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Lactobacillus casei (lactobacillus casei) SITCC No.10009

A technology of Lactobacillus casei and strains, applied in the field of microorganisms, can solve the problem that the content of butanedione cannot reach the ideal and the like, and achieve the effects of high production capacity of butanedione, promotion and improvement of species.

Active Publication Date: 2021-08-17
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 (lactobacillus casei) SITCC No.10009
  • Lactobacillus casei (lactobacillus casei) SITCC No.10009
  • Lactobacillus casei (lactobacillus casei) SITCC No.10009

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0068] (1), sample collection

[0069] Samples were taken from naturally fermented fruit and vegetable products, traditional fermented dairy products (milk fans, milk cakes, yoghurt, kumiss, etc.), raw milk, dough, kefir grains (Tibetan mushroom), silage, etc. Put the collected samples in an ice box to refrigerate, 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) into a 250mL Erlenmeyer flask (containing glass beads) filled with 90mL of sterile water, shake and let stand for 20min, and set aside;

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

[0073] According to the volume ratio of 1:10, the above pretreated samples were serially...

Embodiment 2

[0090] The SITCC No.10009 bacterial strain of embodiment 1 is carried out microbiological identification

[0091] (1), Colony characteristics

[0092] Separation of SITCC No.10009 strain on the MRS plate, anaerobic culture at 37°C for 48 hours, SITCC No.10009 strain grows well, the colony is round, raised, with neat edges, milky white color slightly yellowish, opaque, surface Moist and smooth, can be drawn by picking;

[0093] (2), the morphological characteristics of the bacteria

[0094] Adopt Gram staining method (Zhou Deqing. Microbiology Tutorial [J].2011.) SITCCNo.10009 thalline obtained in step (1) is carried out Gram staining observation, the results are shown in figure 1 shown, from figure 1 It can be seen from the figure that the bacteria are non-moving rods, arranged in chains of different lengths, and also in a single scattered arrangement. The size of the bacteria is generally 0.6 μm×1.5 μm, no spores are produced, and Gram staining is positive;

[0095] (3), ...

Embodiment 3

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

[0109] (1), Lactobacillus casei (Lactobacillus casei) SITCC No.10009 strain growth curve plotting The activated Lactobacillus casei (Lactobacillus casei) SITCC No.10009 is inserted into the MRS liquid medium by 2% (v / v) inoculum In 37 ℃ constant temperature culture 16h, measure the OD value of the culture medium at 600nm every 1-2h, draw the growth curve of Lactobacillus casei (Lactobacillus casei) SITCC No.10009 in MRS by plotting the time with OD value, the result like figure 2 shown, from figure 2 It can be seen that: Lactobacillus casei (Lactobacillus casei) SITCC No.10009 grows rapidly in the MRS medium, enters the logarithmic phase in about 3h, and enters the stable phase in about 12h;

[0110] (2) Determination of optimum growth temperature of Lactobacillus casei (Lactobacillus casei) SITCC No. 10009 The activated Lactobacillus casei (Lactobacillus casei) SITCC No. 10009 was respectively inoculate...

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Abstract

The invention discloses a kind of Lactobacillus casei ( Lactobacillus casei ) SITCC No.10009, deposit number CCTCC No.M2017364, has the ability to produce high diacetyl, which is used in the preparation of fermented milk or fermented milk beverages, especially when containing Lactobacillus casei ( Lactobacillus casei ) The content of diacetyl in the fermented milk of SITCC No.10009 is 56.84 mg / L, especially the addition of sodium citrate in the preparation process makes the yield of diacetyl in the final fermented milk as high as 70.43 mg / L, and when combined with When the conventional starter is compounded, the types of volatile flavor compounds in fermented milk can be significantly increased, and the number of volatile flavor compounds reaches 56, thereby improving the aroma quality of fermented milk and promoting the improvement of the quality of fermented milk. In the field of fermented milk products Has broad prospects.

Description

technical field [0001] The invention relates to a kind of Lactobacillus casei (Lactobacillus casei) SITCC No. 10009 and its application in fermented food, especially in the preparation process of fermented milk 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 aroma. Diacetyl is considered to be one of the important compounds playing a role in the flavor of fermented dairy products. 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 fragrance of fermented milk. In production, the flavor of fermented milk is usually improved by adding exogenous sources or increasing endogenous production. [0003] Diacetyl in fermented milk is mainly added by exogenous sources, and it is mainly pre...

Claims

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Application Information

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Patent Type & Authority Patents(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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