Lactic acid bacterium composition and application thereof

Abstract

The invention provides a lactic acid bacterium composition which is prepared from streptococcus thermophilus inm25-ST, lactobacillus delbrueckii subsp. bulgaricus inm25-LB and a promoting factor. Thecomposition is used for improving folic acid metabolism capability of the lactobacillus sobrinus LZ217 during fermentation and has the advantages that the production performance is good and stable, and the lactic acid bacterium composition can be put into a factory for mass production. In addition, the obtained fermented product has good taste, texture and flavor, less whey separation in a qualityguarantee period, weak post-acidification and high active folic acid content.

Description

technical field [0001] The present invention relates to a lactic acid bacteria composition and its application. Background technique [0002] Yogurt is a traditional fermented dairy product with rich nutrition and good probiotic health value, plus a thick and silky taste, and easy to digest and absorb. It is deeply loved by people. In recent years, with the improvement of our people's consumption level And the popularity of healthy ideas, yogurt products are growing at a rate of 25% per year. Yogurt starter is a key element in yogurt production, and its quality directly affects the sensory quality and flavor of the product. [0003] For industrial production strains, the selection of strains with excellent production performance such as aroma-producing (flavor substances such as acetaldehyde and diacetyl), viscosity-producing (exopolysaccharide polymers, etc.), and resistance to post-acidification, and the combination of strains with excellent performance are: One of the k...

AI Technical Summary

Problems solved by technology

[0003] For industrial production strains, the breeding of strains with excellent production performance such as aroma production (acetaldehyde, diacetyl and other flavor substances), stickiness production (exopolysaccharide polymers, etc.), anti-post-acidification and the combination of excellent performance strains are the key factors. One of the keys to the industrialization of yogurt starter. In recent years, the common problems of fermented milk products are that industrially produced yogurt products have thin texture, low viscosity, poor water retention capacity, and a large amount of whey is easily produced during transportation and storage. The phenomenon of precipitation seriously affects product quality, so most dairy products on the market use thickener ingredients such as agar, pectin or hydroxypropyl distarch phosphate to improve the quality of yogurt

[0004] At present, there is a patent number: CN201510311918.2 A method for producing fermented soy milk with a high-yielding lactic acid bacteria strain. Lactobacillus sake LZ217 has the ability to metabolize folic acid. Because the fermented soy milk fermented by probiotics has a special flavor of beans, most people Not very acceptable, but when fermented in cow's milk, folic acid production is very low, limiting its application

Lactobacillus sake LZ217 has the problem of bad taste of fermented soybean milk and low folic acid production in cow milk

The existing production strains have poor production performance such as aroma production, stickiness production, post-acidification resistance, etc.

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