CN117562149A - Tea and coffee probiotic beverage composition - Google Patents

Tea and coffee probiotic beverage composition Download PDF

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Publication number
CN117562149A
CN117562149A CN202311261547.2A CN202311261547A CN117562149A CN 117562149 A CN117562149 A CN 117562149A CN 202311261547 A CN202311261547 A CN 202311261547A CN 117562149 A CN117562149 A CN 117562149A
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Prior art keywords
tea
beverage composition
coffee
bacillus
probiotic
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丁庆
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Zhejiang Kingzyme Biotechnology Co ltd
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Zhejiang Kingzyme Biotechnology Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/08—Oxidation; Fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/246—Addition of, or treatment with, enzymes or microorganisms

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Tea And Coffee (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

A tea and coffee probiotic beverage composition comprises isolated Bacillus coagulans and one or more non-bacterial ingredients, wherein the beverage composition comprises one or more non-bacterial ingredient dehydrated plant material. The dried materials such as tea leaf bud, leaf, stem, etc. are combined with fermentation broth in spray form, etc., and are subjected to electric heating, carbon baking, baking or microwave heating, etc., to prepare beverage composition which can produce lactobacillus, especially bacillus strain, to survive in hot water and maintain beneficial probiotic properties.

Description

Tea and coffee probiotic beverage composition
Technical Field
The invention relates to a beverage composition, in particular to a tea and coffee probiotic beverage composition.
Background
The gastrointestinal flora plays a number of vital roles in maintaining gastrointestinal function and general physiological health. The growth and metabolism of many individual microbial species living in the gastrointestinal tract is primarily dependent on the substrates they are able to use, most of which are from the diet. The probiotic organism is non-pathogenic, non-toxic, maintains viability during storage, and is resistant to passage of the stomach and small intestine. Generally, probiotics do not permanently form colonies in the host, and therefore require regular ingestion to maintain any health promoting properties. Based on these findings, attempts to change the composition and metabolic activity of bacterial groups by diet have been mainly conducted by supplementing food probiotics with nutrients of living microorganisms.
Disclosure of Invention
The object of the present invention is to provide a tea and coffee probiotic beverage composition in which lactic acid producing bacteria, in particular Bacillus species, continue to survive, e.g. being prepared at high temperature (e.g. 80, 90, 100, 120 or 150 ℃) in hot water and maintain beneficial probiotic properties, illustrating a beverage composition containing spores. In particular, the present invention has been isolated to provide beverage compositions containing bacillus coagulans (Bacillus coagulans) and one or more non-bacterial ingredients. In one aspect, the one or more non-bacterial components include dehydrated plant material.
Any dehydrated plant matter is derived from tea tree (Camellia sinensis). In one aspect, the dehydrated plant material is processed leaves, flower buds, roots and/or twigs. Preferably, the beverage composition is green tea, black tea, oolong tea, yellow tea or white tea. The present invention provides a beverage composition that is an instant tea and a brew (tea). In one aspect, the beverage composition is a caffeine-free tea.
Alternatively, the dehydrated plant matter is from a species other than tea tree. In one aspect, the beverage composition is herbal tea. Suitable herbal teas include rose tea, chamomile tea, gynostemma pentaphylla tea (jiangulan tea), ginger tea, peppermint tea, fruit tea, jasmine tea, hibiscus tea, lemon grass tea, ginseng tea and lewy wave tea.
In one instance, the isolated bacillus coagulans comprises about 0.1 to 50% by weight of the beverage composition. Preferably, the isolated bacillus coagulans comprises about 1 to 10% by weight of the beverage composition. Most preferably, the amount of bacillus coagulans is about 2-6% bacteria per teabag. (2-3 g of tea, about 50mg of bacteria per bag).
Bacillus coagulans is included in the beverage compositions of the present invention. The bacterial species include Bacillus coagulans, such as Bacillus coagulans hammer, preferably Bacillus coagulans hammer strain QBC1.
Preferably, the isolated bacillus coagulans is in spore form. The present invention provides for the activation of bacillus subtilis spores upon contact with a hot liquid. The hot liquid is typically hot water.
Alternatively, the isolated bacillus coagulans is in the form of a feeder cell. Alternatively, the isolated bacillus subtilis is in the form of a mixture of trophoblasts and spores.
