CN113383959A - Preparation method of probiotic powder capable of eliminating antagonistic action among strains and obtained probiotic powder - Google Patents

Preparation method of probiotic powder capable of eliminating antagonistic action among strains and obtained probiotic powder Download PDF

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CN113383959A
CN113383959A CN202110512344.0A CN202110512344A CN113383959A CN 113383959 A CN113383959 A CN 113383959A CN 202110512344 A CN202110512344 A CN 202110512344A CN 113383959 A CN113383959 A CN 113383959A
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probiotic powder
eliminating
steps
strains
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张子萌
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Shenzhen Ranyi Life Science Co ltd
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Shenzhen Ranyi Life Science Co ltd
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Abstract

The invention discloses a preparation method of probiotic powder capable of eliminating the antagonistic action among strains and the obtained probiotic powder, belonging to the technical field of functional health food and medicines, and the preparation method comprises the following steps: s00, weighing required different strains in parts by weight; s10, independently culturing and fermenting strains to form a fermentation mixture; s20, separating thalli from the fermentation mixture through a centrifugal machine; s30, rapidly freezing the thalli within 3 seconds to reach the temperature of-196 ℃ to-210 ℃ from the room temperature, and drying the thalli into powder; and S40, adding the powder into a stirrer to be mixed to form the composite probiotic powder. The invention can solve the compounding problem that the components are not commonly used in probiotic powder products due to the antagonism problem.

