CN111955742A - 一种复合益生菌及其制作方法 - Google Patents
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Abstract
本发明公开了一种复合益生菌及其制作方法，该复合益生菌的组分及重量成分组成包括：一株乳杆菌，副干酪乳杆菌，布氏乳杆菌，哈尔滨乳杆菌，过乳杆菌，鼠李糖乳杆菌，牛痘乳杆菌，罗旺醋杆菌，过氧化醋菌，嗜酒假丝酵母，发酵毕赤酵母，朔尼酵母菌等。本发明的复合益生菌抑制人体有害细菌的生长，抵抗病原菌的感染，防止便秘以及抑制肠道腐败作用、净化肠道环境，有利于肠道对双歧杆菌的快速吸收，可以增强人体的免疫功能，主要用于土壤修复、净化环境、净化水质、农业种植、渔业水产养殖、畜牧业养殖、河道治理、环境治理、保健食品添加剂和护肤品原料。
Description
技术领域
本发明涉及复合益生菌生产领域，尤其涉及一种复合益生菌及其制作方法。
背景技术
益生菌是通过定殖在人体内，改变宿主某一部位菌群组成的一类对宿主有益的活性微生物，通过调节宿主黏膜与系统免疫功能或通过调节肠道内菌群平衡，促进营养吸收保持肠道健康的作用，从而产生有利于健康作用的单微生物或组成明确的混合微生物。
人体的肠道仍处于一个健康的状态，主要是因为肠道内的有益菌较活泼且数量相对比较丰富，一旦出现肠道菌群失调的现象就会引起便秘或腹泻等不适的肠道症状产生，此时可以通过使用相关的复合益生菌产品来起到补充的作用。
现有的复合益生菌功能单一且对肠道的治疗效果效果不明显，且功能单一，不适用于畜牧养殖、水产养殖，且不能用于治理环境，为此，我们提出了一种复合益生菌及其制作方法。
发明内容
本发明的目的是提供一种复合益生菌及其制作方法，解决了益生菌功能单一且对肠道的治疗效果效果不明显，不适用于畜牧养殖、水产养殖，且不能用于治理环境的问题。
为了达到上述目的，本发明是通过以下技术方案实现的：
本发明提供一种复合益生菌及其制作方法，该复合益生菌的组分及重量成分组成包括：一株乳杆菌8-11份，副干酪乳杆菌8-10份，布氏乳杆菌6-12份，哈尔滨乳杆菌7-11份，过乳杆菌4-8份，鼠李糖乳杆菌3-7份，牛痘乳杆菌4-9份，罗旺醋杆菌3-7份，发酵毕赤酵母3-6份，嗜酒假丝酵母6-10份，朔尼酵母菌3-8份，过氧化醋菌5-10份。
优选的，该复合益生菌的组分及重量成分组成包括：一株乳杆菌10份，副干酪乳杆菌8份，布氏乳杆菌9份，哈尔滨乳杆菌9份，过乳杆菌7份，鼠李糖乳杆菌5份，牛痘乳杆菌8份，罗旺醋杆菌7份，发酵毕赤酵母6份，嗜酒假丝酵母9份，朔尼酵母菌5份，过氧化醋菌9份。
优选的，该复合益生菌的组分及重量成分组成包括：一株乳杆菌11份，副干酪乳杆菌9份，布氏乳杆菌10份，哈尔滨乳杆菌8份，过乳杆菌6份，鼠李糖乳杆菌7份，牛痘乳杆菌7份，罗旺醋杆菌6份，发酵毕赤酵母5份，嗜酒假丝酵母6份，朔尼酵母菌7份，过氧化醋菌9份。
