CN107467349A - The application technology as the second resource of lactic acid industrial fermentation liquid - Google Patents
The application technology as the second resource of lactic acid industrial fermentation liquid Download PDFInfo
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- CN107467349A CN107467349A CN201710730867.6A CN201710730867A CN107467349A CN 107467349 A CN107467349 A CN 107467349A CN 201710730867 A CN201710730867 A CN 201710730867A CN 107467349 A CN107467349 A CN 107467349A
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- fermentation liquid
- lactic acid
- lactic
- normal temperature
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/195—Antibiotics
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F3/00—Biological treatment of water, waste water, or sewage
- C02F3/34—Biological treatment of water, waste water, or sewage characterised by the microorganisms used
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Abstract
The present invention relates to the application technology as the second resource of lactic acid industrial fermentation liquid, realizes that normal temperature preserves by adding suitable additive in lactic fermentation liquid, and apply aquaculture degrading nitrite.Its advantage is shown：The invention provides a kind of method that normal temperature preserves lactic fermentation liquid, it is ensured that and lactic acid is preserved under normal temperature and is never degenerated within three months, and the method for not using sterilization, this above and on Sales Channel greatlys save cost for production, ensures the active ingredient in lactate buffer solution.This is the extension lactic acid holding time of grocery trade and aquatic products industry, significant to preservation under room temperature lactic acid bacteria.The present invention normal temperature preserve lactic fermentation liquid be applied to aquaculture, can effective degrading nitrite, for aquaculture reduction nitrite new method is provided, beneficial to healthy aquaculture.The method is easy, saves cost.
Description
Technical field
The present invention relates to fermentation industry technical field, is the recycling skill of lactic acid industrial fermentation liquid specifically
Art.
Background technology
Lactic acid is the metabolite of lactic acid bacteria, and the secretion of lactic acid can make environment be in sour environment, antibacterial so as to reach
Effect and beneficial to lactic acid bacteria self-reproduction.Lactic acid is one of 3 generally acknowledged in the world big organic acids, and its purposes is quite varied.Lactic acid
And its esters and derivative can be used for food, brewage, the industry such as medicine, leather, cigarette, chemical industry and printing and dyeing.Some scholars have found
It, which can be used in, nurses one's health water quality in aquaculture process.
But lactic fermentation liquid is not completely separated when being separated with lactic acid bacteria, lactic fermentation liquid is caused to contain a small amount of lactic acid
Bacterium, during preservation, lactic acid bacteria remains to continued growth, produces a large amount of lactic acid, and pH continues to decline and lead within a week
Cause thalline dead, then lactic fermentation liquid is contaminated, and is slowly ruined rotten, smelly.Hinder the hair after factory's fermentation lactic acid
Zymotic fluid re-uses, and influences and reduce the economic benefit of factory, promotes recycling.
In order to effectively preserve factory's lactic fermentation liquid, the method imitated and preserve Yoghourt on the market is only imitated --- freezing
Preserving process.The activity of the lactic acid bacteria in lactic fermentation liquid is reduced by freezing method, ensures that the pH of lactic acid is stable, constant
Matter.But with freezing method preservation lactic fermentation liquid, production cost can be greatly improved.When the pH for preserving lactic acid is less than lactic acid bacteria
, can be effectively by suppressing growth of the lactic dehydrogenase come lactic acid bacteria inhibiting when growing optimal pH (pH=6).If can ambient stable guarantor
Lactic fermentation liquid is hidden, in addition to it can reduce cost, moreover it is possible to solve problem of the lactic acid bacteria under preservation under room temperature, can also help in aquatic products
Lactic acid conditioning water quality is promoted the use of in cultivation, degrading nitrite, lactic acid is also the product of lactic acid bacteria simultaneously, can be used as antibiotic
Substitute, acidifying feed can improve the immunity of aquatic animal.
