CN108741087A - A method of ferment is made by probiotics fermention plant cell fruit or organ - Google Patents
A method of ferment is made by probiotics fermention plant cell fruit or organ Download PDFInfo
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- CN108741087A CN108741087A CN201810396107.0A CN201810396107A CN108741087A CN 108741087 A CN108741087 A CN 108741087A CN 201810396107 A CN201810396107 A CN 201810396107A CN 108741087 A CN108741087 A CN 108741087A
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- 239000006041 probiotic Substances 0.000 title claims abstract description 44
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 44
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 37
- 210000000056 organ Anatomy 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- 241000894006 Bacteria Species 0.000 claims description 29
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 14
- 241000186660 Lactobacillus Species 0.000 claims description 13
- 229940039696 lactobacillus Drugs 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 13
- 239000002131 composite material Substances 0.000 claims description 10
- 238000011081 inoculation Methods 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 9
- 230000000529 probiotic effect Effects 0.000 claims description 9
- 235000014655 lactic acid Nutrition 0.000 claims description 7
- 239000004310 lactic acid Substances 0.000 claims description 7
- 239000000470 constituent Substances 0.000 claims description 6
- 238000001514 detection method Methods 0.000 claims description 6
- 238000005286 illumination Methods 0.000 claims description 5
- 235000013406 prebiotics Nutrition 0.000 claims description 5
- 241000222120 Candida <Saccharomycetales> Species 0.000 claims description 4
- 244000286779 Hansenula anomala Species 0.000 claims description 4
- 235000014683 Hansenula anomala Nutrition 0.000 claims description 4
- 230000009286 beneficial effect Effects 0.000 claims description 4
- 230000006698 induction Effects 0.000 claims description 4
- 229920001817 Agar Polymers 0.000 claims description 3
- 241000186000 Bifidobacterium Species 0.000 claims description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 229930191978 Gibberellin Natural products 0.000 claims description 3
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 3
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 3
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 3
- 241000235342 Saccharomycetes Species 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 239000008272 agar Substances 0.000 claims description 3
- 210000002615 epidermis Anatomy 0.000 claims description 3
- IXORZMNAPKEEDV-UHFFFAOYSA-N gibberellic acid GA3 Natural products OC(=O)C1C2(C3)CC(=C)C3(O)CCC2C2(C=CC3O)C1C3(C)C(=O)O2 IXORZMNAPKEEDV-UHFFFAOYSA-N 0.000 claims description 3
- 239000003448 gibberellin Substances 0.000 claims description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 3
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 3
- 229960002523 mercuric chloride Drugs 0.000 claims description 3
- LWJROJCJINYWOX-UHFFFAOYSA-L mercury dichloride Chemical compound Cl[Hg]Cl LWJROJCJINYWOX-UHFFFAOYSA-L 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 239000008223 sterile water Substances 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 2
- 210000000481 breast Anatomy 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 102000015636 Oligopeptides Human genes 0.000 abstract description 3
- 108010038807 Oligopeptides Proteins 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 230000003093 somatogenic effect Effects 0.000 abstract description 3
- 230000015556 catabolic process Effects 0.000 abstract description 2
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 238000006731 degradation reaction Methods 0.000 abstract description 2
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 230000000813 microbial effect Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 229920001542 oligosaccharide Polymers 0.000 abstract description 2
- 150000002482 oligosaccharides Chemical class 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 241000196324 Embryophyta Species 0.000 description 21
- 241001145025 Saussurea involucrata Species 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 241000208340 Araliaceae Species 0.000 description 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 description 2
- 230000000975 bioactive effect Effects 0.000 description 2
- 235000008434 ginseng Nutrition 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 230000003068 static effect Effects 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 201000005569 Gout Diseases 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000028993 immune response Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000004789 organ system Anatomy 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01H—NEW PLANTS OR NON-TRANSGENIC PROCESSES FOR OBTAINING THEM; PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES
- A01H4/00—Plant reproduction by tissue culture techniques ; Tissue culture techniques therefor
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01H—NEW PLANTS OR NON-TRANSGENIC PROCESSES FOR OBTAINING THEM; PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES
- A01H4/00—Plant reproduction by tissue culture techniques ; Tissue culture techniques therefor
- A01H4/001—Culture apparatus for tissue culture
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Developmental Biology & Embryology (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Environmental Sciences (AREA)
- Botany (AREA)
- Cell Biology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
A method of ferment is made by probiotics fermention plant cell fruit or organ, belongs to ferment preparation field.The plant cell of safety is obtained using new and high technology culture or organ substitutes traditional fruit, and then probiotics is inoculated into culture in plant cell fruit or organ and makes ferment.It is the plant cell or organ of new and high technology production that the present invention, which uses the probiotics of clear efficacy, carrier, forms oligosaccharide after fermented, profitable strain can be promoted to grow, intestinal flora is adjusted；Containing ten several material proteins, the oligopeptide compounds with certain function and bioactivity are formed after microbial degradation；Fermentation is whole controllable, ensures product quality stable and consistent.The present invention provides a kind of ferment manufacture craft of science safety, keep its nutritional ingredient more sufficient, more balanced, achieve the purpose that health safe to use, the vigor that increases ferment, be conducive to people to the somatogenic need of ferment, conducive to people to the absorption of ferment, promote people's health and improve the quality of living.
