NL7905438A - METHOD FOR PREPARING A BIOLOGICAL PREPARATION FOR STIMULATING THE VITAL ACTIVITY OF BIOLOGICAL ORGANISMS - Google Patents

Description

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Applicant: Spetsialnoe Konstruktorsko-tekhnologicheskoe Bjuro "Dezintegrator" Tallin, U.S.S.R.

Short designation: Method for preparing a biological preparation for stimulating the vital activity of biological organisms.

The present invention relates to a method of preparing a biological preparation, for stimulating the vital activity of biological organisms, which comprises the preparation of a nutrient medium containing carbon, nitrogen, mineral salt, biologically active compound - contains sources; fermentation by adding a bacterial sourdough to the nutrient medium; and separating the obtained culture fluid from the biomass after the fermentation.

Methods are known for preparing biological preparations; for example, a method is known for preparing an enzymatic preparation by artificially cultivating Bacterium acidi propionicum on a nutrient medium which is skimmed milk, added to a product of animal origin, milk hydrolyzate, calcium chlorides and trace elements. The fermentation process is first carried out at the temperature of 20 ° C, then at 35 ° C with a residence after each heating step and a subsequent neutralization of the medium with a salt solution, for example sodium carbonate. Isolation of the preparation is accomplished by conventional techniques (Russian Inventor Certificate 186941).

There is also known a method for preparing an enzymatic preparation by artificially culturing microorganisms Bacillus mesentericus on a skimmed milk nutrient medium, milk hydrolyzate, ren-nine, followed by adding a fresh amount during fermentation defatted milk to prevent depletion of the nutrient medium. At the end of the growth process of the microorganisms, the medium is subjected to aeration. Then the enzymatic preparation is recovered from the culture mixture by any of the conventional methods such as precipitation. As a precipitant, the flower of leguminous crops pretreated with an alcohol and an organic acid such as lactic acid is used. If necessary, the obtained enzymatic preparation is dried (Russian Inventor Certificate 186942).

790 5438 "-2- 20835 / JD / tj

Such known preparations do not contain adequate amounts of amino acids which are indispensable for the vital activity of a living organism, as well as the required vitamins and yeasts.

There is also known a method for preparing a biological preparation by adding a bacterial sourdough of acidophilic bacteria with subsequent fermentation in the nutrient medium. The nutrient medium contains an animal feed, dried defatted milk, larvae and cocoons, ordinary salt and additives such as oobalt chlorides and benzoic acid.

IQ The initial fermentation and hydrolysis of each protein and the animal feed is carried out at a temperature between 15-20 ° C for a period of 36-48 hours. Final hydrolysis is carried out at a temperature of 40 ° C for about 36-48 hours. The medium must be stirred periodically during the fermentation. After the fermentation, the biomass is separated and the biological preparation obtained is recovered therefrom; this preparation is then filtered, cooled and packaged (Russian Inventor Certificate 282,052).

With this known process it is not possible to prepare a biological preparation with an internally balanced amino acid composition and an adequate content of enzymes, vitamins and trace elements.

It is an object of the present invention to provide a new biological preparation with a high efficiency with regard to the content of amino acids, enzymes, vitamins and trace elements adequate for vital activity of a living organism and the process for the preparation of intensify the biological preparation.

The present invention provides a method which is characterized in that a sourdough consisting of thermophilic bacteria of the genus Streptohacterium, Lactobacterium; mesophilic bacteria of the genus Streptococcus, Azotobacterium, Shermanni, 2q Bacterium acidi propionicum, Escherichia coli, Pesudomonas prepared by a long-term symbiosis and adaptation of these microorganisms to a nutrient medium enriched with carbon, nitrogen, mineral salt, organic active connection sources. With the choice of this new bacterial sourdough, nutrient medium, suitable conditions for fermentation and preparation of the nutrient medium, a highly efficient biological preparation is prepared with a 790 5 4 38 * * * -3- 20835 / JD / tj mi content of amino acid, enzymes, vitamins, trace elements suitable for vital activity of a living organism, and an intensified method for preparing the biological preparation is also provided.

The fermentation in the process of the present invention is carried out at a temperature between -5 and + 15 ° C for 1-1.5 days and then at a temperature between 20-25 ° C for 1-1.5 days.

After fermentation, the resulting culture liquid is separated from the biomass; the product obtained has the following properties: the total protein content is 6-26 wt. the pH is between 3.2-3.8; the acidity of

Turner is between 600-900 °.

