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Method for regulating and controlling fermentation process of lactic acid bacteria

A technology of lactic acid bacteria fermentation and lactic acid bacteria, which is applied in the field of microbial fermentation, can solve problems such as affecting product quality, shortening product storage time, and easy pollution, and achieve the effects of promoting rapid growth and proliferation, simple and convenient regulation methods, and improving fermentation capacity

Pending Publication Date: 2022-05-13
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fermentation process of traditional yogurt has a long fermentation period, and some probiotics will still grow, reproduce and produce acid slowly after the fermentation is completed, before the product is stored, transported, sold and eaten, resulting in the pH value of yogurt continuing to drop, resulting in post-acidification Phenomenon, the sour taste of yogurt is too heavy, which not only affects the quality of the product, but also shortens the storage time of the product
At present, the methods to control the post-acidification phenomenon include secondary sterilization, adding foreign substances bacteriocin, mutagenesis breeding, and genetic engineering methods to screen low-activity strains, etc. However, these methods have reduced probiotic activity, easy pollution, unstable mutations, and stable genetics. Sexual hazards and other issues

Method used

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  • Method for regulating and controlling fermentation process of lactic acid bacteria
  • Method for regulating and controlling fermentation process of lactic acid bacteria
  • Method for regulating and controlling fermentation process of lactic acid bacteria

Examples

Experimental program
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Embodiment 1

[0026] Under sterile conditions, inoculate Lactobacillus in MRS broth medium, culture in an incubator at 37°C for 12 hours, and perform two rounds of activation; transfer Lactobacillus to a centrifuge tube and put it into SB-400DTY In the ultrasonic extractor, set the ultrasonic condition to 300W, 20min; inoculate the Lactobacillus liquid after ultrasonic treatment at a ratio of 5% in the MRS broth medium and ferment for 24h.

[0027] It is worth mentioning that, in this example, the preparation method of MRS broth medium is as follows: 10 g of peptone, 8 g of beef extract powder, 4 g of yeast extract powder, 20 g of glucose, 2 g of potassium dihydrogen phosphate, and diamine hydrogen citrate 2g, 5g of sodium acetate, 0.2g of magnesium sulfate, 0.04g of manganese sulfate, and 801g of Tween were dissolved in 1L of distilled water, adjusted to pH 6.2-6.4, and sterilized at 121°C for 15 minutes.

Embodiment 2

[0029] In this embodiment, the same fermentation method as in Embodiment 1 is adopted, with the difference that: Lactobacillus is placed in a SB-400DTY frequency-sweeping ultrasonic extraction machine, and the ultrasonic condition is set to 600W for 10 minutes.

Embodiment 3

[0031] In this embodiment, the same fermentation method as in Embodiment 1 is adopted, the difference is that the lactobacilli are placed in the SCIENTZ-IID ultrasonic breaker, the probe is 2cm deep, the ultrasonic conditions are set to 100W, 5min, the opening time is 5s, and the closing time is 5s.

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Abstract

The invention provides a method for regulating and controlling the fermentation process of lactic acid bacteria, which comprises the following steps: placing lactic acid bacteria in ultrasonic equipment for ultrasonic stress treatment, inoculating the ultrasonically treated lactic acid bacteria into a mixture of a culture medium / water, skim milk powder and white granulated sugar for fermentation, and monitoring the pH value of fermentation liquor to know that the strain is subjected to stress treatment under different ultrasonic conditions, so that the fermentation process of the lactic acid bacteria is regulated and controlled. On one hand, strains can grow and proliferate quickly, the fermentation capacity is improved, and the fermentation time is shortened; on the other hand, the strain activity can be passivated, acidification metabolism is inhibited, and the strain can be used for preventing the post-acidification phenomenon in the yogurt fermentation process.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation, and in particular relates to a method for regulating the fermentation process of lactic acid bacteria. Background technique [0002] Lactic acid bacteria are a kind of probiotics that have the functions of promoting growth, balancing intestinal microflora, inhibiting intestinal pathogens, regulating the immune system, lowering cholesterol and preventing cancer. [0003] Yogurt is a good carrier of probiotics. Lactic acid bacteria are often used as probiotics in the fermentation of yogurt. Yogurt is a product made of cow milk, goat milk or milk powder, which is sterilized and fermented to reduce the pH value. Due to the fermentation of lactic acid bacteria in yogurt, the macromolecular substances milk protein, fat and lactose in raw milk are decomposed into easily absorbed small molecule antibiotics, curd grains, exopolysaccharides, free fatty acids, etc. The fermentation process o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N13/00C12N1/20C12P7/56A23C9/123C12R1/225C12R1/46
CPCC12N13/00C12N1/20C12P7/56A23C9/1238A23C9/123A23V2400/11A23V2400/249
Inventor 夏强张晓辉潘道东曹锦轩周昌瑜吴振曾小群
Owner NINGBO UNIV