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Lactobacillus paracasei subspecies l1 and the method for preparing sweet potato physalis starter and its application in the production of sweet potato physalis

A technology of para-cheese and Lactobacillus, which is applied in the production of sweet potato physalis, can solve the problems of artificial inoculation and fermentation, no starter, etc., and achieve the effects of saving raw materials, short fermentation time, and shortened production cycle

Inactive Publication Date: 2011-12-14
JINZHOU MEDICAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main reason for these problems is that physalis is a product of natural fermentation, there is no starter that can be used for physalis production, and artificial inoculation and fermentation cannot be carried out.

Method used

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  • Lactobacillus paracasei subspecies l1 and the method for preparing sweet potato physalis starter and its application in the production of sweet potato physalis
  • Lactobacillus paracasei subspecies l1 and the method for preparing sweet potato physalis starter and its application in the production of sweet potato physalis
  • Lactobacillus paracasei subspecies l1 and the method for preparing sweet potato physalis starter and its application in the production of sweet potato physalis

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Described Lactobacillus paracasei subspecies L1 (strain scientific name: Lactobacillus paracasei subsp. paracasei L1, deposit number: CGMCC No.4163_) (see "Anhui Agricultural Science" 2009, 37 (1): 9-10):

[0026] 1 Test material

[0027] Sweet Potato Physalis

[0028] Isolation medium: After the modified MRS medium is sterilized, add 3% sterilized CaCO 3 ,mix;

[0029] Fermentation medium: After washing fresh sweet potatoes, add water in different proportions, beat in a tissue masher, filter with double-layer gauze to remove slag, add 0.3% yeast powder to the filtrate as fermentation medium, and sterilize at 115°C for 20 minutes.

[0030] 1.2 Test method

[0031] 1.2.1 Isolation and purification of lactic acid bacteria

[0032] Gradiently dilute with sterile saline, spread the diluted solution on the separation medium plate, incubate at 30°C for 48 hours, select a single colony with a calcium carbonate dissolution zone, and insert it into the test tube slope ma...

Embodiment 2

[0060] The preparation method of 5L sweet potato physalis:

[0061] (1) Preparation of sweet potato juice medium: take 170g of sweet potato, add 510ml of water, then grind it into starch milk in a pulverizer, adjust the pH value to 4.5, and after the protein is precipitated, take the supernatant and centrifuge (4000r / min, Centrifuge for 8min), boil the supernatant obtained by centrifugation, then centrifuge it, take 500ml of supernatant, add 1.5g of lactose and 4g of yeast powder to it, adjust the pH value to 6.3, and obtain 500ml of sweet potato juice culture fluid, and then Sterilize at 115°C for 15 minutes.

[0062] (2) Preparation of starter: take Lactobacillus paracasei subsp. paracasei L1 preserved on a slant, preservation number: CGMCC No.4163, inoculate it in 50 mL of improved TJA liquid medium, and culture it in a constant temperature incubator at 30°C for 2 days , and then inoculate this 50mL liquid culture into 500mL (according to 10% inoculum) sterilized sweet po...

Embodiment 3

[0066] The preparation method of 10L sweet potato physalis:

[0067] (1) Preparation of sweet potato juice culture medium: take 175g of sweet potatoes, add 700ml of water, and then grind it into starch milk in a pulverizer, adjust the pH value to 5, and after the protein is precipitated, take the supernatant and centrifuge (4000r / min, centrifuged for 10min), boil the supernatant obtained by centrifugation, then centrifuge it, take 700ml of supernatant, add 2.8g of lactose and 6.3g of yeast powder to it, adjust the pH value to 6.5, and obtain 700ml of sweet potato juice culture solution, and then sterilized at 115°C for 15 minutes, ready to use.

[0068] (2) Preparation of starter: take Lactobacillus paracasei subsp. paracasei L1 preserved on a slant, preservation number: CGMCC No.4163, inoculate it in 63 mL of improved TJA liquid medium, culture it in a constant temperature incubator at 25°C for 3 days, and then Inoculate the 63mL (according to 9% inoculum) liquid culture in...

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Abstract

A Lactobacillus paracasei subsp. paracasei L1 and a method and application thereof for preparing a sweet potato physalis starter, the strain scientific name: Lactobacillusparacaseisubsp.paracaseiL1, and the preservation number: CGMCCNo.4163. The preparation method is as follows: preparing sweet potato starch milk, adjusting the pH value to 4.5-5.5, precipitating protein, taking the supernatant, centrifuging, boiling, centrifuging again, retaining the supernatant, adding lactose and yeast powder, and adjusting the pH value to 6.3-5. 6.7, obtain the sweet potato juice culture medium, sterilize the sweet potato juice culture medium, stand-by; Inoculate the Lactobacillus paracasei subsp. In the sterilized sweet potato juice medium, the fermentation liquid is the sweet potato physalis starter. The advantages are: Lactobacillus paracasei subspecies L1 is the main strain that has flocculation activity on starch in physalis, which improves the stability of physalis quality, shortens the production cycle, and can complete sweet potato physalis indoors or in fermentation tanks The fermentation of physalis makes the production of physalis no longer restricted by seasons and environments.

Description

technical field [0001] The invention relates to a Lactobacillus paracasei subspecies L1, a method for preparing sweet potato physalis starter and its application in producing sweet potato physalis. Background technique [0002] The technology of producing potato starch by the Physalis method is widely used in Lulong, Hebei, Santai, Sichuan, Zhaoyuan and Haiyang, Shandong, Sheqi, Henan, Yuzhou, Linquan, Anhui and other places in my country. It has a long history of four or five hundred years. history. The starch produced by this method is processed into vermicelli and vermicelli with its unique toughness and brightness. The starch used in Longkou vermicelli, which is known as the "crown of vermicelli" in the world, is produced by the Physalis method. However, because the production of starch by the Physalis method is limited by the seasonality of raw materials, it is currently mostly used in small and medium-sized factories or traditional manual production in rural areas. In...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12P1/04C08B31/00C12R1/225
Inventor 张莉力许云贺李新华
Owner JINZHOU MEDICAL UNIV
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