Method for high-density cultivation for lactobacillus by using bone collagen polypeptide powder
A technology for high-density culture of Lactobacillus sake, applied in the field of high-density culture of lactic acid bacteria, to achieve good effect, high activity, and prolong the logarithmic growth phase
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Embodiment 1
[0016] A method for high-density cultivation of lactic acid bacteria by using bone collagen polypeptide powder. The method uses Lactobacillus Sake as a strain, and first uses a lactic acid bacteria basal medium (MRS medium) to activate and expand Lactobacillus Sake. Cultivate, then inoculate into the fermentation medium according to the inoculation amount of 3%, and ferment and cultivate at 37°C for 14 hours. During the fermentation and cultivation, add 2mol / L NaOH solution to control the pH value to 6.8, and collect it by centrifugation after the cultivation. The thalline is added to the protein protection agent to dissolve (the mass ratio of the collected thalline to the protein protection agent for dissolving the thalline is 1:4), and finally the dry powder type lactic acid bacteria starter is obtained by vacuum freezing and drying.
[0017] The components and mass fractions of the above-mentioned fermentation medium are as follows: collagen polypeptide powder 0.5%, yeast ex...
Embodiment 2
[0023] A method for high-density cultivation of lactic acid bacteria by using bone collagen polypeptide powder. The method uses Lactobacillus sake as a bacterial species. First, the lactic acid bacteria basal medium (MRS medium) is used to activate and expand the Lactobacillus sake. Inoculate 3% of the inoculum into the fermentation medium, and ferment at 37°C for 12 hours. During the fermentation process, add 2mol / L NaOH solution to control the pH value to 6.5. Dissolve in the protein protectant (the mass ratio of the collected thalline to the protein protectant for dissolving the thalline is 1:4), and finally vacuum freeze and dry to obtain a dry powder lactic acid bacteria starter.
[0024] The components and mass fractions in the above fermentation medium are as follows: collagen polypeptide powder 1%, yeast extract 0.5%, glucose 0.5%, KH 2 PO 40.3%, Tween 800.5%, tomato juice 5%, sodium acetate 0.5%, sodium citrate 0.2% and the rest of water, adjust the initial pH value ...
Embodiment 3
[0027] In this example, only the mass fraction of collagen polypeptide powder added to the fermentation medium in Example 1 was adjusted to 1.5%, and the rest of the process steps and process parameters were the same as in Example 1.
[0028] The number of live bacteria of Lactobacillus sake in the dry powder starter prepared by the culture method of this embodiment is 8.8×10 10 CFU / g, the number of viable bacteria in the fermentation broth was 8.9×10 9 CFU / mL.
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