CN1333335A - Method for preparing probiotics by co-fermentation of probiotics and fungus - Google Patents
Method for preparing probiotics by co-fermentation of probiotics and fungus Download PDFInfo
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Abstract
The method for preparing probiotics is characterized by that it utilizes the metabolic product characteristics of various strains to select the strain for mixed fermentation, in the culture of mixed strain of probiotics of bifidobacterium and lactic acid bacteria, etc. the fungous fermenting liquor of ganoderma, etc. is added to make co-fermentation, so that it not only can raise number of ermentaing living bacteria, prolong the suvival time of living bacteria, but also can retain all the nutrients of fermenting liquor, reduce product cost and retain health-care effect of said product.
Description
Technical field:
The present invention relates to a kind of method of preparing probiotics by co-fermentation of probiotics and fungus, multiple bacteria compound fermentations such as the fermented liquid of fungi and probiotic bacterium are combined, improve the fermented liquid total viable count, and the survival time of prolongation viable bacteria, can be used for the production of various probioticses, belong to technical field of bioengineering.
Background technology:
Human body beneficial such as bifidus bacillus and milk-acid bacteria flora has important effect to the health of human body and the absorption of nutritive ingredient.The mankind often utilize natural milk-acid bacteria and meta-bolites thereof as nutritive health-care food.Since the early 1990s, subjects such as microbiology, trophology, medical science, fermentation engineering develop rapidly, the tunning and the meta-bolites that it is found that many bacterial strains of genus bifidobacterium, genus lactubacillus etc. have multiple auxiliary curative effect to human body, particularly to the human intestinal system, as improving nutritive ingredient for human body, keep the balance of body intestinal microflora, promote the growth of probiotics, the infringement and the propagation that suppress harmful bacterium, the generation of minimizing or reduction intestinal toxic material and body are to the absorption of these objectionable impuritiess, the immune vigor of enhancing body etc.At present to the application of human body beneficial's floras such as milk-acid bacteria and exploitation more and more widely, the researchdevelopment of related microorganism ecological agent is rapid.
The production of probiotics in the market all is at first to carry out liquid fermenting, carries out in different ways then selling after packing and the packing, directly takes for the people.The principal mode of packing has fluid preservation and solid to preserve.Wherein Fa Jiao form has single bacterium fermentation and multiple bacteria compound fermentation, and the bacterial classification that is adopted mainly contains bifidobacterium adolescentis, bifidobacteria infantis, Lactobacterium acidophilum, Bacillus subtillis etc.The shortcoming that viable count is low because probiotics often has, the survival time is short, for improving its fermentation viable count, the method that is adopted has multiple bacteria compound fermentation, or in fermention medium, add nutritions such as bifidus factor, SOD, genseng, pearl powder (1, Shen Weimin etc., bifidus bacillus discussion of depositing factor alive in little ecological goods, China's microecology magazine, 1997,9 (6): 20～23.2, Chinese ocean reports 2000～02～18).Be to improve the viable bacteria preservation period, the then employing gets the viable bacteria body with fermented liquid do centrifugation more, makes (notification numbers: 1997:CN1123636A such as pulvis or capsule after the treated and lyophilize; 2000:CN1059235C).
The preservation period of viable bacteria is generally not long in the probiotics in the market, and after the fermentation can, the liquid viable count descends very fast, about descending more than 90% after three months, rarely has viable bacteria to exist after 1 year.If the freeze-dried product form with active bacteria formulation is preserved, the technological operation through specific can keep the rate of recovery of viable bacteria to be about 70%.But also must increase certain additive in the freeze-dried product, not so Lactated concentration increases in the fermentating metabolism product, will influence the survival of bacterial classification; The vigor of lyophilize bacterium is long time of recovery, and the utilization ratio that thalline enters behind the Digestive tract is lower, and also because of having removed the part composition in the liquid, nutritive validity is generally not as fluid preservation liquid.While freeze-drying productive expense height, scale operation is not very economical.
Because of human intestinal microflora is the result of various flora mixing effects to the effect of human body, the effect of single bacterium is generally not as the acting in conjunction of mixed bacterial.It is generally faster, more effective than purebred cultivation that mixobiosis is cultivated, and can synthesize single bacterium can not the synthetic material.The multiple bacteria compound fermentation product is compared with single strain fermentation product, has better function, the viable count height, and characteristics such as fermentation period weak point are the developing direction of probiotics, the mixed fermentation of profitable strain is with a wide range of applications.Therefore the mixed fermentation class accounts for the significant proportion of probiotics at present.
