Lactobacillus caucasus JMCC0101 with antioxidant function, and screening method and application thereof

A technology for screening Lactobacillus yoghurt, which is applied in the field of Lactobacillus yoghurt and Lactobacillus, can solve the problems of pollution between production batches, large differences, cumbersome production steps, etc., and achieve good anti-oxidation effect

Active Publication Date: 2017-08-18
JUNLEBAO DAIRY GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a microbial component in kefir fermented milk, Lactobacillus yoghurt has a good potential as a probiotic. Due to the cumbersome production steps of kefir fermented milk with probiotic function, it is easy to cause pollution and the difference between production batches larger

Method used

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  • Lactobacillus caucasus JMCC0101 with antioxidant function, and screening method and application thereof
  • Lactobacillus caucasus JMCC0101 with antioxidant function, and screening method and application thereof
  • Lactobacillus caucasus JMCC0101 with antioxidant function, and screening method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Example 1 Lactobacillus yoghurt JMCC0101 and its screening method

[0043] A Lactobacillus kefiri (Lactobacillus kefiri) JMCC0101 is a probiotic isolated and screened from traditional fermented milk products in Dali, Yunnan, my country. CGMCC No. 11772.

[0044] The screening method of the described Lactobacillus yoghurt JMCC0101 is carried out in the following order:

[0045] ① Sample collection

[0046] Take 25mL of traditional fermented milk products from Dali, Yunnan, add them to 250mL of normal saline, mix well, and obtain samples;

[0047] ② Enrichment of samples

[0048] Take 2 mL of the sample, add it to 100 mL of LC liquid medium, and incubate at 35°C for 72 hours to obtain a culture solution;

[0049] ③Isolation and purification of bacterial strains;

[0050] a. Strain isolation

[0051] Take 1 mL of the culture solution and dilute it 100,000 times with 0.9% (percentage by weight and volume) sterile normal saline, and serially dilute 10 times -1 、10 -2 ...

Embodiment 2

[0112] Embodiment 2 Preparation of probiotic bacteria powder containing Lactobacillus yoghurt JMCC0101

[0113] Raw material composition: Lactobacillus yoghurt JMCC0101 3%, Lactobacillus plantarum 3%, Lactobacillus acidophilus 1%, Bifidobacterium lactis 1%, Lactobacillus casei 2%, fructooligosaccharides 80%, strawberry extract 10%; The preparation process of the probiotic bacteria powder is as follows: Weigh the bacteria powder, fructooligosaccharide, and strawberry extract according to the formula ratio, mix them, pack them on a vacuum packing machine, 2g / bag, put them into storage with labels, and store them in cold storage.

[0114] The prepared probiotic powder has antioxidant function and the total number of active lactic acid bacteria in the product is ≥4×10 10 cfu / bag.

Embodiment 3

[0115] Embodiment 3 Preparation of lactic acid bacteria beverage containing Lactobacillus yoghurt JMCC0101

[0116] Mix 50 parts of pure milk, 30 parts of water, and 5 parts of sucrose evenly, and sterilize at 110°C for 15 minutes to prepare a culture medium;

[0117] will be 10 6 Lactobacillus yoghurt JMCC0101, 10 cfu / ml 6 cfu / ml of Lactobacillus paracasei and 10 6 Streptococcus thermophilus of cfu / ml is inserted into the culture medium and mixed evenly, fermented at 37°C until the pH reaches 4.2-4.6, the fermentation is terminated, cooled and filled, and stored in cold storage.

[0118] The prepared lactic acid bacteria beverage containing Lactobacillus yoghurt JMCC0101 has antioxidant function.

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Abstract

The invention relates to a lactobacillus caucasus JMCC0101 with an antioxidant function. The lactobacillus caucasus JMCC0101 is a probiotic separated and screened from a traditional fermented milk product in Dali in Yunnan Province in China; the bacterial strain is preserved at the General Microbiology Center of the China Committee for Culture Collection of Microorganisms with the preservation number of CGMCC No.11772. The lactobacillus caucasus JMCC0101 is finally screened through experiments such as sample collection, enrichment, separation, purification and identification in sequence. The lactobacillus caucasus JMCC0101 has very good acid and bile salt tolerant characteristic and antioxidant ability, good survival property, weak acid property and a fermentation flavor. The lactobacillus caucasus JMCC0101 is applied to preparation of probiotic powder or lactic acid bacteria beverage.

Description

technical field [0001] The invention belongs to the field of microbial engineering and relates to a lactobacillus, in particular to a Lactobacillus yoghurt JMCC0101 with antioxidant function, and at the same time, the invention also relates to a screening method and application of the lactobacillus. Background technique [0002] At present, the only probiotics that can be used in food in my country are Bifidobacterium, Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus casei subspecies cheese, and Streptococcus thermophilus. Kefir fermented milk has many probiotic functions. Kefir grains contain a variety of physiological beneficial bacteria, which adhere and colonize in the intestinal tract to compete with pathogenic bacteria for adhesion sites and nutrients. The metabolites lactic acid and acetic acid reduce the pH value of the intestinal tract; Antibacterial substances such as hydrogen peroxide and bacteriocin. As a microbial component in kefir fermented ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/02A23L33/135A23C9/123C12R1/225
CPCA23C9/1234C12N1/02A23V2002/00C12R2001/225C12N1/205A23V2400/125A23V2400/113A23V2400/531A23V2400/169A23V2200/30A23V2250/21A23V2250/28
Inventor 魏立华朱宏王世杰冯丽莉荀一萍张栋郝红伟薛玉玲
Owner JUNLEBAO DAIRY GRP CO LTD
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