CN112471494A - 一种利用复合乳酸菌发酵香菇酱及其制备方法 - Google Patents
一种利用复合乳酸菌发酵香菇酱及其制备方法 Download PDFInfo
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- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 42
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 13
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- 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
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- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种利用复合乳酸菌发酵香菇酱及其制备方法,其中,一种利用复合乳酸菌发酵香菇酱,该乳酸菌发酵香菇酱包括以下重量的百分比:香菇36%‑39%、三酱24%‑26%、大豆油13%‑15%、花椒1%‑2%、辣椒4%‑6%、白糖1%‑2%、食盐1%‑2%、味精2%‑3%、洋葱2%‑3%、大蒜1%‑2%、山梨酸钾0.5%‑1%、嗜酸乳酸杆菌和保加利亚乳酸杆菌两种高效发酵剂均为香菇总量的5%‑8%。本发明具有乳酸菌和香菇重要的保健和营养作用。
Description
技术领域
本发明涉及香菇酱制备技术领域,尤其涉及一种利用复合乳酸菌发酵香菇酱及其制备方法。
背景技术
近年来,随着生活水平的不断提高,人们对于一日三餐的要求已经不再是局限于从前的“吃好吃饱”这一标准,很多人都已经意识到各种食物的保健作用,以及将各种保健营养物质科学搭配的必要性。
本发明复合乳酸菌发酵香菇酱就是选用了发酵酸奶的两种乳酸菌,乳酸菌是应用最广泛的益生菌,是一类能在可利用的碳水化合物
发酵过程中产生大量乳酸的细菌的总称,通常为厌氧或兼性厌氧菌,耐酸,在pH=4.5环境仍可生长。
本发明使用的两种乳酸菌及其代谢产物,对人体的有益生理作用,已被大量研究工作所证实。研究发现,嗜酸乳酸杆菌和保加利亚乳酸
杆菌的及其菌体代谢产物,对人体的有益生理作用,已被大量研究工
作所证实。研究发现嗜酸乳酸杄菌的菌体和代谢产物,对革兰氏阳性
菌和革兰氏阴性菌独有很强的抑菌效果,随着pH值的降低,抑菌作
用逐渐变强,菌体和代谢产物中会有较高的超氧化物歧化酶(SOD)
以及嗜酸菌素、多种维生素、氨基酸和糖蛋白等抑菌物质和免疫增强
因子。这些有机酸和抗菌素,能抑制大肠杆菌等腐败菌的异常发酵,
从而具有整肠作用,对预防和治疗慢性便秘、腹泻等肠道疾病有效。
美国,俄罗斯等国将嗜酸乳酸杄菌菌体和代谢产物作为治疗肠胃病的
保健乳食品也有数十年的历史。近年来还发现使嗜酸乳酸杄菌具有降
低血液中胆固醇含量和抑制某些癌细胞生长的作用,使嗜酸乳酸杄菌
的研究和应用更为引人瞩目。
本发明中香菇是人所皆知的真菌类营养品,随着近代科学对营养
学的研究深入,原人体必需的七大营养素,又新增了四种,其中最主
要的就是多糖和核酸,近20年来,人们逐步发现多糖(一类碳水化合
物聚合物),多糖是一种非特异性免疫调节剂,现已发现香菇、银耳、茯苓、枸杞、山药等都含有比较丰富的多糖。有点已经应用于临床,
