Lactobacillus casei capable of reducing cholesterol and method for producing probiotic yogurt from same

A technology of Lactobacillus casei and cholesterol, applied in the direction of microorganism-based methods, biochemical equipment and methods, bacteria, etc., can solve the problems of no patent reports, etc., and achieve the effects of increasing the viscosity of yogurt, short fermentation cycle, and simple operation

Inactive Publication Date: 2015-07-15
BEIJING SCITOP BIO TECH CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Although there is also a patent report about the research on Lactobacillus casei lowering serum cholesterol effect abroad: Lactobacillus casei bd-II stain and used to reduce blood cholesterol (20060127380), but at present, the content of bile salt hydrolyzing enzyme produced by Lactobacillus casei abroad is still unk

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  • Lactobacillus casei capable of reducing cholesterol and method for producing probiotic yogurt from same
  • Lactobacillus casei capable of reducing cholesterol and method for producing probiotic yogurt from same
  • Lactobacillus casei capable of reducing cholesterol and method for producing probiotic yogurt from same

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Embodiment Construction

[0014] The following examples further illustrate the present invention without limiting the protection scope of the present invention.

[0015] The experimental methods in the following examples are conventional methods unless otherwise specified.

[0016] The percentages in the following examples are mass-volume concentrations (W / V) unless otherwise specified.

[0017] A cholesterol-lowering Lactobacillus casei (Lactobacillus casei) J1, which is isolated from common family Tibetan Ling mushrooms (also known as kefir grains), has excellent bile salt hydrolysis enzymes and tolerance to adverse environmental conditions in the gastrointestinal tract. Regulate the balance of intestinal flora, and have beneficial health care effects such as lowering serum cholesterol. This strain has been preserved in the General Microbiology Center of China Committee for the Collection of Microbial Cultures on September 11, 2006, and the preservation number is CGMCC No.1808.

[0018] The probioti...

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Abstract

The invention provides Lactobacillus casei J1 capable of reducing cholesterol. According to a technical scheme in the invention, the Lactobacillus casei J1 is separated and screened from Tibetan kefir (also called as kefir grain) cultured in a common household and is preserved in China General Microbiological Culture Collection Center on September 11, 2006, with an accession number of CGMCC No. 1808. The invention also discloses a method for producing probiotic yogurt by using the Lactobacillus casei J1. On the basis of no change of common yoghourt fermentation process, the yoghourt capable of reducing serum cholesterol can be prepared by utilizing the characteristic that the J1 strain produces bile salt hydrolase, and the problem of precipitation of whey of the yoghourt is overcome. The method for producing the probiotic yogurt has the advantages of simple process, a short fermentation period, low cost and applicability to large-scale industrial production.

Description

technical field [0001] The invention relates to a cholesterol-lowering Lactobacillus casei (Lactobacillus casei) J1 and a method for producing probiotic yoghurt. Dry powder starter and common yoghurt dry powder starter are mixed and fermented to produce probiotic yoghurt, which is suitable for cholesterol-lowering probiotics in fermented dairy products. The production of bacterial yogurt, probiotic tablets, and microecological preparations. Background technique [0002] Probiotics refer to a class of microorganisms that improve the microecological balance of specific parts of the host through intestinal colonization and have several other beneficial physiological functions. They control intestinal infection and lower serum cholesterol by improving the ecological balance of intestinal microorganisms. It can improve the utilization of lactose by people with lactose intolerance, and can stimulate specific or non-specific immune response, which has the effect of immune enhanceme...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23C9/123C12R1/245
CPCA23C9/123C12N1/205C12R2001/245
Inventor 白永强刘慧张红星高鹏飞熊利霞张晶谢远红高秀芝金君华
Owner BEIJING SCITOP BIO TECH CO LTD
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