The present invention also provides a beverage composition comprising isolated bacillus subtilis and one or more non-bacterial ingredients, such as coffee beans or fragments thereof, coffee grounds, chocolate powder and cocoa powder. Exemplary beverage compositions include coffee, hot chocolate and hot cocoa. Alternatively, the beverage composition is instant coffee or infusible coffee. In one aspect, the beverage composition is a caffeine-free coffee. Alternatively, bacillus subtilis in the form of a spray-dried powder is added directly to the dry beverage composition itself, or to the infused or reconstituted beverage liquid.
The Hammer strain of Bacillus coagulans belongs to probiotics and enters a food raw material list issued by China national Committee Wei Jian. In addition, the Bacillus coagulans Hammer strain is germinated at human body temperature or lower. In addition to the Hammer strain group, many other bacillus coagulans strains have mainly industrial uses, little or no nutritional benefit, and have environmental pollutants with unevaluated safety. In addition, many other non-Hammer strains of bacillus coagulans grow optimally when the temperature exceeds the body temperature of the human body and therefore do not germinate efficiently in the human body. Such strains are less suitable or not at all suitable for use as probiotics for human consumption.
A beverage composition comprising isolated bacillus or bacillus megaterium and one or more non-bacterial ingredients comprising plant material dehydrated by one or more non-bacterial ingredients.
The beverage composition of the present invention, the dehydrated plant material is obtained from tea tree (Camellia sinensis).
The beverage composition of the present invention, the dehydrated plant material is selected from the group consisting of processed leaves, flower buds, roots and twigs.
The beverage composition of the invention is white tea, green tea, black tea, oolong tea, rock tea, yellow tea or puer tea and dark tea. The beverage composition is instant tea or brew (tea).
The beverage composition of the present invention has dehydrated plant material derived from a species other than tea tree.
The beverage composition of the present invention is herbal tea.
The beverage composition of the present invention, wherein the herb tea is rose tea, chamomile tea, gynostemma pentaphylla tea, peppermint tea, road Yi Bocha, ginger tea, ginseng tea or lemon grass tea.
The beverage composition of the present invention, the isolated bacillus coagulans is the hammer strain QBC1 of bacillus coagulans.
The beverage composition of the present invention, the isolated bacillus coagulans is in the form of spores.
The beverage compositions of the present invention, when contacted with a hot liquid, bacillus subtilis spores are activated. The hot liquid is typically hot water.
The beverage composition of the present invention, the isolated bacillus coagulans is a feeder cell type.
The beverage composition of the present invention, the isolated bacillus coagulans is in the form of a mixture of feeder cells and spores.
A beverage composition comprises isolated Bacillus subtilis and one or more non-bacterial ingredients selected from coffee beans or fragments thereof, coffee powder, chocolate powder and cocoa powder.
The beverage composition of the present invention is coffee, hot chocolate or hot cocoa. The beverage composition is instant coffee or infusible coffee.
The beverage composition of the present invention is a caffeine-free coffee.
The beverage composition of the present invention, the isolated bacillus coagulans is in the form of spores.
The beverage compositions of the present invention, when contacted with a hot liquid, bacillus coagulans spores are activated.
The beverage composition of the present invention, the hot liquid is hot water.
Tea leaves or other dehydrated plant matter are coated or sprayed with spores or freeze-dried coagulated spore feeder cells.
Bacillus is added to the beverage composition separately or together with dehydrated plant material or non-bacterial ingredients.
Description of the embodiments
The invention is further described below with reference to examples.
The present invention relates to the discovery that non-pathogenic lactic acid producing bacteria (i.e. "lactic acid bacteria") such as exemplary bacillus nucleates persist in beverage compositions, e.g. are prepared in hot water, and retain beneficial probiotic properties.
Probiotic lactic acid producing bacteria;
definition of the probiotics useful in the methods and compositions of the invention lactic acid producing bacteria useful in the present invention are acidogenic and non-pathogenic. Although the present invention is not limited to known bacterial species, there are many identified suitable bacteria as described herein, so long as the purpose and goal of the bacteria are described. The acid production is critical to the effectiveness of the probiotic lactic acid producing bacteria.
The present invention provides for the use of lactic acid producing bacteria, such as spore forming bacillus species, such as bacillus coagulans. Preferably, the spore forming bacillus species is Hammer of bacillus coagulans.
