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nisin-lab EPS lactic acid bacteria compound starter and its application
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A compound starter, lactic acid bacteria technology, applied in the application, bacteria, dairy products and other directions, 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 Food safety, the effect of reducing the cost of raw materials
Active Publication Date: 2015-12-23
山西省食品质量安全监督检验研究院
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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.
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[0031] 1. The strains and reagents used in the experiment
[0032]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.
[0033] MC medium (for the cultivation of lactic acid bacteria) was purchased from Beijing Luqiao;
[0034] MRS broth medium (for the cultivation of lactic acid bacteria) was purchased from Beijing Luqiao;
[0035] 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;
[0073] Embodiment two: Preparation of Nisin-LABEPS lactic acid bacteria compound starter in industrial production:
[0074] 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.
[0075] 1. The strains and reagents used in the experiment:
[0076] With the content in embodiment one.
[0077] 2. Experimental method
[0078] 1. Preparation of strains: preparation with the strains in Example 1.
[0079] 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 inoculum of bacteria 2 bacteria 1, 3% of the inoculum of Lvan04,...
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Abstract
The invention Nisin-LAB? The EPS lactic acidbacteria composite starter and its application belong to the technical field of strain fermentation. The composite fermentation agent is composed of bacteria 1, bacteria 2, Leuconostoc Lvan04 and Lactococcus lactis LA02 four bacterial strains, and the volume percentage between the various bacterial strains is bacteria 2: bacteria 1: Leuconostoc Lvan04: lactococcus lactis LA02=3:3:6:4; bacteria 1 is Streptococcus thermophilus (Streptococcus? thermophilus), bacteria 2 is Lactobacillus delbruecckii? subsp.bulgaricus. The present invention has the method of increasing the viscosity, stability and taste of the product by producing EPS through the fermentation of lactic acid bacteria, replacing the traditional method of adding stabilizers to the product, which not only greatly reduces the production cost and raw material cost of the product, but also greatly improves the product quality. Quality: Introducing Nisinlactic acid bacteria into the starter not only greatly improves the shelf life and food safety of milk fermented products, but also provides the advantages of new ideas for the application of Nisin.
Description
technical field [0001] The invention belongs to the technical field of strain fermentation, and in particular relates to a Nisin-LABEPS 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. Natural preservative; lactic acid bacteria exopolysaccharide (LABEPS) 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 rese...
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