CN108707568A - A kind of fermentation method for producing of mixing probiotics - Google Patents
A kind of fermentation method for producing of mixing probiotics Download PDFInfo
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- CN108707568A CN108707568A CN201810605437.6A CN201810605437A CN108707568A CN 108707568 A CN108707568 A CN 108707568A CN 201810605437 A CN201810605437 A CN 201810605437A CN 108707568 A CN108707568 A CN 108707568A
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Abstract
The present invention relates to drug fermentation production technology fields; more particularly to a kind of fermentation method for producing of mixing probiotics; the fermentation method for producing of the present invention is suitble to mix the technological process of probiotics fermention, while improving the vigor of probiotics, and is easy to scale industrial production；It includes the following steps：(1), prepare inoculation strain：Lactobacillus rhamnosus, lactobacillus plantarum, Lactobacillus paracasei, Pediococcus pentosaceus and Pediococcus acidilactici mix probiotics；Prepare raw material：Glucose, oligofructose, xanthans, citric acid, beef extract, peptone, yeast extract, cysteine hydrochloride, Tween 80, sodium acetate, manganese sulfate, dipotassium hydrogen phosphate, milk and water；(2), prepared by zymotic fluid：Milk 10% is added, xanthans 0.02%, citric acid 1%, beef extract 2%, peptone 2%, yeast extract 1%, cysteine hydrochloride 0.05%, Tween 80 0.01%, sodium acetate 0.5%, manganese sulfate 0.02%, dipotassium hydrogen phosphate 0.2%, remaining is water.
Description
Technical field
The present invention relates to drug fermentation production technology fields, more particularly to a kind of fermenting and producing side of mixing probiotics
Method.
Background technology
It is well known that probiotics refers to the micro- life for the work that can generate beneficial effect to host when taking in enough dosage
Object.Currently, the whole world is paid more and more attention the research of probiotics and its related preparations, probiotics is in food, nutriment and medicine
The research in field also deepens continuously, and the immune regulation mechanism of probiotics includes mainly Mucosa Barrier effect, enhancing monokaryon-macrophage
The phagocytosis etc. of cell.In addition, probiotics is also applied to the treatment of clinically relevant disease, improve the function of damaged liver, delays
The clinical symptoms for solving irritable bowel syndrome prevent the generation of diabetes B, in advance by adjusting fat metabolism and insulin sensitivity
Anti- colorectal carcinoma cell growth and mitigation intestinal inflammatory etc..Lactobacillus rhamnosus (Lactobacillus rhamnose) is planted
Object lactobacillus (Lactobacillus plantarum), Lactobacillus paracasei (Lactobacillus paracasei), pentose
Piece coccus (Pediococcus pentosaceus), Pediococcus acidilactici (Peeltococcus acitilactict) etc. are countries
The 3rd generation probiotics approved, can attach to intestinal epithelial cell and colonize in human body, significantly improve intestinal microflora, can
Human immunological competence is improved, intestines problem etc. is alleviated.But the optimal conditions of fermentation for mixing each strain in probiotics is different, very
Difficulty, which is integrated together, carries out fermentation volume production.
Invention content
In order to solve the above technical problems, the present invention provides a kind of technological process of suitable mixing probiotics fermention, carry simultaneously
The high vigor of probiotics, and it is easy to the fermentation method for producing of the mixing probiotics of scale industrial production.
