Preparation method of thermal spring water-based thermal thermophilus fermentation product and application of thermal spring water-based thermal thermophilus fermentation product in skin repair

Abstract

The invention provides a preparation method of a thermal spring water-based thermal thermophilus fermentation product and application of the thermal spring water-based thermal thermophilus fermentation product in skin repair. The preparation method comprises the following steps: (1) adding 15-17 parts by mass of polysaccharide into 100 parts by mass of thermal spring water to obtain a thermal spring water fermentation substrate; (2) inoculating lactobacillus brevis into a fermentation tank filled with the thermal spring water fermentation substrate, and fermenting under a first preset condition to obtain first fermentation liquor; (3) adding thermophilic thermophilic bacteria into the first fermentation liquor, and fermenting under a second preset condition to obtain second fermentation liquor; (4) adding lactobacillus plantarum into the second fermentation liquor, and fermenting under a third preset condition to obtain third fermentation liquor; (5) adding lactobacillus bulgaricus into the third fermentation liquor, and fermenting under a fourth preset condition to obtain a fermented system; and (6) separating, purifying and concentrating to obtain a thermal spring water-based thermophilic thermophilic bacteria fermentation product. The fermentation product disclosed by the invention has a good use effect in skin repair.

Description

Technical Field

[0001] The invention belongs to the technical field of skin care products, and specifically relates to a method for preparing a hot spring water-based Thermus thermophilus fermentation product and an application thereof in skin repair. Background Art

[0002] Natural hot spring water is widely used in skin care products due to its unique mineral composition. These minerals include, but are not limited to, silicon, calcium, magnesium, iron and selenium, which are believed to have a variety of benefits for the skin: Soothing and calming: Mineral-rich hot spring water can help soothe sensitive skin and reduce skin irritation and redness. Moisturizing and nourishing: Trace elements in hot spring water can help strengthen the skin barrier function, lock in moisture, and keep the skin hydrated. Antioxidant: Some hot spring waters contain antioxidant ingredients that can resist free radical damage to the skin and help slow the aging process. Promote healing: For damaged or inflammatory skin conditions, such as eczema or psoriasis, the minerals in hot spring water help speed up the skin's repair process. Based on these properties, hot spring water is often used in the following types of skin care products: Spray: Convenient to replenish moisture to the skin anytime and anywhere, especially suitable for daily use on sensitive skin. Mask: Through immersion treatment, the skin deeply absorbs the beneficial ingredients in hot spring water. Lotion / cream: Provide long-lasting moisturizing and protection as part of a daily skin care routine. Cleansing products: Use hot spring water to gently cleanse and nourish the skin. Many skin care brands will specifically emphasize the source of the hot spring water used in their products, and enjoy a high reputation in the skin care industry.

[0003] However, adding natural hot spring water directly to cosmetics has only one effect, especially in skin repair, the effect is not ideal. Summary of the invention

[0004] The purpose of the present invention is to provide a method for preparing a hot spring water-based Thermus thermophilus fermentation product and its application in skin repair.

[0005] In order to achieve the above object, the present invention provides the following technical solutions: A method for preparing a hot spring water-based Thermus thermophilus fermentation product comprises the following steps: (1) adding 15-17 parts by weight of polysaccharide to 100 parts by weight of hot spring water to obtain a hot spring water fermentation substrate; (2) inoculating Lactobacillus brevis into a fermentation tank containing the hot spring water fermentation substrate, and fermenting under a first preset condition to obtain a first fermentation liquid; (3) adding Thermus thermophilus to the first fermentation broth, and fermenting under second preset conditions to obtain a second fermentation broth; (4) adding Lactobacillus plantarum to the second fermentation broth, and fermenting under third preset conditions to obtain a third fermentation broth; (5) adding Lactobacillus bulgaricus to the third fermentation broth, and fermenting under fourth preset conditions to obtain a fermented system; (6) Using an integrated membrane system and a continuous ion exchange system to separate, purify and concentrate the fermentation system to obtain a hot spring water-based Thermus thermophilus fermentation product.

