Streptococcus thermophilus

A technology of Streptococcus thermophilus and microbial strains, applied in the field of microorganisms, can solve problems affecting the quality and sales of yogurt products, and the pH value of yogurt drops, and achieve the effect of improving quality and reducing acidity

Active Publication Date: 2018-07-27
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because yogurt contains live bacteria, after normal fermentation, the bacteria still have to grow and reproduce before the product is stored, transported, sold, and eaten, resulting in a drop in the pH value of yogurt and post-acidification, which directly affects the quality and sales of yogurt products

Method used

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  • Streptococcus thermophilus
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Embodiment Construction

[0024] Below is the detailed description that the present invention elaborates this technical scheme in conjunction with figure:

[0025] Streptococcus thermophilus LCM 46 of the present invention ( Streptococcus thermophilus LCM 46 ） It is obtained from naturally fermented yogurt.

[0026] Acclimatized Screening and Isolation of Bacteria

[0027] Draw 1mL natural fermented milk from the fermented liquid with yoghurt flavor produced by natural fermentation, dilute 10 -5 ,10 -6 , 10 -7 For the next step, take 0.1ml each and spread it on a solid medium plate containing MC. After the diluted solution is absorbed by the plate, culture it upside down at 42°C for 24 hours, and pick out 15 dark red single colonies suspected of Streptococcus thermophilus. Streak and purify on the MC solid plate for 3 times, and at the same time pick a single colony in the MC liquid medium for 24 hours at 42°C, take 1ml of the liquid fermentation broth, inoculate them in 100mL of reconstituted mi...

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Abstract

The invention provides streptococcus thermophilus. The bacterial strain is streptococcus thermophilus LCM 46, and is preserved in China General Microbiological Culture Collection Center on March 17, 2015 with the preservation number of CGMCC NO: 10633. The streptococcus thermophilus has the advantages that the streptococcus thermophilus LCM 46 can grow in the environment of 50 DEG C, has a certain sticking and cholesterol degrading capability, and can independently utilize fresh milk (or reconstituted milk) to produce set yogurt with tender and crispy taste; the streptococcus thermophilus LCM 46 and laboratory owned bacterial strain of lactobacillus plantarum HLX 37 can ferment together to produce set yogurt with good flavor and taste; the streptococcus thermophilus LCM 46 reduces the acidophilus degree of the yoghourt, and provides novel fermentation bacteria source for the production of yoghourt products and the prevention of post-acidification of the yoghourt.

Description

technical field [0001] The invention relates to the technical field of microbes, in particular to a bacterial strain capable of fermenting fresh milk (or reconstituted milk) to produce yogurt. The strain is Streptococcus thermophilus LCM 46 ( Streptococcus thermophilus LCM 46 ）。 Background technique [0002] Yogurt is a dairy product with high nutritional value and excellent taste and flavor obtained from milk and other substances fermented by lactic acid bacteria. During the fermentation process of yogurt, not only the lactose, protein and other substances in milk can be converted into lactic acid, galactose, Substances that are easily digested and absorbed by the human body, such as amino acids and small molecule peptide chains, can also be metabolized to produce various B vitamins and other substances needed by the human body through the fermentation and growth of lactic acid bacteria, and at the same time provide beneficial bacteria. Based on this, drinking yogurt ca...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23C9/123C12R1/46
Inventor 官雪芳林斌徐庆贤钱蕾
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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