Fermented intestine-strengthening cheese/powder production method and its applied lactobacillus casei

Abstract

The invention discloses lactobacillus casei Lc JY68, the collection number of which is CGMCC No. 3567. The invention also discloses a fermented intestine-strengthening cheese / powder production method, which comprises the following steps of: 1, preparing the lactobacillus casei Lc JY68 and a bifidobacterium breve BbQQ12 stain; 2, inoculating the lactobacillus casei Lc JY68 strain nutrient solution individually or with lactobacillus casei subsp casei into a MRS medium for fermentation at constant temperature, inoculating the bifidobacterium breve BbQQ12 stain into a TOS medium for fermentation; 3, cooling the two fermented strains obtained from Step 2, followed by centrifugation, and collecting thalline; 4, adding a freeze-drying protective agent into the thalline, pre-freezing at low temperature, freeze-drying to obtain the fermented intestine-strengthening cheese / powder, and finally packaging.

Description

technical field [0001] The invention relates to a method for manufacturing fermented intestine-healthy cheese / powder and the Lactobacillus casei used therein. Background technique [0002] At present, cheese / powder is mainly fermented by a single strain or several strains of Lactobacillus, and there is no product that uses Lactobacillus and Bifidobacteria for fermentation at the same time. The content of live bacteria in these cheese / powders is too low. In addition, the lower limit set by the national standard for milk beverages is relatively low, generally below 105 per milliliter. The functionality of the strains used is to improve the intestinal flora and enhance immunity inherent in general probiotics. As a major health claim, there is no strain that reduces the antigenicity of milk protein. Contents of the invention [0003] The invention provides a method for manufacturing fermented intestine-healthy cheese / powder and the Lactobacillus casei used therein. It can not...

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Problems solved by technology

[0002] At present, cheese / powder is mainly fermented by a single strain or several strains of Lactobacillus, and there is no product that uses Lactobacillus and Bifidobacteria for fermentation at the same time. The content of live bacteria in these cheese / powders is too low. In addition, the lower limit set by the national standard for milk beverages is relatively low, generally below 105 per milliliter. The functionality of the strains used is to improve the intestinal flora and enhance immunity inherent in general probiotics. As a major health claim, there is no strain that reduces the antigenicity of milk protein

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