[0006] Furthermore, the step of fermenting under the first preset condition specifically includes: at a ventilation volume of 3-6m 3 Fermentation was carried out for 6-10 hours at 30-35 °C / 50L and 170-200 rpm.

[0007] Furthermore, the step of fermenting under the second preset condition specifically includes: at a ventilation volume of 3-6m 3 Fermentation was carried out for 15-20h at 370-200 rpm and 50L / 50L temperature.

[0008] Furthermore, the step of fermenting under the third preset condition specifically includes: at a ventilation volume of 3-6m 3 Fermentation was carried out for 23-25h at 370-350C / 50L, 30-35°C and 170-200rpm.

[0009] Furthermore, the step of fermenting under the fourth preset condition specifically includes: at a ventilation volume of 3-6m 3 Fermentation was carried out for 8-12 hours at 30-35 °C / 50L and 170-200 rpm.

[0010] Furthermore, the activity of Lactobacillus brevis in hot spring water was 10 7 -10 8 CFU / mL.

[0011] Furthermore, the activity of Lactobacillus plantarum in hot spring water was 10 9 -10 10 CFU / mL.

[0012] Furthermore, the activity of Thermus thermophilus in hot spring water was 10 11 -10 12 CFU / mL.

[0013] Furthermore, the activity of Lactobacillus bulgaricus in hot spring water was 10 9 -10 10 CFU / mL.

[0014] The present invention also provides the use of the hot spring water-based Thermus thermophilus fermentation product obtained by the preparation method in skin repair.

[0015] Compared with the prior art, the advantages and beneficial effects of the present invention are: 1. The present invention uses hot springs and polysaccharides to prepare hot spring fermentation substrates, and the hot spring fermentation substrates have simple ingredients and reduce costs. The present invention uses 4 different bacteria for gradient fermentation, and each bacteria fermentation uses a specific time, so that the active substances in the obtained fermentation product are more abundant, so that it has a good effect in skin repair.

[0016] 2. During the fermentation process of the present invention, microorganisms will produce a variety of metabolites, such as amino acids, peptides, vitamins, antioxidants, etc. These substances have good nourishing and repairing effects on the skin. Hot spring water ingredients: Hot spring water is rich in minerals and trace elements, which can further enhance the repair ability of fermentation products. Synergistic effect: The interaction between different strains may produce new beneficial compounds and enhance the overall efficacy of the product. Influence of fermentation time: Short fermentation time may result in incomplete utilization of substrates by microorganisms, resulting in less amount of metabolites produced, thereby affecting the efficacy of the final product. Long fermentation time may cause substrate exhaustion or excessive accumulation of metabolites, resulting in product deterioration or adverse effects, such as excessive production of acidic substances, lowering the pH value, and affecting the stability and safety of the product.

[0017] 3. The influence of the fermentation concentration of different strains of the present invention on the product: low concentration: may not be enough to produce enough metabolites to achieve the desired effect. High concentration: may cause the concentration of metabolites to be too high, affecting the quality of the product; or excessive growth of certain strains, inhibiting the activity of other strains, affecting the balance of the fermentation system. The repair effect comes from the combined effect of microbial metabolites and minerals and trace elements in hot spring water. The fermentation time needs to be optimized according to the growth characteristics and metabolic characteristics of the specific strain to ensure the optimal yield and quality of the metabolites. The concentration of the strains is also important. It is necessary to ensure that the optimal ratio between the strains is achieved to maximize the synergistic effect, while avoiding excessive growth of a certain strain and inhibiting other strains. DETAILED DESCRIPTION

[0018] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0019] Example 1 This embodiment provides a method for preparing a hot spring water-based Thermus thermophilus fermentation product, comprising the following steps: (1) adding 16 parts by weight of polysaccharide to 100 parts by weight of hot spring water to obtain a hot spring water fermentation substrate; (2) inoculating Lactobacillus brevis into a fermentation tank containing the hot spring water fermentation substrate, and fermenting under a first preset condition to obtain a first fermentation liquid; (3) adding Thermus thermophilus to the first fermentation broth, and fermenting under second preset conditions to obtain a second fermentation broth; (4) adding Lactobacillus plantarum to the second fermentation broth, and fermenting under third preset conditions to obtain a third fermentation broth; (5) adding Lactobacillus bulgaricus to the third fermentation broth, and fermenting under fourth preset conditions to obtain a fermented system; (6) Using an integrated membrane system and a continuous ion exchange system to separate, purify and concentrate the fermentation system to obtain a hot spring water-based Thermus thermophilus fermentation product.

