A kind of lactic acid bacteria composition and application thereof

Abstract

The invention provides a lactic acid bacteria composition, which is composed of Streptococcus thermophilus inm25-ST, Lactobacillus delbrueckii subsp. bulgaricus inm25-LB and promoting factors. The composition is used to improve the folic acid metabolism capacity of Lactobacillus sake LZ217 during fermentation ; The advantages are: the production performance is good and stable, and it can be put into mass production in factories. At the same time, the obtained fermented product has good taste, texture and flavor, less whey precipitation during the shelf life, weak post-acidification, and high content of active folic acid.

Description

technical field [0001] The invention relates to a lactic acid bacteria composition and application thereof. Background technique [0002] Yogurt is a traditional fermented dairy product, which is rich in nutrition and good health care value. It has a thick and silky taste, and is easy to digest and absorb. It is deeply loved by people. In recent years, with the improvement of our people's consumption level With the popularity of health concepts, yogurt products are growing at a rate of 25% every 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 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 o...

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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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