Application prospect of intelligent anaerobic culture system in the field of edible probiotics

□ Zhao Dekun Hangzhou Big Microorganism Technology Co.

This paper introduces an innovative intelligent anaerobic culture system that digitally controls the generation of anaerobic culture gas environment accurately, and has the ability to conduct parallel research on multiple innovative culture environments (simultaneous generation: multiple gases, multiple concentrations, multiple temperature options)

DW-100A-K intelligent anaerobic microbial culture system is the first in the industry to realize digital and precise control of anaerobic culture gas environment (adjustable 0~15% oxygen concentration) generation, and can realize multiple cultures simultaneously in multiple independent culture tanks An anaerobic bacteria culture research platform for parallel research on the environment (multiple gases, multiple concentrations, and multiple temperatures optional)

1 Count of viable bacteria in probiotic products such as yogurt

Probiotic yogurt is one of the more common active probiotic products on the market.

GB 6321-2003 "Hygienic Standard for Lactic Acid Bacteria Beverages" and GB 9302-2010 "Fermented Milk" both require the quantity of lactic acid bacteria in the product, namely ≥1×106cfu/mL

The working principle of DW-100A-K intelligent anaerobic culture system is to automatically control the extraction and replacement of gas through built-in precision oil-free vacuum pump, millibar pressure sensor and software control system, so as to ensure that the connected culture tank is kept within a few minutes.

2 Domestication and breeding of excellent oxygen-tolerant probiotic strains

There are many types of probiotics, among which Bifidobacterium is undoubtedly the most promising type of probiotics

The acquisition of aerobic bifidobacteria generally needs to be completed through three steps - isolation, identification and domestication

3 Production process optimization and process quality control of probiotic preparations

Under the guidance of the microecological theory, biological preparations or live bacteria preparations made of known beneficial microorganisms through special processes such as culture, fermentation and drying are called probiotic preparations

①The amount of viable bacteria should reach 107~1010/g;

②The strain should be stable, safe and reliable;

③ The strain can survive and reproduce in the intestinal tract, and has the ability to resist environmental changes;

④ The preparation should be able to be stored for a long time, and the number of viable bacteria should not be lower than the labeled number within the validity period

Taking the production of probiotic products as an example, the production process mainly consists of five basic steps: seed cultivation, feeding and inoculation, large-tank fermentation, bacterial liquid treatment and freeze-drying, and stability evaluation of probiotic products

4 Microbial culture omics (culturomics) research field

In recent years, with the development of metagenomic technology, people's understanding of the structure and function of intestinal flora has been deepened, but the pure culture of prokaryotes has been gradually neglected, and pure culture is important for elucidating the functions and functions of these microorganisms.

5 Research fields of intestinal biotransformation of traditional Chinese medicine health food ingredients

Biotransformation technology refers to the process of synthesizing and structurally modifying natural active compounds by using biological systems such as plant cells, microorganisms or enzymes, and then playing the role of enhancing efficiency, reducing toxicity, and producing active ingredients

Studies have shown that about 99% of the intestinal flora of humans and animals are anaerobic bacteria.

6 Research areas of in vitro models of gut microbes

In the current research process, the establishment of a reasonable and easy-to-operate in vitro model of intestinal microbes is of great significance to promote the development of intestinal microecology, human and animal nutrition