High-density cultivation of functional probiotic lactobacillus and preparation method of deep-frozen product thereof

A high-density culture and probiotic technology, applied in the field of Lactobacillus culture and the preparation of deep-frozen products, can solve the problems of high cost of manufacture and use of freeze-dried preparations, low content of viable bacteria, poor fermentation effect, etc., and achieve production cost Low, reduced dosage, reduced load effect

Inactive Publication Date: 2011-01-19
HARBIN INST OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide functional probiotic milk in order to solve the problems of low live bacteria content, large dosage, poor fermentation effect, and hig

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0010] Specific embodiment one: the high-density cultivation of the functional probiotic lactobacillus in this embodiment is carried out according to the following steps: one, inoculate the functional probiotic lactobacillus through oxygen-resistant domestication into the enrichment culture medium of the fermenter, at a temperature of Cultivate at 35-37°C and pH 6.5-6.8 for 15-17 hours to obtain a fermentation broth; 2. When the fermentation broth is at 0-20°C, add 10% sodium citrate with a mass concentration equal to that of the fermentation broth solution or sodium phosphate solution with a mass concentration of 10% to elute the protein from the fermentation broth, and then add chitosan with a mass concentration of 0.2 to 2% to flocculate the bacteria; 3. The flocculated fermentation broth uses a pore size of 100 ~200nm, area 0.5m 2 The ceramic membrane is used for membrane concentration treatment at a transmembrane pressure of 110KPa until the concentration factor of the fl...

specific Embodiment approach 2

[0014] Specific embodiment two: the difference between this embodiment and specific embodiment one is that a neutralizing agent is used in step one to adjust the pH value of the enrichment medium, and the neutralizing agent is 10% to 15% sodium hydroxide, mass concentration 10-15% ammonia water or 20% Na 2 CO 3 In the process of cultivating 15 to 17 hours in step 1, lactose needs to be added, and the amount of lactose to be added is 3 to 5 times the molar amount of alkaline substances in the neutralizer consumed, and the D301 resin produced during the adsorption culture process is used. sodium salt. Other steps and parameters are the same as those in Embodiment 1.

specific Embodiment approach 3

[0015] Specific embodiment 3: The difference between this embodiment and specific embodiment 1 or 2 is that in step 1, the fermentation broth is obtained by culturing for 17 hours at a temperature of 35° C. and a pH value of 6.5. Other steps and parameters are the same as those in Embodiment 1 or Embodiment 2.

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Abstract

The invention discloses high-density cultivation of functional probiotic lactobacillus and a preparation method of a deep-frozen product thereof, and relates to the cultivation of the lactobacillus and the preparation method of the deep-frozen product thereof. The invention solves the problems that the traditional lactobacillus has small viable bacteria content in the product, large dosage and bad fermentation effect in the production process and the freeze-dried preparation thereof has higher manufacturing cost and higher using cost. The cultivation comprises the steps of: (1) inoculating the aerotolerant naturalized functional probiotic lactobacillus into an enrichment medium to obtain the fermentation liquor; (2) eluting and flocculating; and (3) carrying out membrane concentration to finish the cultivation. The preparation method comprises the steps of: (1) mixing and pre-cooling a membrane concentration product and a cryoprotectant to obtain the mixture; and (2) pre-freezing the mixture, then crushing, packing and storing to obtain the finished product. The viable count of the lactobacillus in the invention is 5.4*1010 CFU/g, therefore, the dosage is decreased, the fermentation effect is good; and the deep-frozen product has low production cost, simple process and high activity and achieves the purpose of directly using.

Description

technical field [0001] The invention relates to a method for preparing lactobacillus culture and deep-frozen products thereof. Background technique [0002] Lactobacillus belongs to lactic acid bacteria, Gram-positive, non-bacillus. The main end product of decomposing sugar is lactic acid, non-fermentable lactate, rarely pathogenic, widely distributed in fermented products of animals and plants containing carbohydrates, and also found in the oral cavity, vagina and intestinal tract of warm-blooded animals; the ability to decompose sugar Strong, very low ability to break down proteins. [0003] At present, the production of Lactobacillus mostly adopts the method of centrifugation and concentration, which has the disadvantages of small processing capacity, complicated procedures for retrieving materials from the centrifuge, high bacterial mortality and low harvest rate, resulting in a small content of viable bacteria in the product and a low dosage. Large, poor fermentation ...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N1/04C12R1/225C12R1/23
Inventor 张兰威冯镇张艳禾杜明韩雪易华西王伟军妥彦峰
Owner HARBIN INST OF TECH
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