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Preparation method of high-activity lactic acid bacterium agent

A technology of lactic acid bacteria and high vitality, applied in the field of microorganisms, can solve the problems of harsh storage conditions, unsuitable transportation, and increased costs of bacteria

Pending Publication Date: 2022-05-31
SICHUAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, in the traditional food industry, the storage conditions of bacteria are relatively harsh, the cost is high, and it also has the disadvantage of being unsuitable for transportation, which will increase the cost of industrial production, and the weakening of fermentation efficiency will also affect enterprises. economic benefits

Method used

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  • Preparation method of high-activity lactic acid bacterium agent
  • Preparation method of high-activity lactic acid bacterium agent
  • Preparation method of high-activity lactic acid bacterium agent

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example 1

[0018] Example 1: The method of the high-activity lactic acid bacteria inoculum provided by this example 1 is as follows: get the halophilic tetradococcus ( Tetragenococcus halophilus ) CGMCC No. 3792, after thawing, inoculate the seed medium with an inoculum amount of 5% (v / v), culture at 30°C for 24 hours to the mid-logarithmic phase, and expand the culture twice to obtain a stable seed medium.

[0019] Tetradine halophilus (taxonomically named Tetragenococcus halophilus SZ-B-2, the Latin name is Tetragenococcus halophilus , was preserved in a living state on April 29, 2010 at the China General Microbiological Culture Collection Center (CGMCC), located at No. 3, Courtyard No. 1, Beichen West Road, Chaoyang District, Beijing, and the preservation number is NO.CGMCC 3792), isolated from the mash in the laboratory, identified by morphological, physiological and biochemical characteristics tests and 16S rDNA sequencing, and preserved in the China General Microbiological Culture...

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Abstract

The invention discloses a preparation method of a high-activity lactic acid bacterium agent, and relates to the technical field of microorganisms. The preparation method of the high-activity lactic acid bacterium agent disclosed by the invention comprises the following step of pretreating tetracoccus halophilus before a spray drying process flow is carried out on the tetracoccus halophilus. Wherein the pretreatment conditions are as follows: the temperature is 45 DEG C, and the time is 1.5 h; the spray drying process parameters are as follows: the inlet temperature and the outlet temperature are 120 DEG C and 75 DEG C respectively, the air flow rate is 40 m < 3 > / h, the material flow rate is 7.5 ml / min, and the pressure intensity is lower than-50 mbar. Before the preparation process of the powder microbial inoculum, the tetracoccus halophilus is pretreated (45 DEG C, 1.5 h), so that the viable count of the tetracoccus halophilus in the powder microbial inoculum can be remarkably increased, and meanwhile, various properties (such as stability, shelf life and fermentation capacity) of the powder microbial inoculum are remarkably improved and promoted.

Description

technical field [0001] The invention relates to the technical field of microorganisms, in particular to a method for preparing a high-activity lactic acid bacteria agent. Background technique [0002] The tetradococcus halophilus involved in this patent ( Tetragenococcus halophilus ) was screened and isolated by our laboratory, and was identified as Tetradella in the Lactic Acid Bacteriaceae by 16s rDNA sequencing. Because of its excellent characteristics of shortening the fermentation cycle and improving the fermentation quality, it is widely used in the fermentation of high-salt traditional food, such as soy sauce, fish sauce, soybean products, etc. Studies have found that in the production process of various foods, the addition of Tetradococcus halophilus can significantly increase the content of flavor substances such as organic acids, aldehydes and esters in foods, which has high commercial value. However, in the traditional food industry, the storage conditions of ba...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/04C12R1/01
CPCC12N1/20C12N1/04
Inventor 吴重德杨欢黄攀
Owner SICHUAN UNIV
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