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A strain of Lactobacillus paracasei and its application

A kind of Lactobacillus, paracheese technology, applied in the field of microorganisms, can solve the problems of nutrient loss and the like

Active Publication Date: 2021-05-18
YUNNAN HUANGSHI LESSON DAIRY IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional processing technology is difficult to decompose the above substances and cause a large loss of nutrients

Method used

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  • A strain of Lactobacillus paracasei and its application
  • A strain of Lactobacillus paracasei and its application
  • A strain of Lactobacillus paracasei and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1: Separation and purification identification of bacterial classification

[0033] 1. Isolation and purification of strains

[0034] Weigh 10g of the collected buffalo milk sample, dilute it with normal saline, the highest dilution is 8, use the MRS solid medium with calcium carbonate for separation, and take four gradient dilution samples of 5, 6, 7, and 8 Into the inverted plate (37 ℃, 48h). According to the colony shape, size, size, color, and growth position of the culture medium (surface, interior, and bottom) of the colony, colonies with different appearance characteristics and large calcium-dissolving circles were picked and cultured on the plate for streaking and purification. Then use the same method to repeatedly streak and purify several times until the final plate has the same shape of colonies. Pick a single colony and inoculate it in MRS liquid medium for 18 hours at 37°C for storage and identification.

[0035] 2. Identification of strains ...

Embodiment 2

[0083] Example 2: Application of LSE-2014ZA001-M012-A-03(a) as a starter in the preparation of probiotic beverages

[0084](1) Acid production curve drawing: the third-generation activated LSE-2014ZA001-M012-A-03(a) was inserted into skim reconstituted milk with a protein content of 3.5% at an inoculum size of 2%, and the acidity was measured every 24 hours. The acid production curve was used to evaluate the fermentation ability of the strains. See the acid production curve of LSE-2014ZA001-M012-A-03(a) Image 6 . The results show that the acidity of LSE-2014ZA001-M012-A-03(a) can reach 176 after 24 hours of fermentation in skim reconstituted milk o T, 96h can reach 295 o T, the strain of the present invention can be used for the preparation of brown active probiotic beverages according to the production process LSE-2014ZA001-M012-A-03(a) of the brown drink production process.

[0085] (2) Preparation of parent species: Activate the 3rd generation LSE-2014ZA001-M012-A-03(a...

Embodiment 3

[0099] Example 3: Application of LSE-2014ZA001-M012-A-03(a) as a leavening agent in the preparation of Moringa yoghurt

[0100] 1. Preparation of Moringa oleifera fermentation broth

[0101] Moringa dry powder addition amount: 2.5‰ (add 2.5kg Moringa dry powder to 1 ton of Moringa yogurt)

[0102] Starter: Lactobacillus paracasei LSE-2014ZA001-M012-A-03 (a) viable count 10 9 cfu / mL

[0103] (1) Moringa powder: water: MRS culture medium = 2.5kg: 37.5kg: 12.5kg ratio for preparation.

[0104] (2) Dissolve the moringa powder with hot water at 60-70°C, refine it through a colloid mill for 10-15 minutes, until there is no agglomeration, transfer the moringa aqueous solution and nutrient solution into the strain tank and mix;

[0105] (3) Pasteurization: Raise the material in the strain tank to 88°C, start timing, and keep warm for 60 minutes after the temperature reaches the requirement;

[0106] (4) After the pasteurization is completed, cool down to 36-38°C, inoculate the sta...

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Abstract

The invention discloses a strain of Lactobacillus paracasei and its application. The invention provides a para-cheese lactobacillus LSE-2014ZA001-M012-A-03(a) isolated from pickled pears in Dali Bai Autonomous Prefecture, and its preservation number is CGMCC No.14751. The invention has the following beneficial effects: the bacterial strain has strong acid resistance, bile salt resistance and strong ability to degrade cholesterol. The strain can maintain good activity under storage conditions at 4°C. The brown probiotic beverage prepared with it was stored at 4°C for 24 days, and the maximum centrifuge sedimentation rate did not exceed 1.5%, and the system had no stratification or flocculation. The bacterial strain of the invention has relatively high xylanase activity, and is suitable for making fermented fruit and vegetable juices or plant-based fermented yoghurt and the like.

Description

technical field [0001] The invention belongs to the technical field of microorganisms, in particular to a strain of Lactobacillus paracasei and its application. Background technique [0002] Probiotics refer to that when the human body ingests a sufficient amount of a specific living microorganism, it can promote the health of the body, is tolerant to gastrointestinal fluids, and can grow under the action of bile. Lactobacillus paracasei / Lactobacillus casei is currently one of the most in-depth research and most widely used probiotics, together with Lactobacillus acidophilus and Bifidobacterium, it is considered to be the three most classic probiotics at present. Compared with the other two probiotics, Lactobacillus paracasei / casei has stronger processing properties, and has outstanding functions in regulating the human immune system, regulating the human intestinal environment, and degrading cholesterol. [0003] Cholesterol is an essential substance for the human body to ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L2/38A23L33/135A23C9/123C12R1/225
CPCA23C9/1234A23L2/382A23L33/135A23V2002/00C12R2001/225C12N1/205A23V2400/165A23V2200/30A23V2250/032A23V2250/042A23V2250/51A23V2250/606A23V2250/61
Inventor 杨子燕赵世伟杨子彪李琼莹段玉霞尹柯如张丽波
Owner YUNNAN HUANGSHI LESSON DAIRY IND
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