Application of lactobacillus plantarum subspecies and lactobacillus casei 1 in horseradish tree leaf fermentation

A technology of Lactobacillus plantarum and Lactobacillus casei, which is applied in the fields of application, dairy products, milk preparations, etc., can solve the problem of low utilization rate of Moringa protein in strains and fermentation time, failure to improve the biological value of Moringa, and utilization of Moringa Low protein yield and other problems, to achieve good degradation, improve protein utilization, and promote the effect of development

Inactive Publication Date: 2015-10-21
YUNNAN AGRICULTURAL UNIVERSITY
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  • Claims
  • Application Information

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Problems solved by technology

[0004](2) Most of the Moringa milk products currently available on the market are directly added Moringa powder to milk, and then processed through yogurt fermentation process. Fermentation time, etc. cannot fundamentally solve the problem of low utilization rate of Moringa prot...

Method used

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  • Application of lactobacillus plantarum subspecies and lactobacillus casei 1 in horseradish tree leaf fermentation
  • Application of lactobacillus plantarum subspecies and lactobacillus casei 1 in horseradish tree leaf fermentation
  • Application of lactobacillus plantarum subspecies and lactobacillus casei 1 in horseradish tree leaf fermentation

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Embodiment Construction

[0016] The present invention is further illustrated below by way of examples, but the content of the present invention is not limited thereto.

[0017] Mix the superfine powder of Moringa leaves with distilled water in a ratio of 1:15, homogenize through colloid mill and homogenizer to make Moringa liquid, and inoculate 4% (volume percentage) of Moringa liquid respectively after pasteurization ) of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus plantarum, Lactobacillus plantarum subsp., Lactobacillus casei 1, Lactobacillus casei 2, and Lactobacillus acidophilus 7 strains were fermented to study the effect of lactic acid bacteria on fermentation of spicy The best Moringa starter was screened out based on the growth conditions in the wood liquor and the degradation of Moringa oleifera protein.

[0018] Growth of Lactic Acid Bacteria in Moringa Liquid

[0019] (1) Adaptability of lactic acid bacteria in Moringa liquid

[0020] In this ex...

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Abstract

The invention relates to application of lactobacillus plantarum subspecies and lactobacillus casei 1 in horseradish tree leaf fermentation, and belongs to the technical field of dairy processing. Seven strains of lactic acid bacteria are domesticated through the gradient culture method of gradually increasing the proportion of horseradish tree liquid in skim milk so that the adaptability of the lactic acid bacteria can be enhanced and the growth situations of domesticated leavening agents can be studied. The free amino acid content of the horseradish tree liquid fermented through the seven strains of lactic acid bacteria is studied, four strains good in degradation are screened out, changes of protein electrophoretic bands and peptide substances of the strains are analyzed through the SDS-PAGE technology and the HPLC technology, and the degradation effect of the leavening agents on horseradish tree proteins is studied. Finally, the lactobacillus plantarum subspecies and the lactobacillus casei 1 which are screened out serve as the leavening agents to be applied to the horseradish tree leaf fermentation. The application has the advantages that the horseradish tree leaf proteins can be well degraded, and the protein utilization rate is remarkably increased; horseradish tree leaves are weakened in bitter and spicy taste and improved in taste after being fermented; the horseradish tree industrial development can be easily promoted.

Description

technical field [0001] The invention relates to the application of Lactobacillus plantarum subspecies and Lactobacillus casei 1 in the fermentation of Moringa oleifera leaves, belonging to the technical field of dairy processing. Background technique [0002] Moringa oleifera leaf is a high-protein, high-calcium, arbor-like new resource food rich in active ingredients. Studies have shown that the crude protein content in Moringa oleifera leaf dry powder is as high as 28.7%, but the protein has only 31.8% in vitro digestibility. Fermentation is an effective way to improve the utilization rate and biological value of Moringa oleifera. Lactic acid bacteria starter is widely used in the food industry. It has unique advantages when applied to Moringa oleifera: lactic acid bacteria fermentation can degrade the bound protein in Moringa oleifera and decompose it into Peptides, small peptides or amino acids; the lactic acid produced by the fermentation of lactic acid bacteria can com...

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Application Information

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IPC IPC(8): A23C9/123
Inventor 黄艾祥苏科巧毛华明
Owner YUNNAN AGRICULTURAL UNIVERSITY
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