Chinese patent literature CN106811437A discloses a kind of composite bacteria agent and application, is related to animal-breeding field, this
The composite bacteria agent that invention provides includes multiple-microorganism flora, when can extend the preservation of composite bacteria agent by adding stabilizer
Between, so as to lift the storage capability of composite bacteria agent, be advantageous to its sales promotion.Chinese patent literature CN106136005A is disclosed
A kind of preparation method of Antrodia camphorata health care lactic acid drink, the method are by first Spawn incubation, lactic fermentation, the mistake sterilized again
Journey.Chinese patent literature CN104824771A discloses a kind of preparation method of Momordica grosvenori lactic acid drink, and the method is access breast
Sour strain, then control viable count to carry out acid adjustment degree, final pasteurising vacuum packaging.Sum it up, at present, also not specifically for guarantor
The method for hiding lactic fermentation liquid, effectively preservation lactic acid active ingredient and shortage can not be compared by the approach of sterilization, therefore ground
The method of the simple preservation lactic acid of hair is very in need.
The content of the invention
The purpose of the present invention is to be directed to deficiency of the prior art, there is provided it is a kind of can normal temperature preserve lactic fermentation liquid.
Second object of the present invention is to provide a kind of method that normal temperature preserves lactic fermentation liquid.
Third object of the present invention be to provide it is a kind of can normal temperature preserve lactic fermentation liquid application.
To achieve the above object, the present invention adopts the technical scheme that：It is a kind of can normal temperature preserve lactic fermentation liquid, lactic acid
It with the addition of in zymotic fluid not less than the 5 ‰, citric acid not higher than 5%.
Preferably, the addition of citric acid is 5 ‰.
To realize above-mentioned second purpose, the present invention adopts the technical scheme that：A kind of normal temperature preserves lactic fermentation liquid
Method, ensure that lactic fermentation liquid pH is stable by adding suitable additive, lactic acid bacteria inhibiting excess growth realizes lactic fermentation
The normal temperature of liquid preserves.
Preferably, suitable additive is citric acid.
Preferably, the addition of citric acid is 5 ‰.
To realize above-mentioned 3rd purpose, the present invention adopts the technical scheme that：Can normal temperature preserve lactic fermentation liquid exist
Application in degrading nitrite.
Preferably, can application of the lactic fermentation liquid in breeding water body in degrading nitrite that preserves of normal temperature.
Preferably, in every liter of breeding water body can normal temperature preserve lactic fermentation liquid addition not less than 2.4ml, be not higher than
50ml。
Preferably, in every liter of breeding water body can the addition of lactic fermentation liquid that preserves of normal temperature be 2.4ml.
The invention has the advantages that：
1st, the invention provides a kind of method that normal temperature preserves lactic fermentation liquid, it is ensured that lactic acid is preserved under normal temperature three months
Never degenerate, and the method for not using sterilization, this above and on Sales Channel greatlys save cost for production, ensured in lactate buffer solution
Active ingredient.This is the extension lactic acid holding time of grocery trade and aquatic products industry, significant to preservation under room temperature lactic acid bacteria.
2nd, the lactic fermentation liquid that normal temperature of the invention preserves is applied to aquaculture, can effective degrading nitrite, be water
Production cultivation reduces nitrite and provides new method, beneficial to healthy aquaculture.The method is easy, saves cost.
Embodiment
Embodiment provided by the invention is elaborated with reference to embodiment.
The lactic fermentation liquid of following examples is provided by Jiangsu Wei Kang bio tech ltd, and chemical compound is from Shanghai
Chinese medicines group is purchased, and lactic acid testing cassete builds up bio tech ltd's buying from Nanjing, and lactic acid culture is thought MRS with hundred and cultivated
Base, nitrite Test paper.
Embodiment 1
Choose suitable additive (citric acid or sodium lactate) and ensure that lactic acid pH during preservation is stable.
The lactic fermentation liquid for needing to preserve is added with the citric acid of 1 ‰ -6 ‰ gradient and sodium lactate, modulates lemon respectively
Acid/lactic acid buffer, sodium lactate/lactic acid buffer, pH two weeks is detected daily.
