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Preparation method of lactobacillus johnsonii microcapsule, microcapsule and application of additive

A technology of Lactobacillus johnsonii and microcapsules, which is applied in the field of high-density fermentation of lactic acid bacteria and microcapsule coating, can solve the problems of less feeding, difficult process control, and complicated operation, so as to reduce energy consumption and environmental pollution, avoid The damage of the material, the effect of prolonging the storage time

Active Publication Date: 2013-06-19
BEIJING DABEINONG TECH GRP CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

(1) The existing process of interfacial polymerization method has the problems of complicated operation, difficult process control, difficulty in large-scale production and inability to obtain dry lactic acid bacteria microcapsule powder products
(2) The extrusion method is the most traditional and common method, and sodium alginate is used as the most immobilized material, but the disadvantage is that it is difficult to obtain dry lactic acid bacteria microcapsule powder products
However, this method has the problems of uneven dispersion of lactic acid bacteria and high mortality of lactic acid bacteria during the preparation process.
(4) Both the interface polymerization method and the double emulsion method must use a cross-linking agent with certain toxicity, which will cause damage to the activity of lactic acid bacteria, and it is difficult to be widely recognized.
[0004] Lactobacillus johnsonii is one of the edible lactic acid bacteria strains approved by the Ministry of Health and other relevant departments in my country. There are already related products of Lactobacillus johnsonii on the market, but they are mainly used for medicine, but relatively few for feeding. At present So far, this bacteria is not a feed additive variety approved by the Ministry of Agriculture

Method used

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  • Preparation method of lactobacillus johnsonii microcapsule, microcapsule and application of additive

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] a. Bacteria activation:

[0045] The cryopreserved Lactobacillus johnsonii was inoculated into the MRS liquid medium, cultured at 37° C. for 18 hours, and passed down once in this way to obtain the activated Lactobacillus johnsonii strain.

[0046] b. Preparation of culture medium:

[0047] First, take the following raw materials respectively: 90 parts by weight of brown sugar, 8 parts by weight of yeast extract powder, 30 parts by weight of soybean peptone, 3 parts by weight of dipotassium hydrogen phosphate, 13 parts by weight of sodium acetate, 0.8 parts by weight of MgSO 4 ·7H 2 O, 0.04 parts by weight MnSO 4 ·5H 2 O: Add the above raw materials to 1000 parts by weight of water, stir evenly, adjust the pH value to 6.4 with 30% sodium hydroxide, and then sterilize at a temperature of 115° C. for 15 minutes to obtain the fermentation medium;

[0048] C, the preparation of strain fermented liquid:

[0049] Based on the weight of the medium used, inoculate the acti...

Embodiment 2

[0067] a. Bacteria activation:

[0068] The frozen Lactobacillus johnsonii (Lactobacillus johnsonii) CGMCC No.4926 was inoculated in MRS liquid medium, cultured at 37° C. for 20 h, and passed twice in this way to obtain the activated Lactobacillus johnsonii strain.

[0069] b. Preparation of culture medium:

[0070] First, take the following raw materials respectively: 115 parts by weight of brown sugar, 10 parts by weight of yeast extract powder, 40 parts by weight of soybean peptone, 3.2 parts by weight of dipotassium hydrogen phosphate, 14 parts by weight of sodium acetate, 0.9 parts by weight of MgSO 4 ·7H 2 O, 0.06 parts by weight MnSO 4 ·5H 2 O: Stir the above raw materials and 1000 parts by weight of water evenly, use 35% NaOH to adjust the pH value to 6.6, and then sterilize at a temperature of 121° C. for 15 minutes to obtain the fermentation medium;

[0071] C, the preparation of strain fermented liquid:

[0072] Based on the weight of the medium used, the activ...

Embodiment 3

[0084] a. Bacteria activation:

[0085] The frozen Lactobacillus johnsonii (Lactobacillus johnsonii) CGMCC No.4926 was inoculated in MRS liquid medium, cultured at 37° C. for 20 h, and passed twice in this way to obtain the activated Lactobacillus johnsonii strain.

[0086] b. Preparation of culture medium:

[0087] First, take the following raw materials respectively: 120 parts by weight of brown sugar, 12 parts by weight of yeast extract powder, 50 parts by weight of soybean peptone, 3.5 parts by weight of dipotassium hydrogen phosphate, 15 parts by weight of sodium acetate, 1.0 parts by weight of MgSO 4 ·7H 2 O, 0.08 parts by weight MnSO 4 ·5H 2 O: Add the above raw materials into 1000 parts by weight of water, stir evenly, use 40% NaOH to adjust the pH value to 6.6, and then sterilize at a temperature of 115° C. for 20 minutes to obtain the fermentation medium;

[0088] C, the preparation of strain fermented liquid:

[0089] Based on the weight of the medium used, the...

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Abstract

The present invention relates to a preparation method of lactobacillus johnsonii microcapsule, the microcapsule, and application of the microcapsule in preparation of an additive; and belongs to technical field of lactobacillus high density fermentation and microcapsule coating. The preparation method helps to achieve drying of lactobacillus johnsonii at room temperature, the preparation process is easy to control, the bacteria survival rate is high, the obtained product is long in storage period, and the storage time can be significantly extended. An ultrasonic spray nozzle is used in the present invention for spraying the material to make capsules and to obtain microcapsules of a uniform size, and the microcapsules are dried under vacuum at room temperature in the atmosphere of a protective gas. The effects of low temperature of low temperature freeze drying and high temperature of high temperature spray drying on lactobacillus johnsonii in the microcapsules are prevented, the damage of temperature for the material in high temperature steam drying process is prevented, product quality is improve, energy consumption and environmental pollution are reduced, and the problem that continuous drying cannot be conducted in the vacuum freeze drying process is also solved.

Description

technical field [0001] The invention relates to a preparation method of Lactobacillus johnsonii microcapsules and the application of the microcapsules in the preparation of feed additives, and belongs to the technical field of high-density fermentation of lactic acid bacteria and microcapsule coating. Background technique [0002] Lactic acid bacteria are resident beneficial bacteria in animals, which can antagonize pathogenic microorganisms, regulate the balance of animal digestive tract microflora; stimulate the immune system and enhance immunity; The gut performs important physiological functions. With the continuous deepening of people's understanding and research on lactic acid bacteria at home and abroad, more and more lactic acid bacteria products have been popularized and applied in nutrition, health care and medical treatment. [0003] However, the micro-ecological preparations based on lactic acid bacteria are mainly live bacterial agents, and most lactic acid bac...

Claims

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Application Information

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IPC IPC(8): C12N11/10C12N11/04A23K1/16C12R1/225
Inventor 杜建涛付维来王安如
Owner BEIJING DABEINONG TECH GRP CO LTD
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