CN1236681C - Method for preparing lactobacillus dry-powder product - Google Patents
Method for preparing lactobacillus dry-powder product Download PDFInfo
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Abstract
The present invention relates to a method for preparing lactobacillus dry-powder products, which comprises the following steps: lactobacillus strains are separated from commodity sour milk or natural fermented food; the lactobacillus strains are inoculated to special bacterium enrichment culture solution; 10% to 15% of sodium hydroxide is used to neutralize and stabilize the pH value of fermentation liquor in 5.6 to 6.0; bacterium enrichment cultivation is carried out for 4.0 to 4.7 hours at the temperature of 41.5 to 43.5 DEG C; the fermentation liquor carries out centrifugal treatment to obtain centrifugal sediment; the centrifugal sediment is uniformly mixed a bacterial freeze drying protective agent under an aseptic condition before freeze dryingpre-cooling treatment for 6 to 12 hours; finally, the centrifugal sediment carries out vacuum freeze drying and is packaged into a product by adopting nitrogen charging. The viable count of the product obtained by the method of the present invention is 5.4*10<11> CFU/g. The product is matched with lactic acid cocci according to the quantity of 0.002% to 0.004% and is inoculated to skimmed milk and fresh milk which are sterilized. Through 3.5 hours of fermentation (41 to 43 DEG C), milk is coagulated and produces acid at the temperature of 70 DEG T. The product has the advantages of good texture state and flavor and can be used as a good quality directly-throwing fermenting agent.
Description
(1) technical field
What the present invention relates to is a kind of preparation method of leavening, specifically a kind of preparation method that is used for the leavening of yogurt production.
(2) background technology
The traditional handicraft of fermented dairy product is to adopt a part of fermented dairy product to make the leavening of fresh milk, the natural bacterial strain that is representative with a small amount of high-quality fermented dairy product production still is applied in the workshop-based production at present, for example, ' Podkvasa ' of Bulgaria is exactly the preferably source (Korolev and Kondratenko, 1978) of original strain.After natural fermented, microorganism is separated from natural habitat, by cultivate, propagation and mix the leavening that the bacterial classification with different physiology and metabolic characteristics obtains different fermented dairy products.This leavening just can be used among the fermented dairy product suitability for industrialized production, is the prerequisite that forms the standardization fermented dairy product.The agent of proterties excellent fermentation is to guarantee fermented dairy product steady quality and high-quality key factor.Grigoroff first to the bacteriological research of sour milk, indicated that people utilized the end in the epoch of " natural lactic acid bacteria " in the natural environment in 1905.Wherein, Orla-Jensen is on the basis that the leavening technology has been established in the research of 1919 (Brian, 2001), and the separation of bacterial classification, evaluation and stable aspect done the work of many improvement.In 19 end of the centurys, commercial leavening has at first been prepared in the Chinese of Denmark gloomy (Chr.Hansen) laboratory.
The dairy products leavening can be divided into two classes, and a class is the leavening of composition, kind feature and phage sensitivity the unknown, can regenerate on request, as Kai Feier grain (Kefir Grain); Another kind of is the pure leavening of known microorganisms, is preserved by pure culture, and the latter is the main leavening of fermented dairy product.The leavening use amount of producing at present dairy products such as sour milk is the 3%-5% of raw milk, and the big needs of consumption expand numerous several generations continuously, during numerous and diverse easy pollution of working.Bacillus bulgaricus 5.4 * 10 with the technology of the present invention production
11CFU/g gets 0.002%-0.004% and streptococcus thermophilus and is used the demand that can satisfy acidified milk production, reaches direct application target.