Detected daily by the two weeks to pH, decision uses citric acid, and as additive, addition is 5 ‰.By 5 ‰ lemons
After lemon acid is added to lactic fermentation liquid, it is 4.5 to keep pH.Data are shown in Table 1.
PH value changes after table 1 is separately added into citric acid and sodium lactate
Embodiment 2
Add the amount of the lactic acid content and lactic acid bacteria after suitable additive in periodic detection lactic fermentation liquid.
Observe and determine through embodiment 1, using 5 ‰ citric acid as additive, the every 7 days breasts detected in lactic fermentation liquid
Acid content and the amount of lactic acid bacteria.The method of detection lactic acid builds up biological lactic acid method of testing step with reference to Nanjing.
The step of testing lactic acid is as shown in table 2.
The method that table 2 detects lactic acid
Mix, 530nm, 1cm optical paths, distilled water zeroing, survey each pipe absorbance.
The calculation formula of lactic acid：
With MRS medium cultures lactic acid bacteria and count lactic acid bacteria sum.The lactic acid change of detection 3 months, experimental result is such as
Shown in table 3.
The amount of lactic acid content and lactic acid bacteria in the lactic fermentation liquid of table 3
| Experiment week | Lactic acid content | Lactic acid bacteria sum | pH |
| 1st week | 4.4% | 150*103 | 4.5 |
| 2nd week | 10.2% | 49*104 | 4.5 |
| 3rd week | 9.8% | 160*105 | 4.5 |
| 4th week | 10% | 239*105 | 4.5 |
| 5th week | 11.8% | 69*106 | 4.4 |
| 6th week | 12.3% | 239*106 | 4.4 |
| 7th week | 10.9% | 120*107 | 4.4 |
| 8th week | 11.5% | 104*108 | 4.4 |
| 9th week | 10.8% | 189*108 | 4.4 |
| 10th week | 10.6% | 47*1010 | 4.4 |
| 11st week | 11.6% | 68*1010 | 4.3 |
| 12nd week | 10.2% | 56*1010 | 4.3 |
Embodiment 3
Analog culture water body, monitor the effect of the lactic fermentation liquid degrading nitrite after adding 12 weeks.
(1) standard nitrite solution (4g/L) 250ml is made into, puts vial keeping；
(2) each beaker puts 250ml distilled water, and the standard nitrite solution for then putting 50ul is made into nitrous sour water and carrys out mould
Intend the nitrite in cultivation water, it is about 0.5mg/L to detect nitrous acid concentration with reagent；
(3) lactic acid is added in analog culture water body according to certain gradation levels, it is dense to choose optimal lactic fermentation liquid addition
Degree.
Experimental result is as shown in table 4.
The effect of the lactic fermentation liquid degrading nitrite of table 4
It can be obtained by the above results：
1st, after the citric acid of addition 5 ‰, equivalent to citric acid/lactic acid buffer, lactic acid is simply when first week
Exploded from 4.4% to 10.2%, but subsequent lactic acid production is stablized in 10%-11%, relatively stable, lactic acid bacteria is in these three moons
The interior flourish under this buffer environment.Monitoring to pH, later stage slightly decline, it may be possible to the amount reproduction of lactic acid bacteria, breast
Sour hypersecretion, causes acidity slightly to decline, but only 0.2 pH difference, belongs to normal range (NR).By the control to pH value, fit
When control lactic acid bacteria breeding, ensure lactic bacteria activity, it was demonstrated that normal temperature can preserve lactic acid bacteria.
2nd, the significant effect of the nitrite of lactic fermentation liquid degraded water body, can be solved intensive in aquaculture production
The problem of nitrite is high when changing cultivation.Finally, 600 μ l effects are added, degrade nitrite
The concentration of ammonia nitrogen in water body will not be increased, ensures cultivated animals safety.
Described above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
Member, on the premise of the inventive method is not departed from, can also make some improvement and supplement, and these are improved and supplement also should be regarded as
Protection scope of the present invention.
Claims (9)
1. it is a kind of can normal temperature preserve lactic fermentation liquid, it is characterised in that the lemon not less than 5 ‰ is with the addition of in lactic fermentation liquid
Acid.
