CN115141784A

CN115141784A - Bacterial strain composition

Info

Publication number: CN115141784A
Application number: CN202211022166.4A
Authority: CN
Inventors: 舒鹏
Original assignee: Shenzhen Hujia Technology Co ltd
Current assignee: Shenzhen Hujia Technology Co ltd
Priority date: 2022-08-25
Filing date: 2022-08-25
Publication date: 2022-10-04

Abstract

The application provides a strain composition for coffee fermentation, which comprises lactobacillus plantarum and lactobacillus delbrueckii subsp bulgaricus, wherein the ratio of the lactobacillus plantarum to the lactobacillus delbrueckii subsp bulgaricus is 1.5-1.5. The combination of strains provided by the application can be fermented to prepare a coffee fermentation product with very good DPPH free radical clearance performance, and compared with a fermentation product prepared by fermentation with lactobacillus fermentum, the coffee fermentation product is more satisfactory in skin feeling.

Description

Strain composition

Technical Field

The application relates to the field of fermentation, in particular to a strain composition.

Background

Under the right conditions (temperature, pH, moisture, air, etc.) microorganisms produce a series of enzymes which have a manifold effect on the fermentation substrate. For example, the degradation of cellulose, hemicellulose and other substances in cell walls and intercellular substance is promoted, and the extraction rate of effective components is improved; degrading and converting toxic substances, such as alkaloid, lactone substances, glycoside compounds, toxic protein and the like; the macromolecular active ingredients which cannot be directly utilized originally are made into small molecules and are easy to digest and absorb; specifically converting specific components to generate new effective substances.

In the process of implementing the invention, the inventor finds that at least the following problems exist in the prior art:

publication CN113439793A mentions that the fermentation of coffee beans with lactobacillus plantarum promotes the utilization of nutrient substrates in the coffee cherries, and the metabolic products react with each other to give more flavor-beneficial products. It is not mentioned whether fermentation will have an effect on the antioxidant properties of the coffee fermentation product.

Disclosure of Invention

The technical problem that this application will solve:

a strain composition for preparing coffee ferment with high oxidation resistance is provided.

The technical means for solving the technical problems are as follows:

in one aspect of the present application, there is provided a strain composition for coffee fermentation, comprising lactobacillus plantarum and lactobacillus delbrueckii subsp bulgaricus in a ratio of 1.5 to 1.5.

In another aspect of the present application, there is provided an external skin preparation comprising a fermented product obtained by producing any one of the above-described bacterial strain compositions.

Has the advantages that:

the strain combination provided by the application can be fermented to prepare the coffee leavening with very good oxidation resistance, and the DPPH free radical clearance rate is as high as 90% when the sample concentration is 20%. Moreover, the fermentation product of the application is superior to a single-bacterium fermentation product in skin feel.

Drawings

The present application also provides drawings related to the technical solutions provided by the present application to illustrate the technical solutions of the present application. The drawings and description are only for the purpose of more clearly describing the application and should not be taken as limiting the scope of the application as claimed.

FIG. 1 shows DPPH free radical clearance of coffee fermentate fermented by Lactobacillus fermentum in one example of the present application;

figure 2 shows DPPH radical scavenging rates of coffee fermentates of mixed ferments of lactobacillus plantarum and lactobacillus delbrueckii subsp bulgaricus in one example of the present application.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present application clearer, the technical solutions of the embodiments of the present application will be clearly and completely described below, and it is obvious that the described embodiments are not all embodiments.

Elements and features described in one embodiment of the present application may be combined with elements and features shown in one or more other embodiments. It should be noted that the illustration omits illustration and description of components and processes not relevant to the present application that are known to those of ordinary skill in the art for clarity purposes.

Definition of

Herein, the term "not higher than" means: less than and less than or equal to.

Herein, the term "not lower than" means: greater than and equal to or greater than.

Herein, the term "%" means "% by mass" unless otherwise specified.

Herein, unless otherwise indicated, the term "%" refers to the total weight of the composition of the present application.

All ranges defined herein refer to: including each specific range within a given range as well as combinations of sub-ranges between given ranges. For example, a range of 1 to 5 specifically includes 1,2, 3, 4, and 5, and also includes subranges such as 2 to 5, 3 to 5, 2 to 3, 2 to 4, 1 to 4, and the like.

Herein, the range of ratios refers to: including each specific ratio within a given range and combinations of sub-ranges between given ranges.

In a first aspect of the application, a strain composition is provided, which is used for coffee fermentation, and comprises lactobacillus plantarum and lactobacillus delbrueckii subsp bulgaricus, wherein the ratio of lactobacillus plantarum to lactobacillus delbrueckii subsp bulgaricus is 1.5-1.5.

