Lactobacillus plantarum WZMX-2 as well as application and prepared whey pear wine thereof

A technology of Lactobacillus plantarum and WZMX-2, which is applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc. The effect of reserve, moderate coordination

Active Publication Date: 2017-02-22
新疆凯瑞可食品科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the current debittering technology has not yet achiev

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  • Lactobacillus plantarum WZMX-2 as well as application and prepared whey pear wine thereof
  • Lactobacillus plantarum WZMX-2 as well as application and prepared whey pear wine thereof
  • Lactobacillus plantarum WZMX-2 as well as application and prepared whey pear wine thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0050] Example 1: Screening, isolation, purification and identification of Lactobacillus plantarum (Lactobacillus plantarum) WZMX-2CGMCC No.12832

[0051] (1) Screening: According to the particularity of Xinjiang's geographical environment, a batch of well-growing microbial strains were screened out by sampling from homemade cheese and Korla fragrant pears collected in Nanshan, Xinjiang. Take 25g each of cheese and fragrant pears and put them into 225mL In saline, mix well on a vortex mixer, take 1mL and put it into a test tube filled with 9mL sterile normal saline. Diluted in 10-fold steps, the dilution is 10 -2 、10 -3 、10 -4 、10 -5 、10 -6 . Use a pipette to draw 1 mL of each of the above dilutions, pour into the modified MRS medium by pouring method, and place the plate in a 37°C incubator for 24 hours. Observe and record the characteristics of the colonies and pick individual colonies with different shapes of transparent circles for Gram staining, pick Gram-staining p...

Embodiment 2

[0058] Embodiment two: the preparation technology of whey pear wine

[0059] The present invention specifically provides a kind of non-bitter whey pear wine, which is specifically prepared by the following preparation method:

[0060] (1) Activation of strains: Inoculate Lactobacillus plantarum (Lactobacillus plantarum) WZMX-2CGMCC No.12832 stored at 4°C in MRS medium in a sterile environment, culture at 37°C for 24 hours; store at 4°C Kluyveromyces marxianus WWMJ-1CGMCC No.8432 and common Saccharomyces cerevisiae were respectively inoculated in YPD medium for activation in a sterile environment, cultured at 28°C for 24 hours, and kept at constant temperature for later use.

[0061] (2) Fragrant pear pretreatment: select fresh Korla fragrant pears, remove the stalks and wash them, squeeze the juice with an automatic juicer and filter to obtain fragrant pear juice, store it at room temperature for later use.

[0062] (3) Whey pretreatment: select fresh whey and filter it with ...

Embodiment 3

[0071] Embodiment three: single factor test of fermentation conditions in the fermentation process of whey pear wine

[0072] Select the inoculation ratio (Lactobacillus plantarum WZMX-2 / %: Kluyveromyces marx / %: Saccharomyces cerevisiae / %) as 6:6:1, 5:5:1.5, 4:4:2, 3: 3:2.5, 2:2:3, culture and fermentation temperature is 25°C, 28°C, 31°C, 34°C, 37°C, fermentation time is 24h, 48h, 72h, 96h, 120h, 144h, sugar addition is 6% , 8%, 10%, 12%, 14%; single-factor fermentation test was carried out, and single-factor investigation was carried out by measuring alcohol content, bitter peptide, acidity and sugar content.

[0073] (1) Effects of different inoculation ratios on fermentation

[0074] attached by Figure 4 It can be seen that when the proportion of yeast strains is larger, the alcohol content of the fermented liquid is higher. When the inoculation ratio (Lactobacillus plantarum WZMX-2 / %: Kluyveromyces marxis / %: Saccharomyces cerevisiae / %) ratio is 4:4:2, the alcohol conte...

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Abstract

The invention discloses Lactobacillus plantarum WZMX-2 as well as application and prepared whey pear wine thereof. Bitter-free whey pear wine is prepared by the following steps: uniformly mixing whey fermentation liquor composed of Lactobacillus plantarum WZMX-2, Kluyveromyces marxianus WWMJ-1 and saccharomyces cerevisiae at the volume ratio of 4:4:2 with whey bergamot pear juice mixed liquor; culturing at 25-37 DEG C for 24-72 hours; and fermenting when measuring that the alcohol degree reaches 7.8% vol, the total acid reaches 60.84 titration acidity, the total sugar content reaches 42.34 g/L, and the bitter peptide content reaches 0.15 g/100 mL. The prepared whey pear wine is yellowish green, clarified and translucent, has natural color and fragrance of whey and pear, and has no bitter feeling; functional tests prove that the prepared whey pear wine can prolong weight-bearing swimming time of mice, reduces the generation of serum urea, increases the reserve of liver glycogen, has no apparent influence on weight and blood lactic acid of the mice, and has a functional effect of alleviating physical fatigue.

Description

technical field [0001] The invention belongs to the technical field of wine processing technology, and more specifically, the invention relates to the technical field of a method for preparing whey pear wine through mixed fermentation of microbial strains. Background technique [0002] Whey is a by-product produced in the process of producing cheese and casein from cow's milk. It is yellow-green and translucent. The nutritional value of whey is extremely rich. About 55% of the nutrients in the raw milk remain in the whey, mainly including about 1% crude protein, 0.3-0.4% fat, 3%-5% lactose, whey protein 20%, also contains minerals, vitamins, etc. Among them, whey protein is divided into β-lactoglobulin and α-lactoglobulin, of which β-lactoglobulin can bind calcium and some hydrophobic molecules such as retinol and vitamin E. It can lower blood pressure, resist stress, promote the disappearance of fear memory, and lower cholesterol levels; α-lactoprotein can promote milk sec...

Claims

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Application Information

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IPC IPC(8): C12N1/20C07K14/335C12G3/02C12R1/25C12R1/645C12R1/865
CPCC07K14/335C12G3/02C12N1/205C12R2001/25
Inventor 武运张亚南张志臻张磊王威古丽娜孜夏俊芳付二冬刘伟王沛田歌吴浩天全莉王雪薇
Owner 新疆凯瑞可食品科技有限公司
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