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A kind of Lactobacillus fermentum, Lactobacillus fermentum culture and preparation method thereof

A technology of fermenting Lactobacillus and cultures, applied in the field of microorganisms, can solve the problems of probiotics, such as the lack of wider application scope and use channels, small audience, and limited use methods, so as to protect from oxidative damage and reduce damage degree, the effect of inhibiting the invasion of pathogenic microorganisms

Active Publication Date: 2022-07-01
山东凤凰生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The target audience of the above technical solutions is relatively small, and the way of use is limited to oral administration. The scope of application and way of use of probiotics has not yet been broadened.

Method used

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  • A kind of Lactobacillus fermentum, Lactobacillus fermentum culture and preparation method thereof
  • A kind of Lactobacillus fermentum, Lactobacillus fermentum culture and preparation method thereof
  • A kind of Lactobacillus fermentum, Lactobacillus fermentum culture and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Example 1: Select freshly fermented Xinjiang yogurt, adopt the MRS medium solid plate streak method, cultivate in a 37°C incubator for 36 hours, pick a single colony for repeated purification and culture, and observe the morphology of a single colony of Lactobacillus fermentum with the naked eye. Plates were prepared by the Gram staining method and observed by electron microscopy.

[0045] The results showed that the biological characteristics of Lactobacillus fermentum LF8005 were as follows: the cell size of this strain was (0.5μm~0.7μm)×(0.8μm~3.0μm), and the cells were rod-shaped, single or formed. Pair arrangement, Gram-positive; this strain can grow on MRS agar medium, the colony is milky white, round, the surface is moist, opaque, the edges are neat, and the picked bacteria have a certain viscosity; the optimum growth temperature is 30 ~40°C, facultatively anaerobic, grows at pH 4.5-9.0, and the optimum pH is around 6.5.

Embodiment 2

[0046] Example 2: Viscosity analysis of Lactobacillus fermentum

[0047] Lactic acid bacteria from different sources were inoculated into MRS liquid medium, cultured at 37 °C for 24 h, and the viscosity of different fermentation broths was measured by viscometer.

[0048] The test results are shown in Table 1:

[0049] Table 1 Viscosity analysis results of lactic acid bacteria fermentation broth from different sources

[0050] strain separate source Origin Viscosity / cP LF8005 sour milk Xinjiang 24418 CK-1 sour milk Inner Mongolia 15740 CK-2 cheese Inner Mongolia 18636 CK-3 Tibetan Spirit Mushroom Tibet 22015 CK-4 sour milk Tibet 18902 CK-5 Pickled Cabbage Heilongjiang 12841 CK-6 Pickle Sichuan 15027

[0051] Compared with the fermentation broth of lactic acid bacteria from different sources, the fermentation broth of Lactobacillus fermentum LF8005 isolated from Xinjiang yogurt has higher...

Embodiment 3

[0052] Example 3: Preparation of Lactobacillus fermentum LF8005 culture

[0053] A preparation method of Lactobacillus fermentum LF8005 culture, the preparation method comprises the steps:

[0054] (1) Strain activation: Lactobacillus fermentum LF8005 was transferred to MRS solid slant medium, and cultured at 35-40°C for 12-16h;

[0055] (2) First-class seed preparation: take the cultured slant strains, transfer them to MRS liquid medium under aseptic conditions, and culture at 35-40°C for 12-20 hours to obtain first-class seed liquid;

[0056] (3) Preparation of secondary seeds: transfer the primary seed liquid to MRS liquid medium for expanded culture, the transfer amount is 2%-10%, and culture at 35-40°C for 12-20 hours to obtain secondary seed liquid ;

[0057] (4) Fermentation tank culture: transfer the secondary seed liquid to the sterilized medium, the inoculation amount is 5-10%, the culture temperature is 35-40°C, the static culture time is 10-24h, and the viscosity...

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Abstract

The invention discloses a strain of Lactobacillus fermentum LF8005, which was deposited in the China Center for Type Culture Collection on November 9, 2020, the address: Wuhan University, Wuhan, China, and the deposit number: CCTCC NO: M2020704. The invention also provides a Lactobacillus fermentum culture and a preparation method thereof, as well as the effects of inhibiting Escherichia coli, Staphylococcus aureus and Candida albicans, removing free radicals and resisting oxidation, and preventing the occurrence of skin inflammation. The Lactobacillus fermentum is separated from traditional fermented dairy products to ensure its safety, and can secrete and produce macromolecular actives such as polysaccharides, glycoproteins, biotin, etc., thereby increasing the viscosity of the fermentation broth, and can be used as a natural active ingredient in skin care products. ; The product has low irritation, high safety, and is not easy to produce dependence. The effect on the skin is mainly to improve the skin environment and prevent and protect it. It adapts to the current development requirements of skin care cosmetics, and can be safely added to skin care products.

Description

technical field [0001] The invention belongs to the technical field of microorganisms, and particularly relates to a Lactobacillus fermentum, a culture medium of Lactobacillus fermentum and a preparation method thereof. Background technique [0002] The surface of human skin is rich in microbial diversity, including a variety of beneficial bacteria, pathogenic bacteria and neutral bacteria. The skin microecological balance composed of these microorganisms directly affects the health of the skin. The beneficial microbial flora of the skin and its metabolites can regulate skin function by inhibiting pathogenic microorganisms on the skin surface, maintaining skin moisture, and enhancing skin surface immunity, which are of great significance for establishing and maintaining healthy skin homeostasis. [0003] Lactic acid bacteria are a type of beneficial bacteria that widely exist in animals and plants, fermented foods, and the environment. They play a pivotal role in the balance...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A61K8/99A61Q19/08A61Q17/00A61P17/00A61P31/02A61P31/04A61P31/10C12R1/225
CPCC12N1/20A61K8/99A61Q19/08A61Q17/005A61P17/00A61P31/02A61P31/04A61P31/10Y02A50/30
Inventor 王静单宝龙任宝涛张化朋张颜廷庄金丽刘虹
Owner 山东凤凰生物科技股份有限公司
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