Method for controlling fermentation procedure in traditional Chinese medicine probiotic compound fermentation process

Abstract

The invention relates to a method for controlling a fermentation procedure in a traditional Chinese medicine probiotic compound fermentation process. The method for controlling fermentation procedure in the process of composite fermentation of traditional Chinese medicine probiotics mainly aims at the current situation that better culture conditions are difficult to obtain due to individual strains which normally need multi-section culture when a specific traditional Chinese medicine probiotics composite fermentation product is subjected to multi-strain co-fermentation culture, on the basis of scientific data of production verification and summary, the used co-culture scheme of multiple probiotics is subjected to limited on-line verification before production, obtained new verification results are compared with each other, and meanwhile, the verification data are also compared with the verification data of a predetermined common production procedure, comprehensive analysis is carried out, the optimal production procedure is efficiently screened, and therefore an optimization scheme for improving fermentation effect and yield of probiotics is obtained. In addition, the optimal production programs corresponding to different basic parameter conditions obtained through comparative analysis can be automatically recommended to a visual interface in a production control system so that production operators can select or refer to the optimal production programs, and the verification period before production can be effectively shortened.

Description

technical field [0001] The invention relates to the technical field of traditional Chinese medicine fermentation, in particular to a method for controlling the fermentation program in the compound fermentation process of traditional Chinese medicine probiotics. Background technique [0002] When a variety of probiotic strains are used for co-fermentation to prepare traditional Chinese medicine fermented products, the optimum fermentation temperature of one or several probiotics is often significantly different from the pre-determined co-fermentation temperature during the fermentation and cultivation stage of the probiotic strains, resulting in the The effect and yield of fermentation culture are low. This situation occurs more often in probiotic strains that need to be cultured at multi-stage culture temperatures. At present, in view of this situation, although the laboratory can use a large number of flexible culture experiments. Research and optimization of the culture pr...

AI Technical Summary

Problems solved by technology

[0002] When a variety of probiotic strains are used for co-fermentation to prepare traditional Chinese medicine fermented products, the optimum fermentation temperature of one or several probiotics is often significantly different from the pre-determined co-fermentation temperature during the fermentation and cultivation stage of the probiotic strains, resulting in the The effect and yield of fermentation culture are low. This situation occurs more often in probiotic strains that need to be cultured at multi-stage culture temperatures. At present, in view of this situation, although the laboratory can use a large number of flexible culture experiments. Research and optimization of the culture program, due to the limited equipment conditions and production scheduling requirements in the production, but more fixed a process, such as individual probiotic strains cultured in a separate fermenter, and then mixed with other probiotics in the fermentation stage of traditional Chinese medicine The strains are mixed and introduced outside the traditional Chinese medicine fermentation tank, which leads to the inability to cultivate all the probiotic strains symbiotically as much as possible during the fermentation and cultivation stage of the compound probiotic strains, and cannot achieve more scientific and high-density fermentation culture

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