High-density culture method for lactic acid bacteria
A technology for high-density culture and lactic acid bacteria, applied in the direction of microorganism-based methods, biochemical equipment and methods, bacteria, etc., can solve the problems of complex and cumbersome equipment and instruments
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Embodiment 1
[0026] Pick Lactobacillus plantarum (CICC23506) and activate it in MRS medium for two generations, then streak it on the plate of MRSA medium (i.e. solid MRS medium), culture at 37°C for 24 h, and then culture in MRS medium at 37°C for 24 h. h, resulting in a concentration of 10 6 cfu / mL bacterial suspension. Use a pipette gun to draw 1 mL of the above bacterial suspension, that is, inoculate 100 mL of fermentation medium and 100 mL of MRS medium at an inoculum size of 1%, and incubate at 37 °C for 24 h.
[0027] The above two-generation activation process is as follows: pick Lactobacillus plantarum (JMCC0002) and culture it in the MRS medium at 37°C for 24 hours, then inoculate the bacterial suspension into the MRS medium with an inoculum of 1%, and culture it at 37°C. 24 h.
[0028] The formula of the above-mentioned fermentation medium is as follows: 0.5% soybean peptide, 4% compound fruit and vegetable juice, and the balance is reconstituted skim milk reduced by the rat...
Embodiment 2
[0032] After picking Lactobacillus plantarum (CICC22856) and activating it in MRS medium for two generations, pipette 1 mL of the bacterial suspension, that is, inoculate 100 mL of fermentation medium and 100 mL of basal medium at an inoculation volume of 1%. That is, cultured in MRS medium for 24 h at 35 °C.
[0033] The formula of the above-mentioned fermentation medium is as follows: soybean peptide 1%, compound fruit and vegetable juice 3%, the balance is raw milk, pH 6.8. Among them, the molecular weight of soybean peptide is 180 Da to 800 Da, and the number of amino acids contained is 2 to 6. The composition of compound fruit and vegetable juice is: longan juice 55%, mango juice 10%, apple juice 5%, pineapple juice 5%, banana juice 5%, burdock juice 10%, carrot juice 10%.
[0034] The base medium is the same as in Example 1.
[0035] The number of live bacteria in the fermented liquid obtained by cultivating method of the present invention and cultivating with basal me...
Embodiment 3
[0037] After picking Lactobacillus casei (CICC22852) and activating it in MRS medium for two generations, pipette 1 mL of the bacterial suspension, that is, inoculate 100 mL of fermentation medium and 100 mL of basal medium with a 1% inoculation amount. That is, in MRS medium, cultured at 38°C for 22h.
[0038] The formula of the above-mentioned fermentation medium is as follows: soybean peptide 1%, compound fruit and vegetable juice 3%, the balance is raw milk, pH 6.8. Among them, the molecular weight of soybean peptide is 180 Da to 800 Da, and the number of amino acids contained is 2 to 6. The composition of compound fruit and vegetable juice is: longan juice 10%, mango juice 15%, apple juice 30%, pineapple juice 30%, banana juice 5%, burdock juice 5%, carrot juice 5%.
[0039] The base medium is the same as in Example 1.
[0040] The number of live bacteria in the fermented liquid obtained by cultivating method of the present invention and culturing with basal medium is r...
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