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Mixed fermentation broth with improved bacteriostatic activity, and preparation method and application thereof

A technology of mixed fermentation and bacteriostatic activity, applied in the field of microbial fermentation, can solve problems such as unreachable, and achieve the effect of improving bacteriostatic activity and good synergistic bacteriostasis

Pending Publication Date: 2020-12-01
JIANGSU YINONG BIOLOGY CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when two or more strains of different strains are cultivated in the same system, there will be a competitive relationship between them, and even the metabolites of different strains will produce antagonism, so simply mixing two or more strains of bacteria often does not achieve good results. Effect

Method used

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  • Mixed fermentation broth with improved bacteriostatic activity, and preparation method and application thereof
  • Mixed fermentation broth with improved bacteriostatic activity, and preparation method and application thereof
  • Mixed fermentation broth with improved bacteriostatic activity, and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The preparation of the mixed fermentation extract of embodiment 1 Lactobacillus plantarum and Propionibacterium freundii

[0041] (1) Preparation of seed solution:

[0042]Pick activated Lactobacillus plantarum colonies and inoculate them into MRS liquid medium, culture at 30-37°C for 12-20 hours, and when the OD of the medium reaches 2-4, take a sample for microscopic examination without any bacteria, and set aside . Among them, MRS medium contains 3-7g of peptone, 5-9g of beef extract, 5-9g of yeast powder, 10-15g of glucose, 1-2g of sodium acetate, 1-2g of diamine citrate, and 0.2-0.5g of Tween per liter. , Dipotassium hydrogen phosphate 0.5-1g, magnesium sulfate 0.5-0.7g, manganese sulfate 0.03-0.05g.

[0043] Pick the single colony of activated Propionibacterium freunderi and inoculate it into the SLB liquid medium, and culture it statically at 25-32°C for 30-50 hours. When the OD of the medium reaches 1-2, take a sample for microscopic examination without any b...

Embodiment 2

[0048] Embodiment 2 detects the antibacterial activity of mixed fermented liquid

[0049] 2.1 Preparation of indicator bacteria

[0050] For common molds that cause food spoilage, Aspergillus flavus and Penicillium were selected as antibacterial indicator strains.

[0051] The species of Aspergillus flavus, Penicillium and Cladosporium preserved in 20% glycerol were respectively transferred to PDA solid medium and activated for culture at 30°C. Then transfer the activated mold spores to the PDA slant, cultivate them at 30°C for 7 days, and use ME medium containing 0.1% Tween 80 (malt extract 20g / L, sucrose 20g / L, peptone 1g / L, natural pH ) wash the spores from the culture medium, count with hemocytometer, and prepare the spore content as 1*10 5 of Aspergillus flavus and Penicillium spores.

[0052] 2.2 Preparation of Lactobacillus plantarum fermentation extract

[0053] (1) Preparation of seed solution: Pick a single colony of activated Lactobacillus plantarum, inoculate i...

Embodiment 3

[0061] The influence of the inoculation ratio of embodiment 3 Lactobacillus plantarum and Propionibacterium on the antibacterial activity of fermented liquid

[0062] (1) Preparation of seed solution:

[0063] Pick activated Lactobacillus plantarum colonies and inoculate them into MRS liquid medium, and culture them statically at 30-37°C for 12-20 hours. When the OD of the medium reaches 2-4, take a sample for microscopic examination without any bacteria, and set aside. Among them, MRS medium contains 3-7g of peptone, 5-9g of beef extract, 5-9g of yeast powder, 10-15g of glucose, 1-2g of sodium acetate, 1-2g of diamine citrate, and 0.2-0.5g of Tween per liter. , Dipotassium hydrogen phosphate 0.5-1g, magnesium sulfate 0.5-0.7g, manganese sulfate 0.03-0.05g.

[0064] Pick the single colony of activated Propionibacterium freunderi and inoculate it into the SLB liquid medium, and culture it statically at 25-32°C for 30-50 hours. When the OD of the medium reaches 1-2, take a sam...

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Abstract

The invention belongs to the technical field of microbial fermentation, and particularly relates to mixed fermentation liquor with improved bacteriostatic activity as well as a preparation method andapplication thereof. The mixed fermentation broth with improved bacteriostatic activity is obtained by mixed fermentation of lactobacillus plantarum and propionibacterium freudenreichsii subsp. shermanii. In the mixed fermentation process, two strains are added into a fermentation tank in proportion for anaerobic fermentation, growth of the two strains is controlled by supplementing glucose in thefermentation process, and fermentation is ended when the thallus amount in fermentation liquor reaches the maximum. A supernatant obtained by centrifuging the fermentation broth is the fermentation extract, and the fermentation broth liquid contains a plurality of organic acids and has a good inhibition effect on spoilage microorganisms such as penicillium, aspergillus and cladosporium.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation, and in particular relates to a mixed fermentation liquid with improved antibacterial activity and a preparation method and application thereof. Background technique [0002] During the process of processing, preservation, transportation, etc., food is easily spoiled by the contamination of external molds, and chemical preservatives are widely used in the food industry as the most important additives. However, chemically synthesized preservatives have potential carcinogenicity, teratogenicity or food poisoning potential safety hazards to the human body. Therefore, finding and developing natural and safe antibacterial products with high antibacterial activity has become a research hotspot in the food field. [0003] Lactic acid bacteria (LAB) are a type of bacteria that can ferment carbohydrates to produce a large amount of lactic acid. Probiotic lactic acid bacteria are recognized ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D15/00C12P39/00C12P7/40C12R1/25C12R1/01
CPCA21D15/00C12P39/00C12P7/40
Inventor 贾彩凤李超文鲍子旗冉琼刘玉婷冯腾柱董建华薛永军
Owner JIANGSU YINONG BIOLOGY CO LTD
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