Lactococcus lactis ZF625 and application thereof

A technology of Lactococcus lactis, which is used in the field of microbial application and vinegar brewing, can solve the problems of poor flavor, lack of full-bodied feeling, and strong sour taste stimulation, and achieve the effect of increasing lactic acid content, enhancing full-bodied feeling, and reducing irritation

Active Publication Date: 2019-06-11
海天醋业(广东)有限公司 +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Based on the above-mentioned problems, the object of the present invention is to overcome the deficiencies of the above-mentioned prior art and provide a strain of Lactococcus lactis (Lactococcus lactis) ZF625 resistant to ethanol and high in lactic acid production, which can be used for vinegar liquid fermentation and can increase lactic acid in vinegar. content, to solve the problems of poor flavor, strong sour taste and lack of mellowness in current liquid fermented vinegar

Method used

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  • Lactococcus lactis ZF625 and application thereof
  • Lactococcus lactis ZF625 and application thereof
  • Lactococcus lactis ZF625 and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1 strain mutagenesis and screening

[0033] (1) strain mutagenesis

[0034] Lactococcus lactis SF02 was used as the starting strain, cultured with MRS medium, and the bacterial liquid was taken in the logarithmic growth phase for ultraviolet mutagenesis. Dilute the bacterial solution to 10 -1 、10 -2 、10 -3 、10 -4 、10 -5 、10 -6 Concentration, made of cell dilution.

[0035] (2) Strain screening

[0036]Take 0.2mL of the appropriate dilution of bacterial cell dilution and spread it on the MRS medium plate containing calcium carbonate, culture anaerobically at 37°C for 48 hours, and select the colony whose diameter of the calcium soluble circle is significantly larger than the starting strain as the primary screening strain, repeat Purified by streaking twice, preliminary screening obtained 26 strains of Lactococcus lactis with better acid production ability, the larger the diameter of the calcium soluble circle, the better the acid production ability of...

Embodiment 2

[0044] Embodiment 2 passage stability test

[0045] Lactococcus lactis ZF625 obtained in Example 1 was inoculated onto MRS slant medium for 10 generations, and the subculture conditions were: anaerobic culture at 37°C for 48 hours, and the growth of each generation of strains was observed and recorded. The first generation, The 5th and 10th generation subcultured strains were inoculated into the MRS medium containing 8% vol ethanol and cultured for 72 hours according to the method described in Example 1, and then the lactic acid content was measured. The results are shown in Table 2.

[0046] Table 2 Passage stability of Lactococcus lactis ZF625

[0047] Test items

[0048] The results in Table 2 show that the strains of each generation were inoculated in the MRS medium containing 8% vol ethanol, and the lactic acid content error between the first generation, the fifth generation, and the tenth generation was within the error range of 10%, indicating that Lactococcus...

Embodiment 3

[0049] Embodiment 3 vinegar liquid state fermentation

[0050] (1) Preparation of seed solution

[0051] Preparation of primary seed solution: Inoculate Lactococcus lactis ZF625 obtained in Example 1 into MRS medium at an inoculum amount of 5% by volume, and culture at 37° C. for 20 h.

[0052] Preparation of the secondary seed solution: Inoculate the primary seed solution into the MRS medium containing 8% Vol ethanol according to the inoculum amount of 5% volume ratio, and incubate at 37° C. for 20 h.

[0053] (2) Liquid fermentation

[0054] Weigh 10kg of rice flour, add 30L of water, heat and boil for high-temperature gelatinization after stirring, then cool down to 60-75°C, add amylase to liquefy for 15-30min, control the temperature at 45-60°C, add glucoamylase, stir and saccharify for 30 minutes After ~45min, put it into a 50L liquid fermenter, control the temperature at 28-32°C, add yeast for alcoholic fermentation, and after 24 hours, add the secondary seed liquid co...

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Abstract

The invention discloses lactococcus lactis ZF625 which is preserved in Guangdong Province Microbiological Culture Collection Center on 12 December 2018 with the preservation number GDMCC No:60522. Theinvention further discloses the use of lactococcus lactis ZF625 to food fermentation. Through mutation screening, the lactococcus lactis ZF625 which is resistant to ethanol and high in yield of lactic acid is obtained; when the lactococcus lactis ZF625 is used for brewing vinegar by a liquid state fermentation method, the lactic acid content in the vinegar can be significantly increased, the flavor of the vinegar can be improved, the irritant of the sourness of the vinegar can be reduced, and the mellow sense can be promoted.

Description

technical field [0001] The invention belongs to the technical field of microbial application and vinegar brewing, and in particular relates to a strain of Lactococcus lactis ZF625 resistant to ethanol and high in lactic acid production, and also relates to the application of the Lactococcus lactis in liquid fermented vinegar. Background technique [0002] Lactic acid bacteria are widely distributed in nature and have a very long history of application. They are important microorganisms in the production of traditional brewed foods such as vinegar, soy sauce, and kimchi. [0003] The brewing methods of vinegar are mainly divided into two categories: one is the traditional solid-state fermentation method, such as Zhenjiang balsamic vinegar and Shanxi mature vinegar, which are all made by solid-state fermentation method. Add koji ingredients step by step, and after long-term fermentation and aging, vinegar products are finally brewed. In this production process, raw materials, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N15/01C12N13/00C12J1/04C12R1/01
Inventor 周其洋林顺童星
Owner 海天醋业(广东)有限公司
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