Lactobacillus casei SITCC No.10009

A technology of Lactobacillus casei and strains, which is applied in the field of microorganisms, can solve the problems that the content of butanedione cannot reach the ideal and the like, and achieves the effects of high production capacity of butanedione, increasing species and increasing yield.

Active Publication Date: 2018-10-19
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the fermentation process, there are many types of lactic acid bacteria that can produce diacetyl, and the content of diacetyl in the final fermented milk or fermented milk beverage cannot achieve the desired effect. Therefore, it is necessary to add diacetyl from an external source

Method used

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  • Lactobacillus casei SITCC No.10009

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] A kind of Lactobacillus casei (Lactobacillus casei) SITCC No. 10009 collection and separation, the steps are as follows:

[0068] (1) Sample collection

[0069] Sampling from natural fermented fruit and vegetable products, traditional fermented dairy products (milk fans, milk cakes, yogurt, kefir, etc.), raw milk, dough, kefir grains (Tibetan mushroom), silage, etc. Put the collected samples in an ice box and refrigerate them, keep them at a lower temperature and bring them back to the laboratory and place them in a refrigerator at 4°C to separate the lactic acid bacteria as soon as possible;

[0070] (2) Sample pretreatment

[0071] Take 10g of solid sample (10mL of liquid sample) and put it into a 250mL Erlenmeyer flask (containing glass beads) filled with 90mL of sterile water, shake it and let it stand for 20 minutes for use;

[0072] (3) Separation of lactic acid bacteria strains

[0073] Calculate at a volume ratio of 1:10. Use sterile water to serially dilute the above-men...

Embodiment 2

[0090] The SITCC No. 10009 strain of Example 1 was subjected to microbiological identification

[0091] (1) Colony characteristics

[0092] The SITCC No.10009 strain was streaked on the MRS plate and cultured anaerobic at 37°C for 48h. The SITCC No.10009 strain grew well. The colony was round, raised, and neatly edged. The color was milky white and slightly yellowish, opaque, and the surface Moist and smooth, can be drawn when picked;

[0093] (2) Morphological characteristics of bacteria

[0094] The Gram staining method (Zhou Deqing. Microbiology Tutorial[J].2011.) was used to observe the SITCCNo.10009 bacterial cells obtained in step (1) by Gram staining, and the results are shown in figure 1 Shown from figure 1 It can be seen that the bacteria are in the form of non-moving rods, mostly arranged in chains with different lengths, and there are also individual scattered arrangements. The size of the bacteria is generally 0.6μm×1.5μm, without spores, and Gram staining is positive;

[0...

Embodiment 3

[0108] Growth characteristics of Lactobacillus casei SITCC No. 10009

[0109] (1), Lactobacillus casei (Lactobacillus casei) SITCC No.10009 strain growth curve drawing. The activated Lactobacillus casei (Lactobacillus casei) SITCC No.10009 is inserted into the MRS liquid medium at 2% (v / v) inoculum Incubate at 37°C for 16 hours, measure the OD value of the culture solution at 600 nm every 1-2 hours, and plot the OD value against time to obtain the growth curve of Lactobacillus casei SITCC No. 10009 in MRS. The result Such as figure 2 Shown from figure 2 It can be seen that Lactobacillus casei (Lactobacillus casei) SITCC No.10009 grows rapidly in MRS medium, entering the logarithmic phase at about 3h, and entering the stable phase at about 12h;

[0110] (2) Determination of the optimum growth temperature of Lactobacillus casei SITCC No. 10009. The activated Lactobacillus casei SITCC No. 10009 is inoculated into 10 mL MRS at 2% (v / v) inoculation amount. In the liquid medium, cultu...

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Abstract

The invention discloses lactobacillus casei SITCC No.10009 with the preservation number of CCTCC No.m2017364; the lactobacillus casei SITCC No.10009 has capability of producing high-yield butanedione;the lactobacillus casei SITCC No.10009 is applied to preparation of fermented milk or fermented milk beverage; in particular, the content of the butanedione in the fermented milk containing the lactobacillus casei SITCC No.10009 is 56.84 mg / L; due to the addition of sodium nitrate in the preparation process, the yield of the butanedione in the finally obtained fermented milk is up to 70.43 mg / L;moreover, when the lactobacillus casei SITCC No.10009 and the conventional fermenting agent are compounded, the varieties of volatile flavor substances in the fermented milk can be obviously increasedand the varieties of the volatile flavor compounds reach to 56, so that the fragrance quality of the fermented milk is improved, the improvement of the quality of the fermented milk is promoted, anda wide prospect is achieved in the field of fermented milk products.

Description

Technical field [0001] The invention relates to a Lactobacillus casei (Lactobacillus casei) SITCC No. 10009 and its application in fermented food, especially in the preparation process of fermented dairy products, belonging to the technical field of microorganisms. Background technique [0002] Butanedione, also known as diacetyl (2,3-butanedione, C 4 H 6 O 2 ), the appearance is a yellow oily liquid with a strong creamy fragrance. In the flavor of fermented dairy products, diacetyl is considered to be one of the important compounds that play a role. Even if there is a small amount of diacetyl in fermented milk, it will greatly improve the flavor of yogurt. When its concentration reaches 1 mg / L, people can feel the unique flavor of fermented milk. In production, the flavor of fermented milk is usually improved by adding external sources or enhancing endogenous production. [0003] The diacetyl in fermented milk is mainly added by external sources, and it is mainly prepared by che...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23C9/123C12R1/245
CPCA23C9/1234C12N1/20C12R2001/245C12N1/205A23V2400/125
Inventor 田怀香史雨桦陈臣于海燕卢卓彦俞本杰刘晗
Owner SHANGHAI INST OF TECH
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