CN116622592B - Application of buffalo milk in preparation of lactobacillus rhamnosus spray drying protective agent - Google Patents
Application of buffalo milk in preparation of lactobacillus rhamnosus spray drying protective agent Download PDFInfo
- Publication number
- CN116622592B CN116622592B CN202310896703.6A CN202310896703A CN116622592B CN 116622592 B CN116622592 B CN 116622592B CN 202310896703 A CN202310896703 A CN 202310896703A CN 116622592 B CN116622592 B CN 116622592B
- Authority
- CN
- China
- Prior art keywords
- lactobacillus rhamnosus
- buffalo milk
- spray drying
- milk
- final concentration
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000020246 buffalo milk Nutrition 0.000 title claims abstract description 66
- 241000218588 Lactobacillus rhamnosus Species 0.000 title claims abstract description 47
- 238000001694 spray drying Methods 0.000 title claims abstract description 33
- 239000003223 protective agent Substances 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims description 7
- 230000001580 bacterial effect Effects 0.000 claims abstract description 74
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 claims abstract description 16
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims abstract description 16
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 claims abstract description 16
- 229920001202 Inulin Polymers 0.000 claims abstract description 13
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 13
- 229940029339 inulin Drugs 0.000 claims abstract description 13
- 241000894006 Bacteria Species 0.000 claims abstract description 11
- 150000004676 glycans Chemical class 0.000 claims abstract description 8
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 8
- 239000005017 polysaccharide Substances 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 3
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 3
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 3
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 11
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 11
- 239000001963 growth medium Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- 241000030939 Bubalus bubalis Species 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 238000009630 liquid culture Methods 0.000 claims description 7
- 238000012258 culturing Methods 0.000 claims description 6
- 239000008518 lycium barbarum polysaccharide Substances 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 230000003213 activating effect Effects 0.000 claims description 4
- 238000000889 atomisation Methods 0.000 claims description 4
- 239000002504 physiological saline solution Substances 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 3
- 244000241838 Lycium barbarum Species 0.000 claims description 2
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 2
- 244000182216 Mimusops elengi Species 0.000 claims description 2
- 238000005119 centrifugation Methods 0.000 claims description 2
- 239000000243 solution Substances 0.000 claims description 2
- 239000000843 powder Substances 0.000 abstract description 13
- 239000000203 mixture Substances 0.000 abstract description 6
- 230000008569 process Effects 0.000 abstract description 4
- 240000002624 Mespilus germanica Species 0.000 abstract 1
- 239000010802 sludge Substances 0.000 description 28
- 239000000725 suspension Substances 0.000 description 28
- 230000000052 comparative effect Effects 0.000 description 21
- 235000020251 goat milk Nutrition 0.000 description 11
- 235000020183 skimmed milk Nutrition 0.000 description 11
- 239000006041 probiotic Substances 0.000 description 7
- 235000018291 probiotics Nutrition 0.000 description 7
- 241000186604 Lactobacillus reuteri Species 0.000 description 5
- 229940001882 lactobacillus reuteri Drugs 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 229920001542 oligosaccharide Polymers 0.000 description 3
- 150000002482 oligosaccharides Chemical class 0.000 description 3
- 235000010413 sodium alginate Nutrition 0.000 description 3
- 239000000661 sodium alginate Substances 0.000 description 3
- 229940005550 sodium alginate Drugs 0.000 description 3
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 2
- QIJRTFXNRTXDIP-UHFFFAOYSA-N (1-carboxy-2-sulfanylethyl)azanium;chloride;hydrate Chemical compound O.Cl.SCC(N)C(O)=O QIJRTFXNRTXDIP-UHFFFAOYSA-N 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 2
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 2
- 229940040526 anhydrous sodium acetate Drugs 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- KLOIYEQEVSIOOO-UHFFFAOYSA-N carbocromen Chemical compound CC1=C(CCN(CC)CC)C(=O)OC2=CC(OCC(=O)OCC)=CC=C21 KLOIYEQEVSIOOO-UHFFFAOYSA-N 0.000 description 2
- 229960001305 cysteine hydrochloride Drugs 0.000 description 2
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- WRUGWIBCXHJTDG-UHFFFAOYSA-L magnesium sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Mg+2].[O-]S([O-])(=O)=O WRUGWIBCXHJTDG-UHFFFAOYSA-L 0.000 description 2
- 229940061634 magnesium sulfate heptahydrate Drugs 0.000 description 2