(3) summary of the invention
The object of the present invention is to provide the preparation method of a kind of viable bacteria content height, consumption is little, ferment effect is good lactobacillus dry powder goods.The object of the present invention is achieved like this: from commercial sour milk or spontaneous fermentation food, isolate lactic acid bacillus mycopremna; With inoculation to by the skimmed milk powder of 5%-12%, the trypsin hydrolysis whey powder of 4%-6%, in the enriched medium that the lactose of the tomato juice of 3%-6%, the maltose of 3%-6%, 1%-3%, the yeast extract of 0.5%-0.7% or powder, the 40-80 milligram/formic acid of kilogram and the water of surplus are formed, in fermentation tank the control temperature 41.5-43.5 ℃, with in the NaOH of 10%-15% and constant zymotic fluid pH value at 5.6-6.0, fermented and cultured 4.0-4.7 hour; Zymotic fluid is at 0 ℃-20 ℃, and revolution is a centrifugal treating under 6000-15000 rev/min the condition, obtains centrifugal sediment; Add doubly by the 1-2 of centrifugal sediment weight and to add freeze drying protectant, freeze drying protectant is made up of the glutamic acid of the vitamin C of the glycerine of the milk powder of 10%-20%, 1%-3%, 1%-2%, 0.5%-1% or glycine, 5% sucrose, 1% trehalose and the water of surplus.Freeze drying protectant evenly mixes under aseptic condition with the thalline centrifugal sediment; Under 0 ℃ of-10 ℃ of temperature, carry out 6-12 hour freeze-drying preceding precooling treatment, vacuum freeze drying then.The present invention can also comprise following feature: 1, earlier lactic acid bacillus mycopremna was carried out ultraviolet mutagenesis before carrying out fermentation process, mutagenic condition is: 15-25W ultraviolet lamp, bacterial strain suspension shone 2 minutes apart from 30 centimetres of ultraviolet sources.2, add lactose during the fermentation, additional amount is 3-5 times of the NaOH of consumption.3, adopt the sodium lactate that produces in the D301 type resin adsorption sweat, add 10-15% sodium hydroxide solution or ammoniacal liquor simultaneously as nertralizer, the control pH value is constant in 5.5-6.0, film filter connected with fermentation tank the zymotic fluid in the sweat is carried out filtration treatment, add enrichment liquid simultaneously.4, in the zymotic fluid of centrifugal treating, the concentration of weight such as interpolation and zymotic fluid is 10% natrium citricum or sodium radio-phosphate,P-32 solution.
In the fermented dairy product production process, it is important that the leavening quality causes the pass, and the characteristic of leavening bacterial strain plays decisive action, and acid producing ability is strong, viscosity is high in order to obtain, the bacterial strain of raciness, we carry out lactic acid bacillus mycopremna and separate from commercial sour milk and spontaneous fermentation food.Enriched medium, condition of culture have been filtered out.Determined the strain breeding thereof technology.The bacterial strain of cultivating has good product acid, produces and glue, produce fragrant performance.Meet the technology that direct putting type ferment agent for sour milk is produced.For being reached, this research can develop purpose, from reduce leavening cost, raising vigor, directly the target that comes into operation is started with, adopted the preferred enriched medium prescription of orthogonal design, and controlled condition, the incubation time of the saturated design optimization sweat of the optimum secondary of employing D-, make final zymophyte number improve more than 10 times.Use lot of experiments simultaneously in the incubation nutriment of culture medium and metabolite the influence of thalli growth is determined that consumption, the lactic acid of generation, the polypeptide of lactose all have the effect of the thalli growth of inhibition during the fermentation.For this reason, studied and added lactose; Employing has the sodium lactate that produces in the D301 type resin adsorption sweat of special absorption lactic acid (or sodium salt), cooperates cushioning liquid or nertralizer simultaneously; Filter connected with fermentation tank the zymotic fluid in the sweat is carried out hyperfiltration treatment, and add enrichment culture medium.For the ease of storage, mailing, adopt the centrifugal treating zymotic fluid, add 10% natrium citricum or the sodium radio-phosphate,P-32 solution heavy simultaneously, to remove superfluous protein with zymotic fluid etc.Adopt secondary rotating orthogonal Combination Design to optimize starter culture frozen-dried protective agent prescription according to requirement of experiment.The bacillus bulgaricus powder that obtains through vacuum freeze-drying contains viable count 5.4 * 10
11CFU/g cooperates the amount with 0.002%-0.004% to be inoculated in sterilization skimmed milk and the fresh milk with the lactic acid coccus, through fermentation (41-43 ℃) in 3.5 hours, curdling was solid and produce 70 ° of T of acid, and structural state, excellent flavor can be used as the throw type leaven of high-quality.
