KR101101942B1 - Lactic acid bacteria microoganizm material using confectioneries, breads, noodle by-product - Google Patents

Abstract

PURPOSE: A lactic acid bacterial microorganism agent using by-products of baking is provided to prevent odor and to enhance meat quality and immunity. CONSTITUTION: A method for preparing lactic acid bacterial microorganism agent using by-products of baking comprises: a step of mixing 10-30 weight parts of the by-products after baking and 5-15 weight parts of by-products after making noodle to prepare a mixture; and a step of sterilizing the mixture by steam and inoculating Lactic acid bacterium. The by-products after baking contains 60% or more of carbohydrate, 8% or more of protein, 10% or more of lipid, 0.7% or more of salt(sodium), vitamin, and mineral. The by-products after making noodle contains 60% or more of carbohydrate, 8% or more of protein, 3% or more of lipid, and 0.1% or more of salt.

Description

Lactic acid bacteria microoganizm material using confectioneries, breads, noodle by-product}

The present invention is to cultivate lactic acid bacteria in high concentration using only confectionery, baking, noodle by-products without the addition of a medium component added as a nutrient for microbial fermentation using confectionery, bakery, noodle by-products, lactic acid, acetic acid, alcohol, etc. The present invention relates to a microbial agent cultured using lactic acid bacteria secreted in large quantities using confectionery, baking, and by-products.

Currently, confectionery, bakery, and noodle by-products have high content of sugars, fiber-containing carbohydrates, proteins, fats, vitamins, minerals, etc., which are used as media sources for the cultivation of microorganisms, and have flavor components. It is used as a raw material for feed. Confectionery, bakery, and noodle by-products have been shown to enhance palatability, increase the intake of feed and improve the weight gain due to the rich nutrition.

At present, confectionery by-products generated by manufacturing processes and distribution processes are mixed with raw materials such as food residue, livestock by-products, food by-products, sludge, corn, wheat, etc. Korean Patent Nos. 0387944, 0379910, 0586372, and 0050 1414 have been proposed.

Confectionery by-products used in the above invention is used as a raw material for supplementing the insufficient nutrients or used as one of the raw materials to promote fermentation is not a method of producing a microbial agent for culturing high concentration of microorganisms in a fermented feed.

This method has a problem in that it is not possible to obtain a high concentration of live bacteria of lactic acid bacteria which are added to the feed and useful for the production of livestock.

In addition, confectionery by-products have a disadvantage in that it is difficult to cultivate microorganisms at a high concentration because of a lot of fat and salt.

On the other hand, the confectionery by-products are generated in large quantities, while the baking by-products and noodle by-products are generated relatively little, and the baking by-products contain a preservative.

The present invention uses a confectionery by-product, baking by-products and noodle by-products to provide a microbial agent cultured with lactic acid bacteria at a high concentration that can be used in feed additives, agricultural product fermentation agents, silage additives, manure malodor improvement agent, organic material decomposition wastewater treatment spawn agent have.

The present invention for achieving the above object provides a lactic acid bacteria microorganism using confectionery, bakery and by-products by inoculating lactic acid bacteria in a mixture of confectionery by-products, baking by-products and noodle by-products solid phase fermentation.

In particular, the mixture is preferably made by mixing 10 to 30 parts by weight of bakery by-products and 5 to 15 parts by weight of noodle byproducts to 100 parts by weight of confectionery by-products.

Hereinafter, the lactic acid bacteria microbial agent using the confectionery, baking and noodle by-products of the present invention will be described in detail.

The lactic acid bacteria microbial agent of the present invention is prepared by inoculating lactic acid bacteria into a mixture of confectionery by-products, baking by-products, and noodle-by-products by solid phase fermentation.

Confectionery by-products are those products such as semi-finished products, debris, missing products or stock items that are out of sale, and are crushed by removing packaging materials and foreign substances, and have a high content of salt (sodium) and fat.

Confectionery by-products vary slightly depending on the type, but contains more than 60% carbohydrates, more than 8% protein, more than 10% fat, more than 0.7% salt (sodium), vitamins and minerals.

Baking by-products include packaging materials such as semi-finished products, crumbs, missing products or stocks that are out of sale, such as sugars, dairy products, eggs, salt, edible oils, yeast, etc. It is removed and pulverized and has a high salt content.

