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
CN104774783AInactive Publication Date: 2015-07-15BEIJING SCITOP BIO TECH CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
BEIJING SCITOP BIO TECH CO LTD
Publication Date
2015-07-15
Estimated Expiration
Not applicable · inactive patent

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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.
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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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