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Method for preparing functional sugar-producing probiotic starter

A starter and probiotic technology, which is applied in the field of biological preparation, can solve the problems of not allowing subsequent use, restricting the development of lactic acid bacteria starter and fermented dairy products, etc., and achieves the effect of maintaining the activity of probiotics

Inactive Publication Date: 2017-05-31
J JIANGSU LIANGFENG FOODSTUFF GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the starters used, such as imported strains, can only be used once, and are generally not allowed to be used for subsequent generations. The production cost is 1.5 times that of domestically produced strains, and in the long run, it will definitely restrict my country's lactic acid bacteria starter and fermented milk. product development

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Lactobacillus plantarum was used as a fermentation strain, and 5% was inoculated into the proliferation medium of pH5.5. The concentration of each component in the proliferation medium is as follows: sucrose 10 g / L, glucose 10 g / L, yeast powder 1.5 g / L, tryptone 1.5 g / L, K 2 HPO 4 4.0 g / L, MgSO 4 ·7H 2 O 0.5 g / L, CaCl 2 0.02 g / L, Tween 80 1mL. The anaerobic fermentation was cultivated at 37° C. for 12 h, wherein glucose was added after 6 h of fermentation, and the glucose concentration was controlled at 5 g / L. The number of cells in the final medium reached 1.4×10 9 cfu / ml, centrifuge the fermentation broth under sterile conditions to obtain lactic acid bacteria cells. Then add the lyoprotectant in a ratio of 1:1, the concentration of each component in the lyoprotectant is as follows: skimmed milk powder 100g / L, sucrose 100g / L, glycerin 30ml / L, maltodextrin 50g / L, trehalose 100g / L, L-sodium glutamate 10g / L, L-cysteine ​​5g / L. After mixing evenly, pre-freeze a...

Embodiment 2

[0024] Lactobacillus gasseri was used as the fermentation strain, and 5% was inoculated into the proliferation medium of pH5.5. The concentration of each component in the proliferation medium is as follows: sucrose 10 g / L, glucose 10 g / L, yeast powder 1.5 g / L, tryptone 1.5 g / L, K 2 HPO 4 4.0 g / L, MgSO 4 ·7H 2 O 0.5 g / L, CaCl 2 0.02 g / L, Tween 80 1mL. The anaerobic fermentation was cultivated at 37° C. for 12 h, wherein glucose was added after 3 h of fermentation, and the glucose concentration was controlled at 5 g / L. The number of cells in the final medium reached 4.1×10 9 cfu / ml, centrifuge the fermentation broth under sterile conditions to obtain lactic acid bacteria cells. Then add the lyoprotectant in a ratio of 1:1, the concentration of each component in the lyoprotectant is as follows: skimmed milk powder 100g / L, sucrose 100g / L, glycerin 30ml / L, maltodextrin 50g / L, trehalose 100g / L, L-sodium glutamate 10g / L, L-cysteine ​​5g / L. After mixing evenly, pre-freeze a...

Embodiment 3

[0026] Lactobacillus reuteri was used as a fermentation strain, and was inoculated into the proliferation medium of pH5.5 at 5%. The concentration of each component in the proliferation medium is as follows: sucrose 10 g / L, glucose 10 g / L, yeast powder 1.5 g / L, tryptone 1.5 g / L, K 2 HPO 4 4.0 g / L, MgSO 4 ·7H 2 O 0.5 g / L, CaCl 2 0.02 g / L, Tween 80 1mL. The anaerobic fermentation was cultivated at 37° C. for 12 h, wherein glucose was added after 6 h of fermentation, and the glucose concentration was controlled at 5 g / L. The number of cells in the final medium reached 1.4×10 9 cfu / ml, centrifuge the fermentation broth under sterile conditions to obtain lactic acid bacteria cells. Then add the lyoprotectant in a ratio of 1:1, the concentration of each component in the lyoprotectant is as follows: skimmed milk powder 100g / L, sucrose 100g / L, glycerin 30ml / L, maltodextrin 50g / L, trehalose 100g / L, L-sodium glutamate 10g / L, L-cysteine ​​5g / L. After mixing evenly, pre-freeze ...

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Abstract

The invention provides a method for preparing a functional sugar-producing probiotic starter. The prepared starter has excellent performances such as acid production, stickiness production, aroma production and anti-phage pollution, and is suitable for use as an industrial starter. The method for preparing the functional sugar-producing probiotic starter comprises the steps of: using lactobacillus gasseri, lactobacillus reuteri or lactobacillus plantarum as fermentative strains, inoculating the fermentative strains into a proliferative medium and feeding by stages to add a carbon source, carrying out anaerobic fermentation culture at a temperature of 35 to 40 DEG C for 8 to 16 hours, then obtaining lactic acid bacterium cells by centrifugation under sterile conditions, mixing the lactic acid bacterium cells with a lyophilized protective agent and pre-freezing at a temperature of 45 to 55 DEG C for 1 to 3h, and then freeze-drying to obtain solid bacterial powder as the starter.

Description

technical field [0001] The invention relates to the biological preparation technology in the fermented milk product industry, in particular to a preparation method of a probiotic starter for producing functional sugars. Background technique [0002] In the past 20 years, my country's dairy industry has experienced a period of rapid growth, with an average annual growth rate of more than 20%. From the perspective of the variety of dairy products, the production and consumption of fermented milk products (including fermented milk, fermented milk drinks, probiotic fermented milk and probiotic milk drinks, etc.) is currently the product category with the largest growth rate in my country's dairy industry. The annual growth rate of fermented dairy products has reached more than 20%, and it will still maintain this growth rate for a long time in the future. In 2015, the scale of my country's fermented dairy products industry has exceeded 20 billion yuan, and the output has exceed...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12P19/00C12R1/225C12R1/25
Inventor 吴栋平季万兰张利东黄斌杨亚兵薜海波缪明江波
Owner J JIANGSU LIANGFENG FOODSTUFF GROUP
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