CN111621439A - Microbial disinfectant and preparation thereof - Google Patents
Microbial disinfectant and preparation thereof Download PDFInfo
- Publication number
- CN111621439A CN111621439A CN202010518377.1A CN202010518377A CN111621439A CN 111621439 A CN111621439 A CN 111621439A CN 202010518377 A CN202010518377 A CN 202010518377A CN 111621439 A CN111621439 A CN 111621439A
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- microbial
- disinfectant
- microbial flora
- culture medium
- lactic acid
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N63/00—Biocides, pest repellants or attractants, or plant growth regulators containing microorganisms, viruses, microbial fungi, animals or substances produced by, or obtained from, microorganisms, viruses, microbial fungi or animals, e.g. enzymes or fermentates
- A01N63/20—Bacteria; Substances produced thereby or obtained therefrom
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N63/00—Biocides, pest repellants or attractants, or plant growth regulators containing microorganisms, viruses, microbial fungi, animals or substances produced by, or obtained from, microorganisms, viruses, microbial fungi or animals, e.g. enzymes or fermentates
- A01N63/30—Microbial fungi; Substances produced thereby or obtained therefrom
- A01N63/32—Yeast
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
Abstract
The invention provides a microbial disinfectant, which is prepared by fermenting the following components in percentage by mass: 10-15 parts of microbial flora; 15-20 parts of culture medium; the balance of normal saline; the microbial flora is formed by mixing lactic acid bacteria, saccharomycetes and actinomycetes according to a mass ratio of 10-15: 20-25: 20-30. The microbial disinfectant has a good bactericidal effect on escherichia coli.
Description
Technical Field
The invention relates to a microbial disinfectant and a preparation method thereof.
Background
The disinfectant is generally used for killing pathogenic microorganisms on a propagation medium, so that the propagation medium can meet the harmless requirement, and the pathogenic microorganisms can be killed outside a human body.
The disinfectant with sterilizing effect generally comprises peracetic acid, hydrogen peroxide, chlorine dioxide, chlorine gas, copper sulfate, quicklime, ethanol, etc. However, the substances have large irritation to human bodies, and no microbial disinfectant which has small irritation to human bodies exists in the market at present.
Disclosure of Invention
The invention provides a microbial disinfectant and a preparation method thereof, which can effectively solve the problems.
The invention is realized by the following steps:
a microbial disinfectant is prepared by fermenting the following components in percentage by mass:
10-15 parts of microbial flora;
15-20 parts of culture medium;
the balance of normal saline;
the microbial flora is formed by mixing lactic acid bacteria, saccharomycetes and actinomycetes according to a mass ratio of 10-15: 20: 25: 20-30.
As a further improvement, the microbial disinfectant is prepared by fermenting the following components in percentage by mass:
a microbial flora 12;
a culture medium 15;
the balance being normal saline.
In a further improvement, the microbial flora is formed by mixing lactic acid bacteria, yeast and actinomycetes according to the mass ratio of 12:22: 25.
As a further improvement, the material of the culture medium is selected from the group consisting of beef extract, peptone, agar, honey and mixtures thereof.
A preparation method of a microbial disinfectant comprises the following steps:
s1, fermenting the following components in percentage by mass at 30-37 ℃ for 2-5 days until the PH reaches 4.5-5.0; wherein the content of the first and second substances,
10-15 parts of microbial flora;
15-20 parts of culture medium;
the balance of normal saline;
the microbial flora is formed by mixing lactic acid bacteria, saccharomycetes and actinomycetes according to a mass ratio of 10-15: 20: 25: 20-30;
s2, filtering and precipitating the fermented mixed solution to obtain the microbial disinfectant.
The invention has the beneficial effects that: the actinomycetes are converted into nutrient substances beneficial to the growth of saccharomycetes and lactic acid bacteria by decomposing a culture medium in the early fermentation process, and active antibacterial substances such as antibiotics are secreted at the same time. Abundant B vitamins, glucose and other substances for promoting cell division are secreted along with the release of nutrient substances so as to further promote the growth of lactic acid bacteria. In the later period, along with the increase of acidity, the lactic acid bacteria-killing factor and the bacteriostatic molecules can be secreted, so that the lactic acid bacteria-killing factor and the bacteriostatic molecules have strong bactericidal effects, and particularly have good bactericidal effects on escherichia coli.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings that are required to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.
FIG. 1 is a test data graph provided by an embodiment of the present invention.
Figure 2 is a graph of test data provided by a comparative example of an example grade of the invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention will be described clearly and completely with reference to the accompanying drawings of the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention. Thus, the following detailed description of the embodiments of the present invention, presented in the figures, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
In the description of the present invention, the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implying any number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the present invention, "a plurality" means two or more unless specifically defined otherwise.
