CN103300208A - Production method of live lactobacillus casei preparation - Google Patents
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- CN103300208A CN103300208A CN201310087890XA CN201310087890A CN103300208A CN 103300208 A CN103300208 A CN 103300208A CN 201310087890X A CN201310087890X A CN 201310087890XA CN 201310087890 A CN201310087890 A CN 201310087890A CN 103300208 A CN103300208 A CN 103300208A
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Abstract
The invention relates to a production method of a live lactobacillus casei preparation, belonging to the field of microbial technology, and particularly relating to a production method of a micro-ecological lactobacillus casei preparation through liquid anaerobic fermentation. The production method comprises the following steps of: inoculating lactobacillus casei as a fermentation strain into an optimized liquid medium; culturing for 20-23 hours at a temperature of 35-38 DEG C; laying the tank and measuring the viable count; adsorbing the fermentation liquid with vegetable starch; and drying, and then grinding and packaging to obtain a lactobacillus casei preparation with stable activity. The production method provided by the invention has the advantages that high-density fermentation of lactobacillus casei can be finished by use of a common fermentation tank, the operation is simple, the effect is stable, and the energy consumption is low; and without using the equipment such as a centrifugal machine, a freeze dryer and the like, the production cost is reduced, and the production efficiency is improved.
Description
Technical field
The present invention relates to the microbial fermentation engineering field, specifically a kind of fluid nutrient medium prepares the method for probiotic feed additive through the Lactobacillus casei anaerobic fermentation.
Background technology
Lactobacillus casei (
Lactobacillus casei) belong to lactobacillus (
Lactobacillus), be the Gram-positive facultative anaerobe, do not produce gemma, atrichia does not move, facultative heterofermentation lactose, not liquefy gelatin; Optimum growth temperature is 37 ℃, and G+C content is 45.6 ~ 47.2%; Thalline is different in size, and two ends are square, Chang Chenglian; Bacterium colony is coarse, and canescence is little yellow sometimes, and multiple sugar can ferment.Lactobacillus casei is present in people's oral cavity, enteron aisle inclusion and stool and the vagina, also usually appears in milk and cheese, dairy products, feed, dough and the rubbish.
Lactobacillus casei is bacterium common in people and the animal intestinal, be acknowledged as the safe level microorganism, has the adjusting human body intestinal canal, improve health status, can directly enter enteron aisle by hydrochloric acid in gastric juice, cholate smoothly, have height intestines wall adhesive force, support good digestive function, can set up enteron aisle advantage probio group fast.Lactobacillus casei causes alleviating of symptom of diarrhea quite to have effect to children's rotavirus gastroenteritis, can effectively alleviate and shorten symptom and the time of antibiotic diarrhoea, the ability that not only has antiacid alkali, and has a function of immunologic adjuvant, can improve the secretion of some immunocompetence factor such as IL2, TNF α and INF, itself just has characteristics such as reduced immunogenicity, safety, convenience, cheapness.Lactobacillus casei can reach higher cell density in fermentation and maturation, have the ability of very strong fermentation and acid, and can produce enzymes such as lipase and protease.At present, separation and purification has gone out several protease from Lactobacillus casei, comprises peptase and aminopeptidase etc., can promote body digesting and assimilating nutriment.
Lactobacillus casei is a kind of as probio, can tolerate organic defense mechanism, comprising the bile acid of low pH value and small intestine in the enzyme in the oral cavity, the gastric juice etc.So Lactobacillus casei enter behind the body can be in enteron aisle large number of viable, play effect such as regulate the intestinal flora balance, promote to digest and assimilate.Simultaneously, Lactobacillus casei can reduce plasma cholesterol, strengthens the host to the nonspecific resistance of microbial pathogens, accelerates to remove pathogen in the enteron aisle, and the treatment gut flora is disorderly and strengthen the saturating property of enteron aisle, thereby prevents food hypersenstivity and acute diarrhea.In addition, Lactobacillus casei also can make anti-low-density oxidation fat antibody and lymphocyte increase, and granulocytic phagocytosis is obviously strengthened, and the host is carried out immunological regulation, thereby prevent the generation of tumour.
