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Probiotic preparation containing Lactobacillus casei and Bacillus licheniformis and preparation method thereof

A technology of Bacillus licheniformis and Lactobacillus casei, which is applied in the field of probiotic fermentation, can solve the problems of large environmental pollution, cumbersome operation of machinery and equipment, and difficult post-processing, and achieve low capital investment, maintenance of intestinal microecological balance, and low production costs. low effect

Active Publication Date: 2014-07-30
内蒙古科拓微生态科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The use of liquid fermentation will produce a large amount of waste water, which will cause great environmental pollution, difficult post-treatment, and cumbersome operation of machinery and equipment

Method used

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  • Probiotic preparation containing Lactobacillus casei and Bacillus licheniformis and preparation method thereof
  • Probiotic preparation containing Lactobacillus casei and Bacillus licheniformis and preparation method thereof
  • Probiotic preparation containing Lactobacillus casei and Bacillus licheniformis and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1: Mixed solid-state fermentation of probiotic preparations

[0021] (1) Preparation of seed liquid of bacteria

[0022] Bacillus licheniformis BL-09 is inoculated into the liquid seed culture medium from the frozen glycerin tube, and placed on a shaker at a speed of 150-180r / min, a temperature of 30-37°C, and culture for 20-24 hours. Lactobacillus casei HM-09 was inoculated into the liquid seed culture medium and placed in a constant temperature incubator for static culture, the culture temperature was 30-37°C, and the culture time was 20-24h. The liquid seed medium is (g / L): peptone 10-20, glucose 10-20, the rest is water, pH 7.0-7.2.

[0023] (2) Solid state fermentation

[0024] First inoculate Lactobacillus casei HM-09 with 1%-5% inoculation amount (v / w) in the solid fermentation medium, control the temperature at 32-35°C, and the relative humidity at 40%-60%; after 18-25h fermentation, 2 -8% inoculum (v / w) was connected to Bacillus licheniformis BL-09 for mixed ...

Embodiment 2

[0030] Example 2: The influence of inoculation amount of Lactobacillus casei HM-09 on the number of viable bacteria

[0031] Lactobacillus casei HM-09 was inoculated into the liquid seed culture medium and placed in a constant temperature incubator for static culture at a culture temperature of 37°C and a culture time of 20 hours. The mass percentage composition of the liquid seed culture medium is (g / L): peptone 10, glucose 20, the rest is water, pH 7.0-7.2.

[0032] The solid-state fermentation medium is composed of soybean meal, bran and corn meal, and the composition and mass ratio of the soybean meal, bran and corn meal are: soybean meal, bran, and corn meal=10:10:0.5. The moisture content is controlled at 40% and sterilized at 115°C for 20 minutes.

[0033] 1% (v / w), 3% (v / w), 5% (v / w) of Lactobacillus casei HM-09 were inoculated into the solid medium, and the fermentation product was determined to be in the fermentation product after 48 hours of single-bacterial fermentation....

Embodiment 3

[0034] Example 3: Effect of Bacillus licheniformis BL-09 inoculation amount on the number of viable bacteria

[0035] Bacillus licheniformis BL-09 was inoculated into the liquid seed culture medium from the frozen glycerin tube and placed on a shaker at a rotation speed of 180r / min, a temperature of 37°C, and culture for 20h. Lactobacillus casei HM-09 was inoculated into the liquid seed culture medium and placed in a constant temperature incubator for static culture at a culture temperature of 37°C and a culture time of 20 hours. The mass percentage composition of the liquid seed culture medium is (g / L): peptone 10, glucose 20, the rest is water, pH 7.0-7.2.

[0036] The solid-state fermentation medium is composed of soybean meal, bran and corn meal, and the composition and mass ratio of the soybean meal, bran and corn meal are: soybean meal, bran, and corn meal=10:10:0.5. Control the moisture content at 60%, sterilize at 115°C for 20 minutes.

[0037] Inoculate 1% (v / w) of Lactoba...

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Abstract

The invention belongs to the technical field of fermentation of probiotics, and relates to a solid state fermentation using bean pulp, bran and corn flour as matrixes and probiotics Lactobacillus casei HM-09 and Bacillus licheniformis BL-09 as strains, particularly a probiotic solid fermentation technique which can be widely used in the field of microecology. The method can be used for producing a fermented feed product with special sourness, and the fermented product has the advantages of high viable count and high degradation ratio of bean pulp proteins. The preparation method is low in production cost, can enhance the economic benefit and is simple to operate.

Description

Technical field [0001] The invention belongs to the technical field of probiotic fermentation, and specifically relates to a kind of soybean meal, bran and corn flour as the substrate, and the probiotic Lactobacillus casei HM-09 (Lactobacillus casei HM-09) and Bacillus licheniformis BL-09 (Bacillus licheniformis) BL-09) is a solid-state fermentation technology for strains, which can be widely used in animal microecology and other aspects. Background technique [0002] At present, probiotic products mostly use probiotics to directly ferment with liquid milk and soy milk to obtain functional yogurt or soy milk, and the rest are fermented in liquid state to directly collect probiotic cells and make probiotic powders, tablets or capsules. The use of liquid fermentation will produce a lot of waste water, which will cause great environmental pollution, difficult post-treatment, and cumbersome operation of machinery and equipment. Therefore, this application adopts Lactobacillus casei ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23K1/16C12R1/10C12R1/245A23K10/12A23K10/30A23K10/37
CPCY02P60/87
Inventor 姚国强高鹏飞
Owner 内蒙古科拓微生态科技发展有限公司
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