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Method for preparing Lactobacillus casei microcapsule bacterial powder by spray drying

A technology of Lactobacillus casei and spray drying method, which is applied in the direction of fixing on/in the organic carrier, can solve the problems of cell membrane, cytoplasm and nucleic acid damage, bacterial protein coagulation and denaturation, and cell content leakage, etc., to reduce heat Injury and dehydration damage, increase the number of viable bacteria, the effect of long storage period

Active Publication Date: 2012-05-30
天津贝罗尼生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the destruction of the hydrogen bonds of important biopolymers such as proteins, nucleic acids, and enzyme systems, the bacterial proteins will be coagulated and denatured, and the nucleic acids will be degraded, denatured and inactivated, thereby destroying the composition of the cells; thermally dissolving the lipid-like components on the cell membrane to form a small Pores that allow leakage of cell contents and also cause damage to cell membranes, cell walls, cytoplasm, and nucleic acids, resulting in death

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) High-density culture: Inoculate 10 ml of the activated Lactobacillus casei cell culture into 10 liters of MRS liquid medium by aseptic operation, and cultivate it at 37°C for 24 hours, and the number of viable bacteria in the culture reaches 1.04×10 12 / ml.

[0023] (2) Cool the live bacterial culture of Lactobacillus casei obtained in step (1) in a high-density culture in a water bath at 4°C for 20 minutes, centrifuge to collect the precipitate of Lactobacillus casei, and obtain the precipitate of Lactobacillus casei after centrifugation The weight is 68g.

[0024] (3) Prepare protective agent: mix 0.0136g sodium borate and 0.68g glutathione, add 68ml water to dissolve, finally add 4.08g trehalose, 2.72g sucrose and 0.0272g vitamin C, and mix well. Sterilize at 121°C for 15 minutes to prepare a protective agent additive solution.

[0025] (4) Add the protective agent additive solution obtained in step (3) to the precipitate of Lactobacillus casei collected in ste...

Embodiment 2

[0029] (1) 10ml of the activated Lactobacillus casei thalline culture was inoculated into 10 liters of MRS liquid medium by aseptic operation, and cultivated for 24 hours at 37°C, and the number of viable bacteria in the culture reached 1.26×10 12 / ml.

[0030] (2) The live Lactobacillus casei culture obtained in the high-density culture in step (1) was heated in a water bath with a heat shock temperature of 50° C. for 45 minutes, and then cultured at 37° C. for 1 hour. The bacterial cell precipitate of Lactobacillus casei was collected by centrifugation, and the weight of the bacterial cell precipitate after centrifugation of Lactobacillus casei was 71g.

[0031] (3) Preparation of protective agent: mix 0.0142g of sodium borate, 0.568g of sodium glutamate, 1.42g of mannitol and 3.55g of soybean lecithin, add 71ml of water to dissolve, and finally add 0.568g of trehalose, 2.84g and 0.0284g of sucrose Vitamin C, mix well. Sterilize at 121°C for 15 minutes to make a protective...

Embodiment 3

[0036] (1) 10ml of the activated Lactobacillus casei thalline culture was inoculated into 10 liters of MRS liquid medium by aseptic operation, and cultivated at 37°C for 24 hours, and the number of viable bacteria in the culture reached 1.35×10 12 pieces / ml.

[0037] (2) The live Lactobacillus casei culture obtained in the high-density culture in step (1) was heated in a water bath with a heat shock temperature of 50° C. for 45 minutes, and then cultured at 37° C. for 1 hour. The bacterial cell precipitate of Lactobacillus casei was collected by centrifugation, and the weight of the bacterial cell precipitate after centrifugation of Lactobacillus casei was 75g.

[0038] (3) Preparation of protective agent: mix 0.0075g of sodium borate, 1.2g of glutathione, and 3.0g of soybean lecithin, add 75ml of water to dissolve, finally add 0.9g of trehalose, 1.5g of sucrose and 0.015g of vitamin C, and mix well . Sterilize at 121°C for 15 minutes to make a protective agent additive solu...

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Abstract

The invention discloses a method for preparing Lactobacillus casei microcapsule bacterial powder by spray drying, and aims to provide a method which can enhance drying resistance and product viable count of Lactobacillus casei by using various activity protection techniques and can realize large-scale production. The method comprises the following steps: Lactobacillus casei viable bacteria culture obtained by high density culture adopts pre-culturing or heat activation treatment as the metabolic regulation means, and the protector is made from trehalose, sucrose, sodium borate, sodium glutamate or glutathione and vitamin C; and the mixture of skimmed milk powder and beta-cyclodextrin is used as a wall material, a Lactobacillus casei thallus suspension containing the protector is used as acore material, and spray drying is carried out to obtain the Lactobacillus casei microcapsule bacterial powder. In the spray drying process, the charging temperature is 25 DEG C, the inlet air temperature is 130 DEG C, and the pressure of an atomizer is 150 kPa. The survival rate of the bacterial powder is higher than 60%, and the viable count is more than 1010 per g.

Description

technical field [0001] The invention relates to a method for preparing Lactobacillus casei microcapsule powder by spray drying. Background technique [0002] Spray drying technology has the advantages of simple equipment, low cost, easy promotion, and is conducive to large-scale continuous production. It is widely used in the commercial field, especially in the pharmaceutical and food industries. Spray drying technology is beneficial to the large-scale production, transportation and storage of probiotics. However, in the spray drying process, microorganisms have to experience high temperature and dry pressure, and cell damage is mainly due to high temperature and dry dehydration. Temperature has the greatest impact on the survival of microorganisms, especially high temperature. High temperature can destroy the enzyme system of microorganisms to maintain life activities, reducing or losing their activity. Due to the destruction of the hydrogen bonds of important biopolymers...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N11/10C12N11/04
Inventor 李海平
Owner 天津贝罗尼生物科技有限公司
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