CN1673382A - Synergist for fermentation of lactolin - Google Patents
Synergist for fermentation of lactolin Download PDFInfo
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- CN1673382A CN1673382A CN 200410008992 CN200410008992A CN1673382A CN 1673382 A CN1673382 A CN 1673382A CN 200410008992 CN200410008992 CN 200410008992 CN 200410008992 A CN200410008992 A CN 200410008992A CN 1673382 A CN1673382 A CN 1673382A
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- lactobacillus
- fermented
- synergistic agent
- water
- streptococcus
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Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 19
- 230000004151 fermentation Effects 0.000 title claims abstract description 19
- 241000894006 Bacteria Species 0.000 claims abstract description 39
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 38
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 19
- 239000004310 lactic acid Substances 0.000 claims abstract description 11
- 239000002366 mineral element Substances 0.000 claims abstract description 4
- 239000012747 synergistic agent Substances 0.000 claims description 30
- 241000186660 Lactobacillus Species 0.000 claims description 28
- 229940039696 lactobacillus Drugs 0.000 claims description 24
- 241000194017 Streptococcus Species 0.000 claims description 9
- ZWEHNKRNPOVVGH-UHFFFAOYSA-N 2-Butanone Chemical compound CCC(C)=O ZWEHNKRNPOVVGH-UHFFFAOYSA-N 0.000 claims description 8
- 241000194031 Enterococcus faecium Species 0.000 claims description 8
- 241000196324 Embryophyta Species 0.000 claims description 7
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 5
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 5
- 241000194032 Enterococcus faecalis Species 0.000 claims description 4
- 241001134659 Lactobacillus curvatus Species 0.000 claims description 4
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 claims description 4
- 241000186840 Lactobacillus fermentum Species 0.000 claims description 4
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 4
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 4
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 claims description 4
- 241000192001 Pediococcus Species 0.000 claims description 4
- 241000191998 Pediococcus acidilactici Species 0.000 claims description 4
- 241000191996 Pediococcus pentosaceus Species 0.000 claims description 4
- 241000186429 Propionibacterium Species 0.000 claims description 4
- 241000186428 Propionibacterium freudenreichii Species 0.000 claims description 4
- 235000014962 Streptococcus cremoris Nutrition 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 229940012969 lactobacillus fermentum Drugs 0.000 claims description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 4
- 241000186869 Lactobacillus salivarius Species 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 7
- 239000007788 liquid Substances 0.000 abstract description 5
- 238000002360 preparation method Methods 0.000 abstract description 5
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 229910001424 calcium ion Inorganic materials 0.000 abstract 1
- 229910052802 copper Inorganic materials 0.000 abstract 1
- 229910052742 iron Inorganic materials 0.000 abstract 1
- 229910052749 magnesium Inorganic materials 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 229910052725 zinc Inorganic materials 0.000 abstract 1
- 241001465754 Metazoa Species 0.000 description 16
- 230000008901 benefit Effects 0.000 description 10
- 239000000203 mixture Substances 0.000 description 10
- 238000009472 formulation Methods 0.000 description 9
- 230000036541 health Effects 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 239000006041 probiotic Substances 0.000 description 4
- 235000018291 probiotics Nutrition 0.000 description 4
- 239000002028 Biomass Substances 0.000 description 3
- 235000012041 food component Nutrition 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 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 2
- 230000007812 deficiency Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 244000005706 microflora Species 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000000384 rearing effect Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 206010002198 Anaphylactic reaction Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 101710146739 Enterotoxin Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000019733 Fish meal Nutrition 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
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036783 anaphylactic response Effects 0.000 description 1
- 208000003455 anaphylaxis Diseases 0.000 description 1
- 230000008485 antagonism Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 239000003640 drug residue Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000147 enterotoxin Substances 0.000 description 1
- 231100000655 enterotoxin Toxicity 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 230000037345 metabolism of vitamins Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to one kind of lactic acid bacteria fermentation synergist, and the lactic acid bacteria fermentation synergist is water solution of water soluble mineral element compounds with Cu, Co, Mg, Fe, Zn and Ca ion molar ratio of 1.0-6.25 to 1.5-5.0 to 20-100 to 18-89 to 38.5-115 to 250-500. When the synergist is used in fermentation of lactic acid bacteria, it can replenish various nutritious components essential for the microbes to maintain and growth, raise the live bacteria content in the fermenting liquid obviously, shorten fermentation period, raise the production efficiency, low the fermentation cost, and make the micro ecological live bacteria preparation possess stable performance and effect and high activity.