Lactobacillus casei is applied to the function of animal feed:
(1) suppresses or kill the harmful intestinal tract pathogenic microorganism, reduce the antibiotics consumption, reduce medicine expense expenditure; (2) improve animal immunizing power, promote animal growth, improve efficiency of feed utilization; (3) increase feed intake, keep the normal anaerobic environment of stomach, prevent the hydrochloric acid in gastric juice poisoning, thereby improve content of milk protein; (4) improve feeding environment, reduce the ight soil stink, reduce environmental pollution, purifying water body; (5) improve the livestock products quality, improve meat egg product matter; (6) improve the sow fertility, reduce the piglet death rate.
Lactobacillus casei is fermented through high density liquid, obtain the fermentation culture of high cell density, after plant amylum absorption, dry, pulverize, the Lactobacillus casei probiotics of making is applied to livestock-raising, can regulate the microbial population of animal intestinal tract balance, strengthen immunity of organisms, improve resistance against diseases.
Mainly there is following problem and shortage in the fermentation mode of Lactobacillus casei in the past: (1) is adopted anaerobic jar or is kept its anaerobic environment by lasting feeding carbon dioxide or nitrogen and carry out, and raw material can not be reused, and operation is complicated, and cost is higher; (2) adopt tryptone, yeast extract, beef extract and enzymolysis product thereof etc. as the culture medium main nutrient composition in a large number, the production cost height; (3) post processing of liquid fermentation production needs high speed freezing centrifuge to carry out centrifugal and frozen drying, and complex process is with high costs, yields poorly; (4) the viable bacteria density of tunning is not high enough.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of Lactobacillus casei active bacteria formulation is to overcome preparation method's above shortcomings of existing Lactobacillus casei active bacteria formulation.
The technical scheme that realizes the object of the invention is as follows:
A kind of preparation method of Lactobacillus casei active bacteria formulation may further comprise the steps:
(1) preparation culture medium;
(2) culture medium of jar in the dissolving is loaded onto the pH electrode and is adjusted the pH value, in the fermentation tank of then culture medium being packed into;
(3) to the sterilization of heating of the culture medium in the fermentation tank;
(4) inoculation Lactobacillus casei kind daughter bacteria: add inorganic salt solution in fermentation tank cooling back, add atoleine then and insert kind of a daughter bacteria;
(5) temperature controlled fermentation; Control pH value and temperature are at the state bottom fermentation of insulation;
(6) put jar and measure zymotic fluid bacterium number;
(7) with corn flour, wheat flour or soy meal and composition adsorbs zymotic fluid thereof;
(8) mixture after will adsorbing is dry and pulverize, and namely obtains powderous preparations.
Compared with prior art, technical advantage of the present invention:
(1) directly utilize the common fermentation jar to produce, simple to operate, steady quality, with low cost, be easy to industrialization production;
(2) the product fermentation period obviously shortens, reach home time of acidity or pH value of product is 20～24 hours, and the independent fermentation of traditional Lactobacillus casei reaches same acidity or the pH value needed 72 hours even the longer time, with short production cycle, be easy to industrialization, thereby Lactobacillus casei can be widely used in livestock breeding industry;
(3) product cost reduces with the fermentation pollution risk: the present invention is because the production cycle shortens, and production cost reduces, and simultaneously, the acidified milk base-material produces in earlier stage that acid is very fast, pH value descends rapidly, can better suppress living contaminants, and the product risk of failure of fermenting reduces greatly;
(4) adopt anaerobic jar or keep its anaerobic environment and carry out by continuing to feed carbon dioxide or nitrogen, raw material can not be reused, and operation is complicated, and cost is higher; The atoleine that is used for secluding air can repeatedly use repeatedly, greatly reduces production cost;
(5) the present invention adopts soy meal, corn flour or wheat flour or its composition as the main component of fermentation medium, compare as main component with tryptone, yeast extract, beef extract and enzymolysis product thereof etc. that other inventions are adopted, cost reduces greatly, and the Lactobacillus casei bacterium is counted content and obviously improves, and tunning viable bacteria concentration can reach 2.0 ~ 3.3 * 10
10CFU/mL;
(6) the present invention adopts plant amylum absorption zymotic fluid, and aftertreatment technology does not need to use high speed freezing centrifuge, and the present invention is adsorbed mixture convection drying and pulverizing with plant amylum, namely makes product after the packing, and aftertreatment technology is simplified greatly, and production cost is lower;
(7) both at home and abroad about the powder Study and manufacture on starter culture, adopt vacuum freeze-drying method mostly, the advantage of the method is somatic cells survival rate height, but complex process, the cost of manufacture height, and the production cost of absorption back seasoning is low, operating procedure is simple, be easy for large-scale industrial production and apply, be suitable for China's Feed Enterprise and under the existing equipment condition, produce Lactobacillus casei probiotics product.
