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Bifidobacterium lactis M8 separated from breast milk and application thereof

A technology of Bifidobacterium lactis and breast milk, applied in the field of microorganisms, can solve problems such as complex flora structure, and achieve the effects of ensuring flavor, increasing added value, and regulating the high intestinal flora.

Active Publication Date: 2019-08-23
BEIJING SCITOP BIO TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology describes two ways for making yogurt with increased numbers of beneficial microorganisms: (a) By adding certain types of specific strains or enzyme(s), they help keep other harmful ones from growing too much). These specialized organism helps create stable products without losing their original quality by producing more healthy ingredients like vitamins and minerals. Additionally, these techniques allow some yeast cells to break down proteins into amino acids instead of sugars when it goes through an autocatalyzed process called lipolysis. Overall, this method allows Yogurt manufacturers to improve production efficiency and reduce costs associated therewith.

Problems solved by technology

Technics: Introduction describes how certain types of organism called bifilateratus (BFO) help us fight against diseases like colitis or inflammatory bowel disease caused by harmful substances present within our gut's environment such as food containing germs. However, there may still be some strains with potential negative effects if we donate this type of bifefactors back into their original form during childhood.

Method used

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  • Bifidobacterium lactis M8 separated from breast milk and application thereof
  • Bifidobacterium lactis M8 separated from breast milk and application thereof
  • Bifidobacterium lactis M8 separated from breast milk and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0059] The identification of embodiment 1 Bifidobacterium lactis M8

[0060] a. Strain activation method

[0061] Introduce a newly isolated strain into MRS liquid medium, culture at 37°C for 24 hours, subculture for 3 generations, restore the vitality of the strain, and dilute the strain to obtain 10 -1 ~10 -7 Dilute the gradient, pipette 200μL of 10 -4 、10 -5 、10 -6 、10 -7 Gradient dilution, spread evenly on the MRS solid medium plate, and culture anaerobically at 37°C for 48-72h. Single clones with different shapes, sizes and colors were picked and inoculated in liquid medium, and cultured in a constant temperature incubator at 37°C for 24 hours. After the strain grows well, carry out Gram staining and microscopic examination, save the isolate, and extract the genomic DNA of the strain for subsequent analysis.

[0062] Wherein the composition of the MRS medium is: soybean peptone 10g, beef extract 5g, yeast powder 5g, glucose 20g, Tween80 1ml, sodium dihydrogen pho...

Embodiment 2

[0091] Example 2: Application of BifidobacteriumLactis M8 in low-temperature stirring fermented milk

[0092] The preparation method of stirred fermented milk is as follows:

[0093] Heat fresh milk to 55-60°C, add 8wt% white sugar, stir until completely dissolved, preheat to about 65°C, homogenize under 20Mpa pressure, sterilize at 95°C for 5 minutes, cool to 35°C, inoculate basic starter YF -L904 and Bifidobacterium lactis M8, wherein the inoculation amount of Bifidobacterium lactis M8 is 7×10 6 cfu / mL. The pH value of the fermentation end point is 4.5, after fermentation to the end point of fermentation, it is cooled, placed at 4° C. for 12 hours after ripening, and fermented milk containing active Bifidobacterium lactis M8 is obtained.

[0094] The fermented milk was stored at 4°C for 21 days, and appropriate samples were taken every 7 days to detect changes in the number of viable bacteria, pH value and titrated acidity. The results are shown in Table 2.

[0095] Table...

Embodiment 3

[0098] Implementation 3 Application of Bifidobacterium LactisM8 in low-temperature drinking yoghurt

[0099] The preparation method of low-temperature drinking-type fermented milk is as follows:

[0100] Heat fresh milk to 55-60°C, add 8wt% white sugar, stir until completely dissolved, preheat to about 65°C, homogenize under 20Mpa pressure, sterilize at 95°C for 5 minutes, cool to 35°C, inoculate the basic starter YF -L904 and Bifidobacterium lactis M8, wherein the inoculation amount of Bifidobacterium lactis M8 is 7×10 6 cfu / mL. The end point of fermentation is pH=4.5. After fermentation to the end point of fermentation, cool down and perform secondary homogenization under sterile conditions. The homogenization conditions are primary pressure 5Mpa, secondary pressure 15Mpa, and then placed at 4°C for post-ripening for 12 hours, that is Low-temperature drinking yoghurt containing active bifidobacterium lactis M8 was obtained.

[0101] The prepared low-temperature drinking...

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Abstract

The invention provides bifidobacterium lactis M8 separated from breast milk. The microorganism preservation number of the bifidobacterium lactis M8 is CGMCC NO.16070. the bifidobacterium lactis M8 canhave the high viable organism number in cool fermented milk, low temperature brown sour milk beverages and fresh juice, the post-acidification degree is low, and therefore the high viable organism number can be maintained in the product shelf life stage; the product stability can be ensured, and the high viable organism number can be maintained when the good effect of regulating intestinal florais achieved.

Description

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Claims

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Application Information

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Owner BEIJING SCITOP BIO TECH CO LTD
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