Lactobacillus rhamnosus grx19 and its application

A technology of Lactobacillus rhamnosus and lactic acid bacteria, which is applied in the fields of application, bacteria, and dairy products, and can solve problems such as short shelf life, waste, and impact on transportation and sales

Active Publication Date: 2012-06-13
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In recent years, the consumption of lactic acid bacteria beverages and fermented milk in my country has grown rapidly. However, the quality of lactic acid bacteria beverages and fermented milks sold in my country is quite different. Due to the fact that live bacteria type lactic acid bacteria beverages and fermented milk need to be refrigerated for sale and have a short shelf life, this affects transportation and sales and causes waste

Method used

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  • Lactobacillus rhamnosus grx19 and its application
  • Lactobacillus rhamnosus grx19 and its application
  • Lactobacillus rhamnosus grx19 and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Reconstitute skim milk powder into 12.0% (W / W) reconstituted skim milk 350kg, heat treatment at 95°C / 8-10min, cool to 37-40°C; inoculate with 3.0% (W / W) Lactobacillus rhamnosus grx19 for fermentation agent, fermented at 37°C for 20-24h, and the terminal acidity was controlled at 155-170°T; 650kg of sugar and stabilizer mixture (the composition of the mixture was 0.9%- 1.4% (W / W) pectin and 13.8%-15.4% (W / W) sucrose), mixed evenly, homogenized at 20-25Mpa; then heat treated at 72°C / 15s, cooled to 15- 20°C, use aseptic or hygienic filling, store and sell at room temperature.

Embodiment 2

[0059] Whole milk with a total milk solids content of 11.5%-12.0% (w / w), supplemented with 8.0%-10.0% (w / w) sucrose and 0.3%-0.4% (w / w) pectin; preheated To 60-65°C, use 15-20 Mpa to homogenize; then use 90-95°C / 5-10min heat treatment, cool to 37-40°C; inoculate with 3.0% (W / W) Lactobacillus rhamnosus grx19 and thermophilic Streptococcus grx02 (the strain was preserved in the General Microbiology Center of the China Microbiological Culture Collection Management Committee on May 28, 2008, and the preservation number is CGMCC No: 2525). The starter was prepared by mixing 1:1 (W / W), and mixing evenly , ferment at 37°C until the acidity reaches 62-68°T; stir the fermented milk, heat treat it at 72°C / 15s, then cool to 20-25°C; use aseptic or hygienic filling, at 4°C Or store and sell at room temperature.

Embodiment 3

[0061] Whole milk with a total milk solids content of 11.5%-12.0% (w / w), supplemented with 8.0%-10.0% (w / w) sucrose and 0.3%-0.4% (w / w) pectin; preheated To 60-65°C, use 15-20 Mpa to homogenize; then use 90-95°C / 5-10min heat treatment, cool to 37-40°C; inoculate with 3.0% (W / W) Lactobacillus rhamnosus grx19 starter, Mix evenly, ferment at 37°C until the acidity reaches 62-68°T; stir the fermented milk, heat treat it at 72°C / 15s, then cool to 20-25°C; use aseptic or hygienic filling, in Store and sell at 4°C or room temperature.

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Abstract

The invention relates to lactobacillus rhamnosus grx19 and its application. The collection number of the lactobacillus rhamnosus grx19 is CGMCC No.5519. The stain can be used to produce live bacteria lactobacillus beverages with long shelf-life and fermented dairy products. Lactobacillus rhamnosus grx19 is taken as culture starter alone or in combination with other lactic acid bacterias and then live bacteria lactobacillus beverages and fermented dairy products are prepared according to routine methods. After heat treatment at the temperature of 70-75 DEG C for 15-20 seconds, by the adoption of aseptic filling or sanitary filling, live bacteria lactobacillus beverages and fermented dairy products sold at room temperature can be produced.

Description

technical field [0001] The invention relates to the field of food biotechnology, in particular to a novel long-shelf-life viable lactic acid bacteria beverage and a preparation method for fermented milk. Background technique [0002] Lactic acid bacteria drink is made from milk or dairy products, fermented by lactic acid bacteria and added with water, white sugar and / or sweetener, sour agent, fruit juice, tea, coffee, plant extract, etc. drink. Fermented milk is a product with lower pH value made from raw cow (goat) milk or milk powder, sterilized and fermented. [0003] In recent years, the consumption of lactic acid bacteria beverages and fermented milk in my country has grown rapidly. However, the quality of lactic acid bacteria beverages and fermented milks sold in my country is quite different. Due to the fact that live bacteria type lactic acid bacteria beverages and fermented milk need to be refrigerated for sale and have a short shelf life, this affects transportati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23C9/123A23C9/127C12R1/225
Inventor 顾瑞霞丁缪华陈旭娇陈霞黄玉军
Owner YANGZHOU UNIV
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