Exemplary methods and compositions are described herein using bacillus coagulans as a probiotic. The purified and/or isolated bacillus coagulans are particularly useful as probiotics in beverage compositions. Enters the national Wei Jian commission food bill of materials.
Bacillus coagulans is a non-pathogenic gram-positive spore forming bacterium that produces L (+) lactic acid under fermentation conditions (dextrorotation). It is isolated from natural sources such as heat treated soil samples sown in nutrient media. Purified bacillus coagulans strains include endonucleases; an amylase; lactase, and as a source of enzymes, including cyclodextrin glucagon transferase. Bacillus coagulans has been used to produce lactic acid.
Bacterial species include bacillus coagulans, such as bacillus coagulans hammer, preferably bacillus coagulans hammer strain QBC1.
Bacillus coagulans can survive and form colonies in the gastrointestinal tract in a bile environment, and can proliferate in this low pH range.
Probiotic activity of bacillus coagulans;
it has been well reported clinically that many types of bacterial pathogens, fungal pathogens and pathogenic yeasts have the ability to cause a variety of gastrointestinal disorders, including but not limited to gastrointestinal normal biochemical dysfunction, gastrointestinal tissue necrosis and nutritional bioabsorbable disorders, and the like. The probiotic microorganism-containing composition of the present invention inhibits these pathogens. Thus, the compositions of the present invention are useful for the prophylactic or therapeutic treatment of conditions associated with infections caused by pathogens.
In another aspect, the bacillus coagulans strain is included in the composition in the form of a feeder cell. Preferably, the bacillus coagulans strain is comprised in the composition in spore form. The invention also provides that the Bacillus coagulans strain is contained in a composition in the form of a powder, a dried cell mass, a stable paste or a stable gel.
Bacillus spores are particularly useful in formulating and manufacturing products, such as the various beverage compositions described herein, because they are heat and pressure resistant and can be stored in dry powder form. Bacillus species are well suited for the present invention, particularly species that have sporulation capability and are relatively resistant to heat and other conditions, making them ideal choices for long term storage (shelf life) in product formulations.
The bacillus coagulans in the composition may be resistant to storage (shelf life) for about 12 days to 5 years, about 1 month to 18 months, about 3 months to 1 year, or about 6 months to 9 months. For example, at least 50, 65, 75, 90, 95 or 99% of the spores germinate after hot beverage preparation after a prolonged (e.g., two year) shelf life.
Probiotic beverage composition
The method comprises the steps of carrying out a first treatment on the surface of the The present invention is directed to a new discovery that lactic acid producing bacteria, particularly bacillus species, continue to survive in beverage compositions, e.g., prepared in hot water, and retain beneficial probiotic properties. Beverages are prepared by combining dry matter with a liquid such as water. In one aspect, the beverage is prepared by combining dry matter and liquid and heating the resulting combination. Alternatively, the combination may be heated by heat, baking or microwaves. Preferably, the combination of tea and bacillus subtilis in the tea bag is soaked in boiled water (about 100 ℃) for about 4 minutes. In another aspect, the hot water is passed through a combination of coffee and bacillus coagulans.
Since bacteria exist as feeder cells and/or spores, the compositions are prepared in a variety of structures depending on the species and form of the probiotic organism. The cells/spores are prepared in a variety of compositions suitable for use in beverage compositions. In one aspect, the bacteria are present as a mixture of spores and trophoblasts. Preferably, at least 90% of the bacteria are present as spores, e.g., 95%,98% or 99% are present as spores. Alternatively, prior to addition to the beverage compositions of the present invention, the core spore cells are cultured in a liquid that does not contain a nutrient source that induces sporulation or a liquid whose amount is limited. In another aspect, about 50%, about 75%, about 90%, about 95%, or about 99% of the feeder cells are killed by spray drying with a heat gun prior to addition of the beverage composition of the present invention.
Preferably, the beverage composition is tea. Tea is a beverage prepared by soaking tea shrubs, i.e. dehydrated plant materials such as leaves, flower buds, roots or twigs processed by tea trees, in hot water for several minutes. The present invention provides basic dehydrated teas such as black tea, oolong tea, green tea, yellow tea, white tea and bacillus subtilis. Alternatively, the tea is an instant tea or infusible tea. In one instance, the tea is a caffeine-free tea. For instant tea, the composition contains concentrated or dehydrated tea and bacillus subtilis. Such formulations are generally free of plant matter.