- ISPYRSDWRDQNSW-UHFFFAOYSA-L manganese(II) sulfate monohydrate Chemical compound O.[Mn+2].[O-]S([O-])(=O)=O ISPYRSDWRDQNSW-UHFFFAOYSA-L 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- 230000004083 survival effect Effects 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- 230000005526 G1 to G0 transition Effects 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 108010036940 Levansucrase Proteins 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 241000208332 Rauvolfia Species 0.000 description 1
- 244000061121 Rauvolfia serpentina Species 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- VLSOAXRVHARBEQ-UHFFFAOYSA-N [4-fluoro-2-(hydroxymethyl)phenyl]methanol Chemical compound OCC1=CC=C(F)C=C1CO VLSOAXRVHARBEQ-UHFFFAOYSA-N 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- WQZGKKKJIJFFOK-DVKNGEFBSA-N alpha-D-glucose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-DVKNGEFBSA-N 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 238000010367 cloning Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000006872 mrs medium Substances 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 210000003705 ribosome Anatomy 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- C12N1/04—Preserving or maintaining viable microorganisms
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Medicinal Chemistry (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Tropical Medicine & Parasitology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses application of buffalo milk in preparing lactobacillus rhamnosus spray drying protective agent. The invention discovers for the first time that the buffalo milk can obviously improve the viable count of lactobacillus rhamnosus in the spray drying process. When the lactobacillus rhamnosus is independently sprayed and dried by using the buffalo milk, the viable count of the lactobacillus rhamnosus can reach 6.76 multiplied by 10 11 CFU/g. The invention also provides three novel protectant compositions which can obviously improve the number of lactobacillus rhamnosus spray-dried viable bacteria, namely buffalo milk and isomaltooligosaccharide; buffalo milk and stachyose; the live bacteria number of the buffalo milk, the inulin and the medlar polysaccharide can reach 1 multiplied by 10 when the three formulas are used for preparing lactobacillus rhamnosus bacterial powder 12 CFU/g or more.
Description
Technical Field
The invention relates to the technical field of probiotics spray drying, in particular to application of buffalo milk in preparation of lactobacillus rhamnosus spray drying protective agent.
Background
Lactobacillus rhamnosus @Lactobacillus rhamnosus) Is of the orderOne of the most deeply studied and most widely used probiotics has been widely used in functional foods and dietary supplements, and has various probiotic functions of regulating intestinal flora, enhancing immunity, reducing serum cholesterol and the like.
The spray drying technology is an important technical means for producing the probiotics powder, and has the advantages of simple production process, low cost and easy realization of large-scale industrialized production. However, in the spray drying process, the probiotics are damaged by high temperature and dehydration, so that the integrity of cell membranes is damaged, protein denaturation, and stability of macromolecules such as ribosomes, RNA and the like is reduced, and the survival rate of the probiotics after spray drying is greatly reduced.
In order to improve the survival rate of probiotics during spray drying, current research has focused mainly on screening of protectants, formulation optimization and process optimization. Chen Wei (CN 108018235A) spray drying Lactobacillus rhamnosus with 100g/L skimmed milk powder, 30g/L trehalose, 30g/L sucrose, 0.5g/L cysteine hydrochloride as compound protectant at inlet temperature of 150deg.C, outlet temperature of 80deg.C and flow rate of 5mL/min to obtain lactobacillus rhamnosus with viable count of 5×10 10 cfu/g. Zhuang Refei (CN 111826324A) is prepared from 10% skimmed milk powder, 5% trehalose and 0.5% sodium alginate by spray drying at 110deg.C for air inlet and 60deg.C for air outlet to obtain powder with viable count of 4.2X10 11 cfu/g. Although the method improves the viable count of lactobacillus rhamnosus in the spray drying process, the viable count is still difficult to reach 1 multiplied by 10 12 cfu/g。
Therefore, there is a need to find a novel protective agent which can significantly increase the number of live lactobacillus rhamnosus spray-dried bacteria.
Disclosure of Invention
The invention aims to overcome the defects and shortcomings of the prior art and provides application of buffalo milk in preparation of lactobacillus rhamnosus spray drying protective agent.
The aim of the invention is achieved by the following technical scheme:
the application of buffalo milk in preparing lactobacillus rhamnosus spray drying protective agent.
A lactobacillus rhamnosus spray-drying protective agent containing buffalo milk.
