Synbiotic food composition containing tagatose and probiotic lactic acid bacteria
A composition and technology of tagatose, applied in the direction of sugary food ingredients, lactobacillus, dairy products, etc., can solve the problem of no detailed application plan
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example 1
[0077] Selection of lactic acid bacteria with excellent ability to use tagatose
[0078] The ability of known lactic acid bacteria to use tagatose was assessed (250 commercial strains, 25 strains isolated from humans and 110 lactic acid bacteria strains isolated from dairy products in the market).
[0079] (1) Isolated strains
[0080] A total of 385 pure culture solutions of lactic acid bacteria strains (1% stationary phase culture solution, wherein the cell count of each bacterial strain was about 10 8 Colony forming units / ml to 10 9 Colony forming units / ml) were inoculated into the selective medium respectively, and cultured in an incubator at 37° C. for 18 hours, followed by subculturing three times. Next, experiment in the state where the strain viability is optimal.
[0081] (2) Prepare culture medium
[0082] In order to evaluate the ability of each lactic acid bacteria to use tagatose, a mixture of 5 g peptone, 2.5 g sodium acetate trihydrate, 0.5 ml magnesium sulf...
example 2
[0087] Excellent strains were identified based on the results of Example 1
[0088] Nineteen strains excellent in the ability to use tagatose were selected from each of the lactic acid bacteria cultured in Example 1 and identified by isolating 16s rDNA thereof.
[0089] 2 ml of the culture solution (O.D(600): 0.8 to 1.0) was extracted for each of the cultured lactic acid bacteria and centrifuged at 13,000 rpm for 1 minute, thereby removing the supernatant. Next, 50 microliters of refrigerated pre-buffer (containing 15 microliters of RNase A) and 3 microliters of lysozyme solution were suitably mixed with each other and treated, and the cell pellet was treated with this mixture.
[0090] Reactions were performed by inverting the treated cell pellets every 5 minutes while remaining at 37°C for 15 minutes. Thereafter, 250 microliters of refrigerated G buffer (containing 210 microliters of RNase A and proteinase K solution) was added thereto and mixed completely therewith.
[00...
example 3
[0100] Ability to use other prebiotics in some of the lactic acid bacteria identified in Example 2
[0101] Among the 19 strains identified in Example 2, the 9 strains with excellent ability to use tagatose were used to evaluate, compare and analyze the ability to use other prebiotics besides tagatose.
[0102] For this evaluation, when preparing the medium used in Example 1, glucose (except tagatose) was used as a positive control and fructooligosaccharides, lactitol (lactitol), lactulose (lactulose) and xylitol (xylitol) were used. ) served as a negative control group.
[0103] Lactobacillus casei identified in example 2 ( figure 1 ), Daita Lactobacillus ( figure 2 ), Lactobacillus casei DN114001 ( image 3 ), Lactobacillus casei ( Figure 4 ), Lactobacillus rhamnosus ( Figure 5 ), Lactobacillus rhamnosus GG ( Figure 6 ), Pediococcus pentosacea ( Figure 7 ), Lactobacillus sausage ( Figure 8 ) and Lactobacillus acidophilus (L.acidophilus) ( Figure 9 ) was ino...
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