Fermentation culture process of lactobacillus buchneri

By simplifying the fermentation culture process of Lactobacillus buchneri, including strain activation, seed culture preparation and fermentation culture steps, the problems of complexity and insufficient viable cell count in the existing technology are solved, and the production of fermentation broth with high viable cell count is realized, which is suitable for industrial application.

CN120966657APending Publication Date: 2025-11-18HUBEI LVTIANDI BIOTECHNOLOGY CO LTD
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Patent Information

Application Number
CN202410593583.7
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2024-05-14
Publication Date
2025-11-18

AI Technical Summary

Technical Problem

In the existing technology, the fermentation culture process of Lactobacillus bruneri is complicated, which is not conducive to industrial promotion, and it has failed to effectively increase the number of viable Lactobacillus bruneri in the fermentation broth.

Method used

A simple and easy-to-operate fermentation culture process is adopted, including strain activation, seed liquid preparation and fermentation culture steps. A specific fermentation culture medium and test culture medium are used, and fermentation conditions such as temperature, pressure and pH are controlled to ensure that the viable count of Lactobacillus bucheri reaches ≥100×108CUF/g.

Benefits of technology

It significantly increases the number of viable bacteria in Lactobacillus brunelli fermentation broth, and the process is simple, easy to operate, and suitable for industrial production.

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Abstract

The invention discloses a lactobacillus buchneri fermentation culture process which comprises the following steps: activating a lactobacillus buchneri strain, preparing a seed solution, inoculating 1%-5% of the seed solution into a fermentation formula after the seed solution is cultured, culturing for 20-30 hours at 36 + / -1 DEG C to obtain a fermentation solution, then sucking 1-10 mL of the fermentation solution into 99-90 mL of 0.3% of sterile tween-80 water, diluting to a proper gradient, and culturing for 2-3 hours at the temperature of 36 + / -1 DEG C to obtain the lactobacillus buchneri fermentation culture process. The lactobacillus buchneri fermentation liquor has the advantages that the lactobacillus buchneri fermentation liquor is prepared by the aid of the lactobacillus buchneri fermentation liquor fermentation process, 1mL of lactobacillus buchneri fermentation liquor is sucked into a culture dish, 15mL of MRS detection culture media is added into the culture dish and uniformly mixed, the lactobacillus buchneri fermentation liquor is cultured in an incubator at 36 + / -1 DEG C for 48h, and the viable count of lactobacillus buchneri in the lactobacillus buchneri fermentation liquor obtained by the lactobacillus buchneri fermentation process is larger than or equal to 100 * 10 < 8
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