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A kind of preparation technology of Lactobacillus bulgaricus bacterial powder with high fermentation activity

A preparation process, Lactobacillus technology, applied in the direction of bacteria, preserved microorganisms, biochemical equipment and methods, etc., can solve the problem of low fermentation activity

Active Publication Date: 2022-03-01
河北一然生物科技股份有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The present invention proposes a preparation process of Lactobacillus bulgaricus powder with high fermentation activity, which solves the problem of low fermentation activity of Lactobacillus bulgaricus industrialized bacterial powder in the prior art

Method used

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  • A kind of preparation technology of Lactobacillus bulgaricus bacterial powder with high fermentation activity
  • A kind of preparation technology of Lactobacillus bulgaricus bacterial powder with high fermentation activity

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) Strain activation: Under aseptic conditions, after the strains stored at -80°C were returned to room temperature, 2% inoculum was inoculated in 12% aseptic skim milk, and cultured at 37°C for 14 hours. The above conditions were continuously passaged for 3 times.

[0038] (2) Preparation of fermentation medium:

[0039] Accurately weigh 20g / L lactose, cottonseed peptone 8g / L, yeast extract powder 5g / L, fish peptone 3g / L, whey protein concentrate 1g / L, sodium acetate 5g / L, citric acid 0.25g / L, hydrogen phosphate Disodium 4g / L, magnesium sulfate 0.6g / L, manganese sulfate 0.3g / L, the above ingredients were added into purified water with 90% fermentation volume, adjusted to pH 6.6, and sterilized at 115°C for 20min to obtain culture medium A. Accurately weigh 4 g / L of 5'-taste nucleotide disodium and dissolve it in purified water with a fermentation volume of 5% to obtain medium B liquid.

[0040] Accurately weigh 0.55 g / L of sodium iso-D-ascorbate and dissolve it in 5% ...

Embodiment 2

[0053] (1) Strain activation: Under aseptic conditions, after the strains stored at -80°C were returned to room temperature, 2% inoculum was inoculated in 12% aseptic skim milk, and cultured at 37°C for 14 hours. The above conditions were continuously passaged for 3 times.

[0054] (2) Preparation of fermentation medium:

[0055] Accurately weigh 25g / L, cottonseed peptone 5g / L, yeast extract powder 8g / L, fish peptone 5.0g / L, whey protein concentrate 1.5g / L, sodium acetate 8g / L, citric acid 0.35g / L, phosphoric acid Disodium Hydrogen 5g / L, Magnesium Sulfate 0.5g / L, Manganese Sulfate 0.05g / L, the above ingredients were added to purified water with 95% fermentation volume, adjusted to pH 6.4, and sterilized at 115°C for 20min to obtain medium A liquid.

[0056] Accurately weigh 4 g / L of disodium 5'-inosinic acid nucleotide and 2 g / L of disodium 5'-guanylic acid nucleotide and dissolve them in purified water with 5% fermentation capacity to obtain culture medium B.

[0057] Accur...

Embodiment 3

[0070] (1) Strain activation: under aseptic conditions, after the strains stored at -80°C were returned to room temperature, 1% inoculum was inoculated in 15% aseptic skim milk, and cultured at 37°C for 14 hours. The above conditions were continuously passaged for 3 times.

[0071] (2) Preparation of fermentation medium:

[0072] Accurately weigh 15g / L, cottonseed peptone 6g / L, yeast extract powder 5g / L, fish peptone 3g / L, whey protein concentrate 0.5g / L, sodium acetate 2g / L, citric acid 0.2g / L, hydrogen phosphate Disodium 3g / L, magnesium sulfate 0.2g / L, manganese sulfate 0.05g / L, the above ingredients were added to purified water with 95% fermentation volume, adjusted to pH 6.4, and sterilized at 115°C for 20min to obtain culture medium A.

[0073] Accurately weigh 4 g / L of disodium 5'-inosinic acid nucleotide and 2 g / L of disodium nucleotide nucleotide and dissolve them in purified water with 5% fermentation volume to obtain culture medium B.

[0074] Accurately weigh 0.80...

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Abstract

The present invention relates to the technical field of preparation of lactic acid bacteria products, and proposes a preparation process of Lactobacillus bulgaricus powder with high fermentation activity, comprising the following steps: S1, activation of strains: under aseptic conditions, after restoring the strains stored at low temperature to room temperature, 1%-3% of the inoculum is inoculated in 12-15% aseptic skim milk for cultivation; S2, the strain is inoculated in the fermentation medium according to the inoculum of 1%-3% for fermentation and cultivation; S3, centrifuged and concentrated to obtain the bacteria sludge; S4, the first layer of anti-oxidant embedding; S5, the second layer of anti-freeze embedding protection agent embedding; S6, liquid nitrogen cryogenic granulation: spray the emulsion obtained in S5 with liquid nitrogen cryogenic granulation equipment to liquid In nitrogen, frozen particles are formed instantaneously, and the frozen particles are recovered and transferred to a freeze dryer for drying; S7, collecting the freeze-dried particles obtained in S6 and crushing them into bacterial powder. Through the above technical scheme, the problem of low fermentation activity of Lactobacillus bulgaricus industrialized bacterial powder in the prior art is solved.

Description

technical field [0001] The invention relates to the technical field of preparation of lactic acid bacteria products, in particular to a preparation process of Lactobacillus bulgaricus powder with high fermentation activity. Background technique [0002] Due to the late start of my country's dairy industry, especially fermented milk products, there are few studies on lactic acid bacteria starters, especially the research and development of lactic acid bacteria starters with independent intellectual property rights is almost a blank. Traditional small and medium-sized processing enterprises in my country mostly use subcultured yogurt starters when producing yogurt. Due to pollution during the subculture process and imbalances in the proportion of various strains, the product quality is poor. After 1997, Chinese yogurt companies began to use imported direct-injection yogurt starter. The direct-throwing yogurt starter has been adopted by most large dairy processing enterprises ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12N1/04C12R1/225
CPCC12N1/20C12N1/04
Inventor 马新颖杨玲刘佳赵林森贾洪利仵红岩任磊申朋夏娟张士成
Owner 河北一然生物科技股份有限公司
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