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High density culture method of lactobacillus casei Zhang, method for preparing freeze-dried powder by using the same and obtained freeze-dried powder and uses thereof

A technology for high-density culture of Lactobacillus casei, which is applied in the field of microbial culture and application, and can solve the problem of low bacterial density

Inactive Publication Date: 2009-04-29
INNER MONGOLIA AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Huang Liangchang et al. (China Dairy Industry, 2002, 30(1): 12-15), Jin Zhiqiang et al. (Modern Food Science and Technology, 2006, 22(2): 4-8) are still mainly based on the optimization of culture medium components. Batch culture method, this method is simple, easy to achieve scale-up, but the obtained bacteria density is not high, usually 10 9 CFU / mL

Method used

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  • High density culture method of lactobacillus casei Zhang, method for preparing freeze-dried powder by using the same and obtained freeze-dried powder and uses thereof
  • High density culture method of lactobacillus casei Zhang, method for preparing freeze-dried powder by using the same and obtained freeze-dried powder and uses thereof
  • High density culture method of lactobacillus casei Zhang, method for preparing freeze-dried powder by using the same and obtained freeze-dried powder and uses thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0116] Embodiment 1: the high-density fermentation of Lactobacillus casei Zhang

[0117] This embodiment proceeds according to the following steps:

[0118] a. Activation of strains:

[0119] Inoculate 5 ml of MRS liquid medium with Lactobacillus casei Zhang frozen at -40°C. Use the culture equipment sold by Shanghai Yiheng Scientific Instrument Co., Ltd. under the trade name of biochemical incubator to culture at a temperature of 37 ° C for 18 hours, and subculture twice in this way to obtain activated strains.

[0120]The composition of the MRS liquid medium is as follows: 10g of peptone sold by Beijing Aoboxing Biotechnology Co., Ltd. under the trade name peptone, 10g of beef extract sold by Beijing Aoboxing Biotechnology Co., Ltd. under the trade name beef extract powder, 5g Yeast extract powder sold by Beijing Aoboxing Biotechnology Co., Ltd. under the trade name yeast extract powder, 20g glucose, 2g dipotassium hydrogen phosphate, 5g sodium acetate, 2g trisodium citrat...

Embodiment 2

[0130] Embodiment 2: the high-density fermentation of Lactobacillus casei Zhang

[0131] This embodiment proceeds according to the following steps:

[0132] a. Activation of strains:

[0133] Inoculate 5 ml of MRS liquid medium with Lactobacillus casei Zhang frozen at -40°C. Use the culture equipment sold by Shanghai Yiheng Scientific Instrument Co., Ltd. under the trade name of biochemical incubator to culture at a temperature of 37 ° C for 18 hours, and subculture twice in this way to obtain activated strains.

[0134] The composition of the MRS liquid medium is as follows: 10g of peptone sold by Beijing Aoboxing Biotechnology Co., Ltd. under the trade name peptone, 10g of beef extract sold by Beijing Aoboxing Biotechnology Co., Ltd. under the trade name beef extract powder, 5g Yeast extract powder sold by Beijing Aoboxing Biotechnology Co., Ltd. under the trade name yeast extract powder, 20g glucose, 2g dipotassium hydrogen phosphate, 5g sodium acetate, 2g trisodium citra...

Embodiment 3

[0144] Embodiment 3: Ordinary fermentation of Lactobacillus casei Zhang

[0145] This embodiment proceeds according to the following steps:

[0146] a. Activation of strains:

[0147] Inoculate 5 ml of MRS liquid medium with Lactobacillus casei Zhang frozen at -40°C. Use the culture equipment sold by Shanghai Yiheng Scientific Instrument Co., Ltd. under the trade name of biochemical incubator to culture at a temperature of 37 ° C for 18 hours, and subculture twice in this way to obtain activated strains.

[0148] The composition of the MRS liquid medium is as follows: 10g of peptone sold by Beijing Aoboxing Biotechnology Co., Ltd. under the trade name peptone, 10g of beef extract sold by Beijing Aoboxing Biotechnology Co., Ltd. under the trade name beef extract powder, 5g Yeast extract powder sold by Beijing Aoboxing Biotechnology Co., Ltd. under the trade name yeast extract powder, 20g glucose, 2g dipotassium hydrogen phosphate, 5g sodium acetate, 2g trisodium citrate, 1g T...

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PUM

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Abstract

The invention relates to a technology for high-density fermentation of Lactobacillus casei (Lactobacillus casei Zhang) with prebiotic efficacy, which comprises optimal controls on a proliferation culture medium and the condition of a fermentation process, and a technology for preparing high-vitality freeze-dried powder of the strain. With the technology, the freeze-dried powder of the Lactobacillus casei with more than 10<11> cfu per milliliter of viable bacteria can be obtained, and the freeze-dried powder can be directly applied to the preparation and the application of a probiotic hametsz and a probiotic preparation of the strain.

Description

【Technical field】 [0001] The invention relates to the technical field of microorganism cultivation and application. More specifically, the present invention relates to a high-density culture method for Lactobacillus casei Zhang, a method for preparing freeze-dried bacterial powder using the fermentation broth of Lactobacillus casei Zhang, and a method for preparing freeze-dried bacterial powder obtained by using the method for preparing freeze-dried bacterial powder. Freeze-dried powders and their uses. 【Background technique】 [0002] As we all know, as a probiotic, Lactobacillus has excellent probiotic properties, such as: acid resistance, bile acid tolerance, colonization and growth in the digestive tract and relief of lactose intolerance, resistance to mutations, lowering serum cholesterol, Anti-tumor, inhibiting intestinal pathogenic bacteria and Helicobacter pylori, improving intestinal flora and improving immune function have been widely used in food fermentation, ani...

Claims

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Application Information

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IPC IPC(8): C12N1/20A61K35/74A61K9/19A61P1/00A61P3/06A61P35/00A61P37/04A61P43/00C12R1/245A61K35/747
Inventor 张和平李妍高鹏飞赵文静
Owner INNER MONGOLIA AGRICULTURAL UNIVERSITY
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