Four kinds of lactobacillus for generating bilesalt hydrolase and extracellular polysaccharide and functionality yoghourt production technique thereof

Abstract

The invention belongs to a production technology of four lactobacillus producing bile salt hydrolase and extracellular polysaccharide as well as functional yoghurt production technology. The technology is adaptable to the production of functional yoghurt and microbial ecological agents in fermented dairy products for lowering cholesterol. The technology adopts high throughput screening technique and an ortho-phthalaldehyde method to obtain bacterial strains which can efficiently reduce the cholesterol, to get the bacterial strains which can produce the bile salt hydrolase with high yield by an Oxford cup method and to gain the bacterial strains which can produce the extracellular polysaccharide with high yield by a phenol-sulfuric acid method. All the four kinds of screened lactobacillus have excellent fermentation performance. The yogurt with fine quality is prepared by lactobacillus casei KL1 (CGMCC No1809) and J1 (CGMCC No1808), which have the bile salt hydrolase with high efficiency in lowering the cholesterol as well as high yield and the extracellular polysaccharide, lactococcus lactis subsp.lactis KS4 (CGMCC No1807) and streptococcus thermophilus Tx(CGMCC No1810), therefore, the yogurt not only has the function of lowering serum cholesterol, but also utilizes the extracellular polysaccharide produced by thalli to replace stabilizer, thus solving the separating problem of yogurt whey. The technology has simple fermentation process in producing the functional yoghurt, low fermentation cycle and lower cost, so the technology is suitable for industrialized production in large scale.

Description

technical field [0001] The invention relates to four kinds of lactic acid bacteria producing bile salt hydrolase (Bile Salt Hydrolase, BSH) and exopolysaccharide (EPS) and their functional yoghurt production technology, which is suitable for functional yoghurt and micro-cholesterol-lowering yoghurt in fermented dairy products. Production of ecological preparations. Background technique [0002] Probiotics refer to a class of microorganisms that improve the microecological balance of specific parts of the host through intestinal colonization and have several other beneficial physiological functions. They can improve the ecological balance of intestinal microorganisms, control intestinal infection, reduce serum cholesterol levels, improve the utilization of lactose for people with lactose intolerance, and can stimulate specific or non-specific immune responses, and have the effect of immune enhancement. The live bacteria of probiotic products should have stable metabolism and...

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Problems solved by technology

[0006] Although there is also a patent report on the research on the effect of Lactobacillus casei on lowering serum cholesterol abroad: Lactobacillus casei bd-II stain and used to reduce blood cholesterol (20060127380), however, there are almost no reports on Lactococcus lactis subsp. Patent report on the production of bile salt hydrolase by Streptococcus and other strains

Although there is a domestic patent report on "Functional Yogurt Containing Lactobacillus reuteri and Its Production Method (200310112715.8)", there is no domestic application of lactic acid bacteria that lower cholesterol and high-yield bile salt hydrolase and exopolysaccharides to functional yogurt Production related article reports and patent reports

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