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Method for preparing probiotics by co-fermentation of probiotics and fungus

A micro-ecological preparation and co-fermentation technology, applied in the field of bioengineering, to achieve the effect of maintaining health care, prolonging the shelf life of live bacteria, and increasing the number of fermentation bacteria

Inactive Publication Date: 2002-01-30
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there is no bifidobacterium and lactic acid bacteria mixed fermentation method under the presence of fungus at present without bibliographical report

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Based on the mixed fermentation of Streptococcus lactis (SL) and Bifidobacterium infantis (BI), supplemented by co-fermentation of Ganoderma lucidum.

[0019] Contents in liquid fermentation medium (1000ml): 2.0g peptone, 3.0g yeast powder, 2.0g vegetable protein, 0.5g glutamic acid, 7.0g glucose, 2g NaCl, NaHCO 3 0.2g, K 2 HPO 4.3 h 2 O 0.25g, MgSO 4 0.05g. Adjust the pH to 7.0-8.0.

[0020] The SL and BI strains were respectively inoculated in the liquid seed medium, cultured for 20 hours, and the two strains were mixed and inoculated in the liquid fermentation medium at a ratio of 1:3, and fermented at about 37°C for 12 hours. At the same time, culture Ganoderma lucidum GL at about 28°C for 24 hours, mix the fermentation liquid of Ganoderma lucidum with the double-bacteria fermentation liquid in proportion (1 / 10 volume ratio), ferment at 30°C for 15 hours, and then let it stand for 8 hours before filling After that, the live bacteria oral liquid is obtained. ...

Embodiment 2

[0023] Based on the mixed fermentation of Lactobacillus plantarum and Bifidobacterium adolescentis, supplemented by the co-fermentation of Ganoderma lucidum.

[0024] Lactobacillus plantarum and Bifidobacterium adolescentis were respectively inoculated in liquid seed medium, cultured for 20 hours, the two strains were mixed and inoculated in liquid fermentation medium at a ratio of 1:2, and fermented for 8 hours at 37°C. At the same time, the Ganoderma lucidum GL was cultured at 28°C for 28 hours, the Ganoderma lucidum fermentation liquid was mixed with the double-bacteria fermentation liquid in proportion (1 / 10V), fermented at 28°C for 18 hours, and then stood still for 10 hours before filling.

[0025] The viable count of fresh fermented broth is about 10 per milliliter 10 The number of bacteria can still reach 10 per milliliter after filling and bottling for one year 6 bacteria count.

Embodiment 3

[0027] Submerged co-fermentation of Bifidobacterium infantis and Hericium erinaceus.

[0028] Bifidobacterium infantis and Hericium erinaceus were respectively inoculated in the liquid seed medium, cultured for 24 hours, the two strains were mixed and inoculated in the liquid fermentation medium at a volume ratio of 1:1, fermented at 30°C for 18 hours, and then statically Stand for 8 hours and fill. Add 0.1% carbohydrate protection agent to the medium, including polysaccharides such as bifidus factor and chitosan.

[0029] The viable count of fresh fermented broth is about 10 per milliliter 9 Bacterial count, it can still reach more than 10 per milliliter after filling and bottling for one year 5 bacteria count.

[0030] This example shows that the effect of co-fermentation of single bacteria is not as good as that of multi-strain co-fermentation, but the co-fermentation effect of single probiotics and fungi is much better than that of single probiotics.

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PUM

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Abstract

The method for preparing probiotics is characterized by that it utilizes the metabolic product characteristics of various strains to select the strain for mixed fermentation, in the culture of mixed strain of probiotics of bifidobacterium and lactic acid bacteria, etc. the fungous fermenting liquor of ganoderma, etc. is added to make co-fermentation, so that it not only can raise number of ermentaing living bacteria, prolong the suvival time of living bacteria, but also can retain all the nutrients of fermenting liquor, reduce product cost and retain health-care effect of said product.

Description

Technical field: [0001] The invention relates to a method for preparing probiotics and fungi by co-fermentation of probiotics and fungi to prepare microecological preparations. The fermentation liquid of fungi is combined with the mixed fermentation of probiotics and other strains to increase the total number of live bacteria in the fermentation liquid and prolong the survival period of live bacteria. It is used in the production of various microecological preparations and belongs to the technical field of bioengineering. Background technique: [0002] Beneficial flora such as bifidobacteria and lactic acid bacteria play an important role in the health of the human body and the absorption of nutrients. Humans often use natural lactic acid bacteria and their metabolites as nutritional and health food. Since the early 1990s, the disciplines of microbiology, nutrition, medicine, and fermentation engineering have developed rapidly. It has been found that the fermentation produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00C12N1/14
Inventor 张雪洪唐涌濂黄瑞珊
Owner SHANGHAI JIAO TONG UNIV
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