Lactobacillus plantarum for highly producing ethyl caprate and application of lactobacillus plantarum

A technology of Lactobacillus plantarum and milk curd, which is applied in the field of microbiology, can solve problems such as unconsidered effects, achieve low cost, improve product sensory quality characteristics, and increase content

Active Publication Date: 2015-03-25
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to increase the content of ethyl ester in fermented dairy products, foreign scholars Romain Richoux et al. (Romain Richoux, Marie-Bernadette Maillard et al., (2008). ).1140–1145.) found that adding ethanol can increase the content of ethyl ester in fermented dairy products—cheese, but did not consider the influence of microbial intracellular enzyme activity on ethyl ester synthesis during the metabolic process

Method used

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  • Lactobacillus plantarum for highly producing ethyl caprate and application of lactobacillus plantarum
  • Lactobacillus plantarum for highly producing ethyl caprate and application of lactobacillus plantarum
  • Lactobacillus plantarum for highly producing ethyl caprate and application of lactobacillus plantarum

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Effect test

Embodiment 1

[0023] Example 1 Camembert cheese without adding Lactobacillus plantarum CGMCC No.9739

[0024] The production process of Camembert cheese is as follows: the raw milk is pasteurized and then rapidly cooled to 32°C, adding a starter (Lactococcus lactis-MA 14 LYO, Danisco) and a mold starter (Penicillium kadisco-PC 12 LYO 20 D, Danisco and Geotrichum candidum-GEO17 LYO 2 D, Danisco), incubate at 32°C for 30-40 minutes, add 800 μg / g ethanol to the milk, add a certain amount of rennet for 45 minutes, and cut the clot After forming cube particles with a side length of 1 cm, keep warm at 32°C and then slowly stir after curing to remove the whey, and press and shape the curd cheese in the mold to further remove the whey. After the whey has been drained, the cheese is left to dry for a period of time to be brined. Then place it at a certain temperature for maturation.

[0025] Specific steps are as follows:

[0026] A) Pretreatment of raw milk: qualified standardized raw milk purch...

Embodiment 2

[0032] Embodiment 2 Add the Camembert cheese of plantaractobacillus CGMCC No.9739

[0033] 1. Preparation of Lactobacillus plantarum CGMCC No.9739 direct input working starter.

[0034] Lactobacillus plantarum CGMCC No.9739 was inoculated in MRS liquid medium with an inoculum of 1-3%, and cultured at 37°C for 20-24 hours, so that the number of viable Lactobacillus plantarum CGMCC No.9739 reached 10 8 cfu / mL or more, carry out centrifugation, centrifugation conditions: 4000rpm, 10min, 4°C, wash the precipitate twice with PBS buffer solution of pH 7.0, add lyoprotectant, adjust the cell concentration to 10 9 cfu / mL, after mixing evenly, carry out vacuum freeze-drying, and after freeze-drying, the described Lactobacillus plantarum CGMCC No.9739 direct-throwing working starter can be obtained.

[0035] 2. Production of Camembert cheese containing Lactobacillus plantarum CGMCC No.9739

[0036] The production process of Camembert cheese is as follows: the raw milk is pasteurized a...

Embodiment 3

[0059] Embodiment 3 uses Lactobacillus plantarum CGMCC No.9739 to prepare Swiss cheese

[0060] Cool the pasteurized milk to 35°C (maintain this temperature during the subsequent operation of cheese), add thermophilic starter and propionic acid bacteria starter, and after pre-acidification for a period of time, add Lactobacillus plantarum prepared as follows CGMCC No.9739 Subsidiary starter, stir evenly. Then add rennet to curd the milk. After the curd is completed, the cutting operation is carried out. After cutting, keep it warm for a period of time, and heat it up to 54°C by program while stirring for blanching treatment. After blanching for 45 minutes, milk discharge treatment is carried out. Put the whey-excluded curd into a mold for shaping and further whey-excluded operations. The working temperature is 50° C., the duration is 9 hours, and it is turned every 3 hours. The curd after milk draining is salted at a temperature of 7°C for 2 days. After the salting is compl...

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Abstract

The invention discloses a lactobacillus plantarum for highly producing ethyl caprate and an application of the lactobacillus plantarum, and belongs to the field of microbiology. The lactobacillus plantarum CGMCC No.9739 (1) disclosed by the invention has the advantages that (1) the lactobacillus plantarum has acid resistance and is good in growth in an acid environment (pH is 4.0); (2) the lactobacillus plantarum has tolerance to bile salts, and is good in growth in a 0.1-0.3%bile-salt environment; (3) the cell autolysis degree is relatively high; (4) the acid-producing capability of a bacterial strain is weak; (5) the synthetic capability of the ethyl caprate in the cell is high; and (6) the decomposing capability of the ethyl caprate in the cell is weak.

Description

technical field [0001] The invention relates to a plant lactobacillus capable of high-yielding ethyl caprate and its application, especially the application of the bacteria in dairy products, belonging to the field of microbiology. Background technique [0002] Ethyl esters, especially C2-C10 ethyl esters, at low concentrations, can promote the balance of the overall flavor of fermented dairy products, and can impart fruity flavors to cheese, such as apple, banana, pineapple and other characteristic flavors . Fermented dairy products with fruity flavors can attract Chinese consumers and enhance the development prospects of fermented dairy products in China. Current studies have found that the synthesis pathway of ethyl caprate in fermented dairy products is mainly through esterification and alcoholysis. Esterification is carried out by fatty acid (C2-C10) and ethanol under the action of esterase; alcoholysis reaction is carried out by triglyceride (C2-C10) and ethanol unde...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23C19/032A23C9/127C12R1/25
CPCA23C9/127A23C19/032C12N1/20C12N1/205C12R2001/25
Inventor 刘小鸣陈卫洪青田丰伟赵建新张灏王刚张秋香张白曦赵国忠郭敏
Owner JIANGNAN UNIV
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