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Lactic acid bacteria and application thereof

A technology of Lactobacillus casei and cow's milk, which is applied in the field of lactic acid bacteria to achieve the effect of long retention time, stable performance, and safety for humans and animals

Active Publication Date: 2012-10-03
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the other hand, legislation will also take restrictions and control measures on the additives in different foods now

Method used

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  • Lactic acid bacteria and application thereof
  • Lactic acid bacteria and application thereof
  • Lactic acid bacteria and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Embodiment 1, isolation and identification of bacterial strain

[0041] 1. Separation

[0042] 1. Preparation of sample diluent and isolation of bacteria:

[0043] The samples were taken from cheddar cheese made in the laboratory. Cheddar cheese was prepared by collecting raw milk from a livestock farm in Beijing and then fermenting it.

[0044] Dissolve 1g of sample in 10ml of sterile normal saline to make a sample solution, draw 1ml of the sample solution with a 1ml sterile pipette tip, put it into 9ml of sterilized normal saline, oscillate and mix well for 10 -1 Diluent. And so on, serially diluted to 10 -8 . at 10 -6 、10 -7 、10 -8 Aspirate 1ml of the diluent for each gradient into a petri dish, and put it into the above-mentioned MRS agar medium at about 45°C, and mix well. Incubate at 37°C for 48h. The isolated bacterial strain is a non-fermenting bacterium in the dairy product fermentation process and is a bacterium in the environment, that is, the bacter...

Embodiment 2

[0080] Embodiment 2, bacterial strain LLJ antifungal

[0081] 1. Preparation of bacterial strain LLJ aseptic fermentation broth

[0082] According to the inoculum amount of 2%, the activated strain LLJ was inoculated in MRS liquid medium, cultured at 37° C. for 48 h, centrifuged (4000×g, 10 min), and the supernatant was collected. The supernatant was filtered with a 0.22 μm sterile filter to obtain a bacterial strain LLJ fermentation liquid.

[0083] 2. Preparation of mold spore suspension

[0084] The indicator bacterium Penicillium sp. was purchased from the China Agricultural Microorganism Culture Collection Center (ACCC), the product catalog number is ACCC 31506.

[0085] The indicator bacteria (Penicillium sp.) were cultured on PDA (potato agar medium) slant medium at 30°C for 7 days until sporulation. Rinse the slope with sterile water containing 0.05% (v\v) Tween-80, filter with sterile gauze, and use a hemocytometer to adjust the spore concentration to 10 6 mL -1 ...

Embodiment 3

[0090] Example 3, the application of antifungal properties of bacterial strain LLJ in the preparation and storage of yoghurt

[0091] 1. Yogurt preparation

[0092] The yogurt starter was purchased from Chr. Hansen (Tianjin) Food Additives Co., Ltd., and the product catalog number is YF-L822.

[0093] Skimmed milk powder is New Zealand Fonterra skimmed milk powder, purchased from Fonterra Trading (Shanghai) Co., Ltd., and the product catalog number is F0993.

[0094] Preparation of skimmed milk medium: Dissolve skimmed milk powder in distilled water, and the concentration of skimmed milk powder in the medium is 100g / L. The skim milk medium was autoclaved at 115°C for 7 minutes.

[0095] 1. Production of Lactobacillus casei LLJ biological preservative

[0096] Inoculate strain LLJ in 5ml sterilized MRS liquid medium, culture at 37°C for 24 hours to obtain seed culture solution; then insert the seed culture solution into skim milk medium according to 1% inoculum size, and cul...

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Abstract

The invention discloses lactic acid bacteria and the application thereof. The bacterial strain is Lactobacillus casei LLJ with the conservation number of CGMCC (China General Microbiological Culture Collection) No.4352. The Lactobacillus casei LLJ serves as biological preservative which can effectively prevent moulds from growing in the acid milk and prolong the shelf life of the acid milk, and the flavor, the sensing quality and the like of the acid milk product are not obviously affected by the Lactobacillus casei LLJ. As a novel and safe biological preservative, the Lactobacillus casei LLJhas good application prospect for fermenting food and silage fodder, and the chemical preservative can be reduced in the use amount and replaced. The bacterial strain has the advantages of ecologicalsafety, good storage effect, long activity retention time, stable performance and the like, is simple to apply and is safe to people and animals.

Description

technical field [0001] The invention relates to a strain of lactic acid bacteria and its application. Background technique [0002] About 25% of grain and oil crops in the world are inedible every year due to mycotoxin pollution. Fungal contamination of fermented foods is also becoming more and more serious, mainly certain species of Penicillium and Aspergillus. Penicillin, penicillic acid, ochratoxin A and citrinin can be detected in contaminated food and feed. Penicillium and Aspergillus are the main spoilage organisms of a large number of food and feedstuffs, and Fusarium is frequently found in grains, where they lead to the accumulation of large amounts of mycotoxins. Different molds appear in cold storage of different foods, P. roqueforti and P. commune often cause spoilage of hard cheese. Candida parapsilosis, Rhodotorula viscosum, and Penicillium loudii are the main spoilage bacteria in yogurt and other fermented dairy products. [0003] At present, the main metho...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L3/3571A23K1/00A23C9/12C12R1/245A23K10/18A23K30/18
Inventor 吕加平李红娟刘鹭张书文孙洁孔凡丕孙卓
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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