Application of Lactobacillus casei KL1 for producing bile salt hydrolase in functional sour milk

A technology of Lactobacillus casei and bile salt hydrolysis enzyme, applied in the field of application of bile salt production enzyme Lactobacillus casei KL1 in functional yogurt, can solve the problem of no patent report and other issues

CN103131654AActive Publication Date: 2013-06-05BEIJING UNIV OF AGRI
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
Publication Date
2013-06-05

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Abstract

The invention relates to an application of Lactobacillus casei KL1 for producing bile salt hydrolase in functional sour milk, and is suitable for assimilate cholesterol functional sour milk and microecology preparation production in fermented dairy product. The application provided by the invention employs a straight casting mode to add Lactobacillus casei KL1 (CGMCC No.1809) dry powder leavening agent used for effectively reducing cholesterol and a common sour milk dry powder leavening agent to prepare the functional sour milk with excellent quality. On a base that a common sour milk fermentation technology is not changed, the characteristic of KL1 bacterial strain for producing bile salt hydrolase can be employed to prepare the sour milk for reducing serum cholesterol, the sour milk whey precipitation problem can be solved, the post-acidifying degree of the sour milk can be reduced, the sour milk viscosity is enhanced, the product is stored for 21 days at the temperature of 4 DEG C, the live bacteria quantity of Lactobacillus casei KL1 can reach more than 106CFU / g, and the Lactobacillus casei KL1 has health care function. The prepared functional sour milk has simple fermentation technology, short fermentation period and low cost, and is adapted to large scale industrial production.
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Description

technical field

[0001] The invention relates to a functional yogurt production technology for mixed fermentation of Bile Salt Hydrolase (BSH) Lactobacillus casei (Lactobacillus casei) KL1 dry powder starter and ordinary yogurt dry powder starter, which is suitable for lowering cholesterol in fermented dairy products Production of functional yogurt and probiotics. Background technique

[0002] Probiotics refer to a class of microorganisms that improve the microecological balance of specific parts of the host through intestinal colonization and have several other beneficial physiological functions. They can improve the ecological balance of intestinal microorganisms, control intestinal infection, reduce serum cholesterol levels, improve the utilization of lactose for people with lactose intolerance, and can stimulate specific or non-specific immune responses, and have the effect of immune enhancement. The live bacteria of probiotic products should have stable metabolism and s...

Examples

Embodiment 1

[0020] Embodiment 1, the application of Lactobacillus casei KL1 using bile salt hydrolase in common yoghurt

[0021] 1. The effect of the addition amount of Lactobacillus casei KL1 dry powder starter on the acidity of fermented yogurt

[0022] Under the premise that the inoculation amount of common yogurt dry powder starter is 1.0‰, the acidity of fermented yogurt with 0.5‰, 1.0‰, and 1.5‰ of Lactobacillus casei KL1 dry powder starter was determined with 0.1mol / L NaOH solution, and the Ordinary yogurt with Lactobacillus casei KL1 dry powder starter was used as the control group, and the unit was expressed in Gilsnel degrees (°T). Take 10mL sample, dilute it with 20mL distilled water, add 3 drops of 0.5% phenolphthalein indicator, and titrate it with the calibrated NaOH solution until it is reddish, and the color does not fade in 30s as the end point. The results are shown in Table 1.

[0023] Acidity calculation formula: acidity (°T) = c × V × 10 / 0.1

[0024] In the formula,...

Embodiment 2

[0054] Embodiment 2, the animal experiment of functional yoghurt lowering serum cholesterol

[0055] The functional yogurt starter used in the present invention is Lactobacillus casei (Lactobacillus casei) KL1 dry powder starter and common yogurt dry powder starter. Among them, Lactobacillus casei KL1 is a functional strain with high production of bile salt hydrolase, and the strain has strong resistance to gastric acid and bile salt, and has the characteristics of resisting the adverse environment of the digestive tract. The degradation of bile salts produces amino acids and free bile salts with low solubility. The latter can combine with cholesterol to form a precipitation complex and be excreted from the body, thereby reducing the content of total serum cholesterol. Using rats to do functional yogurt oral gavage test, the method and results are as follows:

[0056] 1. Animal grouping and handling

[0057] Forty Wistar rats (provided by Beijing Weitong Lihua Experimental ...