A strain of Lactobacillus paracasei and its application
A technology of Lactobacillus and para-cheese, applied in the field of microorganisms, can solve the problems of reducing product acceptability, achieve large-scale industrial application, soft acidity, and maintain the effect of texture
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Embodiment 1
[0029] Screening and identification of embodiment 1 Lactobacillus paracasei AR93
[0030] 1.1 Sample dilution preparation and strain isolation
[0031] Collect kefir granules from Tibetan pastoral areas, crush them, add 15 mL of sterile water, and shake vigorously for 20 minutes. Using the concentration gradient dilution method (10-1-10-4), take 100uL of the diluted solution and spread it on the MRS agar medium plate, and culture it anaerobically at 37°C for 48 hours, and select the strains with large colony, fast growth and high filament viscosity. Further separation and purification by streaking.
[0032] 1.2 Initial screening of strains
[0033] Inoculate the strain with high thread-picking viscosity in step 1.1 into MRS liquid medium, and culture it at 37°C for 24 hours to prepare a seed liquid, and insert it into the sterilized MRS liquid medium according to the inoculation amount of 5%, and incubate at 37°C After static culture for 48 hours, the exopolysaccharide cont...
Embodiment 2
[0050] Embodiment 2 prepares low-fat yogurt with Lactobacillus paracasei AR-93
[0051] The lactic acid bacteria AR-93 preserved in the skimmed milk medium was inserted into the sterilized skimmed milk medium according to the inoculum amount of 5%, and the culture was statically cultured at 37° C. for 48 hours for activation. The activated strain was inoculated into a 150mL low-fat milk Erlenmeyer flask at a 5% inoculation amount, cultured statically at 37°C until the milk solidified, and kept at 4°C for 16 hours to obtain yogurt without adding a thickener. The acidity of the obtained yoghurt is soft, little whey is separated out, the viscosity of the low-fat yoghurt is 1347mPa·s, the water holding capacity of the yoghurt is 15.7%, and the acidity is 77oT.
Embodiment 3
[0052] Embodiment 3 Lactobacillus paracasei AR-93 prepares low-fat yogurt
[0053] The lactic acid bacteria AR-93 preserved in the skimmed milk medium was inserted into the sterilized skimmed milk medium according to the inoculum amount of 5%, and the culture was statically cultured at 37° C. for 48 hours for activation. The activated strain was inoculated in a 150mL low-fat milk conical flask at an inoculation amount of 8%, and cultured at 37°C until the milk solidified, and kept at 4°C for 16 hours to obtain yogurt without adding thickener. The acidity of the obtained yoghurt is soft, little whey is separated out, the viscosity of the low-fat yoghurt is 3060mPa·s, the water holding capacity of the yoghurt is 20.9%, and the acidity is 80oT.
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