Method for preparing functional microbial preparation from lactic acid bacillus and yeast
A functional microorganism, lactobacillus technology, applied in microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve the problems of arable land that can only be abandoned or planted with other crops, endogenous infection, poor clinical effect, etc. To achieve the effect of improving non-specific immunity, improving digestion and absorption capacity, and improving digestion and absorption function
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Embodiment 1
[0038] The first step: the source and cultivation of fermentation strains
[0039] a. Source of strains: Plant Lactobacillus and yeast of the present invention are all sourced from the Microorganism Culture Collection Center of the Ministry of Agriculture, wherein Lactobacillus plantarum (Lactobacillus plantarum), strain number: ACCC10533, beer yeast (Saccharomyces cerevisiae), strain number : ACCC20065;
[0040] b. Inoculate the isolated Lactobacillus plantarum and Saccharomyces cerevisiae into the broth medium respectively, and after culturing at 37°C for 22 hours, inoculate Saccharomyces cerevisiae on the yeast extract malt juice agar medium, and inoculate the Lactobacillus plantarum In the lactic acid bacteria culture medium, carry out streak culture, and select Lactobacillus plantarum and Saccharomyces cerevisiae with fast growth and obvious bacterial characteristics and store them in the laboratory;
[0041] c. Production and seed production: Finally, transfer the fast-...
Embodiment 2
[0064] The first step: the source and cultivation of fermentation strains: the same as in Example 1;
[0065] Step Two: Liquid Culture of Beneficial Bacteria
[0066] a. Weigh each strain according to the following weight ratio: 60% of Lactobacillus plantarum, 40% of Saccharomyces cerevisiae
[0067] b. Mix the weighed Lactobacillus plantarum and Saccharomyces cerevisiae together for compound culture: the mixed lawn weighed in step a is inoculated in a medium sterilized at 121° C. for 45 minutes at a ratio of 1:30. Stir in the fermenter for 30min at a speed of 200r / min. After stirring evenly, put it into a sterilized plastic bucket and let it stand for 7 days. During the standstill, measure the pH value every day and release the produced gas;
[0068] c. Sampling 3 times during the fermentation process, detecting the growth of the bacteria and measuring the pH value under a microscope, and stopping the fermentation when the total number of viable bacteria reaches 2 billion / ml...
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