[0020] The step of fermenting under the first preset condition specifically comprises: 3 Fermentation was carried out for 6 h under the conditions of / 50L, temperature 30°C and rotation speed 170 rpm.

[0021] The step of fermenting under the second preset condition specifically comprises: 3 Fermentation was carried out for 15 h under the conditions of / 50L, temperature 30°C and rotation speed 170 rpm.

[0022] The step of fermenting under the third preset condition specifically comprises: 3 Fermentation was carried out for 23 h under the conditions of / 50L, temperature 30°C and rotation speed 170 rpm.

[0023] The step of fermenting under the fourth preset condition specifically comprises: 3 Fermentation was carried out for 8 h under the conditions of / 50L, temperature 30°C and rotation speed 170 rpm.

[0024] The bacterial activity of Lactobacillus brevis in hot spring water is 10 7 CFU / mL.

[0025] The activity of Lactobacillus plantarum in hot spring water is 10 9 CFU / mL.

[0026] The activity of Thermus thermophilus in hot spring water is 10 11 CFU / mL.

[0027] The activity of Lactobacillus bulgaricus in hot spring water is 10 10 CFU / mL.

[0028] Comparative Example 1 The difference between this comparative example and Example 1 is that Lactobacillus brevis is replaced by Lactobacillus helveticus.

[0029] A method for preparing a hot spring water-based Thermus thermophilus fermentation product comprises the following steps: (1) adding 16 parts by weight of polysaccharide to 100 parts by weight of hot spring water to obtain a hot spring water fermentation substrate; (2) inoculating Lactobacillus helveticus into a fermentation tank containing the hot spring water fermentation substrate, and fermenting under first preset conditions to obtain a first fermentation liquid; (3) adding Thermus thermophilus to the first fermentation broth, and fermenting under second preset conditions to obtain a second fermentation broth; (4) adding Lactobacillus plantarum to the second fermentation broth, and fermenting under third preset conditions to obtain a third fermentation broth; (5) adding Lactobacillus bulgaricus to the third fermentation broth, and fermenting under fourth preset conditions to obtain a fermented system; (6) Using an integrated membrane system and a continuous ion exchange system to separate, purify and concentrate the fermentation system to obtain a hot spring water-based Thermus thermophilus fermentation product.

[0030] The step of fermenting under the first preset condition specifically comprises: 3 Fermentation was carried out for 6 h under the conditions of / 50L, temperature 30°C and rotation speed 170 rpm.

[0031] The step of fermenting under the second preset condition specifically comprises: 3 Fermentation was carried out for 15 h under the conditions of / 50L, temperature 30°C and rotation speed 170 rpm.

[0032] The step of fermenting under the third preset condition specifically comprises: 3 Fermentation was carried out for 23 h under the conditions of / 50L, temperature 30°C and rotation speed 170 rpm.

[0033] The step of fermenting under the fourth preset condition specifically comprises: 3 Fermentation was carried out for 8 h under the conditions of / 50L, temperature 30°C and rotation speed 170 rpm.

[0034] The bacterial activity of Lactobacillus helveticus in hot spring water is 10 7 CFU / mL.

[0035] The activity of Lactobacillus plantarum in hot spring water is 10 9 CFU / mL.

[0036] The activity of Thermus thermophilus in hot spring water is 10 11 CFU / mL.

[0037] The activity of Lactobacillus bulgaricus in hot spring water is 10 10 CFU / mL.

[0038] Comparative Example 2 The difference between this comparative example and Example 1 is that Lactobacillus plantarum is replaced by Lactobacillus acidophilus.