Method of the present invention can be suitable for Bacillus acidi lacticis such as bacillus bulgaricus, lactobacillus acidophilus, Lactobacillus casei.
(4) specific embodiments
For a more detailed description to the present invention for example below:
Embodiment one:
From commercial sour milk or spontaneous fermentation food, isolate lactic acid bacillus mycopremna; With inoculation to by the skimmed milk powder of 5%-%, the trypsin hydrolysis whey powder of 4%-6%, the tomato juice of 3%-6%, the maltose of 3%-6%, the lactose of 1%-3%, the yeast extract of 0.5%-0.7% or powder, in the enriched medium that the 40-80 milligram/formic acid of kilogram and the water of surplus are formed, control temperature 41.5-43.5 ℃ during the fermentation, with in 15% the NaOH and constant zymotic fluid pH value at 5.6-6.0, after fermented and cultured 4.0-4.7 hour, the concentration of weight such as interpolation and zymotic fluid is 10% natrium citricum or sodium radio-phosphate,P-32 solution, at 0 ℃-20 ℃, revolution is a centrifugal treating under 6000-15000 rev/min the condition, obtains centrifugal sediment for concentrating bacterium liquid; Add doubly by the 1-2 of centrifugal sediment weight and to add freeze drying protectant, freeze drying protectant is made up of the glutamic acid of the vitamin C of the glycerine of the milk powder of 10%-20%, 1%-3%, 1%-2%, 0.5%-1% or glycine, 5% sucrose, 1% trehalose and the water of surplus; Freeze drying protectant evenly mixes under aseptic condition with the bacterium concentrate, under 0 ℃ of-10 ℃ of temperature, carries out 6-12 hour the preceding precooling treatment of freeze-drying, makes product through vacuum freeze drying.
Embodiment two:
On the basis of embodiment one, before carrying out fermentation process, earlier the bacillus bulgaricus bacterial strain is carried out ultraviolet mutagenesis, mutagenic condition is: 15-25W ultraviolet lamp, bacterial strain suspension shone 2 minutes apart from 30 centimetres of ultraviolet sources.The inoculation that selects is to the skimmed milk powder by 5%-%, the trypsin hydrolysis whey powder of 4%-6%, the tomato juice of 3%-6%, the maltose of 3%-6%, the lactose of 1%-3%, the yeast extract of 0.5%-0.7% or powder, in the enriched medium that the 40-80 milligram/formic acid of kilogram and the water of surplus are formed, control temperature 41.5-43.5 ℃ during the fermentation, with in the NaOH of 10%-15% and constant zymotic fluid pH value at 5.6-6.0, after fermented and cultured 4.0-4.7 hour, the concentration of weight such as interpolation and zymotic fluid is 10% natrium citricum or sodium radio-phosphate,P-32 solution.At 0 ℃-20 ℃, revolution is a centrifugal treating under 6000-15000 rev/min the condition, obtains centrifugal sediment for concentrating bacterium liquid; Add doubly by the 1-2 of centrifugal sediment weight and to add freeze drying protectant, freeze drying protectant is made up of the glutamic acid of the vitamin C of the glycerine of the milk powder of 10%-20%, 1%-3%, 1%-2%, 0.5%-1% or glycine, 5% sucrose, 1% trehalose and the water of surplus; Freeze drying protectant evenly mixes under aseptic condition with the bacterium concentrate, under 0 ℃ of-10 ℃ of temperature, carries out 6-12 hour the preceding precooling treatment of freeze-drying, makes product through vacuum freeze drying.