Mixed tea is also included in the present invention. Many mixed teas are prepared by adding other plants to the tea (black tea, oolong tea, green tea, yellow tea or white tea). For example, the well-known argey tea is bergamot-added black tea, and the jasmine tea is jasmine-added chinese tea.
The present invention also provides a beverage composition that is an herbal "tea". The term "herb" is a term used for small plants (from which seeds are derived) that are characterized by making seeds (seed), not woody but a part of mesophyll (fleshy). In addition to herbs, herbs include trees, shrubs, annual plants, vines and more primitive plants such as ferns, mosses, algae, mosses and fungi. These (herbs) were evaluated for their flavor, fragrance, medicinal and health properties, economical and industrial use, insecticidal properties, and colorants (dyes). The decoction, tonic decoction or herbal "tea" refers to any plant exudates except for tea bush (tea tree) sources. The herbal "tea" is generally made from fresh or dried flowers, fruits, leaves, seeds or roots by pouring boiling water into the plant parts and soaking for several minutes. In one aspect, the herbal "tea" is made from dried leaves, flowers, fruits or seeds of the herbal. Seeds and roots may also be cooked in an oven or placed on a microwave oven. If desired, the herb "tea" is then filtered out of the sweet taste before being served. For a suitable herb tea, the tea leaves, fennel tea, barley tea (Roasted barley tea), pizza tea, kang Nawei si tea, catnip tea, celecoxib tea (cerase teas), chamomile tea, chrysanthemum tea (made from dried flowers), citrus peel tea (including bergamot, lemon and orange peel), roasted corn tea (dried corn teas), phyllostachys tea, ai Jiya g tea (Essiac teas) (mixed herbal tea), fennel tea, gentian tea, ginger tea, ginseng tea, gelke camellia (Greek Mountain Tea) (made from various (Sideritis syriaca) plants), hibiscus tea (often mixed with rosehips), honey bush tea, balsam pear tea, gynostemma tea, hippocampus tea, labrado tea, lapa Qiao Cha (Lapacho teas), lemon grass tea, tea leaves, and the like. Licorice tea, lime tea (Lime blossom teas), lotus tea, mate tea, ma Dai lithocarpus tea, peppermint tea, american mistletoe tea (European mistletoe tea), nim leaf tea, nitenpyram leaf tea, red-covered cotyledon tea, brown rice tea (toased tea), louis tea (red bush or red), rose bark tea (often mixed with hibiscus), white rice tea (red bush or red tea), white tea (red tea), white tea, black tea, red tea, black tea, red tea, black tea rosemary tea, sage tea, sasafos tea, skeleton cover tea, ussonetia papyrifera tea (Staghorn Sumac tea), stevia rebaudiana tea, time tea, fig tea, owel tea (Uncaria tomentosa) tea, ba Li Liya tea, xiong Gezi tea, bei Jiba grass tea, barley tea (rototed whh includes oat tea), wong log tea, woodraft tea, arosa tea, sorrel tea, barley tea, and barley tea, source Jilin Ganzhen tea (Yuen Kut Lam Kam Wo Tea) and monocular old herbal tea (Tan Ngan Lo Medicated Tea).
The invention also provides a composition comprising isolated bacillus coagulans and one or more non-bacterial components in a tea bag. In one instance, the non-bacterial property includes dehydrated plant material obtained from tea tree. Optionally, the dehydrated plant material is processed leaves, flower buds, roots and/or twigs.
The invention also provides a teabag. Suitable tea bags include a bag of porous silk, paper, cotton or nylon with tea therein for making tea. The tea bag consists of tea and bag. When making tea, the tea can be left in the bag and can be thrown away easily. Preferably, the bacillus subtilis in the form of a spray dried powder is contained in or on a tea bag containing dehydrated plant material. Alternatively, the bacillus subtilis in the form of a spray dry powder is contained in or on a pouch containing dehydrated plant material. In one aspect, maltodextrin is contained in or on the surface of the pouch with bacillus subtilis. In another aspect, maltodextrin is contained with dehydrated plant material in or on a pouch containing bacillus subtilis. Preferably, about 10 hundred million bacillus subtilis in the form of a spray dried powder are contained in or on a pouch with dehydrated plant material.
