CN114401640A - 纯植物性微生物培养物的生产方法 - Google Patents
纯植物性微生物培养物的生产方法 Download PDFInfo
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Abstract
本发明涉及纯植物性微生物培养物的生产方法，提出了利用植物源性汁液及膳食纤维物质两者的培养技术的应用、用于以能够利用植物源性维生素、功能性多糖两者的形态加工的培养以及加工工序，微生物培养物吸附于纯植物性膳食纤维，因此，最大程度地抑制口腔及消化器官内的有害菌的作用，选择性地用于有益菌的繁育，在口腔及消化器官内的微观世界中更为强力地诱导有益菌占优势的选择性繁育，从而组成以有益菌为主的微观世界的生成。
Description
技术领域
本发明涉及生产纯植物性微生物培养物的方法，尤其涉及如下方法：将果蔬类或谷物等膳食纤维及多糖体物质用作起到微生物的保持体及涂敷成分的作用的载体来生产纯植物性微生物培养物，将其用作起到用于提高微生物的保存性、人畜内肠内扩张性及安装性能的媒介作用的原料，从微生物培养开始安装于膳食纤维的纤维与纤维之间，给提高繁育和保存性、含有维生素等物质以及保存性带来效果，从而生产新型高品质的微生物培养物。
背景技术
现有的乳酸菌等的食品、化妆品用、饲料用微生物培养物大部分利用乳糖体、乳蛋白培养后，利用冷冻干燥方式等来长期保存，转换为可接种的形态来用于产品中。
在现有的乳酸菌的冷冻干燥中，主要使用全脂奶粉、牛奶酪蛋白等动物性原料，虽然在种菌培养时可以使用植物性乳酸菌，但严格来说，由于不是在植物性培养基中接种并发酵的，所以不能称为纯植物性培养物。
或者，虽然有利用大豆蛋白培养后将其再次制备为液体的乳酸菌饮料的情况，但这不是采用冷冻干燥的例，并且，若要进行冷冻干燥，则要将蛋白质用作粘合剂或者防止活菌的破坏的物质，因此，这也很难称作是纯植物性培养物。
然而，肠内细菌或沉着于体内的微生物群更易于依靠膳食纤维或植物性多糖生存，许多研究结果也表明沉着环境的组合依靠膳食纤维或者植物性多糖的效果更高，因此，需要与这种培养和生产相关的研究和开发。
发明内容
技术问题
为了解决上述问题，本发明的目的在于，提供如下的新型形态的微生物培养物：诱导微生物直接在膳食纤维或源自膳食纤维的多糖上吸附、生长来形成生物菌落，直接将其通过液体或冷冻干燥来使胃、肠内的存活率最大化，已能够使肠内增殖和沉着最大化的形态培养及使加工过程最佳化，且完全仅使用植物性原料。
技术方案
本发明的特征在于，包括：破碎工序，将植物的果蔬破碎为0.01mm～10mm左右的大小；提取分离工序，通过加压或减压提取方式从破碎的果蔬中提取果汁并过滤、分离纤维成分；杀菌工序，通过灭菌过程来杀灭在提取分离工序中提取、分离的果汁液的微生物；培养工序，向杀菌的果汁液加入水分并配制为brix1～brix25的范围，接种乳酸菌、芽孢杆菌及酵母菌，每1升培养液加入0.01g～100g的酵母提取物、0.001g～10g的维生素复合物、0.01g～100g的碳酸钙、0.01g～100g的碳酸氢钠、0.01g～100g的氯化镁、0.01g～100g的葡萄糖酸锌，并培养12小时～120小时；混合培养工序，以1∶1～1∶1.5的比例组合、混合在培养工序中培养的培养液与微细粉碎的干燥纤维粉末后，进行1小时～48小时的经再培养的诱导在膳食纤维及多糖粘合剂形成生物菌落的培养过程；以及冷冻干燥工序，冷冻干燥在混合培养工序中混合再培养的培养物。
发明的效果
如上所述，本发明为如下的有益发明：首先在加工过程中将从植物中提取的液体和膳食纤维成分全部用作培养活菌的原料，除矿物质和综合维生素成分等以外的所有其他原料都使用源自植物的成分来培养，再将膳食纤维用作粘合剂来吸附、培养微生物，将其用作冷冻干燥的粘合剂或保存物质，从而可以提供制备完全的纯植物性培养物并将其加工为具备所有微生物益生菌、膳食纤维及源自植物的成分的益生元的性质的合生素(syn-biotics)新型加工方法，还具有易溶于水的性质，从而具有在利用其的其他加工中也可应用的优点。