Embodiment three:
On the basis of embodiment one and embodiment two, add lactose during the fermentation, additional amount is 3-5 times of the NaOH of consumption.Control during the fermentation temperature 41.5-43.5 ℃, with in 15% the NaOH and constant zymotic fluid pH value at 5.6-6.0, after fermented and cultured 4.0-4.7 hour, at 0 ℃-20 ℃, revolution is a centrifugal treating under 6000-15000 rev/min the condition, obtains centrifugal sediment for concentrating bacterium liquid; Add doubly by the 1-2 of centrifugal sediment weight and to add freeze drying protectant, freeze drying protectant is made up of the glutamic acid of the vitamin C of the glycerine of the milk powder of 10%-20%, 1%-3%, 1%-2%, 0.5%-1% or glycine, 5% sucrose, 1% trehalose and the water of surplus; Freeze drying protectant evenly mixes under aseptic condition with the bacterium concentrate, under 0 ℃ of-10 ℃ of temperature, carries out 6-12 hour the preceding precooling treatment of freeze-drying, makes product through vacuum freeze drying.
Embodiment four:
On the basis of embodiment one to three, adopt the sodium lactate that produces in the D301 type resin adsorption sweat, add 10-15% sodium hydroxide solution or ammoniacal liquor simultaneously as nertralizer, control pH value is constant in 5.5-6.0.After fermented and cultured 4.0-4.7 hour, in the zymotic fluid of centrifugal treating, adding concentration with weight such as zymotic fluid and be 10% natrium citricum or sodium radio-phosphate,P-32 solution, is centrifugal treating under 6000-15000 rev/min the condition at 0 ℃ of-20 ℃ of revolution, obtains centrifugal sediment for concentrating bacterium liquid; Add doubly by the 1-2 of centrifugal sediment weight and to add freeze drying protectant, freeze drying protectant is made up of the glutamic acid of the vitamin C of the glycerine of the milk powder of 10%-20%, 1%-3%, 1%-2%, 0.5%-1% or glycine, 5% sucrose, 1% trehalose and the water of surplus; Freeze drying protectant evenly mixes under aseptic condition with the bacterium concentrate, under 0 ℃ of-10 ℃ of temperature, carries out 6-12 hour the preceding precooling treatment of freeze-drying, makes product through vacuum freeze drying.
Embodiment five
On the basis of embodiment one to three, add lactose during the fermentation, additional amount is 4 times of the NaOH that consumes, control pH value is constant in 5.5-6.0.After fermented and cultured 4.0-4.7 hour, adding concentration with weight such as zymotic fluid and be 10% natrium citricum or sodium radio-phosphate,P-32 solution, is centrifugal treating under 6000-15000 rev/min the condition at 0 ℃ of-20 ℃ of revolution, obtains centrifugal sediment for concentrating bacterium liquid; Add doubly by the 1-2 of centrifugal sediment weight and to add freeze drying protectant, freeze drying protectant is made up of the glutamic acid of the vitamin C of the glycerine of the milk powder of 10%-20%, 1%-3%, 1%-2%, 0.5%-1% or glycine, 5% sucrose, 1% trehalose and the water of surplus; Freeze drying protectant evenly mixes under aseptic condition with the bacterium concentrate, under 0 ℃ of-10 ℃ of temperature, carries out 6-12 hour the preceding precooling treatment of freeze-drying, makes product through vacuum freeze drying.
Embodiment six:
On the basis of embodiment one to three, film filter connected with fermentation tank the zymotic fluid in the sweat is carried out filtration treatment, replenish enriched medium with the stream addition simultaneously.After fermented and cultured 4.0-4.7 hour, in the zymotic fluid of centrifugal treating, adding concentration with weight such as zymotic fluid and be 10% natrium citricum or sodium radio-phosphate,P-32 solution, is centrifugal treating under 6000-15000 rev/min the condition at 0 ℃ of-20 ℃ of revolution, obtains centrifugal sediment for concentrating bacterium liquid; Add doubly by the 1-2 of centrifugal sediment weight and to add freeze drying protectant, freeze drying protectant is made up of the glutamic acid of the vitamin C of the glycerine of the milk powder of 10%-20%, 1%-3%, 1%-2%, 0.5%-1% or glycine, 5% sucrose, 1% trehalose and the water of surplus; Freeze drying protectant evenly mixes under aseptic condition with the bacterium concentrate, under 0 ℃ of-10 ℃ of temperature, carries out 6-12 hour the preceding precooling treatment of freeze-drying, makes product through vacuum freeze drying.