[0039] A method for preparing a hot spring water-based Thermus thermophilus fermentation product comprises the following steps: (1) adding 16 parts by weight of polysaccharide to 100 parts by weight of hot spring water to obtain a hot spring water fermentation substrate; (2) inoculating Lactobacillus brevis into a fermentation tank containing the hot spring water fermentation substrate, and fermenting under a first preset condition to obtain a first fermentation liquid; (3) adding Thermus thermophilus to the first fermentation broth, and fermenting under second preset conditions to obtain a second fermentation broth; (4) adding Lactobacillus acidophilus to the second fermentation liquid, and fermenting under third preset conditions to obtain a third fermentation liquid; (5) adding Lactobacillus bulgaricus to the third fermentation broth, and fermenting under fourth preset conditions to obtain a fermented system; (6) Using an integrated membrane system and a continuous ion exchange system to separate, purify and concentrate the fermentation system to obtain a hot spring water-based Thermus thermophilus fermentation product.

[0040] The step of fermenting under the first preset condition specifically comprises: 3 Fermentation was carried out for 6 h under the conditions of / 50L, temperature 30°C and rotation speed 170 rpm.

[0041] The step of fermenting under the second preset condition specifically comprises: 3 Fermentation was carried out for 15 h under the conditions of / 50L, temperature 30°C and rotation speed 170 rpm.

[0042] The step of fermenting under the third preset condition specifically comprises: 3 Fermentation was carried out for 23 h under the conditions of / 50L, temperature 30°C and rotation speed 170 rpm.

[0043] The step of fermenting under the fourth preset condition specifically comprises: 3 Fermentation was carried out for 8 h under the conditions of / 50L, temperature 30°C and rotation speed 170 rpm.

[0044] The bacterial activity of Lactobacillus brevis in hot spring water is 10 7 CFU / mL.

[0045] The bacterial activity of Lactobacillus acidophilus in hot spring water is 109 CFU / mL.

[0046] The activity of Thermus thermophilus in hot spring water is 10 11 CFU / mL.

[0047] The activity of Lactobacillus bulgaricus in hot spring water is 10 10 CFU / mL.

[0048] Comparative Example 3 The difference between this comparative example and Example 1 is that the Thermus thermophilus is replaced by Lactobacillus helveticus.

[0049] A method for preparing a hot spring water-based Thermus thermophilus fermentation product comprises the following steps: (1) adding 16 parts by weight of polysaccharide to 100 parts by weight of hot spring water to obtain a hot spring water fermentation substrate; (2) inoculating Lactobacillus brevis into a fermentation tank containing the hot spring water fermentation substrate, and fermenting under a first preset condition to obtain a first fermentation liquid; (3) adding Lactobacillus helveticus to the first fermentation broth, and fermenting under second preset conditions to obtain a second fermentation broth; (4) adding Lactobacillus plantarum to the second fermentation broth, and fermenting under third preset conditions to obtain a third fermentation broth; (5) adding Lactobacillus bulgaricus to the third fermentation broth, and fermenting under fourth preset conditions to obtain a fermented system; (6) Using an integrated membrane system and a continuous ion exchange system to separate, purify and concentrate the fermentation system to obtain a hot spring water-based Thermus thermophilus fermentation product.

[0050] The step of fermenting under the first preset condition specifically comprises: 3 Fermentation was carried out for 6 h under the conditions of / 50L, temperature 30°C and rotation speed 170 rpm.

[0051] The step of fermenting under the second preset condition specifically comprises: 3 Fermentation was carried out for 15 h under the conditions of / 50L, temperature 30°C and rotation speed 170 rpm.

[0052] The step of fermenting under the third preset condition specifically comprises: 3 Fermentation was carried out for 23 h under the conditions of / 50L, temperature 30°C and rotation speed 170 rpm.

[0053] The step of fermenting under the fourth preset condition specifically comprises: at a ventilation volume of 3m 3 Fermentation was carried out for 8 h under the conditions of / 50L, temperature 30°C and rotation speed 170 rpm.

[0054] The bacterial activity of Lactobacillus brevis in hot spring water is 10 7 CFU / mL.

