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Yogurt fermentative lactic bacteria combination and fermenting agent

A technology for lactic acid bacteria and yogurt, applied in dairy products, milk preparations, applications, etc., can solve the problem of difficulty in simultaneously producing acid and resisting phages, and achieves the effects of overcoming phage pollution, strong practicability, and high bacterial count in the product.

Active Publication Date: 2014-09-24
武汉光明乳品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is that a single strain of Streptococcus thermophilus is used in the existing yogurt fermentation, and it is difficult to simultaneously have excellent properties such as fast acid production, good stickiness, and anti-phage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] (1) culture and counting of starter culture

[0060]After the preserved Streptococcus thermophilus strains St1, StBody3, and Lactobacillus bulgaricus strain LBCH-1 were activated in liquid for 2 to 3 times, St1 and StBody3 were respectively inserted into M17 liquid medium, cultured at 42°C for 18hrs, and LBCH-1 was inserted into MRS medium, cultivated at 42°C for 24hrs, and counted the number of bacteria.

[0061] (2) Strain combination and starter

[0062] According to the number of bacteria in the liquid culture, St1, StBody3, and LBCH-1 were mixed at a ratio of 50:50:1 (number of bacteria) to form a multi-component starter culture. Under sterile conditions, centrifuge at 5000rpm for 5min to pellet the bacteria, and remove the supernatant medium components.

[0063] (3) Starter application and yogurt production

[0064] 12% (mass percentage) reduced skim milk is cooled to 42°C after 95°C, 5min heat preservation and sterilization, and the total bacterial count conte...

Embodiment 2

[0081] (1) culture and counting of starter culture

[0082] The preserved Streptococcus thermophilus strains St9, StBody3, and Lactobacillus bulgaricus strain LB340 were activated in liquid for 2 to 3 times, and St9 and StBody3 were respectively inserted into M17 liquid medium, cultured at 39°C for 12hrs, and LB340 was inserted into MRS medium. Cultivate at 39°C for 18hrs, and count the number of bacteria;

[0083] (2) Strain combination and starter

[0084] According to the number of bacteria in the liquid culture, mix St9, StBody3, and LB340 at a ratio of 5:5:1 (number of bacteria) to form a multi-component starter culture. Under sterile conditions, centrifuge at 5000rpm for 5min to pellet the bacteria, and remove the supernatant medium components.

[0085] (3) Starter application and yogurt production

[0086] Fresh milk without antibiotic residues is sterilized at 95°C for 5 minutes and then cooled to 42°C. The total bacterial count of the starter is 1×10 6 cfu / mL was ...

Embodiment 3

[0103] (1) culture and counting of starter culture

[0104]After the preserved Streptococcus thermophilus strains St1, St9, and Lactobacillus bulgaricus strain LB340 were activated and cultured in liquid for 2 to 3 times, St1 and St9 were respectively inserted into M17 liquid medium, cultured at 42°C for 18hrs, and LB340 was inserted into MRS medium. Cultivate at 42°C for 24hrs, count the number of bacteria;

[0105] (2) Strain combination and starter

[0106] According to the number of bacteria in the liquid culture, mix St1, St9, and LB340 at a ratio of 1:1:2 (number of bacteria) to form a multi-component starter culture. Under sterile conditions, centrifuge at 5000 rpm for 5 minutes to precipitate the bacteria, remove the supernatant medium components, add glycerin and trehalose as protective agents, and freeze-dry to make freeze-dried bacterial powder direct-injection starter.

[0107] (3) Starter application and yogurt production

[0108] Add 80 kg of white granulated ...

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Abstract

The invention discloses a yogurt fermentative lactic bacteria combination and a fermenting agent, belonging to the technical field of fermentative milk product preparation. The yogurt fermentative lactic bacteria combination consists of streptococcus thermophilus and lactobacillus bulgaricus; the streptococcus thermophil comprises at least two different strains; the production properties of the two different strains are complementary to each other, and the production property is the acid production capability, the viscosity production capability and the antiphagin capability; or the streptococcus thermophilus comprises at least two different strains, the acid production capability and the viscosity production capability of the two different strains are complementary to each other, and the antiphagin mode of different strains is different. According to the fermenting agent prepared by adopting the yogurt fermentative lactic bacteria combination, the streptococcus thermophilus strains with different performance advantages are compounded, the production property is good and stable, the fermenting time is shortened, the bacteriophage pollution in the production environment is alleviated, the practicability is strong, and the prepared fermented product is good in taste, viscosity and flavor and high in quality.

Description

technical field [0001] The invention relates to a yogurt starter preparation technology in the fermented dairy product industry, in particular to a composition design of a yogurt starter bacterial strain and its starter. Background technique [0002] Yogurt is more and more favored by consumers because of its round, lubricated and thick taste, rich nutrition and good health benefits. In recent years, the output of yogurt in my country has been increasing at a rate of about 25% every year. Yogurt starter is generally composed of one strain of Streptococcus thermophilus and one strain of Lactobacillus delbrueckii subsp.bulgaricus. key factor. At present, Direct VatSet (DVS) is favored by domestic dairy producers for its high concentration, high activity and stable production performance. Regrettably, due to the limitation of technical level, there is no mature DVS industry in China at present. Spend hundreds of millions of yuan to introduce direct-input yogurt starter for t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123
Inventor 马成杰陈正军吴正钧马爱民刘振民龚广予
Owner 武汉光明乳品有限公司
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