优选的，该复合益生菌的组分及重量成分组成包括：一株乳杆菌10份，副干酪乳杆菌8份，布氏乳杆菌11份，哈尔滨乳杆菌10份，过乳杆菌8份，鼠李糖乳杆菌7份，牛痘乳杆菌8份，罗旺醋杆菌6份，发酵毕赤酵母5份，嗜酒假丝酵母8份，朔尼酵母菌6份，过氧化醋菌6份。
优选的，该复合益生菌的组分及重量成分组成包括：一株乳杆菌9份，副干酪乳杆菌10份，布氏乳杆菌11份，哈尔滨乳杆菌9份，过乳杆菌7份，鼠李糖乳杆菌6份，牛痘乳杆菌8份，罗旺醋杆菌6份，发酵毕赤酵母6份，嗜酒假丝酵母9份，朔尼酵母菌6份，过氧化醋菌8份。
优选的，所述副干酪乳杆菌经发酵培养、离心、急速冷冻、干燥、包装等步骤生产而成，制备所述副干酪乳杆菌的培养基为：蛋白胨10克，牛肉膏10克，酵母浸膏5克，葡萄糖20克，磷酸氢二钾2克，醋酸钠5克，柠檬酸铵2克，硫酸镁0.2克，硫酸锰0.2克，吐温801毫升，水1000毫升，琼脂1.5～2.0％，pH6.2-6.6。
优选的，所述嗜酒假丝酵母通过自主可培养方法从自然发酵果蔬酵素中分离筛选获得。
本发明还提供一种复合益生菌制作方法，具体包括以下步骤：
(1)根据组分及重量成分组成准备：一株乳杆菌，副干酪乳杆菌，布氏乳杆菌，哈尔滨乳杆菌，过乳杆菌，鼠李糖乳杆菌，牛痘乳杆菌，罗旺醋杆菌，发酵毕赤酵母，嗜酒假丝酵母，朔尼酵母菌，过氧化醋菌，朔尼酵母菌；
(2)接种上述一株乳杆菌，副干酪乳杆菌，布氏乳杆菌，哈尔滨乳杆菌，过乳杆菌，鼠李糖乳杆菌，牛痘乳杆菌，罗旺醋杆菌，发酵毕赤酵母，嗜酒假丝酵母，朔尼酵母菌的混合菌液，在酸碱度为7，温度为：35.5-37.5℃的条件下培养18-24h；
(3)将过氧化醋菌加入到步骤(2)中培养的菌群中搅拌混合均匀，冷区至15-20℃进行冷藏，即可得到复合益生菌。
本发明的有益效果：本发明的复合益生菌抑制人体有害细菌的生长，抵抗病原菌的感染，防止便秘以及抑制肠道腐败作用、净化肠道环境，有利于肠道对双歧杆菌的快速吸收，可以增强人体的免疫功能，主要用于土壤修复、净化环境、净化水质、农业种植、渔业水产养殖、畜牧业养殖、河道治理、环境治理、保健食品添加剂和护肤品原料。
具体实施方式
下面结合实施例，对本发明的具体实施方式作进一步描述。以下实施例仅用于更加清楚地说明本发明的技术方案，而不能以此来限制本发明的保护范围。
实施例1
制作方法具体步骤如下：
(1)按照组分及重量成分组成准备：一株乳杆菌10份，副干酪乳杆菌8份，布氏乳杆菌9份，哈尔滨乳杆菌9份，过乳杆菌7份，鼠李糖乳杆菌5份，牛痘乳杆菌8份，罗旺醋杆菌7份，发酵毕赤酵母6份，嗜酒假丝酵母9份，朔尼酵母菌5份，过氧化醋菌9份；
(2)接种上述一株乳杆菌，副干酪乳杆菌，布氏乳杆菌，哈尔滨乳杆菌，过乳杆菌，鼠李糖乳杆菌，牛痘乳杆菌，罗旺醋杆菌，发酵毕赤酵母，嗜酒假丝酵母，朔尼酵母菌的混合菌液，在酸碱度为7，温度为：35.5-37.5℃的条件下培养18-24h；