The polysaccharide of thalline such as red ganoderma, Poria cocos, hedgehog hydnum is generally acknowledged the effect with antitumor and enhancing immunity in the Mycophyta Basidiomycetes, these polysaccharide also are class bifidus factor simultaneously, they can obviously improve the biological activity of human intestinal profitable strain, prolong the survival time of bacterium.But there be not bibliographical information in the presence of fungi, to carry out the mixed fermentation method of bifidus bacillus and milk-acid bacteria at present.
Summary of the invention:
The present invention is directed to the deficiencies in the prior art, a kind of method of preparing probiotics by co-fermentation of probiotics and fungus is provided, utilize the meta-bolites characteristic of each bacterial classification that mixed fermentation is selected with bacterial classification, in probiotic bacterium hybrid bacterial strains such as bifidus bacillus and milk-acid bacteria are cultivated, add fungal fermented filtrate such as glossy ganoderma again and carry out co-fermentation.By this selectable mixed fermentation, obtain the optimal conditions of the symbiosis mixed fermentation between intestinal beneficial bacterium kind and the different genera bacterium, the problem that the viable count that overcomes the probiotics key is low, the survival time is short, and make the fermented liquid of these mixed bacterium have good nutrition and therapeutic action to human body.
The characteristics that the present invention utilizes mutually according to the meta-bolites of each bacterial classification, selecting probiotic bacterium such as 1～2 strain bifidus bacillus, 1～2 strains of lactic acid bacteria and 1 fungus strains is the bacterial strain of co-fermentation, on seed culture medium separately, cultivate respectively, each bacterial classification of probiotic bacterium was cultivated about 20 hours at 30～40 ℃, the seed culture temperature of fungi is 25～32 ℃, 20～30 hours time.
Then on fermention medium, with bifidus bacillus and milk-acid bacteria different vaccination ratio in 2: 1～5: 1, under 30～40 ℃, carried out probiotic mixed fermentation about 8～12 hours, again the fungi seed culture fluid is carried out co-fermentation in 1: 5～1: 10 ratio and probiotic bacterium mixing, leavening temperature is 25～37 ℃, and the time is 12～18 hours.Left standstill after the fermentation 8～12 hours, can be with the fermented liq can.
The probiotic bacterium that the present invention adopts comprises intestinal beneficial bacterium kinds such as bifidobacterium adolescentis, bifidobacteria infantis, Lactobacterium acidophilum, plant lactobacillus, streptococcus uberis, faecium.
The fungi liquid fermentation that the present invention adopts comprises thalline such as glossy ganoderma, Poria cocos, hedgehog hydnum.
The present invention can add certain foodstuff additive in substratum, with the survival time of viable bacteria in the further raising oral liquid.According to the nutritional needs of mixed fermentation liquid in preservation period; various VITAMIN, trace element, protein and carbohydrate are to the influence of thalli growth; can add protective material during the fermentation, concrete protective material composition has mixtures such as mineral ion, protein, little peptide, VITAMIN and carbohydrate.Carbohydrate comprises polysaccharide and oligose such as bifidus factor, starch, coral essence, chitosan.
The present invention utilizes the symbiotic relationship between the microorganism; carry out many floras mixed culture of intestinal beneficial bacterium kind; and utilize fungus metabolite such as fungus polysaccharide etc. that bifidus bacillus and milk-acid bacteria are played propagation and provide protection; zymophyte number of probiotic bacteriums such as bifidus bacillus and milk-acid bacteria and the viable bacteria preservation period that prolongs its fermented liquid have been improved; and the whole nutritive ingredients that can preserve fermented liquid; reduce production cost of products, keep the health-care effect of product.The present invention has overcome the shortcoming that viable count is low, the survival time is short that probiotics often has, and the viable count of fresh fermented liquid is every milliliter 1010 bacterium number approximately.Fermented liquid still can reach every milliliter 106 bacterium number after 1 year after directly being filled into bottle, thereby reach the purpose of the viable bacteria preservation period that prolongs its fermented liquid.
The present invention extends to the mixed fermentation of other microorganism species, and other action mode between the flora.
Specific implementation method:
Below in conjunction with specific embodiment technical scheme of the present invention is further described.
Embodiment 1:
The mixed culture fermentation of streptococcus lactis (SL) and baby Bifidobacterium (BI) is the basis, is aided with Ganoderma Lucidum Common fermentation.
