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Inactivation method and application of lactic acid bacteria

A technology of lactic acid bacteria and inactivated lactic acid bacteria powder, which is applied in the field of microorganisms, can solve the problems of affecting the use effect of lactic acid bacteria products, lactic acid bacteria cell rupture, and the reduction of the total number of lactic acid bacteria cells.

Active Publication Date: 2021-08-24
河北一然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

However, the existing lactic acid bacteria inactivation methods have great disadvantages. During the inactivation process, it is easy to cause the rupture of lactic acid bacteria cells, thereby reducing the total number of lactic acid bacteria cells in lactic acid bacteria preparation products, which seriously affects the use effect of lactic acid bacteria products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Inactivation method of Lactobacillus rhamnosus LR863:

[0026] a, carry out the routine method (according to 3% inoculum volume, inoculate in the fermentor that liquid medium is housed according to the conventional method that lactic acid bacteria is cultured in fermenter, be 37 ℃, pH5.5 and under the condition of not stirring Fermentation) Lactobacillus rhamnosus LR863 is fermented and cultivated, so that the viable count of Lactobacillus rhamnosus in the fermentation broth reaches 9×10 9 cfu / ml, to obtain high-density cell fermentation broth; wherein, the liquid medium includes 2% glucose, 2% yeast extract powder, and NaH 2 PO 4 0.5%, sodium acetate 0.5%, magnesium sulfate 0.05%, Tween 800.08% and the rest sterile water.

[0027] b. In the fermenter, under agitation, the fermentation broth is lowered from 37°C to 20°C at a rate of 0.35°C / min; then the fermentation broth is heated from 20°C to 70°C at a rate of 2.5°C / min, and kept for 2 hours then drop to 20°C at a ...

Embodiment 2

[0033] Inactivation method of Lactobacillus rhamnosus LR863:

[0034] a, carry out the routine method (according to 4% inoculum volume, be inoculated in the fermentor that liquid culture medium is housed in the fermentor according to lactic acid bacteria in fermentor) of high-density culture, be 35 ℃, pH5 and carry out fermentation under the condition of not stirring at temperature ) ferment and cultivate Lactobacillus rhamnosus LR863, so that the viable count of Lactobacillus rhamnosus in the fermentation broth reaches 3×10 9 cfu / ml, to obtain high-density cell fermentation broth; wherein, the liquid medium includes 1% glucose, 1% yeast extract powder, and NaH 2 PO 4 0.1%, sodium acetate 0.1%, magnesium sulfate 0.01%, Tween 800.05% and the rest sterile water.

[0035] b. In the fermenter, under stirring conditions, the fermentation broth was lowered from 35°C to 23°C at a rate of 0.3°C / min; then the fermentation broth was heated from 23°C to 68°C at a rate of 3°C / min, and k...

Embodiment 3

[0041] Inactivation method of Lactobacillus rhamnosus LR863:

[0042] a, carry out the routine method (according to 5% inoculum volume, inoculate in the fermentor that liquid medium is housed according to the conventional method that lactic acid bacteria is cultured in fermenter, be 42 ℃, pH6 and carry out fermentation under the condition of not stirring ) ferment and cultivate Lactobacillus rhamnosus LR863, so that the viable count of Lactobacillus rhamnosus in the fermentation broth reaches 1×10 10 cfu / ml, to obtain high-density cell fermentation broth; wherein, the liquid medium includes 3% glucose, 4% yeast extract powder, NaH 2 PO 4 1%, sodium acetate 1%, magnesium sulfate 0.1%, Tween 800.1% and the rest sterile water.

[0043] b. In the fermenter, the fermentation broth was lowered from 42°C to 18°C ​​at a rate of 0.4°C / min under agitation; h; then drop to 18°C ​​at a rate of 0.9°C / min, the pH of the fermentation broth is always maintained at 4.5-5.5 by adding sodium ...

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Abstract

The invention relates to the technical field of microorganisms, and particularly discloses an inactivation method and application of lactic acid bacteria. The inactivation method of the lactic acid bacteria comprises the following steps: a, carrying out high-density fermentation culture on the lactic acid bacteria, so that the viable count of the lactic acid bacteria in the obtained fermentation liquor reaches 3.0 * 10 < 9 > cfu / ml to 1.0 * 10 < 10 > cfu / ml; b, cooling the fermentation liquor to 23 DEG C or below, then heating to 68-72 DEG C, keeping the temperature for 1.5-2.5 hours, cooling to 23 DEG C or below, and centrifugally collecting bacterial sludge; and c, mixing the bacterial sludge with a freeze-drying protective additive, and performing freeze-drying to obtain the inactivated lactic acid bacteria powder. According to the inactivation method of the lactic acid bacteria, the loss of metabolites in the inactivation process of the lactic acid bacteria can be effectively reduced, the integrity of thalli is guaranteed, then the integrity of active substances such as organic acids, vitamins, biological peptides and oligosaccharides in the inactivated lactic acid bacteria product is guaranteed, and the efficacy of the inactivated lactic acid bacteria product is kept.

Description

technical field [0001] The invention relates to the technical field of microorganisms, in particular to an inactivation method and application of lactic acid bacteria. Background technique [0002] Lactic acid bacteria is a general term for a class of bacteria that can use fermentable carbohydrates to produce a large amount of lactic acid. This type of bacteria is widely distributed in nature and has rich species diversity. Most of them are essential and important in the human body. Physiologically functional flora widely exist in the human intestinal tract. Lactic acid bacteria have the function of regulating the normal flora of the gastrointestinal tract and maintaining the micro-ecological balance, thereby improving the function of the gastrointestinal tract, increasing food digestibility and biological potency, reducing serum cholesterol, controlling endotoxin, inhibiting the growth of spoilage bacteria in the intestinal tract, and improving body immunity, etc. As peop...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/00C12N1/20A23L33/135C12R1/01
CPCC12N1/005C12N1/20A23L33/135A23V2002/00A23V2400/165A23V2400/175A23V2200/30
Inventor 申朋杨玲齐世华任磊马新颖郭红敏霍世和刘佳何方赵林森
Owner 河北一然生物科技股份有限公司
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