Further, the spray drying protective agent comprises any one or more of buffalo milk, inulin, lycium barbarum polysaccharide, fructo-oligosaccharide, isomaltooligosaccharide and stachyose; preferably, the milk powder is water milk and isomaltooligosaccharide, or water buffalo milk and stachyose, or water buffalo milk and inulin, or Lycium barbarum polysaccharide.
Further, the addition amount of the oligosaccharide or polysaccharide was calculated as 5.+ -. 1. 1 wt% of the final concentration of each in the system.
The application of the spray drying protective agent in lactobacillus rhamnosus spray drying.
Further, the application is the application in improving the number of the live rhamnose bacteria in spray drying.
Further, the application is as follows: preparing bacterial mud, namely mixing the bacterial mud with buffalo milk according to a mass ratio of 1:3 to 7, preferably 1:5, fully mixing; or the bacterial mud and buffalo milk are mixed according to the mass ratio of 1:3 to 7, preferably 1:5 adding buffalo milk, and simultaneously adding oligosaccharide or polysaccharide with the addition amount calculated according to the final concentration of 5+/-1 wt% in the system; then spray drying is carried out, and the parameters of the spray drying are as follows: the air inlet temperature is 90+/-2 ℃, the air outlet temperature is 61 ℃ -67 ℃, the feeding speed is 9+/-2 mL/min, the atomization pressure is 0.1+/-0.05 Mpa, and the fan power is 50+/-5 HZ.
Further, the preparation method of the bacterial mud comprises the following steps: activating strains to obtain single bacterial colonies; inoculating and culturing the single colony to obtain seed liquid; transferring the seed liquid into an MRS liquid culture medium for expansion culture to obtain an expansion culture liquid; centrifuging the enlarged culture solution, collecting bacterial mud, and washing with sterilized 0.85% physiological saline.
Further, the method for activating the strain comprises the following steps: the strain is streaked in an MRS flat plate, single colony is picked and connected to an MRS liquid culture medium, and the strain is cultured for 14 to 16h at 37 ℃ and passaged for 2 to 3 times.
Further, the conditions of the expansion culture are 37-45 ℃ for 14-16 hours; preferably at 37℃for 16h.
Further, the centrifugation condition is 4000-8000 rpm/min for 10-30 min; preferably 6000 rpm/min for 10 min. Compared with the prior art, the invention has the following advantages and effects:
the invention provides application of buffalo milk in preparing lactobacillus rhamnosus spray drying protective agent. The water milk can obviously improve the viable count of lactobacillus rhamnosus in the spray drying process. When the lactobacillus rhamnosus is independently sprayed and dried by using the buffalo milk, the viable count of the lactobacillus rhamnosus can reach 6.76 multiplied by 10 11 CFU/g。
The invention also provides three novel protectant compositions which can obviously improve the number of lactobacillus rhamnosus spray-dried viable bacteria, namely buffalo milk and isomaltooligosaccharide; buffalo milk and stachyose; the live bacteria number of the buffalo milk, the inulin and the medlar polysaccharide can reach 1 multiplied by 10 when the three formulas are used for preparing lactobacillus rhamnosus bacterial powder 12 CFU/g or more.
Detailed Description
The present invention will be described in further detail with reference to examples, but embodiments of the present invention are not limited thereto.
Lactobacillus rhamnosus @ was used in examples 1 to 9 and comparative examples 1 to 14 belowLactobacillus rhamnosus) 6013, lactobacillus rhamnosus 6013 is provided by the chinese collection of microbiological bacterial cultures (CICC).
The following comparative examples 15 to 19 employ the genus LeucobacterLactobacillus reuteri) HBM11-69, rauwolfia HBM11-69 has been described in articles "Xu Benhong, lin Junfang, guo Liqiong, et al cloning and expression of the levan sucrase Gene of Rauwolfia [ J ]]Chinese food school newspaper, 2017,17 (02): 191-196.