Content in the liquid fermentation medium (1000ml): peptone 2.0g, dusty yeast 3.0g, vegetable protein 2.0g, glutamic acid 0.5g, glucose 7.0g, NaCl 2g, NaHCO3 0.2g，K
2HPO
4.3H
2O 0.25g，
MgSO
40.05g. Transfer pH7.0～8.0.
SL and BI bacterial classification are inoculated in respectively in the liquid seed culture medium, cultivated 20 hours, two bacterial classifications are pressed 1: 3 ratio combined inoculation is in liquid fermentation medium, and fermentation is 12 hours about 37 ℃. Simultaneously with Ganoderma Lucidum GL cultivated 24 hours about 28 ℃, with in proportion (1/10 volume ratio) and the two bacterium fermentation of Ganoderma Lucidum zymotic fluid Liquid mixes, and 30 ℃ of fermentations 15 hours, leaves standstill then 8 hours, carry out can after, it is oral namely to obtain viable bacteria Liquid.
The viable count of fresh zymotic fluid is every milliliter 10 approximately10The bacterium number is filled into bottle and still can reaches every milliliter 10 after 1 year6The bacterium number.
Embodiment 2:
The mixed culture fermentation of plant lactobacillus, bifidobacterium adolescentis is the basis, is aided with the common fermentation of Ganoderma Lucidum.
Plant lactobacillus, bifidobacterium adolescentis are inoculated in respectively in the liquid seed culture medium, cultivated 20 hours, With two bacterial classifications in 1: 2 ratio combined inoculation in liquid fermentation medium, be the basis at 37 ℃, it is 8 little to ferment The time. Simultaneously Ganoderma Lucidum GL was cultivated 28 hours at 28 ℃, with the Ganoderma Lucidum zymotic fluid in proportion (1/10V) and Two fermented liquids mix, and 28 ℃ of fermentations 18 hours, leave standstill then 10 hours, carry out can.
The viable count of fresh zymotic fluid is every milliliter 10 approximately10The bacterium number is filled into bottle and still can reaches every milliliter 10 after 1 year6The bacterium number.
Embodiment 3:
The deep layer mixed culture fermentation of baby Bifidobacterium and Hericium erinaceus.
Baby Bifidobacterium and Hericium erinaceus are inoculated in respectively in the liquid seed culture medium, cultivated 24 hours, will Two bacterial classifications are pressed 1: 1 volume ratio combined inoculation in liquid fermentation medium, and are 30 ℃ of fermentations 18 hours, right After left standstill 8 hours, carry out can. Add 0.1% carbohydrate protective agent in the culture medium, comprise Oilgosaccharkdes, shell The polysaccharide such as glycan.
The viable count of fresh zymotic fluid is every milliliter 10 approximately9The bacterium number is filled into bottle and still can reaches every milliliter greater than 10 after 1 year5The bacterium number.
This example as seen, the effect of the common fermentation of single bacterium is fermented jointly not as many bacterial classifications, but individual plant probio and very The common ferment effect of bacterium is better than the individual plant probiotics fermention greatly.
Claims (5)
1, a kind of method of preparing probiotics by co-fermentation of probiotics and fungus, it is characterized in that selecting 1～2 strain bifidus bacillus, probiotic bacteriums such as 1～2 strains of lactic acid bacteria and 1 fungus strains are the bacterial strain of co-fermentation, on seed culture medium separately, cultivate respectively, each bacterial classification of probiotic bacterium was cultivated about 20 hours at 30～40 ℃, the seed culture temperature of fungi is 25～32 ℃, 20～30 hours time, then on fermention medium, with bifidus bacillus and milk-acid bacteria different vaccination ratio in 2: 1～5: 1, under 30～40 ℃, carried out probiotic mixed fermentation about 8～12 hours, again the fungi seed culture fluid is carried out co-fermentation in 1: 5～1: 10 ratio and probiotic bacterium mixing, leavening temperature is 25～37 ℃, time is 12～18 hours, leaves standstill after the fermentation 8～12 hours, can be with the fermented liq can.
2,, it is characterized in that the probiotic bacterium of adopting comprises bacterial classifications such as bifidobacterium adolescentis, bifidobacteria infantis, Lactobacterium acidophilum, plant lactobacillus, streptococcus uberis, faecium as the method for the said a kind of preparing probiotics by co-fermentation of probiotics and fungus of claim 1.
