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Preparation method of liquid yoghurt starter, liquid yoghurt starter prepared with preparation method and application of liquid yoghurt starter

A yogurt starter and liquid technology, which is applied in the preparation of liquid yogurt starter and the preparation of premixed liquid yogurt starter, achieves the effects of reducing production cost, improving equipment utilization rate and simple process

Active Publication Date: 2014-12-24
SHANDONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Based on this, according to the culture conditions of the cooperative symbiosis of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, a preparation method of a premixed liquid yogurt starter composed of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus was developed. and its products become possible, but the search found that there are no related reports

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  • Preparation method of liquid yoghurt starter, liquid yoghurt starter prepared with preparation method and application of liquid yoghurt starter

Examples

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Effect test

Embodiment 1

[0025] Embodiment 1: the preparation of premixed yogurt starter

[0026] (1) Streptococcus thermophilus CGMCC NO.9781 in the early stage of the stable growth period was inoculated into LM17 medium, and cultured statically at 42°C for 12 hours;

[0027] (2) Lactobacillus delbrueckii subsp. bulgaricus ATCC11842 in the early stage of the stable growth period was inoculated into the MRS medium, and cultured statically at 37° C. for 12 hours;

[0028] (3) Inoculate the Streptococcus thermophilus CGMCC NO.9781 bacterial solution prepared in step (1) into RY medium according to the ratio of 4% by volume, and culture it statically at 42° C. for 6 hours;

[0029] (4) Add the bacterium solution of Lactobacillus delbrueckii subsp. bulgaricus ATCC11842 prepared in step (2) to the culture of step (3) according to the ratio of 2% by volume, and culture it statically at 42° C. for 10 hours, That is, a premixed liquid yogurt starter composed of Lactobacillus delbrueckii subspecies bulgaricus...

Embodiment 2

[0035] Embodiment 2: the preparation of premixed yogurt starter

[0036] (1) Streptococcus thermophilus CGMCC NO.9781 in the early stage of the stable growth period was inoculated into LM17 medium, and cultured statically at 42°C for 12 hours;

[0037] (2) Lactobacillus delbrueckii subsp. bulgaricus ATCC11842 in the early stage of the stable growth period was inoculated into the MRS medium, and cultured statically at 37° C. for 12 hours;

[0038] (3) Inoculate the Streptococcus thermophilus CGMCC NO.9781 bacterial solution prepared in step (1) in the RY medium at a ratio of 6% by volume, and culture it statically at 42°C for 4 hours;

[0039] (4) Add the bacterium solution of Lactobacillus delbrueckii subsp. bulgaricus ATCC11842 prepared in step (2) to the culture of step (3) according to the ratio of 2% by volume, and culture it statically at 42° C. for 12 hours, That is, a premixed liquid yogurt starter composed of Lactobacillus delbrueckii subspecies bulgaricus and Strepto...

Embodiment 3

[0045] Embodiment 3: the preparation of premixed yogurt starter

[0046] (1) Streptococcus thermophilus in the early stage of stable growth phase was inoculated into LM17 medium by conventional methods, and cultured statically at 43° C. for 10 hours, and set aside;

[0047] (2) Inoculate Lactobacillus delbrueckii subsp. bulgaricus subsp. bulgaricus in the early stage of the stable growth period into the MRS medium by conventional method, and culture it statically at 38°C for 10 hours, and set aside;

[0048] (3) Inoculate the Streptococcus thermophilus bacterial liquid prepared in step (1) in the RY medium according to the ratio of 5% by volume, and culture at 42° C. for 5 hours;

[0049] Wherein: the formula of the above-mentioned RY medium is: 100.0 g of skimmed milk powder, 8.0 g of yeast extract, 1.0 g of ascorbic acid, 9.0 g of calcium carbonate, and 1000 mL of distilled water;

[0050] (4) Insert the bacterium liquid of Lactobacillus delbrueckii subsp. bulgaricus prepar...

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Abstract

The invention discloses a preparation method of a liquid yoghurt starter. According to the preparation method, streptococcus thermophiles at a stationary phase are inoculated in an RY culture medium in the proportion of 4%-6%, subjected to static culture at the temperature of 42 DEG C for 4-6 hours and then inoculated with lactobacillus delbrueckii subsp. buglaricus at a stationary phase in the proportion of 2% for continuous culture for 10-12 hours, and then the liquid yoghurt starter is prepared. The preparation method of the liquid yoghurt starter is simple in technology, bacterium concentration and freeze drying are not required to be performed on the liquid yoghurt starter, the bacterium vitality is high, the strain proportion is proper, and the method can be directly applied to yogurt fermentation and is suitable for small, medium and large dairy processing enterprises.

Description

technical field [0001] The invention relates to a preparation method of a liquid yogurt starter, in particular to a preparation method of a premixed liquid yogurt starter composed of Lactobacillus delbrueckii subsp. field of biotechnology. Background technique [0002] Yogurt starter refers to the specific lactic acid bacteria used in the production of yogurt. During the process of fermenting raw milk, lactic acid, exopolysaccharides and aromatic substances are rapidly produced to make the product have specific texture, taste and health benefits. At present, there are three types of starters used in yogurt production: liquid yogurt starters, frozen yogurt starters and direct throw starters, among which liquid yogurt starters are mostly used in some small yogurt production enterprises. Since the growth conditions of different lactic acid bacteria are different, especially the growth characteristics and nutritional requirements of Streptococcus thermophilus and Lactobacillus ...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23C9/123C12R1/46C12R1/225
Inventor 孔健郭婷婷张臣臣韩立英王婷
Owner SHANDONG UNIV
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