A strain of Leuconostoc lactis and its application

A technology of Leuconostoc lactis and strains, applied in the field of microorganisms, to achieve the effect of strong wheat aroma, enhanced flavor, and uniform color

Active Publication Date: 2019-07-02
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the application of Leuconostoc lactis in the fermentation process of bread is relatively rare. Screening Leuconostoc lactis that can effectively delay product aging, improve bread quality, and significantly improve product flavor has important application significance

Method used

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  • A strain of Leuconostoc lactis and its application
  • A strain of Leuconostoc lactis and its application
  • A strain of Leuconostoc lactis and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: Leuconostoc lactis screening and identification

[0029] 1. Screening

[0030] A certain sample was taken from the natural yeast fermentation broth and added to 25mL GM17 medium for enrichment culture at 30°C for 28h. The culture solution was serially diluted, spread on a GM17 plate, and cultured in a 30°C incubator for 24 hours. Select a single colony with a colony diameter between 1 and 3 mm, a round bulge, a smooth or slightly rough surface, milky white, off-white or dark yellow, etc. that meet the characteristics of a lactic acid bacteria colony. Streak separation on the plate was repeated three times to obtain purified single colonies. Visualize with light microscopy Gram stain. Select Gram-positive, spore-free strains and store them in 30% glycerol tubes.

[0031] 2. 16S rDNA identification

[0032] Extract the bacterial genome, use the bacterial 16S rDNA to amplify its 16S rDNA sequence from the bacterial genomic DNA through primers 27F and 149...

Embodiment 2

[0033] Embodiment 2: Application of lactic acid Leuconostoc WJ-01 (Leuconostoc lactis WJ-01) to prepare bread

[0034] Preparation of Leuconostoc lactis sourdough: Inoculate Leuconostoc lactis WJ-01 into GM17 medium with 1% inoculum, activate and cultivate at 30°C for 12 hours, then inoculate 4% inoculum into GM17 medium, Cultivate at 30°C for 18h to the late logarithmic phase, and obtain a concentration of 5×10 8 CFU / mL bacterial suspension. Take 20mL of the above bacterial solution and centrifuge at 4000r / min for 20min, rinse with sterile saline, add 200g of water and 200g of high-gluten flour, mix evenly, put it in a constant temperature and humidity incubator, and pre-ferment at 30°C for 6h.

[0035] Add 24g of Leuconostoc lactis sour dough, add dry ingredients (216g of high-precision flour, 3.6g of dry yeast, 30g of sugar, 3g of salt), 132g of water and stir slowly, add 15g of shortening and stir quickly for 3 minutes until the gluten network structure is formed, stir sl...

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Abstract

A strain of Leuconostoc lactic acid and its application belong to the field of microorganisms. The Leuconostoc lactis WJ-01 (Leuconostoc lactis WJ-01) has been preserved in the China Center for Type Culture Collection on July 20, 2016, and the preservation number is CCTCC NO: M 2016405. The shelf life of the Leuconostoc lactis fermented bread is extended from 5 days to 12 days, which significantly prolongs the shelf life. Flavor substances such as butylbenzene and 3,7-dimethyl-1,6-octadiene-3-ol (linalool) contribute to the significant improvement of product flavor.

Description

technical field [0001] The invention relates to a strain of Leuconostoc lactic acid and its application, belonging to the field of microorganisms. Background technique [0002] Leuconostoc is a group of Gram-positive bacteria that carry out heterozygous lactic acid fermentation, are found in plants, dairy products, meat and various fermented foods, and can metabolize CO 2 and a variety of flavor compounds, and can be metabolized to produce dextran, mannitol, K vitamins, bacteriocins, and hydrolyzed cc-galactosides, which have potential prebiotic effects and can be used as special active ingredients to prepare functional foods, etc. . It has important uses in dairy products, food preservation and pharmaceutical industries. It is one of the starter strains that occupies an important position in dairy processing and is often used in the fermentation production of fermented milk, butter and cheese. Applying Leuconostoc as a starter strain or non-starter lactic acid bacteria (N...

Claims

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Application Information

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IPC IPC(8): C12N1/20A21D8/04A21D13/00C12R1/01
CPCA21D8/045A21D13/00C12N1/205C12R2001/01
Inventor 张娟吴佳静陈坚堵国成
Owner JIANGNAN UNIV
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