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Lactobacillus plantarum PY-1 and use method of lactobacillus plantarum PY 1 in fermentation of dairy products

A technology of Lactobacillus plantarum and fermented milk, which is applied in the field of microbial Lactobacillus plantarum, can solve problems such as food safety problems, yeast and mold pollution, and achieve excellent probiotic properties and good acid resistance

Active Publication Date: 2012-10-24
BEIJING SCITOP BIO TECH CO LTD
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  • Summary
  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

[0007] At present, the production of fermented dairy products is prone to contamination by yeast and mold, which leads to food safety problems during the shelf life of fermented dairy products

Method used

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  • Lactobacillus plantarum PY-1 and use method of lactobacillus plantarum PY 1 in fermentation of dairy products
  • Lactobacillus plantarum PY-1 and use method of lactobacillus plantarum PY 1 in fermentation of dairy products
  • Lactobacillus plantarum PY-1 and use method of lactobacillus plantarum PY 1 in fermentation of dairy products

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Embodiment Construction

[0032] The present invention will be further described below in conjunction with the examples; the following examples are only illustrative, and the present invention is not limited by these examples.

[0033] The experimental methods in the following examples are conventional methods unless otherwise specified.

[0034] A plant lactobacillus, said plant lactobacillus (Lactobacillus plantarum PY-1) is an acid-resistant and bile-acid-resistant probiotic isolated from yoghurt samples handmade by herders; Preserved by the General Microorganism Culture Collection Center of the Preservation Management Committee, the preservation number is CGMCC No.5358.

[0035] The application of the plantarum lactobacillus in inhibiting mold and yeast, especially as a preservative or starter in dairy products, health food, microbial feed and animal health care products.

[0036] Method for inhibiting mold and yeast in fermented milk by Lactobacillus plantarum:

[0037] a. Preparation of ferment...

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Abstract

The invention relates to a strain of lactobacillus plantarum PY-1. A technical scheme of the present invention is that: the lactobacillus plantarum PY-1 is a strain of probiotic bacteria, wherein the probiotic bacteria is prepared by carrying out separation on sour milk samples handmade by herdsman families, and has effects of inhibition of mould and yeast. The lactobacillus plantarum PY-1 is preserved in the China General Microbiological Culture Collection Center (CGMCC) on October 28, 2011, and a preservation number is CGMCC No.5358. The present invention further discloses a method for application of the lactobacillus plantarum PY-1 in fermentation of dairy products.

Description

technical field [0001] The invention belongs to the field of using microorganism plant lactobacillus, in particular to a strain of plant lactobacillus and its use method in fermented milk products. Background technique [0002] Lactobacillus plantarum is closely related to human life. It is a lactic acid bacteria commonly found in butter, meat and many vegetable fermented products. It can pass through the stomach and colonize the intestinal tract to play a beneficial role. It has an important impact on intestinal microorganisms, and has a wide range of applications in food fermentation, industrial lactic acid fermentation, and medical care. [0003] Lactobacillus is widely used in the preparation of fermented food. During food fermentation, lactic acid bacteria convert sugar in food raw materials into lactic acid, and simultaneously produce antimicrobial peptides, exopolysaccharides and other metabolites. Lactic acid fermentation not only improves the nutritional status of ...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23C9/123A23C11/10A23K1/16C12R1/25A23L11/50A23L11/65
Inventor 高鹏飞其木格苏都
Owner BEIJING SCITOP BIO TECH CO LTD
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