2. according to claim 1 can the lactic fermentation liquid that preserves of normal temperature, it is characterised in that the addition of citric acid is
5‰。
3. a kind of method that normal temperature preserves lactic fermentation liquid, it is characterised in that ensure that lactic acid is sent out by adding suitable additive
Zymotic fluid pH is stable, and lactic acid bacteria inhibiting excess growth realizes that the normal temperature of lactic fermentation liquid preserves.
4. according to the method for claim 3, it is characterised in that suitable additive is citric acid.
5. according to the method for claim 4, it is characterised in that the addition of citric acid is 5 ‰.
6. according to claim 1 can application of the lactic fermentation liquid in degrading nitrite that preserves of normal temperature.
7. it is according to claim 1 can normal temperature preserve lactic fermentation liquid in breeding water body in degrading nitrite should
With.
8. application according to claim 7, it is characterised in that in every liter of breeding water body can normal temperature preserve lactic fermentation liquid
Addition be not less than 2.4ml.
9. application according to claim 8, it is characterised in that in every liter of breeding water body can normal temperature preserve lactic fermentation liquid
Addition be 2.4ml.
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| CN201710730867.6A CN107467349A (en) | 2017-08-23 | 2017-08-23 | The application technology as the second resource of lactic acid industrial fermentation liquid |
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| CN201710730867.6A CN107467349A (en) | 2017-08-23 | 2017-08-23 | The application technology as the second resource of lactic acid industrial fermentation liquid |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1061512A (en) * | 1990-11-20 | 1992-06-03 | 郝云 | The production method of sour milk soft drink |
| CN1097095A (en) * | 1993-07-07 | 1995-01-11 | 汪群 | Fresh-keeping flavour sour milk product |
| CN102899262A (en) * | 2012-05-31 | 2013-01-30 | 浙江正味食品有限公司 | Lactobacillus plantarum and method for fast degrading nitrite produced in fermentation by the lactobacillus plantarum |
| CN103820323A (en) * | 2014-03-20 | 2014-05-28 | 青岛根源生物技术集团有限公司 | Storage method for increasing survival rate of liquid lactobacillus |
| CN103896348A (en) * | 2012-12-28 | 2014-07-02 | 折俊杰 | Water nitrite degradation agent |
| CN105540922A (en) * | 2015-12-23 | 2016-05-04 | 天津荣利生物科技发展有限公司 | Method for reducing nitrite in aquiculture water bodies |
-
2017
- 2017-08-23 CN CN201710730867.6A patent/CN107467349A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1061512A (en) * | 1990-11-20 | 1992-06-03 | 郝云 | The production method of sour milk soft drink |
| CN1097095A (en) * | 1993-07-07 | 1995-01-11 | 汪群 | Fresh-keeping flavour sour milk product |
| CN102899262A (en) * | 2012-05-31 | 2013-01-30 | 浙江正味食品有限公司 | Lactobacillus plantarum and method for fast degrading nitrite produced in fermentation by the lactobacillus plantarum |
| CN103896348A (en) * | 2012-12-28 | 2014-07-02 | 折俊杰 | Water nitrite degradation agent |
| CN103820323A (en) * | 2014-03-20 | 2014-05-28 | 青岛根源生物技术集团有限公司 | Storage method for increasing survival rate of liquid lactobacillus |
| CN105540922A (en) * | 2015-12-23 | 2016-05-04 | 天津荣利生物科技发展有限公司 | Method for reducing nitrite in aquiculture water bodies |
Non-Patent Citations (4)
| Title |
|---|
| VASILIKI A. BLANA: "Survival of potential probiotic lactic acid bacteria on fermented green", 《FOOD MICROBIOLOGY》 * |
| 吴伟等: "应用短乳杆菌去除养殖水体中亚硝酸盐", 《生态与农村环境学报》 * |
| 谭欢等: "制备浓缩型乳酸菌", 《现代食品科技》 * |
| 黄琴: "有机酸对发酵蔬菜品质影响的研究", 《中国学位论文全文数据库》 * |
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