Method for enriching effective components such as tetramethylpyrazine and fibrinolytic enzyme by fermenting coix seed

• Main Authors: WEN ANYAN, QIN LIKANG
• Format: Patent
• Language: Chinese; English
• Published: 16.03.2018
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROCESSES USING MICROORGANISMS; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The invention relates to the technical field of health food, particularly to a method for enriching effective components such as tetramethylpyrazine and fibrinolytic enzyme by fermenting coix seed. According to the present invention, coix seed is fermented with Bacillus subtilis, such that fibrinolytic enzyme with high fibrinolysis activity can be obtained, and tetramethylpyrazine as a calcium ionantagonist and acetoin with wide uses can be obtained; and the tetramethylpyrazine content in the fermented coix seed is more than 150 times the tetramethylpyrazine content in the soybean fermented with the same strain, the acetoin content in the fermented coix seed is more than 4 times the acetoin content in the soybean fermented with the same strain, and the fibrinolytic enzyme content in the fermented coix seed is equal to the fibrinolytic enzyme content in the soybean fermented with the same strain. 本发明涉及保健食品技术领域，尤其是种发酵薏米富集川芎嗪和溶纤酶功效成分的方法，采用枯草芽孢杆菌发酵薏米，不仅能够获得具有高纤溶活性的纤溶酶，而且还能够获得可以作为钙离子拮抗药的川芎嗪以及用途广泛的乙偶姻。与同菌株发酵黄豆中的川芎嗪