Purely natural and low-cost lactobacillus (Lb.) plantarum ST-III culture method and products thereof, and application of products

A technology of Lactobacillus plantarum and cultivation methods, applied in the direction of microorganism-based methods, biochemical equipment and methods, bacteria, etc., can solve the problems of long fermentation cycle, increased production costs, and uncertain nutritional components, and achieve the reduction of scientific research costs, Strong acid resistance and good health effects

Active Publication Date: 2012-10-17
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Therefore, the technical problem to be solved by the present invention is to provide a kind of lactic acid bacteria that is currently used to ferment tomato juice under low pH conditions for a long fermentation perio

Method used

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  • Purely natural and low-cost lactobacillus (Lb.) plantarum ST-III culture method and products thereof, and application of products
  • Purely natural and low-cost lactobacillus (Lb.) plantarum ST-III culture method and products thereof, and application of products
  • Purely natural and low-cost lactobacillus (Lb.) plantarum ST-III culture method and products thereof, and application of products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Example 1 Lactobacillus plantarum ST-III fermentation tomato juice condition optimization

[0032] 1) Materials and methods

[0033]Preparation of seeds (fermentation strains): L.plantarum ST-III (CGMCC No.0847), L.plantarum ATCC 14917 (purchased from ATCC), L.casei ATCC 393 (purchased from ATCC), L.bulgaricus LB- 340 (provided by Danisco) was dissolved in a small amount of sterile distilled water, and a ring was drawn on the MRS solid medium (Merck Co., Germany) with an inoculation loop, cultured anaerobically at 37°C for 24 hours, and then taken out with an inoculation loop. Pick a single colony from the ring and put it into 1mL MRS liquid (Merck Co. Germany), use a vortex shaker to evenly disperse the colony in the liquid medium, take it out after anaerobic cultivation at 37°C for 24 hours, and inoculum with 2% (v / v) Inoculate in 50mL MRS liquid, culture at 37°C for 24 hours, centrifuge the culture at 9,000rpm for 10 minutes, discard the supernatant, wash the bacter...

Embodiment 2

[0043] The fermentation characteristics of embodiment 2 different lactic acid bacteria in tomato juice

[0044] The seeds of L.plantarum ST-III, L.plantarum ATCC 14917, L.casei ATCC 393, L.bulgaricus LB-340, S.thermophilus ST-BODY-3 (working starter prepared by the above-mentioned method) were mixed with 2% ( v / v) Inoculum amount is aseptically inserted into the pure tomato juice medium prepared by the above method, and the number of live bacteria of Lactobacillus plantarum after inoculation is 2.00~4.00×10 7 cfu / ml (colony forming unit per milliliter), cultured at 37°C for 24h, and the number of viable bacteria was measured by the above-mentioned counting method for the fermented broth cultured for different periods of time.

[0045] The logarithmic value of the total number of viable bacteria in the fermentation broth of L.plantarum ST-III is 7.48 to 9.12, (that is, the total number of viable bacteria is 3.00×10 7 ~1.32×10 9 cfu / mL), the logarithmic value of the total numb...

Embodiment 3

[0046] Fermentation effect comparison of embodiment 3 tomato juice enrichment base, MRS medium, oat medium

[0047] The seeds of Lactobacillus plantarum ST-III (the working starter prepared by the above method) were aseptically inserted into the pure tomato juice medium, MRS medium, and oat medium prepared by the above method with a 2% (v / v) inoculum amount. Among them, the number of live bacteria of Lactobacillus plantarum after inoculation was 3.00~4.00×10 7 cfu / ml (colony forming unit per milliliter), were placed in static culture at 37°C for 24 hours, and the number of live bacteria in the fermented liquid cultured for different time was measured according to the above-mentioned counting method, and compared with Lactobacillus plantarum ST-III in different enrichment base materials Fermentation performance in .

[0048] The logarithmic value of the total number of viable bacteria in the fermented liquid obtained by Lactobacillus plantarum ST-III fermenting the pure tomato...

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Abstract

The invention discloses application of solanum lycopersicum juice in lactobacillus (Lb.) plantarum ST-III fermentation process. The invention also discloses probiotic drinks obtained through Lb. plantarum ST-III fermentation. The probiotic drinks are obtained by inoculating Lb. plantarum ST-III into the sterilized solanum lycopersicum juice and carrying out fermentation at 25-40 DEG C. The fermentation proliferation effect of Lb. plantarum ST-III in the culture medium is equivalent to that in the MRS culture medium commonly used in the laboratories, but the cost spent in obtaining the same dose of ST-III viable bacteria through fermentation is reduced by 80% in comparison with the cost when the MRS culture medium is used. Thus, Lb. plantarum ST-III can be widely applied to study of Lb. plantarum ST-III and development and industrial production of viable bacteria preparations of Lb. plantarum ST-III. Meanwhile, the Lb. plantarum ST-III fermentation liquor with a high viable count, cultured by taking the non-additive pure solanum lycopersicum juice as the fermentation base material, can be directly drunk as the lactobacillus drink having a health care function.

Description

technical field [0001] The invention belongs to the field of fermented food, and in particular relates to a pure natural, low-cost culture method of Lactobacillus plantarum ST-III and its product and application. Background technique [0002] Tomato (Solanum lycopersicum), also known as tomato and foreign persimmon, is native to the Americas and is widely planted globally as edible fruits and vegetables because of its bright color and rich nutrition. However, the seasonality of tomato planting is very strong, and the harvest period is short, resulting in a relatively concentrated market. The characteristics of thin skin, juicy and rich nutrition make it difficult to store for a long time. In order to satisfy consumers’ demand for tomato products anytime and anywhere, tomato paste, tomato powder and other primary tomato products have been developed and introduced to the market. Although most of the tomato flavor is retained, such tomato products are only changed in product fo...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L2/02C12R1/25
Inventor 韩瑨吴正钧季红艾连中陈卫
Owner BRIGHT DAIRY & FOOD
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