A kind of composite fermentation strain and its preparation method and application

A compound fermentation and strain technology, applied in biochemical equipment and methods, applications, microorganism-based methods, etc., can solve problems such as excessively hard tissue state and excessively sticky curd, and achieve long shelf life, thick texture, and acceptable acidification. control effect

Active Publication Date: 2019-07-30
阿拉尔新农乳业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the fermented buffalo milk yogurts use Streptococcus thermophilus and Lactobacillus bulgaricus. The yogurt produced by these strains has a smooth taste and fine texture, but does not produce GABA, but simply has the nutritional value of ordinary yogurt
In addition, in the existing production process of buffalo milk yogurt, there are sometimes problems such as the selection of strains or the improper ratio of strains, which causes the curd to be too viscous and the tissue state is too hard during the fermentation process.

Method used

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  • A kind of composite fermentation strain and its preparation method and application

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Embodiment 1

[0033]A kind of composite fermentation strain, described composite fermentation strain is separated from the Lactococcus lactis subsp. lactis (Lactobacillus lactis subsp. Streptococcus thermophilus is activated and mixed according to the mass ratio of 1:1:1. The preparation method is as follows: first prepare MRS slant medium and MRS broth medium according to the following raw material ratio, wherein the MRS slant The medium contains the following components: peptone 10g, beef powder 8g, yeast powder 4g, glucose 20g, dipotassium hydrogen phosphate 2.0g, diammonium hydrogen citrate 2.0g, sodium acetate 5.0g, magnesium sulfate 0.2g, manganese sulfate 0.04g , agar 14g, Tween-80 1g, distilled water 1000mL; The MRS broth medium contains the following components: caseinase digest 10g, meat paste powder 10g, yeast paste powder 4g, triammonium citrate 2g, sodium acetate 5g , magnesium sulfate 0.2g, manganese sulfate 0.05g, dipotassium hydrogensulfate 2.0g, glucose 20g, Tween-80 1.08g,...

Embodiment 2

[0035] A kind of composite fermentation strain, described composite fermentation strain is separated from the Lactococcus lactis subsp. lactis (Lactobacillus lactis subsp. The strain Streptococcus thermophilus is prepared by mixing the mass ratio of 2:1:1, and the preparation method is as follows: prepare MRS slant medium and MRS broth medium according to the same formula as in Example 1; freeze-dried and preserved Lactococcus lactis Lactobacillus lactis subsp.lactis 25#, Lactobacillus plantarum 12# and Streptococcus thermophilus were resuscitated and subcultured twice in MRS slant medium respectively to obtain strains; inoculate the obtained strains into 100ml MRS meat respectively In soup culture medium, culture on a shaker at 37°C for 22 hours to obtain the cultured bacteria liquid; centrifuge the obtained cultured bacteria liquid at a speed of 5000rpm for 8 minutes, collect the supernatant, and obtain the target bacteria liquid, that is, activated Lactococcus lactis lactic ...

Embodiment 3

[0037] A kind of composite fermentation strain, described composite fermentation strain is separated from the Lactococcus lactis subsp. lactis (Lactobacillus lactis subsp. The strain Streptococcus thermophilus was prepared by mixing at a mass ratio of 1:1:2. The preparation method was as follows: prepare MRS slant medium and MRS broth medium according to the same formula as in Example 1; store Lactococcus lactis in glycerol tubes Lactobacillus lactis subsp.lactis 25#, Lactobacillus plantarum 12# and Streptococcus thermophilus were resuscitated and subcultured twice in MRS slant medium respectively to obtain strains; inoculate the obtained strains into 100ml MRS meat respectively Soup culture medium, 40 ℃ shaker culture for 20 hours, to obtain the culture bacteria liquid; centrifuge the obtained culture bacteria liquid at a speed of 5200rpm for 6 minutes, collect the supernatant, and obtain the target bacteria liquid, that is, activated Lactococcus lactis lactic acid subspecies...

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Abstract

The invention relates to a compound fermentation strain and a preparation method and application thereof, and belongs to the technical field of biological fermentation. The compound fermentation strain is prepared by mixing a lactococcus lactis lactic acid subspecies which is separated out of buffalo milk and generates gamma-aminobutyric acid, lactobacillus plantarum and traditional yogurt strain streptococcus thermophilus according to the mass ratio of (1-2):1:(1-2). The compound fermentation strain can generate gamma-aminobutyric acid and can be used for fermentation of buffalo milk yogurt, the problems of extremely-high curd viscosity, excessively-hard texture and the like do not happen in the fermentation process, and prepared curd is strong in milk flavor, thick in texture, fine and smooth in taste, long in shelf life, rich in gamma-aminobutyric acid and abundant in nutrition and health care function.

Description

[0001] 【Technical field】 [0002] The invention relates to a composite fermentation strain and its preparation method and application, in particular to a composite fermentation strain for buffalo milk fermented yoghurt and its preparation method and application. [0003] 【technical background】 [0004] Buffalo milk is a special dairy product in southern China, which is high-quality, safe and rare. The output of buffalo milk is relatively low, but its protein, milk fat, vitamins, trace elements, etc. are higher than black and white milk, and it is known as the "king of milk". At present, my country's buffalo milk processing industry is still in its infancy, mainly liquid milk, and there are few high value-added products. [0005] Yogurt is a product made from milk, which is pasteurized and cooled and then fermented with lactic acid bacteria. The fermented milk contains a large amount of probiotics, which can regulate the gastrointestinal flora and improve the immune system of t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23C9/127C12R1/225C12R1/25C12R1/46
CPCA23C9/127C12N1/20
Inventor 谢芳曾庆坤杨承剑唐艳农皓如冯玲杨攀罗华彭丽娟
Owner 阿拉尔新农乳业有限责任公司
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