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Lactococcus lactis subsp. lactis capable of highly producing isovaleraldehyde and application of lactococcus lactis subsp. lactis

A technology of Lactococcus lactis and lactic acid subsp. is applied in the field of microorganisms, which can solve the problems such as the flavor of fermented dairy products and the yield of isovaleraldehyde that have not been significantly improved, and is beneficial to industrial fermentation, fast acid production, and yield of isovaleraldehyde. high effect

Active Publication Date: 2019-04-09
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, there are currently few lactic acid bacteria that can produce isovaleraldehyde (mainly Lactobacillus paracasei) and the isovaleraldehyde production of these lactic acid bacteria is also low, which has not yet met the requirements for significantly improving the flavor of fermented dairy products

Method used

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  • Lactococcus lactis subsp. lactis capable of highly producing isovaleraldehyde and application of lactococcus lactis subsp. lactis
  • Lactococcus lactis subsp. lactis capable of highly producing isovaleraldehyde and application of lactococcus lactis subsp. lactis
  • Lactococcus lactis subsp. lactis capable of highly producing isovaleraldehyde and application of lactococcus lactis subsp. lactis

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Embodiment 1: Screening and identification of bacterial strains

[0057] 1. Screening

[0058] (1) Prepare appropriate sample dilution gradient and culture

[0059] The Sichuan Aba yak yogurt and sour cream glycerin samples stored in the -80°C refrigerator were taken out, thawed on ice, shaken and mixed, and 0.5mL samples were added to 4.5mL sterile saline to complete a 10-fold dilution. Shake and mix well, then take out 0.5mL of the diluted solution and add it to 4.5mL sterile saline to complete the second 10-fold dilution, and so on until the dilution reaches 10. -6 , draw 100 μL from each gradient dilution, evenly spread it on the MRS solid medium plate, invert it, place it under anaerobic culture at 37°C for 48 hours, and observe it in time.

[0060] (2) Line separation and purification

[0061] After taking out the plate with colonies, select a gradient plate with obvious single colonies, pick colonies with different colony shapes, and perform secondary streakin...

Embodiment 2

[0081] Embodiment 2: the cultivation of bacterial strain

[0082] Lactococcus lactis subsp.lactis CCFM1032 was cultured on MRS solid medium for 48 hours, and the colonies were observed and picked for microscopic examination, Gram color and growth characteristics determination.

[0083] After observation, its taxonomic features are as follows: the bacterium is spherical, and the result of Gram staining is purple, which means it is a Gram-positive bacterium (see figure 1 ).

[0084] The characteristics of its colony are: the colony is milky white, shiny, with smooth edges, raised, and medium in size (see figure 2 ).

[0085] Its growth characteristics are: it can grow in the MRS liquid medium with a pH of 4.0-6.5, and it is relatively acid-resistant; it can grow in the MRS liquid medium with a NaCl concentration of 6% (m / v) and below, and it is salt-tolerant; it can only be grown in It grows in MRS liquid medium with a bile salt concentration of 0.05% and below, and is intol...

Embodiment 3

[0088] Embodiment 3: the growth characteristic of bacterial strain in MRS medium

[0089] 1. The growth curve of Lactococcus lactis subspecies lactic acid grown in MRS medium for 12 hours

[0090]Dip Lactococcus lactis subsp.lactis CCFM1032, Lactococcus lactis subsp.lactis MA14 and Lactococcus lactis subsp. .lactis) 6G5 bacteria solution were streaked on MRS solid medium, cultured at 30°C for 48h, picked a single colony and inoculated into 5mL liquid MRS medium, cultured at 30°C for 24h, and then inoculated into 5mL liquid MRS with 2% inoculum amount In culture medium, culture at 30°C for 10 hours, activate 3 generations in total, then inoculate 2% inoculum into 5mL liquid MRS medium and cultivate for 12 hours, take 1mL bacterial liquid every 2 hours from the starting point, shake and mix well, and use a UV spectrophotometer Determination of OD 600 The absorbance was parallelized twice, and the growth curve was drawn according to time. At the same time, 100 μL of the bacteri...

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Abstract

The invention discloses lactococcus lactis subsp. lactis capable of highly producing isovaleraldehyde and application of the lactococcus lactis subsp. lactis, and belongs to the technical field of microbes. The lactococcus lactis subsp. lactis CCFM1032 has the advantages of high growth speed, fast acid production and high isovaleraldehyde yield, can effectively improve the burnt malt smell of dairy products, facilitates industrial fermentation and has very important application to preparation of fermented dairy products.

Description

technical field [0001] The invention relates to a strain of Lactococcus lactis lactic acid subspecies with high isovaleraldehyde production and application thereof, belonging to the technical field of microbes. Background technique [0002] Fermented dairy products are acidic dairy products made from milk as the main raw material, fermented by lactic acid bacteria or co-fermented by lactic acid bacteria and yeast. As a kind of milk product, it is deeply loved by people for its unique taste and flavor, and has been sold in the market for many years. . Studies have shown that the main factors affecting consumers' purchase of fermented dairy products are flavor, price, availability and brand, among which flavor accounts for the most weight. Therefore, improving the flavor of fermented dairy products is undoubtedly the most important means for companies to cater to the market. [0003] Branched-chain aldehyde aromatic substances can give dairy products special flavors, such as ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23C9/12A23C3/03C12G3/026C12R1/01
CPCA23C3/03A23C9/1203C12G3/02C12N1/205C12R2001/01
Inventor 刘小鸣陈卫邓笑颖王鸿超赵建新张灏
Owner JIANGNAN UNIV
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