Embodiment seven:
From commercial sour milk or spontaneous fermentation food, isolate lactic acid bacillus mycopremna.Lactic acid bacillus mycopremna can comprise bacillus bulgaricus, lactobacillus acidophilus, Lactobacillus casei etc.Activated above-mentioned bacterial strains is inoculated into by 10% skimmed milk powder in the ratio of enrichment culture medium weight 1%-2%, 4% trypsin hydrolysis whey powder, in the enriched medium that the water of 3% tomato juice, 3% maltose, 1% lactose, 0.5% yeast extract or powder, 40 milligrams/kilogram formic acid and surplus is formed, in fermentation tank control 41.5 ℃ of temperature, with in 15% the NaOH and constant zymotic fluid pH value 5.7, fermented and cultured 4.0-4.7 hour.Add lactose during the fermentation, additional amount is 4 times of the NaOH that consumes.Adopt the sodium lactate that produces in the D301 type resin adsorption sweat.In zymotic fluid, the concentration of weight such as interpolation and zymotic fluid is 10% natrium citricum or sodium radio-phosphate,P-32 solution, under 0 ℃-20 ℃ temperature, with revolution is that 6000-15000 rev/min high speed channel separator carries out continuous centrifugal and handles, or adopts the generic centrifuge batch (-type) to handle to obtain centrifugal sediment.Adopt the high speed channel separator, can improve separative efficiency so that the centrifugal treating process is moved continuously.Under 0 ℃ of-10 ℃ of temperature, centrifugal sediment carried out precooling treatment before 6-12 hour the freeze-drying; Press the centrifugal sediment equal weight and add freeze drying protectant; freeze drying protectant is made up of 10% milk powder, 1% glycerine, 1% vitamin C, 0.5% glutamic acid or glycine, 5% sucrose, 1% trehalose and the water of surplus, and freeze drying protectant and bacterium concentrate evenly are mixed and made into product under aseptic condition.
Embodiment eight:
From commercial sour milk or spontaneous fermentation food, isolate lactic acid bacillus mycopremna.Lactic acid bacillus mycopremna can comprise bacillus bulgaricus, lactobacillus acidophilus, Lactobacillus casei etc.Above-mentioned bacterial strains activation back is inoculated into by 10% skimmed milk powder with 1%-2%, 6% trypsin hydrolysis whey powder, in the enriched medium that the water of 5% tomato juice, 5% maltose, 3% lactose, 0.7% yeast extract or powder, 80 milligrams/kilogram formic acid and surplus is formed, in fermentation tank 43.5 ℃ of temperature of control, with in the NaOH of 10%-15% and constant zymotic fluid pH value 5.9, fermented and cultured 4.0-4.7 hour.In zymotic fluid, add concentration with weight such as zymotic fluid and be 10% natrium citricum or sodium radio-phosphate,P-32 solution, under 0 ℃-20 ℃ temperature, be that 6000-15000 rev/min high speed channel separator carries out centrifugal treating with revolution, obtain centrifugal sediment; Also can select for use the usual vehicle centrifuge to carry out centrifugal treating.Adopt the high speed channel separator, can improve separative efficiency so that the centrifugal treating process is moved continuously.Press the centrifugal sediment equal weight and add freeze drying protectant; freeze drying protectant is made up of 20% milk powder, 3% glycerine, 2% vitamin C, 1% glutamic acid or glycine, 5% sucrose, 1% trehalose and the water of surplus; freeze drying protectant evenly mixes under aseptic condition with the bacterium concentrate; under 0 ℃ of-6 ℃ of temperature; centrifugal sediment carried out precooling treatment before 6-12 hour the freeze-drying, and after vacuum freeze-drying is made dry powder shape product.