The ratio of the lactobacillus plantarum to the lactobacillus delbrueckii subspecies bulgaricus is 1: when coffee is fermented, the ratio of the inoculation amount of the Lactobacillus Plantarum (Lactobacillus Plantarum) to the Lactobacillus delbrueckii subspecies Bulgaricus (Lactobacillus Bulgaricus) is 1.5-1.5.

Optionally, the use of the ferment comprises use in cosmetics, skin anti-oxidation use.

Optionally, the method of use comprises:

providing a coffee treatment substance, lactobacillus plantarum bacterial liquid and lactobacillus delbrueckii subsp bulgaricus bacterial liquid;

adding the lactobacillus plantarum bacterial liquid and lactobacillus delbrueckii subsp bulgaricus bacterial liquid into the coffee treated substance for fermentation to obtain a material body;

and (4) centrifugally filtering the material body to obtain the coffee fermented product.

Optionally, the total adding amount of the lactobacillus plantarum bacterial liquid and the lactobacillus delbrueckii subsp bulgaricus bacterial liquid is 1-2%.

The total adding amount of the lactobacillus plantarum bacterial liquid and the lactobacillus delbrueckii subsp bulgaricus bacterial liquid is 1-2 percent: the volume of the added lactobacillus plantarum solution and lactobacillus delbrueckii subsp bulgaricus solution is 1-2% of the volume of the coffee treatment substance.

Optionally, the coffee treatment is an aqueous coffee solution.

Optionally, the mass ratio of coffee to water in the aqueous coffee solution is 0.1 to 5.

Optionally, adding a preservative after obtaining the coffee ferment to obtain the coffee composition; wherein the preservative comprises p-hydroxyacetophenone, 1, 2-hexanediol and 1, 3-propanediol.

Optionally, the preservative comprises 0.2-2% of p-hydroxyacetophenone, 0.2-1% of 1, 2-hexanediol, and 1-5% of 1, 3-propanediol.

In a second aspect of the present application, there is provided an external skin preparation comprising a fermented product obtained by producing any one of the above-mentioned bacterial strain compositions or a composition obtained by producing any one of the above-mentioned bacterial strain compositions.

The medium used for culturing the composition of the strain is not particularly limited as long as the strain can be cultured. For example, the medium may be MRS broth solid medium. The culture conditions of the strain composition are not particularly limited in the present application. For example, the activated lactobacillus can be cultured in an incubator at 37 ℃ for 72h to obtain a single colony; and culturing the obtained single colony in an incubator at 43 ℃ for 48 hours to obtain the lactobacillus bacterial liquid.

In the strain composition, the ratio of the lactobacillus plantarum to the lactobacillus delbrueckii subsp bulgaricus is 1.5-1.5. Specifically, the ratio of lactobacillus plantarum to lactobacillus delbrueckii subspecies bulgaricus can be 1.

The temperature at which the fermentation is carried out using the strain composition is not particularly limited in the present application. For example, the fermentation temperature may be 35 ℃ or 36 ℃ or 37 ℃ or 38 ℃ or 39 ℃ or 40 ℃ or 41 ℃ or 42 ℃ or 43 ℃ or 44 ℃ or 45 ℃.

The length of time for fermentation treatment of the coffee-treated material is not particularly limited in the present application. For example, the fermentation time period may be 15h or 16h or 17h or 18h or 19h or 20h or 21h or 22h or 23h or 24h or 25h.

The coffee-treated material for fermentation is not particularly limited in this application. For example, it may be an aqueous coffee solution. The coffee solution obtained by dissolving ground coffee powder in a solvent may be used as it is, or the coffee solution may be used after further dilution, concentration, filtration, purification, etc. As the solvent of the aqueous coffee solution, an aqueous solvent such as pure water, purified water, tap water, well water, mineral-containing water, hot spring water, fresh water, hot water, ion-exchanged water, normal saline, phosphate buffer, phosphate buffered normal saline, or the like can be used.

DPPH radical scavenging Rate determination

Inoculating lactobacillus fermentum into MRS broth solid culture medium for streak activation, and culturing in 37 deg.C incubator for 72h to obtain single colony; the obtained single colony is inoculated into 100mLMRS broth liquid culture medium and cultured in a 43 ℃ incubator for 48h to obtain lactobacillus fermentum liquid.

Grinding appropriate amount of coffee bean into powder, mixing with water to obtain water solution, sterilizing at 121 deg.C for 30min, and inoculating the prepared lactobacillus fermentum solution with an inoculation amount of 1% of the water solution volume. Performing static fermentation at the temperature of 35-45 ℃ for 10h to obtain the material body.

The resulting feed liquid was centrifuged at 4500rpm for 30min and filtered through a filter membrane having a filtration accuracy of 0.45. Mu.m, to obtain example 1.