Description

Preparation method of probiotic powder capable of eliminating antagonistic action among strains and obtained probiotic powder
Technical Field
The invention relates to the technical field of functional health-care food and medicines, in particular to a preparation method of probiotic powder capable of eliminating the antagonistic action among strains and the obtained probiotic powder.
Background
The intestinal flora and normal microorganisms in the human intestinal tract, such as bifidobacteria, lactobacilli and the like, can synthesize various vitamins necessary for the growth and development of the human body, such as B vitamins (vitamin B1, B2, B6 and B12), vitamin K, nicotinic acid, pantothenic acid and the like, can also utilize protein residues to synthesize necessary amino acids, such as aspartic acid, phenylalanine, valine, threonine and the like, participate in the metabolism of saccharides and proteins, and can also promote the absorption of mineral elements such as iron, magnesium, zinc and the like. These nutrients have an important role in human health and cause various diseases if they are lacking. In addition to the functions of substance synthesis and metabolism, the relationship between the complex microbial ecosystem of the intestinal tract and the immune system of the body is also very close. The intestinal microorganisms not only can be used as a natural barrier to maintain the integrity of intestinal epithelium and prevent the invasion of pathogenic microorganisms, but also act on an intestinal immune system by regulating intestinal mucosa to secrete antibodies, and further influence natural immunity and acquired immunity, so the intestinal microorganisms are also considered as the largest 'immune organs' of a human body. The immune balance maintained by intestinal microorganisms plays an important role in the process of preventing autoimmune diseases of a body, when certain factors cause the change of intestinal flora, other immune systems of a human are further influenced, and the immune balance is easy to cause various diseases once being broken. More and more experimental evidence shows that intestinal microorganisms not only affect the functions of the human intestinal tract, but also affect the health of people from different angles and layers by regulating and controlling the immune system of the people.
In order to comprehensively improve the efficacy of products, various probiotic mixed preparations are sold in the market in a compounding mode, however, antagonism exists among some probiotics, so that the total effect of mixed probiotic substances is smaller than the sum of the separated effects of each substance, and the product is limited to the above, and at present, the commonly used compound probiotics in China only have more than 20 kinds, for example, lactobacillus plantarum and lactobacillus rhamnosus and lactobacillus casei have inhibition effects and are rarely added together, even if the compound probiotics are added, the efficacy is reduced or even disappears due to the antagonism process in the actual transportation process, and the problem becomes a big problem in the current food health science field, and the problem is urgently needed to be solved.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention aims to provide a preparation method of probiotic powder capable of eliminating the antagonism among strains and the probiotic powder, and solve the problem of the antagonism among probiotics in the compounding process.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides a preparation method of probiotic powder capable of eliminating antagonism among strains, which comprises the following steps:
s00: weighing different required strains according to the parts by weight;
s10: culturing and fermenting the strains independently to form a fermentation mixture;
s20: separating the thallus from the fermentation mixture by a centrifugal machine;
s30: the temperature of the thalli reaches from the room temperature of 196 ℃ below zero to 210 ℃ below zero within 3 seconds of quick freezing time, and the thalli are dried into powder;
the quick freezing time mentioned in the step S30 means the time required for the bacterial cells to be cooled from room temperature to a prescribed temperature;
s40: adding the powder into a stirrer to be mixed to form the composite probiotic powder.
In the preferred embodiment of the present invention, in step S30, the cells are flash-dried by liquid nitrogen.
The preferred technical scheme of the invention is that in the step S30, the quick freezing time is within 0.5-1.5 seconds.
The invention preferably adopts the technical scheme that in the step S30 and the step S30, the water activity of the powder is below 0.1.
The preferable technical scheme of the invention is that in the step S30, the survival rate of the thalli after being frozen suddenly is more than or equal to 95 percent.
The invention preferably adopts the technical proposal that in the step S20, the centrifugation is carried out for 10-15min at the rotating speed of 2500-.
The invention preferably adopts the technical scheme that in the step S40, the stirrer is used for stirring at a constant speed of 120-200 r/min.
The preferable technical scheme of the invention is that in the step S10, the fermentation temperature is 35-40 ℃, and the fermentation time is 6-12 h.
The invention preferably has the technical proposal that the amount of the probiotics in the fermentation mixture is 1-3 x 107cfu/mL。
The probiotic powder provided by the invention is prepared by the preparation method.
The preferable technical scheme of the invention is that the probiotic powder also comprises one or more of inulin, lactitol, isomaltooligosaccharide, polydextrose, fructo-oligosaccharide, resistant dextrin and xylo-oligosaccharide.
Compared with the prior art, the invention has the following beneficial effects:
(1) the thallus pre-freezing link abandons the traditional pre-freezing mode and adopts the quick-freezing technology. The frozen particles are formed instantly after the bacterial cells are frozen quickly, and water molecules inside and outside the cells can form small and smooth particles during crystallization, so that the damage of the bacterial cells caused by the puncture of cell membranes is avoided, and the integrity and the activity of the cells in the later freeze drying process are improved.
(2) Form frozen particles in the twinkling of an eye after freezing through the scrabble, can prevent the antagonistic action between the probiotic for the gross action after multiple probiotic material mixes can not receive reduction or decay, can make the probiotic powder of selling possess more comprehensive efficiency.
Drawings
FIG. 1 is a microscopic view of example 1, and FIG. 2 is a microscopic view of comparative example 1
Detailed Description
The present invention will be further described with reference to specific embodiments, but the present invention is not limited to the examples in any way. The starting reagents employed in the examples of the present invention are, unless otherwise specified, those that are conventionally purchased.
Examples 1 to 3 and comparative examples 1 to 2
A probiotic powder comprises the components shown in the following table 1 in parts by weight.
Table 1 ingredient contents (parts by weight) of the formulations