Description
Technical field
The invention belongs to ferment preparation fields, more particularly to a kind of to pass through probiotics fermention plant cell fruit or organ system
Make the method for ferment.
Background technology
Traditional ferment is also known as " enzyme ", is a kind of specific proteins with biocatalysis.At this stage
Ferment refers to that plant carries out submerged fermentation, a kind of less salt liquid of matters of containing biological activities of extraction.Above-mentioned bioactive ingredients
Bacterium is participated in including at least enzyme, fermentation.The bioactive ingredients contained in ferment can influence the organized enzyme in user's body, from thin
Born of the same parents' level adjusts the vital movement of body.In the prebiotic ferment that anaerobism makes, mainly probiotics and food materials, these raw materials pass through
It ferments and also has both the health-care components of efficacy factor other than having the function of adjusting enteric microorganism ecology.Therefore, prebiotic ferment
It is the safe healthcare product with vitality.Ferment reasonably selects food materials and zymotechnique, can be respectively formed one or more god
Outstanding service is imitated.Including：Adjustment immune response, blood pressure lowering, whole intestines, eliminates constipation, resists gout, diabetes B, weight-reducing, resists anticancer
Allergy.
At this stage, modern society's dog-eat-dog, rhythm of life is accelerated, environmental pollution getting worse, along with people year
The growth in age, although the health food of some addition ferment, its application in other field of food also occurs in domestic market
It is also fewer still to have wide development space.Existing ferment product is made using the various fruit of probiotics fermention mostly, but institute
Various pesticides are granted in growth course with fruit, safety needs further specification, in consideration of it, the making of visible ferment has
The necessity further developed.Therefore, a kind of completely new ferment manufacture craft of development is new issue urgently to be resolved hurrily.
In order to solve the above technical problems, the present invention proposes a kind of ferment manufacture craft, used carrier uses new and high technology instead
Cultivate obtain plant cell or organ substitute, with reach it is safe to use health, increase ferment vigor, be conducive to people couple
The somatogenic need of ferment, conducive to people to the absorption of ferment, the purpose for promoting people's health and improving the quality of living.
The technical solution that the present invention is taken to achieve the above object is：One kind passing through probiotics fermention plant cell fruit
Or the method that organ makes ferment, which is characterized in that include the following steps：
(1) the probiotics fermention liquid needed for the fermentation of culture ferment
The probiotics of clear efficacy is accessed by the sterile working of specification in sterile MRS culture mediums, 35-40 DEG C of incubator
Middle static gas wave refrigerator 36-48h, it is spare, it detects made probiotics fermention liquid and meets the requirements；
(2) plant cell fruit to be fermented or organ are cultivated
The induction of plant cell fruit or organ
Plant explant to be induced is taken, 10-30s is impregnated with 75% alcohol, then 0.1-0.4% mercuric chloride solutions is used to sterilize
8-12min, then be placed on aseptic filter paper after being rinsed 4-5 times repeatedly with sterile water and blot explant surface moisture, use aseptic nipper
The surface of the seed epidermis is removed, the MS solids for being added to 0.5-3mg/L gibberellin, 10-30g/L sucrose, 0.6g/L agar are seeded in
On culture medium, 22-27 DEG C of light culture is grown to serve as plant cell fruit or organ after 30 days；
By plant cell or organ fermentation technique, cultivates required plant fruit or organ is spare, induction is complete
Plant cell or organ are inoculated into 10% inoculative proportion in MS culture mediums, 23 DEG C~26 DEG C of cultivation temperature, and daily illumination 0~
12h, after cultivating 23 days, sterile collection obtains the plant cell fruit or organ of safety, spare；
(3) prebiotic bacterium solution is proportionally inoculated into plant cell fruit or organ and is cultivated
Probiotic's culture liquid is inoculated into according to 1% ratio in plant cell fruit or organ, in 23 DEG C~26 DEG C items
It is cultivated 60 days under part；
(4) inactivated probiotic is freezed after cultivating
24 hours inactivated probiotic viable bacterias are placed under the conditions of step (3) cultured product is placed on -10 DEG C~-2 DEG C, after
It thaws under the conditions of being placed on 25 DEG C, obtains ferment product.
