CN1810952A - Microbe fermenting culture liquid and its prepn process - Google Patents

Microbe fermenting culture liquid and its prepn process Download PDF

Info

Publication number
CN1810952A
CN1810952A CN 200610038422 CN200610038422A CN1810952A CN 1810952 A CN1810952 A CN 1810952A CN 200610038422 CN200610038422 CN 200610038422 CN 200610038422 A CN200610038422 A CN 200610038422A CN 1810952 A CN1810952 A CN 1810952A
Authority
CN
China
Prior art keywords
culture liquid
phytophthora
fermenting culture
kinds
microbe
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.)
Granted
Application number
CN 200610038422
Other languages
Chinese (zh)
Other versions
CN100408671C (en
Inventor
马国胜
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Suzhou Polytechnic Institute of Agriculture
Original Assignee
Suzhou Polytechnic Institute of Agriculture
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Suzhou Polytechnic Institute of Agriculture filed Critical Suzhou Polytechnic Institute of Agriculture
Priority to CNB2006100384223A priority Critical patent/CN100408671C/en
Publication of CN1810952A publication Critical patent/CN1810952A/en
Application granted granted Critical
Publication of CN100408671C publication Critical patent/CN100408671C/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Landscapes

  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The present invention discloses one kind of microbe fermenting culture liquid and its preparation process. Tomato, carrot, cucumber, lettuce and celery in certain weight proportion are squeezed separately to obtain juice, and the five kinds of juice are mixed and high pressure steam sterilized at 121 deg.c for 15 min. The mixed juice is further compounded into special phytophthora fermenting culture liquid or medium. The present invention alters traditional phytophthora culturing technology, has greatly lowered phytophthora fermenting culture cost, and may be used widely in agriculture, biomedicine industry, fermentation industry, and food and beverage industry.

Description

A kind of microbe fermenting culture liquid and manufacture craft thereof
Technical field
The present invention relates to a kind of microbe fermenting culture liquid and manufacture craft thereof.
Background technology
Phytophthora microbial fermentation abroad or nutrient solution (base) be much more general adopt that U.S. Campbell company produces by eight kinds of vegetables be the formulated pop can canned drink of main component as mother liquor, the formulated phytophthora fermenting culture liquid in certain proportion dilution back (is called for short V 8Nutrient solution), nutrient solution can be made phytophthora special culture media (abbreviation V after adding the agar peptizer 8Substratum).But because V 8Fermentation culture (base) is difficult to buy in China, must be from U.S.'s import, and prices are rather stiff, and every tin of 250 milliliters of mother liquors need about about 20 yuan~25 yuan of Renminbi, and must be from U.S.'s import, and are of a high price.In recent years, the someone proposes (to be called for short V with the beverage (the happy dish of commodity dimension by name) that is hybridly prepared into by 6 kinds of vegetables juice that Beijing Agricultural University produces for the formulated phytophthora fermenting culture liquid of main component 6Nutrient solution), nutrient solution can be made phytophthora special culture media (abbreviation V after adding the agar peptizer 6Substratum), still for various reasons, the happy dish of dimension that is hybridly prepared into by 6 kinds of vegetables juice that Beijing Agricultural University produces stops production at present.
At present, fermentation culture to phytophthora does not still have good fermenting culture liquid (base), main at present employing 6% lima bean flour water culture and 30% oatmeal solution are cultivated, and cost is higher, and the mycelia amount that cultivation produces is fewer, effect is poor.The phytophthora fermentation culture does not still have the fermented liquid of phytophthora special use at present in biological-pharmacy and fermentation industry.
Summary of the invention
The objective of the invention is: a kind of microbe fermenting culture liquid and manufacture craft thereof are provided, this process modification traditional phytophthora culture technique, reduced phytophthora significantly and cultivated or fermentation costs, the various phytophthoras that can be widely used in agricultural, biological-pharmacy, fermentation industry and food_beverage industry are cultivated and fermentation.
Technical scheme of the present invention is: a kind of microbe fermenting culture liquid, and by the juice of tomato, Radix Dauci Sativae, cucumber, lettuce, 5 kinds of vegetables of celery, 9: 9: 3 by volume: mix at 3: 1.
A kind of manufacture craft of microbe fermenting culture liquid, first-selected with tomato, Radix Dauci Sativae, cucumber, lettuce, 5 kinds of vegetables wash respectively celery, shred after drying the globule that adheres to, place and put into the freeze thawing of subzero 20 ℃ of refrigerator refrigerators in the container, take out after 48 hours to place and thaw naturally in the container or the airtight defreezing by microwave oven of then using of container, treat with tissue mashing machine 5 kinds of vegetables to be smashed to pieces respectively after thawing is thawed, filter and extract with double-deck hospital gauze again, 9: 9: 3 by volume: measure juice mixing, through through 121 ℃ high pressure steam sterilizations 15 minute handle after promptly can be made into mother liquor at 3: 1.
Mother liquor can be mixed with 10% concentration with sterilized water or tap water, handle in 15 minutes through 121 ℃ of high pressure steam sterilizations again, can be mixed with the phytophthora fermenting culture liquid.
After adding 2% agar peptizer according to part by weight in can the nutrient solution before sterilization, make the phytophthora special culture media.
Advantage of the present invention is:
1. the present invention has improved traditional phytophthora culture technique, has reduced phytophthora significantly and has cultivated or fermentation costs, and the various phytophthoras that can be widely used in agricultural, biological-pharmacy, fermentation industry and food_beverage industry are cultivated and fermentation.
2. the present invention compares with fermentation culture at present commonly used, and raw material conveniently is easy to get, low price, cultivation produce mycelia and sporocyst effect are remarkable, are specially adapted to phytophthora mycelia and sporangial a large amount of cultivation.
The invention will be further described below in conjunction with embodiment:
Embodiment
Embodiment: a kind of microbe fermenting culture liquid, adopt tomato, Radix Dauci Sativae, cucumber, lettuce, 5 kinds of vegetables of celery, squeeze vegetables juice according to certain technical process, mother liquor is according to tomato, Radix Dauci Sativae, cucumber, lettuce, the volume ratio of 5 kinds of vegetables juice of celery 9: 9: 3: after 3: 1 the mixed, make through 121 ℃ of high pressure steam sterilizations 15 minutes, during use, mother liquor can be mixed with 10% concentration as required with sterilized water or tap water, handled in 15 minutes through 121 ℃ of high pressure steam sterilizations again, can be mixed with the phytophthora fermenting culture liquid, if after adding 2% agar peptizer according to part by weight in the nutrient solution before sterilization, can make the phytophthora special culture media.
A kind of manufacture craft of microbe fermenting culture liquid, first-selected that 5 kinds of vegetables are clean with tap water respectively, shred after drying the globule that adheres to, place and put into the freeze thawing of subzero 20 ℃ of refrigerator refrigerators in the container, take out after 48 hours to place and thaw naturally in the container or the airtight defreezing by microwave oven of then using of container, treat with tissue mashing machine 5 kinds of vegetables to be smashed to pieces respectively after thawing is thawed, filter and extract with double-deck hospital gauze again, by volume ratio is measured the juice mixing, after handling in 15 minutes, promptly can be made into mother liquor through 121 ℃ of high pressure steam sterilizations, during use, mother liquor can be mixed with 10% concentration as required with sterilized water or tap water, handled in 15 minutes through 121 ℃ of high pressure steam sterilizations again, can be mixed with the phytophthora fermenting culture liquid, if after adding 2% agar peptizer according to part by weight in the nutrient solution before sterilization, can make the phytophthora special culture media.
The present invention has improved traditional phytophthora culture technique, has reduced phytophthora significantly and has cultivated or fermentation costs, and the various phytophthoras that can be widely used in agricultural, biological-pharmacy, fermentation industry and food_beverage industry are cultivated and fermentation.
The present invention compares with fermentation culture at present commonly used, and raw material conveniently is easy to get, low price, cultivation produce mycelia and sporocyst effect are remarkable, are specially adapted to phytophthora mycelia and sporangial a large amount of cultivation.

