Lactobacillus helveticus H11 and application thereof

A technology of Lactobacillus and strains, applied in the directions of Lactobacillus, application, bacteria, etc., can solve the problem of less Lactobacillus helveticus

Active Publication Date: 2019-03-26
INNER MONGOLIA AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, Lactobacillus casei is the main fermented strain for making brown active milk drinks, while Lactobacillus helveticus is rarely used in brown active milk drinks

Method used

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  • Lactobacillus helveticus H11 and application thereof
  • Lactobacillus helveticus H11 and application thereof
  • Lactobacillus helveticus H11 and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0132] Example 1: Preparation of brown active milk beverage of the present invention

[0133] The implementation steps of this embodiment are as follows:

[0134] A. MRS medium preparation

[0135] According to 20g / L glucose, 10g / L soy peptone, 5g / L yeast powder, 5g / L beef extract, 5g / L NaAc, 2g / LK 2 HPO 4 , 2g / L triammonium citrate, 200mg / L MgSO 4 ·7H 2 O. 50mg / L MnSO 4 ·5H 2 O and 1g / L Tween-80 were weighed these raw materials, mixed well, the obtained mixture was mixed in deionized water, and the obtained solution was sterilized at a temperature of 115 ° C for 10 min to obtain the MRS medium;

[0136] B. Activated strains

[0137] The cryopreserved Lactobacillus helveticus H11 strain was inoculated into the MRS medium, shaken and mixed, incubated at a constant temperature of 37°C for 24 hours, activated for two generations in the same way, and then centrifuged and washed twice with sterilized saline. Then suspend the washed bacterial cells in 6 ml of sterile physiol...

Embodiment 2

[0145] Example 2: Preparation of brown active milk beverage of the present invention

[0146] The implementation steps of this embodiment are as follows:

[0147] A. MRS medium preparation

[0148] According to 20g / L glucose, 10g / L soy peptone, 5g / L yeast powder, 5g / L beef extract, 5g / L NaAc, 2g / LK 2 HPO 4 , 2g / L triammonium citrate, 200mg / L MgSO 4 ·7H 2 O. 50mg / L MnSO 4 ·5H 2 O and 1g / L Tween-80 were weighed these raw materials, mixed well, the obtained mixture was mixed in deionized water, and the obtained solution was sterilized at a temperature of 115 ° C for 10 min to obtain the MRS medium;

[0149] B. Activated strains

[0150] The cryopreserved Lactobacillus helveticus H11 strain was inoculated into the MRS medium, shaken and mixed, incubated at a constant temperature of 37°C for 24 hours, activated for two generations in the same way, and then centrifuged and washed 3 times with sterilized saline. Then suspend the washed bacterial cells in 4 ml of sterile physi...

Embodiment 3

[0158] Example 3: Preparation of brown active milk beverage of the present invention

[0159] The implementation steps of this embodiment are as follows:

[0160] A. MRS medium preparation

[0161] According to 20g / L glucose, 10g / L soy peptone, 5g / L yeast powder, 5g / L beef extract, 5g / L NaAc, 2g / LK 2 HPO 4 , 2g / L triammonium citrate, 200mg / L MgSO 4 ·7H 2 O. 50mg / L MnSO 4 ·5H 2 O and 1g / L Tween-80 were weighed these raw materials, mixed well, the obtained mixture was mixed in deionized water, and the obtained solution was sterilized at a temperature of 115 ° C for 10 min to obtain the MRS medium;

[0162] B. Activated strains

[0163] The cryopreserved Lactobacillus helveticus H11 strain was inoculated into the MRS medium, shaken and mixed, incubated at a constant temperature of 37°C for 24 hours, activated for two generations in the same way, and then centrifuged and washed 3 times with sterilized saline. Then the washed thalline is suspended in 8ml sterile physiologic...

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Abstract

The invention relates to a lactobacillus helveticus H11 and a method used for preparing a brown active milk beverage. The method comprises the following steps: preparing a MRS culture medium; activating bacterial strains; culturing bacterial strains; preparing separated milk containing glucose; preparing a brown active lactobacillus beverage, and the like. The invention has the advantages that theprepared brown active milk beverage is capable of reducing fermenting time and reducing fermenting cost, has nice taste and flavor during storage period and has higher stability. Peptides Val-Pro-Proand Ile-Pro-Pro with a function of reducing blood pressure, ACE inhibitor activity and biological activity are generated in the fermentation period, so that the functionality and healthcare propertyof milk beverage products can be enhanced.

Description

【Technical field】 [0001] The invention belongs to the technical field of biological applications. In particular, it relates to Lactobacillus helveticus H11 and its preparation of a probiotic brown fermented milk beverage with blood pressure lowering function. 【Background technique】 [0002] With the development of my country's economy, the improvement of people's life and the accelerated pace of life, the resulting unhealthy lifestyles have led to a younger population with hypertension, and the incidence rate is increasing year by year. At present, the drugs for the treatment of hypertension are mainly chemically synthesized angiotensin-converting enzyme (ACE) inhibitors. Although it can effectively lower blood pressure, it shows many toxic and side effects such as hypotension, renal failure, cough, skin allergy and angioedema in clinical use. Therefore, food-derived natural ACE inhibitory peptides have aroused the strong interest of many scientists, and the development of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23C9/12C12R1/225
CPCA23C9/123C12R2001/225C12N1/205A23V2400/147
Inventor 陈永福张和平王昊乾
Owner INNER MONGOLIA AGRICULTURAL UNIVERSITY
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