An auxiliary starter, its preparation method and its application in fermented products

A technology for auxiliary starter and fermentation products, 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: 2021-09-07
BRIGHT DAIRY & FOOD CO LTD
View PDF4 Cites 0 Cited by
  • 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

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • An auxiliary starter, its preparation method and its application in fermented products
  • An auxiliary starter, its preparation method and its application in fermented products
  • An auxiliary starter, its preparation method and its application in fermented products

Examples

Experimental program
Comparison scheme
Effect test

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 present 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 belon...

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.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses an auxiliary fermentation agent, its preparation method and its application in fermented products. The preparation method comprises the following steps: (1) inoculating Leuconostoc mesenteroides in MRS culture medium, at temperature Cultivate at 35-40°C for 18-22 hours to obtain a fermentation broth; (2) collect the bacterial cells from the fermentation broth obtained in step (1) by centrifugation, wash, subpackage, precipitate, and freeze-dry to obtain the final product. The positive and progressive effect of the present invention is that: the present invention provides an auxiliary fermentation agent prepared by Leuconostoc enterica BD01710, and the fermentation medium used in the preparation process has a wide range of sources, low cost, and natural safety; For the growth promotion of probiotics, a binary fermentation system based on Leuconostoc enterococci and probiotics was constructed in fermented products. After adding auxiliary fermentation agents, the growth promotion effect of probiotics in the system was obvious.

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(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 CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap