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Lactobacillus fermentum LG1 and application thereof

A technology for fermenting Lactobacillus and fermented dough, which is applied to bacteria, pre-baked dough treatment, microorganisms, etc., can solve the problems of easy contamination and corruption of dough, long fermentation period, etc. Effects of Ingredient Structure

Active Publication Date: 2013-10-16
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] An object of the present invention is to provide Lactobacillus fermentum LG1, this Lactobacillus fermentum LG1 is used to solve the traditional fermentation process fermentation period is longer, the problem that dough is easily polluted and spoiled; Another object of the present invention is to provide this Lactobacillus fermentum LG1 Applications

Method used

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  • Lactobacillus fermentum LG1 and application thereof
  • Lactobacillus fermentum LG1 and application thereof
  • Lactobacillus fermentum LG1 and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Example 1: Isolation, purification, identification and preservation of Lactobacillus fermentum LG1

[0045] 1. Source of bacteria

[0046] The experimental strains were all isolated from the collected yellow rice fermented dough samples collected by farmers in this area.

[0047] 2. Strain isolation and purification culture

[0048] 2.1 Strain isolation

[0049]Weigh 1 g of the homemade yellow rice fermented dough sample, place it in 10 ml of 0.8% sterile saline, and shake to dissolve. Take an appropriate amount of suspension solution for 10-fold gradient dilution, and the specific dilution factor is 10 -1 , 10 -2 , 10 -3 , 10 -4 , 10 -5 , 10 -6 , 10 -7 , 10 -8 , 10 -9 , respectively take 100ul of the diluted solution to coat the MRS agar plate, place in a 37°C incubator, and incubate for 24h. Plates with 50-150 single colonies were selected for subsequent experiments. Three parallel experiments were performed for each sample.

[0050] 2.2 Strain purific...

Embodiment 2

[0082] Embodiment 2: the application of Lactobacillus fermentum LG1 in making yellow rice corn fermented dough

[0083] 1. The production of yellow rice corn fermented dough by Lactobacillus fermentum LG1 can be realized through the following steps:

[0084] (1) Lactobacillus fermentum LG1 was activated and cultivated in MRS liquid medium for two generations, and the culture medium was inoculated into flour according to 2% of the total mass of flour, mixed well, and an appropriate amount of water at 30°C was added for kneading;

[0085] (2) The main ingredient of kneading flour is yellow rice flour, the auxiliary material is corn flour, and the mass ratio of main material and auxiliary material is 3:1;

[0086] (3) The reconciled dough was fermented for 6 hours at 37°C and 80% humidity.

[0087] 2. The yellow rice corn fermented dough made by Lactobacillus fermentum LG1 will undergo the following changes before and after fermentation:

[0088] (1) The number of Lactobacill...

Embodiment 3

[0095] Embodiment 3: the application of Lactobacillus fermentum LG1 in making yellow rice millet fermented dough

[0096] 1. The production of yellow rice and millet fermented dough by Lactobacillus fermentum LG1 can be realized through the following steps:

[0097] (1) Lactobacillus fermentum LG1 was activated and cultivated in MRS liquid medium for two generations, and the culture medium was inoculated into flour according to 3% of the total mass of flour, mixed well, and an appropriate amount of water at 30°C was added for kneading;

[0098] (2) The main ingredient of kneading flour is yellow rice flour, the auxiliary material is millet flour, and the mass ratio of main material and auxiliary material is 2:1;

[0099] (3) The reconciled dough was fermented for 7 hours at 35°C and 75% humidity.

[0100] 2. The yellow rice and millet fermented dough made by Lactobacillus fermentum LG1 will undergo the following changes before and after fermentation:

[0101] (1) The numbe...

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Abstract

The invention relates to lactobacillus fermentum LG1 and an application thereof, wherein the collection number of the strain lactobacillus fermentum LG1 is CGMCC No. 7121; the registration number of the 16SrDNA gene sequence of the lactobacillus fermentum LG1 in a GenBank database is Accession No. KC348395; the lactobacillus fermentum LG1 CGMCC No. 7121 is applied to production for traditional millet fermented dough. A fermentation process for the millet dough can be rapidly finished via 6-8 hours of culture by taking the lactobacillus fermentum LG1 provided by the invention as a fermentation agent, and the quantity of the lactobacillus fermentum LG1 in the dough can be increased to 7.0-8.5 logcfu / g from 4.5-5.0 logcfu / g during inoculation; during production for traditional millet fermented dough products, a natural fermentation process for the millet dough generally needs 48-96 hours, therefore, by using the lactobacillus fermentum LG1, the fermentation period is greatly reduced.

Description

1. Technical field [0001] The present invention has first discovered a strain of Lactobacillus fermentum LG1, and the Latin classification of this bacterial strain is named as: Lactobacillus fermentum LG1 , the strain was deposited in the General Microbiology Center of the China Committee for the Collection of Microbial Cultures on January 11, 2013. The depository unit is referred to as CGMCC. [0002] The invention relates to fermentation bacteria in the field of fermentation, in particular to Lactobacillus fermentum LG1 and application thereof. 2. Background technology [0003] Traditional yellow rice fermented pasta mainly includes sticky bean buns, sticky fire spoons, donkey rolls, rice cakes, cakes, etc. These foods belong to the traditional food of the Manchu people. A long history of more than one thousand years. The traditional fermented pasta of the Manchu nationality mostly uses yellow rice as the main ingredient, mixed with a certain proportion of auxiliary flou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A21D8/04C12R1/225
Inventor 杨健孙大庆
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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