Various strains of the present invention are commercially available, but are not limited to the following brands and commercial products. For example: the lactobacillus is SUKAFEED-L.Aci model of sukahan, the yeast is Delilay, and the actinomycete is ali-544595179541 of Nanjing Selt Biotech Co.
Example 1:
fermenting the following components by mass percent at 34 ℃ until the PH reaches about 4.5; wherein:
a microbial flora 12;
a culture medium 15;
the balance of normal saline;
the proportion of lactic acid bacteria, saccharomycetes and actinomycetes in the microbial flora is as follows: 12:22:25. The Ph values in the solutions were tested every 12 hours during the fermentation as shown in figure 1.
Example 2:
fermenting the following components by mass percent at 34 ℃ until the PH reaches about 4.5; wherein:
a microbial flora 12;
a culture medium 15;
the balance of normal saline;
the proportion of lactic acid bacteria, saccharomycetes and actinomycetes in the microbial flora is as follows: 10:20:20. The Ph values in the solutions were tested every 12 hours during the fermentation as shown in figure 1.
Example 2:
fermenting the following components by mass percent at 34 ℃ until the PH reaches about 4.5; wherein:
a microbial flora 12;
a culture medium 15;
the balance of normal saline;
the proportion of lactic acid bacteria, saccharomycetes and actinomycetes in the microbial flora is as follows: 15:25:30. The Ph values in the solutions were tested every 12 hours during the fermentation as shown in figure 1.
As can be seen from fig. 1, in example 1, the ratio of lactic acid bacteria, yeast and actinomycetes is: the fermentation or reaction rate is the fastest at 12:22:25, and the pH can reach about 5.0 on day 2. In example 2, the pH reached around 5.0 on day 3. In example 3, the pH reached about 5.0 by day 4. In addition, it can be seen from the figure that in 3 examples, the reaction pH value is no longer changed obviously after reaching about 4.5.
Comparative example 1:
fermenting the following components in percentage by mass for more than 5 days at 34 ℃; wherein:
a microbial flora 12;
a culture medium 15;
the balance of normal saline;
the proportion of lactic acid bacteria, saccharomycetes and actinomycetes in the microbial flora is as follows: 5:22:25. The Ph values in the solutions were tested every 12 hours during the fermentation as shown in figure 2.
Comparative example 2:
fermenting the following components in percentage by mass for more than 5 days at 34 ℃; wherein:
a microbial flora 12;
a culture medium 15;
the balance of normal saline;
the proportion of lactic acid bacteria, saccharomycetes and actinomycetes in the microbial flora is as follows: 20:22:25. The Ph values in the solutions were tested every 12 hours during the fermentation as shown in figure 2.
Comparative example 3:
fermenting the following components in percentage by mass for more than 5 days at 34 ℃; wherein:
a microbial flora 12;
a culture medium 15;
the balance of normal saline;
the proportion of lactic acid bacteria, saccharomycetes and actinomycetes in the microbial flora is as follows: 12:15:25. The Ph values in the solutions were tested every 12 hours during the fermentation as shown in figure 2.
Comparative example 4:
fermenting the following components in percentage by mass for more than 5 days at 34 ℃; wherein:
a microbial flora 12;
a culture medium 15;
the balance of normal saline;
the proportion of lactic acid bacteria, saccharomycetes and actinomycetes in the microbial flora is as follows: 12:30:25. The Ph values in the solutions were tested every 12 hours during the fermentation as shown in figure 2.
Comparative example 5:
fermenting the following components in percentage by mass for more than 5 days at 34 ℃; wherein:
a microbial flora 12;
a culture medium 15;
the balance of normal saline;
the proportion of lactic acid bacteria, saccharomycetes and actinomycetes in the microbial flora is as follows: 12:22:15. The Ph values in the solutions were tested every 12 hours during the fermentation as shown in figure 2.
Comparative example 6:
fermenting the following components in percentage by mass for more than 5 days at 34 ℃; wherein:
a microbial flora 12;
a culture medium 15;
the balance of normal saline;
the proportion of lactic acid bacteria, saccharomycetes and actinomycetes in the microbial flora is as follows: 12:22:35. The Ph values in the solutions were tested every 12 hours during the fermentation as shown in figure 2.
As can be seen from the figure, when any proportion of lactic acid bacteria, yeast and actinomycetes exceeds a certain threshold, the pH value of the solution is difficult to reach below 5 after more than 5 days of fermentation or reaction.
