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Use of cysteine or salt thereof for cryoprotecting lactic acid bacteria

A technology of cysteine ​​and lactic acid bacteria, applied in the direction of bacteria, preservation of microorganisms, and methods based on microorganisms, can solve the problems of inability to exert the physiological activity of lactic acid bacteria and excessive lactic acid bacteria, achieve easy circulation or preservation/storage, and increase growth , the effect of improving stability

Pending Publication Date: 2021-07-23
CJ CHEILJEDANG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if lactic acid bacteria are made into powder or capsule form, there is a limitation that many lactic acid bacteria will die during the long-term distribution process, so that the original physiological activity of lactic acid bacteria cannot be exerted.

Method used

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  • Use of cysteine or salt thereof for cryoprotecting lactic acid bacteria
  • Use of cysteine or salt thereof for cryoprotecting lactic acid bacteria
  • Use of cysteine or salt thereof for cryoprotecting lactic acid bacteria

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0102] Lactobacillus plantarum CJLP133 strain was cultured at 37° C. for 18 to 24 hours using MRS liquid medium (Difco, USA), and then the supernatant was separated by a centrifuge to recover only lactic acid bacteria.

[0103] The thallus of the lactic acid bacteria recovered is mixed with cysteine ​​hydrochloride, trehalose, maltodextrin, soybean peptone and water according to the content shown in the following table 1. The composition is mixed in a weight ratio of 1:2.

[0104] [Table 1]

[0105]

[0106]

[0107] After suspending the mixture, transfer it to a freeze-drying tray, place it under quick-freezing conditions (below -40°C) for about 12 to 24 hours, and then thaw it in a freeze-dryer to remove water, so as to obtain Lactic acid bacteria powder coated with the composition in Table 1.

Embodiment 2

[0109] After culturing the Lactobacillus plantarum CJLP133 strain disclosed in Korean Registered Patent Publication No. 1,486,999 at 37°C for 18 to 24 hours in MRS liquid medium (Difco, USA) containing 0.1% by weight of cysteine ​​hydrochloride , and then use a centrifuge to separate the supernatant, and only recover lactic acid bacteria.

[0110] The thallus of the lactic acid bacteria recovered and the antifreeze protection composition for lactic acid bacteria produced by mixing and sterilizing trehalose, maltodextrin, soybean peptone and water according to the content shown in the following table 2 are according to the weight of 1:2 Than mixed.

[0111] [Table 2]

[0112] Element Content (weight%) Trehalose 20 Maltodextrin 5 soy peptone 5 water The remaining part total 100

[0113] After suspending the mixture, transfer it to a freeze-drying tray, place it under quick-freezing conditions (below -40°C) for about 12 to 24 hours,...

Embodiment 3

[0115] Lactobacillus plantarum CJLP133 strain was put into MRS liquid medium (Difco, USA) containing 0.1% cysteine ​​hydrochloride and cultured at 37° C. for 11 hours. The composition of the MRS medium containing cysteine ​​hydrochloride is shown in Table 3, and the pH value decreased during the cultivation process was set by the automatic ammonia water supply system so that the pH value was neutralized to 5.95.

[0116] [table 3]

[0117]

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PUM

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Abstract

The present application relates to use of cysteine or a salt thereof for the protection, growth acceleration and / or stability improvement of lactic acid bacteria.

Description

technical field [0001] The present application relates to an active ingredient for protecting lactic acid bacteria from freezing and the utilization / application of the active ingredient. Background technique [0002] Lactic acid bacteria, also known as Lactobacillus or Lactobacillus, inhabit the intestines of mammals and prevent abnormal fermentation caused by miscellaneous bacteria, so they are also important bacteria used as intestinal regulators. However, in order to exert the effect of the bacteria, it is necessary to consume a larger amount of lactic acid bacteria than conventionally ingested from foods such as yogurt. Therefore, it is generally adopted now that only lactic acid bacteria are isolated and made into powder or capsule form for easy consumption. However, if the lactic acid bacteria are made into powder or capsule form, there is a limitation that many lactic acid bacteria die during the long-term distribution process, so that the original physiologically ac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/38C12N1/04A23L29/00A23L33/135
CPCA23L33/135C12N1/04C12N1/20C12N1/38C12R2001/25A23L29/045A23L29/065A23L29/015A23L29/35A23L33/175A23L29/03A23V2002/00C12N2500/32
Inventor 申东柱金汝真金亨喆朴弘郁裵守真
Owner CJ CHEILJEDANG CORP
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