而且，本发明为如下的有益发明：利用果蔬类或谷物等膳食纤维及多糖体物质形成起到微生物的保持体及涂敷成分作用的载体来生产纯植物性微生物培养物，将其用作起到提高微生物的保存性、人畜内肠内扩张性及安装性能的媒介作用的原料，从微生物培养开始安装于膳食纤维的纤维与纤维之间，给提高繁育和保存性、含有维生素等物质以及保全性带来效果，从而生产新型高品质的微生物培养物。
附图说明
图1为示出本发明实施例的框图。
图2a为验证本发明合生素的拮抗力结果的试验报告的2页中的第一页。
图2b为验证本发明合生素的拮抗力结果的试验报告的2页中的第二页。
图3为将本发明的合生素应用于口腔内的试验结果。
首先，应注意的是，在对各附图的结构要素赋予附图标记方面，即使出现在不同的附图中，但对于相同的结构要素尽可能赋予相同的附图标记。
并且，在对本发明进行说明的过程中，若判断为相关公知的结构或功能的具体说明有可能混淆本发明的要旨，则将省略其详细说明。
具体实施方式
以下，参照附图详细说明本发明的实施例。
破碎工序S1
将植物的果蔬破碎为0.01mm～10mm左右的大小。
提取分离工序S2
通过加压或减压提取方式从破碎的果蔬中提取果汁并过滤、分离纤维成分。
干燥工序S2-1
通过低温冷风干燥方式干燥在提取分离工序S2中提取、分离的纤维成分的固体物。
在此情况下，为了使固体物的褐变等性状的变化最小化，在5度～28度的温度下干燥48小时以上来使水分率成为10％～30％左右。
粉碎工序S2-2
将干燥的固体物粉碎为微细的粉末形态。
杀菌工序S3
通过加压、加温灭菌或减压低温灭菌过程来杀灭在提取分离工序S2中提取、分离的果汁液的微生物。
培养工序S4
乳酸菌类包含选自柠檬明串珠菌(Leuconostoc citreum)、乳明串珠菌(Leuconostoc lactis)、肠膜明串球菌葡聚糖亚种(Leuconostoc mesenteroidessubsp.dextranicum)、肠膜明串球菌肠膜亚种(Leuconostoc mesenteroidessubsp.mesenteroides)、肉色明串珠菌(Leuconostoc carnosum)、冷生明串珠菌(Leuconostoc gellidum)、泡菜明串珠菌(Leuconostoc kimchii)及仁荷明串珠菌(Leuconostoc inhae)中的一种以上及选自类干酪乳杆菌(Lactobacillus paracasei)、干酪乳杆菌(Lactobacills casei)、嗜酸乳杆菌(Lacillus acidophilus)、植物乳杆菌(Lactobacillus plantarum)、泡菜乳杆菌(Lactobacillus kimchii)、短乳杆菌(Lactobacillus brevis)、德氏乳杆菌保加利亚亚种(Lactobacillus delbrueckiisubsp.bulgaricus)、德氏乳杆菌乳亚种(Lactobacillus delbrueckii subsp.Lactis)、加氏乳杆菌(Lactobacillus gassari)、唾液链球菌(Streptococcus salivarius)、罗伊氏乳杆菌(Lactobacillus reuteri)、红色乳杆菌(Lactobacillus ruburum)、韩国魏斯氏菌(Weisella koreensis)、食窦魏斯氏菌(Weisella cibaria)、类肠膜魏斯氏菌(Weisellaparamesenteroides)中的一种以上。
芽孢杆菌包含选自枯草芽孢杆菌(Bacillus subtillis)、纳豆枯草芽孢杆菌(Bacillus subtillis natto)、淀粉液化芽孢杆菌(Bacillus amyloliquegaciens)、清酒枯草芽孢杆菌(Bacillus subtillis sakei)、聚酵素芽孢杆菌(Bacilluspolyfermenticus)及短小芽孢杆菌(Bacillus pumilus)中的一种以上。
酵母菌类包含选自莫格假丝酵母(Candida mogii)、热带假丝酵母(Candidatropicalis)、酿酒酵母(Saccharomyces cerevisiae)、卡尔酵母(Saccharomycescalsbergensis)中的一种以上。