(1) Preparing a culture medium:
MRS Medium (g/L): 10g of beef extract, 10g of peptone, 5g of yeast extract powder, 20g of glucose, 5g of anhydrous sodium acetate, 2g of diammonium hydrogen citrate, 0.58g of magnesium sulfate heptahydrate, 2g of dipotassium hydrogen phosphate, 0.25g of manganese sulfate monohydrate, 1g of tween-80, and adjusting the pH to 6.5 by constant volume of sterile water. Wherein, the solid culture medium is added with 15 to 20g of agar powder on the basis, the liquid culture medium is not added, and the sterilization is carried out for 15 to 20 minutes at the temperature of 121 ℃;
peptone, yeast extract, glucose, anhydrous sodium acetate, diammonium hydrogen citrate, magnesium sulfate heptahydrate, dipotassium hydrogen phosphate, manganese sulfate monohydrate, tween: analytically pure, national drug group chemical reagent limited;
(2) Stachyose, fructo-oligosaccharide, isomaltooligosaccharide, skim milk, cysteine hydrochloride and sodium alginate were purchased from Shanghai microphone Biochemical technology Co., ltd. Lycium barbarum polysaccharide and inulin are purchased from Henan Dragon bioengineering Co. The buffalo milk and the goat milk are fresh milk produced by buffalo and goat respectively, and are accepted according to GB19301-2010 (national food safety standard raw milk).
The detection method of the lactobacillus rhamnosus viable count comprises the following steps: the national standard GB4789.35-2016 food safety national standard food microbiology detection of lactobacillus detection is adopted.
Example 1: preparation of lactobacillus rhamnosus spray-dried powder
(1) Strain activation: streaking lactobacillus rhamnosus stored at the temperature of minus 80 ℃ on an MRS flat plate, culturing 48 and h at the temperature of 37 ℃, inoculating single colony to an MRS liquid culture medium at the temperature of 37 ℃ for standing culture of 14-16 h when the flat plate grows single colony; and (3) carrying out passage according to the inoculation amount of 3%, and repeatedly carrying out passage for 2 generations to obtain an activated bacterial liquid.
(2) Inoculating activated lactobacillus rhamnosus into MRS liquid culture medium according to an inoculum size of 3%, standing and culturing at 37 ℃ for 16h to the earlier stage of the stationary phase, centrifuging at 6000 rpm/min at 4 ℃ for 10 min to collect bacterial sludge, and washing with 0.85% physiological saline for 1-2 times. According to the mass ratio of the bacterial mud to the buffalo milk of 1:5 adding sterilized buffalo milk, fully and uniformly vortex to obtain bacterial suspension, and spray drying under the conditions of air inlet temperature of 90 ℃, air outlet temperature of 61-67 ℃, atomization pressure of 0.1Mpa and feeding speed of 9 mL/min.
Diluting the bacterial powder to a certain multiple, taking 100 mu L of coated plates, setting 3 parallel plates, and culturing at 37 ℃ for 48 hours, and then calculating the number of viable bacteria.
Example 2
Compared with example 1, the difference is that according to the bacterial sludge: buffalo milk mass ratio 1:5 adding sterilized buffalo milk, adding fructo-oligosaccharide with a final concentration of 5wt%, and fully and uniformly vortex to obtain bacterial suspension, wherein the rest steps are the same as in the example 1.
Example 3
Compared with example 1, the difference is that according to the bacterial sludge: buffalo milk mass ratio 1:5 adding sterilized buffalo milk, adding isomaltooligosaccharide with a final concentration of 5wt%, and fully and uniformly vortex to obtain bacterial suspension, wherein the rest steps are the same as in the example 1.
Example 4
Compared with example 1, the difference is that according to the bacterial sludge: buffalo milk mass ratio 1:5 adding sterilized buffalo milk, adding stachyose with a final concentration of 5wt%, and fully and uniformly vortex to obtain bacterial suspension, wherein the rest steps are the same as in the example 1.
Example 5
Compared with example 1, the difference is that according to the bacterial sludge: buffalo milk mass ratio 1:5 adding sterilized buffalo milk, adding inulin with a final concentration of 5wt%, and fully and uniformly vortex to obtain bacterial suspension, wherein the rest steps are the same as in the example 1.
Example 6
Compared with example 1, the difference is that according to the bacterial sludge: buffalo milk mass ratio 1:5 adding sterilized buffalo milk, adding wolfberry polysaccharide with the final concentration of 5wt%, and fully and uniformly vortex to obtain bacterial suspension, wherein the rest steps are the same as those of the example 1.
Example 7
Compared with example 1, the difference is that according to the bacterial sludge: buffalo milk mass ratio 1:5 adding sterilized buffalo milk, inulin with a final concentration of 5wt% and Lycium barbarum polysaccharide with a final concentration of 5wt% at the same time, and fully and uniformly vortex mixing to obtain bacterial suspension, wherein the rest steps are the same as in example 1.
