High-extracellular-polysaccharide-yield Lactobacillus, application and extracellular polysaccharide thereof
A technology of exopolysaccharides and lactic acid bacteria, which is applied in the field of microorganisms to achieve the effect of improving structure and texture, meeting demand and reducing production energy consumption
Active Publication Date: 2012-12-26
TIANJIN UNIV OF SCI & TECH
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Problems solved by technology
At present, among commercially available yoghurts, Streptococcus thermophilus and Lactobacillus bulgaricus are mainly used as the main starters, and high-temperature fermented yoghurts are fermented at about 40°C, while yoghurts fermented by mesophilic lactic acid bacteria are mainly fermented by hand. The form of workshops is popular among the people, especially in remote pastoral areas where ethnic minorities live together. Therefore, mesophilic lactic acid bacteria fermentation products need to be developed urgently
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[0021] The following examples are used to further illustrate the present invention. The following examples are illustrative and not restrictive. The following examples cannot be used to limit the protection scope of the present invention.
[0022] The experimental methods used in the following implementation examples are conventional methods unless otherwise specified; the materials and reagents used, unless otherwise specified, can be obtained from commercial sources.
[0023] M17 solid medium: polypeptone 5g / L, vegetable peptone 5g / L, beef extract 5g / L, yeast extract 2.5g / L, β-glycerophosphate disodium 19g / L, ascorbic acid 0.5g / L, MgSO 4 ·7H 2 O 0.25g / L, lactose 5g / L, agar 15g / L, adjust the pH to 7.1.
[0024] MRS solid medium: peptone 10g / L, beef extract 10g / L, yeast extract 5g / L, K 2 HPO 4 2g / L, diammonium citrate 2g / L, sodium acetate 5g / L, glucose 20g / L, Tween 80 1mL, MgSO 4 ·7H 2 O 0.58g / L, MnSO 4 ·4H 2 O 0.25g / L, agar 20g / L, adjust the pH to 6.4.
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Abstract
The invention relates to high-extracellular-polysaccharide-yield Lactobacillus, application and the extracellular polysaccharide thereof. In the lactobacillus, a WG 3-9 strain belongs to the class of lactococcus. lactis subsp cremaris, and the conservation number is CGMCC No. 5260. The high-extracellular-polysaccharide-yield Lactobacillus WG 3-9 has high extracellular polysaccharide yield, and the content is 434.3 mg / L and is obviously higher than that of the extracellular polysaccharide produced by other lactobacillus. By experiments, the acidity of yogurt obtained by fermenting the strain WG 3-9 is 78 degree T, the viscosity of the yogurt is 8,600 mPa s, the curding time is 5.5 hours, the water-holding power of the yogurt is 29.5 percent, and syneresis sensibility is 20 percent.
Description
Technical field [0001] The invention belongs to the field of microorganisms, and relates to a newly screened microorganism, in particular a lactic acid bacteria with high production of extracellular polysaccharide, its use and the produced extracellular polysaccharide. Background technique [0002] Fermented milk refers to products made from skimmed milk or whole milk fermented by special microorganisms, which must maintain the activity of microorganisms before being sold and must not contain any pathogenic bacteria. Information on the food markets in the United States, Japan, Europe and my country shows that yogurt is developing in the direction of strong health care functions, fuller flavor, and softness. Functional lactic acid bacteria are widely used, but my country has fewer strains with independent intellectual property rights. Therefore, my country urgently needs to develop lactic acid bacteria with excellent flavor and strong functionality. [0003] Exopolysaccharides (EPS...
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IPC IPC(8): C12N1/20A23C9/123C08B37/00C12R1/01
Inventor 王昌禄高鑫陈勉华王玉荣李风娟李贞景
Owner TIANJIN UNIV OF SCI & TECH