Probiotics described in step (1) is composite bacteria, and the composite bacteria is barms, lactobacillus inoculation is mixed into；
The lactobacillus inoculation includes one kind or more in Bulgarian Lactobacillus, Bifidobacterium, lactobacillus acidophilus, lactobacillus plantarum
Kind；The barms include one or more in Candida, saccharomyces cerevisiae, Hansenula anomala；Various beneficial bacteriums
Number of viable sum is not less than 200,000,000/ml；The yeast class strain accounts for the 1%~3% of the fermentation raw material quality；The lactic acid
Mushroom strain accounts for the 1%~3% of the fermentation raw material quality.
The made probiotics fermention liquid of detection described in step (1) meet the requirements for：It is examined according to national standard GB 4789.35-2016
It tests lactic acid bacteria and is not less than 100,000,000/ml, 100,000,000/ml is not less than according to national standard GB 4789.15-2016 detection saccharomycete, according to national standard GB
4789.2-2010 detecting other totals number of bacteria is no more than 100/ml.
The constituent of the MRS culture mediums is as follows：
It is sterilized at 121 DEG C 15min with pressure cooker, adjusts pH6.2~6.4.
The constituent of the MS culture mediums is as follows：
The beneficial effects of the present invention are：1) using the probiotics of clear efficacy；2) carrier used is high-new skill
The plant cell or organ of art production, oligosaccharide can be formed after fermented, have the effect of promoting profitable strain growth, can
Adjust intestinal flora；3) contain ten several material proteins, form the oligopeptide compounds with certain function after microbial degradation,
These oligopeptides generally have bioactivity；4) fermentation is whole controllable, ensures product quality stable and consistent.Pass through above-mentioned technical side
Case, the present invention are kept its nutritional ingredient more sufficient, more balanced, are reached by a kind of science of offer, safe ferment manufacture craft
Health safe to use, the vigor for increasing ferment, be conducive to people to the somatogenic need of ferment, conducive to people to the absorption of ferment,
The purpose for promoting people's health and improving the quality of living.
Specific implementation mode
With reference to embodiment, the present invention is further described, but the present invention is not limited to specific embodiment.
Embodiment 1
A method of ferment is made by probiotics fermention saussurea involucrata cell fruit, is included the following steps：
(1) the probiotics fermention liquid needed for the fermentation of culture ferment
The probiotics of clear efficacy is accessed by the sterile working of specification in sterile MRS culture mediums, in 37 DEG C of incubators
Static gas wave refrigerator 36h, it is spare, it detects made probiotics fermention liquid and meets the requirements；
(2) plant cell fruit to be fermented is cultivated
The induction of plant cell fruit or organ
Plant explant to be induced is taken, 10-30s is impregnated with 75% alcohol, then 0.1-0.4% mercuric chloride solutions is used to sterilize
8-12min, then be placed on aseptic filter paper after being rinsed 4-5 times repeatedly with sterile water and blot explant surface moisture, use aseptic nipper
The surface of the seed epidermis is removed, the MS solids for being added to 0.5-3mg/L gibberellin, 10-30g/L sucrose, 0.6g/L agar are seeded in
On culture medium, 22-27 DEG C of light culture is grown to serve as plant cell fruit or organ after 30 days；
By plant cell or organ fermentation technique, required saussurea involucrata fruit is cultivated, complete saussurea involucrata cell line will be induced
It is inoculated into MS culture mediums with 10% inoculative proportion, 23 DEG C of cultivation temperature, daily illumination 12h, after cultivating 23 days, sterile collection obtains
Safe saussurea involucrata cell fruit is obtained, it is spare；
(3) prebiotic bacterium solution is proportionally inoculated into saussurea involucrata cell fruit and is cultivated
Probiotic's culture liquid is inoculated into according to 1% ratio in saussurea involucrata cell fruit, is cultivated 60 days under the conditions of 23 DEG C；
(4) inactivated probiotic is freezed after cultivating
24 hours inactivated probiotic viable bacterias are placed under the conditions of step (3) cultured product is placed on -10 DEG C~-2 DEG C, after
It thaws under the conditions of being placed on 25 DEG C, obtains ferment product.
