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Auxiliary fermentation agent as well as preparation method and application thereof to fermented product

A technology for auxiliary fermentation agent and fermentation liquid, which is applied in the field of microorganisms and achieves the effects of obvious growth promoting effect, low cost and wide sources.

Active Publication Date: 2018-05-22
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production process adopted by the existing dairy products containing Lactobacillus plantarum ST-III is to add Lactobacillus plantarum ST-III bacteria with a high number of viable bacteria after fermentation with traditional starter (Streptococcus thermophilus and Lactobacillus bulgaricus combination) pink

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  • Auxiliary fermentation agent as well as preparation method and application thereof to fermented product
  • Auxiliary fermentation agent as well as preparation method and application thereof to fermented product
  • Auxiliary fermentation agent as well as preparation method and application thereof to fermented product

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preparation example Construction

[0029] A kind of preparation method of auxiliary fermentation agent of the present invention, its preparation method comprises the following steps:

[0030] (1) Inoculate Leuconostoc mesenteroides into MRS medium, and culture at a temperature of 35-40°C for 18-22h, preferably at a temperature of 37°C, to obtain a fermentation broth;

[0031] (2) The fermented liquid obtained in step (1) is collected by centrifugation to collect the bacteria, washed, subpackaged, precipitated, and freeze-dried to obtain the final product.

[0032] The invention utilizes the growth-promoting effect of Leuconostoc mesenteroides on probiotics to realize the growth of probiotics in food media, especially the growth and curdling in milk media, through the growth-promoting effect of Leuconostoc mesenteroides BD01710 A probiotic fermented product based on probiotic fermentation and with a high number of viable bacteria is prepared. The used Leuconostoc mesenteroides subsp. mesenteroides belongs to Le...

Embodiment 1

[0046] The preparation method of the auxiliary fermentation agent comprises the following steps: (1) inoculating Leuconostoc enterococcus BD01710 in the MRS medium, and culturing at 37° C. for 20 hours to obtain a fermentation broth. The composition of MRS medium is as follows: 10g peptone, 10g beef extract, 5g yeast extract powder, 20g glucose, 2g dipotassium hydrogen phosphate, 5g sodium acetate, 2g trisodium citrate, 1g Tween 80, 200mg magnesium sulfate, 54mg manganese sulfate and 1000mL distilled water, adjust the pH to 6.5, and sterilize at 121°C for 15min.

[0047] (2) The fermented liquid obtained in step (1) is centrifuged at 8000 g for 10 min, the bacteria are collected, washed three times, subpackaged, precipitated, and freeze-dried to obtain the auxiliary starter.

Embodiment 2

[0049] The preparation method of the auxiliary fermentation agent comprises the following steps: (1) inoculating Leuconostoc enterococcus BD01710 in the MRS medium, and culturing at 35° C. for 22 hours to obtain a fermentation broth. The composition of MRS medium is as follows: 8g peptone, 9g beef extract, 3g yeast extract powder, 18g glucose, 1g dipotassium hydrogen phosphate, 3g sodium acetate, 1g trisodium citrate, 1g Tween 80, 100mg magnesium sulfate, 45mg manganese sulfate and 1000mL distilled water, adjust the pH to 6, and sterilize at 121°C for 15min.

[0050] (2) The fermented liquid obtained in step (1) was centrifuged at 6000 g for 20 min, the bacteria were collected, washed three times, subpackaged, precipitated, and freeze-dried to obtain the auxiliary fermentation agent.

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Abstract

The invention discloses an auxiliary fermentation agent as well as a preparation method and application thereof to a fermented product. The preparation method comprises the following steps: (1) inoculating leuconostoc mesenteroides into an MRS culture medium; culturing for 18 to 22h under the condition that the temperature is 35 to 40 DEG C, so as to obtain a fermented solution; (2) centrifuging the fermented solution obtained by step (1) and collecting thalli; washing, sub-packaging, precipitating and carrying out freeze drying to obtain the auxiliary fermentation agent. The auxiliary fermentation agent disclosed by the invention has the positive progressing effects that the invention provides the auxiliary fermentation agent prepared from the leuconostoc mesenteroides BD01710; a fermentation culture medium adopted in a preparation process has the advantages of wide source and low cost and is natural and safe; the leuconostoc mesenteroides BD01710 has a promotion effect on the growthof probiotics and a binary fermentation system based on the leuconostoc mesenteroides and the probiotics is constructed in the fermented product; after being added, the auxiliary fermentation agent has a remarkable growth promotion effect on the probiotics in a substrate.

Description

technical field [0001] The invention relates to the technical field of microorganisms, in particular to an auxiliary starter and its application in fermented products. Background technique [0002] The fermented products currently on the market are mainly fermented based on yogurt starters (Streptococcus thermophilus and Lactobacillus bulgaricus). Because of their rich nutrition, easy digestion, good palatability and easy preservation, they are deeply favored by consumers. favorite. In this kind of products, due to the growth and metabolism of lactic acid bacteria, the milk protein components are hydrolyzed and processed to make them into proteins and peptides that can be absorbed by the human body; at the same time, some secondary metabolites produced by lactic acid bacteria have also been proven to play an important role in the human body. Beneficial features. However, the above-mentioned traditional starter strains (Streptococcus thermophilus and Lactobacillus bulgaricu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23C9/13A23C9/123A23L2/38C12R1/01
CPCA23C9/123A23C9/1307A23L2/382C12N1/20A23V2400/169
Inventor 鄢明辉吴江游春苹刘振民吴正钧
Owner BRIGHT DAIRY & FOOD
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