The biological composition of the present invention contains amine acids (lysine, histidine, arginine, aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucin, tyrosine, phenylalanine), various enzymes, vitamins, carbohydrates, various low molecular weight compounds, trace elements, which elements are all basic elements, indispensable for the vital activity of a living organism.

The use of the biological preparation according to the present invention as a nutrient ensures by cells, a dynamically constant composition of the internal medium of the organism, allows to increase its energy level and prevents the imbalance between protein and enzymatic cell exchanges.

The preparation according to the present invention can be used both in liquid form (homogenized culture liquid) and in the form of a paste and dried powder (tablets); the liquid composition of the present invention can be mixed with any content of a food filler such as soybean meal, rice flour or a mixture of both, and dried at room temperature. The biological preparation has been tested as a nutrient, a stimulator of vital activity of a living organism on human beings and animals (pigs, piglets, calves).

When applied to humans, the biological composition of the present invention causes improved appetite, sleep, reduced fatigue, improved cheerfulness, and improved work capacity.

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When applied to animals with nutrients, the biological composition of the present invention causes an increase in weight of the animals of about 5-1056, their active behavior, mobility, and better taste qualities of meat.

The bacterial sourdough is best added to the nutrient medium in an amount of 2-5 vol. %. As a nutrient medium, use can be made of any suitable nutrient medium enriched with carbon, nitrogen sources, mineral salts and trace elements.

It is preferable to use a nutrient medium with the following composition in percent by weight: milk 30.0 - 35.0 rennet 2.0 - 3.0 pork by-products T9.0 - 21.0 eobalt sulfate 0.002 - 0.004 poultry eggs 1.5 - 2.0 fish 1.0 - 3.0 regular salt 0.8 - 1.0 ethanol 0.04 - 0.05 potassium chloride 0.4 - 0.5 20 calcium carbonate 1.8 - 2.0 honey 1.0 - 1.5 - propolis 0.1 - 0.15 manganese sulphate 0.002 0.004 multisand 1.8-2.0 25 legumes the rest

The use of the components of the nutrient medium is due to the fact that the above-mentioned ingredients are first of all used as a source of microflora; legumes, fish and bird eggs are used as protein sources; honey and propolis are used as a carbohydrate source; manganese sulfate, cobalt sulfate and potassium chloride which are used as a trace element source, using calcium carbonate to provide a buffer system and also as a calcium source.

In order to perform the mechanical activation of the components contained in the nutrient medium, the latter is subjected to disintegration at a blowing speed of 100-300 m / sec before adding the sourdough.

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The disintegration of the nutrient medium makes it possible to activate the fermentation process.

In order to homogenize and improve the quality of the biological preparation, the culture fluid is also subjected to disintegration at a blowing rate of 100-300 ra / sec.

The thus obtained biological preparation according to the present invention has the following properties: the total protein content is between 6-26 wt. %, the pH between 3> 2-3.8; Turner's acidity between 600-900 °.

The biological composition of the present invention contains amino acids (lysine, histidine, arginine, aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine), various enzymes, vitamins, carbohydrates, various low molecular weight compounds, trace elements, which are the essential ingredients essential for the vital activity of a living organism.

The use of the biological preparation according to the present invention as a nutrient ensures, by cells, a dynamically constant composition of the internal medium of the organism, allows to increase its energy level, prevents the protein from being unbalanced and enzymatic exchange of cells.

The composition of the present invention can be used in liquid form (homogenized culture liquid) and also as a paste or dried powder (tablets); the liquid biological preparation of the present invention can be mixed with any food filler such as soybean meal, rice flour or a mixture of both and dried at room temperature. The biological preparation has been tested as a nutrient, vital activity stimulant of a living organism. The biological preparation has been tested as a nutrient, stimulator of vital activity of a living organism or 30 - humans and animals (pigs, piglets and calves).

When applied to humans, the composition of the present invention causes better appetite, sleep, reduced fatigue, improved cheerfulness, working capacity.

When applied to animals with nutrients, the composition of the present invention results in a weight gain of the diet 790 54 38 wp -1. \ _ · .. ··: - -6- 20835 / JD / tjren ($ 5-10), an activated behavior, mobility and improved taste qualities of the meat.

The method of the present invention is performed in the following manner.

The process can be carried out batchwise or continuously.

