Lactobacillus plantarum with high aminotransferase activity and application of lactobacillus plantarum in cheese

A technology of Lactobacillus plantarum and cheese, applied in cheese substitutes, applications, bacteria and other directions, can solve problems such as accelerating cheese maturation, and achieve the effect of high intracellular transaminase activity

Active Publication Date: 2014-02-26
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is little research on the method of accelerating ch

Method used

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  • Lactobacillus plantarum with high aminotransferase activity and application of lactobacillus plantarum in cheese
  • Lactobacillus plantarum with high aminotransferase activity and application of lactobacillus plantarum in cheese
  • Lactobacillus plantarum with high aminotransferase activity and application of lactobacillus plantarum in cheese

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0079] 1. Obtaining the strain

[0080] 1) Preparation of sample diluent and isolation of bacteria

[0081] Aseptic operation Take 25g of sample and put it into a homogenizing cup filled with 225mL of sterile normal saline, homogenize at 8000r / min for 1min to 2min, and make a 1:10 sample homogeneous solution. Then use a 1ml sterile pipette tip to absorb the sample treatment solution and put it into 9ml sterilized normal saline, shake and mix to form a 10-2 dilution, and so on, serially dilute to 10 -4 at 10 -2 、10 -3 、10 -4 Aspirate 1ml of the diluted solution into the petri dish, pour into the MRS agar medium at about 50°C, mix well, and incubate at 37°C for 48h.

[0082] 2) Preliminary purification of strains

[0083] Use an inoculation needle to pick out the suspected single colony of lactic acid bacteria on the surface and bottom of the plate, streak and inoculate it on the MRS plate culture, and incubate at 37°C for 48 hours.

[0084] 3) Gram staining

[0085] Pick...

Embodiment 2

[0088] Embodiment 2, the application of bacterial strain in cheddar cheese model

[0089] 1. Acquisition of cheddar cheese model

[0090] The production process of the cheddar cheese model is as follows: the raw milk (Tianzi Dairy Industry, Wuxi City, Jiangsu Province, fresh milk) is pasteurized and rapidly cooled to 31°C, adding starter and auxiliary starter, and kept at 31°C for 30- After 40 minutes, add a certain amount of rennet to curd the milk for 30-40 minutes, cut the curd into cube particles with a side length of 1 cm, heat up at a speed of 5°C / min, stir slowly, heat up to 39°C, keep warm and stir slowly, and remove milk Clear, pile up the clots, chop the clots obtained from the piles and add salt by dry salting method, squeeze the cheese in the mold, pack it in vacuum, and then place it at a certain temperature for maturation .

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Abstract

The invention discloses lactobacillus plantarum which was collected in China General Microbiological Culture Collection Center on 25th, Sep., 2013. The collection number is CGMCC No.8242, and the collection address is No. 3, 1 Beichen West road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences. The lactobacillus plantarum provided by the invention has high activities of peptidase and aminotransferase. When the lactobacillus plantarum used as an auxiliary leavening agent is added into a cheddar cheese model, contents of water-soluble nitrogen, 5% PTA-SN and 12% TCA-SN in cheese are higher, protein decomposition degree can be improved effectively, flavoring characteristics of aged cheddar cheese can be formed in a short period of time, sensory scores of nut and sulphur taste of the aged cheese in the cheddar cheese model are increased, ripening period of cheddar cheese is shortened and the cost of storage can be saved.

Description

technical field [0001] The invention relates to a plant lactobacillus and its application, in particular to a plant lactobacillus with high transaminase activity and its application in cheese preparation. Background technique [0002] The level of enzyme activity in microbial cells affects the speed of cell metabolism. Cheese ripening is a series of continuous and complex biochemical processes, which are the joint action of microorganisms and enzymes. There are three main types of biochemical reactions in the ripening process: protein hydrolysis, fat decomposition and lactose metabolism. Through these complex changes, the characteristic flavor, smell and texture of cheese are finally formed, among which the hydrolysis of protein is the most complicated. Under the action of various proteases such as rennet, cathepsin D in raw milk, starter and non-starter lactic acid bacteria, protein is hydrolyzed to form a mixture of short peptides and amino acids. These mixtures directly ...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23C19/032C12R1/25
Inventor 陈卫刘小鸣田丰伟张灏赵建新江丽红范大明张秋香
Owner JIANGNAN UNIV
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