Sterilization test example:
the fungicides of examples 1 to 3 were sprayed as a spray (about 1:20 dose) onto E.coli at a concentration of 10-5g/ml (total number of bacteria about 1.9 x 10)7And/ml), the killing rate of the culture dish on escherichia coli can reach about 75% after 2 minutes, and the killing rate on the escherichia coli can reach about 90% after 5 minutes.
The fungicides of comparative examples 1 to 6 were sprayed in the form of a spray onto E.coli at a concentration of 10-5g/ml (total number of bacteria about 1.9 x 10)7In a culture dish, the killing rate of the culture dish on escherichia coli only reaches about 10 percent after 2 minutes; after 5 minutes, the killing rate of the Escherichia coli reaches only about 15 percent.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (5)
1. The microbial disinfectant is characterized by being prepared by fermenting the following components in percentage by mass:
10-15 parts of microbial flora;
15-20 parts of culture medium;
the balance of normal saline;
the microbial flora is formed by mixing lactic acid bacteria, saccharomycetes and actinomycetes according to a mass ratio of 10-15: 20: 25: 20-30.
2. The microbial disinfectant as set forth in claim 1, which is prepared by fermenting the following components in percentage by mass:
a microbial flora 12;
a culture medium 15;
the balance being normal saline.
3. The microbial disinfectant according to claim 1, wherein the microbial flora is a mixture of lactic acid bacteria, yeast and actinomycetes in a mass ratio of 12:22: 25.
4. The microbial disinfectant of claim 1 wherein said culture medium is selected from the group consisting of beef extract, peptone, agar, honey and mixtures thereof.
5. A preparation method of a microbial disinfectant is characterized by comprising the following steps:
s1, fermenting the following components in percentage by mass at 30-37 ℃ for 2-5 days until the PH reaches 4.5-5.0; wherein the content of the first and second substances,
10-15 parts of microbial flora;
15-20 parts of culture medium;
the balance of normal saline;
the microbial flora is formed by mixing lactic acid bacteria, saccharomycetes and actinomycetes according to a mass ratio of 10-15: 20: 25: 20-30;
s2, filtering and precipitating the fermented mixed solution to obtain the microbial disinfectant.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010518377.1A CN111621439A (en) | 2020-06-09 | 2020-06-09 | Microbial disinfectant and preparation thereof |
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| CN202010518377.1A CN111621439A (en) | 2020-06-09 | 2020-06-09 | Microbial disinfectant and preparation thereof |
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Citations (5)
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| CN101173211A (en) * | 2007-09-27 | 2008-05-07 | 顾建洪 | Composite type microecology preparation |
| JP2008206405A (en) * | 2007-02-23 | 2008-09-11 | Top Win Holding Co Llc | Method for producing complex microorganism preparation |
| CN106854628A (en) * | 2015-12-08 | 2017-06-16 | 上海泓宝绿色水产股份有限公司 | A kind of micro- raw bacterium of composite disinfecting and its preparation and application |
| CN106861419A (en) * | 2017-04-05 | 2017-06-20 | 山东优普生物工程有限公司 | A kind of microbial deodorant and preparation method thereof |
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2020
- 2020-06-09 CN CN202010518377.1A patent/CN111621439A/en active Pending
Patent Citations (5)
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|---|---|---|---|---|
| JP2008206405A (en) * | 2007-02-23 | 2008-09-11 | Top Win Holding Co Llc | Method for producing complex microorganism preparation |
| CN101173211A (en) * | 2007-09-27 | 2008-05-07 | 顾建洪 | Composite type microecology preparation |
| CN106854628A (en) * | 2015-12-08 | 2017-06-16 | 上海泓宝绿色水产股份有限公司 | A kind of micro- raw bacterium of composite disinfecting and its preparation and application |
| CN106861419A (en) * | 2017-04-05 | 2017-06-20 | 山东优普生物工程有限公司 | A kind of microbial deodorant and preparation method thereof |
| CN109679661A (en) * | 2019-02-20 | 2019-04-26 | 易之泰生物科技（龙岩）有限公司 | Galenical and preparation method thereof |
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| 何若天主编: "《农用益生菌生产与应用手册》", 29 February 2016, 金盾出版社, pages: 125 - 129 * |
| 席磊等: "复合益生菌生物消毒剂的制备及其在肉鸭生产中的应用", 《西北农林科技大学学报(自然科学版)》 * |
| 席磊等: "复合益生菌生物消毒剂的制备及其在肉鸭生产中的应用", 《西北农林科技大学学报(自然科学版)》, vol. 43, no. 07, 10 June 2015 (2015-06-10), pages 1 - 4 * |
| 王宜磊等: "《高级微生物学》", 华中科技大学出版社, pages: 25 - 26 * |
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