Claims (4)

1. a microbe fermenting culture liquid is characterized in that: by the juice of tomato, Radix Dauci Sativae, cucumber, lettuce, 5 kinds of vegetables of celery, 9: 9: 3 by volume: mix at 3: 1.
2. the manufacture craft of a microbe fermenting culture liquid, it is characterized in that: first-selected tomato, Radix Dauci Sativae, cucumber, lettuce, 5 kinds of vegetables wash respectively celery, shred after drying the globule that adheres to, place and put into the freeze thawing of subzero 20 ℃ of refrigerator refrigerators in the container, take out after 48 hours to place and thaw naturally in the container or the airtight defreezing by microwave oven of then using of container, treat with tissue mashing machine 5 kinds of vegetables to be smashed to pieces respectively after thawing is thawed, filter and extract with double-deck hospital gauze again, 9: 9: 3 by volume: measure juice mixing at 3: 1, promptly can be made into mother liquor after handling in 15 minutes through 121 ℃ of high pressure steam sterilizations.
3. the manufacture craft of microbe fermenting culture liquid according to claim 2, it is characterized in that: mother liquor can be mixed with 10% concentration with sterilized water or tap water, handled in 15 minutes through 121 ℃ of high pressure steam sterilizations again, can be mixed with the phytophthora fermenting culture liquid.
4. the manufacture craft of microbe fermenting culture liquid according to claim 2 is characterized in that: after adding 2% agar peptizer according to part by weight in can the nutrient solution before sterilization, make the phytophthora special culture media.
CNB2006100384223A 2006-02-16 2006-02-16 Microbe fermenting culture liquid and its prepn process Expired - Fee Related CN100408671C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNB2006100384223A CN100408671C (en) 2006-02-16 2006-02-16 Microbe fermenting culture liquid and its prepn process

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNB2006100384223A CN100408671C (en) 2006-02-16 2006-02-16 Microbe fermenting culture liquid and its prepn process