A kind of fermentation method for producing of mixing probiotics of the present invention, includes the following steps：
(1), prepare inoculation strain：Lactobacillus rhamnosus, lactobacillus plantarum, Lactobacillus paracasei, Pediococcus pentosaceus and breast
Sour piece coccus mixes probiotics；Prepare raw material：Glucose, oligofructose, xanthans, citric acid, beef extract, peptone, yeast
Cream, cysteine hydrochloride, Tween 80, sodium acetate, manganese sulfate, dipotassium hydrogen phosphate, milk and water；
(2), prepared by zymotic fluid：Culture medium is added to glucose 2% as primary carbon source, and oligofructose 0.05% is auxiliary
Carbon source；While milk 10% is added, and xanthans 0.02%, citric acid 1%, beef extract 2%, peptone 2%, yeast extract 1%,
Cysteine hydrochloride 0.05%, Tween 80 0.01%, sodium acetate 0.5%, manganese sulfate 0.02%, dipotassium hydrogen phosphate 0.2%,
Remaining is water；After mixing, it sterilizes 12 minutes under conditions of 115 DEG C；
(3), acidified milk is prepared：Prepare skimmed milk power, glucose and distilled water, and mass ratio is 10：2：88, it is mixed first
It closes, it is then for use after preheating, homogeneous, sterilization, cooling 4 steps；
(4), thalline is harvested：Using Lactobacillus rhamnosus, lactobacillus plantarum, Lactobacillus paracasei, Pediococcus pentosaceus and breast
Sour piece coccus mixes probiotics, and proportionally 1：1.5：1.2:1:2 mixing；37 DEG C of cultures activate 1~3 time, in thalline logarithm
Grow latter stage harvest thalline；
(5), it is inoculated with：The thalline of step (4) harvest is inoculated in the fermentation of step (3) preparation according to 1.5 × 107CFU/mL
In the culture medium of breast, 37 DEG C of culture activation several times, actication of culture are completed after the curdled milk time reaches stable；It takes mixed after activation
Combined bacteria kind is inoculated into according to 2.5% inoculum concentration in zymotic fluid, ensures process sterile working；
(6), primary fermentation：After 2.5% inoculum concentration inoculation, in 36 DEG C of processes, 107 hours fermentation process, low temperature is for a long time
Fermenting, obtained nutriment is most, and growth of probiotics is most good, vigor highest；Centre will be slowly stirred, and guarantee cannot contaminate miscellaneous
Bacterium；After the completion of primary fermentation, pH value will drop to 5.9 or so；
(7), rear fermentation：After the completion of primary fermentation, temperature is slowly decreased to 30 degree, continues fermentation 10 hours, pH value is further
Drop to 5.8 or so, fermented product probiotics will be further ripe, generate largely beneficial to human body substance and probiotics；
(8), strain concentrates：Strain is concentrated 20-50 times in the whole process, and the shearing that thalline is subject to is made to minimize simultaneously
Prevent the entrance of cold air；
(9), it freezes and dry：Last concentrated strain needs, by freezing and drying, to ensure viable count, the vigor of strain
Keep best with stability.
Beneficial effects of the present invention are compared with prior art：By above-mentioned setting, it can reach and be suitble to mixing probiotics
The technological process of fermentation, while the vigor of probiotics is improved, and it is easy to the mixing probiotics of scale industrial production.
Specific implementation mode
With reference to embodiment, the embodiment of the present invention is furthur described in detail.Following embodiment is used for
Illustrate the present invention, but is not limited to the scope of the present invention.
