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Preparation method of selenium-rich cheese production fermentation bacterial powder and fermentation preparation

A technology of fermented preparations and fermented bacteria, which is applied in the field of cheese preparation, can solve the problems of unsatisfactory conversion and utilization of inorganic selenium, and achieve the effects of simple operation, simple production process and high conversion rate

Inactive Publication Date: 2017-07-25
SHAANXI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the selenium content of selenium-enriched yeast is usually 0.3mg / g, up to 1mg / g, and the transformation and utilization of inorganic selenium is still not ideal.

Method used

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  • Preparation method of selenium-rich cheese production fermentation bacterial powder and fermentation preparation

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preparation example Construction

[0023] A preparation method for producing fermented bacteria powder from selenium-enriched cheese, comprising the following steps:

[0024] S1: Inoculate lactic acid bacteria in the culture medium, the lactic acid bacteria include Lactobacillus plantarum or Lactobacillus paracasei subspecies or Lactobacillus delbrueckii subsp. bulgaricus or Streptococcus thermophilus, and activate and expand for 12-24 hours;

[0025] S2: Prepare MRS medium separately;

[0026] S3: Add sodium selenite to the MRS medium in S2, so that the selenium concentration in the medium is 30-120 mg / L; after sterilization, insert the activated strain in S1, and activate the strain according to the mass volume percentage The inoculum amount is 4-5%, cultured at constant temperature for 20-36 hours to obtain the bacterial liquid;

[0027] S4: Centrifuge the bacterial liquid in S3, wash the precipitate at least 3 times after centrifugation, centrifuge again, remove the supernatant, and freeze-dry to obtain fr...

Embodiment 1

[0040] Lactobacillus plantarum is inoculated in the culture medium in a conventional manner, activated and expanded for 12 to 24 hours. Specifically, the Lactobacillus plantarum is Lactobacillus plantarum CICC 21784 or Lactobacillus plantarum CICC 20261 or Lactobacillus plantarum CICC 20765.

[0041] Add peptone 10.0g, beef extract 10.0g, yeast extract 5.0g, glucose 20.0g, sodium acetate 5.0g, diamine citrate 2.6g, Tween 801.0g, K to 1000ml distilled water 2 HPO 4 2.0g, MgSO 4 ·7H 2 O 0.58g, MnSO 4 ·H 2O0.25g, mix and dissolve, adjust the pH to 6.0-6.4, and sterilize at 120-125°C for 15-20min to obtain a culture medium.

[0042] Adding mass fraction to the above medium is 8% sodium selenite, so that the selenium concentration in the medium is 40-41mg / L; after sterilization, insert the above-mentioned activated bacterial classification, and activate the inoculation of the bacterial classification according to the mass volume percentage The amount is 4-5%, and the constan...

Embodiment 2

[0045] Lactobacillus paracasei subsp. paracasei is inoculated in the culture medium, activated and expanded for 12 to 24 hours. Specifically, the Lactobacillus paracasei subsp. paracasei subspecies is Lactobacillus paracasei subsp. paracasei CICC 20296 or Lactobacillus paracasei subsp. paracasei CICC22812.

[0046] Add peptone 10.0g, beef extract 10.0g, yeast extract 5.0g, glucose 20.0g, sodium acetate 5.0g, diamine citrate 2.6g, Tween 801.0g, K to 1000ml distilled water 2 HPO 4 2.0g, MgSO 4 ·7H 2 O 0.58g, MnSO 4 ·H 2 O0.25g, mix and dissolve, adjust the pH to 6.0-6.4, and sterilize at 120-125°C for 15-20min to obtain a culture medium.

[0047] Adding mass fraction to the above-mentioned culture medium is 8% sodium selenite, so that the selenium concentration in the culture medium is 115-125mg / L; The amount is 4-5%, and the constant temperature is cultivated for 20-36 hours to obtain the bacterial liquid. Preferably, the inoculum amount of the activated bacterial speci...

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Abstract

The invention relates to a selenium-rich cheese production fermentation preparation. The preparation has biological functions of lactic acid bacteria and selenium. A production method of the selenium-rich cheese production fermentation preparation has simple processes. The selenium-rich cheese production fermentation preparation can be used for efficient preparation of selenium-rich cheese and related health foods and has a wide application prospect. The preparation method of the fermentation bacterial powder comprises a, carrying out conventional culture expansion on lactic acid bacteria, b, adding a sodium selenite solution into the fermentation broth so that the selenium content of the fermentation broth is 30 to 120 mg / L and carrying out constant temperature cultivation for 12 to 36 hours to obtain a bacterial liquid, and c, carrying out centrifugation on the bacterial liquid, washing the precipitates, carrying out centrifugation, removing the supernatant, and carrying out freeze-drying by a freeze-drying machine to obtain a product.

Description

technical field [0001] The invention relates to the field of cheese preparation, in particular to a method for preparing selenium-rich cheese fermented bacterial powder and a fermented preparation. Background technique [0002] Selenium is an essential trace element for the human body. At present, due to reasons such as technology and cost, the selenium in food health products is mainly inorganic selenium, such as sodium selenate and sodium selenite. The absorption effect of organic selenide is poor, the utilization rate is low, and it will produce different degrees of toxic and side effects to the human body; while the utilization rate of organic selenides is high, without any toxic and side effects. [0003] There are two methods for the organicization of selenium: artificial synthesis and biotransformation. There are many artificially synthesized products, but they are expensive and the converted products are single, which makes it difficult to apply in actual production...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12R1/25C12R1/225
CPCC12N1/20
Inventor 裴金金
Owner SHAANXI UNIV OF TECH