Lactobacillus paracasei and application thereof, fermentation product and preparation method thereof

A technology for fermented products and Lactobacillus, which is applied to Lactobacillus paracasei and its application fields, can solve the problems of slow fermentation acid production, reduced production efficiency, prolonged fermentation time, etc., and achieves the effects of strong acid production capacity and improved vitality

Active Publication Date: 2015-04-29
GUANGDONG YIKEWEI BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, in the dairy fermentation industry, due to the poor acid production ability of bacteria strains, the fermentation acid production speed is slow, the fermentation time is prolonged, the risk of pathogenic bacteria contamination is increased, the production energy consumption is increased, and the production efficiency is significantly reduced; this seriously restricts the rapid development of the industry
[0005] At present, the solution to the above problems is mainly to add protective agents from exogenous sources, but the addition of exogenous sources will affect the flavor and sensory properties of fermented milk

Method used

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  • Lactobacillus paracasei and application thereof, fermentation product and preparation method thereof
  • Lactobacillus paracasei and application thereof, fermentation product and preparation method thereof

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preparation example Construction

[0025] In a fourth aspect, the present invention provides a method for preparing a fermented product, wherein the method includes: inoculating the above-mentioned Lactobacillus paracasei cells into the raw material to be fermented, and performing fermentation.

[0026] According to the present invention, the cells of Lactobacillus paracasei inoculated into the raw material to be fermented are live cells. However, those skilled in the art know that, in the process of bacterial cell culture, it is usually accompanied by the death of the bacterial cells, and the living cells do not mean that all the cells are live cells in the strict sense.

[0027] The present invention has no special limitation on the number of bacteria cells of Lactobacillus paracasei to be inoculated, and can be specifically adjusted according to different uses. Preferably, with the raw material to be fermented of 100mL or 100g as a benchmark, the inoculum of the thalline of described Lactobacillus paracasei ...

Embodiment 1

[0041] This embodiment is used to illustrate the fermentation performance of Lactobacillus paracasei provided by the present invention

[0042]The bacterial strain A activated overnight at 37°C was inoculated into 12% (g / 100ml) skim milk according to the inoculation amount of 1% by volume, and fermented continuously at 37°C for 7 days, and the pH and titrated acidity were measured every 24h; the milk curdling time of the bacterial strain A was recorded, every Each sample was repeated 3 times and the average value was taken. Results Table 1.

[0043] The strain A activated overnight at 37°C was inoculated into 12% (g / 100ml) skim milk plus 8.8% (g / 100ml) sucrose according to the inoculum size of 1% by volume, and fermented continuously at 37°C for 5 days, and the pH and titrated acidity were measured; Each sample was repeated 3 times and the average value was taken. Results Table 1.

Embodiment 2

[0045] This embodiment is used to illustrate the storage performance of Lactobacillus paracasei provided by the present invention

[0046] The strain activated overnight at 37°C was inoculated into 12% (g / 100ml) skim milk at an inoculum volume of 1% by volume. After continuous fermentation at 37°C for 7 days, it was stored at 4°C for 30 days. pH and titrated acidity were measured every 5 days. 3 repetitions, averaged. Results Table 2.

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Abstract

The invention discloses Lactobacillus paracasei, and the preservation number of the Lactobacillus paracasei is CGMCC No.9800. The invention further discloses a fermentation product and a preparation method thereof, and application of the Lactobacillus paracasei in preparation of the fermentation product. Compared with the existing Lactobacillus paracasei, the Lactobacillus paracasei with the preservation number of CGMCC No.9800 provided by the invention is used for fermenting 12% (g / 100ml) skimmed milk at 37 DEG C to effectively shorten the coagulation time, and the acidity titrated after fermentation for 7 days and the acidity and beta-galactosidase titrated after fermentation of 5 days added with 8.8% (g / 100ml) sucrose in the fermented 12% (g / 100ml) skimmed milk are greatly improved.

Description

technical field [0001] The invention relates to a Lactobacillus paracasei and application thereof, as well as a fermented product containing the Lactobacillus paracasei and a preparation method thereof. Background technique [0002] Probiotics can promote the health of the host, such as lowering serum cholesterol, enhancing the body's immunity, improving nutrient utilization, and maintaining the balance of normal intestinal flora. As a popular consumer food, fermented milk products are good carriers of probiotics; however, the strains of fermented milk products currently on the market in my country are all from abroad; therefore, it is necessary to develop probiotic strains suitable for fermented milk with independent intellectual property rights It is imperative. [0003] Lactobacillus paracasei belongs to the Lactobacillus casei group in the genus Lactobacillus, widely exists in fermented foods such as cheese and pickles, as well as in the oral cavity and intestinal tract ...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L1/218A23C9/127C12R1/225A23L19/20
CPCA23C9/1234C12R2001/225C12N1/205A23V2400/125
Inventor 任发政李转羽刘松玲赵亮郭慧媛
Owner GUANGDONG YIKEWEI BIOLOGICAL TECH CO LTD
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