如香菇多糖和茯苓多糖等;新増加的营养素核酸,生命的最初形成就是脱氧核糖核酸(DNA)和核糖核酸(RNA)形成的,因此,支配整体生命活动的核心就是核酸,没有核酸任何生命活动(如新陈代谢)都不能进行,相当长的时间,人们并不了解他,美国医生弗朗民克先生的研究结果,震动了医学界,从此把核酸作为人体的必需的营养。核酸不足会加速衰老,百病易生,人到了30岁以后,需积极摄取富含核酸的饮食,以弥补肝脏合成核酸的不足,富含核酸的食物按量的多少分别是香菇、沙丁鱼、荞麦粉、糙米、面粉等,显而易见香菇,是含核酸最多的食物,科学证明核酸疗法是目前任何疗法都无法达到的特殊作用。本发明的背景技术正是鉴于乳酸菌和香菇如此重要的保健和营养作用。
发明内容
基于背景技术存在的技术问题,本发明提出了一种利用复合乳酸菌发酵香菇酱及其制备方法。
本发明提出的一种利用复合乳酸菌发酵香菇酱,该乳酸菌发酵香菇酱包括以下重量的百分比:香菇36%-39%、三酱24%-26%、大豆油13%-15%、花椒1%-2%、辣椒4%-6%、白糖1%-2%、食盐1%-2%、味精2%-3%、洋葱2%-3%、大蒜1%-2%、山梨酸钾0.5%-1%、嗜酸乳酸杆菌和保加利亚乳酸杆菌两种高效发酵剂均为香菇总量的5%-8%。
优选的,所述三酱采用豆瓣酱、甜面酱、豆豉按1:1:1的比例相配制。
一种利用复合乳酸菌发酵香菇酱的制备方法,包括如下步骤:
S1嗜酸乳酸杄菌高效发酵剂和保加利亚乳酸杆菌高效发酵剂,在乳酸菌香菇酱生产中使用量均为批量生产总物料的5%-8%,当香菇丁经过筛选、冲洗、浸泡、蒸汽灭菌1159C-1219C,灭菌20-25min,降温至38-40C接入发酵剂,控制发酵温度37°C±2°C,发酵8-10h后进行下道秘制和炒制工序,油温降至45°C时,加入预先发酵好的香菇丁炒制成金黄色备用;
S2三酱的豆瓣酱、甜面酱、豆豉按1:1:1的配比进行炒制、炒出红油5分钟后,依次放入称好的花椒、辣椒、白糖、洋葱和大蒜,当油温达到190C时,加入称好的食盐和味精,再进行加温,把温度慢慢升到260C时,关火炒制,当油温降到80C时,再次加温,把温度慢慢升到230C时,此时已炒出酱香味,持续再炒5分钟,关火降温,当温度达到100°C时,再次加温,把温度慢慢升至200°C时,加入规定量山梨酸钾,炒制5min后关火,当火降温至45°C时,加入预先炒制成金黄色发酵好的香菇丁充分混合均匀后,即为复合发酵香菇酱,及时将其倒入已清洗、消毒、杀菌的灌装机进行灌装,然后真空旋盖,贴标签,打上生产批号,最后成品抽检合格后装箱入库。
优选的,所述嗜酸乳酸杆菌和保加利亚乳酸杄菌高效发酵剂的制备方法如下:
S1选用来自中国微生物菌种保藏中心的嗜酸乳酸杄菌和保加利亚乳酸杄菌标准菌株;
S2斜面培养基和试管、三角瓶液体培养基配方:蛋白胨10g、牛肉膏10g、酵母膏10g、氯化钠5g、葡萄糖10g、杜仲或枸杞子提取物10g、碳酸钙10g、加水至1000m;
S3培养基制备:将上述配方量加热至90-95C溶解后,用20%氢氧化钠溶液和2mol/L盐酸溶液调整PH到6.8,分别分装试管和角瓶,再分别将棉塞和防潮纸按规定进行包扎,置115-121C蒸汽灭菌20-25min,加琼脂的试管培养基趁热摆放斜面,凝固后试管和三角瓶液体培养基一起置恒温箱37°C±2°C,活化培养22-24h,观察生长良好,即可全部置冰箱冷藏保存备用;
