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Probiotics viable bacteria powder produced by whole oat solid-state mixed fermentation and preparation method of probiotics viable bacteria powder

A technology of solid-state fermentation and combined live bacteria powder, which is applied in powder delivery, pharmaceutical formulations, and medical raw materials derived from bacteria, etc. It can solve problems such as unsuitable for long-term consumption, and achieve the effect of improving intestinal health and regulating intestinal health

Active Publication Date: 2014-07-02
BEIJING SCITOP BIO TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, various sugars and additives are commonly used in the developed oat fermented products, which are high in fat and sugar and are not suitable for long-term consumption, especially for consumers with high blood fat and high blood sugar

Method used

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  • Probiotics viable bacteria powder produced by whole oat solid-state mixed fermentation and preparation method of probiotics viable bacteria powder
  • Probiotics viable bacteria powder produced by whole oat solid-state mixed fermentation and preparation method of probiotics viable bacteria powder
  • Probiotics viable bacteria powder produced by whole oat solid-state mixed fermentation and preparation method of probiotics viable bacteria powder

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0033] Oat solid-state fermentation medium (%): whole oat powder 55; water 45; sterilized at 115°C for 20 minutes.

[0034] Inoculation and culture conditions: first inoculate Lactobacillus plantarum P-8 (L.plantarum P-8) and Lactobacillus casei Zhang (L.casei Zhang) for direct injection, and then inoculate Bifidobacterium lactis V9 (B. lactis V9) direct injection, and mixed bacteria fermentation for 16 hours, the inoculation amount of the three strains of lactic acid bacteria direct injection is 5% (v / w), the pH is natural, the culture temperature is 37±1°C, and the total culture is 24 hours. For fresh koji The number of viable bacteria in the probiotics was detected.

[0035] The total number of live bacteria measured was 3.56×10 9 CFU / g. Among them, the number of live bacteria of Lactobacillus plantarum P-8 (L.plantarum P-8) is 1.82×10 9 CFU / g, the viable count of Lactobacillus casei Zhang (L.casei Zhang) was 1.74×10 9 CFU / g, the number of live bacteria of Bifidobacteri...

example 2

[0037] Oat solid-state fermentation medium (%): oat whole powder 50; water 50; sterilized at 115°C for 20 minutes.

[0038] Inoculation and culture conditions: first inoculate Lactobacillus plantarum P-8 (L.plantarum P-8) and Lactobacillus casei Zhang (L.casei Zhang) for direct injection, and then inoculate Bifidobacterium lactis V9 (B. lactis V9) direct injection, and mixed bacteria fermentation for 16 hours, the inoculation amount of the three strains of lactic acid bacteria direct injection is 5% (v / w), the pH is natural, the culture temperature is 37±1°C, and the total culture is 24 hours. For fresh koji The number of viable bacteria in the probiotics was detected.

[0039] The total number of live bacteria measured was 5.59×10 9 CFU / g. Among them, the number of live bacteria of Lactobacillus plantarum P-8 (L.plantarum P-8) is 2.57×10 9 CFU / g, the viable count of Lactobacillus casei Zhang (L.casei Zhang) is 3.21×10 9 CFU / g, the number of live bacteria of Bifidobacteriu...

example 3

[0041] Oat solid-state fermentation medium (%): whole oat powder 45%; water 55%; sterilized at 115°C for 20min.

[0042] Inoculation and culture conditions: first inoculate Lactobacillus plantarum P-8 (L.plantarum P-8) and Lactobacillus casei Zhang (L.casei Zhang) for direct injection, and then inoculate Bifidobacterium lactis V9 (B. lactis V9) direct injection, and mixed bacteria fermentation for 16 hours, the inoculation amount of the three strains of lactic acid bacteria direct injection is 5% (v / w), the pH is natural, the culture temperature is 37±1°C, and the total culture is 24 hours. For fresh koji The number of viable bacteria in the probiotics was detected.

[0043] The total number of live bacteria measured was 3.69×10 9 CFU / g. Among them, the number of live bacteria of Lactobacillus plantarum P-8 (L.plantarum P-8) is 1.60×10 9 CFU / g, the viable count of Lactobacillus casei Zhang (L.casei Zhang) is 2.08×10 9 CFU / g, the number of live bacteria of Bifidobacterium l...

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Abstract

The invention belongs to the field of biological agents and discloses triple probiotics viable bacteria powder obtained by whole oat mixed solid-state fermentation utilizing various probiotics direct-adding reagents. The triple probiotics viable bacteria powder contains bifidobacterium lactis V9, lactobacillus plantarum P-8 and lactobacillus casei Zhang, and is prepared by taking whole oat powder as a fermentation substrate, and has excellent gastrointestinal tract digestive juice endurance capacity, is capable of improving a bacterial community structure of human intestinal tracts, capable of regulating blood lipid metabolism and capable of improving pathogenic infection resistance of intestinal tracts, and effectively prevents and relieves irritable bowel syndromes such as diarrhea, constipation, stomachache, abdominal distension.

Description

field of invention [0001] The invention belongs to the field of biological preparations, and relates to a triple probiotic live bacteria powder obtained by using various probiotic direct injections and mixed bacteria solid-state fermentation of whole oats and a preparation method thereof. Background technique [0002] Probiotics are a class of microorganisms that have beneficial effects on the host by improving the gut microbiome. It can inhibit the growth of pathogenic bacteria by participating in the balance of intestinal microorganisms, and avoid drug resistance and superinfection caused by long-term use of antibiotics. Therefore, probiotic products have attracted people's attention in recent years. [0003] At present, although probiotic products on the market are extremely rich, the developed products are mainly fermented dairy products, which contain high fat and cholesterol, and may also cause lactose intolerance. Therefore, non-dairy probiotic products have become a...

Claims

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Application Information

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IPC IPC(8): A61K35/74A61K9/14A61P1/12A61K35/745A61K35/747
Inventor 高鹏飞张善亭姚国强
Owner BEIJING SCITOP BIO TECH CO LTD
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