Example 8
Compared with example 1, the difference is that according to the bacterial sludge: buffalo milk mass ratio 1:5 adding sterilized buffalo milk, inulin with a final concentration of 5wt% and isomaltooligosaccharide with a final concentration of 5wt% and thoroughly vortex and mix to obtain bacterial suspension, and the rest steps are the same as in example 1.
Example 9
Compared with example 1, the difference is that according to the bacterial sludge: buffalo milk mass ratio 1:5 adding sterilized buffalo milk, inulin with a final concentration of 5wt% and stachyose with a final concentration of 5wt%, and fully and uniformly vortex to obtain bacterial suspension, wherein the rest steps are the same as in example 1.
Comparative example 1
Compared with example 1, the difference is that according to the bacterial sludge: goat milk mass ratio 1:5 adding sterilized goat milk, and fully and uniformly vortex to obtain bacterial suspension, and the rest steps are the same as in the example 1.
Comparative example 2
Compared with example 1, the difference is that according to the bacterial sludge: goat milk mass ratio 1:5 adding sterilized goat milk, adding fructo-oligosaccharide with a final concentration of 5wt%, and fully and uniformly vortex to obtain bacterial suspension, wherein the rest steps are the same as in the example 1.
Comparative example 3
Compared with example 1, the difference is that according to the bacterial sludge: goat milk mass ratio 1:5 adding sterilized goat milk, adding isomaltooligosaccharide with a final concentration of 5wt%, and fully and uniformly vortex mixing to obtain bacterial suspension, wherein the rest steps are the same as in the example 1.
Comparative example 4
Compared with example 1, the difference is that according to the bacterial sludge: goat milk mass ratio 1:5 adding sterilized goat milk, adding stachyose with a final concentration of 5wt%, and fully and uniformly vortex to obtain bacterial suspension, wherein the rest steps are the same as in the example 1.
Comparative example 5
Compared with example 1, the difference is that according to the bacterial sludge: 10% skim milk mass ratio 1:5 adding sterilized skim milk, and fully and uniformly vortex to obtain bacterial suspension, and the rest steps are the same as in the example 1.
Comparative example 6
Compared with example 1, the difference is that according to the bacterial sludge: 0.85% physiological saline mass ratio 1:5 adding sterilized normal saline, and fully and uniformly vortex to obtain bacterial suspension, and the rest steps are the same as in the example 1.
Comparative example 7
Compared with example 1, the difference is that according to the bacterial sludge: 5wt% fructo-oligosaccharide mass ratio 1:5 adding sterilized fructo-oligosaccharide, and fully and uniformly vortex to obtain bacterial suspension, and the rest steps are the same as in the example 1.
Comparative example 8
Compared with example 1, the difference is that according to the bacterial sludge: 5wt% isomaltooligosaccharide mass ratio 1:5 adding sterilized isomaltooligosaccharide, and fully and uniformly vortex to obtain bacterial suspension, wherein the rest steps are the same as in the example 1.
Comparative example 9
Compared with example 1, the difference is that according to the bacterial sludge: stachyose 5wt% in mass ratio of 1:5 adding sterilized stachyose, and fully and uniformly vortex to obtain bacterial suspension, and the rest steps are the same as in the example 1.
Comparative example 10
Compared with example 1, the difference is that according to the bacterial sludge: 10% skim milk mass ratio 1:5 adding sterilized skim milk, adding stachyose with a final concentration of 5wt%, and fully and uniformly vortex to obtain bacterial suspension, wherein the rest steps are the same as in the example 1.
Comparative example 11
Compared with example 1, the difference is that according to the bacterial sludge: 10% skim milk mass ratio 1:5 adding sterilized goat milk, adding isomaltooligosaccharide with a final concentration of 5wt%, and fully and uniformly vortex to obtain bacterial suspension, wherein the rest steps are the same as in the example 1.
Comparative example 12
Compared with example 1, the difference is that according to the bacterial sludge: 10% skim milk mass ratio 1:5 adding sterilized skim milk, adding fructo-oligosaccharide with a final concentration of 5wt%, and fully and uniformly vortex to obtain bacterial suspension, wherein the rest steps are the same as in the example 1.
Comparative example 13
Compared with example 1, the difference is that according to the bacterial sludge: buffalo milk mass ratio 1:5 adding sterilized buffalo milk, stachyose with a final concentration of 5wt% and sodium alginate with a final concentration of 0.5 wt% into the mixture, and fully and uniformly vortex the mixture to obtain bacterial suspension, wherein the rest steps are the same as those of the example 1.