The specific embodiment
Further specify the present invention by the following examples, but not as restriction of the present invention.
The technological process of embodiment 1 Lactobacillus casei active bacteria formulation preparation may further comprise the steps:
(1) activation of bacterial classification and increment:
The present invention adopts Lactobacillus casei cheese subspecies as fermented bacterium, and bacterium numbering: GIM1.159 purchases in microorganism fungus kind preservation center, Guangdong Province; Picking Lactobacillus casei list bacterium colony from the flat board, be inoculated into 20mL MRS culture medium (peptone 10.0 g are housed, beef extract 10.0 g, yeast extract 5.0 g, diammonium hydrogen citrate 2.0 g, glucose 20.0 g, Tween 80 1.0 mL, sodium acetate 5.0 g, dipotassium hydrogen phosphate 2.0 g, magnesium sulfate 0.58 g, manganese sulfate 0.25 g, distilled water 1 000 mL, pH 6.2 ~ 6.6, autoclave sterilization) test tube in, 37 ℃ of deep layers leave standstill cultivated about 20 hours, bacterium liquid is inoculated in the triangular flask that proper volume MRS culture medium is housed with 3% inoculum concentration, 37 ℃ of deep layers leave standstill cultivate about 20 hours standby, general 1 ~ 3 time of actication of culture; If do not use immediately behind the medium sterilization, then need to use after heating 10min drives oxygen in boiling water bath;
(2) preparation fermentation medium:
The raw material that culture medium comprises and parts by weight are: wheat flour 50, corn flour 25, glucose 15, yeast extract powder 2, peptone 4, raw material is worked as in gram, and the corresponding umber in mL of distilled water is 800 ~ 1000, dissolving, add in the fermentation tank and carry out 121 ℃, the time is 10 minutes autoclave sterilization, when fermentation tank is cooled to 35 ~ 45 ℃, add inorganic salts 1.0g/1000mL base-material, the composition of inorganic salts: CaCl
20.02%, MgSO
47H
2O 0.04%, MnSO
4H
2O 0.04%, for avoiding forming precipitation, stirs in adition process, and adding atoleine to thickness then is 1cm;
(3) temperature controlled fermentation: the inoculum concentration that inserts the Lactobacillus casei liquid seeds is 3%, stir, control pH 6.2 ~ 6.8, fermentation temperature control is at 35 ~ 37 ℃, fermented 22 hours, put jar, the Lactobacillus casei culture is carried out colony counting, can reach 2.6 * 10 through the viable bacteria bulk concentration that ferments like this
10CFU/mL;
(4) adsorb zymotic fluid with plant amylum: with corn flour, soya-bean cake powder or wheat flour, perhaps its any combination is as the adsorbent of zymotic fluid;
(5) the Lactobacillus casei zymotic fluid mixture with plant amylum absorption carries out bake drying, pulverizes and packing, makes the microbial forage additive for livestock and poultry cultivation.
