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
Views 3629 Downloads 106
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
Follow on us
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.
Mixed Cultivation, Lactobacillus, Yeast, Bacillus subtilis
To cite this article
Exploration on Mixed Cultivation of Lactobacillus, Yeast and Bacillus subtilis, Chemical and Biomolecular Engineering.
Vol. 1, No. 2,
2016, pp. 45-48.
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.
Yang XL. Developineol of the compound bacteria preparation and its application to purifying aquacullure wastewater. Thesis. Nanchang University, 2012.
Wu SX. The primary study on protein feed production with eichhornia crssipes by probiotic fermentation. Feed Ind 2016; 37 4): 54-55.
Zhang ST, Shi Y, Zhang SL, Wang HK. Progress on the studies and application of clostridium butyricum. Biotechnol Bull 2013; 9: 28-32.
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.
Wang WW. Molecular ecology of Lactobacillus spp. in the gastrointestine of fish. Thesis. Chinese Academy of Agricultural Sciences Dissertation, 2011.
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.
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).
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.
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.
Li TG. Study on the multiplex microbial for the renovation of the Waihuan River. Thesis. Tianjin University, 2007.
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.