Embodiment nine:
From commercial sour milk or spontaneous fermentation food, isolate the bacillus bulgaricus bacterial strain.Above-mentioned bacterial strains activation back is inoculated into by 10% skimmed milk powder with 1%-2%, 6% trypsin hydrolysis whey powder, in the enriched medium that the water of 5% tomato juice, 5% maltose, 3% lactose, 0.7% yeast extract or powder, 80 milligrams/kilogram formic acid and surplus is formed, in fermentation tank 43.5 ℃ of temperature of control, with in the NaOH of 10%-15% and constant zymotic fluid pH value at 5.8-5.9, fermented and cultured 4.0-4.7 hour.In zymotic fluid, add concentration with weight such as zymotic fluid and be 10% natrium citricum or sodium radio-phosphate,P-32 solution, under 0 ℃-20 ℃ temperature, be that 6000-15000 rev/min high speed channel separator carries out centrifugal treating with revolution, obtain centrifugal sediment; Also can select for use the usual vehicle centrifuge to carry out centrifugal treating.Adopt the high speed channel separator, can improve separative efficiency so that the centrifugal treating process is moved continuously.Press the centrifugal sediment equal weight and add freeze drying protectant; freeze drying protectant is made up of 20% milk powder, 3% glycerine, 2% vitamin C, 1% glutamic acid or glycine, 5% sucrose, 1% trehalose and the water of surplus; freeze drying protectant evenly mixes under aseptic condition with the bacterium concentrate; under 0 ℃ of-6 ℃ of temperature; centrifugal sediment carried out precooling treatment before 6-12 hour the freeze-drying, and after vacuum freeze-drying is made dry powder shape product.
Embodiment ten:
From commercial sour milk or spontaneous fermentation food, isolate the bacillus bulgaricus bacterial strain.Above-mentioned bacterial strains activation back is inoculated into by 10% skimmed milk powder with 1%-2%, 6% trypsin hydrolysis whey powder, in the enriched medium that the water of 5% tomato juice, 5% maltose, 3% lactose, 0.7% yeast extract or powder, 80 milligrams/kilogram formic acid and surplus is formed, in fermentation tank 43.5 ℃ of temperature of control, with in the NaOH of 10%-15% and constant zymotic fluid pH value 5.9.During the fermentation film filter is connected with fermentation tank the zymotic fluid in the sweat is carried out filtration treatment, replenish enriched medium with the stream addition simultaneously.Fermented and cultured 4.0-4.7 hour.In zymotic fluid, add concentration with weight such as zymotic fluid and be 10% natrium citricum or sodium radio-phosphate,P-32 solution, under 0 ℃-20 ℃ temperature, be that 6000-15000 rev/min high speed channel separator carries out centrifugal treating with revolution, obtain centrifugal sediment; Also can select for use the usual vehicle centrifuge to carry out centrifugal treating.Adopt the high speed channel separator, can improve separative efficiency so that the centrifugal treating process is moved continuously.Press the centrifugal sediment equal weight and add freeze drying protectant; freeze drying protectant is made up of 20% milk powder, 3% glycerine, 2% vitamin C, 1% glutamic acid or glycine, 5% sucrose, 1% trehalose and the water of surplus; freeze drying protectant evenly mixes under aseptic condition with the bacterium concentrate; under 0 ℃ of-6 ℃ of temperature; centrifugal sediment carried out precooling treatment before 6-12 hour the freeze-drying, and after vacuum freeze-drying is made dry powder shape product.