Description
Technical field
The present invention relates to a kind of synergistic agent, specifically relate to a kind of synergistic agent lactobacillus-fermented, that improve lactic acid bacteria fermentation process viable bacteria biomass that is used for.
Background technology
Since the fifties, the promotion and application of microbiotic in livestock and poultry breeding industry have promoted the swift and violent development of livestock industry.But simultaneously, people have found that also a series of secondary faces such as microbiotic such as drug residue, resistance and ecological pollution ring, and jeopardize the publilc health of animal or human's class.So in recent years, forbidding or restriction are taked to microbiotic one after another in countries in the world, and actively are devoted to develop the microbiotic substitute, and wherein, animal microecological active bacteria formulation or beneficial microorganism additive or general designation probiotics are most representative class surrogates.Use little ecological active bacteria formulation, can promote growth of animal and weightening finish, enhancing body immunity function, reduce the animal dead rate, also can improve food conversion ratio and the productivity effect of animal rearing, and little ecological active bacteria formulation is the biotechnological formulation of pure natural, nontoxic, have no side effect, to animal and human no any detrimentally affect.Use probiotics in feed or animal rearing, alternative microbiotic or subdue the consumption of antibiotic etc significantly helps the health of animal and human's class, helps environment protection.
Milk-acid bacteria is the dominant microflora in the animal digestive tract normal flora, with animal or human's class " being the companion throughout one's life, is throughout one's life benefit ", brings into play following function: (1) antagonism pathogenic micro-organism, regulate animal digestive tract micro-flora balance, and promote animal health; (2) milk-acid bacteria can be by starting special and non-specific immunity system, strengthening immunity and disease resistance; (3) generation of inhibition tumour, health watches for animals; (4) milk-acid bacteria is treated the diarrhoea that is caused by intestinal bacteria and Salmonellas; (5) particularly the Lactobacterium acidophilum in the enteron aisle has the cholesterol in serum of reduction level, prevents high bile alcoholemia; (6) meta-bolites of lactobacillus bulgaricus has neutralizing effect to the enterotoxin that colibacillus discharges; (7) in addition, the lactic acid bacteria class probiotic bacterium can be decomposed into the casein of Ruzhong complexity less peptide and amino acid, thereby reduce some food anaphylaxis reactions that cause by dairy products, milk-acid bacteria can also be improved the utilization ratio of lactose, can synthesize nutritive substance, produce digestive enzymes, improve the activity of animal digestion enzyme, improve the metabolism of VITAMIN, prevent constipation.Therefore, milk-acid bacteria is a very useful class kind bacterium in probiotics.
The sole purpose of animal microecological active bacteria formulation is to provide useful viable bacteria for animal body and interior environment thereof, so contained number of viable promptly becomes one of most important standard that influences quality in this product.Simultaneously, the biomass of producing the fermenting process of this series products also becomes the important factor that influences the business economic benefit.
At present commercially available little ecological active bacteria formulation since during the fermentation the fermented liquid nutritive ingredient do not reach optimum level, the result causes: the one, and the biomass of fermenting process (the bacterium amount in unit volume or the unit weight) is lower, cause the viable count deficiency in the product, had a strong impact on the quality and the effect of product; The 2nd, cause enterprises production efficiency not high, time-consuming, take a lot of work, take material, the effort, directly influenced economic benefit of enterprises.Thereby existing most of little ecological active bacteria formulation viable count deficiency, the requirement that does not reach its physiological function of performance, the repeatability of its result of use and stability are all very poor, are difficult to the big area promotion and application.
