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GABA (gamma-aminobutyric acid) producing lactobacillus strain, screening method thereof and preparation method of mesona chinensis yogurt rich in GABA

A technology of GABA and screening methods, applied in the direction of microorganism-based methods, dairy products, milk preparations, etc., can solve the problems of lack of special functional factors, single function of yogurt, etc., to prevent water leakage and improve gel properties Effect

Pending Publication Date: 2019-06-18
NANJING NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yogurt is a healthy food that is popular among people. However, although yogurt is rich in protein and other nutrients, the functions of yogurt currently available in the market are relatively single, but lack special functional factors.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] A γ-aminobutyric acid-producing lactic acid bacterium named Lactobacillus brevis ( Lactobacillus brevis ) PDD-2 strain, which was deposited in the General Microbiology Center of China Microbiological Culture Collection Management Committee on June 19, 2018, with the preservation number CGMCC No.15954, and the preservation address is No. 3, No. 1, Beichen West Road, Chaoyang District, Beijing. Institute of Microbiology, Chinese Academy of Sciences.

Embodiment 2

[0063] Above-mentioned embodiment 1 produces the screening method of γ-aminobutyric acid lactic acid bacteria, comprises the following steps:

[0064] (1) Preliminary screening and isolation and purification of lactic acid bacteria

[0065] After selecting fresh milk to dilute the sample, spread it on the MRS solid medium plate containing bromocresol purple, let it stand still, and cultivate it at 37-43°C for 36-48h, select the yellow colonies, and screen out the typical lactic acid bacteria. The single bacterium colony is preliminarily determined as lactic acid bacteria; the preliminarily determined colony is repeatedly streaked several times on the MRS solid medium plate, so as to further purify the purpose until a single colony with the same shape appears, and the strain is preserved; it contains methyl bromide The preparation method of the MRS solid medium of phenol purple is as follows: dissolve 52.24g of MRS broth, 0.04g of bromocresol purple, and 10g to 20g of agar powd...

Embodiment 3

[0069] The method for preparing yogurt rich in gamma-aminobutyric acid jelly by using the lactic acid bacteria producing gamma-aminobutyric acid in the above-mentioned examples 1 and 2 comprises the following steps:

[0070] (1) Activation of strains: under aseptic conditions, Streptococcus thermophilus (BNCC187932 or BNCC186629 or BNCC175966 or BNCC175937) and Lactobacillus brevis PDD-2 with the preservation number CGMCC No.15954 were inoculated in MRS liquid medium respectively , cultured in an incubator at 40°C for 28 hours;

[0071] (2) Preparation of lactic acid bacteria starter: Inoculate the activated Streptococcus thermophilus and Lactobacillus brevis at an inoculum volume of 5% by volume in the pasteurized and cooled to 40°C under aseptic conditions. In milk, incubate in a 40°C incubator for 4 hours, and make the first starter and the second starter accordingly;

[0072] (3) Preparation of salina enzymatic hydrolyzate: collect salina cell algae mud, after cleaning, s...

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PUM

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Abstract

The invention discloses a GABA (gamma-aminobutyric acid) producing lactobacillus strain, a screening method thereof and a preparation method of mesona chinensis yogurt rich in GABA. The strain is characterized in that the lactobacillus is classified and named as a lactobacillus brevis PDD-2 strain collected in CGMCC on June 19, 2018, with the collection number of CGMCC No.15954. The preparation method of the yogurt comprises the steps as follows: preparing a first leavening agent and a second leavening agent correspondingly from activated streptococcus thermophilus and lactobacillus brevis; mixing a dunaliella salina enzymatic hydrolysate and a mesona chinensis solution, then, adding red bean sprout powder, skimmed milk powder and sucrose, performing homogenization and sterilization, and adding the first leavening agent and the second leavening agent; performing insulation fermentation, cooling and after-curing to prepare the mesona chinensis yogurt product rich in GABA. The yogurt hasthe advantages of being rich in active factors such as GABA, beta-carotene, polypeptides, saccharides, flavones, ursolic acid, vitamins and dietary fiber.

Description

technical field [0001] The invention relates to a method for preparing yoghurt, in particular to a method for preparing gamma-aminobutyric acid-producing lactic acid bacteria strains and jelly yoghurt rich in gamma-aminobutyric acid. Background technique [0002] γ-Aminobutyric acid (GABA) is a non-protein amino acid, which is produced by L-glutamic acid (L-Glu) or L-sodium glutamate (L-MSG) through the action of glutamic acid decarboxylase in vivo. It is formed by removing a carboxyl group. Gamma-aminobutyric acid is an inhibitory neurotransmitter that is effective in alleviating depression and stimulating beta-cell regeneration, thus effectively treating diabetes. In the 1980s, Robert's group first discovered the existence of γ-aminobutyric acid in animal brain extracts, and then in 2008, γ-aminobutyric acid was listed as a new resource food, and began to study γ-aminobutyric acid. Butyric acid boom. At present, the methods for synthesizing GABA are divided into two cat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23C9/13A23C9/127A01C1/00C12R1/24
Inventor 潘道东郭宇星王鹏宇李桦
Owner NANJING NORMAL UNIVERSITY
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