Probiotics strain preparation and culture method thereof

Abstract

The invention discloses a probiotics strain preparation. The probiotics strain is obtained by fermenting the following raw materials in percentage by mass: 11.5-12.5 % of skim milk powder, 4.5-5.5 % of white sugar, 6.5-7.2 % of glucose, 0.05-0.055 % of lactobacillus casei, the balance of purified water, wherein the sum of the mass percentages of the raw materials is 100%. The invention further provides a culture method of the probiotics strain preparation. For the probiotics strain preparation provided by the invention, skim milk powder, white sugar and glucose are added for providing suitablenutrition media for lactobacillus casei, so that lactobacillus casei can rapidly enter the logarithmic phase for fermentation and production, therefore, the production efficiency is effectively improved, the cost is saved, and meanwhile, the number of active lactic acid bacteria of the product is improved.

Description

technical field [0001] The invention relates to a probiotic, in particular to a probiotic strain preparation and a cultivation method thereof. Background technique [0002] Bacteria are microorganisms used in the fermentation process as living cell catalysts, including bacteria, actinomycetes, yeasts and molds. They are derived from a large number of microorganisms in nature, from which useful strains are isolated and screened, and then improved. Stored for production. Probiotics are a class of active microorganisms that are beneficial to the host. They are a general term for active beneficial microorganisms that colonize the human intestinal tract and reproductive system and can produce definite health effects, thereby improving the host's micro-ecological balance and exerting beneficial effects. Beneficial bacteria or fungi in humans and animals mainly include Clostridium butyricum, Lactobacillus, Bifidobacterium, Actinomycetes, and yeast. At present, the most powerful p...

AI Technical Summary

Problems solved by technology

[0003] At present, the bacterial strains used in the food industry are in the form of direct injection powder, which is produced by dry dormant technology. The bacterial strains need to undergo an activation process when they are inserted into the base material. The activation time is long, resulting in a long production cycle and low production efficiency.

Images