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Method for high density culture of lactobacillus fermentum La-Y1, and application thereof

A Lactobacillus fermentum, high-density culture technology, applied in microorganism-based methods, biochemical equipment and methods, bacteria, etc., can solve the problems of high price and low α-galactosidase enzyme activity, and achieve cost reduction. Effect

Inactive Publication Date: 2012-12-05
绍兴市古煌酿酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, commercially produced α-galactosidase has low enzymatic activity and is expensive

Method used

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  • Method for high density culture of lactobacillus fermentum La-Y1, and application thereof

Examples

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Effect test

Embodiment 1

[0017] Embodiment 1, culture medium and preparation method

[0018]

[0019] Glucose 20g, beef extract 5g, tryptic casein 5g, corn steep liquor powder 20g, diamine citrate 2g, sodium acetate 5g, Tween 80 1g, manganese sulfate 0.25g, magnesium sulfate 0.58g, potassium dihydrogen phosphate 2g Mix, dissolve thoroughly with distilled water, set the volume to 1 L, adjust the initial pH to 6.0, and sterilize at 121°C for 15 minutes to obtain the culture medium of the present invention.

Embodiment 2

[0020] Embodiment 2, the application of culture medium and the method for high-density culture lactobacillus fermentum La-Y1

[0021] Mix the medium described in Example 1 with 50 mL of Lactobacillus fermentum La-Y1, and culture at 37°C for 16-18 hours.

[0022] The cell concentration of Lactobacillus fermentum La-Y1 reached 3.05×10 10 cfu / mL, relative to the basic MRS medium, the number of bacteria increased by more than 10 times.

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PUM

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Abstract

The invention discloses a method for high density culture of a strain of lactobacillus fermentum La-Y1. The method comprises that: (1) fermentation conditions are a culture temperature of 37 DEG C, an initial pH value of 6.0, and an inoculation amount of the lactobacillus fermentum La-Y1 of 5%; and (2) fermentation medium components comprise, by weight, 2 parts of glucose, 0.5 part of beef extract, 0.5 part of casein peptone, 2 parts of corn steep powder, 0.2 part of ammonium citrate dibasic, 0.5 part of sodium acetate, 0.1 part of tween 80, 0.025 part of manganese sulfate, 0.058 part of magnesium sulfate, and 0.2 part of potassium dihydrogen phosphate. The present invention further discloses an application method of the lactobacillus fermentum La-Y1. With the present invention, the number of the lactobacillus fermentum La-Y1 in the culture medium of the present invention is relatively increased by more than 10 times compared with the number of the lactobacillus fermentum La-Y1 in a basic MRS culture medium, wherein the bacterial concentration is 3.05*10<10> cfu / mL. According to the present invention, beef extract content and casein peptone content in the culture medium of the present invention are only 0.5% so as to substantially reduce cost compared to the basic MRS culture medium, and realistic significances are provided for development of direct vat set starters.

Description

technical field [0001] The invention relates to the field of bioengineering, in particular to a fermentation condition, a fermentation medium, and a method for cultivating Lactobacillus fermentum La-Y1 with high density using the medium. Background technique [0002] Soybean will be the vitamin of the 21st century, and it is an ideal substitute for food under the situation of population increase and food shortage. All countries in the world pay great attention to soybean products and their functional ingredients; the fly in the ointment is that the oligosaccharides contained in beans are not easy to It is digested and absorbed, but fermented by intestinal bacteria, causing symptoms such as belching, borborygmus, abdominal distension, and abdominal pain. People try to use various methods (soybean germination, fruit soaking, water extraction) to remove raffinose and stachyose in soybeans, but these methods are complicated in process and high in cost. One of the currently effe...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12R1/225
Inventor 周永山
Owner 绍兴市古煌酿酒有限公司
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