In another aspect, the invention provides a beverage composition comprising isolated bacillus subtilis and one or more non-bacterial components. Suitable non-bacterial properties include coffee beans or their flavors, coffee grounds, chocolate powder and cocoa powder. Exemplary beverage compositions include coffee, hot chocolate and hot cocoa. The coffee may be instant coffee or infusible coffee. In one aspect, the coffee is a caffeine-free coffee. Other suitable non-bacterial properties include dairy products, dairy-free creamers, flavor extracts, natural sweeteners (e.g., stevia), and artificial sweeteners. In one aspect, bacillus subtilis in the form of a spray dry powder is added directly to the coffee itself (e.g., ground coffee beans or crystals or powders of freeze-dried coffee).
The invention also provides beverage compositions containing bacillus coagulans isolated from cold medications (e.g., theraFlu) requiring hot water. Bacillus subtilis in the form of spray dry powder is added before or after adding cold drug powder (e.g. Theraflu) to hot water. Or mixing the bacillus core with the dry ingredients of the cold medicine component, or dispersing the bacillus core into the dry ingredients of the cold medicine component.
In one instance, bacillus is applied directly to dehydrated plant matter or non-bacterial ingredients, such as tea leaves, or bacillus core trophoblasts, either spores or lyophilized, are coated or sprayed onto other dehydrated plant matter. In another aspect, the bacillus is added to the beverage composition together with or separately from the dehydrated plant material or non-bacterial ingredient, e.g., the beverage composition is a mixture of two or more separate parts, the first part being the dehydrated plant material and the second part being or containing bacillus coagulans or spores (if not dehydrated plant material). In the latter case, the beverage composition is a mixture of two or more different entities or particles. The nuclear spore portion of the mixture is any encapsulated or microencapsulated dry flora, spore or particle-containing mixture of nuclear spores and spores.
Alternatively, the isolated bacillus coagulans is in the form of spores. At least 85%, at least 90% or at least 95% of the bacillus coagulans isolated is pure spores. Alternatively, the isolated bacillus subtilis may be in the shape of a feeder cell. In one aspect, the isolated bacillus coagulans is at least 85%, at least 90%, or at least 95% pure feeder cells. In another aspect, the isolated bacillus subtilis is in the form of a mixture of feeder cells and spores. The bacillus coagulans mixture accounts for 90 percent of spores, and the trophoblasts accounts for 10 percent; spores account for 75%, trophoblasts account for 25%; the spores account for 60% and the trophoblasts account for 40%; 50% of spores and 50% of trophoblasts; the trophoblast accounts for 60 percent and the spore accounts for 40 percent; the trophoblast accounts for 75% and the spore accounts for 25%; the trophoblast accounts for 90% and the spore accounts for 10%.
The active substance isolated from bacillus and/or bacillus nucleatus is applied using any of a variety of known methods, including, for example, adding a powder, spray drying the probiotic onto the tea bag or coffee beans, or soaking the tea bag or coffee beans in a solution containing the probiotic. Optionally, bacillus is applied before making the tea bag. Alternatively, the bacillus may be applied during or after the tea bag is made. In another aspect, the Bacillus nucleatus in spray dried powder form is added directly to the tea itself. Alternatively, about 70 mg of bacillus core in the form of a spray dry powder per cup is added directly to the tea itself. In another aspect, maltodextrin is added directly to the tea itself along with bacillus subtilis in the form of a spray dried powder. Alternatively, about 10 million Bacillus subtilis in spray dry powder form per cup was added directly to the tea itself along with maltodextrin.
Any of a variety of methods of placing the bacterial composition in the beverage composition may be used. However, preferred methods include "spray drying" methods in which the tea bag or coffee beans are exposed to an atomized mixture containing the liquid composition in a low humidity chamber, and then about 80-110 of the chamber is exposed to F for drying liquid 0, thereby impregnating the components of the composition into the material of the tea bag or coffee beans.
Typical concentrations of viable bacteria or spores per square inch of the outer surface of the tea bag are about 1x10 7 〜1 x 10 12 CFU、1 x 10 8 〜1 x 10 11 CFU or 1x10 9~1 x 10 10 Cfu after drying, the teabag can be used immediately or stored in sterile packaging.
The active ingredient (i.e., the live bacteria or extracellular ingredient) comprises from about 0.01 wt.% to about 10 wt.%, from about 0.01 wt.% to about 1 wt.% or from about 0.05 wt.% to about 0.1 wt.% of the beverage composition. Alternatively, the isolated bacillus coagulans comprises about 1mg to about 10g, about 10mg to about 1g, or about 25mg to about 75mg of the beverage composition by weight. Most preferably, the amount of Bacillus coagulans is 10 Colony Forming Units (CFU) per teabag (about 50mg per teabag bacteria containing 2-3 g tea).