[0055] The activity of Lactobacillus plantarum in hot spring water is 10 9 CFU / mL.

[0056] The bacterial activity of Lactobacillus helveticus in hot spring water is 10 11 CFU / mL.

[0057] The activity of Lactobacillus bulgaricus in hot spring water is 10 10 CFU / mL.

[0058] Comparative Example 4 The difference between this comparative example and Example 1 is that Lactobacillus bulgaricus is replaced by Lactobacillus helveticus.

[0059] A method for preparing a hot spring water-based Thermus thermophilus fermentation product comprises the following steps: (1) adding 16 parts by weight of polysaccharide to 100 parts by weight of hot spring water to obtain a hot spring water fermentation substrate; (2) inoculating Lactobacillus brevis into a fermentation tank containing the hot spring water fermentation substrate, and fermenting under a first preset condition to obtain a first fermentation liquid; (3) adding Thermus thermophilus to the first fermentation broth, and fermenting under second preset conditions to obtain a second fermentation broth; (4) adding Lactobacillus plantarum to the second fermentation broth, and fermenting under third preset conditions to obtain a third fermentation broth; (5) adding Lactobacillus helveticus to the third fermentation broth, and fermenting under fourth preset conditions to obtain a fermented system; (6) Using an integrated membrane system and a continuous ion exchange system to separate, purify and concentrate the fermentation system to obtain a hot spring water-based Thermus thermophilus fermentation product.

[0060] The step of fermenting under the first preset condition specifically comprises: 3 Fermentation was carried out for 6 h under the conditions of / 50L, temperature 30°C and rotation speed 170 rpm.

[0061] The step of fermenting under the second preset condition specifically comprises: 3 Fermentation was carried out for 15 h under the conditions of / 50L, temperature 30°C and rotation speed 170 rpm.

[0062] The step of fermenting under the third preset condition specifically comprises: 3Fermentation was carried out for 23 h under the conditions of / 50L, temperature 30°C and rotation speed 170 rpm.

[0063] The step of fermenting under the fourth preset condition specifically comprises: at a ventilation volume of 3m 3 Fermentation was carried out for 8 h under the conditions of / 50L, temperature 30°C and rotation speed 170 rpm.

[0064] The bacterial activity of Lactobacillus brevis in hot spring water is 10 7 CFU / mL.

[0065] The activity of Lactobacillus plantarum in hot spring water is 10 9 CFU / mL.

[0066] The activity of Thermus thermophilus in hot spring water is 10 11 CFU / mL.

[0067] The bacterial activity of Lactobacillus helveticus in hot spring water is 10 10 CFU / mL.

[0068] Comparative Example 5 The difference between this comparative example and Example 1 is that the fermentation conditions are different.

[0069] A method for preparing a hot spring water-based Thermus thermophilus fermentation product comprises the following steps: (1) adding 16 parts by weight of polysaccharide to 100 parts by weight of hot spring water to obtain a hot spring water fermentation substrate; (2) inoculating Lactobacillus brevis into a fermentation tank containing the hot spring water fermentation substrate, and fermenting under a first preset condition to obtain a first fermentation liquid; (3) adding Thermus thermophilus to the first fermentation broth, and fermenting under second preset conditions to obtain a second fermentation broth; (4) adding Lactobacillus plantarum to the second fermentation broth, and fermenting under third preset conditions to obtain a third fermentation broth; (5) adding Lactobacillus bulgaricus to the third fermentation broth, and fermenting under fourth preset conditions to obtain a fermented system; (6) Using an integrated membrane system and a continuous ion exchange system to separate, purify and concentrate the fermentation system to obtain a hot spring water-based Thermus thermophilus fermentation product.

[0070] The bacterial activity of Lactobacillus brevis in hot spring water is 10 7 CFU / mL.

[0071] The activity of Lactobacillus plantarum in hot spring water is 10 9 CFU / mL.

[0072] The activity of Thermus thermophilus in hot spring water is 1011 CFU / mL.

[0073] The activity of Lactobacillus bulgaricus in hot spring water is 10 10 CFU / mL.

