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A kind of Lactococcus lactis lactic acid subspecies and its application in cheese production

A technology of Lactococcus lactis and Lactic acid subsp. is applied in the field of microorganisms, which can solve the problems of blank screening standard of cheese bacteria system and less research on screening of mesophilic lactic acid bacteria, and achieve good flavor, good phage resistance, and speed of acid production. Moderate effect

Active Publication Date: 2018-02-13
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are few researches on mesophilic new starters in China, and they are mainly interested in the screening and preparation of yogurt starters (mainly thermophilic lactic acid bacteria), while the research on the screening of mesophilic lactic acid bacteria that can be used in cheese production is less There are few, and there is even a blank in the screening criteria for the cheese fungus system

Method used

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  • A kind of Lactococcus lactis lactic acid subspecies and its application in cheese production
  • A kind of Lactococcus lactis lactic acid subspecies and its application in cheese production
  • A kind of Lactococcus lactis lactic acid subspecies and its application in cheese production

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Example 1 The acquisition of Lactococcus acidifera subspecies CGMCC No.10752

[0032] (1) Activation: The raw milk taken from Shanghai was taken out from the cryopreservation tube, and inoculated into the M17 broth medium sterilized at 121° C. for 15 minutes with an inoculum of 2% (v / v) ( M17 broth medium is M17 Agar medium without agar, purchased from OXOID company in the UK) and cultured at 30°C for 36 hours, and continuously cultured for 3 generations to obtain activated strains.

[0033] (2), simulated cheese maturation environment selection: the activated bacterial classification of step (1) gained is inoculated in the 10% skimmed milk culture medium of sodium chloride content 4%, pH5 ( The skim milk powder is purchased from New Zealand Westland Cooperative Dairy Co., Ltd., and the skim milk powder is dissolved in water and mixed to obtain the skim milk medium, and the percentage is the mass of the skim milk powder accounting for the total mass of the skim milk pow...

Embodiment 2

[0043] Example 2 Morphological and cultural characteristics of Lactococcus lactis subsp. lactic acid CGMCC No.10752

[0044] Culture characteristics: After culturing Lactococcus lactis subsp. lactis CGMCC No.107522 days at 30°C with M17agar medium, observe the culture characteristics.

[0045] Table 1 Culture characteristics of Lactococcus lactis subsp. lactis CGMCC No.10752 on medium

[0046] culture medium

[0047] The results in Table 1 show that Lactococcus lactis subsp. lactic acid CGMCC No.10752 grows well on the M17agar medium. After 24 hours of culture, the colonies are milky white, small, round and convex, shiny, and the cells are oval . After that, it grew rapidly, and after 2 days, the colony was large and compact, milky white and slightly yellow.

Embodiment 3

[0048] Example 3 Physiological and biochemical characteristics of Lactococcus lactis subsp. lactic acid CGMCC No.10752

[0049] a), acid production performance

[0050] Lactococcus lactis subsp. lactic acid CGMCC No.10752 was inoculated into an Erlenmeyer flask containing sterilized skim milk medium at an inoculation amount of 1% (v / v), and placed in a 30°C constant temperature incubator for cultivation, every 3 hours A triangular flask was taken out, and the skim milk culture medium not inoculated with Lactococcus lactis subsp. lactis CGMCC No.10752 was used as a control to measure the pH value. The results are shown in Table 2.

[0051] Table 2 Acid production rate of Lactococcus lactis subsp. lactic acid CGMCC No.10752

[0052]

0 hours

3 hours

6 hours

9 hours

12 hours

15 hours

18 hours

21 hours

24 hours

pH

6.34

6.32

5.88

5.55

5.24

5.08

4.95

4.80

4.73

[0053] It can be seen from Table 2 th...

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Abstract

The invention discloses Lactococcus lactis subsp. lactis, a preparation method and an application in cheese production. The Lactococcus lactis subspecies lactic acid is preserved in the General Microorganism Center of China Microbiology Culture Collection Management Committee, and the preservation number is: CGMCC No.10752. It has good growth performance in milk, good phage resistance, moderate acid production speed, good flavor and high yield when used in the production of cheese. It can be used to prepare cheese starter and be used in cheese or other fermented food processing technology.

Description

technical field [0001] The invention relates to the field of microorganisms, in particular to a Lactococcus lactis subsp. lactis and its application in cheese production. Background technique [0002] Cheese, aka cottage cheese, comes in a variety of flavors, textures and forms. Cheese is made of milk, rich in protein and lipid, and has high nutritional value. With the improvement of people's living standards in our country, the demand for cheese is increasing. Microbial flora play an important role in cheese production and maturation, contributing to the development of product texture and flavor. The main starter of cheese plays an extremely important role in the formation of cheese texture and characteristic flavor. The main starter produces acid during the cheese production process, which can increase the activity of rennet, help to eliminate whey, inhibit the growth of harmful bacteria, and produce various enzymes to participate in the formation of the characteristic ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23C19/032C12R1/46
Inventor 黄宜刘振民莫蓓红朱培韩瑨
Owner BRIGHT DAIRY & FOOD CO LTD