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Bacillus coagulans, Lactobacillus casei, Lactobacillus plantarum probiotics and preparation thereof

A technology of Bacillus coagulans and Lactobacillus casei, which is applied in the field of feed microorganisms, can solve the problems of insufficient aroma of fermented products, cumbersome operation of machinery and equipment, and difficult post-processing, so as to improve animal palatability, increase annual milk production, and benefit The effect of digestion and absorption

Active Publication Date: 2016-04-27
INNER MONGOLIA SCI PLUS BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But at the same time, when using liquid fermentation to make fermented feed, there are also the above-mentioned defects such as high cost, high environmental pollution, difficult post-processing, cumbersome operation of machinery and equipment, and the produced fermented products have insufficient aroma and poor palatability.

Method used

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  • Bacillus coagulans, Lactobacillus casei, Lactobacillus plantarum probiotics and preparation thereof
  • Bacillus coagulans, Lactobacillus casei, Lactobacillus plantarum probiotics and preparation thereof
  • Bacillus coagulans, Lactobacillus casei, Lactobacillus plantarum probiotics and preparation thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0044] Embodiment 1: the probiotic preparation containing Bacillus coagulans, Lactobacillus casei, Lactobacillus plantarum and its preparation method, its preparation method comprises strain culture and its solid-state fermentation culture.

[0045] The seed culture conditions: Bacillus coagulans HM-09 and Bacillus licheniformis BL-09 seed culture conditions: placed on a shaker, the rotation speed is 180r / min, the temperature is 37 ° C, cultivated for 24h; Lactobacillus casei HM-09 and plant Lactobacillus HM-10 was cultured statically at 37°C for 24 hours in an incubator.

[0046] The seed medium of Bacillus coagulans HM-09, Lactobacillus casei HM-09, Bacillus licheniformis BL-09 and Lactobacillus plantarum HM-10 are all (g / L): peptone 20, glucose 50, add water to 1L, pH7.0-7.2.

[0047] The solid-state fermentation culture method is as follows: Bacillus coagulans HM-09, Lactobacillus casei HM-09 and Lactobacillus plantarum HM-10 are inserted into a solid medium for mixed fer...

Embodiment 2

[0052] Embodiment 2: the probiotic preparation containing Bacillus coagulans, Lactobacillus casei, Lactobacillus plantarum and its preparation method, its preparation method comprises strain culture and its solid-state fermentation culture.

[0053] The seed culture conditions: Bacillus coagulans HM-09 and Bacillus licheniformis BL-09 seed culture conditions: placed on a shaker, the rotation speed is 180r / min, the temperature is 37 ° C, cultivated for 24h; Lactobacillus casei HM-09 and plant Lactobacillus HM-10 was cultured statically at 37°C for 24 hours in an incubator.

[0054] The solid-state fermentation culture method is as follows: Bacillus coagulans HM-09, Lactobacillus casei HM-09 and Lactobacillus plantarum HM-10 are inserted into the solid medium for mixed fermentation at a temperature of 33°C and a humidity of 50%, and after 24 hours of mixed fermentation, licheniformis spores are added Bacillus BL-09 continued to ferment for 24 hours at a temperature of 37°C and a...

Embodiment 3

[0059] Embodiment 3: the probiotic preparation containing Bacillus coagulans, Lactobacillus casei, Lactobacillus plantarum and its preparation method, its preparation method comprises strain culture and its solid-state fermentation culture.

[0060] The seed culture conditions: Bacillus coagulans HM-09 and Bacillus licheniformis BL-09 seed culture conditions: placed on a shaker, the rotation speed is 180r / min, the temperature is 37 ° C, cultivated for 24h; Lactobacillus casei HM-09 and plant Lactobacillus HM-10 was cultured statically at 37°C for 24 hours in an incubator.

[0061]The solid-state fermentation culture method is as follows: Bacillus coagulans HM-09, Lactobacillus casei HM-09 and Lactobacillus plantarum HM-10 are inserted into a solid medium for mixed fermentation at a temperature of 33°C and a humidity of 50%, adding licheniformis spores after 20 hours of mixed fermentation Bacillus BL-09 continued to ferment for 28 hours at a temperature of 33°C and a humidity o...

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Abstract

The invention relates to a Bacillus coagulans-Lactobacillus casei-Lactobacillus plantarum probiotic inoculum and preparation thereof. The solid fermentation probiotic inoculum belongs to the technical field of feed microbes. The invention relates to an application technology which is implemented by carrying out solid state fermentation on bean pulp, bran and corn flour used as matrixes by using Bacillus coagulans HM-09, Bacillus licheniformis BL-09, Lactobacillus casei HM-09 and Lactobacillus plantarum HM-10, wherein the collection number of the Bacillus licheniformis BL-09 is CGMCC No.5686. The preparation method comprises the following steps: inoculating Bacillus coagulans, Lactobacillus casei and Lactobacillus plantarum into a solid culture medium, carrying out mixed fermentation for 18-28 hours, adding Bacillus licheniformis BL-09, and continuing fermentation for 20-28 hours to obtain the product. The product has special acid aroma, the viable count of the bean pulp-bran-corn flour fermented product is high, and the degradation rate of the bean pulp protein is high. The preparation method is low in production cost, can enhance the economic benefit and is simple to operate.

Description

technical field [0001] The invention belongs to the technical field of feed microbes, and relates to a soybean meal, bran, and corn flour as substrates, and probiotics Bacillus coagulans (Bacillus coagulans) HM-09, Bacillus licheniformis (Bacillus licheniformis) BL-09, Lactobacillus casei ) HM-09 and Lactobacillus plantarum (Lactobacillus plantarum) HM-10 solid-state fermentation application technology, this technology can be widely used in animal probiotic microecology and other aspects. Background technique [0002] At present, probiotic products mostly use probiotics to directly ferment with liquid milk and soy milk to obtain functional yogurt or soy milk, and the rest are fermented in liquid state to directly collect probiotic cells and make probiotic powder, tablets or capsules. The use of liquid fermentation will produce a large amount of waste water, which will cause great environmental pollution, difficult post-treatment, and cumbersome operation of machinery and equ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23K10/18C12R1/07C12R1/10C12R1/245C12R1/25A23K50/10
Inventor 姚国强张善亭包维臣
Owner INNER MONGOLIA SCI PLUS BIOTECH
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