3,, it is characterized in that the fungi of adopting comprises thalline such as glossy ganoderma, Poria cocos, hedgehog hydnum as the method for the said a kind of preparing probiotics by co-fermentation of probiotics and fungus of claim 1.
4, as the method for the said a kind of preparing probiotics by co-fermentation of probiotics and fungus of claim 1, it is characterized in that adding during the fermentation mixtures such as mineral ion, protein, little peptide, VITAMIN and carbohydrate is protective material.
5,, it is characterized in that carbohydrate comprises polysaccharide and oligose such as bifidus factor, starch, coral essence, chitosan in the protective material as the method for the said a kind of preparing probiotics by co-fermentation of probiotics and fungus of claim 4.
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| CN01126277A CN1132927C (en) | 2001-07-19 | 2001-07-19 | Method for preparing probiotics by co-fermentation of probiotics and fungus |
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Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100400645C (en) * | 2001-01-25 | 2008-07-09 | 瓦利奥有限公司 | Combination of probiotics |
| CN102511661A (en) * | 2011-12-28 | 2012-06-27 | 北京好友巡天生物技术有限责任公司 | Beneficial fungus feed additive for large-scale composite edible fungi and method for breeding flavored pigs |
| CN102613654A (en) * | 2012-04-27 | 2012-08-01 | 山东大学 | Oligose and soybean peptide lactobacillus health beverage and preparation method thereof |
| CN101155923B (en) * | 2005-01-03 | 2013-06-05 | 第一研究实验室公司 | Method for producing probiotically derived compounds |
| CN103393094A (en) * | 2013-07-19 | 2013-11-20 | 乳山市华隆生物科技有限公司 | Preparation method of ganoderma lucidum mycelium slices |
| CN103393095A (en) * | 2013-07-19 | 2013-11-20 | 乳山市华隆生物科技有限公司 | Processing method of compound hypha powder |
| CN104293716A (en) * | 2014-10-08 | 2015-01-21 | 湖南民康生物技术研究所 | Method for preparing efficient probiotic preparation from macrofungi bacterial liquid (mycoplasm) |
| CN105167087A (en) * | 2015-09-23 | 2015-12-23 | 中国科学院西北高原生物研究所 | Producing method of health-care armillaria luteo-virens fermented beverage |
| CN105505818A (en) * | 2015-12-16 | 2016-04-20 | 徐州工程学院 | Preparation method of environment-friendly fungus chaff ferment |
| CN106343151A (en) * | 2016-08-18 | 2017-01-25 | 深圳市中雁生物工程有限公司 | Production method of animal feed enriched in carotenoid and probiotics |
| CN106387652A (en) * | 2016-08-31 | 2017-02-15 | 上海理工大学 | Preparation method of ganoderma probiotic fermentation product |
| CN106901107A (en) * | 2017-02-24 | 2017-06-30 | 北京昆仑奇芝生物科技发展有限公司 | A kind of meat ganoderma active bacterium fermented beverage and preparation method thereof |
| CN107259259A (en) * | 2017-05-31 | 2017-10-20 | 大工（青岛）新能源材料技术研究院有限公司 | A kind of Tiny ecosystem beverage and preparation method thereof |
| CN108741089A (en) * | 2018-06-13 | 2018-11-06 | 山东巴元生物科技有限公司 | It is a kind of eliminate electromagnetic radiation probiotics preparation production method and application |
| CN110973424A (en) * | 2019-10-30 | 2020-04-10 | 通化力神保健品有限公司 | Ginseng micromolecule peptide solid beverage and preparation method thereof |
| CN111264665A (en) * | 2020-03-20 | 2020-06-12 | 佛山科学技术学院 | Honey pomelo flavor probiotic animal gel candy and preparation method thereof |
| CN111394258A (en) * | 2020-04-02 | 2020-07-10 | 浙江工业大学 | Rhizopus stolonifer F L-3 and application thereof in extracting pachyman |
| CN112020308A (en) * | 2017-12-14 | 2020-12-01 | 纯文化2020股份有限公司 | Probiotics and fermentation metabolites for the prevention and treatment of animal disorders |
| CN113750129A (en) * | 2021-09-17 | 2021-12-07 | 无锡弘焕微生态科技有限公司 | Traditional Chinese medicine probiotic fermentation liquor preparation for relieving side effects of chemotherapy |
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2001