S4标准菌种进行活化培养发酵,按无菌操作程序打开标准品菌种转入液体试管培养基,置恒温培养箱37°C士2°C,活化培养22-24h;
S5将生长良好的液体试管,接无菌操作程序用铂金饵钩取菌液,划线斜面数支或数十支,置恒温培养箱37°C±2°C,培养22-24h,观察菌苔生长良好,即可作为生产用斜面菌种,一起置冰箱保存备用;
S6每天取斜面菌种一支,分别接种1级试管和2级试管三角瓶培养基中,置恒温培养箱37°C±2°C,培养22-24h;
S7最后将生长良好的三角瓶液体发酵培养基按无菌操作程序转接预先灭菌过的5000mnl圆底烧瓶,10%脱脂牛奶混合培养基中,此培养基添加7%-8%的蔗糖、1%谷氨酸、1%维生素C和1%碳酸钙作为保护剂和缓冲剂,同样置恒温培养箱37°C士2°C,培养14-16h,每隔1h摇瓶一次,并观察碳酸钙消失情况,发酵终点为PH3.8-4.2;
S8最后再将3级培养基发酵液置真空冷冻干燥机组-45°C--559C进行真空冷冻干燥,并按无菌操作程序收集冻干菌粉,即得嗜酸乳酸杄菌和保加利亚乳酸杄菌高效发酵剂。
本发明中,所述一种利用复合乳酸菌发酵香菇酱及其制备方法,具有乳酸菌和香菇重要的保健和营养作用。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。
实施例一
一种利用复合乳酸菌发酵香菇酱,该乳酸菌发酵香菇酱包括以下重量的百分比:香菇36%-39%、三酱24%-26%、大豆油13%-15%、花椒1%-2%、辣椒4%-6%、白糖1%-2%、食盐1%-2%、味精2%-3%、洋葱2%-3%、大蒜1%-2%、山梨酸钾0.5%-1%、嗜酸乳酸杆菌和保加利亚乳酸杆菌两种高效发酵剂均为香菇总量的5%-8%。
本发明中,所述三酱采用豆瓣酱、甜面酱、豆豉按1:1:1的比例相配制。
一种利用复合乳酸菌发酵香菇酱的制备方法,包括如下步骤:
S1嗜酸乳酸杄菌高效发酵剂和保加利亚乳酸杆菌高效发酵剂,在乳酸菌香菇酱生产中使用量均为批量生产总物料的5%-8%,当香菇丁经过筛选、冲洗、浸泡、蒸汽灭菌1159C-1219C,灭菌20-25min,降温至38-40C接入发酵剂,控制发酵温度37°C±2°C,发酵8-10h后进行下道秘制和炒制工序,油温降至45°C时,加入预先发酵好的香菇丁炒制成金黄色备用;
S2三酱的豆瓣酱、甜面酱、豆豉按1:1:1的配比进行炒制、炒出红油5分钟后,依次放入称好的花椒、辣椒、白糖、洋葱和大蒜,当油温达到190C时,加入称好的食盐和味精,再进行加温,把温度慢慢升到260C时,关火炒制,当油温降到80C时,再次加温,把温度慢慢升到230C时,此时已炒出酱香味,持续再炒5分钟,关火降温,当温度达到100°C时,再次加温,把温度慢慢升至200°C时,加入规定量山梨酸钾,炒制5min后关火,当火降温至45°C时,加入预先炒制成金黄色发酵好的香菇丁充分混合均匀后,即为复合发酵香菇酱,及时将其倒入已清洗、消毒、杀菌的灌装机进行灌装,然后真空旋盖,贴标签,打上生产批号,最后成品抽检合格后装箱入库。
本发明中,所述嗜酸乳酸杆菌和保加利亚乳酸杄菌高效发酵剂的制备方法如下:
S1选用来自中国微生物菌种保藏中心的嗜酸乳酸杄菌和保加利亚乳酸杄菌标准菌株;
S2斜面培养基和试管、三角瓶液体培养基配方:蛋白胨10g、牛肉膏10g、酵母膏10g、氯化钠5g、葡萄糖10g、杜仲或枸杞子提取物10g、碳酸钙10g、加水至1000m;
