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Lactococcus lactis lactate subspecies with high output of hexanoic acid and its application

A technology of Lactococcus lactis and lactic acid subspecies, applied in the field of microbiology, can solve problems such as unsuitable for fermented food applications, and achieve the effect of improving product sensory quality characteristics and increasing content

Active Publication Date: 2017-10-20
TIBET TREASURE OF PLATEAU YAK DAIRY IND +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many researches on caproic acid-producing strains in the brewing industry, but they generally focus on Clostridium krustarii and Clostridium sp., and these strains are not suitable for the application in fermented food

Method used

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  • Lactococcus lactis lactate subspecies with high output of hexanoic acid and its application
  • Lactococcus lactis lactate subspecies with high output of hexanoic acid and its application
  • Lactococcus lactis lactate subspecies with high output of hexanoic acid and its application

Examples

Experimental program
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Embodiment 1

[0027] Example 1: The strain isolation and identification method of Lactococcus lactis subsp. lactic acid CGMCC No.14024

[0028] (1) Obtain a suitable dilution gradient and culture

[0029] Weigh 0.5mL from the traditional fermented sour yak milk sample in Aba Autonomous Prefecture, Sichuan, add it to 4.5mL sterile water, and then take 0.5mL bacterial liquid and dilute it in 4.5mL sterile water, so that the concentration of the sample is gradually diluted to 10 -4 , taking four dilutions of 10 to 10 4 50 μL of each bacterial suspension was spread on the MRS solid medium, and cultured at 37°C for 46-50 hours.

[0030] (2) Separation and purification

[0031] Use the plate streaking method to select typical single colonies, and repeat this cultivation and selection operation to obtain strains with excellent traits.

[0032] (3) Gram staining and catalase test

[0033] Pick a single colony, do Gram staining and catalase experiments, observe and record the Gram staining resul...

Embodiment 2

[0045] Example 2: Characteristics of Lactococcus lactis subsp. lactis CGMCC No.14024

[0046] 1. The growth curve of Lactococcus lactis subsp. lactic acid CGMCC No.14024 within 18 hours

[0047]Inoculate Lactococcus lactis subsp. lactic acid CGMCC No.14024 of the present invention stored at -80°C in MRS liquid medium, culture at 37°C for 18 hours, subculture 2-3 times, take 100 μL of the bacterial solution and inoculate 5 mL of MRS medium , placed at 37°C for 18 hours, and samples were taken every 2 hours to measure the change in OD600. Experimental results such as figure 1 shown. Depend on figure 1 It can be seen that E207 and MC10 entered a stable period at 8 hours, and Lactococcus lactis subsp. The period is fast, which is conducive to the formation of flavor substances.

[0048] 2. pH change of Lactococcus lactis subsp. lactic acid CGMCC No.14024 within 18 hours

[0049] Inoculate Lactococcus lactis subsp. lactic acid CGMCC No.14024 of the present invention stored at...

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Abstract

The invention discloses a lactococcus lactis lactate subspecies GGMCC No.14024 with high output of hexanoic acid and its application, and belongs to the technical field of food microorganism. The lactococcus lactis lactate subspecies GGMCC No.14024 has the characteristics that (1), a bacterial strain enters a stable period quickly, thus it is good for forming flavor matters; (2), the acid generating property of the bacterial strain is good; (3), the output of hexanoic acid of the bacterial strain is high, and 9.64 mu g / kg can be generated for 18 hours; (4), the fat metabolism ability of the strain is high, and the acid value is 5.33 in the 18th hour.

Description

technical field [0001] The invention relates to the technical field of microbiology, in particular to a high caproic acid-producing Lactococcus lactis subsp. lactis and an application thereof. Background technique [0002] Volatile free fatty acids can produce characteristic flavors of dairy products, such as cheese, frankincense, and creaminess. Butyric, caproic and caprylic fatty acids are important contributors to the flavor of mastic. The study found that after adding enzymatic cream products to 90% skim milk, caproic acid increased by 1.7%, which enhanced the product's frankincense and taste. One way of frankincense. At present, there are many researches on caproic acid-producing strains in the brewing industry, but they generally focus on Clostridium krusei and Clostridium sp., and these strains are not suitable for the application in fermented food. Therefore, there is a need to develop high caproic acid-producing lactic acid bacteria suitable for fermented food sy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23C9/13C12R1/01
CPCA23C9/1307C12N1/20C12N1/205C12R2001/01
Inventor 赵建新陈卫刘小鸣陆文伟王世全彭云谢小俐姜岩世刘利平崔树茂毛丙永杨波翟齐啸田丰伟王刚张灏
Owner TIBET TREASURE OF PLATEAU YAK DAIRY IND
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