A kind of Lactobacillus bulgaricus bsts6-4 and application thereof

A technology of subsp. bulgaricus and Lactobacillus delbrueckii, applied in the directions of Lactobacillus, application, bacteria, etc., can solve the problems that a single strain is difficult to have acid-producing ability, general bacteriostatic effect, and few antibacterial species, and achieves good hydrophobicity and The effect of self-aggregation ability, weak post-acidification ability and good texture properties

Active Publication Date: 2021-06-22
SHIHEZI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Currently commercially available yogurt is fermented by a starter consisting of Streptococcus thermophilus, Lactobacillus bulgaricus and other auxiliary strains. It has the characteristics of rapid acid production, viscous production and aroma production. Comprehensive characteristics such as high viscosity, good aroma production and antibacterial activity
Although the probiotic yogurt prepared by adding probiotics has a certain inhibitory effect on the intestinal flora, there are few antibacterial types and the antibacterial effect is general

Method used

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  • A kind of Lactobacillus bulgaricus bsts6-4 and application thereof
  • A kind of Lactobacillus bulgaricus bsts6-4 and application thereof
  • A kind of Lactobacillus bulgaricus bsts6-4 and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Example 1 Isolation and identification of strain BSTS6-4

[0036] 1.1 Isolation and purification of lactic acid bacteria

[0037] Dairy products collected from the Yili area in Xinjiang were used as samples, diluted with sterile normal saline to 10 -4 , 10 -5 , 10 -6 , draw 100 μL of the diluted samples and spread them evenly on the MRS medium, incubate them in a 37°C incubator for 18-24 hours, observe the colony color, size, degree of bulge and gloss, and select the ones with typical characteristics of lactic acid bacteria. Colonies were enriched.

[0038] Take an appropriate amount of bacterial suspension for microscopic examination. If the cell morphology and arrangement of the strains in the microscopic examination are inconsistent, it is necessary to continue streaking and purification until they are consistent. The purified strains were cultured at 37°C for 18 hours and then subjected to Gram staining and contact enzyme experiments. The Gram-positive and conta...

Embodiment 2

[0047] Example 2 Sequence analysis of 16S rRNA of strain BSTS6-4

[0048] The DNA of strain BSTS6-4 was extracted and PCR amplified using bacterial 16S rRNA universal primers:

[0049] The upstream primer is 27F:5'-AGA GTT TGA TCC TGG CTC AG-3',

[0050] The downstream primer is 1492R: 5'-TAC CTT GTT ACG ACT T-3';

[0051] PCR amplification system (25μL system): 12.5μL of master mix 2×Taq MasterMix, 0.5μL of primer 27F, 0.5μL of primer 1492R, 2μL of DNA template, supplemented with ddH2O to 25μL;

[0052] PCR reaction conditions: pre-denaturation at 94°C for 5 min; denaturation at 95°C for 1 min, annealing at 57°C for 1 min, extension at 72°C for 1 min, 35 cycles; final extension at 72°C for 7 min; storage at 4°C for later use.

[0053] Reactions were performed on a Bio-Rad iCycler Thermal Cycler (Bio-Rad Laboratories, Hercules, CA) instrument. The amplified products were sent to Shanghai Sangon Biotechnology Co., Ltd. for sequencing. Sequencing results were submitted to th...

Embodiment 3

[0055] The preparation of embodiment 3 yogurt and its texture properties

[0056] 3.1 Preparation of yogurt

[0057] Strain activation: Take 100 μL of Lactobacillus delbrueckii subsp. bulgaricus BSTS6-4 cryopreserved at -80 °C in 10 mL MRS liquid medium, culture it in an anaerobic environment at 37 °C for 30 h, and transfer the strain for 3 consecutive times to complete the activation of the strain.

[0058] Subsequent starter: Centrifuge the activated bacterial liquid at 4000 r / min for 10 min, wash the bacterial cells with sterile normal saline, repeat the washing three times and resuspend in normal saline. The bacteria were inoculated into sterilized skim milk containing 0.5% w / v glucose according to the inoculum amount of 3% v / v, cultured at 37°C until curdling, and placed in a 4°C refrigerator as a secondary starter. use.

[0059] Preparation of fermented milk: Take 1kg of fresh milk that has undergone acceptance, degassing, sterilization and standardization, add 50g of ...

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Abstract

The invention belongs to the field of microbial fermentation, and in particular relates to Lactobacillus delbrueckii subsp. bulgaricus BSTS6-4 and an application thereof. The Lactobacillus delbrueckii subsp.bulgaricus BSTS6-4 is named Lactobacillus delbrueckii subsp.bulgaricus BSTS6-4, and was deposited in the China Center for Type Culture Collection on March 26, 2019, with the preservation number CCTCC NO: M 2019203. The strain has strong acid-producing ability, can inhibit intestinal pathogenic bacteria, and has good gastrointestinal tolerance. The yogurt fermented by this strain has good flavor, good texture characteristics, weak post-acidification ability, and the content of live bacteria in yogurt reaches 10 7 CFU·g ‑1 , the content of acetaldehyde production is as high as 25.45mg/L, the content of diacetyl production is as high as 3.07mg/L, the apparent viscosity is as high as 4.75pa.s, the water retention rate is 80.34%, and the yogurt prepared by fermentation of this strain can regulate intestinal bacteria group, effectively relieve bacterial diarrhea, and have a good effect of probiotics and health care.

Description

technical field [0001] The invention belongs to the field of microbial fermentation, in particular to a Lactobacillus delbrueckii subsp. bulgaricus BSTS6-4 and its application. [0002] technical background [0003] Yogurt is a fermented milk product prepared by adding fresh milk or reconstituted milk as raw material, adding lactic acid bacteria starter after pasteurization, and fermenting at about 40°C. All kinds of yogurt products are favored by consumers for their rich nutrition, comfortable taste, unique flavor and good health care function. With the improvement of the consumption level of the Chinese people and the popularity of the concept of health, the consumption of yogurt has continued to grow and has become the largest fermented dairy product in my country. [0004] Lactic acid bacteria are an important factor in determining the quality and flavor of fermented dairy products. The production performance of lactic acid bacteria (aroma production, viscosity productio...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A61K35/747A61P31/04A23C9/123A23C19/00C12R1/225
CPCA61P31/04A23C9/1238A23C19/00A61K2035/115C12R2001/225C12N1/205A23V2400/123Y02A50/30
Inventor 倪永清蔡静静罗宝龙杨博张艳
Owner SHIHEZI UNIVERSITY
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