A nutrient medium is prepared first. Any suitable medium enriched with protein, carbohydrates, mineral salts and trace elements can be used as a nutrient medium. As. protein source can be used milk, rennet, by-products from pigs, eggs from birds, fish and other suitable products of animal origin (by-products from pigs, pig stomach and the like) taken from healthy animals immediately after slaughter. Before use, they are rinsed with cold water to remove foreign substances. As protein source and sugars, various plants can be used, including drug plants (more than 100 varieties) such as plants belonging to the legume family, nettle, dandelion, dill, caraway, eucalyptus, schizandra, valerian, calendula, beetroot and the like. Trunks, leaves, roots as well as the plant seeds and flower bulbs are used. Honey and propolis are used as carbohydrates. As the trace element source 20 use is made of metal salts and oxides.

All components of the nutrient medium are mixed; for the purpose of the mechanical activation, it is preferred that the components for the fermentation be subjected to a disintegration at a blowing speed of 100-300 m / sec. The fermentation is effected by means of a bacterial sourdough which is supplied in an amount of 2-5 vol. % of the nutrient medium. The bacterial sourdough comprises a mixture of various micro-organisms as already indicated.

During the fermentation at low temperatures between -5 and + 15 ° C, the base mass of the substrate is subjected to a fermentation by 3 ° mesophilic bacteria, while fermentation at high temperatures between 20-50 ° C is effected by thermophilic bacteria. After the complete fermentation process, the culture liquid is separated from the biomass, which is used as a bacterial leaven for the next cycle to prepare the biological preparation.

The culture fluid obtained is filtered and, to improve the quality of the biological preparation and to ensure its homogenization, it can be disintegrated to improve the quality of the biological preparation. at a blowing speed of 100-300 m / sec.

The biological preparation according to the present invention can be used as a dry product in liquid form and with the addition of nutrient fillers. The biological preparation obtained has a specific color and odor depending on the composition of the vegetable mixture and choice of other components of the nutrient medium.

For a better understanding of the present invention, some specific examples of the method of preparing a biological preparation are given below.

Example I

A nutrient medium is prepared in the following composition in weight percent: 15 milk 30.0 rennet 3.0 pork by-products 20.0 cobalt sulfate 0.004 bird's eggs (poultry eggs) 2.0 20 fish · 3J ordinary salt 1.0 ethanol 0.05 potassium chloride 0.5 calcium carbonate 2.0 25 honey 1.5 propolis 0.15 manganese sulfate. 0.004 i meerslik 2.0 flowers, roots, trunks, leaves of pods, rest 30 crops (peas, soy, cloves, locust tree, Glycyrrhiza glabra)

All components are cleaned and fed to a disintegrator to mix, disintegrate and activate at a blow speed of 170 m / sec. The resulting uniform mass in the amount of one ton is discharged in a bath to which previously a bacterial sourdough in the amount of 5 vol. % of the nutrient medium 790 54 38-8-2035 / JD / tj was added. The bacterial sourdough comprises a mixture of micro-organisms as previously indicated.

The fermentation is carried out at a temperature of 10 ° C for 28 hours. Then at a temperature of 40 ° C for 24 hours. After the complete fermentation, the middle layer containing the culture liquid is drained in an amount of 40? of the total volume. The culture fluid is filtered. The remaining biomass is used as a bacterial sourdough for the next production cycle. The filtered culture liquid is subjected to disintegration at a blowing speed of 170 m / sec and then packaged. The biological preparation obtained is a homogeneous, dark brown liquid with a pH of 3 * 2, acidity of 600 degrees Turner; total nitrogen content 6.9% - The preparation contains amino acids (lysine, histidine, arginine, aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenyl-15 alanine), complexes of enzymes with a number of hydrolytic exoenzymes, tri vial peptides, polysaccharides, vitamins, trace elements such as calcium, potassium, sodium, magnesium.

Example II

A nutrient medium is prepared in the following composition, in 20 weight percent: milk 20.0 rennet 2.0 pig stomachs 8.0 pork by-products 12.0 25 poultry eggs 2.0 common salt 1.0 fish .5.0 honey 1 .0 propolis 1.0 30 flower bulbs 1.0 seeds of corn, rye, rice 6.0 cobalt sulfate 0.004 chromium oxide Cr ,, 0 ^ 0.001 titanium oxide Ti02 0.001 35 potassium chloride 0.5 ethanol 0.2 stems, leaves, roots (nettle, the rest the flower, dill, caraway, eucalyptus, schizandra, valerian, calendula, beetroot) 790 54 38 t. * _9_ 20835 / JD / tj

All components are cleaned and passed to a disintegrator for mixing, disintegrating and activation by a treatment at a blowing speed of 250 m / sec. The resulting uniform mass in the amount of one ton is discharged into a bath to which 5 3 vol. % of a bacterial sourdough, similar to that described in Example I, is added.

