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Nisin-LAB EPS lactic acid bacteria composite fermentation agent and application thereof

A compound starter and lactic acid bacteria technology, applied in the fields of application, bacteria, dairy products, etc., can solve the problems of insufficient viscosity of fermented milk products, increase food safety risks, increase production costs, etc., to improve stability and nutritional value, improve Effects on food safety and raw material cost reduction

Active Publication Date: 2013-07-24
山西省食品质量安全监督检验研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the inherent defects of fermented milk production starter, fermented milk products often have problems such as insufficient viscosity, unsatisfactory molding, and short shelf life. In order to improve the stability and viscosity of fermented milk products and prolong the shelf life of products Thickening stabilizers and preservatives are mainly added, and the effect is not very satisfactory, which increases the production cost of the product and increases the risk of food safety.

Method used

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  • Nisin-LAB EPS lactic acid bacteria composite fermentation agent and application thereof
  • Nisin-LAB EPS lactic acid bacteria composite fermentation agent and application thereof
  • Nisin-LAB EPS lactic acid bacteria composite fermentation agent and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. The strains and reagents used in the experiment

[0031] The strains used were Lvan04, LA02, Bacteria 2, and Bacteria 1, and the culture medium used was MC medium, MRS broth medium, plasma substitute medium (without adding agar), and skimmed milk medium.

[0032] MC medium (for the cultivation of lactic acid bacteria) was purchased from Beijing Luqiao;

[0033] MRS broth medium (for the cultivation of lactic acid bacteria) was purchased from Beijing Luqiao;

[0034] Substitute plasma medium (without agar): 130.0g sucrose, 2.0g peptone, KH 2 PO 4 0.3g, Na 2 HPO 4 1.4g distilled water 1.0L, pH7.0-7.2;

[0035] Skimmed milk medium: obtained by centrifuging and defatting fresh milk;

[0036] Fresh milk: provided by the cattle farm of the animal husbandry institute. The content of each component in fresh milk: total dry matter 11.50%-12.10%, fat-free dry matter 8.25%-8.60%, protein 2.85%-3.25%, fat 3.27%-3.50%.

[0037] 2. Experimental method and steps:

[0038] (1)...

Embodiment 2

[0073] In actual production, the ratio of Lactobacillus and Lactococcus as a starter plays an important role in the flavor of the product. In this example, the ratio of the two and the fermentation conditions are determined through the following experiments.

[0074] 1. The strains and reagents used in the experiment:

[0075] With the content in embodiment one.

[0076] 2. Experimental method

[0077] 1. Preparation of strains: preparation with the strains in Example 1.

[0078] 2. Experimental scheme: adopt the orthogonal experiment method, choose L 9 (3) 3 Orthogonal tables are used to arrange experiments, and the factors and levels of investigation are shown in Table 5. The medium used in the experiment was skim milk medium, and the inoculum volume of the four strains was 3% of the mixed inoculation volume of bacteria 2 bacteria 1, 3% of the inoculation volume of Lvan04, and 2% of the inoculation volume of LA02. .

[0079] Table 5 Orthogonal experiment factors and le...

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Abstract

The invention belongs to the technical field of strain fermentation, and relates to a Nisin-LAB EPS lactic acid bacteria composite fermentation agent and an application thereof. The composite fermentation agent is composed of four strains which are a strain 1, a strain 2, leuconostoc Lvan04, and lactococcus lactis LA02 with a volume ratio of 3:3:6:4. The strain 1 is streptococcus thermophilus, and the strain 2 is lactobacillus delbruecckii subsp. bulgaricus. According to the invention, EPS is produced through lactic acid bacteria fermentation, such that product viscosity, stability, and mouth-feel are improved. A method for adding a stabilizing agent into product is substituted, such that product production cost and raw material cost are greatly reduced, and product quality is greatly improved. Nisin lactic acid bacteria is introduced into the fermentation agent, such that fermented milk product shelf life and food safety are greatly improved, and a novel idea is provided for Nisin application.

Description

technical field [0001] The invention belongs to the technical field of strain fermentation, and in particular relates to a Nisin-LAB EPS lactic acid bacteria composite starter and application thereof. Background technique [0002] Lactic acid bacteria (LAB) are a type of bacteria that can ferment and utilize carbohydrates and produce a large amount of lactic acid. Nisin is a short peptide composed of 34 amino acids produced by Lactococcus lactis. It has a strong inhibitory effect on Gram-positive bacteria, especially pathogenic bacteria in food, and has strong thermal stability. A natural preservative; lactic acid bacteria exopolysaccharide (LAB EPS) is the mucus or capsular polysaccharide secreted outside the cell wall during the growth and metabolism of these bacteria. [0003] The research on the bacteriocin of lactic acid bacteria abroad is relatively early, and there are many reports in the literature. In China, however, it started relatively late. Except for Nisin's ...

Claims

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Application Information

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IPC IPC(8): C12N1/00C12N1/20A23C9/127C12R1/01C12R1/46C12R1/225
Inventor 弓耀忠王呈冯晓斌姚春孝梁宝爱巩强
Owner 山西省食品质量安全监督检验研究院
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