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A kind of Lactococcus lactis and application thereof

A technology of Lactococcus lactis and Lactobacillus, applied in Lactococcus lactis and its application fields, can solve the problems of incomplete production process and industrial production process, achieve good adaptability, increase fermentation rate, and standardize the process

Active Publication Date: 2020-08-11
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, yogurt is mainly produced and sold in horse breeding areas such as Inner Mongolia and Xinjiang, and due to various factors, most of them are produced and sold by natural fermentation of herdsmen or horse farms, and it has not fully formed a standard production process and industrial production process.

Method used

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  • A kind of Lactococcus lactis and application thereof
  • A kind of Lactococcus lactis and application thereof
  • A kind of Lactococcus lactis and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Example 1: Isolation and strain identification of Lactococcus lactis Lla-lab2014h30

[0040] 1. Isolation of strains

[0041] (1) Configure M17 separation medium, pour it into the plate, dilute the kumiss milk taken from the herdsman’s house in a gradient, draw the three-section line on the plate, and place it at 30°C and 37°C for culture respectively, and the culture time is 24-48h;

[0042] (2) Select suitable bacterial colonies in step (1) to carry out plate streak separation;

[0043] (3) Perform microscopic examination on the colonies in step (2). If there are many miscellaneous bacteria, continue to streak and separate. If there are basically no miscellaneous bacteria, you can stop streaking on the plate.

[0044] 2. Identification of strains

[0045] The 16S rDNA sequence of the bacterium colony isolated in step (3) is shown in SEQ ID No.1, carries out sequence alignment in NCBI, finally determines that the isolated bacterial strain belongs to Lactococcus lacti...

Embodiment 2

[0053] Embodiment 2: the preparation of yogurt starter

[0054]According to the colony growth curves of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactococcus lactis (Lactococcus lactis) Lla-lab2014h30, Leuconostoc subsp. Among them, 1.5% glucose was added to Leuconostoc skimmed milk medium, and each strain was subcultured and activated for 3 generations; Lactobacillus bulgaricus and Streptococcus thermophilus were cultured for 12 hours each; Lactococcus lactis Lla-lab2014h30 was cultured for 12 hours each; Leuconostoc Subsp. enterica was cultured for 16 hours per generation; Kluyves marxe was cultured for 24 hours per generation and activated for three generations. Draw 0.5ml of skim milk medium containing Lactobacillus bulgaricus, 0.5ml of skim milk medium containing Streptococcus thermophilus, 1ml of skim milk medium containing Lactococcus lactis, and 1ml of skim milk medium containing Leuconostoc enterococcus subsp. , containing 1ml of saccharomyces skimmed mil...

Embodiment 3

[0055] Embodiment 3: the preparation of sour kumiss

[0056] (1) Rehydrate the horse milk powder, stir and dissolve it with drinking water equivalent to 9 times the weight of the horse milk powder;

[0057] (2) Disperse the incompletely dissolved rehydrated mare's milk obtained in step (1) at 8000r / min for 1min;

[0058] (3) The dispersed and rehydrated mare's milk obtained in step (2) was hydrated for 30 minutes in a water bath at 45°C;

[0059] (4) Sterilize the rehydrated mare's milk in step (3) at 65°C for 30 minutes;

[0060] (5) Add fermented bacterial strains in step (4) sterilized rehydrated mare's milk, its total inoculation amount is 5% of milk base volume, and each bacterial strain proportioning is Lactobacillus bulgaricus: Streptococcus thermophilus: Lactococcus lactis Lla- lab2014h30 is 0.5:0.5:1.

[0061] (6) Ferment the mare’s milk to be fermented in step (5) at a constant temperature of 32° C. for 24 hours, and shake it in a constant temperature water bath a...

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Abstract

The invention belongs to the field of food processing, and in particular relates to a Lactococcus lactis and application thereof. The Lactococcus lactis Lla-lab2014h30 of the present invention is classified as Lactococcus lactis, and the preservation number in the China General Microorganism Culture Collection Management Center is CGMCC No 13009, which has better adaptability to mare's milk and can more effectively ferment mare's milk ; The acid production rate is faster, which is beneficial to the lactic acid fermentation of mare's milk; the strain fermentation speed is faster, which provides a good acidic environment for other fermentation strains, thereby increasing the overall fermentation rate. Compared with natural fermentation, the mare's milk fermentation method of the present invention is more controllable, and the process flow is more standardized; the flavor and quality of mare's milk can be easily adjusted by adopting the determined type and ratio of strains; adding yeast can produce similar milk to a certain extent The flavor of the wine provides a more unique flavor for the kumiss.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a Lactococcus lactis and application thereof. Background technique [0002] Lactococcus lactis is one of the commonly used starters in food, especially fermented milk products, and it is also a relatively good induced expression host bacterium in molecular biology. Lactococcus lactis is taxonomically defined as Firmicutes, Bacilli, Lactobacillales, Streptococcaceae, and Lactococcus. At present, lactic acid bacteria are widely used in dairy products. They can be used as a starter in yogurt, sour cream, fermented milk drinks and other foods. [0003] Traditional kumiss milk is a kind of milky drink with special aroma formed by natural fermentation of fresh mare's milk added with starter. Its acidity is generally 70°T-120°T, and its alcohol content is generally 0.65%-2.5% (V / V). Kumiss is rich in nutrients and active substances, and has certain anti-oxidation and blood ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23C9/127C12R1/01C12R1/46C12R1/225
CPCA23C9/127C12N1/20C12R2001/01C12N1/205A23V2400/157A23V2400/123A23V2400/249
Inventor 张列兵李妍陈琳天翔
Owner CHINA AGRI UNIV
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