The fermentation is carried out at a temperature of 5 ° C for 25 hours, then 35 ° C for 36 hours. After a complete fermentation process, the middle layer is drained which the culture liquid in a quantity of 50? of the total volume. The culture fluid is filtered. The residual biomass is used as a bacterial sourdough for the next production cycle. The filtered culture fluid is subjected to disintegration at a blowing speed of 200 m / sec, then packed.

The preparation thus obtained is a brown-reddish homogeneous liquid; pH 3.8; acidity 700 ° Turner; the total protein content is 11 ?.

The preparation contains amino acids (lysine, histidine, arginine, aspartic acid, threonine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine), enzymes, vita-20 mines, trivial peptides, polysaccharides, spore elemental (such as potassium, calcium, sodium, cobalt, chromium, titanium).

Example III

A nutrient medium is prepared in weight percentage in the following composition: -5 milk 35.0 rennet 2.0 pork by-products, 19.0 cobalt sulfate 0.003 poultry eggs 1.5 3 ° fish 2.5 common salt 0.8 ethanol 0 .04 potassium chloride 0.4 calcium carbonate 1.8 ® honey 1, o 790 54 38 X. <. - / i - -. . ,. . .:. . . Γ. -: -10- 20835 / JD / tj

continued Example III

propolis 0.1 manganese sulfate '0.002 5 lake lick 1.8 flowers, leaves, roots, leguminous plants (peas, soy, cloves, locust tree, glycyrrhiza glabra) the rest 10 -C0NCLUSIONS- 15 790 5 4 38 "

Claims (6)

1. A method of preparing a biological preparation for stimulating the vital activity of biological organisms, which comprises the preparation of a nutrient medium containing carbon, nitrogen, mineral salt, biologically active compound sources; fermentation by adding a bacterial sourdough to the nutrient medium, and separating the obtained culture liquor from the biomass after the fermentation, characterized in that a sourdough consisting of thermophilic bacteria of the genus Streptobacterium is used as the bacterial sourdough, Lactobacterium; mesophilic bacteria of the genus Streptococcus, Azoto-bacterium, Shermanni, Bacterium acidi propionicum, Escherichia coli, Pseudomonas prepared by a long-term symbiosis and adaptation of these micro-organisms to a nutrient medium enriched with carbon, nitrogen, mineral salt, biologically active compound sources. Method according to claim 1, characterized in that the fermentation is carried out at a temperature between -5 and + 15 ° C for 1-1.5 days and then at a temperature between 20-50 ° C for 1- 1 ,5 days. 20 Method according to claim 1, characterized in that the bacterial sourdough in an amount of 2-5 vol. % of the nutrient medium is added. Method according to claims 1-3, characterized in that the nutrient medium has the following composition: milk 30, .0 - 35.0 wt. % leb 2.0-3.0 wt. % pork by-products 19.0 - 21.0 wt. % cobalt sulfate 0.002 - 0.004 wt. % 30 poultry eggs 1.5-2.0 wt. % fish 1.0-3.0 wt. % ordinary salt 0.8-1.0 wt. % ethanol 0.04-0.05 wt. % potassium chloride 0.4 - 0.5 wt. % 35 calcium carbonate 1.8-2.0 wt. % 7905438 -12- 20835 / JÖ / tj honey 1.0 - 1.5 wt. propolis 0.1 - 0.15 wt. % manganese sulfate 0.002 - 0.004 wt. % sludge> 1.8-2.0 wt. % 5 legumes the rest 5. Process according to claims 1-4, characterized in that the nutrient medium is subjected to a disintegration at a blowing speed of 100-300 m / sec before the addition of the bacterial sourdough. Process according to claims 1 to 5, characterized in that the culture liquid, separated from the biomass, is subjected to disintegration at a blowing speed of 100-300 m / h for homogenization and improvement of the quality of the biological preparation. sec. 15 790 5 4'38