To study on mixed fermentation of probiotics, bacterial cultivation was carried out firstly. It was showed that the optimal pH values for growth of Lactobacillus, Yeast and Bacillus subtilis were 6.5, 6.0 and 7.0, respectively. And the suitable temperature for all of them was about 31°C. Then under selective conditions pH 6.0, 31°C and 160 r/min, three probiotics were cultivated by taking Lactobacillus as main bacteria and the others as auxiliaries. It was found that the desired bacterial number ratio of Lactobacillus: Yeast: Bacillus for mixed cultivation was 1:2:2 and the OD value of mixed bacterial solution achieved at 2.27 after three days.
| Published in | Chemical and Biomolecular Engineering (Volume 1, Issue 2) |
| DOI | 10.11648/j.cbe.20160102.13 |
| Page(s) | 45-48 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Mixed Cultivation, Lactobacillus, Yeast, Bacillus subtilis
| [1] | Yang XL. Developineol of the compound bacteria preparation and its application to purifying aquacullure wastewater. Thesis. Nanchang University, 2012. |
| [2] | Wu SX. The primary study on protein feed production with eichhornia crssipes by probiotic fermentation. Feed Ind 2016; 37 4): 54-55. |
| [3] | Zhang ST, Shi Y, Zhang SL, Wang HK. Progress on the studies and application of clostridium butyricum. Biotechnol Bull 2013; 9: 28-32. |
| [4] | Gao PF, Zhang ST, Zhao SP, Li J, Wang XW, Zhang HP. The application of lactic acids bacteria in animal breeder. Acta Ecologiae Animalis Domastici 2014; 07: 82-86. |
| [5] | Wang WW. Molecular ecology of Lactobacillus spp. in the gastrointestine of fish. Thesis. Chinese Academy of Agricultural Sciences Dissertation, 2011. |
| [6] | Wang J. Identification and application of two strains of potential probiotics associate with aquaculture of sea cucumber (Apostichopus japonicus). Thesis. Ocean University of China, 2012. |
| [7] | Rapoport A, Turchetti B, Buzzini P. Application of anhydrobiosis and dehydration of yeasts for non-conventional biotechnological goals. World J Microbiol Biotechnol, 2016; 32: 104 1-10). |
| [8] | Guan Z, Xue D, Abdallah II, Setroikromo R, Lv G, Quax WJ. Metabolic engineering of Bacillus subtilis for terpenoid production [J]. Appl Microbiol Biotechnol, 2015, 9: 395-9406. |
| [9] | Englezos V, Rantsiou K, Cravero F, Torchio F, Ortiz-Julien A, Gerbi V, Rolle L, Cocolin L. Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine. Appl Microbiol Biotechnol, 2016; 100: 5515–5526. |
| [10] | Li TG. Study on the multiplex microbial for the renovation of the Waihuan River. Thesis. Tianjin University, 2007. |
| [11] | Wang XL, Gao B, Yang HH, Chen L. Study on the multiplex microbial for the renovation of the Waihuan River. Feed Ind 2011; 32 (22): 62-64. |
APA Style
Sai Zhao, Yan-Ling Wang, Tao Li, Shu-Lin Zhang, Fang-Di Cong. (2017). Exploration on Mixed Cultivation of Lactobacillus, Yeast and Bacillus subtilis. Chemical and Biomolecular Engineering, 1(2), 45-48. https://doi.org/10.11648/j.cbe.20160102.13
ACS Style
Sai Zhao; Yan-Ling Wang; Tao Li; Shu-Lin Zhang; Fang-Di Cong. Exploration on Mixed Cultivation of Lactobacillus, Yeast and Bacillus subtilis. Chem. Biomol. Eng. 2017, 1(2), 45-48. doi: 10.11648/j.cbe.20160102.13
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.cbe.20160102.13,
author = {Sai Zhao and Yan-Ling Wang and Tao Li and Shu-Lin Zhang and Fang-Di Cong},
title = {Exploration on Mixed Cultivation of Lactobacillus, Yeast and Bacillus subtilis},
journal = {Chemical and Biomolecular Engineering},
volume = {1},
number = {2},
pages = {45-48},
doi = {10.11648/j.cbe.20160102.13},
url = {https://doi.org/10.11648/j.cbe.20160102.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.cbe.20160102.13},
abstract = {To study on mixed fermentation of probiotics, bacterial cultivation was carried out firstly. It was showed that the optimal pH values for growth of Lactobacillus, Yeast and Bacillus subtilis were 6.5, 6.0 and 7.0, respectively. And the suitable temperature for all of them was about 31°C. Then under selective conditions pH 6.0, 31°C and 160 r/min, three probiotics were cultivated by taking Lactobacillus as main bacteria and the others as auxiliaries. It was found that the desired bacterial number ratio of Lactobacillus: Yeast: Bacillus for mixed cultivation was 1:2:2 and the OD value of mixed bacterial solution achieved at 2.27 after three days.},
year = {2017}
}
TY - JOUR T1 - Exploration on Mixed Cultivation of Lactobacillus, Yeast and Bacillus subtilis AU - Sai Zhao AU - Yan-Ling Wang AU - Tao Li AU - Shu-Lin Zhang AU - Fang-Di Cong Y1 - 2017/01/17 PY - 2017 N1 - https://doi.org/10.11648/j.cbe.20160102.13 DO - 10.11648/j.cbe.20160102.13 T2 - Chemical and Biomolecular Engineering JF - Chemical and Biomolecular Engineering JO - Chemical and Biomolecular Engineering SP - 45 EP - 48 PB - Science Publishing Group SN - 2578-8884 UR - https://doi.org/10.11648/j.cbe.20160102.13 AB - To study on mixed fermentation of probiotics, bacterial cultivation was carried out firstly. It was showed that the optimal pH values for growth of Lactobacillus, Yeast and Bacillus subtilis were 6.5, 6.0 and 7.0, respectively. And the suitable temperature for all of them was about 31°C. Then under selective conditions pH 6.0, 31°C and 160 r/min, three probiotics were cultivated by taking Lactobacillus as main bacteria and the others as auxiliaries. It was found that the desired bacterial number ratio of Lactobacillus: Yeast: Bacillus for mixed cultivation was 1:2:2 and the OD value of mixed bacterial solution achieved at 2.27 after three days. VL - 1 IS - 2 ER -
Information
Email: