Exploration on Mixed Cultivation of Lactobacillus, Yeast and Bacillus subtilis
Chemical and Biomolecular Engineering
Volume 1, Issue 2, December 2016, Pages: 45-48
Received: Dec. 3, 2016; Accepted: Dec. 16, 2016; Published: Jan. 17, 2017
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Authors
Sai Zhao, Department of Biopharmaceutical, College of Basic Sciences, Tianjin Agricultural University, Tianjin, China
Yan-Ling Wang, Department of Biopharmaceutical, College of Basic Sciences, Tianjin Agricultural University, Tianjin, China
Tao Li, Department of Biopharmaceutical, College of Basic Sciences, Tianjin Agricultural University, Tianjin, China
Shu-Lin Zhang, Key Laboratory of Aquatic Ecology and Aquaculture of Tianjin, Tianjin, China
Fang-Di Cong, Department of Biopharmaceutical, College of Basic Sciences, Tianjin Agricultural University, Tianjin, China; Key Laboratory of Aquatic Ecology and Aquaculture of Tianjin, Tianjin, China
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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.
Keywords
Mixed Cultivation, Lactobacillus, Yeast, Bacillus subtilis
To cite this article
Sai Zhao, Yan-Ling Wang, Tao Li, Shu-Lin Zhang, Fang-Di Cong, Exploration on Mixed Cultivation of Lactobacillus, Yeast and Bacillus subtilis, Chemical and Biomolecular Engineering. Vol. 1, No. 2, 2016, pp. 45-48. doi: 10.11648/j.cbe.20160102.13
Copyright
Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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