Probiotic liquid and application thereof

Abstract

The invention relates to the technical field of probiotics, in particular to probiotic liquid and application thereof, and the probiotic liquid comprises bacillus natto, saccharomycetes and lactic acid bacteria. The preparation method of the probiotic liquid comprises the following steps: S1, preparing a culture medium, and sterilizing; s2, bacillus natto, saccharomycetes and lactic acid bacteria are inoculated into the culture medium for fermentation; s3, preparing to obtain a finished product. The probiotic liquid is applied to disease prevention, materials and fertilizers and water purification and deodorization. The bacillus natto, the lactic acid bacteria and the saccharomycetes interact with one another, so that the obtained finished product has the capabilities of decomposing fibers and macromolecules and inhibiting infectious microbes. Moreover, enzymes and enzymes are generated in the synthesis process of the three components, so that the product has more efficacy, and the product can play an important role in disease prevention, as a feed and fertilizer additive, and in water purification and deodorization.

Description

Technical Field

[0001] The present invention relates to the technical field of probiotics, and in particular to a probiotic liquid agent and its application. Background Art

[0002] Probiotics are a class of microorganisms beneficial to humans and animals. They can colonize in the intestine, improve the balance of the body's microbial flora, enhance the body's immunity, and are beneficial to health. There are various probiotics, including Bifidobacterium, Lactobacillus, yeast, etc. Similarly, if probiotics are taken directly, their survival rate will decrease due to the destruction of adverse environmental factors such as gastric juice before reaching the intestine for colonization. Using suitable technical means to improve the survival rate of probiotics in the body has always been a research hotspot in this field.

[0003] Probiotics have a wide range of applications in the fields of food, medicine, health products, etc. In the food field, probiotics are added to foods such as yogurt, beverages, dairy products, etc. to increase the nutritional value and taste of the food. In the fields of medicine and health products, probiotics are used to treat and prevent intestinal diseases, enhance immunity, etc.

[0004] Traditional probiotic beverages use probiotic solids as raw materials and are rehydrated into liquids, which is rather troublesome in operation. With the increasing enthusiasm of Chinese people for health concepts, the sales volume of probiotic beverages has been increasing year by year. At present, there is no "live bacteria type" probiotic agent with convenient operation and instant consumption and a high number of live bacteria. During the R & D process of the inventor, the applications of this probiotic agent in other fields were also discovered. Summary of the Invention

[0005] The purpose of the present invention is to provide a probiotic liquid agent and its application.

[0006] The following is an explanation of the technical solution and the achieved effects: A probiotic liquid agent includes Bacillus natto, yeast, and lactic acid bacteria.

[0007] The content of Bacillus natto is 10^4 - 10^9 CFU / mL, the content of yeast is 10^4 - 10^9 CFU / mL, and the content of lactic acid bacteria is 10^4 - 10^9 CFU / mL.

[0008] A preparation method of a probiotic liquid agent includes the following steps: S1, prepare the culture medium and sterilize it; S2, inoculate Bacillus natto, yeast, and lactic acid bacteria into the culture medium for fermentation; S3, prepare the finished product.

[0009] The culture medium in S1 includes the following components: 10 - 100 g of soybean powder, 10 - 100 g of glucose, 1 - 10 g of sodium acetate, 1 - 10 g of yeast extract powder, and 1 - 1.5 L of water.

[0010] In S2, first activate Bacillus natto, yeast and lactic acid bacteria, inoculate Bacillus natto, yeast and lactic acid bacteria into MRS medium for culture respectively, and measure the viable count.

[0011] Inoculate 10^4 - 10^9 CFU / mL Bacillus natto, 10^4 - 10^9 CFU / mL yeast and 10^4 - 10^9 CFU / mL lactic acid bacteria into the medium prepared in S1.

[0012] After inoculating Bacillus natto, yeast and lactic acid bacteria into the medium of S1, culture at 37 °C for 15 h.

[0013] Application of probiotic liquid in preventing diseases.

[0014] Application of probiotic liquid in feed and fertilizer.