Figure BDA0003060770880000041
Figure BDA0003060770880000051
Examples 1 to 3
Examples 1-3 differ in the content of the components of the probiotic powder formulation.
Example 1 is directed to the inhibition antagonistic situation of Lactobacillus plantarum and Lactobacillus rhamnosus, Lactobacillus casei;
example 2 is directed to the inhibitory antagonistic effect profile of bifidobacterium lactis and lactobacillus rhamnosus, lactobacillus acidophilus;
example 3 is directed to the inhibitory antagonistic effect profile of Bifidobacterium bifidum and Lactobacillus plantarum, Lactobacillus rhamnosus.
The method comprises the following steps:
a preparation method of probiotic powder capable of eliminating the antagonism among strains comprises the following steps:
s00: weighing different required strains according to the parts by weight;
s10: the strain is cultured and fermented independently at 37 deg.C for 10 hr, and the probiotic bacteria content in the fermented mixture is 2.5 × 1011CFU/L, forming a fermentation mixture;
s20: separating thallus from the fermented mixture by a centrifugal machine, and centrifuging for 15min at the rotating speed of 2700 r/min;
s30: the thalli is frozen rapidly within 2 seconds under a vacuum environment to reach about-200 ℃, and is dried into powder, and the water activity of the powder is 0.08;
s40: adding the powder into a stirrer for mixing, and stirring at a constant speed of 180r/min by the stirrer to form the composite probiotic powder.
Comparative example 1
Comparative example 1 differs from example 1 in the freezing time of step S30, which is specifically as follows:
s00: weighing different required strains according to the parts by weight;
s10: the strain is cultured and fermented independently at 37 deg.C for 10 hr, and the probiotic bacteria content in the fermented mixture is 2.5 × 1011CFU/L, forming a fermentation mixture;
s20: separating thallus from the fermented mixture by a centrifugal machine, and centrifuging for 15min at the rotating speed of 2700 r/min;
s30: the thallus is rapidly frozen to about-200 ℃ within 6 seconds under a vacuum environment, and is dried into powder, and the water activity of the powder is 0.08;
s40: adding the powder into a stirrer for mixing, and stirring at a constant speed of 180r/min by the stirrer to form the composite probiotic powder.
Comparative example 2
The difference between comparative example 1 and example 1 is the water activity in step S30, which is specifically as follows:
s00: weighing different required strains according to the parts by weight;
s10: the strain is cultured and fermented independently at 37 deg.C for 10 hr, and the probiotic bacteria content in the fermented mixture is 2.5 × 1011CFU/L, forming a fermentation mixture;
s20: separating thallus from the fermented mixture by a centrifugal machine, and centrifuging for 15min at the rotating speed of 2700 r/min;
s30: the thallus is rapidly frozen to about-200 ℃ within 2 seconds under a vacuum environment, and is dried into powder, and the water activity of the powder is 0.18;
s40: adding the powder into a stirrer for mixing, and stirring at a constant speed of 180r/min by the stirrer to form the composite probiotic powder.
The test method comprises the following steps:
the prepared probiotic powder is placed at normal temperature for 12 months, and the activity and the total number of lactic acid bacteria are respectively tested.
Activity: testing by using a Proteases screening culture medium;
total number of lactic acid bacteria: testing according to GB 4789.35-2016;
the test results are shown in table 2.
Table 2 test data for one probiotic powder of the examples and comparative examples
Figure BDA0003060770880000071
Microscopic image of thallus:
after the complex probiotic powder prepared in example 1 and comparative example 1 was dissolved in water at 37 ℃, and observed under 400-fold microscope after 5 minutes, as shown in fig. 1 and 2.
According to the data of examples 1-3, it is shown that the activity of the probiotic powder prepared according to the invention is above 20000U and the concentration of lactic acid bacteria is 10 for different formulations with antagonistic action7Above cfu/mL, the interaction between probiotics which originally have antagonism can be well overcome, and the activity and the stability are maintained, so that the efficacy of the product is ensured.
Moreover, the formula components in the embodiment of the invention already cover all strains in a probiotic strain list which can be used for health-care food, can be applied and popularized as probiotic powder of all strains, and has important social value and economic value.
The rapid freezing speed is higher than that of the comparative example 1 in the embodiment 1, and the activity and the concentration of the lactobacillus bacteria are obviously improved, in the embodiment 1, the thalli cells are rapidly frozen into dry thalli, frozen particles are formed instantly after the thalli cells are rapidly frozen, water molecules inside and outside the cells can form small and smooth particles when being crystallized, the damage of the thalli caused by puncturing cell membranes is avoided, and the integrity and the activity of the cells in the later freeze drying process are improved. In contrast, in comparative example 1, water molecules inside and outside the bacterial cells may form uneven ice crystals due to slow freezing, so that the cells are punctured to cause cell death, and the normal morphology cannot be maintained, so that the activity and survival rate of example 1 in the data of table 2 are significantly higher than those of comparative example 1. Meanwhile, FIG. 1 shows a large amount of viable cells, while FIG. 2 shows only a small amount of viable cells. According to the invention, the stability of the probiotics after quick freezing is improved by the quick freezing method, the mutual action is reduced, and the anti-antagonistic effect is improved, so that the concentration of the lactobacillus in the example 1 in the data in the table 2 is obviously higher than that in the comparative example 1.
Water activity (aw) is an important factor that affects the stability of dried and dehydrated products during their manufacture and storage. The water activity of the dried or dehydrated product is controlled to maintain the correct texture, stability, density and rehydration. The higher the water activity, the poorer the stability of the probiotic and vice versa, the better. Example 1 is lower than comparative example 2 in water activity, and although both have little damaging effect on the rapid freezing process, the reduction in water activity further improves the stability of the probiotic, reduces the interaction between them, and improves the anti-antagonistic effect. Comparative example 2 the water activity was higher during the preparation process than in example 1, and the activity and stability of the probiotic product was reduced.
While the invention has been described with reference to a preferred embodiment, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the spirit and scope of the invention. It is intended that the invention not be limited to the particular embodiment disclosed, but that the invention will include other embodiments falling within the scope of the appended claims.