Comparative example 14
Compared with example 1, the difference is that according to the bacterial sludge: buffalo milk mass ratio 1:5 adding sterilized buffalo milk, and simultaneously adding isomaltooligosaccharide with a final concentration of 5wt% and cysteine hydrochloride with a final concentration of 0.5 wt%, and fully and uniformly vortex to obtain bacterial suspension, wherein the rest steps are the same as those of the example 1.
Comparative example 15
Compared with example 1, the difference is that lactobacillus rhamnosus 6013 is changed into lactobacillus reuteri HBM11-69 according to the bacterial sludge: buffalo milk mass ratio 1:5 adding sterilized buffalo milk, and fully and uniformly vortex to obtain bacterial suspension, and the rest steps are the same as in the example 1.
Comparative example 16
Compared with example 1, the difference is that lactobacillus rhamnosus 6013 is changed into lactobacillus reuteri HBM11-69 according to the bacterial sludge: buffalo milk mass ratio 1:5 adding sterilized buffalo milk, adding stachyose with a final concentration of 5wt%, and fully and uniformly vortex to obtain bacterial suspension, wherein the rest steps are the same as in the example 1.
Comparative example 17
Compared with example 1, the difference is that lactobacillus rhamnosus 6013 is changed into lactobacillus reuteri HBM11-69 according to the bacterial sludge: buffalo milk mass ratio 1:5 adding sterilized buffalo milk, adding isomaltooligosaccharide with a final concentration of 5wt%, and fully and uniformly vortex to obtain bacterial suspension, wherein the rest steps are the same as in the example 1.
Comparative example 18
Compared with example 1, the difference is that lactobacillus rhamnosus 6013 is changed into lactobacillus reuteri HBM11-69 according to the bacterial sludge: buffalo milk mass ratio 1:5 adding sterilized buffalo milk, adding fructo-oligosaccharide with a final concentration of 5wt%, and fully and uniformly vortex to obtain bacterial suspension, wherein the rest steps are the same as in the example 1.
Comparative example 19
Compared with example 1, the difference is that lactobacillus rhamnosus 6013 is changed into lactobacillus reuteri HBM11-69 according to the bacterial sludge: buffalo milk mass ratio 1:5 adding sterilized buffalo milk, inulin with a final concentration of 5wt% and Lycium barbarum polysaccharide with a final concentration of 5wt%, and thoroughly vortex-mixing to obtain bacterial suspension, wherein the rest steps are the same as in example 1.
The number of viable bacteria of the above-mentioned different kinds of protectants and spray-dried products thereof are shown in Table 1.
TABLE 1 different protectants and viable count after spray drying
As can be seen from Table 1, the number of viable bacteria of the protective agent for spray drying of Lactobacillus rhamnosus by buffalo milk was higher than that of the protective agent by goat milk and 10% skimmed milk powder, and the number of viable bacteria was 6.76X10 11 CFU/g, and compounding with oligosaccharide or polysaccharide to obtain viable count of 1.21×10 12 CFU/g above, it shows that the water milk can be used as a novel protective agent for preparing high-activity lactobacillus rhamnosus spray-dried bacterial powder.
The above examples are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above examples, and any other changes, modifications, substitutions, combinations, and simplifications that do not depart from the spirit and principle of the present invention should be made in the equivalent manner, and the embodiments are included in the protection scope of the present invention.
Claims (5)
1. The application of buffalo milk in preparing lactobacillus rhamnosus spray drying protective agent is characterized in that:
the spray drying protective agent comprises water buffalo milk, or water buffalo milk and fructo-oligosaccharide, or water buffalo milk and isomaltooligosaccharide, or water buffalo milk and stachyose, or water buffalo milk and inulin and matrimony vine polysaccharide;
the addition amount of the fructo-oligosaccharide, the isomaltooligosaccharide, the stachyose, the inulin or the medlar polysaccharide is calculated according to the final concentration of 5 weight percent in the system;
the added amount of the water milk is lactobacillus rhamnosus bacterial mud: buffalo milk mass ratio 1:5 calculation.
2. The use according to claim 1, characterized in that:
the application is the application in improving the number of the lactobacillus rhamnosus spray-dried viable bacteria.