Baking by-products vary slightly depending on the type, but contain more than 50% carbohydrates, more than 6% protein, more than 5% fat, more than 0.7% salt (sodium), sorbic acid and propionic acid used as preservatives to inhibit microorganisms .

Noodles by-products are flours that have been pulverized by removing packing materials and foreign substances such as semi-finished products, debris, missing products or stock items that are out of sale. And low in fat.

Noodles by-products vary slightly depending on the type, but contain more than 60% carbohydrates, more than 8% protein, more than 3% fat, and more than 0.1% salt (sodium).

Lactic acid bacteria are cultured at high concentration by inoculating solid phase fermentation by inoculating lactic acid bacteria into a mixture of confectionery by-products, baking by-products, and noodle-by-products, all alone. Inoculation of lactic acid bacteria into confectionery by-products alone in solid phase fermentation does not result in the growth and proliferation of lactic acid bacteria due to fats and salts. Can not do it. In addition, when inoculated with lactic acid bacteria alone in the noodle byproducts because there is a lack of nutrients such as sugar, minerals, vitamins, there is a problem that the lactic acid bacteria are not grown and proliferated smoothly.

In particular, in order to obtain a microbial agent cultured with a higher concentration of lactic acid bacteria, the mixture is preferably made by mixing 5 to 15 parts by weight of bakery byproducts and 5 to 15 parts by weight of noodle byproducts.

The mixture is put into a microorganism solid fermenter and sterilized by steam, and the water content is adjusted to 30 to 60%, and then inoculated with lactic acid bacteria and incubated for 36 hours in an incubator adjusted to 37 ° C. At this time, the culture should be incubated for 36 to 48 hours to produce the best lactic acid bacteria.

Lactic acid bacteria can be said to be a generic name of bacteria that ferment sugars to produce a large amount of lactic acid, and do not decompose protein by decay. Such fermentation can be called lactic fermentation and can be roughly divided into normal lactic acid fermentation and abnormal lactic fermentation.

Normal lactic acid fermentation is a fermentation that produces 85% or more of lactic acid from glucose. Lactic acid bacteria that perform such fermentation are called normal lactic acid fermentation lactic acid bacteria, while abnormal lactic acid fermentation is a fermentation that produces lactic acid and other substances from glucose. One is fermentation type that produces lactic acid and alcohol by fermenting glucose, and the other is a fermentation type that produces lactic acid and 1.5 mole of lactic acid from 1 mole of glucose. Lactobacilluse is the latter fermentation type Bifidobacterium.

  At present, a myriad of lactic acid bacteria are known, but about 10 of them are mainly used as probiotics.

  Lactic acid bacteria can be classified into 5 strains as shown in Table 1 according to the characteristics of balance, fermentation type and aerobic development.

The generic name of lactic acid bacteria Balance Fermentation Type of Lactic Acid Bacteria Gas production Expiratory development Streptococcus Diplococci, streptococci Homo - + Pediococcus 4 Research Germs Homo - + Leuconostoc Diplococci, streptococci Hetero + + Lactobacillus Bacillus Homo - + Lactobacillus Bacillus Hetero + + Bifidobacterium Polymorphism Hetero + -

  Homo fermentation to secrete only lactic acid, hetero fermentation to secrete lactic acid, ethyl alcohol, carbon dioxide, bifidus fermentation to secrete lactic acid and acetic acid, propionic acid to secrete propionic acid and acetic acid, and carbon dioxide There is fermentation.

Normal intestinal flora is a group of bacteria that coexist while maintaining check and balance in the intestinal tract of healthy livestock. It plays an important role in the synthesis of various vitamins, the promotion of digestion, and the protection of intestinal infections. do. When mental or physical factors destroy the check and balance of normal enterobacteriaceae, the proliferation of beneficial lactic acid bacteria is suppressed, and the number of harmful bacteria with potential pathogenicity increases rapidly, followed by various diseases.

The main causes of the destruction of the normal intestinal bacterial flora are stress and odor, densely rearing, antibiotic and chemical use and overdose, and environmental changes. The administration of lactic acid bacteria to livestock is not only essential for strengthening the intestinal tract through the protection, maintenance of normal enterobacterial flora, and the rapid and continuous normalization of the disrupted enterobacterial flora, but also for the promotion of systemic health.