Respectively inoculating lactobacillus plantarum and lactobacillus delbrueckii subsp bulgaricus into MRS broth solid culture medium for streak activation, and culturing in an incubator at 37 ℃ for 72h to obtain single colonies; the obtained single colony is inoculated into 100mL of MRS broth liquid culture medium and cultured in a 43 ℃ constant temperature incubator for 48h to obtain lactobacillus plantarum bacterial liquid and lactobacillus delbrueckii subsp bulgaricus bacterial liquid.

Grinding appropriate amount of coffee bean into powder, mixing with water to obtain water solution, sterilizing at 121 deg.C for 30min, and inoculating Lactobacillus plantarum and Lactobacillus delbrueckii subsp-bulgaricus solution at a ratio of 1.5. Performing static fermentation at 35-45 deg.C for 10 hr to obtain the final product.

The resulting feed liquid was centrifuged at 4500rpm for 30min and filtered through a filter membrane having a filtration accuracy of 0.45. Mu.m, to obtain example 2.

100. Mu.L of each of example 1 and comparative example 1 at different concentrations was mixed with 100. Mu.L of an ethanol solution of DPPH (1, 1-diphenyl-2-trimethylphenylhydrazine) (0.12 mg/ml), and the mixture was subjected to light shielding treatment for 30 minutes and then the absorbance at 517nm was measured. The sample solution was then exchanged for distilled water and vitamin C as a blank control as well as a positive control.

The test results are shown in fig. 1 and 2, wherein fig. 1 is the DPPH radical scavenging rate results of example 1. FIG. 2 shows the DPPH radical scavenging results of example 2.

Wherein the DPPH free radical clearance rate is calculated by the following formula:

clearance (%) = (1- (Ai-Aj)/Ao) × 100%

Wherein: aj is blank absorbance, ai is sample absorbance, ao is control absorbance

As can be seen from the results of fig. 1 to 2, the difference between experimental example 1 and experimental example 2 is not large, and the DPPH clearance at the sample concentration of 20% is about 90%.

Skin feel evaluation

Skin feel evaluation was performed for example 1 and example 2. The number of subjects was 15.

* Evaluation indexes are as follows: 1 is classified as "very unsatisfactory"; 2 is classified as "acceptable"; 3 is divided into more satisfactory; 4 is divided into "very satisfactory"

The evaluation results of example 1 are shown in table 1, and the evaluation results of example 2 are shown in table 2.

TABLE 1

	N (4 points)	N (3 points)	N (2 min)	N (1 point)
					Ductility	15	0	0	0
Sticky feeling	15	0	0	0
					Moistening degree	10	3	2	0
Feeling of silkiness	13	2	0	0

TABLE 2

	N (4 points)	N (3 points)	N (2 min)	N (1 point)
					Ductility	15	0	0	0
Sticky feeling	15	0	0	0
					Moistening degree	15	0	0	0
Feeling of silkiness	14	1	0	0

* Ductility: meaning that the product is easy to push away and the push away is even.

* Sticky feeling: means that the product is not greasy after being smeared.

* Moistening degree: refers to the moisturizing and moistening of the skin within a period of time after the product is applied.

* Silky feeling: refers to the silky skin feel when the product is applied.

As can be seen from the results in tables 1 and 2, examples 1 and 2 were very satisfactory in both extensibility and slimy feel, but the difference between examples 1 and 2 was large in terms of the degree of moisturization and silky feel, indicating that the degree of moisturization and silky feel of example 2 were more satisfactory than that of example 1.

All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without inventive step, are within the scope of the present disclosure. The technical solutions described in the above embodiments can be modified or part of the technical features can be equivalently replaced by those skilled in the art; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present application.

Claims

1. A strain composition for coffee fermentation, which comprises Lactobacillus plantarum and Lactobacillus delbrueckii subsp bulgaricus in a ratio of 1.5-1.5.

2. The strain composition according to claim 1, wherein the use of the ferment comprises use in cosmetics, skin antioxidant use.

3. The strain composition according to claim 1, wherein the use method comprises:

4. The strain composition of claim 3, wherein the total amount of the Lactobacillus plantarum strain solution and the Lactobacillus delbrueckii subsp.

5. The strain composition according to claim 3, wherein the coffee treatment is an aqueous coffee solution.

6. The strain composition according to claim 5, wherein the mass ratio of coffee to water in the coffee aqueous solution is 0.1 to 5.

7. The strain composition of claim 3, further comprising adding a preservative after obtaining the coffee ferment to obtain a coffee composition; wherein the preservative comprises p-hydroxyacetophenone, 1, 2-hexanediol and 1, 3-propanediol.

8. The strain composition as claimed in claim 7, wherein the preservative comprises 0.2-2% of p-hydroxyacetophenone, 0.2-1% of 1, 2-hexanediol and 1-5% of 1, 3-propanediol.

9. A skin preparation for external use comprising a fermented product obtained by the production of the strain composition according to any one of claims 1 to 6 or a composition obtained by the production of the strain composition according to any one of claims 7 to 8.