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Lactobacillus plantarum, compound probiotic wolfberry product and preparation method thereof

A technology of Lactobacillus plantarum and Lycium barbarum, applied in 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, loss of nutrients, inconvenient to eat, etc., to achieve easy Carrying and eating, reducing the loss of active ingredients, and the effect of bright red color

Active Publication Date: 2020-10-16
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. However, 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 in the process of being processed. 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 wolfberry product and preparation method thereof
  • Lactobacillus plantarum, compound probiotic wolfberry product and preparation method thereof
  • Lactobacillus plantarum, compound probiotic wolfberry 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, 10 g of the sample was weighed and diluted with 90 g of sterile saline, 0.1 mL was spread on selective MRS solid medium, and incubated anaerobically at 37 °C for 72 h. Pick typical colonies for Gram-staining 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 identification and...

Embodiment 2

[0107] The 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 quantitatively (20mL) into a sterile plate. After cooling ...

Embodiment 3

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

[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] 1.4. C...

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Abstract

The application provides a strain of Lactobacillus plantarum (Lactobacillus plantarum LP3), the microbial preservation number of which is: CGMCC No.14531. This strain can be used for fermented food. The application also provides a probiotic composition including the strain to prepare wolfberry products, Lycium barbarum probiotic microecological preparation, wolfberry probiotic beverage and preparation method thereof, the method is simple to operate, rich in raw material sources, mild preparation conditions, suitable for industrial production, prepared wolfberry product, wolfberry probiotic micro-ecology The ecological preparation he wolfberry probiotic drink makes the nutrients in wolfberry and probiotics compound, synergistically, retains the nutrients of wolfberry and probiotics, and, in addition to the original effects of wolfberry and probiotics, also It has the characteristics of easy carrying and eating, good taste and easy storage.

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 using the strain, and a preparation method of the wolfberry product. Background technique [0002] Lycium barbarum is a traditional precious Chinese herbal medicine. 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 contains about 20% protein, 10% fat, and 40% sugar. The nutrients 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 and wolfberry seed oi...

Claims

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Application Information

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Patent Type & Authority Patents(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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