Preparation method of lactic acid bacteria powder with high oxidation resistance

Abstract

The invention relates to a microbe separating and purifying technology in functional food in the fields of biological medicines and foods, and provides a novel preparation method of lactic acid bacteria powder with high oxidation resistance. The preparation method specifically comprises the following steps that through preliminary screening adopting hydrogen peroxide, lactic acid bacteria with tolerance to hydrogen peroxide is screened out, then through detection and screening for the antioxidant activity index of the lactic acid bacteria, a lactic acid bacteria strain with high antioxidant activity is obtained, the lactic acid bacteria strain is prepared into powder through the freeze-drying technology, and the powder is applied to the production of the fermented products.

Description

technical field

[0001] The invention belongs to the separation and purification technology of microorganisms in functional food in the field of biomedicine and food, and in particular relates to a preparation method of lactic acid bacteria powder with high antioxidant capacity. Background technique

[0002] Yogurt and cheese are traditional dairy products in Xinjiang, which contain a lot of probiotics. In recent years, more and more researchers have begun to study the antioxidant effect of lactic acid bacteria. Oxidation is an essential process for the body's metabolic activities. Although the human body can resist a considerable part of immune damage, it cannot completely defend against these damages. In addition, they need to be repaired. All of the above require the body to take in a large amount of antioxidants to maintain the balance of metabolic activities in the body. However, when people take antioxidants, they have to worry about their safety, so it is imminent for...

Examples

Embodiment 1

[0027] The strains used in the present invention are isolated and screened from traditional dairy products in Xinjiang, and they are Pediococcus lactis L1, Lactobacillus plantarum L2, Lactobacillus plantarum L3, Lactobacillus fermentum L4, and Weissella weissellae L5, all of which are abbreviated hereinafter.

[0028] 1. Preliminary screening of antioxidant properties: adding H to the liquid MRS medium 2 o 2 solution, so that the medium H 2 o 2 The initial concentration of the lactic acid bacteria reached 0.4, 0.7, 1.0 mmol / L respectively, and then the suspension of each strain of lactic acid bacteria that had been activated was added according to the volume fraction of 2%. At this time, the concentration of the suspension was 10 8 mL -1 , placed in a 37°C incubator for cultivation, during which a sample solution was taken every 2 hours to measure its OD value and record the strains at different H 2 o 2 The growth curve at the initial concentration, the strains with high...

technical field

[0001] The invention belongs to the separation and purification technology of microorganisms in functional food in the field of biomedicine and food, and in particular relates to a preparation method of lactic acid bacteria powder with high antioxidant capacity. Background technique

[0002] Yogurt and cheese are traditional dairy products in Xinjiang, which contain a lot of probiotics. In recent years, more and more researchers have begun to study the antioxidant effect of lactic acid bacteria. Oxidation is an essential process for the body's metabolic activities. Although the human body can resist a considerable part of immune damage, it cannot completely defend against these damages. In addition, they need to be repaired. All of the above require the body to take in a large amount of antioxidants to maintain the balance of metabolic activities in the body. However, when people take antioxidants, they have to worry about their safety, so it is imminent for...

Examples

Embodiment 1

[0027] The strains used in the present invention are isolated and screened from traditional dairy products in Xinjiang, and they are Pediococcus lactis L1, Lactobacillus plantarum L2, Lactobacillus plantarum L3, Lactobacillus fermentum L4, and Weissella weissellae L5, all of which are abbreviated hereinafter.

[0028] 1. Preliminary screening of antioxidant properties: adding H to the liquid MRS medium 2 o 2 solution, so that the medium H 2 o 2 The initial concentration of the lactic acid bacteria reached 0.4, 0.7, 1.0 mmol / L respectively, and then the suspension of each strain of lactic acid bacteria that had been activated was added according to the volume fraction of 2%. At this time, the concentration of the suspension was 10 8 mL -1 , placed in a 37°C incubator for cultivation, during which a sample solution was taken every 2 hours to measure its OD value and record the strains at different H 2 o 2 The growth curve at the initial concentration, the strains with high...