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Acid sensitivity lactobacillus bulgaricus strain and usage thereof

A technology of lactobacillus and acid sensitivity, applied in the field of bioengineering, can solve the problems of late start of research, weak acid production ability of fermented lactose, almost blank, etc., and achieve the effect of short shelf life, unique taste and reduced production cost

Inactive Publication Date: 2011-09-14
JIANGSU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Danish Hansen company has developed a starter that can ferment lactose under cold storage conditions and has a weak ability to produce acid. my country's research on this aspect started relatively late and is almost blank.

Method used

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  • Acid sensitivity lactobacillus bulgaricus strain and usage thereof
  • Acid sensitivity lactobacillus bulgaricus strain and usage thereof
  • Acid sensitivity lactobacillus bulgaricus strain and usage thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Example 1 Fermented yoghurt: use skimmed milk culture medium to carry out pure culture of acid-sensitive Lactobacillus bulgaricus L.B-FM-6 and Streptococcus thermophilus, and the cell numbers respectively reach 2.4×10 8 and 2.6×10 8 cfu / mL, after mixing at a ratio of 1:1, it is used as a starter for later use. The starter is inoculated in skimmed milk with an inoculum amount of 5%, and a sugar content of 8%, placed at a constant temperature of 43°C to ferment to pH 5.0, cooled and packed in aseptic cans. Store at 4°C and 20°C, respectively, and measure the number of viable bacteria and pH value of fermented yoghurt at intervals of 7 days. The results are shown in figure 1 , figure 2 . When high-quality yogurt is consumed by consumers, its pH value should be 4.2 to 4.3. At a storage temperature of 4°C, the pH value of yogurt fermented with this starter is 4.38 after storage for 56 days, which is 35 days longer than the longest shelf life of yogurt currently on the m...

Embodiment 2

[0029] Example 2 Fermented vegetable juice: acid-sensitive Lactobacillus bulgaricus L.B-FM-6, Lactococcus lactis and Leuconostoc enteroenteritis were cultivated with whey compound medium respectively, and the number of cells reached 10 8 -10 9 cfu / mL, after mixing according to 2:1:3, it is used as a starter for later use. The starter is inoculated in the vegetable juice (the production of the fermented vegetable juice is carried out according to the following formula), the inoculum amount is 5%, and the temperature is 30° C. to ferment to pH 4.5, and then packed in aseptic cans. The product is sweet and sour and has a unique flavor. It is a new type of high-quality nutritional functional drink. Store at 4°C, measure the pH value of the fermented vegetable juice every 7 days, see the results image 3 . The pH value of fermented vegetable juice decreased slowly, and the shelf life of fermented vegetable juice was up to 60 days when stored at 4°C.

[0030] Vegetable juice ( / L...

Embodiment 3

[0035] Example 3 Fermented fruit juice: acid-sensitive Lactobacillus bulgaricus L.B-FM-6, Lactococcus lactis, and Lactobacillus brevis were cultivated with whey compound medium, and the number of cells reached 10 8 -10 9 cfu / mL, Acetobacter aerlani was cultivated with acetic acid bacteria medium, and the number of cells reached 10 8 -10 9cfu / mL, after mixing according to 2:2:1:1, it is used as a starter for later use. The starter is inoculated in the fruit juice (the production of the fermented fruit juice is carried out according to the following formula), the inoculum amount is 5%, the temperature is 30° C. to ferment to pH 4.5, and it is packed in aseptic cans. The product is rich in fruity aroma, unique in flavor, suitable for sweet and sour, and rich in nutrition. It is a kind of active lactic acid bacteria beverage with high nutrition. Store at 4°C, measure the pH value of the fermented peach juice every 7 days, see the results Figure 4 , the shelf life of peach jui...

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Abstract

The invention provides an acid sensitivity lactobacillus bulgaricus strain and the usage thereof, belonging to the biological engineering technology field. An acid sensitivity strain L.B-FM-6 which is a lactobacillus delbrueckii subsp. bulgaricus is separated and screened in the research of the natural dairy ferment-tibet kefir. The research on the storage stability of the fermented dairy product, fermented juice and the fermented vegetable juice which are fermented by the combination of the strain L.B-FM-6 and other microbial strains solves the defects of short shelf life of the active lactobacillus drink and displays the superiority of the strains in fermenting the dairy product and the juice.

Description

1. Technical field [0001] The invention relates to an acid-sensitive Lactobacillus bulgaricus and a method for producing fermented dairy products, fermented fruit juices and fermented vegetable juices, belonging to the technical field of bioengineering. 2. Background technology [0002] As early as 80 years ago, some commercial companies in the West began to sell leavening agents. After continuous development and improvement, there are various kinds of leavening agents in foreign markets, which can meet the needs of different users. Our country started relatively late in the research of leavening agents. It was only started in the late 1980s. So far, there is no mature starter supply market. rely. With the rapid development of my country's fermented food industry, new requirements have been put forward for the starter industry, and the demand has been increasing year after year. It is especially important to develop excellent starters with special properties. After the nor...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23C9/127A23L2/02A23L2/84C12R1/01C12R1/02C12R1/24C12R1/46C12R1/225
Inventor 周剑忠黄开红李莹王英刘小莉单成俊张丽霞黄自苏
Owner JIANGSU ACAD OF AGRI SCI
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