What embodiment 2 and above-described embodiment 1 were different is:
(1) culture medium prescription: the raw material that culture medium comprises and parts by weight are: wheat flour 45, corn flour 24, glucose 12, yeast extract powder 2, peptone 4, raw material is worked as in gram, and the corresponding umber in mL of distilled water is 800 ~ 1000, dissolving, add in the fermentation tank and carry out 115 ℃, the time is 20 minutes autoclave sterilization, when fermentation tank is cooled to 35 ~ 45 ℃, add inorganic salts 1.4g/1000mL base-material, the composition of inorganic salts: CaCl
20.02%, MgSO
47H
2O 0.04%, MnSO
4H
2O 0.04%, for avoiding forming precipitation, stirs in adition process, and adding atoleine thickness then is 2cm;
(2) temperature controlled fermentation: the inoculum concentration that inserts the Lactobacillus casei liquid seeds is 5%, stirs control pH 6.3 ~ 6.7, fermentation temperature control was fermented 24 hours at 36 ~ 38 ℃, put jar, the Lactobacillus casei culture is carried out colony counting, is 2.2 * 10 through the viable bacteria bulk concentration that ferments like this
10CFU/mL;
(3) adsorb zymotic fluid with plant amylum: with etc. corn flour and the wheat flour of quality mix, as the adsorbent of zymotic fluid;
(4) the Lactobacillus casei zymotic fluid with plant amylum absorption carries out bake drying, pulverizes and packing, makes the microbial forage additive for livestock and poultry cultivation.
Claims (6)
1. the preparation method of a Lactobacillus casei active bacteria formulation may further comprise the steps:
(1) activation of bacterial classification and increment:
The present invention adopts Lactobacillus casei cheese subspecies as fermented bacterium, and bacterium numbering: GIM1.159 purchases in microorganism fungus kind preservation center, Guangdong Province; Picking Lactobacillus casei list bacterium colony from the flat board, be inoculated into 20mL MRS culture medium (peptone 10.0 g are housed, beef extract 10.0 g, yeast extract 5.0 g, diammonium hydrogen citrate 2.0 g, glucose 20.0 g, Tween 80 1.0 mL, sodium acetate 5.0 g, dipotassium hydrogen phosphate 2.0 g, magnesium sulfate 0.58 g, manganese sulfate 0.25 g, distilled water 1 000 mL, pH 6.2 ~ 6.6, autoclave sterilization) test tube in, 37 ℃ of deep layers leave standstill cultivated about 20 hours, bacterium liquid is inoculated in the triangular flask that proper volume MRS culture medium is housed with 3% inoculum concentration, 37 ℃ of deep layers leave standstill cultivate about 20 hours standby, general 1 ~ 3 time of actication of culture; If do not use immediately behind the medium sterilization, then need to use after heating 10min drives oxygen in boiling water bath;
(2) preparation fermentation medium:
The raw material that culture medium comprises and parts by weight are: wheat flour 40 ~ 50, corn flour 20 ~ 25, glucose 10 ~ 15, yeast extract powder 1 ~ 3, peptone 2 ~ 4, raw material is worked as in gram, and the corresponding umber in mL of distilled water is 800 ~ 1000, dissolving, add in the fermentation tank and carry out 100 ~ 121 ℃, the time is 10 ~ 30 minutes autoclave sterilization, when fermentation tank is cooled to 35 ~ 45 ℃, add inorganic salts 0.8 ~ 1.5g/1000mL base-material, inorganic salts are selected from CaCl
2, MgSO
47H
2O and MnSO
4H
2Among the O two kinds or three kinds for avoiding forming precipitation, stir in adition process, and adding atoleine to thickness then is 1 ~ 2cm;
(3) temperature controlled fermentation: the inoculum concentration that inserts the Lactobacillus casei liquid seeds is 3 ~ 5%, stir, control pH 6.2 ~ 6.8, fermentation temperature control is at 35 ~ 38 ℃, fermented 20 ~ 24 hours, put jar, the Lactobacillus casei culture is carried out colony counting, can reach 2.0 ~ 3.3 * 10 through the viable bacteria bulk concentration that ferments like this
10CFU/mL;
(4) adsorb zymotic fluid with plant amylum: with corn flour, soya-bean cake powder or wheat flour, perhaps its any combination is as the adsorbent of zymotic fluid;
(5) the Lactobacillus casei zymotic fluid mixture with plant amylum absorption carries out bake drying, pulverizes and packing, makes the microbial forage additive for livestock and poultry cultivation.
