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Composite bacteria leaven and preparation method thereof

A technology of compound strain and starter, applied in biochemical equipment and methods, microorganism-based methods, bacteria, etc., can solve problems such as difficult industrialization, and achieve the effects of stable performance, good curative effect, and convenient use.

Inactive Publication Date: 2008-07-23
马小明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to imitate the characteristics of the original kefir, compound and optimize the cultivation of pure starter to develop a kind of composite strain starter, and then develop kefir beverage, the kefir made by this method can solve the problem of using kefir. Difficult to industrialize the direct fermentation of particles, and can maintain the stability of the strain in milk production

Method used

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  • Composite bacteria leaven and preparation method thereof
  • Composite bacteria leaven and preparation method thereof
  • Composite bacteria leaven and preparation method thereof

Examples

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Effect test

Embodiment 1

[0024] Lactobacillus germanitis subsp. bulgaricus; Lactococcus lactis; Leuconostoc enterococci; Lactobacillus acidophilus; Lactobacillus casei; Density culture, the enrichment culture conditions of each bacteria are as follows: Lactobacillus delbrueckii subsp. bulgaricus: use 12% skimmed milk + proteolytic enzyme as the optimized medium, Lactobacillus delbrueckii subsp. Medium, pH value 6.5, stirring speed 250rpm, continuous culture at 30°C without ventilation for 6 hours, adding proliferation factor 5% wort + 3% yeast powder + 10% tomato juice, the feeding amount is 20% of the medium, continue After culturing for 6 hours, the same volume of optimized medium was added, and after culturing for another 6 hours, the fermentation broth was collected. Lactococcus lactis: use 12% skimmed milk + proteolytic enzyme as the optimized medium, inoculate it into the optimized medium at an amount of 5%, control the pH value to 6.0, culture at 32°C, and stir at 250rpm for 6 hours without ven...

Embodiment 2

[0027] Lactobacillus delbrueckii subsp. bulgaricus; Lactococcus lactis; Leuconostoc enterococci; Lactobacillus acidophilus; Lactobacillus casei; Density culture, the enrichment culture conditions of each bacteria are as follows: Lactobacillus delbrueckii subsp. bulgaricus: use 12% skimmed milk + proteolytic enzyme as the optimized medium, Lactobacillus delbrueckii subsp. Medium, pH value 6.5, stirring speed 250rpm, continuous culture at 30°C without ventilation for 4 hours, adding proliferation factor 3% wort + 5% yeast powder + 10% tomato juice, the feeding amount is 15% of the medium, continue After culturing for 4 hours, the same volume of optimized medium was added, and after culturing for another 8 hours, the fermentation broth was collected. Lactococcus lactis: use 12% skimmed milk + proteolytic enzyme as the optimized medium, inoculate it into the optimized medium at an amount of 5%, control the pH value to 6.0, cultivate at 32°C, and stir at 250rpm for 4 hours without ...

Embodiment 3

[0030] Lactobacillus delbrueckii subsp. bulgaricus; Lactococcus lactis; Leuconostoc enterococci; Lactobacillus acidophilus; Lactobacillus casei; Density culture, the enrichment culture conditions of each bacteria are as follows: Lactobacillus delbrueckii subsp. bulgaricus: use 12% skimmed milk + proteolytic enzyme as the optimized medium, Lactobacillus delbrueckii subsp. Medium, pH value 6.5, stirring speed 200rpm, continuous culture at 30°C without ventilation for 6 hours, adding proliferation factor 3.5% wort juice + 3.5% yeast powder + 10% tomato juice, the feeding amount is 15% of the medium, continue After culturing for 6 hours, the same volume of optimized medium was added, and after culturing for another 6 hours, the fermentation broth was collected. Lactococcus lactis: use 12% skimmed milk + proteolytic enzyme as the optimized medium, inoculate it into the optimized medium at an amount of 3%, control the pH value to 6.0, culture at 32°C, and stir at 200rpm for 6 hours ...

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Abstract

The invention discloses a composite strain starter and the preparation method, belonging to the microorganism fermentation field, which is mainly prepared with equivalent lactobacillus delbrueckii Bulgaria subspecies, lactococcus lactis, Leuconostoc mesenteroide, lactobacillus acidophilus, lactobacillus casei, kluyveromyces and brettanomyces. The preparation method is as follow: the strains are optimized and cultivated, and then are respectively fermented, centrifuge-treated, concentrated, added with cell protective agent, and freezed in vacuum. The invention is compounded with various functional strains; the acidophilus milk made by the omposite strain starter has the advantages of original flavor, which has the function indexes close to kefir particle fermentation acidophilus milk, and can be excellent direct distribution kefir starter; the fermented acidophilus milk has strong inhibition effect to pathogenic microorganism, and has good therapeutic effect to gastrointestinal diseases, metabolic disease, hypertension and heart disease.

Description

technical field [0001] The invention belongs to the field of bioengineering microorganism fermentation, and in particular relates to a lactic acid bacteria-saccharomyces composite starter and a preparation method thereof. Background technique [0002] Kefir (Kefir) originated in the Caucasus Mountains. It is a lactic acid-alcoholic fermented drink produced by fermenting milk with Kefir particles. It has been studied extensively, but because new particles cannot be generated without using the original particles, it is difficult to ferment beverages with the same or similar functions as particle fermentation products in industrialization. Contents of the invention [0003] The purpose of the present invention is to imitate the characteristics of the original kefir, compound and optimize the cultivation of pure starter to develop a kind of composite strain starter, and then develop kefir beverage, the kefir made by this method can solve the problem of using kefir. It is diff...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N1/16A23C9/12A61K35/74A61K36/064A61P1/00A61P3/00A61P9/12A61P9/00C12R1/225C12R1/23C12R1/245C12R1/865A61K35/741A61K35/744A61K35/747
Inventor 马小明
Owner 马小明
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