen phosphate, 1-2 g/L sodium dihydrogen phosphate, 1-5 g/L sodium chloride and 5-10 g/L urea, and rice flour wastewater replaces water to be supplemented as liquid, and the rice flour wastewater is mixed and stirred and sterilized at 110 ℃ for 20 minutes.
(3) Bacillus subtilis fermentation process
Adjusting the concentration of the bacillus subtilis cultured by the seed liquid in the step (1) by adopting a turbidimetric method, then inoculating the bacillus subtilis into the fermentation culture medium prepared in the step (2) according to the inoculation amount of 1-10% (V/V), fermenting for 10-60 h at the temperature of 25-45 ℃, and the aeration ratio is 0.5-1.2 vvm.
(4) Centrifuging the fermentation liquid, removing thallus precipitate, adding 20-30% of maltodextrin and starch in the supernatant as protective agents, and preparing the fruit preservative by adopting a spray drying mode.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111190240.9A CN114231433A (en) | 2021-10-13 | 2021-10-13 | Bacillus subtilis for fruit preservation and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111190240.9A CN114231433A (en) | 2021-10-13 | 2021-10-13 | Bacillus subtilis for fruit preservation and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114231433A true CN114231433A (en) | 2022-03-25 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111190240.9A Pending CN114231433A (en) | 2021-10-13 | 2021-10-13 | Bacillus subtilis for fruit preservation and application thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN114231433A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101121923A (en) * | 2007-08-02 | 2008-02-13 | 河北师范大学 | Bacillus subtilis microbial inoculum used for fruit fresh keeping and booth vegetable producing and preparation method thereof |
| US20140212385A1 (en) * | 2011-03-16 | 2014-07-31 | Consejo Nacional De Investigaciones Cientificas Y Tecnicas (Conicet) | Polypeptide having inducing activity for the defence against biotic stress in plants, nucleotide sequence encoding the same, microorganism, compositions and methods |
-
2021
- 2021-10-13 CN CN202111190240.9A patent/CN114231433A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101121923A (en) * | 2007-08-02 | 2008-02-13 | 河北师范大学 | Bacillus subtilis microbial inoculum used for fruit fresh keeping and booth vegetable producing and preparation method thereof |
| US20140212385A1 (en) * | 2011-03-16 | 2014-07-31 | Consejo Nacional De Investigaciones Cientificas Y Tecnicas (Conicet) | Polypeptide having inducing activity for the defence against biotic stress in plants, nucleotide sequence encoding the same, microorganism, compositions and methods |
Non-Patent Citations (2)
| Title |
|---|
| SAEEDA BANO等: "High production of cellulose degrading endo-1,4- -d-glucanase using bagasse as a substrate from Bacillus subtilis KIBGE HAS", 《CARBOHYDRATE POLYMERS》 * |
| 涂宗财;江国忠;刘益东;刘成梅;张秋婷;: "枯草芽孢杆菌BS-05产纤维素酶条件的研究", 食品工业科技 * |
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