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Lactobacillus helveticus complexing agent, and preparation method and application thereof

A technology of lactobacillus and compound agent, applied in the direction of lactobacillus, biochemical equipment and methods, bacteria used in food preparation, etc., can solve the problem of insufficient number of viable bacteria, insufficient stability, and insignificant probiotic effects such as enhancing immunity, etc. problems, to achieve the effect of prolonging storage time, shortening fermentation time and improving stability

Inactive Publication Date: 2018-12-18
诺佰克(武汉)生物科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] In order to solve the problems of Lactobacillus helveticus preparations in the prior art that the number of live bacteria is not high enough, the stability is insufficient, and the probiotic effect of enhancing immunity is not significant, a Lactobacillus helveticus compound agent is provided, wherein Lactobacillus helveticus and proteolysis Peptides have a synergistic effect, which can significantly improve the probiotic effect of Lactobacillus helveticus

Method used

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  • Lactobacillus helveticus complexing agent, and preparation method and application thereof
  • Lactobacillus helveticus complexing agent, and preparation method and application thereof
  • Lactobacillus helveticus complexing agent, and preparation method and application thereof

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preparation example Construction

[0045] The present invention also provides a preparation method of the Lactobacillus helveticus compound described in the above technical scheme, comprising the following steps:

[0046] (1) inoculating Lactobacillus helveticus into the seed medium for activation to obtain a first-grade seed liquid;

[0047] (2) inoculating the primary seed liquid into the seed medium for anaerobic cultivation for 12 to 24 hours to obtain the secondary seed liquid;

[0048] (3) inserting the secondary seed liquid into a fermentation medium containing a proteolytic polypeptide for high-density fermentation, centrifuging to take a precipitate, and obtaining a sludge;

[0049] (4) emulsifying and embedding the bacteria slime after being mixed with the lyoprotectant to obtain an emulsion;

[0050] In terms of mass percentage, the lyoprotectant includes 8-15% skimmed milk powder, 1.5-6% proteolytic polypeptide, 1-6% trehalose, 0.5-4% sodium glutamate and the rest of water;

[0051] (5) Freeze-dry...

Embodiment 1

[0084] In terms of mass percentage, seed medium: 2% glucose, 1% peptone, 0.8% yeast extract, 0.6% beef extract, 0.6% anhydrous sodium acetate, 0.02% magnesium sulfate, 0.02% manganese sulfate, 0.1% Tween 80 and the balance of water, pH 6.3;

[0085] In terms of mass percentage, fermentation medium: 5% egg white protein enzymatic polypeptide (by dry weight, 0.15% egg white protein enzymatic polypeptide), 2% glucose, 1% lactose, 1% peptone, 0.5% beef extract, 0.6 % anhydrous sodium acetate, 0.02% magnesium sulfate, 0.02% manganese sulfate, 0.1% Tween 80 and the rest of the water, the pH value is 6.5;

[0086] After testing, the egg white proteolytic hydrolyzed polypeptide contains 82% polypeptide, 87% distribution ratio with relative molecular weight below 1000Da, 1.8% aspartic acid and 9.3% glutamic acid. In terms of mass percentage, the freeze-drying protective agent: 10% skimmed milk, 5% trehalose, 15% egg white enzymatic hydrolyzate, 2% sodium glutamate and the rest of wate...

Embodiment 2

[0089] In terms of mass percentage, seed medium: 2% glucose, 1% peptone, 0.8% yeast extract, 0.6% beef extract, 0.6% anhydrous sodium acetate, 0.02% magnesium sulfate, 0.02% manganese sulfate, 0.1% Tween 80 and the balance of water, pH 6.5;

[0090] In terms of mass percentage, fermentation medium: 6% rice protein hydrolyzed polypeptide (by dry weight, 0.18% rice protein hydrolyzed polypeptide), 2% glucose, 1% lactose, 1% peptone, 0.5% beef extract, 0.6% Water sodium acetate, 0.02% magnesium sulfate, 0.02% manganese sulfate, 0.1% Tween 80 and the rest of the water, the pH value is 6.8;

[0091] After testing, the peptide content of the rice proteolytic polypeptide is 84%, the distribution ratio of the relative molecular weight below 1000Da is 93%, the mass percentage of aspartic acid is 3.2%, and the mass percentage of glutamic acid is 7.1%. In terms of mass percentage, the lyoprotectant: 10% skimmed milk, 5% trehalose, 8% pea hydrolyzate, 2% sodium glutamate and the rest of ...

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Abstract

The invention provides a Lactobacillus helveticus complexing agent, belonging to the field of microbial composite preparations. The Lactobacillus helveticus complexing agent is prepared from the following raw materials: 85-90 parts of Lactobacillus helveticus and 1.2-8.1 parts of proteolytic polypeptide, wherein the weight of the proteolytic polypeptide refers to its dry weight; the viable count of the Lactobacillus helveticus complexing agent is 1010 cfu / g or more; the mass content of polypeptide in the proteolytic polypeptide is 75% or more; the mass ratio of polypeptide with relative molecular weight of less than 1000 Da in the proteolytic polypeptide is not less than 80%; the mass percentage of aspartic acid in the proteolytic polypeptide is 1% or more; and the mass fraction of glutamic acid is 5% or more. Research results of the invention show that after compounding of Lactobacillus helveticus and proteolytic polypeptide, the blood pressure lowering effect, immunity improving effect and anti-oxidation effect of Lactobacillus helveticus can be significantly improved. In the preparation process, proteolytic polypeptide can also promote the proliferation of Lactobacillus helveticus to shorten fermentation time and exert lyophilization protection effect.

Description

technical field [0001] The invention relates to the field of microbial compound preparations, in particular to a compound preparation of Lactobacillus helveticus and its preparation method and application. Background technique [0002] Lactobacillus helveticus is a kind of Gram-positive bacteria, which is a probiotic, long rod-shaped, no flagella, no spores, round colonies, milky white, neat edges, chemoheterotrophic, facultative anaerobic, non-toxic Liquified gelatin. Lactobacillus helveticus is widely used in fermented products such as cheese and yogurt because of its antihypertensive, tumor inhibiting, and cholesterol lowering functions. Studies have confirmed that the physiological activity of probiotics is closely related to the number of live bacteria. However, Lactobacillus helveticus can effectively exert the above-mentioned probiotic effects only when the number of viable bacteria is high enough. How to obtain Lactobacillus helveticus powder with low production co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/04A23L33/135A23L33/18A23L2/52A23L21/10A23G3/36A23G3/44A23G1/42A23G1/44A21D8/04A21D2/24C12R1/225
CPCA21D2/245A21D8/04A23G1/423A23G1/44A23G3/366A23G3/44A23L2/52A23L21/10A23L33/135A23L33/18C12N1/04C12N1/20A23V2002/00A23V2200/30A23V2200/324A23V2250/55A23V2400/147
Inventor 张阳湛剑龙潘芬何慧玲杨帆
Owner 诺佰克(武汉)生物科技有限公司
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