向杀菌的果汁液加入水分并配制为brix1～brix25的范围，然后每1升培养液加入0.01g～100g的酵母提取物、0.001g～10g的维生素复合物、0.01g～100g的碳酸钙、0.01g～100g的碳酸氢钠、0.01g～100g的氯化镁、0.01g～100g的葡萄糖酸锌，并培养12小时～120小时。
在此情况下，培养的培养液可以根据使用用途和最终加工形态来以液体的状态使用，也可以冷冻干燥，但不限定于此。
混合培养工序S5
以1∶1～1∶2的比例组合、混合在培养工序S4中培养的培养液与在粉碎工序S2-2中微细粉碎的干燥纤维粉末后，进行1小时～48小时的经再培养的诱导在膳食纤维及多糖粘合剂形成生物菌落的培养过程。
培养液与果蔬的纤维粉末的混合比例可以根据用途以多种形态添加来组合、混合，可以用做混合有混合的培养物的膳食纤维物质的形态的液体加工品。
这种形态的加工的优点在于，混合存在于膳食纤维和多糖之间的微生物、维生素等物质以与混合粘合剂凝聚的胶体形态存在，因此在多糖涂层或膳食纤维之间的液体流失后存在于多孔质中，从而不易被胃液等外部刺激物质杀灭而顺利向肠内供应，提高生存能力并使肠内供应及沉着顺畅。
冷冻干燥工序S6
冷冻干燥在混合培养工序S5中混合再培养的培养物。
进行冷冻干燥后，把固体物的冷冻干燥物粉碎加工为适当的形态以加工为适于摄取的粉末化、液体化、丸剂、片剂形态，从而结束加工过程。
这种以膳食纤维及植物性多糖为主的合生素可以在口腔及消化器官内的微生物相中诱导能够很好地利用膳食纤维作为基质的菌株优先占优势，由此在食物竞争及生物膜生成过程中，引导以益生菌为主的繁育，从而起到使用于培养的有益菌微生物能够更易于粘附、繁育、扩散的辅助者的作用。
并且，通过利用膳食纤维的培养来与膳食纤维吸附的益生菌能够更容易在口腔内环境及消化器官(胃、肠、十二指肠)中适应，从而可以使作为合生素的效果最大化。
以下，参照图2及图3详细说明本发明的利用甜瓜的合生素培养物生产方法。
首先，对于韩国星州郡生产的甜瓜，利用等级外的生产商清洗后破碎并利用加压榨汁机分离果汁和固体物。
向榨汁的果汁加入水分并配制为brix1～brix25的范围后，加入一部分酵母提取物、维生素复合物、碳酸钙、碳酸氢钠、氯化镁、葡萄糖酸锌并加入益生菌菌体后实施3天的培养来获得植物性原料培养液。
直接将培养的原液冷冻干燥也可以加工为大量存在有膳食纤维的形态，但为了获得最大的合生素效果，先将分离的固体物后，通过加压、加温灭菌或减压低温灭菌来使干燥的固体物灭菌，通过低温冷风干燥以最大限度地抑制变色或变质的状态经过干燥过程后进行微细破碎。
将微细破碎的固体物与培养液混合后直接进行冷冻干燥过程，或者再经过1天～2天的培养过程后进行冷冻干燥过程。
然后，破碎冷冻干燥的培养物后进行包装过程。
在此情况下，可以加入寡糖或者其他甜味剂、其他以相同的工序制备的膳食纤维培养物作为其他辅助物质来混合。
为了确认利用这样制备的复合微生物膳食纤维合生素的有害菌抑制活性，进行了对作为口腔内有害微生物的伴放线放线杆菌(Aggretibactor actinomycetemcomitans)、牙龈卟啉单胞菌(Porphyromonas gingivalis)、福赛斯坦纳菌(tannerella forsythia)、齿垢密螺旋体(Treponema denticola)菌的拮抗、抑制实验。
首先，在层叠层结构中培养各有害菌株来制备培养层，然后将复合微生物膳食纤维合生素溶于纯水后在层叠层的上部培养1天，然后进行拮抗力炎症的结果如图2所示。
观察据此培养1天后的变化的结果如图2所示。
对伴放线放线杆菌表现出90％以上的拮抗力，对牙龈卟啉单胞菌表现出30％的拮抗力，对福赛斯坦纳菌(Tannerella forsythia)表现出50％的拮抗力，对齿垢密螺旋体菌(Treponema denticola)表现出70％左右的直接拮抗力。并且，直接应用于口腔内的试验结果如图3所示。
图3示出对三十五岁以上且小于四十岁的男性的口腔在约2周内(2018年07月21日～2018年07月30日～2018年08月08日)直接应用合生素3次之后的口腔内微生物相的变化，通过聚合酶链式反应分析并由图表示出。
