Method for removing acrylamide through lactic acid bacterial adsorption

The invention relates to a method for removing acrylamide through lactic acid bacterial adsorption and/or inhibition, relates to a fried potato chip production method capable of lowering content of acrylamide and provides a culture medium special for lactic acid bacteria and capable of improving cap...

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Bibliographische Detailangaben
Hauptverfasser:	ZHANG DAN, BIAN YAJUAN, LIU WEI, CHEN HUIYAN, SHAO MEILI, LI LIANG
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The invention relates to a method for removing acrylamide through lactic acid bacterial adsorption and/or inhibition, relates to a fried potato chip production method capable of lowering content of acrylamide and provides a culture medium special for lactic acid bacteria and capable of improving capability, of the lactic acid bacteria, in adsorbing acrylamide. A study foundation is provided for personnel in the field to further study acrylamide adsorption characteristics of the lactic acid bacteria, and a person can take food like yogurt or beverages rich in lactic acid bacteria to remove acrylamide in the body. In the method, lactobacillus plantarum, lactobacillus casei and streptococcus thermophilus are creatively combined according to a specific ratio, and unpredictable technical effect is realized; an accidental finding show that better effect can be realized when a ratio of uracil and xanthine is 3:2, a ratio of serine and cysteine is 1:2 and a ratio of calcium pantothenate and calcium carbonate is 1:1.