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A kind of Lactobacillus reuteri ss23-27 and its application in the preparation of pure probiotic yogurt

A technology of Lactobacillus reuteri and yogurt, which is applied in the application field of preparing pure probiotic yogurt

Active Publication Date: 2020-10-27
FULLARTON BIOENG TECH BEIJING CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are no domestic and foreign invention patents and literature reports on the fermentation production method of Lactobacillus reuteri and its pure probiotic yogurt

Method used

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  • A kind of Lactobacillus reuteri ss23-27 and its application in the preparation of pure probiotic yogurt
  • A kind of Lactobacillus reuteri ss23-27 and its application in the preparation of pure probiotic yogurt
  • A kind of Lactobacillus reuteri ss23-27 and its application in the preparation of pure probiotic yogurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Example 1. Screening of Lactobacillus reuteri strains with excellent performance in fermented milk

[0059] (1) Isolation and purification of bacterial strains

[0060] 1. Strains

[0061] Space Lactobacillus reuteri (Lactobacillus reuteri) SS23: The space mutagenic strain returned by the ground Lactobacillus reuteri (Lactobacillus reuteri) GS23 carried by Tiangong 2 and Shenzhou 11 spacecraft, preserved in Fullerton Bioengineering Technology (Beijing) Co., Ltd. aerospace microbial strain library. In order to distinguish the difference between the strains before and after the space launch, the space mutagenic strain after the ground launch of Lactobacillus reuteri (Lactobacillus reuteri) GS23 was labeled as space Lactobacillus reuteri (Lactobacillus reuteri) SS23.

[0062] 2. Strain activation

[0063] Put Lactobacillus reuteri GS23 and Lactobacillus reuteri SS23 frozen in the freezer at -80°C into 5mL MRS liquid medium at 2% to 3% respectively, and culture at 37°C f...

Embodiment 2

[0100] Example 2, optimization of fermentation conditions of Lactobacillus reuteri SS23-27 pure probiotic yoghurt

[0101] (1) Preparation of Lactobacillus reuteri SS23-27 yogurt starter

[0102] Lactobacillus reuteri SS23-27 is activated by skimmed milk (cow's milk), and the activated skimmed milk test tube culture is transferred into a triangular flask filled with 200mL sterilized skimmed milk according to the inoculation amount of 2% to 3% (volume percentage). , cultured at 37°C until the milk coagulated, and the curd time was 7 hours, and the Lactobacillus reuteri SS23-27 starter was obtained. The number of live bacteria of Lactobacillus reuteri SS23-27 detected in the starter was 4.6×10 9 CFU / mL.

[0103] The detection method of the Lactobacillus reuteri SS23-27 starter: take 1mL starter and put it into 99mL sterilized physiological saline, and process it for 2min at a speed of 8000-10000r / min with a slap-type homogenizer , after fully oscillating, make 10 -2 uniform ...

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Abstract

The invention discloses Lactobacillus reuteri SS23‑27 and its application in preparing pure probiotic yoghurt. The preservation number of Lactobacillus reuteri SS23-2 disclosed by the present invention in the General Microorganism Center of China Microbiological Culture Collection Management Committee is CGMCC No.15153; in the preparation of pure probiotic yogurt by using Lactobacillus reuteri SS23-27 in space At the same time, Lactobacillus reuteri SS23‑27 is used to ferment the raw milk to obtain pure probiotic yoghurt. Experiments have proved that the pure probiotic yogurt obtained by using the Lactobacillus spacer reuteri SS23-27 of the present invention has a rich flavor of fried wheat, a delicate and smooth taste, moderate sweetness and sourness, and an acidity of 65-70°T. The milk is firm, the whey is less precipitated, and the curdling time is shortened to 3-4 hours, which fills the research gap of microbiological engineering bacteria in space food.

Description

technical field [0001] The invention relates to the field of biotechnology, a Lactobacillus reuteri SS23-27 and its application in the preparation of pure probiotic yoghurt. Background technique [0002] Lactobacillus reuteri (Lactobacillus reuteri) cells form short rods, long rods of different lengths to filamentous, solitary or short chains, Gram-positive aerobic or micro-aerobic bacteria, cultured in MRS The size of the colony on the base plate is 1-2mm, the surface is smooth and wet, the edge is irregular, flat, translucent, off-white, it can carry out heteromorphic lactic acid fermentation, and can ferment glucose to produce lactic acid, acetic acid, ethanol and CO 2 . The bacterium often inhabits the intestinal tract of humans and animals, and can produce extracellular polysaccharides during growth and metabolism, which makes it have strong adhesion to the intestinal mucosa, antagonizes the colonization of intestinal pathogenic bacteria, and can regulate intestinal ba...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23C9/123C12R1/225
CPCA23C9/1234C12N1/20C12R2001/225C12N1/205A23V2400/173
Inventor 郝红炜刘慧张红星谢远红
Owner FULLARTON BIOENG TECH BEIJING CO LTD
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