[0074] The step of fermenting under the first preset condition specifically comprises: 3 Fermentation was carried out for 15 h under the conditions of / 50L, temperature 30°C and rotation speed 170 rpm.

[0075] The step of fermenting under the second preset condition specifically comprises: 3 Fermentation was carried out for 6 h under the conditions of / 50L, temperature 30°C and rotation speed 170 rpm.

[0076] The step of fermenting under the third preset condition specifically comprises: 3 Fermentation was carried out for 8 h under the conditions of / 50L, temperature 30°C and rotation speed 170 rpm.

[0077] The step of fermenting under the fourth preset condition specifically comprises: at a ventilation volume of 3m 3 Fermentation was carried out for 23 h under the conditions of / 50L, temperature 30°C and rotation speed 170 rpm.

[0078] Comparative Example 6 The difference between this comparative example and Example 1 is that the bacterial activity is different.

[0079] A method for preparing a hot spring water-based Thermus thermophilus fermentation product comprises the following steps: (1) adding 16 parts by weight of polysaccharide to 100 parts by weight of hot spring water to obtain a hot spring water fermentation substrate; (2) inoculating Lactobacillus brevis into a fermentation tank containing the hot spring water fermentation substrate, and fermenting under a first preset condition to obtain a first fermentation liquid; (3) adding Thermus thermophilus to the first fermentation broth, and fermenting under second preset conditions to obtain a second fermentation broth; (4) adding Lactobacillus plantarum to the second fermentation broth, and fermenting under third preset conditions to obtain a third fermentation broth; (5) adding Lactobacillus bulgaricus to the third fermentation broth, and fermenting under fourth preset conditions to obtain a fermented system; (6) Using an integrated membrane system and a continuous ion exchange system to separate, purify and concentrate the fermentation system to obtain a hot spring water-based Thermus thermophilus fermentation product.

[0080] The step of fermenting under the first preset condition specifically comprises: 3Fermentation was carried out for 6 h under the conditions of / 50L, temperature 30°C and rotation speed 170 rpm.

[0081] The step of fermenting under the second preset condition specifically comprises: 3 Fermentation was carried out for 15 h under the conditions of / 50L, temperature 30°C and rotation speed 170 rpm.

[0082] The step of fermenting under the third preset condition specifically comprises: 3 Fermentation was carried out for 23 h under the conditions of / 50L, temperature 30°C and rotation speed 170 rpm.

[0083] The step of fermenting under the fourth preset condition specifically comprises: at a ventilation volume of 3m 3 Fermentation was carried out for 8 h under the conditions of / 50L, temperature 30°C and rotation speed 170 rpm.

[0084] The bacterial activity of Lactobacillus brevis in hot spring water is 10 11 CFU / mL.

[0085] The activity of Lactobacillus plantarum in hot spring water is 10 12 CFU / mL.

[0086] The activity of Thermus thermophilus in hot spring water is 10 8 CFU / mL.

[0087] The activity of Lactobacillus bulgaricus in hot spring water is 10 7 CFU / mL.

[0088] Performance Testing Repair effect test: Skin moisture content detection: Select volunteers with sensitive skin aged 25-35 years old, two volunteers in a group, each group uses the fermentation products of Example 1 and Comparative Examples 1-6 respectively. During the test period, the volunteers sprayed the fermentation product on the whole face and massaged it for absorption every morning and evening after basic cleansing. No other skin care products or cosmetics were used. The skin moisture content was tested with a skin moisture tester before use and 8 weeks after the first use, and the average value of each group was calculated.