A kind of fermentation method for producing of mixing probiotics of the present invention, includes the following steps：
(1), prepare inoculation strain：Lactobacillus rhamnosus, lactobacillus plantarum, Lactobacillus paracasei, Pediococcus pentosaceus and breast
Sour piece coccus mixes probiotics；Prepare raw material：Glucose, oligofructose, xanthans, citric acid, beef extract, peptone, yeast
Cream, cysteine hydrochloride, Tween 80, sodium acetate, manganese sulfate, dipotassium hydrogen phosphate, milk and water；
(2), prepared by zymotic fluid：Culture medium is added to glucose 2% as primary carbon source, and oligofructose 0.05% is auxiliary
Carbon source；While milk 10% is added, and xanthans 0.02%, citric acid 1%, beef extract 2%, peptone 2%, yeast extract 1%,
Cysteine hydrochloride 0.05%, Tween 80 0.01%, sodium acetate 0.5%, manganese sulfate 0.02%, dipotassium hydrogen phosphate 0.2%,
Remaining is water；After mixing, it sterilizes 12 minutes under conditions of 115 DEG C；
(3), acidified milk is prepared：Prepare skimmed milk power, glucose and distilled water, and mass ratio is 10：2：88, it is mixed first
It closes, it is then for use after preheating, homogeneous, sterilization, cooling 4 steps；
(4), thalline is harvested：Using Lactobacillus rhamnosus, lactobacillus plantarum, Lactobacillus paracasei, Pediococcus pentosaceus and breast
Sour piece coccus mixes probiotics, and proportionally 1：1.5：1.2:1:2 mixing；37 DEG C of cultures activate 1~3 time, in thalline logarithm
Grow latter stage harvest thalline；
(5), it is inoculated with：The thalline of step (4) harvest is inoculated in the fermentation of step (3) preparation according to 1.5 × 107CFU/mL
In the culture medium of breast, 37 DEG C of culture activation several times, actication of culture are completed after the curdled milk time reaches stable；It takes mixed after activation
Combined bacteria kind is inoculated into according to 2.5% inoculum concentration in zymotic fluid, ensures process sterile working；
(6), primary fermentation：After 2.5% inoculum concentration inoculation, in 36 DEG C of processes, 107 hours fermentation process, low temperature is for a long time
Fermenting, obtained nutriment is most, and growth of probiotics is most good, vigor highest；Centre will be slowly stirred, and guarantee cannot contaminate miscellaneous
Bacterium；After the completion of primary fermentation, pH value will drop to 5.9 or so；
(7), rear fermentation：After the completion of primary fermentation, temperature is slowly decreased to 30 degree, continues fermentation 10 hours, pH value is further
Drop to 5.8 or so, fermented product probiotics will be further ripe, generate largely beneficial to human body substance and probiotics；
Rate of deposition:A certain amount of leben finished product is accurately added in 50 milliliters of centrifuge tubes, centrifuges 10 minutes, removal
Supernatant liquor accurately weighs the quality (g) of sediment, calculates rate of deposition, the judge of the stability as mixing probiotics fermention
Index.Rate of deposition/%=(sediment quality/leben quality) × 100, viable count can be by colouring methods and aobvious
It is counted to get under micro mirror；
(8), strain concentrates：Strain is concentrated 20-50 times in the whole process, and the shearing that thalline is subject to is made to minimize simultaneously
Prevent the entrance of cold air；
(9), it freezes and dry：Last concentrated strain needs, by freezing and drying, to ensure viable count, the vigor of strain
Keep best with stability.
By above-mentioned setting, the technological process for being suitble to mixing probiotics fermention can be reached, while improving probiotics
Vigor, and it is easy to the mixing probiotics of scale industrial production.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, without departing from the technical principles of the invention, several improvements and modifications, these improvements and modifications can also be made
Also it should be regarded as protection scope of the present invention.
Claims (1)
1. a kind of fermentation method for producing of mixing probiotics, which is characterized in that include the following steps：
(1), prepare inoculation strain：Lactobacillus rhamnosus, lactobacillus plantarum, Lactobacillus paracasei, Pediococcus pentosaceus and lactic acid sheet
Coccus mixes probiotics；Prepare raw material：Glucose, oligofructose, xanthans, citric acid, beef extract, peptone, yeast extract, half
Cystine hydrochloride, Tween 80, sodium acetate, manganese sulfate, dipotassium hydrogen phosphate, milk and water；
