Probiotic preparation containing Lactobacillus casei and Bacillus licheniformis and preparation method thereof

A technology of Bacillus licheniformis and Lactobacillus casei, which is applied in the field of probiotic fermentation, can solve the problems of large environmental pollution, cumbersome operation of machinery and equipment, and difficult post-processing, and achieve low capital investment, maintenance of intestinal microecological balance, and low production costs. low effect

Active Publication Date: 2017-01-11
内蒙古科拓微生态科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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 equipment

Method used

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  • Probiotic preparation containing Lactobacillus casei and Bacillus licheniformis and preparation method thereof
  • Probiotic preparation containing Lactobacillus casei and Bacillus licheniformis and preparation method thereof
  • Probiotic preparation containing Lactobacillus casei and Bacillus licheniformis and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1: Mixed solid-state fermentation of probiotic preparations

[0021] (1) Preparation of bacterial seed solution

[0022] Bacillus licheniformis BL-09 was inoculated into the liquid seed medium from a frozen glycerol tube, placed on a shaker with a rotation speed of 150-180r / min and a temperature of 30-37°C, and cultivated for 20-24h. Lactobacillus casei HM-09 is inoculated into the liquid seed culture medium, placed in a constant temperature incubator for static cultivation, the cultivation temperature is 30-37°C, and the cultivation time is 20-24h. The liquid seed medium is (g / L): peptone 10-20, glucose 10-20, the rest is water, pH 7.0-7.2.

[0023] (2) Solid state fermentation

[0024] First inoculate Lactobacillus casei HM-09 in the solid-state fermentation medium with 1%-5% inoculation amount (v / w), control the temperature at 32-35°C, and relative humidity at 40%-60%; after 18-25 hours of fermentation, inoculate with 2 -8% inoculation amount (v / w) was ins...

Embodiment 2

[0030] Embodiment 2: the impact of Lactobacillus casei HM-09 inoculum size on the number of viable bacteria

[0031] Lactobacillus casei HM-09 was inoculated into the liquid seed medium, placed in a constant temperature incubator for static culture, the culture temperature was 37°C, and the culture time was 20h. The composition of the liquid seed culture medium is (g / L): 10 peptone, 20 glucose, the rest is water, and the pH is 7.0-7.2.

[0032] The solid-state fermentation medium is composed of soybean meal, bran and corn flour, and the composition and mass ratio of the soybean meal, bran and corn flour are: soybean meal, bran and corn flour=10:10:0.5. The moisture content was controlled at 40%, and sterilized at 115°C for 20 minutes.

[0033] 1% (v / w), 3% (v / w), and 5% (v / w) of Lactobacillus casei HM-09 were inoculated in the solid medium respectively, and the Lactobacillus casei in the fermentation product was measured after single-bacteria fermentation for 48 hours. HM-09...

Embodiment 3

[0034] Embodiment 3: the influence of bacillus licheniformis BL-09 inoculum amount on viable count

[0035] Bacillus licheniformis BL-09 was inoculated into the liquid seed medium from a frozen glycerol tube, placed on a shaker with a rotation speed of 180 r / min and a temperature of 37°C, and cultivated for 20 hours. Lactobacillus casei HM-09 was inoculated into the liquid seed medium, placed in a constant temperature incubator for static culture, the culture temperature was 37°C, and the culture time was 20h. The composition of the liquid seed culture medium is (g / L): 10 peptone, 20 glucose, the rest is water, and the pH is 7.0-7.2.

[0036] The solid-state fermentation medium is composed of soybean meal, bran and corn flour, and the composition and mass ratio of the soybean meal, bran and corn flour are: soybean meal, bran and corn flour=10:10:0.5. The moisture content is controlled at 60%, and it is sterilized at 115°C for 20 minutes.

[0037] Inoculate 1% (v / w) Lactobaci...

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Abstract

The invention belongs to the technical field of fermentation of probiotics, and relates to a solid state fermentation using bean pulp, bran and corn flour as matrixes and probiotics Lactobacillus casei HM-09 and Bacillus licheniformis BL-09 as strains, particularly a probiotic solid fermentation technique which can be widely used in the field of microecology. The method can be used for producing a fermented feed product with special sourness, and the fermented product has the advantages of high viable count and high degradation ratio of bean pulp proteins. 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 probiotic fermentation, and in particular relates to a kind of probiotics Lactobacillus casei HM-09 (Lactobacillus casei HM-09) and Bacillus licheniformis BL-09 (Bacillus licheniformis BL) with soybean meal, bran and corn flour as substrates. -09) is a solid-state fermentation technology for strains, which can be widely used in animal 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 equipment. Therefore, this application adopts Lactobacil...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23K10/18C12R1/10C12R1/245A23K10/12A23K10/30A23K10/37
CPCY02P60/87
Inventor 姚国强高鹏飞
Owner 内蒙古科拓微生态科技发展有限公司
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