Optimization Of High-density Probiotic Fermentation Technology And Development Of Probiotic Ice Cream

As people pay attention to healthy eating and drinking,probiotics with health care function are also favored.Probiotics can regulate the balance of human intestinal flora,increase the number of probiotics in the intestine,treat intestinal flora imbalance,improve the body's immunity,adsorb carcinogens,inhibit and slow down the incidence of cancer.Probiotics are widely found in fermented dairy products?probiotic yogurt,probiotic fermented milk beverages,probiotic cheese?,fermented soy milk products,functional foods,and food additives?infant formula,middle-aged milk powder,fruit and vegetable juices?,dietary supplements?tablets,capsules,etc.?and oral microecological preparations.Today's probiotics industry has become an important direction of China's industry product structure adjustment and an important development trend in the future.With the enhancement of the concept of probiotics and the gradual expansion of its market,the production of high-density probiotics has become a strong demand in the probiotic market.High-density probiotic culture research is the most important link in the fermentation preparation process of probiotics.It has important theoretical and practical significance for the development and application of probiotic fermentation products.Therefore,research on high-density probiotic fermentation technology and explore high-efficiency probiotics.The preparation process is of great significance for the production practice of high-vigor probiotics.Based on the development requirements of the probiotic industry and the research background,this study selected three common probiotics Lactobacillus acidophilus CICC6005?LA?,Lactobacillus plantarum 6001?LP?Lactobacillus casei TSY1,LC The basic TJA medium was used as the basic nutrient of the three probiotics,supplemented by peptide proliferative substrates,and the growth of the three probiotics on the inexpensive medium was investigated by measuring the total number of viable bacteria.Then,the optimal combination ratio which was most beneficial to the growth of the cells was obtained by means of RSA optimization,so that a higher level of probiotic bacteria is obtained,and the goal of obtaining high-cell density fermentation to produce probiotics by using inexpensive biological materials is realized.The results of experiment showed that L.acidophilus CICC6005?LA?was used as a response value to proliferative substances A-collagen peptide and B-jujube by single factor experiment and response surface design?RSM?.The multiple regression equation Y₁ of powder and C-oligofructose was predicted according to this equation within the experimental range.The number of viable bacteria of L.acidophilus CICC6005 was the best.The combination was 0.28%of collagen peptide,0.28%of inulin,oligofructose.0.5%.Under this growth condition,the biomass of L.acidophilus CICC6005 can reach 1.29×10¹22 CFU/mL.The results of experiment that L.plantarum 6001?LP?responded to proliferative substances A-albumin peptide,B-inulin,C-The multiple regression equation of oligofructose is Y₂.According to this equation,it was predicted that L.plantarum 6001 had the best viable count in the experimental range.The best proliferative substrate combination was albumin peptide 0.30%,inulin 0.19%,The low fructose is 0.36%.Under the nutrient ratio,the biomass of the fermented L.plantarum 6001 can reach 1.92×10¹22 CFU/mL.The results of experiment that of L.casei TSY1,LC were also confirmed.L.casei TSY1 was used as the response value to optimize the proliferative substances A-collagen peptide,B-inulin and C-oligofructose,and a plurality of regression equations Y₃ were obtained.According to this equation,L.casei TSY1 had the highest number of viable bacteria.The optimal proliferative substrate combination was 0.3%collagen peptide,0.50%inulin,and 0.35%oligofructose.Under the optimized proliferative medium,L.casei TSY1 biomass can reach 3.64×10¹²CFU/mL.To study the fermentation conditions of the optimized proliferative medium.The optimum growth conditions for L.acidophilus CICC6005 were inoculum.3%⁵%,initial pH value 5.8⁶.2,fermentation temperature 35⁴0°C;optimal growth conditions of L.plantarum 6001 was inoculum size 3%⁵%,initial pH value5.8⁶.4,fermentation temperature 35³9°C;L.casei TSY1 growth optimal conditions was inoculation amount 3%⁵%,initial pH value 5.8⁶.6,fermentation temperature 35⁴0°C.In the range of optimum fermentation conditions for the growth of three probiotic strains,the RSA experimental design was used to further optimize the number of viable cells in the corresponding cells to determine the optimal fermentation conditions.The final optimization conclusion was that the total number of L.acidophilus CICC6005 viable bacteria was 3.51×10¹22 CFU/mL under the fermentation condition of L.acidophilus CICC6005 at 5%inoculation,initial pH6.2 and fermentation temperature 35°C.The fermentation of L.plantarum 6001,under the fermentation production conditions of 3.54%inoculation,initial pH 6.1 and temperature 36.8°C,the highest viable count of L.plantarum 6001 was 4.51×10¹²CFU/mL.Using the optimal optimized L.casei TSY1 fermentation conditions,the inoculum size was 3.9%,the initial pH was 6.3,and the fermentation temperature was 37.1°C.The total number of L.casei TSY1 viable bacteria reached 4.23×10¹²CFU/mL.In summary,the results showed that the three probiotics had significant differences in the concentration and composition of proliferative substrates,so that the level of fermentation also varies to varying degrees.The study used the combination of optimized proliferative substrates.The test results were all above 10¹²CFU/mL.The study also determined that there are some differences in the growth environment requirements of the three probiotics.The fermentation results obtained on the basis of the improved cheaper medium showed that the biomass could reach3.51.×10¹22 CFU/mL or more,the biomass was optimized by the fermentation conditions,and the biomass was increased 2 orders of magnitude compared with the basic TJA medium?10⁹-10¹00 CFU/mL?.The results of this study will have practical scientific value for the cost of fermentative production of probiotics and the application of probiotic fermented foods,starters or microecological preparations.Using the proliferative medium and fermentation conditions optimized in this study,the three probiotic bacteria were produced to test the application of soft ice cream,and the bacteria containing 1×10⁷ CFU/mL were concentrated in the raw material of the soft ice cream to prepare the probiotics.The ice cream product of the probiotic;the product is counted on the PCA plate,and the survival rate of the added probiotics in the ice cream is maintained at 10⁶ CFU/mL and above within 30 days,indicating that the production of the cold food product containing the probiotics using the ice cream as the carrier is feasible.This study also provided a better food resource for consumers'demand for functional health foods.