Technological method for preparing fishy-smell-free collagen polypeptide through codfish skin mixture fermentation by microorganisms
The invention discloses a technological method for preparing fishy-smell-free collagen polypeptide through codfish skin mixture fermentation by microorganisms. The technological method is characterized in that mixture bacterium fermentation is performed on codfish skin by utilizing four probiotic ba...
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| creator | YOU CUIRONG JIN HAIZHU FU XUEJUN ZHANG JINGLOU LIANG LIKUN WANG DANDAN |
| description | The invention discloses a technological method for preparing fishy-smell-free collagen polypeptide through codfish skin mixture fermentation by microorganisms. The technological method is characterized in that mixture bacterium fermentation is performed on codfish skin by utilizing four probiotic bacteria extracted from yeast, natto, bacterial manure and sea-fish intestinal tracts, codfish skin protein is hydrolyzed by utilizing the action that the probiotic bacteria generate protease and lipase, fishy smell is reduced and even removed by utilizing the action of saccharomycetes, and therefore the codfish skin polypeptide is obtained by preparation. The hydrolysis degree on the codfish skin can reach 50.65%, and the fishy smell is slighter. |
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The technological method is characterized in that mixture bacterium fermentation is performed on codfish skin by utilizing four probiotic bacteria extracted from yeast, natto, bacterial manure and sea-fish intestinal tracts, codfish skin protein is hydrolyzed by utilizing the action that the probiotic bacteria generate protease and lipase, fishy smell is reduced and even removed by utilizing the action of saccharomycetes, and therefore the codfish skin polypeptide is obtained by preparation. 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The technological method is characterized in that mixture bacterium fermentation is performed on codfish skin by utilizing four probiotic bacteria extracted from yeast, natto, bacterial manure and sea-fish intestinal tracts, codfish skin protein is hydrolyzed by utilizing the action that the probiotic bacteria generate protease and lipase, fishy smell is reduced and even removed by utilizing the action of saccharomycetes, and therefore the codfish skin polypeptide is obtained by preparation. 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The technological method is characterized in that mixture bacterium fermentation is performed on codfish skin by utilizing four probiotic bacteria extracted from yeast, natto, bacterial manure and sea-fish intestinal tracts, codfish skin protein is hydrolyzed by utilizing the action that the probiotic bacteria generate protease and lipase, fishy smell is reduced and even removed by utilizing the action of saccharomycetes, and therefore the codfish skin polypeptide is obtained by preparation. The hydrolysis degree on the codfish skin can reach 50.65%, and the fishy smell is slighter.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING SPIRITS VINEGAR WINE |
| title | Technological method for preparing fishy-smell-free collagen polypeptide through codfish skin mixture fermentation by microorganisms |
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