Preparation method of red alga-lactobacillus fermentation liquor for inhibiting lipase activity

• Main Authors: DU XIPING, ZHENG MINGJING, DENG SHANGGUI, JIANG ZEDONG, NI HUI, YANG YUANFAN, LI QINGBIAO, DONG YUTING, CHEN YANHONG, HUANG JUNYANG
• Format: Patent
• Language: Chinese; English
• Published: 14.09.2021
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a preparation method of red alga-lactobacillus fermentation liquor for inhibiting lipase activity. The preparation method comprises the following steps of: respectively mixing red alga and laver with purified water according to a ratio of (1: 100) to (3: 100) to obtain a red alga solution and a laver solution; adding 2-5% of glucose into the red alga solution and the laver solution, sterilizing at 60-65 DEG C for 30 minutes, and cooling to 37 DEG C or below; respectively adding 2-5% of lactobacillus delbrueckii or lactobacillus plantarum into the red alga solution and the laver solution, and fermenting for 24-72 hours to obtain four fermentation liquors; and centrifuging and filtering the four fermentation liquors, removing alga residues and lactobacillus thalli to obtain four fermentation supernatants, and analyzing the inhibition rates of the four fermentation supernatants on the lipase activity. According to the method, a marine red alga-lactobacillus combination with an optimal lip