Production method of microbial preparation by symbiotic fermentation of lactic acid bacteria and saccharomycetes

A microbial preparation and symbiotic fermentation technology, applied in the field of food biology, to achieve the effects of strong acid production ability, safe and reliable food, and good symbiotic effect

Active Publication Date: 2013-12-25
INNER MONGOLIA AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its health care function has always attracted the research interest of scholars at home and abroad, especially Japan, the United States, Singapore and domestic scholars have invested

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: the screening of bacterial strain combination

[0024] Screening of lactic acid bacteria and yeast with good symbiosis: 12 strains of lactic acid bacteria and 8 strains of yeast isolated and identified from sour kumiss in the pastoral area of ​​Xilin Gol League, Inner Mongolia, with strong acid production were selected as the test strains. Among them, there are 6 strains of Lactobacillus, which are Lactobacillus maltella HE1-1, Lactobacillus San Francisco HE1-2, Lactobacillus casei HE1-3, Lactobacillus casei HE1-4, Lactobacillus casei HE1-5, Lactobacillus San Francisco HE1-6 ; 6 strains of Lactococcus, namely Enterococcus faecium HE1, Enterococcus faecium HE2, Enterococcus faecium HE3, Enterococcus faecium HE4, Enterococcus faecium HE5, Enterococcus pseudoavinis HE6; Yeast, J-2 Torula spores, J-3 Clerkia, J-4 Brettanomyces, J-5 Firmicutes, J-6 Firmicutes, J-7 yeasts, J-8 Endosporum yeast. These strains are preserved in the Microbiology Laboratory of the ...

Embodiment 2

[0031] Embodiment 2 prepares microbial preparation

[0032] The production process of this embodiment mainly includes: strain activation→medium preparation→inoculation→fermentation→centrifugal washing→adding cryoprotectant→pre-freezing→freeze-drying→vacuum packaging.

[0033] The main points of operation are as follows:

[0034] (1) Activation of lactic acid bacteria and yeast: Inoculate the lyophilized and preserved Enterococcus faecium HE5 strain into MRS liquid medium, culture it at the optimum proliferation temperature of 37°C for 18 hours, continuously multiply for three generations, and set aside; Dried Saccharomyces cerevisiae J-4 was inoculated in YEPD liquid medium, cultured on a shaker at 30°C and 130r / min for 36 hours, continuously multiplied for three generations, and set aside.

[0035] (2) Medium preparation: skim milk powder 10g / 100mL, soybean peptone 0.5g / 100mL, sucrose 0.5g / 100mL, yeast extract powder 0.5g / 100mL. After dissolving, it was sterilized at 121°C ...

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Abstract

The invention discloses a production method of a microbial preparation by symbiotic fermentation of lactic acid bacteria and saccharomycetes. The production method is characterized by comprising the following steps: carrying out symbiotic assemblage screening on lactic acid bacteria and saccharomycetes separated from an Inner Mongolia dairy product kumiss to select a set of enterococcus faecium HE5 and brewer yeast J-4 with mutual promotion, wherein the viable count of the lactic acid bacteria reaches 2.88*10<9>CFU (Colony-Forming Unit)/mL when enterococcus faecium HE5 and brewer yeast J-4 screened are cultivated on an optimized skimmed milk culture medium, the viable count of the saccharomycetes reaches 3.3*10<8>CFU/mL, and double bacteria culture is better to promote the growing effect of lactic acid bacteria; and freezing and drying the cultivated and harvested double bacteria to obtain the microbial preparation by symbiotic fermentation of lactic acid bacteria and saccharomycetes. The microbial preparation is good in symbiotic effect and strong in acid-producing capacity.

Description

technical field [0001] The invention belongs to the field of food biotechnology, and in particular relates to a brand-new production method of microbial preparations symbiotically fermented by lactic acid bacteria and yeasts, and the microbial preparations obtained by the method. Background technique [0002] Microbial preparations are widely used in food processing, nutrition and health care and other fields, such as yogurt starter; bread and steamed bread starter; livestock feed starter, etc. However, there are still few microbial preparations used as symbiotic fermentation of lactic acid bacteria and yeast, especially the microbial strains from Inner Mongolian national dairy product kumiss. Sour kumiss is a kind of beverage formed by the natural fermentation of lactic acid bacteria and yeast with mare's milk as raw material. It is famous for its nutrition, health care, medical functions and unique flavor. Auxiliary drugs for cardiovascular diseases, high blood pressure, ...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N1/18A23C9/127C12R1/865C12R1/01
Inventor 田建军贺银凤张开屏靳烨
Owner INNER MONGOLIA AGRICULTURAL UNIVERSITY
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