[0015] Application of probiotic liquid in purifying water and deodorizing.

[0016] In summary, the present invention includes at least one of the following beneficial technical effects: Bacillus natto, lactic acid bacteria and yeast interact with each other, so that the obtained finished product has the ability to decompose fibers and macromolecules and inhibit miscellaneous bacteria.

[0017] Moreover, enzymes and enzymes are produced during the synthesis of the three, increasing more functional effects of the product, enabling it to play an important role in preventing diseases, as a feed and fertilizer additive, and in purifying water and deodorizing. Description of the Drawings

[0018] Figure 1 are the morphological diagrams of Bacillus natto, yeast and lactic acid bacteria; Figure 2 is the resistance reaction of the finished product obtained in Example 1 to Fusarium; Figure 3 is the effect of the finished product obtained in Example 1 on watermelon cultivation; Figure 4 is the effect of the finished product obtained in Example 1 on radish cultivation. Detailed Description of the Invention

[0019] The present invention will be further described in detail below with reference to the accompanying drawings.

[0020] Bacillus natto, yeast, lactic acid bacteria, all of the above strains are self-developed by the applicant's company.

[0021] Example 1

[0022] A preparation method of a probiotic agent, characterized by comprising the following steps: S1. Prepare the culture medium, which consists of the following components: 50 g of soybean powder, 50 g of glucose, 5 g of sodium acetate, 5 g of yeast extract powder, and 1 L of water. After preparing the culture medium, sterilize it at 121 °C for 30 min. The sterilization process is also a process of further extracting the nutritional components of the soybean powder, which is beneficial for Bacillus natto, yeast, and lactic acid bacteria to better utilize the nutrients.

[0023] S2. First, activate Bacillus natto, yeast, and lactic acid bacteria. Inoculate Bacillus natto, yeast, and lactic acid bacteria into MRS culture medium respectively and culture them at 37 °C for 2 days, then measure the viable cell count. Then inoculate 10^7 CFU / mL of Bacillus natto, 10^7 CFU / mL of yeast, and 10^7 CFU / mL of lactic acid bacteria into the prepared culture medium and culture it at 37 °C for 15 h.

[0024] S3. Prepare the finished product. Use a filling machine to divide the obtained mixed liquid into 20 mL small strip packages of liquid to obtain the finished product.

[0025] Example 2 - 3 The difference between Example 2 - 3 and Example 1 is that the addition amounts of the components in the culture medium in S1 are different. The culture medium in Example 2 consists of the following components: 10 g of soybean powder, 100 g of glucose, 10 g of sodium acetate, 10 g of yeast extract powder, and 1.5 L of water; the culture medium in Example 3 consists of the following components: 100 g of soybean powder, 10 g of glucose, 1 g of sodium acetate, 1 g of yeast extract powder, and 1.5 L of water.

[0026] Example 4 - 5 The difference between Example 4 - 5 and Example 1 is that the bacterial content added to the culture medium in S2 is different. In Example 4, 10^4 CFU / mL of Bacillus natto, 10^4 CFU / mL of yeast, and 10^4 CFU / mL of lactic acid bacteria are inoculated into the culture medium prepared in S1; in Example 5, 10^9 CFU / mL of Bacillus natto, 10^9 CFU / mL of yeast, and 10^9 CFU / mL of lactic acid bacteria are inoculated into the culture medium prepared in S1. Comparative Example 1 The difference between Comparative Example 1 and Example 1 is that Bacillus natto is not added.

[0027] Comparative Example 2 The difference between Comparative Example 2 and Example 1 is that yeast is not added.

[0028] Comparative Example 3 The difference between Comparative Example 3 and Example 1 is that lactic acid bacteria are not added.

[0029] Examples 1-5 all have good inhibitory effects on miscellaneous bacteria and have good applications in agriculture, soil improvement, and as plant growth agents. Comparing Examples 1-5 with Comparative Examples 1-3, the absence of Bacillus natto, yeast, or lactic acid bacteria has a relatively large impact on the effect of soil improvement and also has a relatively large impact on inhibiting miscellaneous bacteria. These three types of bacteria interact to have relatively good antibacterial, plant growth promotion, and soil improvement effects, and none of them can be missing.