Summary of the invention
The present invention is unstable and time-consuming in order fundamentally to solve existing little ecological active bacteria formulation viable count, take a lot of work, take material, effort, viable bacteria content does not reach physiological requirement, the repeatability of its result of use and all very poor problem of stability, thereby provide a kind of and replenish that microorganism is kept and the required multiple nutritional components of growing, significantly improve the viable bacteria content in the fermented liquid, shorten fermentation period, reduce fermentation costs, make little ecological active bacteria formulation stable performance, anti-processing, extend shelf life, strengthen its biological activity, and have the synergistic agent that is used for lactobacillus-fermented of good economic benefit and social benefit.
The objective of the invention is to realize by the following technical solutions:
The invention provides a kind of synergistic agent that is used for lactobacillus-fermented, it is by mineral element Cu
2+, Co
2+, Mg
2+, Fe
2+, Zn
2+, Ca
2+The aqueous solution that is made into by following molar ratio of water-soluble cpds:
Cu
2+∶Co
2+∶Mg
2+∶Fe
2+∶Zn
2+∶Ca
2+＝1.0～6.25∶1.5～5.0∶20～100∶18～89∶38.5～115∶250～500。
Described Cu
2+Water-soluble cpds be CuSO
4
Described Co
2+Water-soluble cpds be Co (NO
3)
2
Described Mg
2+Water-soluble cpds be MgSO
4
Described Fe
2+Water-soluble cpds be FeSO
4
Described Zn
2+Water-soluble cpds be ZnSO
4
Described Ca
2+Water-soluble cpds be CaCl
2
The described synergistic agent that is used for lactobacillus-fermented is by CaCl
22～4g/L, ZnSO
40.5～1.5g/L, FeSO
40.2～1.0g/L, CuSO
40.01～0.08g/L, Co (NO
3)
20.02～0.06g/L, MgSO
40.1 the aqueous solution that～0.5g/L forms.
The invention provides the above-mentioned purposes that is used for the synergistic agent of lactobacillus-fermented at lactic acid bacteria fermentation process.
Described milk-acid bacteria comprises: short lactobacillus, Lactobacterium acidophilum, lactobacillus bulgaricus, lactobacterium casei, lactobacillus cellobiosas, lactobacillus curvatus, lactobacillus delbruckii, lactobacillus fermentum, lactobacillus lactis, plant lactobacillus, plant lactobacillus, Streptococcus cremoris, two butanone suis, streptococcus faecium, the osculant suis, streptococcus acidi lactici, thermophilus streptococcus, pediococcus acidilactici, pediococcus cerevisiae, Pediococcus pentosaceus, the Xie Shi propionibacterium, propionibacterium freudenreichii, streptococcus faecium, streptococcus faecalis, lactobacillus, thermophilic lacto-bacilli, Lactobacillus plantarum, lactobacillus salivarius.
During use, add the above-mentioned synergistic agent that is used for lactobacillus-fermented provided by the invention in fermention medium, the addition of synergistic agent is the volume percent 0.1～0.25% of fermention medium.
Added the above-mentioned synergistic agent that is used for lactobacillus-fermented provided by the invention, can replenish that microorganism is kept and the required multiple nutritional components of growing, significantly improve the viable bacteria content in the fermented liquid, shorten fermentation period, reduce fermentation costs, make the viable lactic acid bacteria preparation have outstanding quality, and can produce tangible ecological benefits, economic benefit and social benefit.
Embodiment
Embodiment 1, preparation are used for the synergistic agent of lactobacillus-fermented
With CaCl
22～4g/L, ZnSO
40.5～1.5g/L, FeSO
40.2～1.0g/L, CuSO
40.01～0.08g/L, Co (NO
3)
20.02～0.06g/L, MgSO
40.1～0.5g/L mineral element compound is made into liquor, the composition and the proportioning of each synergistic agent are listed in table 1.
