Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of Lactobacillus plantarum with high yield of ethyl caprate and application thereof

A technology of Lactobacillus plantarum and curd, applied in the field of microbiology, can solve problems such as unconsidered influence, and achieve the effects of low cost, improved product sensory quality characteristics, and low production cost

Active Publication Date: 2018-04-13
JIANGNAN UNIV
View PDF3 Cites 1 Cited by
  • 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. (RomainRichoux, Marie-Bernadette Maillard et al., (2008). –1145.) found that adding ethanol can increase the content of ethyl ester in fermented dairy products—cheese, but did not consider the effect of enzyme activity in microbial cells on the synthesis of ethyl ester during the metabolic process

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of Lactobacillus plantarum with high yield of ethyl caprate and application thereof
  • A kind of Lactobacillus plantarum with high yield of ethyl caprate and application thereof
  • A kind of Lactobacillus plantarum with high yield of ethyl caprate and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0024] The production process of Camembert cheese is as follows: the raw milk is pasteurized and quickly cooled to 32°C, and starter (Lactococcus lactis-MA 14 LYO, Danisco) and mold starter (penicillium cartieri-PC 12 LYO 20) are added. D,Danisco and Geotrichum candidum-GEO17 LYO 2 D,Danisco), keep at 32℃ for 30-40min, add 800μg / g ethanol to the milk, add a certain amount of rennet for 45min, and cut the clot After forming into cube particles with a side length of 1 cm, they are heated and cured at 32°C and then slowly stirred to remove the whey, and the cheese with the curd in the mold is pressed and shaped to further remove the whey. After the whey is removed, the cheese is left in the air for a period of time for salting. 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 purchased fr...

Embodiment 2

[0032] Example 2 Camembert cheese with Lactobacillus plantarum CGMCC No. 9739

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

[0034] Lactobacillus plantarum CGMCC No. 9739 is inoculated into MRS liquid medium at 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 reaches 10 8 Cfu / mL or more, centrifugal treatment, centrifugation conditions: 4000rpm, 10min, 4℃, after washing the precipitate twice with pH 7.0 PBS buffer, add lyophilized protective agent to adjust the cell concentration to 10 9 cfu / mL, the mixture is uniformly mixed and then vacuum freeze-dried, and the Lactobacillus plantarum CGMCC No. 9739 direct-cast working starter is obtained after freeze-drying.

[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 and quick...

Embodiment 3

[0059] Example 3 Preparation of Swiss cheese using Lactobacillus plantarum CGMCC No. 9739

[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, pre-acidify for a period of time, add the following Lactobacillus plantarum CGMCCNo.9739 attached starter, stir well. Then add rennet for coagulation. After the curd is completed, the cutting operation is performed. After cutting, let it stand for a period of time with heat preservation, program the temperature to 54°C while stirring for blanching treatment. After blanching time 45min, the milking treatment is performed. Put the whey-excluded curd into a mold for shaping and further whey-exclusion operations. The working temperature is 50° C., the duration is 9 hours, and it is turned over every 3 hours. Carry out the salt treatment for the curd after milk discharge at a temperature of 7°C for 2 days. After the salt...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a plant lactobacillus capable of high-yielding ethyl caprate and application thereof, belonging to the field of microbiology. The Lactobacillus plantarum CGMCC No.9739 provided by the present invention (1) has acid resistance and grows well in an acidic (pH 4.0) environment; (2) has bile salt tolerance and grows well in a 1-3‰ bile salt environment; (3) The cell autosolubility is high; (4) The acid production ability of the strain is not strong; (5) The synthesis ability of ethyl caprate in the cell is high; (6) The ability of decomposing ethyl caprate in the cell is weak.

Description

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

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com