Functional lactobacillus plantarum and preparation method of compound bacterial powder of functional lactobacillus plantarum

A technology of Lactobacillus plantarum and compound bacteria powder, which is applied in the directions of drug combination, microorganism-based method, biochemical equipment and method, etc., can solve the problems such as compounding of natto and red yeast rice that are not involved

Inactive Publication Date: 2015-04-29
BEIJING UNIV OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In addition, there are some patent documents related to Lactobacillus plantarum with cholesterol-lowering ability, but they have not yet involved the compounding of natto and red yeast rice to make functional bacterial powder

Method used

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  • Functional lactobacillus plantarum and preparation method of compound bacterial powder of functional lactobacillus plantarum
  • Functional lactobacillus plantarum and preparation method of compound bacterial powder of functional lactobacillus plantarum
  • Functional lactobacillus plantarum and preparation method of compound bacterial powder of functional lactobacillus plantarum

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1, the preparation method of Lactobacillus plantarum subsp. plant bacterial powder

[0035] 1. Preparation of Lactobacillus plantarum subsp. planta bacterial powder

[0036] (1) Strain activation: Inoculate the Lactobacillus plantarum subsp. Zhang-LL strain after activated and expanded culture into 2L modified MRS medium, and use a 5L fully automatic fermenter for high-density fermentation, with the temperature controlled at 34°C , the pH of the fermented liquid is 6.5, the stirring speed is 150r / min, and fermented for 20-28 hours to obtain the fermented liquid.

[0037]Improved MRS liquid medium formula: tryptone 10.0g, beef extract 10.0g, yeast extract powder 5.0g, triammonium citrate 2.0g, glucose 20.0g, Tween 801.0mL, sodium acetate 5.0g, dipotassium hydrogen phosphate 2.0g , magnesium sulfate 0.5g, manganese sulfate 0.25g, water 1L, pH6.5, 0.1Mpa sterilization for 15min.

[0038] (2) Collecting the sludge: put the fermentation broth in a centrifuge, ce...

Embodiment 2

[0042] The preparation method of embodiment 2, bacillus natto natto powder

[0043] 1. Preparation of Bacillus natto natto powder

[0044] (1) Strain activation and expansion culture: put the slant strain of Bacillus natto into a 100mL Erlenmeyer flask containing 20mL of seed medium, shake the flask at 37°C and 200r / min for 24-36h; then take 1mL of seed The solution was transferred into a 250mL Erlenmeyer flask equipped with 50mL of fermentation medium, and cultured on a shaker at 37°C and 200r / min for 24-36h to obtain the expanded seed solution of Bacillus natto.

[0045] In the above method, the seed medium formula: 2g of peptone, 3g of beef extract, 3g of glucose, 5g of NaCl, 1L of water, pH 7.0, sterilized at 0.1Mpa for 15min.

[0046] (2) Fermentation: crush edible soybeans to 100 mesh, add water in an appropriate proportion, sterilize at 0.1Mpa for 60 minutes, cool to 40°C, inoculate Bacillus natto with expanded seed liquid, stir evenly, and ferment at 37°C for 24 hours...

Embodiment 3

[0051] Embodiment 3, the preparation method of Monascus purpura Monascus powder

[0052] 1. Preparation of Monascus purpura Monascus powder

[0053] (1) Strain activation and expansion culture: Inoculate the slant strain of Monascus purpura onto malt agar medium, culture at 30°C for 48 hours, and store at 4°C; pick the activated strain and inoculate it into the solid spore medium, After culturing at 30° C. for 5 days, the spores were washed with physiological saline to obtain Monascus purpura spore liquid.

[0054] (2) Solid-state fermentation: centrifuge the spore liquid at 10 000 r / min for 20 minutes, take the spore sludge, add it to the solid-state fermentation medium, stir evenly, and culture at 32°C for 12-15 days to obtain red yeast rice.

[0055] In the above method, the solid-state fermentation medium formula is: indica rice 70% + buckwheat 30% as the base medium, and 0.1% glucose, 0.3% 501 rapeseed peptone and 0.04% ZnSO 4 .

[0056] (3) Drying and crushing: after ...

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Abstract

The invention relates to a functional lactobacillus plantarum plant subspecies having a holesterol lowering function and a preparation method of a compound bacterial powder of the plant subspecies, and belongs to the application fields of functional food and microecologics. According to the preparation method, the lactobacillus plantarum plant subspecies Zhang-LL CGMCC No. 6936 is used for preparing Zhang-LL strain freeze-dried powder by virtue of culture activation, fermentation, bacterial sludge collection and freeze-drying, and the viable count of the freeze-dried powder is 3.50*10<11> CFU/g. Bacillus natto BNZ3 CGMCC No. 9146 is used for preparing bacillus natto power by virtue of culture activation, enlarged cultivation, fermentation and drying, and the activity of nattokinase in the bacillus natto power is 2000IU/g; monacus purpureus Zhang-MP CGMCC No. 9221 is used for preparing monacus purpureus powder by virtue of culture activation, enlarged cultivation, solid-state fermentation, drying and grinding; as being tested, the content of the active substance Monacolin K in the monacus purpureus powder is 4.98mg/g. The prepared lactobacillus plantarum plant subspecies powder is thoroughly mixed with the bacillus natto power and the monacus purpureus powder in the ratio of 1:1:1(w/w), thereby obtaining compound bacterial powder having the serum cholesterol lowering effect.

Description

technical field [0001] The invention relates to a plant subspecies of Lactobacillus plantarum with the ability to lower cholesterol, and takes Lactobacillus plantarum powder as the main raw material, adds natto powder and red yeast rice powder, and prepares a compound bacterial powder with cholesterol-lowering function, which belongs to Functional food and microecological preparation application fields. Background technique [0002] A high serum cholesterol level is a major risk factor for cardiovascular disease. The Lactobacillus plantarum subspecies, Bacillus natto, and Monascus purpura used in the present invention are all edible probiotics. The probiotics made from these three bacterial strains Functional compound bacterial powder can prevent hypercholesterolemia and has a good health care effect on the human body. [0003] Probiotic lactic acid bacteria can promote the absorption of protein and other nutrients, produce a large number of beneficial substances such as vi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/14A61P3/06C12R1/25C12R1/07C12R1/645
CPCC12N1/20C12N1/14
Inventor 谢远红张红星刘慧于立娟金君华段慧霞熊利霞高秀芝
Owner BEIJING UNIV OF AGRI
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