A preparing method and applications of a novel Kefir culture
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A kefir starter, a new type of technology, applied to the bacteria used in food preparation, applications, dairy products, etc., can solve the problems of poor fermentation effect, unstable fermentation, and difficult source of kefir grains
Inactive Publication Date: 2016-04-06
JIANGSU UNIV
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The structure of kefir grains is simulated by liquid core embedding and compound strains. The microencapsulated starter can not only be prepared in large quantities but also can be recycled, which solves the problems of difficult source of kefir grains, unstable fermentation and traditional Poor fermentation effect of pure culture starter and other problems hindering its industrial expansion
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Embodiment 1
[0024] Kluyveromyces marxianus (Kluyveromyces marxianus): China Industrial Microorganism Collection Center, the collection number is CICC1953;
[0025] Lactobacillus kefiri (Lactobacillus kefiri): the preservation number of China Industrial Microorganism Culture Collection Center is CICC20260;
[0026] Leuconostocmesenteroides: the preservation number of China Industrial Microorganism Culture Collection Center is CICC23516;
[0027] Acetobacter lovaniensis (Acetobacter lovaniensis): The preservation number of China Industrial Microorganism Culture Collection Center is CICC7011.
[0028] The specific operation process is as follows:
[0029] 1. Selection of strain ratio
[0030] Take 1mL of kefir fermentation broth for gradient dilution, and then draw 200μL of the diluted solution to apply to MRS solid medium (lactic acid bacteria selection medium), PDA solid medium (yeast selection medium), Elliker solid medium (acetic acid Bacteria selection medium: tryptone 20g / L, yeast p...
Embodiment 2
[0044] Kluyveromyces marxianus (Kluyveromyces marxianus): China Industrial Microorganism Collection Center, the collection number is CICC1953;
[0045] Lactobacillus kefiri (Lactobacillus kefiri): the preservation number of China Industrial Microorganism Culture Collection Center is CICC20260;
[0046] Leuconostocmesenteroides: the preservation number of China Industrial Microorganism Culture Collection Center is CICC23516;
[0047] Acetobacter lovaniensis (Acetobacter lovaniensis): The preservation number of China Industrial Microorganism Culture Collection Center is CICC7011
[0048] The specific operation process is as follows:
[0049] 1. Strain isolation
[0050] Take 1mL of kefir fermentation broth for gradient dilution, and then draw 200μL of the diluted solution to apply to MRS medium (lactic acid bacteria selection medium), PDA medium (yeast selection medium), Elliker medium (acetic acid bacteria selection medium) base), where PDA and Elliker medium were cultured i...
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Abstract
The invention discloses a preparing method of a novel Kefir culture and belongs to the technical field of fermented dairy products. The Kefir culture is prepared by microencapsulating simulated dominant bacteria in Kefir grains through liquid cores according to a certain ratio. Liquid-core microcapsules provide microorganisms with good growing space, facilitate circulation of inner and outer materials, prevent outer large-molecule materials from entering, and prevent inner microorganisms from flowing out. After durable culturing, the density of the microorganisms in the microcapsules can be very high. The method is easy to control and simple and convenient to operate. Prepared microcapsules of the culture are high in yield and good in stability. According to the method and the applications, disadvantages that fermentation of the Kefir grains is unstable, traditional pure cultures are not liable to recycle or reutilize, solid-core microcapsules are small in living space and adverse to microorganism growth, and the like are overcome. The method and the applications facilitate industrial Kefir production, and Kefir with good nutrition and flavor can be prepared through fermentation by utilization of the culture.
Description
technical field [0001] The invention relates to a method for preparing a kefir starter, belonging to the technical field of dairy product processing. Background technique [0002] Kefir is a fermented yogurt that contains a small amount of alcohol. Kefir is different from other traditional fermented products in that it is made from fermented kefir grains. Kefir grains are a collection of several bacteria that give kefir its special flavor. The production of modern kefir grains is based on continuous culture in milk to increase the volume of kefir grains, but this method grows slowly and can only be carried out on the basis of original grains, which seriously restricts the industrial production of kefir grains. The use of direct-throwing starters effectively solves the problem of difficult strain sources, but the direct-throwing starters are expensive and the production cost is too high, so they are not suitable for the production requirements of small and medium-sized enter...
Claims
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