Lactobacillus inhibits the generation of various Amines, especially Ammonia due to abnormal fermentation of the digestive tract, and inhibits the generation of intestinal gas, thus suppressing fecal odor.

do. In addition, there is a diarrhea prevention effect because it has the effect of inhibiting Colibacillus, Proteus, Staphylococcus that causes diarrhea.

Such microorganisms containing lactic acid bacteria can be used for various purposes as feed additives, agricultural product fermenters, silage additives, and manure odor improvement agents.

The microbial agent of the present invention is cultivated at a high concentration by using confectionery by-products, bakery by-products and noodle-by-products, it is widely used in feed additives, agricultural product fermentation agents, silage additives, manure odor improvement agent, organic material decomposition wastewater treatment spawn agent have. Specifically, when used as feed additives, agricultural product fermenters, silage additives, manure odor improvers, organic material decomposition wastewater treatment spawns, etc., the digestibility of the livestock, meat quality, meat grade improvement, immune boosting effect, livestock environment improvement, antibiotic replacement effect and odor It has the effect of preventing, growing, and decomposing organic matters, and it is effective in treating wastewater, promoting fermentation of powder, and reducing odor.

Microorganisms cultured at a high concentration of such lactic acid bacteria can be maximized when used alone or in combination with yeast, actinomycetes, photosynthetic bacteria, lactic acid bacteria, fungi and the like.

Hereinafter, the present invention will be described in more detail with reference to Examples. The scope of the present invention is not limited to the following Examples.

[Examples 1-5]

10 kinds of lactic acid bacteria were added to 55 g of Lactobacilli MRS medium in 10 liters of 10 ml of 250 ml flask, and 100 ml of the liquid medium adjusted to pH 6.5 were sterilized at 121 ° C. for 15 minutes. After cooling the sterilized medium to 40 ℃ 10 strains of lactic acid bacteria were inoculated in a sterilized flask of 100 ml each of the medium and then incubated for 36 hours in an incubator adjusted to 37 ℃ to obtain a culture medium.

Confectionery by-products, baking by-products, noodle by-products were mixed in a predetermined ratio as shown in Table 2 below into a microorganism solid fermentation, sterilized by steam. Then, the water content of the steam was adjusted to 50% of the water content of the mixture, and 10% of the lactic acid bacteria were inoculated with about 1% of each culture medium, followed by incubation for 48 hours in the solid state microbial fermenter.

At this time, the solid phase fermented by-products were dried at 40 ° C. for 24 hours, and samples were taken to measure the number of viable cells.

[Comparative Example]

Unlike Example 1, the microbial solid fermenter was inoculated with 10 kinds of lactic acid bacteria inoculated with bakery by-products, baking by-products, and noodle-by-products, respectively, and then the number of lactic acid bacteria was measured.

Comparative example Example One 2 3 One 2 3 4 55

Mixing amount (part by weight) Confectionery
by-product 100 - - 100 100 100 100 100 Baking
by-product - 100 - 10 20 30 40 50 Noodle
by-product - - 100 5 10 15 20 30












Viable cell count
(cfu / g)








Lactobacillus plantarum
8.1 × 10 ⁸
3.7 × 10 ⁸
8.8 × 10 ⁸
4.3 × 10 ⁹
6.8 × 10 ⁹
3.6 × 10 ⁹
2.5 × 10 ⁹
1.3 × 10 ⁹ Lactobacillus acidophilus
5.5 × 10 ⁸
2.2 × 10 ⁸
7.3 × 10 ⁸
5.8 × 10 ⁹
5.5 × 10 ⁹
3.4 × 10 ⁹
3.0 × 10 ⁹
2.9 × 10 ⁹ Lactobacillus casei
7.2 × 10 ⁸
2.8 × 10 ⁸
6.1 × 10 ⁸
4.1 × 10 ⁹
6.7 × 10 ⁹ 3.3 × 10 ⁹
3.6 × 10 ⁹
3.2 × 10 ⁹ Lactobacillus brevis
7.4 × 10 ⁸
4.3 × 10 ⁸
5.5 × 10 ⁸
3.3 × 10 ⁹
7.2 × 10 ⁹ 2.7 × 10 ⁹
2.5 × 10 ⁹
2.4 × 10 ⁹ Lactobacillus salivarius
4.6 × 10 ⁸
3.5 × 10 ⁸
4.4 × 10 ⁸
2.2 × 10 ⁹
6.7 × 10 ⁹ 4.2 × 10 ⁹
2.3 × 10 ⁹
2.6 × 10 ⁹ Bifidobacterium longum
2.4 × 10 ⁸
1.6 × 10 ⁸
2.7 × 10 ⁸
1.9 × 10 ⁹
5.3 × 10 ⁹ 1.7 × 10 ⁹
1.3 × 10 ⁹
1.0 × 10 ⁹ Enterococcus faecium
5.3 × 10 ⁸
2.2 × 10 ⁸
2.2 × 10 ⁸
3.8 × 10 ⁹
4.4 × 10 ⁹ 2.9 × 10 ⁹
4.4 × 10 ⁹
2.7 × 10 ⁹ Pediococcus acidilactici
3.1 × 10 ⁸
3.1 × 10 ⁷
4.9 × 10 ⁸
3.5 × 10 ⁹
3.9 × 10 ⁹ 3.1 × 10 ⁹
1.3 × 10 ⁹
1.8 × 10 ⁹ Pediococcus cereviciae
6.9 × 10 ⁸
2.8 × 10 ⁸
5.9 × 10 ⁸
3.1 × 10 ⁹
5.7 × 10 ⁹ 2.0 × 10 ⁹
1.7 × 10 ⁹
2.8 × 10 ⁹ Leuconostoc lactis