3. The use according to claim 2, characterized in that:
the application is as follows: preparing lactobacillus rhamnosus mud, namely mixing lactobacillus rhamnosus mud with buffalo milk according to a mass ratio of 1:5, fully mixing; then spray drying is carried out, and the parameters of the spray drying are as follows: the air inlet temperature is 90+/-2 ℃, the air outlet temperature is 61-67 ℃, the feeding speed is 9+/-2 mL/min, the atomization pressure is 0.1+/-0.05 Mpa, and the fan power is 50+/-5 HZ;
or preparing lactobacillus rhamnosus mud, and mixing lactobacillus rhamnosus mud with buffalo milk according to the mass ratio of 1:5, adding fructo-oligosaccharide with a final concentration of 5wt% in the system, isomaltooligosaccharide with a final concentration of 5wt% in the system, stachyose with a final concentration of 5wt% in the system, inulin with a final concentration of 5wt% in the system and Lycium barbarum polysaccharide with a final concentration of 5wt% in the system; then spray drying is carried out, and the parameters of the spray drying are as follows: the air inlet temperature is 90+/-2 ℃, the air outlet temperature is 61 ℃ -67 ℃, the feeding speed is 9+/-2 mL/min, the atomization pressure is 0.1+/-0.05 Mpa, and the fan power is 50+/-5 HZ.
4. A use according to claim 3, characterized in that:
the preparation method of the lactobacillus rhamnosus bacterial mud comprises the following steps: activating lactobacillus rhamnosus strains to obtain single bacterial colonies; inoculating and culturing the single colony to obtain seed liquid; transferring the seed liquid into an MRS liquid culture medium for expansion culture to obtain an expansion culture liquid; centrifuging the enlarged culture solution, collecting bacterial mud, and washing with sterilized 0.85% physiological saline.
5. The use according to claim 4, characterized in that:
the method for activating lactobacillus rhamnosus strain comprises the following steps: marking lactobacillus rhamnosus strains in an MRS flat plate, picking single bacterial colonies to connect to an MRS liquid culture medium, culturing at 37 ℃ for 14-16 h, and carrying out passage for 2-3 times;
the conditions of the expansion culture are 37-45 ℃ culture 14-16 h;
the centrifugation condition is 4000-8000 rpm/min for 10-30 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310896703.6A CN116622592B (en) | 2023-07-21 | 2023-07-21 | Application of buffalo milk in preparation of lactobacillus rhamnosus spray drying protective agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310896703.6A CN116622592B (en) | 2023-07-21 | 2023-07-21 | Application of buffalo milk in preparation of lactobacillus rhamnosus spray drying protective agent |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN116622592A CN116622592A (en) | 2023-08-22 |
| CN116622592B true CN116622592B (en) | 2023-10-20 |
Family
ID=87602856
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310896703.6A Active CN116622592B (en) | 2023-07-21 | 2023-07-21 | Application of buffalo milk in preparation of lactobacillus rhamnosus spray drying protective agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116622592B (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101697752A (en) * | 2009-11-04 | 2010-04-28 | 内蒙古伊利实业集团股份有限公司 | Sour milk added with casein phosphopeptide and preparation method thereof |
| CN102258080A (en) * | 2011-07-15 | 2011-11-30 | 帝斯曼知识产权资产管理有限公司 | Cereal yoghurt and preparation method thereof |
| CN109497517A (en) * | 2017-11-12 | 2019-03-22 | 丛繁滋 | A kind of bionical method for preparing ferment and products thereof and application |
| CN113261592A (en) * | 2021-06-02 | 2021-08-17 | 彭星星 | Probiotics goat milk powder and preparation method thereof |
| CN114231456A (en) * | 2021-12-22 | 2022-03-25 | 广西壮族自治区水牛研究所 | Lactobacillus rhamnosus strain RSF-1 and application thereof in dairy cake production |
| CN114585259A (en) * | 2019-10-22 | 2022-06-03 | 雀巢产品有限公司 | Composition containing A2-beta-casein for promoting improvement of character in young mammals |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BR112021007211A2 (en) * | 2018-10-19 | 2021-08-10 | Compagnie Gervais Danone | process for producing a strained acid dairy product |
-
2023
