Lactobacillus fermenti and preparation method of lactobacillus fermenti freeze-dried powder

A technology of Lactobacillus fermentum and freeze-dried powder, applied in the biological field, can solve the problems of poor resistance to gastrointestinal fluid and low viable count of Lactobacillus fermentum, achieve good bacteriostatic properties, maintain intestinal microecological balance, inhibit the effect of growth

Pending Publication Date: 2019-10-18
江西仁仁健康产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems in the prior art that the number of live bacteria of Lactobacillus fermentum is not high and the ability to withstand gastrointestinal fluids is relatively poor, the purpose of the present invention is to provide a strain with high number

Method used

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  • Lactobacillus fermenti and preparation method of lactobacillus fermenti freeze-dried powder
  • Lactobacillus fermenti and preparation method of lactobacillus fermenti freeze-dried powder
  • Lactobacillus fermenti and preparation method of lactobacillus fermenti freeze-dried powder

Examples

Experimental program
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Effect test

Embodiment 1

[0041] Example 1 Screening and Physiological and Biochemical Characteristics of Lactobacillus fermentum HCS08-005 CGMCC No.16259 Strain

[0042] Add 5g of male baby feces to 5mL buffered peptone solution, and dilute to 10 by 10-fold dilution method -3 , and each dilution was streaked onto the MRS / TJA modified medium plate. Cultivate at 37°C for 24-48 hours (put the flat plate into a ziplock bag); pick a single colony with typical characteristics of the target strain (observation of shape, size, color, and transparency, etc.), larger colonies, and stronger activity, and put it in the MRS / TJA modified medium was streaked and purified, and this was repeated 2 to 3 times until the characteristics of the colonies in the streaked plate were consistent; more than 2 single colonies were picked from each purified plate for smearing, Gram staining, and Observe under a microscope whether the color and the shape of the bacteria are consistent, so as to determine whether the colonies in ...

Embodiment 2

[0044] Embodiment 2 Lactobacillus fermentum (Lactobacillus fermentum) HCS08-005 CGMCC No.16259 is made food additive Lactobacillus fermentum freeze-dried powder

[0045] Including the following steps:

[0046] 1. Strain fermentation

[0047] 1.1) Recovery of frozen strains: take the cryopreservation tubes of Lactobacillus fermentum strains stored in the low-temperature refrigerator, and immediately put them in a 37°C water bath for recovery of the strains, 15-30s, until the liquid in the cryopreservation tubes is completely melted;

[0048] 1.2) Strain activation: according to the 10% inoculum amount, inoculate the recovered strain directly into a 50ml Erlenmeyer flask containing 10ml of basal medium, seal the Erlenmeyer flask, and culture at a constant temperature of 35°C for 17 hours;

[0049] 1.3) Strain expansion: According to the inoculum amount of 5%, inoculate the bacterial suspension after the activation of the strain into a 250ml Erlenmeyer flask containing 100ml of ...

Embodiment 3

[0080] Lactobacillus fermentum HCS08-005 screened in embodiment 3 is resistant to digestive tract adverse environment experiment

[0081] The resistance of probiotics to the adverse environment of the digestive tract is one of the prerequisites for their survival, growth and efficacy in the intestinal tract.

[0082] 1. Acid resistance test

[0083] The three-passage bacterial solution was inoculated in the blank control medium, the basic MRS medium with pH 2.0 and pH 3.0 respectively according to the inoculum amount of 10%. Static culture at 37°C, sampling at 17 hours, 10-fold serial dilution with sterilized normal saline, respectively take 1000 μL of bacterial solution with appropriate dilution for mixed bacteria counting operation, repeat twice for each dilution, and static culture at 37°C Count after 36-48h.

[0084] Acid resistance test data indicators:

[0085] The number of viable bacteria in the blank control was measured with N 0 The number of viable bacteria meas...

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Abstract

The invention belongs to the technical field of biology, and particularly relates to a lactobacillus fermenti and a preparation method of lactobacillus fermenti freeze-dried powder. The lactobacillusfermenti is named as lactobacillus fermentum HCS08-005, the strain was preserved in China General Microbiological Culture Collection Center at August 14th, 2018, and the preservation number is CGMCC No.16259. The lactobacillus fermenti is high in acid resistance and high in gastrointestinal fluid resistance and has antibacterial activity. The preparation method of the lactobacillus fermenti freeze-dried powder comprises the following steps of recovery of the frozen strain; strain activation; expanding culture of the strain; primary fermentation; secondary fermentation; centrifugation of fermentation liquor; collection of bacterial sludge; addition of a freeze-drying protection agent; freeze-drying; collection of the freeze-dried powder; smashing and packaging. The viable count of the lactobacillus fermenti freeze-dried powder prepared by using the method can reach five hundred billions CFU/g or above, the surviving rate is high, the setting ability is high, and the lactobacillus fermenti freeze-dried powder can be used in the fields of foods, feeds, drugs and the like.

Description

technical field [0001] The invention belongs to the field of biotechnology, and particularly relates to a lactobacillus fermentum with strong acid resistance, strong stomach and intestinal juice tolerance, and inhibition of main intestinal pathogenic bacteria and a preparation method of the freeze-dried powder thereof. Background technique [0002] The Ministry of Health included Lactobacillus fermentum in the List of Strains Applicable to Food in 2010, and Lactobacillus fermentum CECT5716 in the List of Strains Applicable to Infant Food in 2016. Lactobacillus fermentum belongs to the genus Lactobacillus in the Lactobacillus family, is Gram-positive, and is facultatively anaerobic. The shape of the bacteria is rod-shaped, with a diameter of 0.5-0.9 μm, and the difference in length is relatively large. Most of them exist singly, and they are also arranged in pairs. It can survive in human gastric juice with low pH value and intestinal environment with high bile, can adjust t...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N1/04A23L33/135A23K10/18A61K35/747A61P31/04C12R1/225
CPCC12N1/20C12N1/04A23L33/135A23K10/18A61K35/747A61P31/04A23V2002/00C12R2001/225C12N1/205A23V2400/143A23V2200/324A23V2200/32A23V2200/30Y02A50/30
Inventor 赵迪闵祥博张春宇矫艳平
Owner 江西仁仁健康产业有限公司
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