Table 1,
| Numbering | ???CaCl 2???(g/L) | ???ZnSO 4???(g/L) | ???FeSO 4???(g/L) | ????CuSO 4????(g/L) | ??Co(NO 3) 2????(g/L) | ???MgSO 4???(g/L) |
| ????I | ????2 | ????1.5 | ????0.2 | ????0.08 | ????0.02 | ????0.5 |
| ????II | ????2.5 | ????1.1 | ????0.4 | ????0.05 | ????0.04 | ????0.4 |
| ????III | ????3 | ????0.8 | ????0.7 | ????0.03 | ????0.05 | ????0.2 |
| ????IV | ????4 | ????0.5 | ????1.0 | ????0.01 | ????0.06 | ????0.1 |
| ????V | ????3.5 | ????0.9 | ????0.3 | ????0.04 | ????0.03 | ????0.3 |
Embodiment 2, be used for of the application of the synergistic agent of lactobacillus-fermented at lactobacillus-fermented
Used milk-acid bacteria mainly comprises: short lactobacillus, Lactobacterium acidophilum, lactobacillus bulgaricus, lactobacterium casei, lactobacillus cellobiosas, lactobacillus curvatus, lactobacillus delbruckii, lactobacillus fermentum, lactobacillus lactis, plant lactobacillus, plant lactobacillus, Streptococcus cremoris, two butanone suis, streptococcus faecium, the osculant suis, streptococcus acidi lactici, thermophilus streptococcus, pediococcus acidilactici, pediococcus cerevisiae, Pediococcus pentosaceus, the Xie Shi propionibacterium, propionibacterium freudenreichii, streptococcus faecium, streptococcus faecalis, lactobacillus, thermophilic lacto-bacilli, Lactobacillus plantarum, lactobacillus salivarius etc.
The synergistic agent that is used for lactobacillus-fermented of preparation among the embodiment 1 is added to the fermention medium of lactobacillus-fermented, the addition of synergistic agent is the volume percent 0.1～0.25% of fermention medium, simultaneously in contrast with the fermention medium that does not add synergistic agent, under similarity condition: cultivate 48h for 37 ℃, stirring velocity 230～250rpm, air flow is 1～2vol/vol/min (VVM) fermentation lactic acid bacteria, the results are shown in table 2.
Used streptococcus acidi lactici fermented solution is formed: 120 order bean cake powders (0.2～1%), 120 order imported fish meals (0.5～1.0%), 120 order Semen Maydis powders (0.5～1.0%), glucose (2～4.5%), NaCl (0.1～0.3%), Na
2HPO
4(0.5～1.5%), pH=5.5～5.8.
Table 2,
| Kind | The synergistic agent numbering | Synergistic agent accounts for the v% of fermentation culture | Fermentation time | The lactic acid bacteria biological amount |
| The short lactobacillus control group | ????I ????—— | ????0.05 ????—— | ????24h ????24h | ????1.7×10 9????5.0×10 6 |
| The Lactobacterium acidophilum control group | ????III ????—— | ????0.2 ????—— | ????18h ????18h | ????3.3×10 9????5.3×10 6 |
| The lactobacillus bulgaricus control group | ????V ????—— | ????0.9 ????—— | ????32h ????32h | ????2.4×10 9????3.4×10 8 |
| The lactobacterium casei control group | ????II ????—— | ????0.1 ????—— | ????18h ????18h | ????1.4×10 9????1.9×10 8 |
| The lactobacillus cellobiosas control group | ????IV ????—— | ????0.15 ????—— | ????24h ????24h | ????4.1×10 9????5.4×10 8 |
| The lactobacillus curvatus control group | ????V ????—— | ????0.1 ????—— | ????18h ????18h | ????2.8×10 9????5.8×10 8 |
| The lactobacillus delbruckii control group | ????IV ????—— | ????0.15 ????—— | ????18h ????18h | ????2.2×10 9????6.1×10 8 |
