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Method for preparing probiotic preparation by using apple residue

A technology of probiotic preparation and apple pomace, applied in the field of microbial application, can solve the problems of non-competitiveness and strong product dependence, and achieve the effects of easy large-scale promotion and application, simple process and equipment, and reduced production costs

Inactive Publication Date: 2012-02-15
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a result, the product is highly dependent and non-competitive

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for preparing a probiotic preparation using apple pomace, comprising the following steps:

[0022] 1) Configuration of culture medium

[0023] Fresh apple pomace and water are mixed according to the mass ratio of fresh apple pomace: water = 1:8, then add 1.0% urea and 1.5% whey powder of fresh apple pomace mass, mix well, and sterilize at 110°C for 30 minutes ; Obtain the apple pomace medium;

[0024] 2) Activation of probiotic strains

[0025] 2.1) Primary seed culture: select lactic acid bacteria, yeast and bacillus in the catalog of feed-grade probiotic strains stipulated by the Ministry of Agriculture as strains to activate respectively.

[0026] Activation of lactic acid bacteria: Inoculate lactic acid bacteria into MRS liquid medium at an inoculation amount of 1ml / 100ml, and cultivate them at 35°C for 24 hours to obtain activated primary lactic acid bacteria strains;

[0027] Activation of yeast: Inoculate yeast into YPD liquid medium at an inoculation...

Embodiment 2

[0036] A method for preparing a probiotic preparation using apple pomace, comprising the following steps:

[0037] 1) Configuration of culture medium

[0038] Fresh apple pomace and water are mixed according to the mass ratio of fresh apple pomace: water = 1: 12, then add fresh apple pomace mass 5.0% urea and 3.5% whey powder, mix well, and sterilize at 121°C for 30min , to obtain the apple pomace medium;

[0039] 2) Activation of probiotic strains

[0040] 2.1) Primary seed culture: select lactic acid bacteria, yeast and bacillus in the catalog of feed-grade probiotic strains stipulated by the Ministry of Agriculture as strains to activate respectively.

[0041] Activation of lactic acid bacteria: Inoculate lactic acid bacteria into MRS liquid medium at an inoculation amount of 1ml / 100ml, and cultivate them at 45°C for 12 hours to obtain activated primary lactic acid bacteria strains;

[0042] Activation of yeast: Inoculate yeast into YPD liquid medium with an inoculation ...

Embodiment 3

[0051] A method for preparing a probiotic preparation using apple pomace, comprising the following steps:

[0052] 1) Configuration of culture medium

[0053] Fresh apple pomace and water are mixed according to the mass ratio of fresh apple pomace: water = 1: 10, then add 2.5% urea and 2.0% whey powder by mass of fresh apple pomace, mix well, and sterilize at 120°C for 30 minutes , to obtain the apple pomace medium;

[0054] 2) Activation of probiotic strains

[0055] 2.1) Primary seed culture: select lactic acid bacteria, yeast and bacillus in the catalog of feed-grade probiotic strains stipulated by the Ministry of Agriculture as strains to activate respectively.

[0056] Activation of lactic acid bacteria: Inoculate lactic acid bacteria into MRS liquid medium with an inoculation amount of 1ml / 100ml, and cultivate them at 40°C for 15 hours to obtain activated primary lactic acid bacteria strains;

[0057] Activation of yeast: Inoculate yeast into YPD liquid medium with an...

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Abstract

The invention discloses a method for preparing a probiotic preparation by using apple residue, which comprises the following steps of: mixing fresh apple residue and water in a ratio of 1:8-12, then adding 1.0 to 5.0 percent of urea and 1.5 to 3.5 percent of whey powder based on the mass of the fresh apple residue into the mixture, mixing the mixture uniformly, and sterilizing the mixture for 30 minutes at the temperature of between 110 and 121 DEG C to obtain an apple residue culture medium; and combining a 'mother and child consubstantiality' method to culture probiotics, namely the culturemedium used by activation of the probiotics is consistent with the culture medium used by the probiotic preparation. The total viable count of the prepared probiotic preparation is gradually reduced along with the prolonging of the time, but after the probiotic preparation is preserved for one year at the normal temperature, the total viable count of the probiotic preparation is still not lower than 108cfu / ml. The method adopted by the invention does not need centrifuging, freeze-drying or other drying processes, so the method has the advantages of simple and convenient process and equipment and low cost, is easy for large-scale promotion and application, and is suitable to be used in agriculture / animal husbandry production.

Description

technical field [0001] The invention belongs to the technical field of microorganism application, relates to the preparation of probiotics, in particular to a method for preparing probiotic preparations by using apple pomace. Background technique [0002] At present, agricultural probiotic preparations are mostly used as feed, feed additives, feed starters, agricultural starters or manure harmless treatment agents, etc., which can improve the micro-ecological environment in animals, enhance immunity, prevent diseases, promote growth and Improving the breeding environment and other aspects have produced huge economic and social effects. Many countries in the world have produced different types of probiotic preparations. Japan is in the lead in the research, development and utilization of probiotic preparations. The products that have been developed and put into production mainly include: EM-1, EM bran and EM-1 probiotics. The nutritional partner, the Shuguang No. 1 live bact...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/00C12N1/20C12N1/16C12R1/225C12R1/645C12R1/07
Inventor 吕嘉枥李瑛
Owner SHAANXI UNIV OF SCI & TECH
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