- 2023-07-21 CN CN202310896703.6A patent/CN116622592B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101697752A (en) * | 2009-11-04 | 2010-04-28 | 内蒙古伊利实业集团股份有限公司 | Sour milk added with casein phosphopeptide and preparation method thereof |
| CN102258080A (en) * | 2011-07-15 | 2011-11-30 | 帝斯曼知识产权资产管理有限公司 | Cereal yoghurt and preparation method thereof |
| CN109497517A (en) * | 2017-11-12 | 2019-03-22 | 丛繁滋 | A kind of bionical method for preparing ferment and products thereof and application |
| CN114585259A (en) * | 2019-10-22 | 2022-06-03 | 雀巢产品有限公司 | Composition containing A2-beta-casein for promoting improvement of character in young mammals |
| CN113261592A (en) * | 2021-06-02 | 2021-08-17 | 彭星星 | Probiotics goat milk powder and preparation method thereof |
| CN114231456A (en) * | 2021-12-22 | 2022-03-25 | 广西壮族自治区水牛研究所 | Lactobacillus rhamnosus strain RSF-1 and application thereof in dairy cake production |
Non-Patent Citations (4)
| Title |
|---|
| Impact of intramammary inoculation of inactivated Lactobacillus rhamnosus and antibiotics on the milk microbiota of water buffalo with subclinical mastitis;Carlotta Catozzi等;《PLoS One》;第14卷(第01期);第1-18页 * |
| 基因组学分析粪肠球菌益生功能及增殖调控研究;焦月华;《中国博士学位论文全文数据库（基础科学辑）》(第02期);第A006-180页 * |
| 对流干燥制粒过程中干燥条件对乳酸菌活性和功能特性的影响研究;毛厚娟;《万方学位论文》;第1-93页 * |
| 食品生物防腐剂产生菌门间远缘细胞融合研究;张铁丹等;《中国食品学报》;第15卷(第05期);第27-32页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN116622592A (en) | 2023-08-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN113025521B (en) | Preparation process of lactobacillus bulgaricus powder with high fermentation activity | |
| CN111534435B (en) | Freeze-drying protective agent capable of improving acid resistance of bifidobacteria and application thereof | |
| CN107586741A (en) | A kind of Lactobacillus plantarum and its application in fruit ferment product | |
| CN116445321B (en) | Lactobacillus reuteri A21160 capable of lowering nucleoside and blood uric acid and application thereof | |
| CN115349639B (en) | Probiotic slow-release system for improving immunity and preparation method and application thereof | |
| CN112359002A (en) | Streptomyces albus and application thereof in production of epsilon-polylysine | |
| CN112940985A (en) | Lactobacillus rhamnosus preparation for enhancing human immunity and preparation method thereof | |
| CN112126599A (en) | High-density culture method of lactobacillus helveticus, preparation of high-activity bacterium powder and application of high-density culture method | |
| CN116606784B (en) | Application of novel Lactobacillus reuteri anti-freezing protective agent in vacuum freeze drying process | |
| CN111154689A (en) | Method for improving heat-resistant survival rate of probiotics | |
| CN114468304A (en) | Lactobacillus plantarum DMDL9010 microcapsule as well as preparation method and application thereof | |
| CN114317374A (en) | Preparation method of probiotic powder | |
| CN104152522A (en) | Method for preparing wheat active peptide from mixed bacterium solid state fermentation gluten powder | |
| CN116622592B (en) | Application of buffalo milk in preparation of lactobacillus rhamnosus spray drying protective agent | |
| CN116656590A (en) | Composition for improving capability of lactobacillus reuteri to adhere to Caco-2 cells and application of composition | |
| CN114107089B (en) | Lactobacillus plantarum and method for extracting beta-glucan by fermentation and application thereof | |
| CN116751683B (en) | Application of plant source peptide in lactobacillus paracasei spray drying | |
| CN108570430A (en) | A kind of lactobacillus delbruockii subspecies bulgaricus and preparation method thereof | |
| CN115851535A (en) | Lactobacillus rhamnosus WFP52 with function of regulating immunity and application thereof | |
| CN113201459B (en) | Method for quick-freezing, drying and preserving microorganisms | |
| CN109329648B (en) | Application of compound microecological preparation for antagonizing vibrio prawn | |
| CN113088479A (en) | Compound additive for promoting proliferation of saussurea involucrata | |
| CN113234632A (en) | Method for improving freeze-drying survival rate of lactobacillus reuteri through fermentation control | |
| CN109810917B (en) | Lactobacillus salivarius and application thereof | |
| CN113337417A (en) | Agrobacterium capable of efficiently degrading ethyl carbamate and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |