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Lactococcus lactis sub-specie lactis strain capable of producing high-yield lactic acid and application thereof

A technology of Lactococcus lactis and Lactic acid subspecies, applied in the application, bacteria, dairy products and other directions, can solve the problems of poor cheese quality, slow acid production by starter strains, etc., and achieves strong acid production capacity, excellent fermentation performance, and good maturity. degree of effect

Inactive Publication Date: 2015-04-29
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Studies have shown that the slow acid production of starter strains is one of the important reasons for poor cheese quality

Method used

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  • Lactococcus lactis sub-specie lactis strain capable of producing high-yield lactic acid and application thereof
  • Lactococcus lactis sub-specie lactis strain capable of producing high-yield lactic acid and application thereof
  • Lactococcus lactis sub-specie lactis strain capable of producing high-yield lactic acid and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1 Screening of wild-type high-acid-producing Lactococcus lactis

[0035] (1) screening

[0036] After activating 32 strains of Lactococcus lactis in the laboratory for 3 times, inoculate 1% in 10% (w / v) sterilized skim milk medium, and measure the pH value at 6, 12, 24 and 48 hours respectively , and use this as an index to screen out strains with high acid production performance.

[0037] (2) Screening results

[0038] The test results of the acid production ability of 32 strains of Lactococcus lactis are shown in Table 1. Strain KLDS4001 exhibited the highest acid production capacity, and the pH value was lower than 5.2 after 6 hours of fermentation, 4.43 at 12 hours of fermentation, and reached 5.22 at 48 hours. At the same time, the fermented milk of the KLDS4001 strain has a good taste, quick coagulation, uniform and delicate texture, good tissue structure, and normal whey precipitation, which is suitable for the production of cheese.

[0039] Table 1 C...

Embodiment 2

[0043] The preparation of embodiment 2 composite leavening agent

[0044] (1) Strain activation: Reconstitute skim milk powder into skim milk at a ratio of 10%, and then sterilize it at 115°C for 15 minutes. The vitality is fully restored.

[0045] (2) Preparation of starter: Reconstitute skim milk powder into skim milk at a ratio of 10%, and then sterilize it at 115°C for 15 minutes. milk, and store in the refrigerator for later use.

[0046] (3) Preparation of compound starter: mix starters prepared by Lactococcus lactis subsp. lactis KLDS4001 and Lactococcus lactis subsp. cremoris KLDS4002 at a volume ratio of 1:1 as a mixed starter. Lactococcus lactis subsp. lactic acid KLDS4001 and Lactococcus lactis subsp. cremoriferum KLDS4002 both reached 10 live bacteria counts as measured by live bacteria technology. 9 cfu / mL.

Embodiment 3

[0047] Embodiment 3: the application of bacterial strain in cheddar cheese

[0048] 1.1 Preparation of cheddar cheese

[0049] (1) Raw milk pretreatment: 10kg of raw milk is filtered and poured into a cheese tank that has been sterilized beforehand, sterilized at 63°C for 30 minutes, and then cooled to 31°C;

[0050] (2) Addition of starter, calcium chloride and rennet: add 200mL of compound starter, add 0.2g of direct-throwing starter to the control cheese, and ferment at 31°C for 30-40min under temperature control until the milk acidity is 0.20%- 0.22%, add 2gCaCl 2 , 0.3g rennet, after stirring evenly, let the curd stand;

[0051] (3) Cutting, heating and stirring and removing whey: 30 minutes after adding rennet, test the clot strength with a knife, and test once every 2 minutes. The method of testing the curd strength is to insert a knife into the clot obliquely for 4cm. When it is lifted up, if the cracks are neat, no small pieces of clot remain and the whey is transp...

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Abstract

The invention discloses a lactococcus lactis sub-specie lactis strain KLDS4001 having microorganism collection number of CGMCC No. 9964. The strain is strong in lactic acid-producing capability and good in fermentation performance and can be compounded with lactococcus lactis sub-specie cremoris to be applied as a cheddar leavening agent. The invention also discloses an application of the lactococcus lactis sub-specie lactis strain KLDS4001 in preparation of cheddar and a method for preparing cheddar by virtue of the strain. The method comprises the following steps of adding a compound leavening agent, which is prepared by mixing the lactococcus lactis sub-specie lactis strain KLDS4001 and the lactococcus lactis sub-specie cremoris, into raw milk and fermenting. The cheddar prepared by the compound leavening agent has the advantages of good maturity, texture and flavor and has a certain commercial value; and the physical and chemical indicators and microbial indicators of cheddar are in line with national standards.

Description

technical field [0001] The invention relates to a microbial strain and its application, in particular to a high-acid-producing Lactococcus lactis subsp. lactis strain KLDS4001 and its application in preparing cheddar cheese. The invention belongs to the technical field of food processing. Background technique [0002] Cheese is known as the "King of Dairy Products" and is one of the largest dairy products in the world's dairy trade. The demand for cheese in our country is increasing at a rate of 15% per year, but the industrialized production of cheese is only in its infancy, and the gap of cheese products in the market is still made up by imported goods, so the development of industrialized cheese in our country is imminent. To realize the industrial production of cheese, starter is very important. Nowadays, a group of well-known starter manufacturers with specialized production scale have emerged, such as Danish Hasen Company and Danisco Company, etc. The dairy starter pr...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23C19/072A23C19/032C12R1/01
CPCA23C19/0323A23C19/072C12N1/205C12R2001/46
Inventor 杨丽杰王晓明霍贵成李春艳刘宾曹凤波李媛媛周晶
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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