伴放线放线杆菌因完全消失而未示出，通过图3可知如下的结果，即，牙龈卟啉单胞菌(Pg)从105到104减少到十分之一，其他菌随着牙龈卟啉单胞菌(Pg)的减少而增加，但最终在2周后所有有害菌都减少。
这是显示本发明的复合有益菌膳食纤维培养物能够抑制口腔内有害细菌并使有益菌占优势的实例。
在最终将口腔的微生物与肠内的微生物关联起来考虑时，这是证明本发明在构成有益菌的优势方面的效果无论是在口腔还是在肠内都很高的资料。
以上的说明仅为例示性说明本发明的技术思想，本发明所属技术领域的普通技术人员可以在不脱离本发明本质特性的范围内进行多种修正及变形。
因此，本发明所公开的实施例不是要限制本发明的技术思想，而是用于说明本发明，本发明技术思想的范围不限定于这些实施例。
本发明的保护范围应由随附的发明要求保护范围解释，与之等同范围内的所有技术思想都应解释为包括在本发明的发明要求保护范围内。
附图标记的说明
S1：破碎工序，S2：提取分离工序，S2-1：干燥工序，S2-2：粉碎工序。
S3：杀菌工序，S4：培养工序，S5：混合培养，S6：冷冻干燥工序。
Claims (6)
1.一种纯植物性微生物培养物的生产方法，其特征在于，包括：
破碎工序(S1)，将植物的果蔬破碎为0.01mm～10mm左右的大小；
提取分离工序(S2)，通过加压、减压提取方式从破碎的果蔬中提取果汁并过滤、分离纤维成分；
杀菌工序(S3)，通过灭菌过程来杀灭在提取分离工序(S2)中提取、分离的果汁液的微生物；
培养工序(S4)，向杀菌的果汁液加入水分并配制为brix1～brix25的范围，接种乳酸菌、芽孢杆菌及酵母菌，每1升培养液加入0.01g～100g的酵母提取物、0.001g～10g的维生素复合物、0.01g～100g的碳酸钙、0.01g～100g的碳酸氢钠、0.01g～100g的氯化镁、0.01g～100g的葡萄糖酸锌，并培养12小时～120小时；
混合培养工序(S5)，以1∶1～1∶1.5的比例组合、混合在培养工序(S4)中培养的培养液与微细粉碎的干燥纤维粉末后，进行1小时～48小时的经再培养的诱导在膳食纤维及多糖粘合剂形成生物菌落的培养过程；以及
冷冻干燥工序(S6)，冷冻干燥在混合培养工序(S5)中混合再培养的培养物。
2.根据权利要求1所述的纯植物性微生物培养物的生产方法，其特征在于，提取分离工序(S2)包括：
干燥工序(S2-1)，通过低温冷风干燥方式干燥在提取分离工序(S2)中提取、分离的纤维成分的固体物，为了使固体物的性状的变化最小化，在5度～28度的温度下干燥48小时以上来使水分率成为10％～30％左右；以及
粉碎工序(S2-2)，将干燥的固体物粉碎为微细的粉末形态。
3.根据权利要求1所述的纯植物性微生物培养物的生产方法，其特征在于，在培养工序(S4)中，乳酸菌类包含选自柠檬明串珠菌、乳明串珠菌、肠膜明串珠菌葡聚糖亚种、肠膜明串珠菌肠膜亚种、肉色明串珠菌、冷生明串珠菌、泡菜明串珠菌及仁荷明串珠菌中的一种以上以及选自类干酪乳杆菌、干酪乳杆菌、嗜酸乳杆菌、植物乳杆菌、植物乳杆菌植物亚种、泡菜乳杆菌、短乳杆菌、德氏乳杆菌保加利亚亚种、德氏乳杆菌乳亚种、加氏乳杆菌、唾液链球菌、罗伊氏乳杆菌、红色乳杆菌、韩国魏斯氏菌、食窦魏斯氏菌、类肠膜魏斯氏菌中的一种以上，芽孢杆菌包含选自枯草芽孢杆菌、纳豆枯草芽孢杆菌、淀粉液化芽孢杆菌、清酒枯草芽孢杆菌、聚酵素芽孢杆菌及短小芽孢杆菌中的一种以上，酵母菌类包含选自莫格假丝酵母、热带假丝酵母、酿酒酵母、卡尔酵母中的一种以上，从而混合并接种。
4.根据权利要求1所述的纯植物性微生物培养物的生产方法，其特征在于，包括将在培养工序(S4)中培养的培养液根据使用用途及最终加工形态来以液体状态包装的方式、以冷冻干燥状态包装的方式中的一种状态来使用的方式。
5.根据权利要求1所述的纯植物性微生物培养物的生产方法，其特征在于，包括将在混合培养工序(S5)中混合、培养的胶体形态的培养物根据使用用途和加工形态包装来以液体加工品使用的方式。
