Preparing method and application of gracilaria agaro-oligo saccharide for promoting streptococcus thermophilus growth

A technology of Streptococcus thermophilus and agar oligosaccharide, which is applied in the field of food processing, can solve the problems of substandard quantity of probiotics in products, and achieve the effect of reducing heating time, reducing heat loss and less investment

Active Publication Date: 2016-06-01
FUJIAN PROVINCE LVQI FOOD COLLOID
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the industrial production of probiotic fermented products, there is often a

Method used

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  • Preparing method and application of gracilaria agaro-oligo saccharide for promoting streptococcus thermophilus growth
  • Preparing method and application of gracilaria agaro-oligo saccharide for promoting streptococcus thermophilus growth
  • Preparing method and application of gracilaria agaro-oligo saccharide for promoting streptococcus thermophilus growth

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Effect test

Embodiment 1

[0029] Example 1: A method for preparing Gracilaria agar oligosaccharide grown by Streptococcus thermophilus

[0030] A method for preparing Gracilaria agar oligosaccharide that promotes the growth of Streptococcus thermophilus, comprising the following steps:

[0031] Step 1. Preparation of agarase crude enzyme solution: inoculate the Streptococcus thermophilus strain (Vibriosp.NTi) in the agarase-producing liquid medium, activate the temperature at 25°C, cultivate at 180r / min for 12h, and inoculate with 2% The amount was transferred to the fermentation medium, the culture temperature was 25°C, and 180r / min was cultivated for 24h, the fermentation liquid was centrifuged at 8000r / min at 4°C for 30min, and the supernatant was taken to obtain the crude enzyme liquid of agarase. Agarase crude enzyme solution enzyme activity ≥ 200U / mL;

[0032] Step 2, removing impurities from Gracilaria: washing and removing impurities from Gracilaria, drying, adding water 30 times the weight of...

Embodiment 2

[0041] Embodiment 2: the technical process of preparing oligosaccharides with different degrees of polymerization

[0042] Utilize the crude enzyme liquid prepared by the fermentation of the agarase strain to add to the Gracilaria polysaccharide solution with 50mmol / LTris-HCl as buffer (pH7.0), the concentration of the Gracilaria agar polysaccharide solution is 5g / L, the crude enzyme liquid The added amount is 15%. Enzymatic products such as figure 1 shown. Qualitative test by thin-layer chromatography showed that the degree of polymerization of agar oligosaccharide was 8 when enzymatically hydrolyzing Gracilaria agarose polysaccharide for 20 minutes, 5 for 80 minutes, and 3 for 1280 minutes.

Embodiment 3

[0043] Embodiment 3: the technological process of different oligosaccharides promoting the growth method of Streptococcus thermophilus

[0044] Different oligosaccharides were prepared by using the above method for preparing oligosaccharides, and the culture medium was prepared. The culture medium of Streptococcus thermophilus and Gracilaria agar oligosaccharide were respectively prepared at the same concentration as the glucose medium and agar oligosaccharide in Streptococcus thermophilus. Replace the glucose medium in Streptococcus thermophilus with the same concentration. Streptococcus thermophilus OD 600 The bacterial solution with a value of 0.8, the inoculum size is 2%, the culture condition is under anaerobic environment, 42 ℃, static culture for 2-3 days, draw the growth curve of Streptococcus thermophilus, as figure 2 shown. The results showed that Gracilaria agar oligosaccharides had a better growth-promoting effect on Streptococcus thermophilus than agar oligosac...

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Abstract

The invention discloses a preparing method of gracilaria agaro-oligo saccharide for promoting streptococcus thermophilus growth.The method comprises the steps of 1, preparation of agarase crude enzyme; 2, decontamination of gracilaria, wherein gracilaria is cleaned, decontaminated, dried and heated in a water bath which is 80 DEG C for 2 h; 3, heating and sterilization, wherein heated gracilaria is heated again to 121 DEG C and sterilized for 20 min; 4, latex squeezing, wherein latex squeezing is conducted while gracilaria is still hot, gracilaria is wrapped in a filter cloth and squeezed, and polysaccharide solution filtered out through latex squeezing is collected, cooled, dried and smashed into particles to be bagged to be used, so that gracilaria crude polysaccharide is obtained; 5, enzyme treatment, wherein the agarase crude enzyme is added for treatment to prepare oligosaccharide solution; 6, drying, wherein freeze drying or vacuum drying is conducted on the oligosaccharide solution to obtain solid powder, so that the agaro-oligo saccharide is obtained.The method can be used in lactobacillus fermentation enterprises and dairy product production enterprises to produce high-activity lactic acid bacteria products and high-storability dairy products.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing Gracilaria agar oligosaccharide that promotes the growth of Streptococcus thermophilus and its application. Background technique [0002] Gracilaria (Gracilaria) is a large perennial red algae belonging to the Rhodophyta. It is one of the coastal algae culture species in Guangdong, Zhejiang and Taiwan in my country. It is mainly used as feed for fish farming and raw materials for food production. Gracilaria agar oligosaccharide is a non-digestible oligosaccharide, which can significantly promote the growth of Streptococcus thermophilus, and can inhibit the growth of pathogenic bacteria, spoilage bacteria and other harmful bacteria, and can improve human immunity and endocrine System, promote the absorption of nutrients, improve the sub-health state of the human body, treat enteritis, diarrhea, constipation and side effects of drugs caused by bacteri...

Claims

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Application Information

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IPC IPC(8): C12P19/14C12N1/20C12R1/46
CPCC12N1/20C12P19/14
Inventor 洪清林肖安风林坤城郭东旭郑毅倪辉蔡慧农嵇海峰杨秋明吴昌正
Owner FUJIAN PROVINCE LVQI FOOD COLLOID
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