[0089] Table 1 Performance test results

[0090] It can be seen from the above performance test results that the moisturizing effect of Example 1 is the most prominent and has a repairing effect on the skin. The interaction between different strains may produce new beneficial compounds and enhance the overall efficacy of the product. Influence of fermentation time: A short fermentation time may cause the microorganisms to not fully utilize the substrate, resulting in a small amount of metabolites, thereby affecting the efficacy of the final product. A long fermentation time may cause substrate exhaustion or excessive accumulation of metabolites, resulting in product deterioration or adverse effects, such as excessive production of acidic substances, lowering the pH value, and affecting the stability and safety of the product. The influence of the fermentation concentration of different strains of the present invention on the product, low concentration: may not be enough to produce enough metabolites to achieve the desired effect. High concentration: may cause excessive concentration of metabolites, affecting product quality; or some strains may overgrow, inhibiting the activity of other strains, affecting the balance of the fermentation system. The repairing effect comes from the result of the combined action of microbial metabolites and minerals and trace elements in hot spring water. The fermentation time needs to be optimized according to the growth characteristics and metabolic characteristics of the specific strain to ensure the optimal yield and quality of the metabolites. The concentration of bacterial strains is also important. It is necessary to ensure that the optimal ratio between the various bacterial strains is achieved to maximize the synergistic effect while avoiding excessive growth of one bacterial species and inhibiting other bacterial species.

[0091] However, the comparative example does not adopt the necessary technical solution, resulting in its performance being significantly worse than that of the embodiment in the corresponding performance test. The above experimental results further prove the importance of the technical solution defined in the present invention to its technical effect.

[0092] The above is a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for preparing a hot spring water-based Thermus thermophilus fermentation product, characterized in that: The following steps are involved: (1) adding 15-17 parts by weight of polysaccharide to 100 parts by weight of hot spring water to obtain a hot spring water fermentation substrate; (2) inoculating Lactobacillus brevis into a fermentation tank containing the hot spring water fermentation substrate, and fermenting under a first preset condition to obtain a first fermentation liquid; (3) adding Thermus thermophilus to the first fermentation broth, and fermenting under second preset conditions to obtain a second fermentation broth; (4) adding Lactobacillus plantarum to the second fermentation broth, and fermenting under third preset conditions to obtain a third fermentation broth; (5) adding Lactobacillus bulgaricus to the third fermentation broth, and fermenting under fourth preset conditions to obtain a fermented system; (6) Using an integrated membrane system and a continuous ion exchange system to separate, purify and concentrate the fermentation system to obtain a hot spring water-based Thermus thermophilus fermentation product.

2. The method for preparing a hot spring water-based Thermus thermophilus fermentation product according to claim 1, characterized in that: The step of fermenting under the first preset conditions specifically includes: 3 Fermentation was carried out for 6-10 hours at 30-35 °C / 50L and 170-200 rpm.

3. The method for preparing the hot spring water-based Thermus thermophilus fermentation product according to claim, characterized in that: The step of fermenting under the second preset condition specifically comprises: 3 Fermentation was carried out for 15-20h at 370-200 rpm and 50 L / min. temperature of 30-35°C.

4. The method for preparing the hot spring water-based Thermus thermophilus fermentation product according to claim, characterized in that: The step of fermenting under the third preset condition specifically comprises: 3 Fermentation was carried out for 23-25h at 370-350C / 50L, 30-35°C and 170-200rpm.

5. The method for preparing the hot spring water-based Thermus thermophilus fermentation product according to claim, characterized in that: The step of fermenting under the fourth preset condition specifically includes: at a ventilation volume of 3-6m 3 Fermentation was carried out for 8-12 hours at 30-35 °C / 50L and 170-200 rpm.

6. The method for preparing the hot spring water-based Thermus thermophilus fermentation product according to claim, characterized in that: The bacterial activity of Lactobacillus brevis in hot spring water is 10 7 -10 8 CFU / mL.

7. The method for preparing the hot spring water-based Thermus thermophilus fermentation product according to claim, characterized in that: The activity of Lactobacillus plantarum in hot spring water is 10 9 -10 10 CFU / mL.

8. The method for preparing the hot spring water-based Thermus thermophilus fermentation product according to claim, characterized in that: The activity of Thermus thermophilus in hot spring water is 10 11 -10 12 CFU / mL.

9. The method for preparing the hot spring water-based Thermus thermophilus fermentation product according to claim, characterized in that: The activity of Lactobacillus bulgaricus in hot spring water is 10 9 -10 10 CFU / mL.

10. Use of a hot spring water-based Thermus thermophilus fermentation product obtained by the preparation method according to any one of claims 1 to 9 in skin repair.

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