(3)将过氧化醋菌加入到步骤(2)中培养的菌群中搅拌混合均匀，冷区至15-20℃进行冷藏，即可得到复合益生菌。
实施例2
制作方法具体步骤如下：
(1)根据组分及重量成分组成准备：一株乳杆菌11份，副干酪乳杆菌9份，布氏乳杆菌10份，哈尔滨乳杆菌8份，过乳杆菌6份，鼠李糖乳杆菌7份，牛痘乳杆菌7份，罗旺醋杆菌6份，发酵毕赤酵母5份，嗜酒假丝酵母6份，朔尼酵母菌7份，过氧化醋菌9份；
(2)接种上述一株乳杆菌，副干酪乳杆菌，布氏乳杆菌，哈尔滨乳杆菌，过乳杆菌，鼠李糖乳杆菌，牛痘乳杆菌，罗旺醋杆菌，发酵毕赤酵母，嗜酒假丝酵母，朔尼酵母菌的混合菌液，在酸碱度为7，温度为：35.5-37.5℃的条件下培养18-24h；
(3)将过氧化醋菌加入到步骤(2)中培养的菌群中搅拌混合均匀，冷区至15-20℃进行冷藏，即可得到复合益生菌。
实施例3
制作方法具体步骤如下：
(1)根据组分及重量成分组成准备：一株乳杆菌10份，副干酪乳杆菌8份，布氏乳杆菌11份，哈尔滨乳杆菌10份，过乳杆菌8份，鼠李糖乳杆菌7份，牛痘乳杆菌8份，罗旺醋杆菌6份，发酵毕赤酵母5份，嗜酒假丝酵母8份，朔尼酵母菌6份，过氧化醋菌6份；
(2)接种上述一株乳杆菌，副干酪乳杆菌，布氏乳杆菌，哈尔滨乳杆菌，过乳杆菌，鼠李糖乳杆菌，牛痘乳杆菌，罗旺醋杆菌，发酵毕赤酵母，嗜酒假丝酵母，朔尼酵母菌的混合菌液，在酸碱度为7，温度为：35.5-37.5℃的条件下培养18-24h；
(3)将过氧化醋菌加入到步骤(2)中培养的菌群中搅拌混合均匀，冷区至1520℃进行冷藏，即可得到复合益生菌。
实施例4
制作方法具体步骤如下：
(1)根据组分及重量成分组成准备：一株乳杆菌9份，副干酪乳杆菌10份，布氏乳杆菌11份，哈尔滨乳杆菌9份，过乳杆菌7份，鼠李糖乳杆菌6份，牛痘乳杆菌8份，罗旺醋杆菌6份，发酵毕赤酵母6份，嗜酒假丝酵母9份，朔尼酵母菌6份，过氧化醋菌8份；
(2)接种上述一株乳杆菌，副干酪乳杆菌，布氏乳杆菌，哈尔滨乳杆菌，过乳杆菌，鼠李糖乳杆菌，牛痘乳杆菌，罗旺醋杆菌，发酵毕赤酵母，嗜酒假丝酵母，朔尼酵母菌的混合菌液，在酸碱度为7，温度为：35.5-37.5℃的条件下培养18-24h；
(3)将过氧化醋菌加入到步骤(2)中培养的菌群中搅拌混合均匀，冷区至15-20℃进行冷藏，即可得到复合益生菌。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (8)
1.一种复合益生菌，其特征在于，该复合益生菌的组分及重量成分组成包括：一株乳杆菌8-11份，副干酪乳杆菌8-10份，布氏乳杆菌6-12份，哈尔滨乳杆菌7-11份，过乳杆菌4-8份，鼠李糖乳杆菌3-7份，牛痘乳杆菌4-9份，罗旺醋杆菌3-7份，发酵毕赤酵母3-6份，嗜酒假丝酵母6-10份，朔尼酵母菌3-8份，过氧化醋菌5-10份。
