Composite protective agent for freeze-drying lactobacillus bulgaricus

A technology of lactobacillus and protective agent, applied in the direction of bacteria, preserved microorganisms, microorganisms, etc., can solve the problems of large loss of living cells, failure to maintain physiological and biochemical characteristics and biological activity, achieve high survival rate, maintain physiological and biochemical Properties and biological activity, tolerance-enhancing effect

Pending Publication Date: 2022-07-22
HENAN BUSINESS SCI RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing freeze-drying protective agent has a certain protective effect on the activity of Lactobacillus bulgaricus, but the loss of living cells is relatively large in the freeze-drying process, and the original various physiological and biochemical characteristics and biological activities cannot be well maintained.

Method used

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  • Composite protective agent for freeze-drying lactobacillus bulgaricus
  • Composite protective agent for freeze-drying lactobacillus bulgaricus

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: the influence of different centrifugation speed and centrifugation time on Lactobacillus bulgaricus

[0028] In order to use the composite protective agent for freeze-drying in the freeze-drying of Lactobacillus bulgaricus, it is necessary to prepare Lactobacillus bulgaricus strain first. Refer to the following steps to prepare Lactobacillus bulgaricus bacteria slurry, set up test examples, compare the effects of different centrifugal speed and centrifugation time on the centrifugal loss rate and centrifugal survival rate of Lactobacillus bulgaricus, and determine the optimal centrifugal process. The specific centrifugal process parameters and results are shown in Table 1.

[0029] The specific steps of the test example are:

[0030] 1) Activation and culture: Lactobacillus bulgaricus was streaked in MRS plate medium, and cultured in a constant temperature and airtight manner at 37°C (10-18h). Activated for 3 times in a row, after microscopic examination...

Embodiment 2

[0040] Embodiment 2: prepare the composite protective agent for Lactobacillus bulgaricus freeze-drying of different proportions

[0041] Dissolve cysteine ​​hydrochloride and bovine serum albumin in part of sterile water, filter and sterilize with 0.22μm PES sterile filter membrane to obtain solution A; dissolve gum arabic, stachyose and inulin in the remaining water , sterilized at 115° C. for 20 min to obtain solution B; after mixing solution A and solution B evenly, a composite protective agent for freeze-drying of Lactobacillus bulgaricus was obtained, which was stored at 4° C. for later use.

[0042] Among them, the amounts of gum arabic, stachyose, cysteine ​​hydrochloride, inulin and bovine serum albumin are shown in Table 2.

[0043] Table 2 prepares the mass percent of each component of Lactobacillus bulgaricus lyophilized composite protective agent

[0044] Sample serial number gum arabic stachyose Cysteine ​​hydrochloride Inulin bovine serum albu...

Embodiment 3

[0045] Embodiment 3: the freeze-drying effect comparison of the Lactobacillus bulgaricus freeze-drying composite protective agent of different proportions

[0046] Prepare Lactobacillus bulgaricus freeze-dried bacteria powder with reference to the following steps, set blank example and test example, compare without adding freeze-drying protection agent (blank example), add the different freeze-drying protection agent (test example) prepared in Example 2 to bulgaric milk. Bacillus lyophilization effect.

[0047] The preparation steps of the blank example are:

[0048] (1) Activation and culture: Lactobacillus bulgaricus was streaked in MRS plate medium, and cultured at 37°C in a constant temperature and airtight manner (10-18h). Activated for 3 times in a row, after microscopic examination, there were no bacteria and no abnormality in shape, then the inoculum of 2% (v / v) was inserted into the MRS liquid medium, and incubated at a constant temperature of 37 °C for 18 hours to o...

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Abstract

The invention belongs to the technical field of lactobacillus bulgaricus preservation, and discloses a composite protective agent for freeze-drying lactobacillus bulgaricus, which comprises the following components in percentage by mass: 1-5% of Arabic gum, 0.5-2% of stachyose, 1-5% of cysteine hydrochloride, 2-10% of inulin, 0.2-1% of serum protein and the balance of water. The prepared composite protective agent for freeze-drying adopts multiple active components, does not contain any chemical synthetic substance, and is high in safety. The prepared composite protective agent for freeze-drying is added in the process of preparing lactobacillus bulgaricus powder, so that the anti-freezing capacity of thalli can be improved, the physical and chemical environments during freeze-drying of a biological sample are changed, the damage to the thalli in the freeze-drying or rehydration process is reduced, the survival rate and stability of the lactobacillus bulgaricus thalli are improved, and the survival rate of the lactobacillus bulgaricus is increased. Therefore, the shelf life is prolonged.

Description

technical field [0001] The invention belongs to the technical field of preservation of Lactobacillus bulgaricus, in particular to a composite protective agent for freeze-drying of Lactobacillus bulgaricus. Background technique [0002] Lactobacillus bulgaricus, also known as Lactobacillus delbrueckii subsp. bulgaricus, belongs to the genus Lactobacillus and is a typical lactic acid bacteria derived from milk. The bacteria are thick and long, facultatively anaerobic, and the morphology of the bacteria is long-rod and short-rod. It has the functions of regulating the balance of intestinal flora, inhibiting harmful bacteria, enhancing immunity, and anti-cancer. It is widely used in the field of food, medicine and animal husbandry. Lactobacillus bulgaricus is sensitive to ambient temperature. During storage and transportation, the bacteria may be inactivated, resulting in a decrease in the survival rate of Lactobacillus bulgaricus in the final product. However, in order for pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/04C12N1/20C12R1/225
CPCC12N1/04C12N1/20
Inventor 周莉王法云万丽斌关炳峰平洋谭静杜瑞张亚勋高火亮闫格罗蓓蓓王珂
Owner HENAN BUSINESS SCI RES INST
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