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High-density fermentation culture medium of lactobacillus bulgaricus and fermentation process for high-density fermentation culture medium

A technology of high-density fermentation and fermentation process, which is applied in the field of high-density fermentation medium of Lactobacillus bulgaricus and its fermentation process, can solve the problems of the influence of the survival rate of live bacteria and the toxicity of physiological metabolism, so as to improve the survival rate of freeze-drying and reduce the production rate. cost, productivity improvement effect

Active Publication Date: 2021-03-16
内蒙古双奇药业股份有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, in the high-density fermentation process, the routine operation is to quickly reduce the temperature of the fermentation broth through the cooling system of the tank to end the fermentation process after the pH of the fermentation broth drops to the production process control point, and then collect the bacteria by high-speed centrifugation, but Bulgaria The large amount of lactic acid accumulated by Lactobacillus in the process of growth and metabolism not only inhibits and poisons the physiological metabolism of the bacteria itself, but also has a great impact on the survival rate of live bacteria in the subsequent centrifugation and freeze-drying process of the bacteria.

Method used

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  • High-density fermentation culture medium of lactobacillus bulgaricus and fermentation process for high-density fermentation culture medium
  • High-density fermentation culture medium of lactobacillus bulgaricus and fermentation process for high-density fermentation culture medium
  • High-density fermentation culture medium of lactobacillus bulgaricus and fermentation process for high-density fermentation culture medium

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Effect test

Embodiment 1

[0016] Embodiment 1: configuration and fermentation process of Lactobacillus bulgaricus high-density fermentation medium

[0017] Lactobacillus bulgaricus high-density fermentation medium consists of the following components: glucose 18.0g, beef extract powder 5.0g, casein peptone 4.0g, yeast powder 4.0g, anhydrous sodium acetate 4g, potassium acetate 4.0g, magnesium sulfate 0.1g, Manganese sulfate 0.03g, L-cysteine ​​hydrochloride 0.5g, sodium thiosulfate 0.05g and Tween-80 1.0g were successively dissolved in distilled water and fixed to 1000ml, and the pH of the culture medium was adjusted to 7.20. Sterilize at 121°C for 15 minutes.

[0018] The specific strain of Lactobacillus bulgaricus selected is Lactobacillus bulgaricus NQ2508, which was purchased from Inner Mongolia Shuangqi Pharmaceutical Co., Ltd. The high-density fermentation culture process of Lactobacillus bulgaricus is as follows: ①Fermentation stages: five-stage amplification fermentation process is adopted, an...

Embodiment 2

[0019] Embodiment 2: Lactobacillus bulgaricus high-density fermentation medium and fermentation process thereof

[0020] Lactobacillus bulgaricus high-density fermentation medium consists of the following components: glucose 10.0g, beef extract powder 4.0g, casein peptone 8g, yeast powder 6.0g, anhydrous sodium acetate 3.0g, potassium acetate 3.0g, magnesium sulfate 0.3g, Manganese sulfate 0.05g, L-cysteine ​​hydrochloride 1.0g, sodium thiosulfate 0.01g and Tween-80 1.0g were successively dissolved in distilled water and fixed to 1000ml, and the pH of the culture medium was adjusted to 7.20. Sterilize at 121°C for 15 minutes. Among them, sodium thiosulfate can reduce the hypochlorite contained in water into non-toxic chloride ions, thereby eliminating the inhibitory effect of hypochlorous acid on the growth and metabolism of Lactobacillus bulgaricus.

[0021] The specific strain of Lactobacillus bulgaricus selected is Lactobacillus bulgaricus NQ2508, which was purchased from ...

Embodiment 3

[0022] Embodiment 3: the processing effect of sodium thiosulfate to residual chlorine in the medium

[0023] Taking the fermentation medium without adding sodium thiosulfate as a control, the residual chlorine concentration after the medium was prepared in drinking water was determined by iodometric method. The results showed that available chlorine in the medium was basically eliminated after adding sodium thiosulfate (Table 1). By improving the components of the medium, the influence of the inhibitor (hypochlorous acid) in the drinking water used in the fermentation process on the proliferation of the bacteria and the subsequent preparation process of the bacteria powder is solved.

[0024] Determination of available chlorine concentration in the medium of table 1

[0025]

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Abstract

The invention belongs to the technical field of fermentation and particularly relates to a high-density fermentation culture medium of lactobacillus bulgaricus and a fermentation process for the high-density fermentation culture medium. Influence on thallus propagation and a subsequent fungus powder preparation process caused by inhibitors in drinking water employed in a fermentation process and lactic acid generated from metabolism is effectively solved. The lactobacillus bulgaricus is subjected to high-density culture by employing the high-density fermentation culture medium, and the viablecount and freeze-dried survival rate of fermentation liquor are increased remarkably. Therefore, application of this technology is beneficial to increase of production efficiency of Lactobacillus bulgaricus powder and reduction of production cost.

Description

technical field [0001] The invention belongs to the technical field of fermentation, and in particular relates to a high-density fermentation medium of Lactobacillus bulgaricus and a fermentation process thereof. Background technique [0002] In recent years, with the continuous deepening of microecological research and the enhancement of people's awareness of health care, domestic research and development of Lactobacillus has been carried out, and Lactobacillus has been widely used in food, medicine, feed, animal husbandry and environmental protection industries. Lactobacillus delbrueckii subsp.bulgaricus is a gram-positive, catalase-negative, non-motile, non-spore-forming facultative anaerobic bacterium that belongs to the subspecies of Lactobacillus delbrueckii in taxonomy. Lactobacillus bulgaricus is one of the most commonly used starter strains for the industrial production of fermented dairy products. Its proteolytic activity and lactose metabolizing ability endow dair...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/04C12R1/225
CPCC12N1/20C12N1/04
Inventor 黄少磊刘彦民夏少明李林泉刘云辉李康宁李晓军冯谦马晓红马跃英郭跃东王海霞邢会霞韩至赵晓燕
Owner 内蒙古双奇药业股份有限公司
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