A strain of bifidobacterium lactis m8 isolated from breast milk and its application
A technology of Bifidobacterium lactis and breast milk, applied in the field of microorganisms, can solve the problems of complex flora structure and other problems
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Embodiment 1
[0059] Example 1 Identification of 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, evenly spread on the MRS solid medium plate, anaerobic culture at 37 ℃ 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] The composition of the MRS medium is: soybean peptone 10g, beef extract 5g, yeast powder 5g, glucose 20g, Tween 80 1ml, sodium dihydrogen phosphate 2g, anhydrous s...
Embodiment 2
[0090] Example 2: Bifidobacterium Lactis Application of M8 in Low Temperature Stirred Fermented Milk
[0091] The preparation method of stirred fermented milk is as follows:
[0092]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.
[0093] 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.
[0094] T...
Embodiment 3
[0097] Implementation 3 Bifidobacterium Lactis Application of M8 in Low Temperature Drinking Yoghurt
[0098] The preparation method of low-temperature drinking-type fermented milk is as follows:
[0099] 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 end point of fermentation is pH=4.5. After fermentation to the end point, cool down and carry out 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.
[0100] The prepared low-temperature drinking yogurt was sto...
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