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Preparation method of lactic acid bacterium microcapsule

A technology of lactic acid bacteria microcapsules and lactic acid bacteria, which is applied in the field of food biology, can solve the problems such as the decrease of viable bacteria count, and achieve the effects of easy operation, high embedding rate and uniform particle size

Inactive Publication Date: 2018-05-08
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of storage, transportation and sales, lactic acid bacteria are affected by food components, other microorganisms, storage temperature, pH, etc., so that the number of viable bacteria drops significantly, and the number of viable bacteria that finally colonizes the intestinal tract is lower than theoretically possible. Physiological minimum

Method used

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  • Preparation method of lactic acid bacterium microcapsule
  • Preparation method of lactic acid bacterium microcapsule
  • Preparation method of lactic acid bacterium microcapsule

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method for lactic acid bacteria microcapsules, comprising the following steps:

[0029] 1. Strain activation

[0030] Lactobacillus bulgaricus preserved in a glycerol storage tube stored at -80°C was inoculated into liquid MRS medium for activation, cultured at 40°C for 16 hours to the end of logarithmic growth, activated for three generations, and the third generation fermentation broth was collected. Centrifuge the fermentation broth at 6000rpm / min for 6min to collect the bacteria sludge, then resuspend it with 0.9% sterile saline to obtain a concentrated bacteria solution, then use agar medium to pour culture at a temperature of 37°C, and count The living bacteria density of the obtained culture solution was 6.6×10 9 cfu / mL. Finally, 0.6% fructo-oligosaccharides were added to the obtained fermentation broth to form a synbiotic solution.

[0031] 2. Preparation of bacterial gel mixture

[0032] Sodium alginate and pectin were dissolved in distilled w...

Embodiment 2

[0037] A preparation method for lactic acid bacteria microcapsules, comprising the following steps:

[0038] 1. Strain activation

[0039] Inoculate Lactobacillus bulgaricus and Lactobacillus rhamnosus stored in glycerol storage tubes at -80°C in a ratio of 1:1 in liquid MRS medium for activation, culture at 40°C for 16 hours to the end of logarithmic growth, and activate For three generations, the third generation fermentation broth was collected. Centrifuge the fermentation broth at 6000rpm / min for 6min to collect the bacteria sludge, then resuspend it with 0.9% sterile saline to obtain a concentrated bacteria solution, then use agar medium to pour culture at a temperature of 37°C, and count The living bacteria density of the culture solution obtained was 7.2×10 9 cfu / mL. Finally, 0.6% fructo-oligosaccharide and 1.25% isomalto-oligosaccharide were added to the obtained fermentation broth to form a synbiotic solution.

[0040] 2. Preparation of bacterial gel mixture

[0...

Embodiment 3

[0046] A preparation method for lactic acid bacteria microcapsules, comprising the following steps:

[0047] 1. Strain activation

[0048] Inoculate Lactobacillus casei and Lactobacillus rhamnosus stored in glycerol storage tubes stored at -80°C in a ratio of 1:1 in liquid MRS medium for activation, culture at 40°C for 16 hours to the end of logarithmic growth, and activate For three generations, the third generation fermentation broth was collected. Centrifuge the fermentation broth at 5000rpm / min for 8min to collect the bacteria sludge, then resuspend it with 0.9% sterile saline to obtain a concentrated bacteria solution, then use agar medium to pour culture at a temperature of 37°C, count The live bacteria density of the culture solution obtained was 7.5×10 9 cfu / mL. Finally, 1% inulin and 1.25% isomaltose oligosaccharides were added to the obtained fermentation liquid to form a synbiotic solution.

[0049] 2. Preparation of bacterial gel mixture

[0050] Sodium algina...

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Abstract

The present invention relates to a preparation method of a lactic acid bacterium microcapsule. The preparation method comprises the following steps: firstly, lactic acid bacteria and prebiotics are used to obtain a synbiotic solution; secondly, sodium alginate and pectin are dissolved in distilled water and stirred at room temperature to obtain a thick mixed solution, then CaCO<3> powder is uniformly dispersed in the mixed solution to obtain a microcapsule wall material, and the microcapsule wall material and the synbiotic solution are evenly mixed to obtain a mixed bacteria and pectin solution; and thirdly, the microcapsule is prepared. The prepared lactic acid bacterium microcapsule can tolerate effects of stomach acid and bile salt and thus better colonize intestines, also exerts probiotic effects of many lactic acid bacteria in regulating immunity, improving digestion, preventing tumors and mutation, adjusting acid-base balance, at the same time is even in particles, and has a particle size of about 100 [mu]m.

Description

technical field [0001] The invention relates to the field of food biotechnology, in particular to a preparation method of lactic acid bacteria microcapsules. Background technique [0002] In 1907, it was proposed that eating yogurt can make people live longer, so adding lactic acid bacteria to daily food, so that it can be absorbed by the intestinal tract of humans and animals has been extensively studied. Lactic acid bacteria have many physiological functions on the human body: enhancing the host's resistance to pathogenic bacteria, regulating the immune system, anti-allergic reactions, lowering cholesterol, etc. However, in the process of storage, transportation and sales, lactic acid bacteria are affected by food components, other microorganisms, storage temperature, pH, etc., so that the number of viable bacteria drops significantly, and the number of viable bacteria that finally colonizes the intestinal tract is lower than theoretically possible. The minimum value to p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/135A23P10/00C12N11/10C12R1/225C12R1/46C12R1/245
CPCA23L33/135A23P10/00C12N11/10
Inventor 秦翠丽李松彪牛明福王伟洁王辉赵思琪
Owner HENAN UNIV OF SCI & TECH
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