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Oxygen-resistant acid-resistant Bifidobacterium longum

A Bifidobacterium longum, acid-resistant technology, applied in the field of food science, can solve problems such as difficulty, difficulty in cultivation, and easy death, and achieve the effect of enhancing tolerance and improving physiological and biochemical properties

Inactive Publication Date: 2012-07-25
TIANJIN UNIV OF SCI & TECH
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Problems solved by technology

There are many factors that affect the final survival rate of bifidobacteria, including the strain itself, oxygen partial pressure, pH value, bile salt content, etc. Bifidobacteria are obligate anaerobic bacteria and are not acid-resistant. Under these conditions, the growth is slow and easy to die, which makes the cultivation difficult and the production cost is high, which brings great difficulties to the manufacturers of bifidobacteria products.

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  • Oxygen-resistant acid-resistant Bifidobacterium longum
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Embodiment Construction

[0013] Below in conjunction with the examples, the present invention is further described, the following examples are illustrative, not limiting, and the protection scope of the present invention cannot be limited by the following examples.

[0014] 1. Acclimatization of Bifidobacterium longum

[0015] Bifidobacterium basal medium PTYG ingredients: soybean peptone 5g, tryptone 5g, yeast extract 10g, glucose 10g, L-cysteine ​​hydrochloride 0.5g, trace salt solution 40mL, water 1000mL, adjust the pH value to 7.0. The composition of trace salt solution is (1000mL water): CaCl 2 : 0.2g, MgSO 4 ·7H 2 O: 0.48g, KH 2 PO 4 : 1.0g, NaHCO 3 : 10.0g, K 2 HPO 4 : 1.0g, NaCl: 2.0g.

[0016] The initial strain was Bifidobacterium longum existing in the laboratory.

[0017] Inoculum size: 5%, culture temperature: 37°C

[0018] (1) Oxygen-resistant acclimatization of Bifidobacterium longum: Acclimate by gradually increasing the oxygen partial pressure in the medium, subculture 5-8 t...

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Abstract

The invention relates to oxygen-resistant acid-resistant Bifidobacterium longum, and is characterized in that: the name is CC-1, the category name is Bifidobacterium longum, the preservation number is CGMCC (China General Microbiological Culture Collection Center) No. 4730, the preservation date is April 2, 2011, the preservation address is No.3, No.1 Court, Beichen West Road, Chaoyang District, Beijing, and the preservation institution is China General Microbiological Culture Collection Center. According to the invention, the physiological and biochemical properties of the bifidobacterium are effectively improved and the oxygen and acid tolerance of the bifidobacterium is increased; and oxygen-resistant acid-resistant Bifidobacterium longum is cultured in a PTYG (peptone-tryptone-yeast extract-glucose) liquid culture medium with a pH value of 4.0 in the presence of oxygen at the temperature of 37 DEG C, pour method viable count results show that the viable count of the cultured oxygen-resistant acid-resistant Bifidobacterium longum CC-1 can reach 4.7*10<7> CFU / ml, and the concentration has an important role in the research and application of bifidobacteria products.

Description

technical field [0001] The invention relates to the technical field of food science, in particular to an oxygen-resistant and acid-resistant Bifidobacterium longum. Background technique [0002] In 2002, the FAO / WHO defined probiotics as "live microorganisms that have health effects on the host after ingestion in sufficient quantities". Bacteria as probiotics should meet the following conditions: (1) beneficial to the host; (2) non-toxic and non-pathogenic; (3) able to survive in the digestive tract; (4) able to adapt to gastric acid and bile salts; (5) ) can colonize the surface of the digestive tract; (6) can produce useful enzymes and metabolites; (7) can maintain activity during processing and storage; (8) have good sensory properties. On May 29, 2005, China's State Food and Drug Administration promulgated the "Regulations on the Declaration and Review of Probiotic Health Foods", and announced a batch of probiotic strains that can be used in health foods, including: Bif...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12R1/01
Inventor 李玉曹月婷李江王稳航王春霞路福平
Owner TIANJIN UNIV OF SCI & TECH
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