S3培养基制备:将上述配方量加热至90-95C溶解后,用20%氢氧化钠溶液和2mol/L盐酸溶液调整PH到6.8,分别分装试管和角瓶,再分别将棉塞和防潮纸按规定进行包扎,置115-121C蒸汽灭菌20-25min,加琼脂的试管培养基趁热摆放斜面,凝固后试管和三角瓶液体培养基一起置恒温箱37°C±2°C,活化培养22-24h,观察生长良好,即可全部置冰箱冷藏保存备用;
S4标准菌种进行活化培养发酵,按无菌操作程序打开标准品菌种转入液体试管培养基,置恒温培养箱37°C士2°C,活化培养22-24h;
S5将生长良好的液体试管,接无菌操作程序用铂金饵钩取菌液,划线斜面数支或数十支,置恒温培养箱37°C±2°C,培养22-24h,观察菌苔生长良好,即可作为生产用斜面菌种,一起置冰箱保存备用;
S6每天取斜面菌种一支,分别接种1级试管和2级试管三角瓶培养基中,置恒温培养箱37°C±2°C,培养22-24h;
S7最后将生长良好的三角瓶液体发酵培养基按无菌操作程序转接预先灭菌过的5000mnl圆底烧瓶,10%脱脂牛奶混合培养基中,此培养基添加7%-8%的蔗糖、1%谷氨酸、1%维生素C和1%碳酸钙作为保护剂和缓冲剂,同样置恒温培养箱37°C士2°C,培养14-16h,每隔1h摇瓶一次,并观察碳酸钙消失情况,发酵终点为PH3.8-4.2;
S8最后再将3级培养基发酵液置真空冷冻干燥机组-45°C--559C进行真空冷冻干燥,并按无菌操作程序收集冻干菌粉,即得嗜酸乳酸杄菌和保加利亚乳酸杄菌高效发酵剂。
实施例二
1、首选优质完好的香菇柄2500g,用热水泡软,用切丁机切成8mm左右的丁,然后再进行冲洗、淋至不滴水为标准。
2、将淋干至不滴水的香菇丁至不锈钢发酵罐,蒸汽加热115°C-121°C,灭菌20--25min,夹套通冷却水降温至38C左右,从发酵罐接种口点燃酒精火圈,加入香菇总量的5%-8%的嗜酸乳酸杆菌和保加利亚乳酸杆菌高效发酵剂各130-200克,关闭接种口开始搅动,并保持37°C±2°C,发酵时间8h-10h,出料至无菌恒温间晾干,然后再放入油锅里油温降至45°C以下,炒制成金黄色备用。
3、把豆瓣酱、甜面酱、豆豉按1:1:1的比例称好并搅拌均匀,称取混合物1650g。
4、称取大豆油937g、花椒125g、辣椒375g、白糖125g、食盐125g、味精187g、洋葱187g、大蒜187g待用。
5、称取937g大豆油放入炒锅中加热,当油温达到60°C左右,放入称好的豆瓣酱、甜面酱、豆豉进行炒制;炒出红油后,依次放入称好的花椒、辣椒、白糖、洋葱和大蒜,当油温达到170°C时,加入称好的食盐和味精,再进行升温,当油温达到245°C,关火炒制,当油温降低到80°C,再次加温,把温度慢慢升到245°C时,此时已炒出酱香味:持续再炒7分钟,关火降温,当温度达到110°C时,再次加热,当温度达到180°C时,加入175g山梨酸钾,炒制7分钟,关火降温至45°C时,加入预先炒制成金黄色发酵好的香菇丁充分混合均匀后,即为发酵香菇酱:及时将其倒入已清洗消毒杀菌的灌装机进行灌装,然后真空旋盖,贴标签,喷注生产批号,最后成品抽检化验,合格后入库。
实施例三
1、首选优质完好的香菇柄5000g,用热水泡软,用切丁机切成7mm左右的丁,然后再进行冲洗、淋至不滴水为标准。
2、将淋干至不滴水的香菇丁至不锈钢发酵罐,蒸汽加热115°C-121°C,灭菌20--25min,夹套通冷却水降温至38C左右,从发酵罐接种口点燃酒精火圈,加入香菇总量的5%-8%的嗜酸乳酸杆菌和保加利亚乳酸杆菌高效发酵剂各250-400克,关闭接种口开始搅动,并保持37°C±2°C,发酵时间8h-10h,出料至无菌恒温间晾干,然后再放入油锅里油温降至45°C以下,炒制成金黄色备用。