[0030] Application Example 1 Apply the finished product obtained in Example 1 to the prevention of diseases, such as Figure 2 As shown, an obvious antibacterial zone appears in soil fungi, and the finished product (WWBIO) obtained in Example 1 represents the resistance reaction to Fusarium.

[0031] Application Example 2 Apply the finished product (WWBIO) obtained in Example 1 to fertilizers. As Figure 3 shown, comparing the growth of watermelons in Ishikawa Prefecture, Japan, under the same fertilization conditions, 4 seedlings were planted, and WWBIO was only sprayed on 2 of them. Only 2 areas were sprayed with a 500-fold dilution of WWBIO before sowing. After planting, a 1000-fold dilution of WWBIO was sprayed once every 10 days. The watermelons treated with WWBIO are 1.5 times larger than those without treatment.

[0032] As Figure 4 shown, comparing the growth of radishes in Ishikawa Prefecture, Japan, after planting, a 1000-fold dilution of WWBIO was sprayed once every 10 days. The thickness and length of the radishes treated with WWBIO are larger. There are almost no traces of insect bites on the surface. After spraying WWBIO, the soil becomes fertile and the radishes are stress-free.

[0033] Application Example 3 Apply the finished product (WWBIO) obtained in Example 1 to feeds to reduce the stress on dairy cows, thereby improving the meat quality; reduce diseases and accidents; reduce odors, making the cowshed easier to manage.

[0034] Application Example 4 Apply the finished product (WWBIO) obtained in Example 1 to water purification and deodorization to reduce odors, which is also beneficial to improving the working environment, and nearby residents no longer complain.

[0035] This specific embodiment is only an interpretation of the present application and does not limit the present application. After reading this specification, those skilled in the art can make modifications to this embodiment without creative contributions as needed, but as long as they are within the scope of the rights of the present application, they are protected by the patent law.

Claims

1. A probiotic liquid, characterized in that: Including natto bacteria, yeast and lactic acid bacteria.

2. The probiotic liquid according to claim 1, characterized in that The content of Bacillus natto is 10^4~10^9 CFU / mL, the content of yeast is 10^4~10^9 CFU / mL, and the content of lactic acid bacteria is 10^4~10^9 CFU / mL.

3. A method for preparing the probiotic liquid according to claim 1, characterized in that: The following steps are involved: S1, prepare the culture medium and sterilize it; S2, inoculating Bacillus natto, yeast and lactic acid bacteria into the culture medium for fermentation; S3, preparing a finished product.

4. The method for preparing the probiotic liquid according to claim 3, characterized in that: The culture medium in S1 includes the following components: 10-100 g soybean powder, 10-100 g glucose, 1-10 g sodium acetate, 1-10 g yeast extract powder, and 1-1.5 L water.

5. The method for preparing the probiotic liquid according to claim 4, characterized in that: In S2, Bacillus natto, yeast and lactic acid bacteria are first activated, and then Bacillus natto, yeast and lactic acid bacteria are inoculated into MRS culture medium for cultivation, and the number of live bacteria is measured.

6. The method for preparing the probiotic liquid according to claim 6, characterized in that: Inoculate 10^4~10^9 CFU / mL of Bacillus natto, 10^4~10^9 CFU / mL of yeast, and 10^4~10^9 CFU / mL of lactic acid bacteria into the culture medium prepared in S1.

7. The method for preparing the probiotic liquid according to claim 7, characterized in that: Bacillus natto, yeast and lactic acid bacteria were inoculated into the medium of S1 and cultured at 37°C for 15 h.

8. Use of the probiotic liquid as claimed in claims 1 to 8 in preventing diseases.

9. Use of the probiotic liquid as claimed in claims 1 to 8 in feed and fertilizer.

10. Use of the probiotic liquid as claimed in claims 1 to 8 in water purification and deodorization.

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