Lactobacillus paracasei and application thereof

Abstract

The invention relates to microbes and particularly relates to lactobacillus paracasei. The lactobacillus paracasei is characterized in that lactobacillus paracasei is lactobacillus paracasei CG-C1, the collection number is CGMCCNo. 12941, the collection date is September 8th, 2016, the collection unit is China General Microbiological Culture Collection Center, and the collection site is Instituteof Microbiology, Chinese Academy of Sciences, Beijing, China. The product is from the intestinal tract of a healthy centenarian. Proved by test, the lactobacillus paracasei CG-C1 is used for producingprobiotic fermented milk; the method is safe, low in risk, and easy in implementation, can ensure the quantity of strains and is lower in cost; compared with other methods, the method has obvious advantages. Therefore, the fermented milk product has the effects of regulating the intestinal flora, maintaining the balance of the intestinal microecological system, enhancing the expression of intestinal tight junction protein, improving the barrier function of the intestinal epithelium, reducing the level of cholesterol and relieving the problems of constipation and diarrhea.

Description

technical field [0001] The invention belongs to the field of food science and technology, in particular to the field of microorganisms, and mainly relates to Lactobacillus paracasei and its application. Background technique [0002] Probiotics are living microorganisms that, when ingested in sufficient quantities, have beneficial effects on the host. According to research statistics, the annual growth rate of the market sales of probiotic products is as high as 20%, and the economic value created by the food industry using Lactobacillus as a starter alone accounts for 20% of the global fermented food. In Europe, the value of food added with probiotic lactic acid bacteria accounts for 5% of the total food output value, and its value accounts for 65% of all functional foods. [0003] Probiotics have been proven to have many physiological functions: probiotics have immunoregulatory effects, and maintain the immune function level of the body under normal conditions by increasin...

AI Technical Summary

Problems solved by technology

However, there are the following problems in probiotic fermented milk: first, the survival rate of probiotics in fermented milk is low

[0005] At present, the existing methods of inhibiting the acidification of probiotics after fermented milk include: reducing the number of probiotics in fermented milk, but it will affect the probiotic function of probiotics; weakening the strains through high-pressure or high-temperature treatment to prevent post-acidification, adding natural preservative Nisin to control The growth ability and acid production of fermented strains, the addition of glucose oxidase to delay the acidification of yogurt, etc., but the addition of other substances or special treatment will cause changes in the quality of fermented milk, making the fermented milk system more complicated and increasing product costs; genetic engineering, Through physical, chemical and other methods of mutagenesis, the genetic material of the strain is changed to obtain a weakly acidified mutant strain. This method has obvious uncertainties. Difficult, and genetic engineering itself is currently controversial; screening, screening strains with weak post-acidification characteristics from the huge probiotic flora, used for the production of probiotic fermented milk, this method has low safety risks, Simple and easy to implement, the number of strains can be guaranteed, the cost is low, and it has obvious advantages over other methods

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