Bile salt hydrolase and preparation method and special preparing strain thereof

A bile salt hydrolase and product technology, which is applied in the directions of hydrolase, microorganism-based methods, biochemical equipment and methods, etc., to achieve the effects of simple operation, reduced content, and low equipment requirements

Inactive Publication Date: 2007-02-07
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there are no domestic articles or patent reports on lactic acid bacteria producing bile salt hydrolase

Method used

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  • Bile salt hydrolase and preparation method and special preparing strain thereof
  • Bile salt hydrolase and preparation method and special preparing strain thereof
  • Bile salt hydrolase and preparation method and special preparing strain thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1, Lactobacillus casei (Lactobacillus casei) KTx separation and identification

[0030] 1. Screening of bacterial strains

[0031] 5ml of kefir filtrate was added to 45ml of normal saline (with glass beads) to make a bacterial suspension, and then 10-fold serial dilution of 10 6 ~10 8 times, take 1ml and pour it onto the plate (containing CaCO 3 MRS agar plate) was cultivated at 37°C for 24h, the colonies with dissolution circles were picked and placed in the MRS liquid tube for 12h enrichment at 37°C, stained with Grans, depending on the purity, the enrichment solution was drawn with 2% (volume ratio) The inoculum size was inoculated on No. I culture medium (containing 1 L of salt solution I and 1.0 g of cholesterol with cholesterol as the only carbon source; salt solution I (g / L): KH 2 PO 4 0.25; MgSO 4 ·7H 2 O 0.25; FeSO 4 5mg; NaCl 5mg; during preparation, dissolve cholesterol in saline solution I, then emulsify with ultrasonic cell pulverizer 500w...

Embodiment 2

[0039] The optimization of the fermentation condition of embodiment 2, Lactobacillus casei (Lactobacillus casei) KTx and the detection of the bile salt hydrolyzing enzyme that fermentation obtains

[0040] One, the optimization of the fermentation condition of Lactobacillus casei (Lac tobacillus casei) KTx

[0041] 1, the selection of basal culture medium: Lactobacillus casei KTx CGMCC №.1739 adopts the inoculum size of 2% (V / V), inoculates respectively in MRS liquid culture medium, improves MRS liquid culture medium (MRS culture medium plus mass content is 3-4‰ corn steep liquor and cysteine ​​hydrochloride with a mass content of 0.3-0.4‰), MRS broth medium (MRS-broth liquid medium) (tryptone 5g, beef extract 10g, yeast extract 5g , glucose 10g, triammonium citrate 1g, sodium acetate 2.5g, Tween 800.5mL, Na 2 HPO 4 1g, MnSO 4 0.025g, MgSO 4 ·7H 2 (20.05g, distilled water 500mL), after cultivating at 37 DEG C for 12h, measure its growth amount and produce the amount of bi...

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Abstract

the invention discloses a lactic acid bacteria bile salt hydrolase and manufacturing method and specific manufacturing strain, which comprises the following steps: 1) fermenting Lactobacillus casei (KTx CGMCCNo..1739); gathering bacteria; 2) suspending bacterial through phosphoric buffer; grinding in the icy bath through supersonic wave; collecting the rough enzyme liquid; sedimenting protein through ammonia sulfate; centrifuging to obtain the product.

Description

technical field [0001] The invention relates to a bile salt hydrolyzing enzyme, a production method thereof and a special production strain. Background technique [0002] Probiotics refer to microorganisms that are beneficial to human and animal organisms. They can improve the ecological balance of intestinal microorganisms, control intestinal infection, reduce serum cholesterol levels, improve the utilization of lactose for people with lactose intolerance, and stimulate specific or non-specific immune responses, and have the effect of enhancing immunity. The live bacteria of probiotic products have stable metabolism and strong activity, and survive in large numbers after passing through the digestive tract, and play the role of probiotics after entering the intestinal tract. As early as 1963, it was confirmed that yogurt fermented by Lactobacillus has the ability to lower cholesterol. Many studies have also shown that some lactobacilli can lower total cholesterol and LDL ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N9/14C12R1/245
Inventor 李平兰王玉文王延祥周伟刘慧李伟欣靳志强
Owner CHINA AGRI UNIV
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