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Separation system of wild Kiwi berry wine lactic acid bacteria

A separation system and lactic acid bacteria technology, applied in the field of water treatment equipment, can solve the problems of strip dispersion and long electrophoresis time, and achieve the effects of strengthening the growth inhibition of bacteria, reducing the electrophoresis voltage and prolonging the electrophoresis time

Inactive Publication Date: 2019-02-01
XINYANG AGRI & FORESTRY UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] The existing agarose gel electrophoresis separation of wild kiwi wine lactic acid bacteria has a long electrophoresis time and diffuse bands, requiring two electrophoresis problems

Method used

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  • Separation system of wild Kiwi berry wine lactic acid bacteria
  • Separation system of wild Kiwi berry wine lactic acid bacteria

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Experimental program
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Effect test

preparation example Construction

[0066] The preparation method of culture medium comprises the steps:

[0067] (1) Weigh each component, mix peptone 5-10g, yeast extract 3-5g, beef extract 8-12g, glucose 15-21g, sodium acetate 2-4g, diammonium citrate 1.0-1.7g, Tween 80 0.5~1.3mL, magnesium sulfate 0.4~0.5g, agar 12~25g, ammonium nitrate NH 2 NO 3 0.4~0.5g, potassium nitrate KNO 3 0.4~0.5g, calcium chloride CaCl 2 2H 2 O 0.4~0.5g, magnesium sulfate MgSO 4 ·7H 2 O 0.4~0.5g, potassium dihydrogen phosphate KH 2 PO 4 0.4~0.5g, potassium iodide KI0.04~0.05g, boric acid H 3 BO 3 0.04~0.05g, manganese sulfate MnSO 4 4H 2 O 0.04~0.05g, zinc sulfate ZnSO 4 ·7H 2 O 0.04~0.05g, sodium molybdate Na 2 MoO 4 2H 2 O0.04~0.05g, copper sulfate CuSO 4 ·5H 2 O 0.04~0.05g and cobalt chloride CoCl 2 ·6H 2 O0.04~0.05g is put into the container, add acid solution, adjust the pH to 6.0~6.8, and sterilize at 121°C for 10~30 minutes;

[0068] (2) Cool the sterilized mixture in step (1) to 35-40°C.

[0069] The...

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Abstract

The invention belongs to the field of bacterial strain separation equipment, and discloses a separation system of wild Kiwi berry wine lactic acid bacteria. The separation system comprises a wine storage chamber; the wine storage chamber is connected with a vortex homogenizer through a pipeline; the vortex homogenizer is connected with a high pressure steam sterilizing chamber and a culture mediumcooling chamber through a pipeline; a 80 DEG C chamber and a 121 DEG C chamber are connected with an agar adding chamber through pipelines; the agar adding chamber is connected with a 1kg / cm2 pressure chamber; the 1kg / cm2 pressure chamber is connected with a culture medium pouring plating chamber through a pipeline; the culture medium pouring plating chamber is connected with a culture medium cooling chamber through a pipeline; and the culture medium cooling chamber is connected with a 40 DEG C constant temperature chamber through a pipeline. According to the separation system, aseptic normalsaline and tools are adopted, high pressure and high temperature environment is adopted for processing, so that effective separation of lactic acid bacteria from a culture medium is realized.

Description

technical field [0001] The invention belongs to the field of water treatment equipment, in particular to a separation system for wild kiwi wine lactic acid bacteria. Background technique [0002] At present, the existing technologies commonly used in the industry are as follows: [0003] Kiwi fruit is the fruit of the Actinidiaceae plant Actinidia. Kiwi fruit is rich in vitamins, amino acids, carotenoids, magnesium, iron, potassium, sodium and other nutrients. It is rich in nutrition and delicious, especially rich in vitamin C. King of C" and other laudatory titles. It tastes sour, sweet, and cold in nature. It has the effects of regulating qi, promoting body fluid and moistening dryness, relieving heat and relieving restlessness, and has certain curative effects on symptoms such as hypertension, angina pectoris, and hyperlipidemia. [0004] Kiwi fruit is a kind of fruit that is deeply loved by consumers. Its fruit is tender and juicy, fragrant and delicious, pleasantly s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12M1/38C12M1/00
CPCC12M41/12C12M47/04
Inventor 李建芳周枫王荣荣朱静刘泓
Owner XINYANG AGRI & FORESTRY UNIV
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