Probiotics described in step (1) is composite bacteria, and the composite bacteria is barms, lactobacillus inoculation is mixed into；
The lactobacillus inoculation is Bulgarian Lactobacillus；The barms are Candida；The number of viable of various beneficial bacteriums is total
Number is not less than 200,000,000/ml；The yeast class strain accounts for the 3% of the fermentation raw material quality；The lactic acid bacteria class strain accounts for the hair
The 1% of ferment material quality.
The made probiotics fermention liquid of detection described in step (1) meet the requirements for：It is examined according to national standard GB 4789.35-2016
It tests lactic acid bacteria and is not less than 100,000,000/ml, 100,000,000/ml is not less than according to national standard GB 4789.15-2016 detection saccharomycete, according to national standard GB
4789.2-2010 detecting other totals number of bacteria is no more than 100/ml.
The constituent of the MRS culture mediums is as follows：
It is sterilized at 121 DEG C 15min with pressure cooker, adjusts pH6.2~6.4.
The constituent of the MS culture mediums is as follows：
Embodiment 2
Described in the present embodiment it is a kind of by probiotics fermention paniculatum cell fruit make ferment each step of method with
Embodiment 1 is identical, and different technical parameters is：
1, in step (2) paniculatum cell system 26 DEG C of cultivation temperature, daily illumination 0h loses brightness culture；
2,26 DEG C of cultivation temperature in step (2)；
3, probiotics described in step (1) is composite bacteria, and the composite bacteria is barms, lactobacillus inoculation mixing
At；The lactobacillus inoculation is Bifidobacterium, lactobacillus acidophilus；The barms are saccharomyces cerevisiae, Hansenula anomala；It is described
Yeast class strain accounts for the 2% of the fermentation raw material quality；The lactic acid bacteria class strain accounts for the 2% of the fermentation raw material quality.
Embodiment 3
Described in the present embodiment it is a kind of by probiotics fermention ginseng adventitious root make ferment each step of method with reality
Apply that example 1 is identical, different technical parameters is：
1, in step (2) ginseng adventitious root 24.5 DEG C of cultivation temperature, daily illumination 0h loses brightness culture；
2,24.5 DEG C of cultivation temperature in step (2)；
3, probiotics described in step (1) is composite bacteria, and the composite bacteria is barms, lactobacillus inoculation mixing
At；The lactobacillus inoculation is lactobacillus plantarum；The barms are Candida, saccharomyces cerevisiae, Hansenula anomala；It is described
Yeast class strain accounts for the 1% of the fermentation raw material quality；The lactic acid bacteria class strain accounts for the 3% of the fermentation raw material quality.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Any one skilled in the art in the technical scope of present disclosure, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (5)
1. a kind of method making ferment by probiotics fermention plant cell fruit or organ, which is characterized in that including following
Step：
(1) the probiotics fermention liquid needed for the fermentation of culture ferment
The probiotics of clear efficacy is accessed by the sterile working of specification in sterile MRS culture mediums, quiet in 35-40 DEG C of incubator
36-48h is only cultivated, it is spare, it detects made probiotics fermention liquid and meets the requirements；
(2) plant cell fruit to be fermented or organ are cultivated
The induction of plant cell fruit or organ
Plant explant to be induced is taken, 10-30s is impregnated with 75% alcohol, then 0.1-0.4% mercuric chloride solutions is used to sterilize 8-
12min, then be placed on aseptic filter paper after being rinsed 4-5 times repeatedly with sterile water and blot explant surface moisture, it is gone with aseptic nipper
Except the surface of the seed epidermis, it is seeded in the MS solids training for being added to 0.5-3mg/L gibberellin, 10-30g/L sucrose, 0.6g/L agar
It supports on base, 22-27 DEG C of light culture is grown to serve as plant cell fruit or organ after 30 days；
By plant cell or organ fermentation technique, cultivates required plant fruit or organ is spare, complete plant will be induced
Cell line or organ are inoculated into 10% inoculative proportion in MS culture mediums, 23 DEG C~26 DEG C, daily 0~12h of illumination of cultivation temperature,
After culture 23 days, sterile collection obtains the plant cell fruit or organ of safety, spare；
(3) prebiotic bacterium solution is proportionally inoculated into plant cell fruit or organ and is cultivated
Probiotic's culture liquid is inoculated into according to 1% ratio in plant cell fruit or organ, under the conditions of 23 DEG C~26 DEG C
Culture 60 days；
(4) inactivated probiotic is freezed after cultivating
24 hours inactivated probiotic viable bacterias are placed under the conditions of step (3) cultured product is placed on -10 DEG C~-2 DEG C, after be placed on
It thaws under the conditions of 25 DEG C, obtains ferment product.