- 2001-07-19 CN CN01126277A patent/CN1132927C/en not_active Expired - Fee Related
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100400645C (en) * | 2001-01-25 | 2008-07-09 | 瓦利奥有限公司 | Combination of probiotics |
| CN101155923B (en) * | 2005-01-03 | 2013-06-05 | 第一研究实验室公司 | Method for producing probiotically derived compounds |
| CN102511661A (en) * | 2011-12-28 | 2012-06-27 | 北京好友巡天生物技术有限责任公司 | Beneficial fungus feed additive for large-scale composite edible fungi and method for breeding flavored pigs |
| CN102511661B (en) * | 2011-12-28 | 2013-08-21 | 北京好友巡天生物技术有限责任公司 | Beneficial fungus feed additive for large-scale composite edible fungi and method for breeding flavored pigs |
| CN102613654A (en) * | 2012-04-27 | 2012-08-01 | 山东大学 | Oligose and soybean peptide lactobacillus health beverage and preparation method thereof |
| CN102613654B (en) * | 2012-04-27 | 2013-08-21 | 山东大学 | Oligose and soybean peptide lactobacillus health beverage and preparation method thereof |
| CN103393094A (en) * | 2013-07-19 | 2013-11-20 | 乳山市华隆生物科技有限公司 | Preparation method of ganoderma lucidum mycelium slices |
| CN103393095A (en) * | 2013-07-19 | 2013-11-20 | 乳山市华隆生物科技有限公司 | Processing method of compound hypha powder |
| CN103393094B (en) * | 2013-07-19 | 2014-07-09 | 乳山市华隆生物科技有限公司 | Preparation method of ganoderma lucidum mycelium slices |
| CN104293716A (en) * | 2014-10-08 | 2015-01-21 | 湖南民康生物技术研究所 | Method for preparing efficient probiotic preparation from macrofungi bacterial liquid (mycoplasm) |
| CN105167087A (en) * | 2015-09-23 | 2015-12-23 | 中国科学院西北高原生物研究所 | Producing method of health-care armillaria luteo-virens fermented beverage |
| CN105167087B (en) * | 2015-09-23 | 2018-04-06 | 中国科学院西北高原生物研究所 | A kind of preparation method of health Armillaria luteo-virens fermented beverage |
| CN105505818A (en) * | 2015-12-16 | 2016-04-20 | 徐州工程学院 | Preparation method of environment-friendly fungus chaff ferment |
| CN106343151A (en) * | 2016-08-18 | 2017-01-25 | 深圳市中雁生物工程有限公司 | Production method of animal feed enriched in carotenoid and probiotics |
| CN106387652A (en) * | 2016-08-31 | 2017-02-15 | 上海理工大学 | Preparation method of ganoderma probiotic fermentation product |
| CN106387652B (en) * | 2016-08-31 | 2020-02-18 | 上海理工大学 | Preparation method of ganoderma lucidum probiotic fermented product |
| CN106901107A (en) * | 2017-02-24 | 2017-06-30 | 北京昆仑奇芝生物科技发展有限公司 | A kind of meat ganoderma active bacterium fermented beverage and preparation method thereof |
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| CN112020308A (en) * | 2017-12-14 | 2020-12-01 | 纯文化2020股份有限公司 | Probiotics and fermentation metabolites for the prevention and treatment of animal disorders |
| CN108741089A (en) * | 2018-06-13 | 2018-11-06 | 山东巴元生物科技有限公司 | It is a kind of eliminate electromagnetic radiation probiotics preparation production method and application |
| CN108741089B (en) * | 2018-06-13 | 2021-07-20 | 山东巴元生物科技有限公司 | Production method and application of probiotic preparation for eliminating electromagnetic radiation |
| CN110973424A (en) * | 2019-10-30 | 2020-04-10 | 通化力神保健品有限公司 | Ginseng micromolecule peptide solid beverage and preparation method thereof |
| CN111264665A (en) * | 2020-03-20 | 2020-06-12 | 佛山科学技术学院 | Honey pomelo flavor probiotic animal gel candy and preparation method thereof |
| CN111394258A (en) * | 2020-04-02 | 2020-07-10 | 浙江工业大学 | Rhizopus stolonifer F L-3 and application thereof in extracting pachyman |
| CN111394258B (en) * | 2020-04-02 | 2022-03-18 | 浙江工业大学 | Rhizopus stolonifer FL-3 and application thereof in extracting pachyman |
| CN113750129A (en) * | 2021-09-17 | 2021-12-07 | 无锡弘焕微生态科技有限公司 | Traditional Chinese medicine probiotic fermentation liquor preparation for relieving side effects of chemotherapy |
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