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Lactobacillus bacteria proliferated culture medium and preparation method thereof

A technology for proliferating culture medium and lactobacilli, applied in the field of lactobacillus proliferation medium and preparation thereof, can solve the problems of lack of quality standards, inconsistent quality, uncontrollable and supervising product quality, etc., so as to reduce production costs and facilitate industrialized production. Effect

Active Publication Date: 2009-09-23
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the corresponding proliferation medium of Lactobacillus mostly uses tomato juice, carrot juice and other plant juices as the main components, and there is no corresponding quality standard, resulting in the uncontrollable and inconsistent quality of the product, which is not conducive to large-scale industrial production.

Method used

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  • Lactobacillus bacteria proliferated culture medium and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1. The formula of lactobacillus proliferation medium is shown in Table 1:

[0017] Table 1 medium formula

[0018]

[0019] 2. Prepare 300g of Lactobacillus Proliferation Medium, using the following steps:

[0020] 1) According to the above-mentioned weight ratio, the components of the above-mentioned medium A and B are dissolved in distilled water respectively;

[0021] 2) Mix medium A and medium B evenly;

[0022] 3) Sterilize medium A and medium B respectively: 110-121°C, 15-30 minutes;

[0023] 4) Cool the medium to below 55-30°C respectively;

[0024] 5) Mix medium A and medium B evenly under aseptic conditions to prepare a lactobacillus proliferation medium.

[0025] 6) The prepared Lactobacillus proliferation medium is stored below 4°C for future use.

Embodiment 2

[0027] The formula of medium 1 in Table 1 was used to prepare a medium for culturing Lactobacillus bulgaricus subspecies for proliferation.

[0028] Cultivation method: 5% inoculation amount, 200 rpm, culture at 42°C, and control the pH value of the fermentation broth to 5.5 with 15% (W / V) sodium hydroxide lye.

[0029] After 6 hours of fermentation, the fermentation was terminated, and the thalline concentration of Lactobacillus was 6.2×10 10 cfu / ml.

Embodiment 3

[0031] The formulation of medium 2 in Table 1 was used to prepare a medium for culturing Lactobacillus bulgaricus subspecies for proliferation.

[0032] Cultivation method: 5% inoculated bacteria, 200rpm, cultured at 42°C, and 15% (W / V) sodium hydroxide lye to control the pH value of the fermentation broth to 5.5

[0033] After 6 hours of fermentation, the fermentation was terminated, and the thalline concentration of Lactobacillus was 5.9×10 10 cfu / ml.

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Abstract

The invention relates to a lactobacillus bacteria proliferated culture medium comprising a medium A and a medium B, wherein according to proportions by weight, the medium A comprises: 5%-12% of skimmed milk powder, 3%-10% of full-cream milk powder, 1%-4% of milk sugar, and 50%-80% of water; the medium B comprises: 0.4%-2% of yeast extract powder, 0.02%-0.5% of sodium ascorbate, 0.1%-1% of Tween 80, 0.02%-0.5% of proline, 0.002%-0.05% of L-cysteine hydrochloride, 30mg / Kg-150mg / Kg of formic acid, 0.5%-3% of peptone, 0.5%-3% of beef extract, and 5%-30% of water. The invention discloses a preparation method of the culture medium simultaneously. The culture medium of the invention has the advantages of low cost, short culture cycle, and high bacteria concentration. By adopting the culture medium of the invention to culture the lactobacillus bacteria, the bacteria concentration can achieve 6 multiplied by 10<10> cfu / ml after 4-6 hours.

Description

technical field [0001] The invention relates to a lactobacillus proliferation medium and a preparation method thereof, belonging to the technical field of food microbes. Background technique [0002] Lactobacillus is one of the important strain resources of microorganisms in the dairy industry. It has good fermentation properties and can improve or regulate the balance of intestinal microbial flora, enhance immunity, reduce cholesterol levels, relieve lactose intolerance and inhibit tumor cells Formation and other effects. Today, when food is developing towards natural and functional products, lactic acid bacteria products are attracting more and more attention. [0003] Fermented dairy products are natural carriers of Lactobacillus, which has been recognized by consumers. The quality of fermented products depends on the starter. A good starter not only requires the fermentation characteristics and physiological functions of the bacteria itself, but also requires a higher ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12R1/225
Inventor 张久龙龄南康小红胡新宇刘卫星
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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