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Leuconostoc mesenteroides freeze-dried preparation as well as production method and application of leuconostoc mesenteroides freeze-dried preparation

A technology of leuconostoc enteroconostoc and freeze-dried preparations, applied in the direction of leuconostoc, bacteria used in food preparation, application, etc., can solve the problems of increased contamination of live bacterial preparations, threats to consumers, complex formulas, etc., to achieve Good storage stability, reduced mechanical damage, and simple process

Active Publication Date: 2015-05-27
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Visible, the formula involved in the preparation of existing lactic acid bacteria lyophilization preparation is complicated (a formula often can relate to multiple lyoprotectants), and process is loaded down with trivial details (usually needs lactic acid bacteria to cultivate and collect in advance and be resuspended in aseptic lyoprotectant solution , and then pre-freeze and freeze-dry to obtain freeze-dried lactic acid bacteria preparations), and the complex formula and complicated operation greatly increase the risk of contamination of live bacteria preparations during the preparation process, thus forming a potential threat to consumers

Method used

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  • Leuconostoc mesenteroides freeze-dried preparation as well as production method and application of leuconostoc mesenteroides freeze-dried preparation
  • Leuconostoc mesenteroides freeze-dried preparation as well as production method and application of leuconostoc mesenteroides freeze-dried preparation
  • Leuconostoc mesenteroides freeze-dried preparation as well as production method and application of leuconostoc mesenteroides freeze-dried preparation

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Embodiment 1

[0025] The preparation of embodiment 1 leuconostoc enteromenis freeze-dried preparation and the mensuration of survival rate, viable count

[0026] 1. Materials and methods

[0027] Preparation of tomato juice sucrose medium: ripe tomatoes were washed, peeled, squeezed by a juicer, filtered through 100-mesh gauze to get the juice, boiled for 5 minutes, centrifuged at 8000g for 10 minutes to get the supernatant, added 15% (w / v) sucrose, heated to dissolve and then cooled to room temperature, adjust the pH to 7.0 with food-grade alkali, sterilize at 121°C for 20 minutes, and cool to room temperature to obtain a sterile tomato juice sucrose medium.

[0028] Preparation of seeds (fermentation strains):

[0029] Dissolve the freeze-dried powder of L. mesenteroides BD1710 (the preservation number of Leuconostoc enterococcus is CGMCCNo.6432, please refer to the Chinese patent publication number CN 103013891A for the source of the strain) with a small amount of sterile distilled wate...

Embodiment 2

[0037] The preparation of embodiment 2 leuconostoc enteromenis freeze-dried preparation and the mensuration of survival rate, viable count

[0038] 1. Materials and methods

[0039] Preparation of tomato juice sucrose medium: ripe tomatoes were washed, peeled, squeezed by a juicer, filtered through 100-mesh gauze, boiled for 10 minutes, centrifuged at 4,000g for 10 minutes to get the supernatant, added 5% (w / v) sucrose and heated to dissolve Cool to room temperature, adjust the pH to 7.5 with food-grade alkali, sterilize at 135°C for 10 minutes, and cool to room temperature to obtain a sterile tomato juice sucrose medium.

[0040] The preparation of seed (fermentation strain): with embodiment 1

[0041] 2. Preparation of Leuconostoc enterolis freeze-dried preparation

[0042] (1) The seeds of L. mesenteroides BD1710 were aseptically inoculated in tomato juice sucrose medium with pH 7.0 and sucrose concentration of 5% (w / v) according to the inoculum size of 5% (v / v), at 35°C,...

Embodiment 3

[0046] The preparation of embodiment 3 leuconostoc enteromenis freeze-dried preparation and the mensuration of survival rate, viable count

[0047] 1. Materials and methods

[0048] Preparation of tomato juice sucrose medium: ripe tomatoes were washed, peeled, squeezed by a juicer, filtered through 100-mesh gauze to extract the juice, boiled for 1 min, centrifuged at 12,000g for 10 min, supernatant was taken, and 20% (w / v) sucrose was added to heat to dissolve After cooling to room temperature, adjust the pH to 6.5 with food-grade alkali, sterilize at 110°C for 30 minutes, and cool to room temperature to obtain a sterile tomato juice sucrose medium. The preparation of seed (fermentation strain): with embodiment 1.

[0049] 2. Preparation of Leuconostoc enterolis freeze-dried preparation

[0050] (1) The seeds of L. mesenteroides BD1710 were aseptically inoculated in the tomato juice sucrose medium with pH 7.0 and sucrose concentration of 20% (w / v) according to the inoculum s...

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Abstract

The invention discloses a leuconostoc mesenteroides freeze-dried preparation as well as a production method and the application of the leuconostoc mesenteroides freeze-dried preparation. The production method comprises the following steps: (1) inoculating a tomato juice cane sugar culture medium with the L. mesenteroides for shake cultivation under the conditions of a temperature ranging from 20 to 35 DEG C and a rotating speed of 100-300rpm for 8-48 hours, thereby obtaining a fermentation liquid; (2) regulating the pH value of the fermentation liquid obtained in the step (1) to the range of 6.5 to 7.5, and then performing freeze-frying to obtain the preparation. The production method is simple in process; the obtained leuconostoc mesenteroides freeze-dried preparation has the advantages that the survival rate of the probiotic strain contained in the preparation is high and the viable count of the probiotics is high; the obtained freeze-dried preparation also has the advantage of excellent preservation stability.

Description

technical field [0001] The invention belongs to the field of biological technology, and in particular relates to a leuconostoc enterococci freeze-dried preparation and a preparation method and application thereof. Background technique [0002] Leuconostoc is an important commercial lactic acid bacteria strain in dairy production, which belongs to Gram-positive bacteria. Studies have shown that Leuconostoc can regulate intestinal disorders, metabolize fructose to produce mannitol, synthesize K vitamins, hydrolyze α-galactoside, produce bacteriocin and other beneficial functions, and at the same time help to form cheese holes and produce flavor substances. In addition, under the action of glycosyltransferase, Leuconostoc can use sucrose as a substrate to synthesize dextran (dextran, a kind of polysaccharide), which has the characteristics of thickening, stabilizing, emulsifying water system and water holding capacity. It can be seen that the function of Leuconostoc has been w...

Claims

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Application Information

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IPC IPC(8): C12N1/04A23L1/30A23L33/135
CPCC12N1/04A23V2400/321
Inventor 吴正钧郭本恒韩瑨刘振民徐晓芬
Owner BRIGHT DAIRY & FOOD
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