Freeze-drying protecting agent for improving normal temperature preservation and anti-pressure ability of lactobacillus bulgaricus and application of freeze-drying protecting agent

A freeze-drying protective agent, a technology for preservation at room temperature, applied in the directions of bacteria, preservation of microorganisms, microorganism-based methods, etc., can solve problems such as poor tolerance of Lactobacillus bulgaricus, achieve freeze-drying process optimization, improve stress resistance, and reduce production. and cost of sales

Active Publication Date: 2019-08-30
内蒙古双奇药业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved in the present invention is to overcome the weak point of Lactobacillus bulgaricus self-tolerance is relatively poor, to provide a kind of highly active, strong stress-resistant Lactobacillus bulgaricus The freeze-dried protective agent and its freeze-dried bacterial powder preparation process enable it to significantly improve the room temperature storage ability and stress resistance of Lactobacillus bulgaricus

Method used

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  • Freeze-drying protecting agent for improving normal temperature preservation and anti-pressure ability of lactobacillus bulgaricus and application of freeze-drying protecting agent
  • Freeze-drying protecting agent for improving normal temperature preservation and anti-pressure ability of lactobacillus bulgaricus and application of freeze-drying protecting agent
  • Freeze-drying protecting agent for improving normal temperature preservation and anti-pressure ability of lactobacillus bulgaricus and application of freeze-drying protecting agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1. The preparation of lyoprotectant and lyophilized bacterial powder

[0017] The components of the freeze-drying protective agent are respectively by weight: 100 parts of pregelatinized starch, 50 parts of skimmed milk powder, 80 parts of maltodextrin, 20 parts of trehalose, and 750 parts of sterile distilled water.

[0018] The preparation process of freeze-dried bacterial powder comprises the following steps: after the Lactobacillus bulgaricus is activated, carry out step-by-step amplified fermentation culture according to the inoculum size of 5-10% (v / v), collect the thalline by centrifugation, and follow the bacteria slime: frozen The dry protectant is fully mixed at a weight ratio of 1:2 to make a freeze-dried upper machine solution. Pour the freeze-dried supernatant liquid into the freeze-drying tray, the thickness of the supernatant liquid is controlled at 1.5 cm, and put it into the freeze dryer at -40°C for 6 hours for pre-freezing. During the dryi...

Embodiment 2

[0019] Embodiment 2. The preparation of lyoprotectant and lyophilized bacterial powder

[0020] The components of the freeze-drying protective agent are respectively by weight: 120 parts of pregelatinized starch, 60 parts of skimmed milk powder, 80 parts of maltodextrin, 40 parts of trehalose, and 700 parts of sterile distilled water.

[0021] The preparation process of freeze-dried bacterial powder comprises the following steps: after the Lactobacillus bulgaricus is activated, carry out step-by-step amplified fermentation culture according to the inoculum size of 5-10% (v / v), collect the thalline by centrifugation, and follow the bacteria slime: frozen The dry protectant is fully mixed at a weight ratio of 1:3 to make a freeze-dried supernatant. Pour the freeze-dried supernatant liquid into the freeze-drying tray, the thickness of the supernatant liquid is controlled at 1.5cm, and pre-freeze in the freeze dryer at -40°C for 4-8h. During the drying process, the vacuum degree ...

Embodiment 3

[0022] Embodiment 3. Lactobacillus bulgaricus bacteria powder room temperature storage stability test

[0023] Taking the Lactobacillus bulgaricus bacterial powder prepared by the existing bacterial powder production process as a contrast, its freeze-drying protective agent composition: 180 parts of skimmed milk powder, 60 parts of lactose, 60 parts of yeast powder, and 700 parts of sterile distilled water; freeze-drying process: drying The vacuum degree of the process is always controlled between 0.2mbar, the pre-freezing temperature is -60°C, the pre-freezing time is 10h, and the temperature is raised to 0°C at a rate of 4°C / h during the first drying process. During the analytical drying process, the temperature was raised from 0°C to 25°C at a rate of 2°C / h and maintained for 3h.

[0024] Investigate the stability of the bacteria powder prepared in Examples 1 and 2 stored at 25°C for 8 weeks. Its test result (table 1) shows, compares with control group, the normal temperat...

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Abstract

The invention belongs to the technical field of preparation of probiotics products and particularly relates to a freeze-drying protecting agent for improving normal temperature preservation and a preparation process of freeze-dried bacterial powder. The prepared lactobacillus bulgaricus freeze-dried bacterial powder has very high stability and very high anti-pressure ability at normal temperature,and can significantly reduce loss of viable bacteria in the tablet processing process in particular, increase yield of primary product, avoid cold chain transportation of lactobacillus bulgaricus products, reduce selling cost of the product, improve anti-pressure ability and reduce production cost.

Description

technical field [0001] The invention belongs to the technical field of preparation of probiotic products, and in particular relates to a freeze-drying protective agent capable of improving the normal-temperature storage ability and pressure-resistant ability of Lactobacillus bulgaricus and a preparation process of the freeze-dried bacteria powder thereof. Background technique [0002] Lactobacillus bulgaricus (L.delbrueckii subsp.bulgaricus) is a subspecies of Lactobacillus delbrueckii (L.delbrueckii), Gram-positive, catalase-negative, non-motile, non-spore-forming, facultatively anaerobic. Lactobacillus delbrueckii subsp. bulgaricus is one of the most important yogurt starter strains. During the fermentation process, it can convert lactose into lactic acid through homolactic acid fermentation, and degrade proteins into peptides and amino acids, providing unique benefits for dairy products. It not only gives dairy products special therapeutic effects, but also improves the f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/04C12N1/20C12R1/225
CPCC12N1/04C12N1/20Y02W90/10
Inventor 刘彦民黄少磊夏少明李林泉刘云辉李康宁李晓军郭跃东马跃英王海霞邢会霞王春颖冯谦程超马晓红杨飞雁田鑫张春霞韩至赵晓燕
Owner 内蒙古双奇药业股份有限公司
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