7.4 × 10 ⁸
3.4 × 10 ⁸
4.3 × 10 ⁸
2.6 × 10 ⁹
4.8 × 10 ⁹ 2.0 × 10 ⁹
2.8 × 10 ⁹
1.5 × 10 ⁹

※ viable cell number was expressed as colony forming unit (cfu).

As shown in Table 2, lactic acid bacteria were inoculated and incubated by mixing a certain amount of confectionery by-products, baking by-products and noodle by-products compared to Comparative Examples 1 to 3 inoculated with confectionery by-products, baking by-products and noodle-by-products. In Examples 1 to 5, it can be confirmed that the viable cell count of lactic acid bacteria contained a high concentration of viable cell number at 1.0 × 10 ⁹ cfu / g or more. In particular, in Examples 1 to 3, the number of live bacteria was significantly higher than 1.7 × 10 ⁹ cfu / g.

[pH measurement]

Ten samples of Comparative Examples 1 to 3 and Examples 1 to 5 were taken, and then the pH was measured to determine the yield of lactic acid and acetic acid due to fermentation.

Comparative Example 1 Comparative Example 2 Comparative Example 3 Example 1 Example 2 Example 3 Example 4 Example 5 Before fermentation 6.52 6.47 6.61 6.51 6.52 6.50 6.52 6.51 Lactobacillus plantarum 3.32 3.12 3.12 3.08 3.01 3.13 3.17 3.31 Lactobacillus acidophilus 3.26 3.20 3.27 3.09 3.04 3.12 3.20 3.34 Lactobacillus casei 3.34 3.33 3.29 3.11 3.26 3.18 3.25 3.32 Lactobacillus brevis 3.27 3.25 3.34 3.06 3.02 3.09 3.16 3.22 Lactobacillus salivarius 3.29 3.22 3.43 3.17 3.15 3.20 3.22 3.21 Bifidobacterium longum 3.71 3.58 3.65 3.42 3.32 3.49 3.51 3.52 Enterococcus faecium 3.69 3.56 3.55 3.44 3.45 3.48 3.48 3.48 Pediococcus acidilactici 3.23 3.34 3.18 3.12 3.09 3.14 3.19 3.22 Pediococcus cereviciae 3.23 3.37 3.15 3.09 3.04 3.17 3.14 3.19 Leuconostoc lactis 3.34 3.32 3.26 3.12 2.95 3.13 3.21 3.24

As shown in Table 3, the pH is lowered to the lowest 2.95 up to 3.52 in Examples 1 to 5 mixed with a certain ratio of confectionery, bakery and noodle, compared to Comparative Examples 1 to 3 fermented by confectionery, bakery and noodle byproducts alone, lactic acid, It can be seen that the production of acetic acid increased a lot.

Claims (2)

Sterilize the mixture of 10-30 parts by weight of bakery by-products and 5-15 parts by weight of bakery by-products with 100 parts by weight of confectionery by-products, and adjust the moisture content of the sterilized mixture with steam to 30-60%. Lactobacillus microbial agent using confectionery, baking and noodle by-products, characterized in that prepared by inoculation solid-phase fermentation. delete