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Method for improving lactobacillus freeze-drying activity

A lactic acid bacteria and freeze-drying technology, which is applied in the field of yogurt freeze-dried starter and live lactic acid bacteria preparations, to achieve the effects of improving bacterial activity, shortening milk curdling time, and improving freeze-drying activity

Inactive Publication Date: 2014-04-30
朱琴
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  • Claims
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AI Technical Summary

Problems solved by technology

The present invention refers to this treatment method as pre-cultivation

Method used

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Embodiment 1

[0015] The strains were cultured by Lactobacillus delbrueckii subsp. bulgaricus CTCC6047 and Streptococcus thermophilus CTCC6038 in a ratio of 1:1 and 2% into the fermentation medium. They were enriched and cultivated by conventional methods, and the bacteria were collected after centrifugation. Add the above-mentioned protective agent to suspend, and place it at 4°C for 30 minutes to equilibrate for pre-cultivation. Select 20°C, 30°C, 42°C, 55°C for the pre-cultivation temperature and 1 hour, 2 hours, and 3 hours for the pre-cultivation time, and conduct primary selection to investigate the changes in pH and bacterial count during the culture process; investigate the pre-culture The survival rate and clotting time of the treated cells after freeze-drying. The results show that: at the growth temperature of 20°C, the indicators of the bacteria are very close, and the pH and the number of bacteria have no change. With the extension of time, the pH will change, but it is very we...

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Abstract

The invention discloses a method for improving lactobacillus freeze-drying activity and belongs to the technical field of yoghourt freeze-drying culture starters and live lactobacillus preparations. The method comprises the following steps of mixing lactobacilli before freeze-drying and a protective agent, standing the mixture at a temperature of 4 DEG C for 30min for balancing, carrying out pre-culture at a certain temperature for a certain time and carrying out freeze-drying preservation. Compared with the traditional freeze drying method without pre-culture operation, the method is characterized in that after enrichment culture, centrifugation collection and protective agent suspension, suspended lactobacilli are not pre-frozen at a low temperature but are re-cultured at a certain temperature for a certain time and then the cultured lactobacilli are freeze-dried. Pre-culture can repair centrifugation collection-caused lactobacillus damage so that lactobacillus freeze-drying activity is improved. The method introduces a new way of pre-culture and improves the activity of a yoghourt freeze-drying culture starter and a live lactobacillus preparation.

Description

technical field [0001] A method for improving the freeze-dried activity of lactic acid bacteria belongs to the technical field of yogurt freeze-dried starter and live lactic acid bacteria preparations. Background technique [0002] Due to the problems of cost and industrialization, the most commonly used method for cell collection is centrifugation, that is, the centrifugal force of the centrifuge is used to deposit the cells. The purpose is to separate the cells from the culture medium and metabolites, and to minimize For the damage of bacteria, this method is simple, fast, and has a large amount of treatment, which is suitable for commercial production. [0003] After the bacteria are enriched and cultured, collected by centrifugation and suspended with a protective agent, the general measure is to quickly pre-freeze at a low temperature, and freeze-dry after a certain period of time. From the step of suspending the bacteria in the protective agent to pre-freezing, there ...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N1/04C12R1/225C12R1/46
Inventor 朱琴
Owner 朱琴
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