2.根据权利要求1所述的一种复合益生菌，其特征在于，该复合益生菌的组分及重量成分组成包括：一株乳杆菌10份，副干酪乳杆菌8份，布氏乳杆菌9份，哈尔滨乳杆菌9份，过乳杆菌7份，鼠李糖乳杆菌5份，牛痘乳杆菌8份，罗旺醋杆菌7份，发酵毕赤酵母6份，嗜酒假丝酵母9份，朔尼酵母菌5份，过氧化醋菌9份。
3.根据权利要求1所述的一种复合益生菌，其特征在于，该复合益生菌的组分及重量成分组成包括：一株乳杆菌11份，副干酪乳杆菌9份，布氏乳杆菌10份，哈尔滨乳杆菌8份，过乳杆菌6份，鼠李糖乳杆菌7份，牛痘乳杆菌7份，罗旺醋杆菌6份，发酵毕赤酵母5份，嗜酒假丝酵母6份，朔尼酵母菌7份，过氧化醋菌9份。
4.根据权利要求1所述的一种复合益生菌，其特征在于，该复合益生菌的组分及重量成分组成包括：一株乳杆菌10份，副干酪乳杆菌8份，布氏乳杆菌11份，哈尔滨乳杆菌10份，过乳杆菌8份，鼠李糖乳杆菌7份，牛痘乳杆菌8份，罗旺醋杆菌6份，发酵毕赤酵母5份，嗜酒假丝酵母8份，朔尼酵母菌6份，过氧化醋菌6份。
5.根据权利要求1所述的一种复合益生菌，其特征在于，该复合益生菌的组分及重量成分组成包括：一株乳杆菌9份，副干酪乳杆菌10份，布氏乳杆菌11份，哈尔滨乳杆菌9份，过乳杆菌7份，鼠李糖乳杆菌6份，牛痘乳杆菌8份，罗旺醋杆菌6份，发酵毕赤酵母6份，嗜酒假丝酵母9份，朔尼酵母菌6份，过氧化醋菌8份。
6.根据权利要求1所述的一种复合益生菌，其特征在于，所述副干酪乳杆菌经发酵培养、离心、急速冷冻、干燥、包装等步骤生产而成，制备所述副干酪乳杆菌的培养基为：蛋白胨10克，牛肉膏10克，酵母浸膏5克，葡萄糖20克，磷酸氢二钾2克，醋酸钠5克，柠檬酸铵2克，硫酸镁0.2克，硫酸锰0.2克，吐温80 1毫升，水1000毫升，琼脂1.5～2.0％，pH6.2-6.6。
7.根据权利要求1所述的一种复合益生菌，其特征在于，所述嗜酒假丝酵母通过自主可培养方法从自然发酵果蔬酵素中分离筛选获得。
8.一种复合益生菌的制作方法，其特征在于，采用权利要求1-7任一项所述的复合益生菌，具体包括以下步骤：
(1)根据组分及重量成分组成准备：一株乳杆菌，副干酪乳杆菌，布氏乳杆菌，哈尔滨乳杆菌，过乳杆菌，鼠李糖乳杆菌，牛痘乳杆菌，罗旺醋杆菌，发酵毕赤酵母，嗜酒假丝酵母，朔尼酵母菌，过氧化醋菌，朔尼酵母菌；
(2)接种上述一株乳杆菌，副干酪乳杆菌，布氏乳杆菌，哈尔滨乳杆菌，过乳杆菌，鼠李糖乳杆菌，牛痘乳杆菌，罗旺醋杆菌，发酵毕赤酵母，嗜酒假丝酵母，朔尼酵母菌的混合菌液，在酸碱度为7，温度为：35.5-37.5℃的条件下培养18-24h；
(3)将过氧化醋菌加入到步骤(2)中培养的菌群中搅拌混合均匀，冷区至15-20℃进行冷藏，即可得到复合益生菌。
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