6.根据权利要求1所述的纯植物性微生物培养物的生产方法，其特征在于，包括将在冷冻干燥工序(S6)中冷冻干燥的干燥物根据使用用途和加工形态加工为粉末化、液体化、丸剂、片剂形态中的一种形态的方式。
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| KR102080753B1 (ko) * | 2019-08-06 | 2020-02-24 | 선대산 | 순식물성 미생물 배양체의 생산방법 |
| CN113100129B (zh) * | 2021-04-14 | 2021-12-03 | 中国水产科学研究院黄海水产研究所 | 一种后口虫长期、连续培养的培养基及培养方法 |
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| KR20180075986A (ko) * | 2016-12-27 | 2018-07-05 | 민경갑 | 미생물 성장 촉진용 당 영양소 첨가 복합 미생물 혼합 배양액을 포함하는 복합 기능 곡물 발효 조성물의 제조 방법 |
| KR101955775B1 (ko) | 2016-12-27 | 2019-03-07 | 민경갑 | 당 영양소 첨가 복합 미생물 배양액을 포함하는 기능성 식품 첨가제 및 이를 이용하는 건강 기능성 식품의 제조방법 |
| KR102080753B1 (ko) * | 2019-08-06 | 2020-02-24 | 선대산 | 순식물성 미생물 배양체의 생산방법 |
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- 2020-08-03 WO PCT/KR2020/010197 patent/WO2021025405A1/ko unknown
- 2020-08-03 CN CN202080055319.8A patent/CN114401640A/zh active Pending
- 2020-08-03 EP EP20850981.0A patent/EP4012017A1/en not_active Withdrawn
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| WO2008013374A1 (en) * | 2006-07-28 | 2008-01-31 | Genebiotech Co., Ltd. | Preparation method of fermented products of fruits or vegetables, fermented products prepared thereby and functional composition comprising the same |
| KR20150078737A (ko) * | 2013-12-31 | 2015-07-08 | 계명대학교 산학협력단 | Ｇａｂａ 생산 젖산균 및 젖산발효 사과박을 이용한 산수유 잼 제조방법 |
| CN103859404A (zh) * | 2014-03-18 | 2014-06-18 | 蔡之宣 | 微生态果蔬酵素制备方法 |
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| Publication number | Publication date |
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| US20220267717A1 (en) | 2022-08-25 |
| JP2022545343A (ja) | 2022-10-27 |
| WO2021025405A1 (ko) | 2021-02-11 |
| KR102080753B1 (ko) | 2020-02-24 |
| EP4012017A1 (en) | 2022-06-15 |
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