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Preparation of freeze-dried Lactobacillus acidophilus powder

A technology of Lactobacillus acidophilus and freeze-dried bacterial powder, which is applied in the field of preparation of Lactobacillus acidophilus freeze-dried bacterial powder, can solve the problems of decreased fermentation activity, dead enzyme protein molecules, microbial cell damage, etc., to achieve activity and stability unaffected effect

Active Publication Date: 2009-07-22
方曙光
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The use of vacuum freeze-drying technology to produce live bacterial preparations is an ideal one of the various preservation methods, but the freezing and drying process will cause damage and death of some microbial cells and the passivation of some enzyme protein molecules, and if the freeze-drying process Improper selection of neutral protective agent will decrease the fermentation activity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Put the screened Lactobacillus acidophilus strains into the liquid medium of the Erlenmeyer flask first, and then put them into the fermenter and culture them at 30-40°C for 10-30 hours to carry out the step-by-step amplification fermentation culture, and the liquid medium of the Erlenmeyer flask The weight percent composition is: peptone 0.5%, glucose 0.2%, yeast extract 0.5%, beef extract 0.4%, magnesium sulfate 0.02%, manganese sulfate 0.02%, sodium chloride 0.003%, ferrous sulfate 0.001%, sodium acetate 0.4% , diamine citrate 0.2%, potassium dihydrogen phosphate 0.2%, Tween-80 0.001%, the rest is water, sodium hydroxide to adjust the pH value to 6.0, and sterilize at 121°C for 20 minutes. The weight percent of the fermentation medium in the large fermenter consists of: 0.5% peptone, 0.2% glucose, 0.5% yeast extract, 0.067% sodium acetate, 0.001% magnesium sulfate, 0.001% manganese sulfate, 0.001% ferrous sulfate, chloride Sodium 0.001%, the rest is water. And add N...

Embodiment 2

[0031] Put the screened Lactobacillus acidophilus strains into the liquid medium of the Erlenmeyer flask first, and then put them into the fermenter and culture them at 30-40°C for 10-30 hours to carry out the step-by-step amplification fermentation culture, and the liquid medium of the Erlenmeyer flask The weight percent composition is: peptone 1.0%, glucose 0.4%, yeast extract 1.0%, beef extract 0.6%, magnesium sulfate 0.02%, manganese sulfate 0.02%, sodium chloride 0.003%, ferrous sulfate 0.001%, sodium acetate 0.4% , diamine citrate 0.2%, potassium dihydrogen phosphate 0.2%, Tween-80 0.001%, the rest is water, sodium hydroxide to adjust the pH value to 6.0, and sterilize at 121°C for 20 minutes. The weight percent of the fermentation medium in the large fermenter consists of: peptone 1.5%, glucose 0.6%, yeast extract 1.5%, sodium acetate 0.067%, magnesium sulfate 0.001%, manganese sulfate 0.001%, ferrous sulfate 0.001%, chloride Sodium 0.001%, the rest is water, sterilized...

Embodiment 3

[0036] Put the screened Lactobacillus acidophilus strains into the liquid culture medium of the Erlenmeyer flask first, and then put them into the fermenter and culture them at 30-40°C for 10-30 hours to carry out the step-by-step amplification fermentation culture, and the liquid culture medium of the Erlenmeyer flask The weight percent composition is: peptone 1.5%, glucose 0.6%, yeast extract 1.0%, beef extract 0.4%, magnesium sulfate 0.02%, manganese sulfate 0.02%, sodium chloride 0.003%, ferrous sulfate 0.001%, sodium acetate 0.4% , diamine citrate 0.2%, potassium dihydrogen phosphate 0.2%, Tween-80 0.001%, the rest is water, sodium hydroxide to adjust the pH value to 6.0, and sterilize at 121°C for 20 minutes. The weight percent of the fermentation medium in the large fermenter consists of: peptone 1.5%, glucose 0.6%, yeast extract 1.5%, sodium acetate 0.067%, magnesium sulfate 0.001%, manganese sulfate 0.001%, ferrous sulfate 0.001%, chloride Sodium 0.001%, the rest is w...

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PUM

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Abstract

The invention discloses a preparation method of freeze dried microbial powder of Lactobacillus acidophilus, which comprises the technical processes of fermented cultivation of Lactobacillus acidophilus, separation of a fermented fluid, emulsification of microbial soil and vacuum freeze drying of an emulsified solution. The preparation method is characterized in that the strain fermented cultivation comprises the steps as follows: a lactobacillus strain is inoculated into a fluid culture medium in a triangular flask, cultivated at the temperature of 30 to 40 DEG C for 10 to 30 hours, inoculated into a large fermentation flask and fermentation cultivated at the temperature of 35 to 40 DEG C for 10 to 30 hours, and sterilized at the temperature of 115 DEG C for 15 minutes; and fermentation and augmentation cultivation is carried out for 10 to 30 hours, the pH value of the fermented fluid is 5.5 to 6.5, and OD600 is over 2.0; the vacuum freeze drying of the emulsified solution comprises the steps: the emulsified solution is pre-frozen at the temperature of minus 60 to minus 40 DEG C for 1 to 5 hours, and then vacuum frozen and dried at the temperature of minus 60 DEG C and with the vacuum degree of 1 to 8 Pa for 10 to 30 hours. The freeze dried microbial powder of Lactobacillus acidophilus with the total plate count of 1.0 multiplied by 10 cfu / g can be preserved for 18 months at the temperature of minus 18 DEG C with unaffected liveness and stability.

Description

technical field [0001] The invention discloses a preparation method of Lactobacillus acidophilus freeze-dried bacterial powder, which is applied in the field of biotechnology, is a high-efficiency, low-cost production technology of Lactobacillus acidophilus freeze-dried bacterial powder, and is a development of Lactobacillus acidophilus products It provides necessary technical support for its application in dairy products, food, medicine, etc. Background technique [0002] Lactobacillus acidophilus (Lactobacillus acidophilus) is Lactobacillus (Lactobacillus), Gram-positive, does not produce spores, does not move, does not have flagella, capsule, sporeless elongated bacteria, does not move, in single, double or Anaerobic or facultative anaerobic microorganisms that exist in the form of short chains and can ferment sugars to produce lactic acid, ethanol, hydrogen peroxide, etc. The G+C content is 36.0%-37.4%, the optimum pH is 5.5-6.0, the optimum growth temperature is 35-38°...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12R1/23
Inventor 方曙光
Owner 方曙光
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