3、把豆瓣酱、甜面酱、豆豉按1:1:1的比例称好并搅拌均匀,称取混合物3300g。
4、称取大豆油1874g、花椒250g、辣椒750g、白糖250g、食盐250g、味精374g、洋葱374g、大蒜250g待用。
5、称取937g大豆油放入炒锅中加热,当油温达到75°C左右,放入称好的豆瓣酱、甜面酱、豆豉进行炒制;炒出红油后,依次放入称好的花椒、辣椒、白糖、洋葱和大蒜,当油温达到150°C时,加入称好的食盐和味精,再进行升温,当油温达到220°C,关火炒制,当油温降低到90°C,再次加温,把温度慢慢升到260°C时,此时已炒出酱香味:持续再炒7分钟,关火降温,当温度达到120°C时,再次加热,当温度达到180°C时,加入175g山梨酸钾,炒制7分钟,关火降温至45°C时,加入预先炒制成金黄色发酵好的香菇丁充分混合均匀后,即为发酵香菇酱:及时将其倒入已清洗消毒杀菌的灌装机进行灌装,然后真空旋盖,贴标签,喷注生产批号,最后成品抽检化验,合格后入库。
实施例四
1、首选优质完好的香菇柄3750g,用热水泡软,用切丁机切成7mm左右的丁,然后再进行冲洗、淋至不滴水为标准。
2、将淋干至不滴水的香菇丁至不锈钢发酵罐,蒸汽加热115°C-121°C,灭菌20--25min,夹套通冷却水降温至38°C左右,从发酵罐接种口点燃酒精火圈,加入香菇总量的5%-8%的嗜酸乳酸杆菌和保加利亚乳酸杆菌高效发酵剂各190-300克,关闭接种口开始搅动,并保持37°C±2°C,发酵时间8h-10h,出料至无菌恒温间晾干,然后再放入油锅里油温降至45°C以下,炒制成金黄色备用。
3、把豆瓣酱、甜面酱、豆豉按1:1:1的比例称好并搅拌均匀,称取混合物2745g。
4、称取大豆油1405g、花椒187g、辣椒562g、白糖187g、食盐187g、味精285g、洋葱285g、大蒜187g待用。
5、称取1405g大豆油放入炒锅中加热,当油温达到80°C左右,放入称好的豆瓣酱、甜面酱、豆豉进行炒制;炒出红油后,依次放入称好的花椒、辣椒、白糖、洋葱和大蒜,当油温达到170°C时,加入称好的食盐和味精,再进行升温,当油温达到245°C,关火炒制,当油温降低到80°C,再次加温,把温度慢慢升到245°C时,此时已炒出酱香味:持续再炒6分钟,关火降温,当温度达到100°C时,再次加热,当温度达到170°C时,加入260g山梨酸钾,炒制6分钟,关火降温至45°C时,加入预先炒制成金黄色发酵好的香菇丁充分混合均匀后,即为发酵香菇酱:及时将其倒入已清洗消毒杀菌的灌装机进行灌装,然后真空旋盖,贴标签,喷注生产批号,最后成品抽检化验,合格后入库。
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 (4)
1.一种利用复合乳酸菌发酵香菇酱,其特征在于,该乳酸菌发酵香菇酱包括以下重量的百分比:香菇36%-39%、三酱24%-26%、大豆油13%-15%、花椒1%-2%、辣椒4%-6%、白糖1%-2%、食盐1%-2%、味精2%-3%、洋葱2%-3%、大蒜1%-2%、山梨酸钾0.5%-1%、嗜酸乳酸杆菌和保加利亚乳酸杆菌两种高效发酵剂均为香菇总量的5%-8%。
