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A kind of solid-state mixed bacteria fermentation of whole oats to produce probiotic live bacteria powder and its preparation method

A technology of solid-state fermentation and probiotics, applied in bacteria, powder delivery, pharmaceutical formulations, etc., 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: 2017-01-25
BEIJING SCITOP BIO TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, various sugars and additives are widely 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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  • A kind of solid-state mixed bacteria fermentation of whole oats to produce probiotic live bacteria powder and its preparation method
  • A kind of solid-state mixed bacteria fermentation of whole oats to produce probiotic live bacteria powder and its preparation method
  • A kind of solid-state mixed bacteria fermentation of whole oats to produce probiotic live bacteria powder and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

example 7

[0060] Lactobacillus plantarum P-8 (L.plantarum P-8) and Lactobacillus casei Zhang (L.casei Zhang) were first inoculated in the solid-state fermentation medium with optimized water content, and the mixed bacteria were fermented for 8 hours before inoculation with lactobacillus. Mycobacterium V9 (B.lactisV9) direct injection, and mixed fermentation for 16 hours.

[0061]Inoculum amount and culture conditions: The inoculum amount of the direct injection of the three strains of lactic acid bacteria is 8% (v / w), the pH is natural, the culture temperature is 37±1°C, and the total culture time is 24 hours. to test.

[0062] The total number of viable bacteria measured was 6.47×10 9 CFU / g. Among them, the number of live bacteria of Lactobacillus plantarum P-8 (L.plantarum P-8) is 1.40×10 9 CFU / g, the viable count of Lactobacillus casei Zhang (L.casei Zhang) is 5.07×10 9 CFU / g, the number of live bacteria of Bifidobacterium lactis V9 (B.lactis V9) is 1.46×10 8 CFU / g.

example 8

[0064] Lactobacillus plantarum P-8 (L.plantarum P-8) and Lactobacillus casei Zhang (L.casei Zhang) were first inoculated in the solid-state fermentation medium with optimized water content, and the mixed bacteria were fermented for 8 hours before inoculation with lactobacillus. Mycobacterium V9 (B.lactisV9) direct injection, and mixed fermentation for 16 hours.

[0065] Inoculum amount and culture conditions: The inoculum amount of the three strains of lactic acid bacteria direct injection is 10% (v / w), the pH is natural, the culture temperature is 37±1°C, and the total culture time is 24 hours. to test.

[0066] The total number of live bacteria measured was 5.15×10 9 CFU / g. Among them, the number of live bacteria of Lactobacillus plantarum P-8 (L.plantarum P-8) is 1.14×10 9 CFU / g, the viable count of Lactobacillus casei Zhang (L.casei Zhang) is 4.00×10 9 CFU / g, the number of live bacteria of Bifidobacterium lactis V9 (B.lactis V9) is 1.34×10 8 CFU / g.

[0067] Result: T...

example 9

[0070] Lactobacillus plantarum P-8 (L.plantarum P-8) and Lactobacillus casei Zhang (L.casei Zhang) were first inoculated in the solid-state fermentation medium with optimized water content, and the mixed bacteria were fermented for 8 hours before inoculation with lactobacillus. For the direct injection of Mycobacterium V9 (B.lactisV9), the inoculum volume of the three lactic acid bacteria direct injections is 8% (v / w), the pH is natural, the culture temperature is 37±1°C, and then the mixed bacteria are fermented for 4, 10, At 16, 22, 28, and 34 hours, the number of viable probiotic bacteria in the fresh koji was detected respectively.

[0071] Results: The best culture time is 28 hours after inoculation of Bifidobacterium lactis V9 (B.lactis V9) mixed bacteria fermentation, that is, the best total fermentation time is 36 hours image 3 ). The total number of live bacteria measured at this time was 8.83×10 9 CFU / g. Among them, the number of live bacteria of Lactobacillus pl...

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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

[0001] field of invention [0002] 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 [0003] 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. [0004] 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 b...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A61K35/745A61K35/747A61K9/14A61P1/12
Inventor 高鹏飞张善亭姚国强
Owner BEIJING SCITOP BIO TECH CO LTD
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