In one aspect, the amount of bacteria is about 10 per gram of beverage composition 4 -10 14 Colony Forming Units (CFU) (i.e., vegetative cells and/or bacterial spores), preferably 10 5 -10 13 CFU/g. More preferably, the concentration is 10 8 -10 13 CFU/g、10 9 -10 12 CFU/g or 10 10 -10 11 CFU/g. One partyThe amount of bacteria in the face is about 1X10 per serving of beverage composition 6 CFU. The actual amount in the composition may vary depending on the amount of composition to be dispersed in the beverage composition and the route of dispensing.
In one aspect, the present invention provides a tea bag in a sterile package that is stored at room temperature prior to consumption. Alternatively, the tea bag is used immediately.
In other aspects, the beverage composition contains at least 85%, at least 90%, at least 95% or 100% isolated bacillus subtilis spores.
As an example and not by way of limitation, the coagulated spores may be combined with any type of dried or lyophilized product that is dissolved in or mixed with hot water so long as the temperature of the mixture containing the coagulated spores is raised to the desired heat shock temperature required for germination of the spores (i.e., 5 minutes at 80 ℃). Bacillus coagulans spores may be combined with dried or lyophilized products at the time of preparation by the product manufacturer or consumer. Such dried or lyophilized products include, but are not limited to, tea bags, coffee (e.g., "freeze dried" or ground), flavors/fragrances for hot beverages, and creamers.
Example 1: preparing a bacillus coagulans culture;
bacillus coagulans Hammer (QBC 1) cells were inoculated into the conditioned nutrient broth at 30℃to pH 7.0 and grown to about 10 using a standard airlift fermentation vessel containing 5g peptone, 3g broth, 10-30 mg MnSO4 and 1,000 ml distilled water 8 -10 9 Cell density of individual cells/ml. Sporulation acceptable MnSO4 ranges from 1mg/l to 1g/l. Vegetative cells can be actively propagated at temperatures up to 150 ℃, while spores remain stable at temperatures up to 90 ℃. After fermentation, the bacillus coagulans cells or spores are harvested using standard methods (e.g., filtration, centrifugation), and the harvested cells and spores can be lyophilized, spray dried, air dried, or frozen. As described herein, supernatants from cell cultures are collected and used as secreted extracellular material from bacillus coagulans.
Typical yields of the above cultures are about 10 per gram of spores before drying 99 〜10 10 More typicallyThe type is in the range of about 1000-1500 hundred million cells/spore. The spores remain at least 90% viable after drying and when stored at room temperature for 10 years, and thus the effective shelf life of the Hammer spore containing coagulated spore composition is about 10 years at room temperature.
Example 2: preparing coagulated spores;
the dried bacillus coagulans spore culture was prepared as follows. 1000 tens of thousands of spores, 24g glucose extract from French fries, 10g digestion of poultry and fish, 5g FOS and MnSO44 were sown in 1 liter cultures containing 10 g. The culture was maintained at 37℃for 72 hours under high oxygen conditions to produce a culture of about 1500 hundred million cells per gram of culture. The culture was then filtered of the medium liquid and the bacterial particles resuspended in water and lyophilized. The freeze-dried powder is then ground to a fine powder using standard Good Manufacturing Practice (GMP).
