Preparation method and product of multiple lactic acid bacteria fermentation agent for fermented milk

A fermented milk and lactic acid bacteria fermentation technology, applied in the field of food industry, can solve the problems of homogenization and low-price competition, and achieve the effect of stable product performance and convenient use

Active Publication Date: 2012-07-25
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the domestic lactic acid bacteria starter is in its infancy, its product form is mainly in the form of foreign mainstream freeze-dried bacteria powder. If there is no breakthrou

Method used

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  • Preparation method and product of multiple lactic acid bacteria fermentation agent for fermented milk
  • Preparation method and product of multiple lactic acid bacteria fermentation agent for fermented milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1 3

[0035] Embodiment 1 triple lactic acid bacteria starter

[0036] Bacteria composition and culture conditions:

[0037] bacteria

culture medium

Streptococcus thermophilus

M17 / skimmed milk

[0038] Lactobacillus delbrueckii subsp. bulgaricus

MRS / skim milk

Lactobacillus casei LC2W

MRS / skim milk

[0039] The preparation method comprises the following steps:

[0040] 1) Inoculate the Streptococcus thermophilus stored on the slant into 100 mL of M17 medium, and the M17 medium containing the Streptococcus thermophilus (Streptococcus thermophilus) strain obtained after anaerobic cultivation at 45°C for 6 hours was mixed with 1% (v / v) The amount of inoculum was inoculated in 8L of aqueous solution containing 12% (wt) sterilized skim milk powder, and the first expansion was carried out at a culture temperature of 45°C and a culture time of 10h; Oxygen fermentation, pH constant at 6.2;

[0041] 2) Inoculate the liquid obta...

Embodiment 2 4

[0056] Embodiment 2 quadruple lactic acid bacteria starter

[0057] Bacteria composition and culture conditions:

[0058] bacteria

culture medium

Streptococcus thermophilus

M17 / skimmed milk

Lactobacillus delbrueckii subsp. bulgaricus

MRS / skim milk

Lactobacillus acidophilus

MRS / skim milk

Lactobacillus casei BD-II

MRS / skim milk

[0059] The preparation method comprises the following steps:

[0060] 1) Inoculate the Streptococcus thermophilus stored on the slant into 100 mL of M17 medium, and the M17 medium containing the Streptococcus thermophilus (Streptococcus thermophilus) strain obtained after anaerobic cultivation at 45°C for 6 hours was mixed with 1% (v / v) The amount of inoculum was inoculated in 2L of aqueous solution containing 12% (wt) sterilized skim milk powder, and the first expansion was carried out at a culture temperature of 42°C and a culture time of 12 hours; Oxygen fermentation, pH constant at 6....

Embodiment 3 5

[0079] Embodiment 3 five-linked lactic acid bacteria starter

[0080] Bacteria composition and culture conditions:

[0081] bacteria

culture medium

Streptococcus thermophilus

M17 / skimmed milk

Lactobacillus delbrueckii subsp. bulgaricus

MRS / skim milk

[0082] Lactobacillus casei LC2W

MRS / skim milk

Lactobacillus acidophilus

MRS / skim milk

Lactobacillus plantarum ST-III

MRS

[0083] The preparation method comprises the following steps:

[0084] 1) Inoculate the Streptococcus thermophilus stored on the slant into 100 mL of M17 medium, and the M17 medium containing the Streptococcus thermophilus (Streptococcus thermophilus) strain obtained after anaerobic cultivation at 45°C for 6 hours was mixed with 1% (v / v) The amount of inoculum was inoculated in 4L of aqueous solution containing 12% (wt) sterilized skim milk powder, and the first expansion was carried out at a culture temperature of 45°C and a...

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Abstract

The invention discloses a multiple lactic acid bacteria fermentation agent for a fermented milk and a preparation method of the multiple lactic acid bacteria fermentation agent. The multiple lactic acid bacteria fermentation agent comprises lactobacillus bulgaricus, streptococcus thermophilus and probiotics. The preparation method of the multiple lactic acid bacteria fermentation agent comprises the following steps: (1) propagating the needed strains for two to three times; (2) carrying out centrifugal precipitation to the strains; (3) washing the strains with sterile water, and resuspending;(4) mixing the suspension of the strains with a sterile skim milk containing a cryoprotectant uniformly; and (5) freezing and drying in vacuum to obtain the multiple lactic acid bacteria fermentationagent. The multiple lactic acid bacteria fermentation agent prepared by adopting the method can realize the compounding of the probiotics and the conventional strains such as the lactobacillus bulgaricus and the streptococcus thermophilus for the fermented milk. Compared with the fermentation agent prepared by adopting the traditional method, the product is convenient to use, and the products of different batches are more stable. In addition, the homogenization of the fermentation agent can be avoided, and the competitiveness can be improved.

Description

technical field [0001] The invention belongs to the field of food industry, and in particular relates to a preparation method of a fermented milk multiple starter and the prepared starter. Background technique [0002] The term probiotic originated from Greek, meaning "specialized life", and refers to live microorganisms that show health care effects on the host through the body's immune and mucosal immune pathways or by improving the micro-ecological balance of the host's intestinal tract. Probiotics have excellent functional properties. Studies have shown that probiotics can adjust the balance of human intestinal flora, increase the number of probiotics in the intestinal tract, and treat intestinal flora imbalance; promote the body's digestion and absorption of food; improve the body's immunity and enhance human immune function; absorb carcinogens And reduce the concentration of carcinogenic mutants in feces and the activity of certain enzymes, inhibit and slow down the i...

Claims

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Application Information

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IPC IPC(8): C12N1/00C12N1/20A23C9/127C12R1/225C12R1/46C12R1/25C12R1/245
Inventor 杭锋艾连中陈卫孙克杰郭本恒宋馨王钦博穆海菠
Owner BRIGHT DAIRY & FOOD
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