(2), prepared by zymotic fluid：Culture medium is added to glucose 2% as primary carbon source, and oligofructose 0.05% is auxiliary carbon
Source；While milk 10% is added, and xanthans 0.02%, citric acid 1%, beef extract 2%, peptone 2%, yeast extract 1%, half
Cystine hydrochloride 0.05%, Tween 80 0.01%, sodium acetate 0.5%, manganese sulfate 0.02%, dipotassium hydrogen phosphate 0.2%,
Yu Weishui；After mixing, it sterilizes 12 minutes under conditions of 115 DEG C；
(3), acidified milk is prepared：Prepare skimmed milk power, glucose and distilled water, and mass ratio is 10：2：88, it mixes first,
Then for use after preheating, homogeneous, sterilization, cooling 4 steps；
(4), thalline is harvested：Using Lactobacillus rhamnosus, lactobacillus plantarum, Lactobacillus paracasei, Pediococcus pentosaceus and lactic acid sheet
Coccus mixes probiotics, and proportionally 1：1.5：1.2:1:2 mixing；37 DEG C of cultures activate 1~3 time, in thalline logarithmic growth
Latter stage harvests thalline；
(5), it is inoculated with：The thalline of step (4) harvest is inoculated in the acidified milk of step (3) preparation according to 1.5 × 107CFU/mL
In culture medium, 37 DEG C of culture activation several times, actication of culture are completed after the curdled milk time reaches stable；Take the Mixed Microbes after activation
Kind is inoculated into according to 2.5% inoculum concentration in zymotic fluid, ensures process sterile working；
(6), primary fermentation：After 2.5% inoculum concentration inoculation, in 36 DEG C of processes, 107 hours fermentation process, low temperature and long term ferment
Obtained nutriment is most, and growth of probiotics is most good, vigor highest；Centre will be slowly stirred, and guarantee cannot contaminate miscellaneous bacteria；Before
After fermentation, pH value will drop to 5.9 or so；
(7), rear fermentation：After the completion of primary fermentation, temperature is slowly decreased to 30 degree, continues fermentation 10 hours, pH value further declines
To 5.8 or so, fermented product probiotics will be further ripe, generate largely beneficial to human body substance and probiotics；
(8), strain concentrates：Strain is concentrated 20-50 times in the whole process, and the shearing that thalline is subject to is made to minimize and prevent
The entrance of cold air；
(9), it freezes and dry：Last concentrated strain needs to ensure by freezing and dry the viable count of strain, vigor and steady
It is qualitative to keep best.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111955742A (en) * | 2020-08-21 | 2020-11-20 | 中民集团生物科技有限公司 | Composite probiotics and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1560231A (en) * | 2004-02-26 | 2005-01-05 | 天津科技大学 | Preparation process of fermenting agent for beneficial growing lactic bacteria and application in fresh cheese thereof |
| US20110105623A1 (en) * | 2009-10-30 | 2011-05-05 | Biogenic Innovations, Llc | Use of methylsulfonylmethane (msm) to modulate microbial activity |
| CN104152354A (en) * | 2013-05-14 | 2014-11-19 | 仙农生物科技(上海)有限公司 | Compound probiotics as well as production process and application thereof to leavening agent |
| CN105851485A (en) * | 2016-04-10 | 2016-08-17 | 湖南粒丰生物科技有限公司 | Liquid complex probiotic preparation and preparation method thereof |
| CN106234582A (en) * | 2016-07-27 | 2016-12-21 | 帝斯曼知识产权资产管理有限公司 | A kind of utilize Lactose enzyme Yoghourt improving structural state and preparation method thereof |
-
2018
- 2018-06-13 CN CN201810605437.6A patent/CN108707568A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1560231A (en) * | 2004-02-26 | 2005-01-05 | 天津科技大学 | Preparation process of fermenting agent for beneficial growing lactic bacteria and application in fresh cheese thereof |
| US20110105623A1 (en) * | 2009-10-30 | 2011-05-05 | Biogenic Innovations, Llc | Use of methylsulfonylmethane (msm) to modulate microbial activity |
| CN104152354A (en) * | 2013-05-14 | 2014-11-19 | 仙农生物科技(上海)有限公司 | Compound probiotics as well as production process and application thereof to leavening agent |
| CN105851485A (en) * | 2016-04-10 | 2016-08-17 | 湖南粒丰生物科技有限公司 | Liquid complex probiotic preparation and preparation method thereof |
| CN106234582A (en) * | 2016-07-27 | 2016-12-21 | 帝斯曼知识产权资产管理有限公司 | A kind of utilize Lactose enzyme Yoghourt improving structural state and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111955742A (en) * | 2020-08-21 | 2020-11-20 | 中民集团生物科技有限公司 | Composite probiotics and preparation method thereof |
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Application publication date: 20181026 |