Staged Continuous Fermentation Technology of Clostridium butyricum

Abstract

The invention discloses a clostridium butyricum sectionally continuous fermentation process. The clostridium butyricum sectionally continuous fermentation process comprises the following steps of (1)preparing clostridium butyricum bacteria solution; (2) preparing a culture medium, feeding the culture medium into a fermentation cylinder as basic fermentation solution, and adding complex enzymes inside the basic fermentation solution for fermentation for 12-24 h to obtain fermentation liquor A; (3) performing low-temperature sterilization on the fermentation liquor A obtained in the step 2), and then fermenting the sterilized fermentation liquor A to obtain fermentation liquor C; (4) discharging the fermentation liquor C, adding equal amount of the fermentation liquor A inside the fermentation cylinder for fermentation in a cyclic mode; (5) performing vacuum concentration on the fermentation liquor C obtained in the step 3), and subjecting the obtained concentrate to spray-drying through a spraying device to obtain finished products. Through totally-enclosed cyclic fermentation, the clostridium butyricum sectionally continuous fermentation process can effectively avoid contaminationinside bacteria and greatly improve the fermentation survival rate and the bacteria concentration.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation, and in particular relates to a staged continuous fermentation process of Clostridium butyricum. Background technique [0002] Clostridium butyricum, also known as butyric acid bacteria, is an anaerobic Gram-positive bacillus. It was first discovered and reported by Dr. Miyari Kinji of Chiba Medical University in Japan in 1933, so it is also called Miyari bacteria. In 1935, Dr. Kingi miyairi isolated Clostridium butyricum from human feces and soil, and later found that the filtrate of its anaerobic culture contained less fatty acids, which could inhibit pathogenic bacteria in the intestinal tract and promote beneficial bacteria in the intestinal tract Such as the growth of bifidobacteria and lactobacilli, it has a very strong intestine-regulating effect. [0003] Clostridium butyricum, lactic acid bacteria and bifidobacteria have similar functions in regulating the intestinal envi...

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Problems solved by technology

[0004] Because Clostridium butyricum is strictly anaerobic, if there is oxygen in the fermentation environment, the bacteria of Clostridium butyricum will not grow or even die; , will also lead to poor bacterial growth, so it is extremely difficult to ferment and produce in production. According to available data reports, the best fermentation result in the laboratory is to reach a bacterial concentration of 800 million CFU / ml, and the best fermentation level for industrial production 400 million CFU / ml

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