Claims (9)
1, a kind of preparation method of lactobacillus dry powder goods is characterized in that: from commercial sour milk or spontaneous fermentation food, isolate lactic acid bacillus mycopremna; With inoculation to by the skimmed milk powder of 8%-12%, the trypsin hydrolysis whey powder of 4-6%, in the enriched medium that the lactose of the tomato juice of 3-6%, the maltose of 3-6%, 1-3%, the yeast extract of 0.5-0.7% or powder, the 40-80 milligram/formic acid of kilogram and the water of surplus are formed, in fermentation tank the control temperature 41.5-43.5 ℃, with in the NaOH of 10%-15% and constant zymotic fluid pH value at 5.6-6.0, fermented and cultured 4.0-4.7 hour; Zymotic fluid is at 0 ℃-20 ℃, and revolution is a centrifugal treating under 6000-15000 rev/min the condition, obtains centrifugal sediment; Add doubly by the 1-2 of centrifugal sediment weight and to add freeze drying protectant; freeze drying protectant is made up of the glutamic acid of the vitamin C of the glycerine of the milk powder of 10%-20%, 1%-3%, 1%-2%, 0.5%-1% or glycine, 5% sucrose, 1% trehalose and the water of surplus; freeze drying protectant evenly mixes under aseptic condition with the thalline centrifugal sediment; under 0 ℃ of-10 ℃ of temperature; carry out 6-12 hour freeze-drying preceding precooling treatment, vacuum freeze drying then.
2, the preparation method of lactobacillus dry powder goods according to claim 1, it is characterized in that: before carrying out fermentation process, earlier Bacillus acidi lactici bacterium liquid is carried out ultraviolet mutagenesis, mutagenic condition is: the 15-25W ultraviolet lamp, bacterial strain suspension is apart from 30 centimetres of ultraviolet sources, shone 2 minutes, and obtained mutagenic strain.
3, the preparation method of lactobacillus dry powder goods according to claim 1 is characterized in that: add lactose during the fermentation, additional amount is 3-5 times of the NaOH of consumption.
4, the preparation method of lactobacillus dry powder goods according to claim 2 is characterized in that: add lactose during the fermentation, additional amount is 3-5 times of the NaOH of consumption.
5, according to the preparation method of any one described lactobacillus dry powder goods of claim 1 to 4, it is characterized in that: adopt the sodium lactate that produces in the D301 type resin adsorption sweat, add 10-15% sodium hydroxide solution or ammoniacal liquor simultaneously as nertralizer, control pH value is constant in 5.5-6.0.
6, according to the preparation method of any one described lactobacillus dry powder goods of claim 1 to 4, it is characterized in that: film filter is connected with fermentation tank the zymotic fluid in the sweat is carried out filtration treatment, and replenish enrichment culture medium with the stream addition.
7, according to the preparation method of any one described lactobacillus dry powder goods of claim 1 to 4, it is characterized in that: in the zymotic fluid of centrifugal treating, the concentration of weight such as interpolation and zymotic fluid is 10% natrium citricum or sodium radio-phosphate,P-32 solution.
8, the preparation method of lactobacillus dry powder goods according to claim 5 is characterized in that: in the zymotic fluid of centrifugal treating, the concentration of weight such as interpolation and zymotic fluid is 10% natrium citricum or sodium radio-phosphate,P-32 solution.
9, the preparation method of lactobacillus dry powder goods according to claim 6 is characterized in that: in the zymotic fluid of centrifugal treating, the concentration of weight such as interpolation and zymotic fluid is 10% natrium citricum or sodium radio-phosphate,P-32 solution.
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| CN107937304A (en) * | 2017-11-10 | 2018-04-20 | 北京颐和村生物科技有限公司 | The preparation method of the Yoghourt Production bacterium powder of lactic acid bacteria |
| CN109805232A (en) * | 2019-03-01 | 2019-05-28 | 天津科技大学 | Jujube three-stage probiotics fermention produces Low acid micro-ecological foods |
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2002
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101880644A (en) * | 2010-05-28 | 2010-11-10 | 广州立达尔生物科技有限公司 | Liquid submerged fermentation method for lactobacillus gasseri |
| CN101880644B (en) * | 2010-05-28 | 2013-05-22 | 广州立达尔生物科技股份有限公司 | Liquid submerged fermentation method for lactobacillus gasseri |
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