A method for prolonging the shelf life of liquid plant lactobacillus products for fish

A plant lactobacillus and shelf life technology, applied in the directions of microorganism-based methods, biochemical equipment and methods, bacteria, etc., can solve the problems of inconvenient transportation of packaging containers, cumbersome fixing methods, and expensive products, and ensure the survival of bacterial liquid. The number of bacteria, beneficial to storage and transportation, and easy to implement
CN108102989BActive Publication Date: 2020-04-10GUANGXI ACADEMY OF FISHERY SCI
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
GUANGXI ACADEMY OF FISHERY SCI
Publication Date
2020-04-10

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Abstract

Relating to the technical field of fishery microbial preparations, the invention provides a method for extending the shelf life of a fishery liquid lactobacillus plantarum product. The method includes: adding vitamin C into a fishery lactobacillus plantarum bacterial liquid to obtain a bacterial liquid containing 0.25-1.0g / L vitamin C; using a phosphate buffer solution to adjust the pH value of the obtained bacterial liquid to 4.5-7.0; sealing and packing the well adjusted lactobacillus plantarum, and conducting preservation at room temperature. The method provided by the invention has the advantages of simple operation, low cost, easy implementation and simple requirements for preservation conditions, can prolong the shelf life of the fishery liquid lactobacillus plantarum product and ensure the bacterial concentration, the survival rate of bacterial liquid cells preserved for 6 months can reach 89.36%, and the survival rate of bacterial liquid cells preserved for 12 months can reach80.85%, therefore the fishery liquid lactobacillus plantarum product preservation method provided by the invention is worthy of vigorous popularization and application.
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Description

technical field

[0001] The invention belongs to the technical field of fishery microbial preparations, and in particular relates to a method for prolonging the shelf life of fishery liquid Lactobacillus plantarum products. Background technique

[0002] Lactic acid bacteria (LAB) is a general term for a class of bacteria that can utilize fermentable carbohydrates to produce large amounts of lactic acid. Such bacteria are widely distributed in nature and have rich species diversity. Due to the irrational use of antibiotics and hormone drugs in aquatic products, the problem of pesticide residues has caused a huge threat to human health. In the field of aquaculture, people are increasingly advocating ecological aquaculture technology. In the United States, nearly 30 of the more than 40 kinds of feed microorganisms specified by the FDA (1989) are lactic acid bacteria. The microbial species approved by the Ministry of Agriculture of my country in 1994 include Bacillus cereus, B...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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