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Paenibacillus fermentation broth and preparation method and application thereof

A technology of Paenibacillus and Bacillus, applied to the growth of Lactobacillus plantarum ST-III in milk matrix, Paenibacillus CGMCCNo. Increase the cost of the enterprise, expensive and other issues, to achieve the effect of improving application potential, low cost, and low equipment requirements

Active Publication Date: 2016-11-23
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, after research, it was found that when Lactobacillus plantarum ST-III was added to milk for cultivation, the biomass was very low and there was almost no growth. The reason may be that the milk cannot be used to synthesize certain essential nutrients independently
At present, the main growth-promoting method is to add some essential amino acids or polypeptides and other growth-promoting substances through exogenous sources. Due to the high price of these raw materials, the cost of the enterprise has been increased, and some applications of Lactobacillus plantarum ST-III have been limited.

Method used

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  • Paenibacillus fermentation broth and preparation method and application thereof

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Effect test

Embodiment 1

[0033] The preparation method of Paenibacillus CGMCC No.8333 fermented liquid is as follows:

[0034] (1) Activation: Paenibacillus CGMCC No.8333 was inoculated in 50 ml of TYC medium, and cultured for 24 hours at a temperature of 25°C and a shaker speed of 200 rpm / min as a seed solution;

[0035] (2) Expansion: according to the inoculation amount of 3% (V / V) by volume, the seed solution is inoculated in 500ml of skim milk medium with a mass percentage of 10%. min under the condition of culturing for 120h to obtain a pure culture;

[0036] (3) Centrifugation: centrifuge the pure culture obtained in step (2) at a temperature of 10° C. and a rotation speed of 8000 rpm / min for 10 minutes, and take the supernatant to obtain the Paenibacillus fermentation broth.

Embodiment 2

[0038] The preparation method of Paenibacillus CGMCC No.8333 fermented liquid is as follows:

[0039] (1) Activation: Paenibacillus CGMCC No.8333 was inoculated in 50ml TYC medium, and cultured for 24 hours at a temperature of 30°C and a shaker speed of 180rpm / min as a seed solution;

[0040] (2) Expansion: inoculate the seed liquid in 500 ml of skim milk medium with a mass percentage of 10% according to an inoculum size of 3% by volume, and cultivate under the conditions that the temperature is 30°C and the rotating speed of the shaker is 180rpm / min 144h to obtain pure culture;

[0041] (3) Centrifugation: centrifuge the pure culture obtained in step (2) at a temperature of 10° C. and a rotation speed of 10,000 rpm / min for 5 minutes, and take the supernatant to obtain the Paenibacillus fermentation broth.

Embodiment 3

[0043] The preparation method of Paenibacillus fermented liquid comprises the steps:

[0044] (1) Activation: Paenibacillus CGMCC No.8333 was inoculated in TYC medium, and cultured for 24 hours at a temperature of 35°C and a shaker speed of 150 rpm / min as a seed solution;

[0045] (2) Cultivation expansion: inoculate the seed liquid in a skim milk medium with a mass percentage of 10% according to an inoculum size of 3% by volume, and cultivate for 96 hours at 35°C and 150rpm / min to obtain a pure culture;

[0046] (5) Centrifugation: Centrifuge the pure culture obtained in step (2) for 8 minutes at a temperature of 15° C. and a rotation speed of 6000 rpm / min, and take the supernatant to obtain the Paenibacillus fermentation broth.

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Abstract

The invention discloses a paenibacillus fermentation broth and a preparation method and application thereof. The fermentation broth is fermented supernatant obtained through fermental cultivation of paenibacillus CGMCC No.8333. It is proven through tests that the paenibacillus fermentation broth has an effect of promoting growth of lactobacillus plantarum ST-III. The method for preparing the fermentation broth is simple, the equipment requirements are low, and the cost is low. The adopted paenibacillus CGMCC No.8333 comes from foods and is safe and non-toxic, and the supernatant prepared through fermentation can be directly applied to food processing. Besides, the fermentation broth greatly improves application potential of lactobacillus plantarum ST-III in actual product development.

Description

technical field [0001] The present invention relates to the field of fermentation technology, relates to a fermented liquid and its preparation method and application, more specifically to a Paenibacillus CGMCC No.8333 fermented liquid and its preparation method and its promotion of the growth of Lactobacillus plantarum ST-III in milk matrix role. Background technique [0002] Lactobacillus plantarum ST-III has a huge probiotic effect on the human body. Since the Chinese invention patent ZL03116377.7 first disclosed the Lactobacillus plantarum ST-III strain and its application in regulating blood lipids, in recent years, the use of Lactobacillus plantarum ST-III There are more and more studies. In the Chinese invention patent ZL200410066891.7, it is disclosed that it can reduce serum cholesterol and increase the content of high-density lipoprotein cholesterol, and has the effect of controlling or reducing weight and assisting weight loss. The role of Lactobacillus plantarum...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23C9/127C12R1/01
CPCA23C9/127C12N1/20
Inventor 洪青杭锋王钦博刘振民吴正钧穆海菠雍靖怡
Owner BRIGHT DAIRY & FOOD
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