The Probiotics’ Producing Technique
There are two main techniques for producing probiotucs, which are solid surface fermentation, and liquid fermentation.
The solid surface fermentation is to mix the bacterial sludge on the surface with the carrier. This method has low yield, high labor intensity, and is easy to be polluted by miscellany bacteria. Although the investment does not cost a lot, but it is unsuitable for industrial production.
The liquid fermentation’s process has several steps. Firstly, strain needs to be inoculated and cultured, then it will be cultured in seeding tank and production can. After that, discharging the medium and add appropriate amount of carrier. Dry the strains, crush the dried strains, sieving the powder, make a quality Inspection, and leading to the final probiotics products. The method has high costs, but is suitable for industrial production and is convenient for aseptic operation.
The freeze dry technique is to pre-freeze the water in the liquid medicine, and then sublimate the frozen water in the liquid probiotics in a sterile vacuum environment, so as to get the solid probiotics freeze-dried powder.
To sum up, the moisture in the liquid probiotics has beem extracted at low temperature, to retain the original active ingredients of the probiotics. This is conducive to long-term preservation.
Probiotics are substances that need to maintain biological activity and are dry heat-sensitive product. Freeze dry technique has little impact over cell’s structure, could quickly make it into the dormant state, effectively protect the stability of probiotics.
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