| The lactobacillus fermentum control group | ????III ????—— | ????0.06 ????—— | ????18h ????18h | ????4.5×10 9????3.4×10 8 |
| The lactobacillus lactis control group | ????I ????—— | ????0.09 ????—— | ????24h ????24h | ????2.9×10 9????4.2×10 8 |
| The plant lactobacillus control group | ????III ????—— | ????0.2 ????—— | ????18h ????18h | ????1.3×10 9????3.7×10 8 |
| The plant lactobacillus control group | ????IV ????—— | ????0.25 ????—— | ????32h ????32h | ????1.7×10 9????4.5×10 8 |
| The Streptococcus cremoris control group | ????II ????—— | ????0.2 ????—— | ????18h ????18h | ????8.7×10 9????7.4×10 8 |
| Two butanone suis control groups | ????III ????—— | ????0.19 ????—— | ????18h ????18h | ????7.6×10 9????2.7×10 7 |
| The streptococcus faecium control group | ????IV ????—— | ????0.18 ????—— | ????18h ????18h | ????8.9×10 9????3.5×10 8 |
| Osculant suis control group | ????V ????—— | ????0.1 ????—— | ????18h ????18h | ????4.6×10 9????1.4×10 8 |
| The streptococcus acidi lactici control group | ????I ????—— | ????0.15 ????—— | ????18h ????18h | ????2.6×10 10????1.1×10 8 |
| The thermophilus streptococcus control group | ????II ????—— | ????0.23 ????—— | ????24h ????24h | ????3.4×10 9????3.9×10 7 |
| The pediococcus acidilactici control group | ????III ????—— | ????0.21 ????—— | ????18h ????18h | ????2.0×10 9????5.9×10 7 |
| The pediococcus cerevisiae control group | ????V ????—— | ????0.13 ????—— | ????18h ????18h | ????1.8×10 9????5.6×10 8 |
| The Pediococcus pentosaceus control group | ????I ????—— | ????0.18 ????—— | ????24h ????24h | ????5.0×10 9????6.6×10 8 |
| The Xie Shi propionibacterium | ????IV | ????0.25 | ????18h | ????4.6×10 9 |
| Control group | ????—— | ????—— | ????18h | ????4.5×10 8 |
| The propionibacterium freudenreichii control group | ????I ????—— | ????0.1 ????—— | ????18h ????18h | ????0.9×10 9????3.2×10 8 |
| The streptococcus faecium control group | ????V ????—— | ????0.2 ????—— | ????18h ????18h | ????3.2×10 9????8.5×10 7 |
| Streptococcus faecalis, control group | ????IV ????—— | ????0.19 ????—— | ????18h ????18h | ????2.6×10 9????7.8×10 7 |
| The lactobacillus control group | ????II ????—— | ????0.15 ????—— | ????18h ????18h | ????1.5×10 10????5.4×10 9 |
| The thermophilic lacto-bacilli control group | ????II ????—— | ????0.12 ????—— | ????24h ????24h | ????1.9×10 9????5.0×10 7 |
| The Lactobacillus plantarum control group | ????III ????—— | ????0.10 ????—— | ????32h ????32h | ????3.5×10 9????1.4×10 8 |
As can be seen from Table 2, added the above-mentioned synergistic agent that is used for lactobacillus-fermented provided by the invention, can replenish that microorganism is kept and the required multiple nutritional components of growing, can make the viable bacteria content in the fermented liquid improve 10～100 times, different because of bacterial classification, and shorten fermentation period, reduce fermentation costs, make the effect of viable lactic acid bacteria preparation and performance is more stable, activity is stronger, have good economy, ecological benefits and social benefit.
