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Process for preparing solid active lactobacillus preparation

An active lactic acid bacteria, solid-state technology, applied in the direction of bacteria, fungi, etc., can solve the problems of high water content and uneconomical energy demand of liquid fermentation method, and achieve the effect of low production cost, reduced water consumption and energy consumption, and cost reduction.

Inactive Publication Date: 2002-09-18
RUIZHIDE BIO TECH INST YANGLING SHAANXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because of its high moisture content, the energy required for drying and dehydration is extremely large. For the process aimed at producing solid (dry) inoculum, the energy demand of liquid fermentation method is extremely uneconomical

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Crush 1,000 grams of wheat into flour that can pass through a 10 mesh standard sieve, add 900 grams of water, let stand for 1 hour to balance water absorption, and then sterilize in an autoclave (121°C, 30 minutes).

[0055] After the sterilized wheat minced was cooled to 45°C, it was inoculated with koji powder of Aspergillus oryzae, and the inoculation amount was 1%. Put it in a koji plate and let it stand for fermentation at 37°C for 36 hours to become the first fermented mash.

[0056] In addition, 200 milliliters of MRS medium was prepared, sterilized at high temperature, inoculated with Lactobacillus acidophilus, and cultivated in an atmosphere of 5% carbon dioxide at 40° C. for 12 hours.

[0057] Add the above-mentioned Lactobacillus acidophilus culture solution into the first fermented beer, mix evenly, transfer it into a high-density polyethylene plastic bag, and let it stand for 30 hours at 40°C to become the second fermented beer that has been fermented. Tak...

Embodiment 2

[0074] As in the method used in Example 1, but the strain of lactic acid bacteria is changed to Lactobacillus casei. The results obtained are shown in Table 3 below:

[0075]

[0076] The above table is shown as the survival percentage of bacteria, and the following table (Table 4) is obtained:

[0077]

[0078] Likewise, Example 2 demonstrates that the applicability of the present invention is not limited to one species of Lactobacillus acidophilus.

Embodiment 3

[0080] The same method used in Example 1, but the strains of lactic acid bacteria were changed to add two kinds of Lactobacillus acidophilus and Lactobacillus delbrueckii subsp. Bulgaricus at the same time.

[0081] Since Lactobacillus bulgaricus cannot metabolize galactose and maltose, in addition to the original MRS medium, a set of MRS-Gal medium in which galactose was substituted for glucose was prepared for the analysis of dried inoculum. The difference in the number of bacteria obtained from the two media was regarded as the number of bacteria of Lactobacillus acidophilus.

[0082] The results obtained are shown in Table 5 below:

[0083]

[0084] The above table is shown as the survival percentage of bacteria, and the following table (Table 6) is obtained:

[0085]

[0086] Example 3 proves that the present invention is also applicable to the mixed culture of various lactic acid bacteria.

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PUM

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Abstract

A process for preparing solid active lactic acid starter includes mixing amyloid grains and / or potato with mineral salt and nitrogen source (nitrate, ammonium salt, amino acid and / or protein), regulating water content to 40-60%, inoculating saccharifying aspergillus, decomposing starch into monoose and oligose, inoculating lactic bacillus, isolating air while reproducing, and low-temp drying.

Description

technical field [0001] The invention relates to a production method of a dry lactic acid starter, in particular to a method for preparing a solid-state preparation of active lactic acid bacteria by a solid-state fermentation method. Background technique [0002] Lactic acid bacteria are a group of bacteria that can ferment sugars to produce a considerable amount of lactic acid. In microbial taxonomy, most of them are classified into the Lactobacillus family (Lactobacillaceae), which is divided into four genera: Lactobacillus (Lactobacillus), Streptococcus (Streptococcus), Pediococcus (Pediococcus), Leuconostoc (Leuconostoc); In addition, there are spore-forming Lactobacillus (Sporolactobacillus sp.) that can produce endospores. Currently, there is only one species in this genus: S.inulinus. [0003] Lactic acid bacteria are mostly Gram-positive, non-spore-forming cocci or bacilli (only S.inulinus can produce spores), grow under microaerobic or anaerobic conditions, are not m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12N1/20
Inventor 卢重镇戴杰
Owner RUIZHIDE BIO TECH INST YANGLING SHAANXI
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