2.根据权利要求1所述的一种利用复合乳酸菌发酵香菇酱,其特征在于,所述三酱采用豆瓣酱、甜面酱、豆豉按1:1:1的比例相配制。
3.一种利用复合乳酸菌发酵香菇酱的制备方法,其特征在于,包括如下步骤:
S1嗜酸乳酸杄菌高效发酵剂和保加利亚乳酸杆菌高效发酵剂,在乳酸菌香菇酱生产中使用量均为批量生产总物料的5%-8%,当香菇丁经过筛选、冲洗、浸泡、蒸汽灭菌1159C-1219C,灭菌20-25min,降温至38-40C接入发酵剂,控制发酵温度37°C±2°C,发酵8-10h后进行下道秘制和炒制工序,油温降至45°C时,加入预先发酵好的香菇丁炒制成金黄色备用;
S2三酱的豆瓣酱、甜面酱、豆豉按1:1:1的配比进行炒制、炒出红油5分钟后,依次放入称好的花椒、辣椒、白糖、洋葱和大蒜,当油温达到190C时,加入称好的食盐和味精,再进行加温,把温度慢慢升到260C时,关火炒制,当油温降到80C时,再次加温,把温度慢慢升到230C时,此时已炒出酱香味,持续再炒5分钟,关火降温,当温度达到100°C时,再次加温,把温度慢慢升至200°C时,加入规定量山梨酸钾,炒制5min后关火,当火降温至45°C时,加入预先炒制成金黄色发酵好的香菇丁充分混合均匀后,即为复合发酵香菇酱,及时将其倒入已清洗、消毒、杀菌的灌装机进行灌装,然后真空旋盖,贴标签,打上生产批号,最后成品抽检合格后装箱入库。
4.根据权利要求3所述的一种利用复合乳酸菌发酵香菇酱的制备方法,其特征在于,所述嗜酸乳酸杆菌和保加利亚乳酸杄菌高效发酵剂的制备方法如下:
S1选用来自中国微生物菌种保藏中心的嗜酸乳酸杄菌和保加利亚乳酸杄菌标准菌株;
S2斜面培养基和试管、三角瓶液体培养基配方:蛋白胨10g、牛肉膏10g、酵母膏10g、氯化钠5g、葡萄糖10g、杜仲或枸杞子提取物10g、碳酸钙10g、加水至1000m;
S3培养基制备:将上述配方量加热至90-95C溶解后,用20%氢氧化钠溶液和2mol/L盐酸溶液调整PH到6.8,分别分装试管和角瓶,再分别将棉塞和防潮纸按规定进行包扎,置115-121C蒸汽灭菌20-25min,加琼脂的试管培养基趁热摆放斜面,凝固后试管和三角瓶液体培养基一起置恒温箱37°C±2°C,活化培养22-24h,观察生长良好,即可全部置冰箱冷藏保存备用;
S4标准菌种进行活化培养发酵,按无菌操作程序打开标准品菌种转入液体试管培养基,置恒温培养箱37°C士2°C,活化培养22-24h;
S5将生长良好的液体试管,接无菌操作程序用铂金饵钩取菌液,划线斜面数支或数十支,置恒温培养箱37°C±2°C,培养22-24h,观察菌苔生长良好,即可作为生产用斜面菌种,一起置冰箱保存备用;
S6每天取斜面菌种一支,分别接种1级试管和2级试管三角瓶培养基中,置恒温培养箱37°C±2°C,培养22-24h;
S7最后将生长良好的三角瓶液体发酵培养基按无菌操作程序转接预先灭菌过的5000mnl圆底烧瓶,10%脱脂牛奶混合培养基中,此培养基添加7%-8%的蔗糖、1%谷氨酸、1%维生素C和1%碳酸钙作为保护剂和缓冲剂,同样置恒温培养箱37°C士2°C,培养14-16h,每隔1h摇瓶一次,并观察碳酸钙消失情况,发酵终点为PH3.8-4.2;
S8最后再将3级培养基发酵液置真空冷冻干燥机组-45°C--559C进行真空冷冻干燥,并按无菌操作程序收集冻干菌粉,即得嗜酸乳酸杄菌和保加利亚乳酸杄菌高效发酵剂。
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