Publications (2)

Publication Number Publication Date
CN1810952A true CN1810952A (en) 2006-08-02
CN100408671C CN100408671C (en) 2008-08-06

Family

ID=36844073

Family Applications (1)

Application Number Title Priority Date Filing Date
CNB2006100384223A Expired - Fee Related CN100408671C (en) 2006-02-16 2006-02-16 Microbe fermenting culture liquid and its prepn process

Country Status (1)

Country Link
CN (1) CN100408671C (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101985604A (en) * 2010-12-10 2011-03-16 福建省农业科学院植物保护研究所 Method for efficiently separating Phytophthora capsici from aging disease tissue
CN102643776A (en) * 2012-03-31 2012-08-22 云南农业大学 Method for preparing culture medium appropriate for phytophthotacactorum to produce sporangiums by taking radish as raw material
CN101380127B (en) * 2007-09-08 2012-11-21 师瑞彬 Preparation method of beverage using wild plant as main material
CN102839147A (en) * 2012-08-28 2012-12-26 云南农业大学 Fluid medium made from pseudo-ginseng and suitable for phytophthotacactorum to generate zoospore
CN102839148A (en) * 2012-08-28 2012-12-26 云南农业大学 Fluid medium made from celery and suitable for phytophthotacactorum to generate sporangium

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101380127B (en) * 2007-09-08 2012-11-21 师瑞彬 Preparation method of beverage using wild plant as main material
CN101985604A (en) * 2010-12-10 2011-03-16 福建省农业科学院植物保护研究所 Method for efficiently separating Phytophthora capsici from aging disease tissue
CN102643776A (en) * 2012-03-31 2012-08-22 云南农业大学 Method for preparing culture medium appropriate for phytophthotacactorum to produce sporangiums by taking radish as raw material
CN102643776B (en) * 2012-03-31 2013-09-04 云南农业大学 Culture medium appropriate for phytophthotacactorum to produce sporangiums by taking radish as raw material
CN102839147A (en) * 2012-08-28 2012-12-26 云南农业大学 Fluid medium made from pseudo-ginseng and suitable for phytophthotacactorum to generate zoospore
CN102839148A (en) * 2012-08-28 2012-12-26 云南农业大学 Fluid medium made from celery and suitable for phytophthotacactorum to generate sporangium
CN102839147B (en) * 2012-08-28 2014-12-17 云南农业大学 Fluid medium made from pseudo-ginseng and suitable for phytophthotacactorum to generate zoospore
CN102839148B (en) * 2012-08-28 2014-12-17 云南农业大学 Fluid medium made from celery and suitable for phytophthotacactorum to generate sporangium

Also Published As

Publication number Publication date
CN100408671C (en) 2008-08-06

Similar Documents

Publication Publication Date Title
CN100408671C (en) Microbe fermenting culture liquid and its prepn process
CN107874249A (en) A kind of manufacture method of pectase
CN103504368A (en) Kelp-flavored food ingredient and preparation method thereof
CN105062859A (en) Preparation method of honey vinegar
CN104856044A (en) Kefir ginseng enzyme and preparation method thereof
CN102669780A (en) Technique for fermentation production of fruit vinegar beverage by utilizing orange peel residue
CN111349656A (en) Enzyme and production method and application thereof
CN106689922A (en) Preparation method of fermented compound fruit and vegetable juice for health preservation in four seasons
CN102626218B (en) Method for preparing soy sauce by recycling vegetable pickling brine
CN106754472A (en) One plant of fruits and vegetables fermentation Lactobacillus plantarum grx15 and its application
CN107788517A (en) A kind of method for strengthening ferment effect using lactobacillus bulgaricus
CN103060169A (en) Novel red jujube aromatic vinegar and preparation method thereof
CN1802902A (en) Soilless culture substance for organic vegetable
CN101851296B (en) Rapid sedimentation method of sweet potato starch
CN110982711B (en) Method for open production of trichoderma solid strain
CN102559431A (en) Method for producing edible wine by saccharification and fermentation of waxy wheat
CN100384882C (en) Method for producing low viscosity algin
CN101538603A (en) Method for producing citric acid by combined fermentation of biological floras
CN107012064A (en) A kind of method and its application for improving fruit vinegar production efficiency
CN103540540A (en) Kelp degrading bacteria and method for preparing kelp juice utilizing same
CN104450660A (en) Preparation method of liquid acidic pectinase with strong stability
KR101325299B1 (en) Manufacture Method of The Arrowroot Alcoholic Liquor
CN115005428A (en) Sea-buckthorn and highland barley compound enzyme and preparation method thereof
TWI794785B (en) A preparation method of an ecological pitaya fruit juice herbal tea beverage
CN104860731A (en) Preparation method for bio-organic fertilizer capable of improving taste quality of cherry tomato

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C14 Grant of patent or utility model
GR01 Patent grant
C17 Cessation of patent right
CF01 Termination of patent right due to non-payment of annual fee

Granted publication date: 20080806

Termination date: 20130216