Claims (10)
1, a kind of synergistic agent that is used for lactobacillus-fermented, it is by mineral element Cu
2+, Co
2+, Mg
2+, Fe
2+, Zn
2+, Ca
2+The aqueous solution that is made into by following molar ratio of water-soluble cpds:
Cu
2+∶Co
2+∶Mg
2+∶Fe
2+∶Zn
2+∶Ca
2+＝1.0～6.25∶1.5～5.0∶20～100∶18～89∶38.5～115∶250～500。
2, the synergistic agent that is used for lactobacillus-fermented as claimed in claim 1 is characterized in that, described Cu
2+Water-soluble cpds be CuSO
4
3, the synergistic agent that is used for lactobacillus-fermented as claimed in claim 1 is characterized in that, described Co
2+Water-soluble cpds be Co (NO
3)
2
4, the synergistic agent that is used for lactobacillus-fermented as claimed in claim 1 is characterized in that, described Mg
2+Water-soluble cpds be MgSO
4
5, the synergistic agent that is used for lactobacillus-fermented as claimed in claim 1 is characterized in that, described Fe
2+Water-soluble cpds be FeSO
4
6, the synergistic agent that is used for lactobacillus-fermented as claimed in claim 1 is characterized in that, described Zn
2+Water-soluble cpds be ZnSO
4
7, the synergistic agent that is used for lactobacillus-fermented as claimed in claim 1 is characterized in that, described Ca
2+Water-soluble cpds be CaCl
2
8, the synergistic agent that is used for lactobacillus-fermented as claimed in claim 1 is characterized in that, described synergistic agent is by CaCl
22～4g/L, ZnSO
40.5～1.5g/L, FeSO
40.2～1.0g/L, CuSO
40.01～0.08g/L, Co (NO
3)
20.02～0.06g/L, MgSO
40.1 the aqueous solution that～0.5g/L forms.
9, a kind of claim 1 or the 8 described purposes that are used for the synergistic agent of lactobacillus-fermented at lactic acid bacteria fermentation process.
10, the purposes that is used for the synergistic agent of lactobacillus-fermented as claimed in claim 9, it is characterized in that described milk-acid bacteria comprises: short lactobacillus, Lactobacterium acidophilum, lactobacillus bulgaricus, lactobacterium casei, lactobacillus cellobiosas, lactobacillus curvatus, lactobacillus delbruckii, lactobacillus fermentum, lactobacillus lactis, plant lactobacillus, plant lactobacillus, Streptococcus cremoris, two butanone suis, streptococcus faecium, the osculant suis, streptococcus acidi lactici, thermophilus streptococcus, pediococcus acidilactici, pediococcus cerevisiae, Pediococcus pentosaceus, the Xie Shi propionibacterium, propionibacterium freudenreichii, streptococcus faecium, streptococcus faecalis, lactobacillus, thermophilic lacto-bacilli, Lactobacillus plantarum, lactobacillus salivarius.
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| CNB2004100089929A CN1293197C (en) | 2004-03-23 | 2004-03-23 | Synergist for fermentation of lactolin |
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| CNB2004100089929A CN1293197C (en) | 2004-03-23 | 2004-03-23 | Synergist for fermentation of lactolin |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104140946A (en) * | 2014-07-25 | 2014-11-12 | 内蒙古斯隆生物技术有限责任公司 | Synergist for solid fermentation of saccharomycetes, lactic acid bacteria and bacilli |
| CN105265994A (en) * | 2015-10-26 | 2016-01-27 | 天津科技大学 | Method effectively improving heat stability of Nisin |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| GB9024223D0 (en) * | 1990-11-07 | 1990-12-19 | Fermentech Ltd | Production of hyaluronic acid |
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2004
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104140946A (en) * | 2014-07-25 | 2014-11-12 | 内蒙古斯隆生物技术有限责任公司 | Synergist for solid fermentation of saccharomycetes, lactic acid bacteria and bacilli |
| CN105265994A (en) * | 2015-10-26 | 2016-01-27 | 天津科技大学 | Method effectively improving heat stability of Nisin |
| CN105265994B (en) * | 2015-10-26 | 2019-01-29 | 天津科技大学 | A method of effectively improving Nisin thermal stability |
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| CN1293197C (en) | 2007-01-03 |
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