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High-intensity culture method for lactobacilli

A high-density culture, lactic acid bacteria technology, applied in microorganism-based methods, biochemical equipment and methods, bacteria, etc., can solve problems such as high production costs and unguaranteed strain quality.

Inactive Publication Date: 2011-02-09
上海明博生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Due to the high nutritional requirements for the growth of lactic acid bacteria, some special nutritional components are needed; at the same time, lactic acid bacteria secrete organic acid metabolites during the growth process, which makes the pH value in the culture solution continuously decrease. When the pH value drops below 4.10, The growth and reproduction of bacteria will be inhibited, so the traditional production process of bacteria can not guarantee the quality of bacteria, and the production cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Pick activated Lactobacillus acidophilus in MRS liquid medium, culture at 37°C for 12 hours, and inoculate it into a fermenter containing lactic acid bacteria medium with an inoculum size of 6%. The initial pH value of the medium is 7.0. When the pH value is low Add 30% Na at 6.6 2 CO 3 Solution, keep the pH value of the culture medium at 6.7±0.1, and incubate at 37°C for 30h.

Embodiment 2

[0010] Pick activated Lactobacillus acidophilus in MRS liquid medium, culture at 37°C for 12 hours, and inoculate 6% inoculum into a fermenter containing lactic acid bacteria medium. The initial pH value of the culture solution is 7.0. When the pH value is low At 6.6 o'clock, 20% NaOH solution was added to keep the pH value of the culture solution stable at 6.7±0.1, and cultured at 37°C for 30h.

Embodiment 3

[0012] Pick activated Lactobacillus fermentum in MRS liquid medium, culture at 37°C for 12 hours, and inoculate it into a fermenter containing lactic acid bacteria medium with a 10% inoculum size. The initial pH value of the culture solution is 7.2. When the pH value is lower than At 6.0, add 20% KOH solution to keep the pH value of the culture medium at 6.2±0.2. Culture at 42°C for 24h.

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Abstract

The invention relates to a high-intensity culture method for lactobacilli. The method comprises the following steps of: adjusting the initial pH value to be between 7.0 and 7.2, wherein lactobacillus acidophilus, lactobacillus fermentium and enterococcus faecalis are taken as strains, a special lactobacillus culture medium is used and a basic formula comprises the following component in percentage by weight: 1 percent of soy peptone, 1 percent of yeast leaching powder, 1 percent of glucose, 4 percent of inorganic salt solution and 0.05 percent of cysteine hydrochloride; and feeding Na2CO3, KOH, NaOH or ammonia water in a culturing process so as to stabilize the pH value of culture fluid between 6.0 and 6.8. Suppression of a self-metabolite on the growth of the lactobacilli is released, high-activity and high-concentration lactobacillus culture fluid is obtained and the viable count of the lactobacilli is up to 3.0 to 5.0*10<12> cfu / g by centrifuging and drying.

Description

technical field [0001] The invention relates to a high-density culture method for lactic acid bacteria, belonging to the field of microbial fermentation engineering. Background technique [0002] Lactic acid bacteria, as a class of recognized and safe microorganisms, have long been used in the processing of various fermented products and have been eaten by humans for thousands of years. The regulating effect of lactic acid bacteria on human health, such as regulating the composition of gastrointestinal flora, preventing and treating various diarrhea, immune regulation, antihypertension, antioxidation, and lowering serum cholesterol, has been widely studied and discussed. [0003] my country's "Regulations on the Declaration and Review of Probiotic Health Foods" stipulates that the number of viable bacteria in probiotic health foods with live bacteria must not be less than 106cfu / mL(g) within the shelf life. It can be seen that the activity of lactic acid bacteria is closely...

Claims

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Application Information

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IPC IPC(8): C12R1/225C12R1/23C12N1/20C12R1/01
Inventor 马明
Owner 上海明博生物科技有限公司
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