2. a kind of method that ferment is made by probiotics fermention plant cell fruit or organ according to claim 1,
It is characterized in that, probiotics described in step (1) is composite bacteria, the composite bacteria is barms, lactobacillus inoculation mixing
At；The lactobacillus inoculation include one kind in Bulgarian Lactobacillus, Bifidobacterium, lactobacillus acidophilus, lactobacillus plantarum or
It is a variety of；The barms include one or more in Candida, saccharomyces cerevisiae, Hansenula anomala；Various beneficial bacteriums
Number of viable sum be not less than 200,000,000/ml；The yeast class strain accounts for the 1%~3% of the fermentation raw material quality；The breast
Sour mushroom strain accounts for the 1%~3% of the fermentation raw material quality.
3. a kind of method that ferment is made by probiotics fermention plant cell fruit or organ according to claim 1,
It is characterized in that, the made probiotics fermention liquid of detection described in step (1) meet the requirements for：According to national standard GB 4789.35-
2016 examine lactic acid bacteria to be not less than 100,000,000/ml, are not less than 100,000,000/ml according to national standard GB 4789.15-2016 detection saccharomycete, according to
National standard GB 4789.2-2010 detect other totals number of bacteria and are no more than 100/ml.
4. a kind of method that ferment is made by probiotics fermention plant cell fruit or organ according to claim 1,
It is characterized in that, the constituent of the MRS culture mediums is as follows：
It is sterilized at 121 DEG C 15min with pressure cooker, adjusts pH6.2~6.4.
5. a kind of method that ferment is made by probiotics fermention plant cell fruit or organ according to claim 1,
It is characterized in that, the constituent of the MS culture mediums is as follows：
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| CN201810396107.0A CN108741087A (en) | 2018-04-28 | 2018-04-28 | A method of ferment is made by probiotics fermention plant cell fruit or organ |
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| CN201810396107.0A CN108741087A (en) | 2018-04-28 | 2018-04-28 | A method of ferment is made by probiotics fermention plant cell fruit or organ |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110106097A (en) * | 2019-04-25 | 2019-08-09 | 黄山市益天士生物科技有限公司 | Accelerate the strain enrichment procedure of reparation eutrophication water |
| CN113558232A (en) * | 2021-07-16 | 2021-10-29 | 广西五福生食品有限公司 | Preparation method of live-bacteria tea enzyme capable of promoting growth of intestinal probiotics |
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| KR100837213B1 (en) * | 2007-02-05 | 2008-06-12 | 주식회사 에이치 엔 비티 | Processes for preparing of fermented tissue cultured mountain ginseng for heightening absorption rate of ginsenoside |
| CN107466860A (en) * | 2017-09-26 | 2017-12-15 | 江西农业大学 | A kind of Chinese yew FOS lactic bacteria activity beverage and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100837213B1 (en) * | 2007-02-05 | 2008-06-12 | 주식회사 에이치 엔 비티 | Processes for preparing of fermented tissue cultured mountain ginseng for heightening absorption rate of ginsenoside |
| CN107466860A (en) * | 2017-09-26 | 2017-12-15 | 江西农业大学 | A kind of Chinese yew FOS lactic bacteria activity beverage and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110106097A (en) * | 2019-04-25 | 2019-08-09 | 黄山市益天士生物科技有限公司 | Accelerate the strain enrichment procedure of reparation eutrophication water |
| CN113558232A (en) * | 2021-07-16 | 2021-10-29 | 广西五福生食品有限公司 | Preparation method of live-bacteria tea enzyme capable of promoting growth of intestinal probiotics |
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