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Lactobacillus reuteri SS23-52, preparation of dry powder leavening agent thereof, and applications of lactobacillus reuteri SS23-52 and dry powder leavening agent in pure probiotic yogurt

A technology of Lactobacillus reuteri, starter, applied in the direction of Lactobacillus, bacteria used in food preparation, application, etc.

Active Publication Date: 2018-06-01
FULLARTON BIOENG TECH BEIJING CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, there are no domestic and foreign invention patents and literature reports about the fermentation production method of Lactobacillus reuteri and its pure probiotic yoghurt.

Method used

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  • Lactobacillus reuteri SS23-52, preparation of dry powder leavening agent thereof, and applications of lactobacillus reuteri SS23-52 and dry powder leavening agent in pure probiotic yogurt
  • Lactobacillus reuteri SS23-52, preparation of dry powder leavening agent thereof, and applications of lactobacillus reuteri SS23-52 and dry powder leavening agent in pure probiotic yogurt
  • Lactobacillus reuteri SS23-52, preparation of dry powder leavening agent thereof, and applications of lactobacillus reuteri SS23-52 and dry powder leavening agent in pure probiotic yogurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0091] Embodiment 1, the screening of Lactobacillus reuteri strain in space

[0092] 1. Space mutagenesis of bacterial strains

[0093] Lactobacillus reuteri (Lactobacillus reuteri) GS23 on the ground was carried back by Tiangong-2 and Shenzhou-11 spacecraft to obtain space mutagenic strains, from which 115 strains were isolated and purified, and the strain codes were respectively marked as SS23-1 to SS23- 115.

[0094] 2. Strain activation

[0095] Put Lactobacillus reuteri (Lactobacillus reuteri) GS23 and strains SS23-1 to SS23-115 frozen in a -80°C freezer into 5mL MRS liquid medium at 2% to 3%, respectively, and culture at 37°C After 16 hours, it was used for subsequent experiments after three consecutive generations of activation.

[0096] 3. Primary screening of strains

[0097] The liquid MRS culture of Lactobacillus reuteri (Lactobacillus reuteri) GS23 obtained in step 2 and bacterial strain SS23-1 to SS23-115 is inserted in a 5mL skim milk test tube according to t...

Embodiment 2

[0129] Embodiment 2, optimization of space Lactobacillus reuteri SS23-52 high-density fermentation conditions

[0130] 1. Preparation of Lactobacillus reuteri SS23-52 starter in space

[0131] Put Lactobacillus reuteri SS23-52 glycerol preservation tubes into 5mL MRS liquid culture medium at 2% to 3% (volume percentage concentration), and activate it by static culture at 37°C for 16 hours. The activated MRS test tube culture Move into the Erlenmeyer flask filled with 200mL sterilized MRS medium by 2% (volume percentage concentration), and leave it to culture at 37°C for 16h to obtain the Lactobacillus reuteri SS23-52 starter culture. The number of live bacteria of Lactobacillus is 7.5×10 9 CFU / mL.

[0132] The detection method of the Lactobacillus reuteri SS23-52 starter in space: take 1 mL starter and put it into 99 mL of sterilized physiological saline, and use a slap-type homogenizer to process it at a speed of 8000 to 10000 r / min for 2 minutes, fully After shaking, make 1...

Embodiment 3

[0167] Embodiment 3, the preparation of Lactobacillus reuteri SS23-52 dry powder starter

[0168] 1. Centrifugal concentration and optimization of protective agent formula

[0169] 1, the space lactobacillus reuteri SS23-52 starter prepared by the step 1 of embodiment 2 is by 3% (volume percentage concentration, the number of live bacteria of space lactobacillus reuteri SS23-52 in the starter is 7.5 × 109 CFU / mL, that is, the number of live bacteria of Lactobacillus reuteri SS23-52 in the fermentation system is 2.3×10 8 CFU / mL) inoculum amount was inoculated in a 5L automatic fermenter containing 2.4L liquid MRS medium, the fermentation temperature was controlled at 37°C, the pH of the fermentation system was 6.8, the stirring speed was 120-150r / min, and the fermentation time was 16h to obtain the fermented liquid.

[0170] 2. As shown in Table 13, prepare 30 mL of 8 different combinations of lyoprotectants with distilled water, and sterilize them with high-pressure steam at...

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Abstract

The invention discloses lactobacillus reuteri SS23-52, preparation of a dry powder leavening agent of the lactobacillus reuteri SS23-52, and applications of the lactobacillus reuteri SS23-52 and the dry powder leavening agent in pure probiotic yogurt. The lactobacillus reuteri SS23-52 protected by the invention is preserved in the China General Microbiological Culture Collection Center, and is assigned with the accession number of CGMCC No.15152. The pure probiotic yogurt prepared by adopting the lactobacillus reuteri SS23-52 and the dry powder leavening agent of the lactobacillus reuteri SS23-52 has rich flavor of roasted wheat, is fine and smooth as well as lubricant in mouthfeel, is moderate in sweetness and acidity, and has firm curd, the separate-out of whey is little, the curd forming time is shortened to 3.5h, and the curd forming time for preparing commercial common yogurt by virtue of the symbiotic effects of the two bacteria including streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus is broken through. The raw materials for preparing the pure probiotic yogurt are easily available, the fermentation process is simple, the fermentation period is short, the operation is simple, the requirements for the devices are low, the cost is low, and the industrial production can be realized.

Description

technical field [0001] The invention relates to the preparation of Lactobacillus reuteri SS23-52 and its dry powder starter and its application in 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 bacte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23C9/123C12R1/225
CPCA23C9/1234C12N1/20C12R2001/225C12N1/205A23V2400/173A23C2220/202
Inventor 郝红炜刘慧张红星谢远红
Owner FULLARTON BIOENG TECH BEIJING CO LTD
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