Example 3: the bacillus nucleatus spores survive;
this study was conducted to determine the viability of the bacillus coagulans spores during transit through the stomach. The bacillus coagulans spore samples were placed in simulated gastric environment for different lengths of time to obtain viability. First, a homogeneous sample of at least 12g of the feed Bacillus coagulans is prepared. A pH1 brine solution was prepared with 3N HCl (150 ml in six 250ml solvent containers) and sterilized. Additional saline solutions of pH2 and pH3 were similarly prepared, resulting in 6 sterile 250ml containers, each containing 150ml of pH adjusted saline solution. Six sterile 250ml carrier containers, each containing 150ml saline, were prepared and sterilized. Phosphate buffer (about 400 ml) was prepared at pH 7.2. Test tubes (24) were prepared and sterilized, each containing 9ml of phosphate buffer at pH 7.2. Test tubes (120) each containing 9ml of physiological saline were prepared. GYE agar was prepared, sterilized and cooled to 45 ℃ in a water bath. Untreated samples (24) each weighed about 500 mg (equivalent to 100 hundred million spores). The samples were placed in a 37 ℃ solvent container, half incubated for 20 minutes, and the other half incubated for 120 minutes. After incubation for 20 min and 120 min, respectively, the samples were mixed homogeneously and 1ml was pipetted into 9ml of sterile phosphate buffer pH 7.2. Each will beAll 12 samples at each time point were placed in tubes containing sterile phosphate buffer and serial dilutions were then performed until 6 tubes were used for each sample. Final dilutions of the last two tubes were 3 x10 respectively 7 And 3 x10 8 About 300 and 30 CFU, respectively. The last two tubes of each sample were placed in a 70 ℃ water bath for 30 minutes. After 30 minutes, they were immediately cooled to 45 ℃. Three sterile dishes were prepared for each tube. 1.0. 1.0 ml was added to each dish from the heat treatment tube, and then 15ml of melted sterile GYE agar (45 ℃) was poured into each dish and mixed thoroughly. After coagulation, the dishes were inverted and incubated at 40 ℃ for 48 hours. Individual colonies were counted. The results are expressed in CFU per gram as shown in the following table. 1.0 E+10=1.0x10 10 The method comprises the steps of carrying out a first treatment on the surface of the See Table 1
In another series of experiments, researchers put the tea bag containing GBI-30 into boiling water and soak the tea for 4 minutes. Cell counting was performed. About 65% of bacillus megaterium survived. These data indicate that bacillus subtilis spores remain viable in the beverage compositions described herein.

Claims (10)

1. A tea and coffee probiotic beverage composition comprising isolated bacillus coagulans (Bacillus coagulans) and one or more non-bacterial ingredients comprising dehydrated plant material of one or more non-bacterial ingredients.
2. A tea and coffee probiotic beverage composition according to claim 1, wherein said dehydrated plant material in said beverage composition is derived from tea tree (Camellia sinensis).
3. A tea and coffee probiotic beverage composition according to claim 1, wherein said dehydrated plant material in said beverage composition is selected from processed leaves, flower buds, roots and twigs, or is instant tea or infusible (brewable) tea.
4. A tea and coffee probiotic beverage composition according to claim 1, wherein said beverage composition is white tea, green tea, black tea, oolong tea, rock tea, yellow tea or pu' er tea and black tea, and the dehydrated plant matter is derived from species other than tea plant, and may be various herb tea.
5. A tea and coffee probiotic beverage composition according to claim 1, wherein said beverage composition is a coffee-based beverage selected from one or more of isolated bacillus and coffee beans or fragments thereof, coffee grounds, chocolate powders and cocoa powders. The beverage composition is coffee, hot chocolate or hot cocoa, or is instant coffee or infusible coffee.
6. The tea and coffee probiotic beverage composition according to claim 1, wherein said beverage composition, in which tea beverage composition, after the deactivation process of tea leaves, is fermented by adding bacillus coagulans QBC1 during the kneading stage, and then is baked and dried slowly at 80-100 ℃; or after baking, adding a proper amount of bacillus coagulans bacterial liquid, and baking at 80 ℃ for more than 10 minutes until the water content is below 6%.
7. A tea and coffee probiotic beverage composition according to claim 1, wherein said beverage composition has bacillus coagulans isolated as hammer strain QBC1. When contacted with a hot liquid, the spores of bacillus are activated. Wherein the hot liquid is hot water.
8. A tea and coffee probiotic beverage composition according to claim 7, wherein said isolated bacillus is of the trophoblast type. Or the isolated bacillus is in the form of a mixture of trophoblasts and spores.
9. A tea and coffee probiotic beverage composition according to claim 1, wherein said beverage composition is processed by various heating methods, such as electrical heating, steaming, charcoal baking, roasting or microwave heating. The heating temperature is 50-150 deg.c and the heating time is 12-10 hr.
10. A tea and coffee probiotic beverage composition according to claim 1, wherein said dry material of the bud, leaf, stem etc. of tea leaves is combined with the fermentation broth in the form of an ultra-fine spray to ensure uniform contact.
CN202311261547.2A 2023-09-27 2023-09-27 Tea and coffee probiotic beverage composition Pending CN117562149A (en)

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