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Method for producing high-activity lactic acid bacteria agent by two-step drying method

A technology of lactic acid bacteria agent and drying method, which is applied in the direction of microorganism-based methods, biochemical equipment and methods, and drying solid materials, etc., can solve the problems of long time consumption of microorganisms, cell autolysis, ice crystal expansion, etc., and reduce load and operation time , Improve production efficiency and reduce equipment loss

Inactive Publication Date: 2011-06-15
NANCHANG UNIV
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  • Abstract
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AI Technical Summary

Problems solved by technology

[0004] However, vacuum freeze-drying also has its disadvantages: ①The survival rate of freeze-dried bacterial powder after vacuum freeze-drying is low, and the high water content of microorganisms during pre-freezing is likely to cause the phenomenon of intracellular ice crystal expansion and cell autolysis, which greatly reduces the The survival rate of freeze-dried bacteria powder during the freeze-drying process; ② freeze-dried microorganisms need to be rehydrated and activated before use, and the specific activation method depends on the specificity of the microorganisms; ③ Vacuum freeze-dried microorganisms take a long time, generally 6~18h, and the cost is higher
[0005] Other drying methods, such as vacuum drying, hot air drying and spray drying, are not suitable for the dehydration of microorganisms, or the dehydration is not complete, or the survival rate of microorganisms is greatly reduced

Method used

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  • Method for producing high-activity lactic acid bacteria agent by two-step drying method

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Experimental program
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Effect test

Embodiment 1

[0021] 1. Preparation of lactic acid bacteria sludge. After the lactic acid bacteria have been cultured at high density, the fermentation liquid is centrifuged at 3500 rpm for 15 minutes with a tubular centrifuge, and the supernatant is poured to obtain the sludge. Take out the sludge and put it in a container, and add a protective agent to the sludge according to the process requirements. Mix well.

[0022] 2. Vacuum drying of lactic acid bacteria slime. The prepared lactic acid bacteria slime was placed in a vacuum drying oven for vacuum drying, the vacuum degree was kept below 500 Pa, the vacuum drying temperature was 40° C., and the vacuum drying was performed for 6 hours.

[0023] 3. Vacuum freeze-drying of lactic acid bacteria slime. The lactic acid bacteria slime after vacuum drying was pre-frozen in an ultra-low temperature refrigerator, the freezing temperature was -70°C, and the freezing time was 40 minutes. The pre-frozen bacteria slime is quickly put into the va...

Embodiment 2

[0025] 1. Preparation of lactic acid bacteria sludge. After the lactic acid bacteria have been cultured at high density, the fermentation broth is centrifuged at 4000 rpm for 12 minutes with a tubular centrifuge, and the supernatant is poured to obtain the sludge. Take out the sludge and put it in a container, and add a protective agent to the sludge according to the process requirements. Mix well.

[0026] 2. Vacuum drying of lactic acid bacteria slime. The prepared lactic acid bacteria slime was placed in a vacuum drying oven for vacuum drying, the vacuum degree was kept below 500 Pa, the vacuum drying temperature was 45° C., and the vacuum drying was performed for 4 hours.

[0027] 3. Vacuum freeze-drying of lactic acid bacteria slime. The lactic acid bacteria sludge after vacuum drying is pre-frozen in an ultra-low temperature refrigerator, the freezing temperature is -60°C, and the freezing time is 90 minutes. The pre-frozen bacteria slime is quickly put into the vacuu...

Embodiment 3

[0029] 1. Preparation of lactic acid bacteria sludge. After the lactic acid bacteria have been cultured at high density, the fermentation broth is centrifuged at 5000 rpm for 5 minutes with a tubular centrifuge, and the supernatant is poured to obtain the sludge. Take out the sludge and put it in the container, and add a protective agent to the sludge according to the process requirements. Mix well.

[0030] 2. Vacuum drying of lactic acid bacteria slime. The prepared lactic acid bacteria slime was placed in a vacuum drying oven for vacuum drying, the vacuum degree was kept below 500 Pa, the vacuum drying temperature was 25° C., and the vacuum drying was performed for 20 hours.

[0031] 3. Vacuum freeze-drying of lactic acid bacteria slime. The lactic acid bacteria slime after vacuum drying was pre-frozen in an ultra-low temperature refrigerator, the freezing temperature was -80°C, and the freezing time was 30 minutes. The pre-frozen bacteria slime is quickly put into the v...

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Abstract

The invention relates to a method for producing a high-activity lactic acid bacteria agent by a two-step drying method, belonging to the technical field of microorganisms of preservation or activity maintenance. The method comprises steps of lactobacillus mire preparation and vacuum freeze drying. The method is characterized in that: before the step of vacuum freeze drying, the prepared lactobacillus mire is put in a vacuum drying box to carry out vacuum drying for 4-20 hours under a vacuum degree below 500Pa and a vacuum drying temperature of 25-45 DEG C. The survival rate of thalli in the method is higher than that of thalli of a method which directly carries out freeze drying, and the load and the operation time of the vacuum freeze drying can be reduced. The invention has small equipment loss and low energy consumption and can effectively save cost and improve the production efficiency.

Description

technical field [0001] The invention belongs to the technical field of microorganism preparation, in particular to the preparation (production) of lactic acid bacteria agents. technical background [0002] Vacuum freeze-drying technology originated in the early 19th century, but its substantial development was in the middle of the 20th century. It was first used in biomedical industries such as drying and preserving human plasma, vaccines, antibiotics and other biologically active materials and drugs, and has been rapidly developed. development of. Freeze-drying equipment is used in the food industry a little later. At present, it is mainly used to dry some special-purpose foods or certain flavor foods, such as instant convenience foods, aerospace foods, high-value health foods, condiments, etc. [0003] The advantage of vacuum freeze-drying technology is that it can retain the nutrients, color, aroma and taste of fresh food to the greatest extent; the volume and shape of f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12N1/04F26B5/06C12R1/225
Inventor 熊涛曾哲灵王韵黄锦卿
Owner NANCHANG UNIV
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