Claims (10)

1. A preparation method of probiotic powder capable of eliminating antagonism among strains is characterized by comprising the following steps:
s00: weighing different required strains according to the parts by weight;
s10: the strains are independently cultured and fermented to form a fermentation mixture;
s20: separating thalli from the fermentation mixture by a centrifugal machine;
s30: the temperature of the thalli reaches from the room temperature of 196 ℃ below zero to 210 ℃ below zero within 3 seconds of quick freezing time, and the thalli are dried into powder;
s40: and adding the powder into a stirrer to be mixed to form the composite probiotic powder.
2. The method for preparing probiotic powder capable of eliminating the inter-species antagonism according to claim 1, wherein the method comprises the following steps:
in step S30, the cells are flash-freeze dried by liquid nitrogen method.
3. The method for preparing probiotic powder capable of eliminating the inter-species antagonism according to claim 1, wherein the method comprises the following steps:
in the step S30, the quick freezing time is within 0.5-1.5 seconds.
4. The method for preparing probiotic powder capable of eliminating the inter-species antagonism according to claim 1, wherein the method comprises the following steps:
in step S30, the water activity of the powder is below 0.1.
5. The method for preparing probiotic powder capable of eliminating the inter-species antagonism according to claim 1, wherein the method comprises the following steps:
in step S30, the survival rate of the thalli after being frozen quickly is more than or equal to 95 percent.
6. The method for preparing probiotic powder capable of eliminating the inter-species antagonism according to claim 1, wherein the method comprises the following steps:
in the step S20, centrifuging at 2500-.
7. The method for preparing probiotic powder capable of eliminating the inter-species antagonism according to claim 1, wherein the method comprises the following steps:
in the step S40, the stirrer stirs at a constant speed of 120-200 r/min.
8. The method for preparing probiotic powder capable of eliminating the inter-species antagonism according to claim 1, wherein the method comprises the following steps:
in the step S10, the fermentation temperature is 35-40 ℃, and the fermentation time is 6-12 h.
9. The method for preparing probiotic powder capable of eliminating the inter-species antagonism according to claim 1, wherein the method comprises the following steps:
in the step S10, the amount of probiotic bacteria in the fermentation mixture is 1-3 × 107cfu/mL。
10. A probiotic powder, characterized in that:
the probiotic powder is prepared by the preparation method of the probiotic powder capable of eliminating the antagonistic action among strains, which is disclosed by any one of claims 1 to 9.
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