2. the production of Lactobacillus casei active bacteria formulation according to claim 1, it is characterized in that described culture medium: wheat flour 40 ~ 50, corn flour 20 ~ 25, glucose 10 ~ 15, yeast extract powder 1 ~ 3, peptone 2 ~ 4, raw material is worked as in gram, the corresponding umber in mL of distilled water is 800 ~ 1000, and dissolving adds in the fermentation tank and carries out 100 ~ 121 ℃, time is 10 ~ 30 minutes autoclave sterilization, when fermentation tank is cooled to 35 ~ 45 ℃, add inorganic salts 0.8 ~ 1.5g/1000mL base-material, inorganic salts are selected from CaCl
2, MgSO
47H
2O and MnSO
4H
2Among the O two kinds or three kinds for avoiding forming precipitation, stir in adition process.
3. Lactobacillus casei active bacteria formulation according to claim 1, it is characterized in that: cultivation temperature is 35 ~ 38 ℃.
4. Lactobacillus casei active bacteria formulation according to claim 1 is characterized in that: plant the daughter bacteria inoculum concentration and be 3 ~ 5% inoculum concentration.
5. Lactobacillus casei active bacteria formulation according to claim 1, it is characterized in that: used bacterial classification is the Lactobacillus casei of lactobacillus.
6. Lactobacillus casei active bacteria formulation according to claim 1 is characterized in that: be applied to livestock and poultry cultivation as feed addictive.
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| CN104054913A (en) * | 2014-07-10 | 2014-09-24 | 烟台铭康生物科技有限公司 | Preparation method for producing high-energy marine biological bacteria by yeast fermentation liquid |
| CN106947726A (en) * | 2017-05-25 | 2017-07-14 | 华中农业大学 | The high density fermentation and method for cold air drying of a kind of Lactobacillus casei |
| CN108991320A (en) * | 2018-08-14 | 2018-12-14 | 河南金鹿堂药业有限公司 | A kind of biodiasmin and preparation method thereof to ferment automatically |
| CN111621445A (en) * | 2020-06-29 | 2020-09-04 | 张秉胜 | Production method of self-cultured lactobacillus animal beverage |
| CN111733099A (en) * | 2020-06-18 | 2020-10-02 | 河南金百合生物科技股份有限公司 | Clostridium butyricum culture method for viable bacteria counting and clostridium butyricum counting method |
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| CN113521115A (en) * | 2021-07-15 | 2021-10-22 | 河南普爱饲料股份有限公司 | Aflatoxin detoxification composition and preparation method and application thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104054913A (en) * | 2014-07-10 | 2014-09-24 | 烟台铭康生物科技有限公司 | Preparation method for producing high-energy marine biological bacteria by yeast fermentation liquid |
| CN106947726A (en) * | 2017-05-25 | 2017-07-14 | 华中农业大学 | The high density fermentation and method for cold air drying of a kind of Lactobacillus casei |
| CN106947726B (en) * | 2017-05-25 | 2021-01-29 | 华中农业大学 | High-density fermentation and cold air drying method for lactobacillus casei |
| CN108991320A (en) * | 2018-08-14 | 2018-12-14 | 河南金鹿堂药业有限公司 | A kind of biodiasmin and preparation method thereof to ferment automatically |
| CN111733099A (en) * | 2020-06-18 | 2020-10-02 | 河南金百合生物科技股份有限公司 | Clostridium butyricum culture method for viable bacteria counting and clostridium butyricum counting method |
| CN111621445A (en) * | 2020-06-29 | 2020-09-04 | 张秉胜 | Production method of self-cultured lactobacillus animal beverage |
| CN112980736A (en) * | 2021-03-31 | 2021-06-18 | 盐城维康生物科技有限公司 | Lactobacillus casei preparation capable of improving gastrointestinal function conditioning effect and preparation method thereof |
| CN113521115A (en) * | 2021-07-15 | 2021-10-22 | 河南普爱饲料股份有限公司 | Aflatoxin detoxification composition and preparation method and application thereof |
| CN113521115B (en) * | 2021-07-15 | 2023-12-29 | 河南普爱饲料股份有限公司 | Aflatoxin detoxification composition and preparation method and application thereof |
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Application publication date: 20130918 |