Lactobacillus plantarum, compound probiotic fructus lycii product and preparation method thereof

A technology of Lactobacillus plantarum and Lycium barbarum, applied in the direction of biochemical equipment and methods, methods based on microorganisms, bacteria, etc., can solve the problems that the nutrition of Lycium barbarum can not be fully utilized, the loss of nutrients, and inconvenient to eat, etc., to achieve easy The effect of carrying and eating, reducing the loss of active ingredients, and bright red color

Active Publication Date: 2018-05-11
金华银河生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Usually, people take in the nutrients in wolfberry by making tea, wine or soup, etc., but taking in the nutrients in wolfberry through the above methods is not only inconvenient to eat, but the nutrition is single, and wolfberry will be lost during processing. Part of the nutrients, resulting in the nutrition of wolfberry can not be fully utilized

Method used

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  • Lactobacillus plantarum, compound probiotic fructus lycii product and preparation method thereof
  • Lactobacillus plantarum, compound probiotic fructus lycii product and preparation method thereof
  • Lactobacillus plantarum, compound probiotic fructus lycii product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0100] Example 1 Isolation, screening and identification of plant lactobacillus (Lactobacillus plantarum LP3)

[0101] 1. Materials and methods

[0102] 1.1 Source, isolation and identification of strains

[0103] Naturally fermented kimchi samples were collected from households in Sichuan Province. After weighing 10 g of the sample and diluting it with 90 g of sterile saline, 0.1 mL was spread on selective MRS solid medium and cultured anaerobically at 37°C for 72 hours. Pick typical colonies for Gram staining and microscopic examination, select Gram-positive strains and streak them on MRS solid medium for 2-3 times to obtain pure colonies. The morphology of this strain is Gram-like bacteria observed under the microscope, which is straight rod-shaped, single, sometimes in pairs or in chains; the diameter of colonies on MRS solid medium is 1-3mm, milky white, raised, round, The surface is smooth and has no kinematic properties.

[0104] Physiological and biochemical identi...

Embodiment 2

[0107] Antibacterial performance of embodiment 2 plant lactobacillus (Lactobacillus plantarum LP3)

[0108] Clinically isolated pathogenic strains were used as indicator bacteria, which were: Escherichia coli O157:H7, Salmonella typhimurium, Shigella flexneri, Staphylococcus aureus, Listeria unicellulare, Aspergillus flavus, Aspergillus parasitica, Loudi Penicillium; Lactobacillus plantarum LP3 was used as a bacteriostatic agent to determine the antibacterial performance of Lactobacillus plantarum LP3.

[0109] 1. Bacteriostasis test method: centrifuge the MRS medium fermentation broth of Lactobacillus plantarum LP3 at 3600r / min for 10min, take its fermentation supernatant, and use a 0.22μm microporous membrane to remove bacteria to obtain a cell-free extract , stored at -20°C until use. Dilute the indicator bacteria suspension to 1.0×10 6 Add CFU / mL to sterilized MRS solid medium cooled to 45°C, shake well and add quantitatively (20mL) to a sterile plate. After cooling an...

Embodiment 3

[0113] Protease and gastrointestinal fluid tolerance of embodiment 3 plant lactobacillus (Lactobacillus plantarum LP3) can

[0114] 1. Gastrointestinal fluid tolerance test method:

[0115] 1.1. Add 3.5 g / L pepsin to sterilized PBS at pH 2.5 (adjusted with 1 mol / L HCl), filter and sterilize with a 0.22 μm microporous membrane to prepare simulated gastric juice.

[0116] 1.2. Select the strains that have been screened for acid resistance for cultivation. Centrifuge and wash the bacteria twice after two generations as described in 2.2.1. Collect the bacteria, add the same amount of pH 2.5 simulated gastric juice as the culture medium, and keep at 37°C Cultivate for 3 hours, and measure the number of viable bacteria by MRS agar medium pouring method at 0 and 3 hours.

[0117] 1.3. In sterilized PBS with pH 8.0 (adjusted with 0.1 mol / L NaOH), add 0.1% trypsin and 1.8% ox bile salt and filter with a 0.22 μm microporous membrane to prepare simulated intestinal fluid.

[0118] ...

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Abstract

The application provides a strain of lactobacillus plantarum LP3 with a microorganism preservation number of CGMCC No. 14531. The bacterial strain can be used for fermented foods. The application alsoprovides a fructus lycii product prepared from a probiotics composition containing the bacterial strain, fructus lycii probiotics microecologics, a fructus lycii probiotics beverage and a preparationmethod thereof. The method is simple in operation, rich in source of raw materials, mild in preparation conditions, suitable for industrial production, the prepared fructus lycii product, the fructuslycii probiotics microecologics, the fructus lycii probiotics beverage make nutrients and probiotics in the fructus lycii compound and synergize, and preserve nutrients of the fructus lycii and probiotics; and in addition to original effects of the fructus lycii and probiotics, the characteristics of being easy to carry and eat, having a good taste and being easy to store are realized.

Description

technical field [0001] The application relates to the field of biological fermentation, in particular to a strain of Lactobacillus plantarum, a compound probiotic wolfberry product prepared by the strain and a preparation method of the wolfberry product. Background technique [0002] Lycium barbarum is a traditional precious Chinese herbal medicine, and it is also a food with the same source of medicine and food. It has a flat taste and a sweet taste. Symptoms such as internal heat and thirst, blood deficiency and chlorosis, and blurred vision. Lycium barbarum protein accounts for about 20%, fat about 10%, and sugar about 40%. The nutrients in it are mainly hexanopolysaccharides, various amino acids, trace elements, vitamins, taurine, alkaloids, and volatile oils. [0003] At present, the wolfberry products on the market are mainly dried wolfberry products, wolfberry juice, wolfberry fruit vinegar, wolfberry fruit wine, and wolfberry polysaccharides, wolfberry flavonoids an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12P1/04A23L19/00A23L33/135C12R1/25C12R1/225C12R1/07
CPCA23V2002/00A23L19/09A23L33/135C12P1/04C12N1/205C12R2001/07C12R2001/225C12R2001/25A23V2200/30
Inventor 刘晓军姚国强包维臣
Owner 金华银河生物科技有限公司
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