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Streptococcus thermophilus producing 2,3-pentanedione and application of streptococcus thermophilus in preparation of soybean milk

A technology of Streptococcus thermophilus and soymilk, applied in the field of microbiology, can solve the problems of poor utilization of sugar, poor flavor of soymilk, and beany smell, etc., and achieve the improvement of soymilk flavor, thick milky aroma and nutty aroma, The effect of improving flavor

Active Publication Date: 2020-05-22
JIANGNAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, because soy milk contains a certain amount of sucrose, stachyose and raffinose, many fermented strains cannot make good use of the sugars in soy milk, and the fermented soy milk often produces a beany smell, and the prepared soy milk flavor is poor

Method used

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  • Streptococcus thermophilus producing 2,3-pentanedione and application of streptococcus thermophilus in preparation of soybean milk
  • Streptococcus thermophilus producing 2,3-pentanedione and application of streptococcus thermophilus in preparation of soybean milk
  • Streptococcus thermophilus producing 2,3-pentanedione and application of streptococcus thermophilus in preparation of soybean milk

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Embodiment 1

[0032] Embodiment 1: method for isolation and identification of Streptococcus thermophilus CCFM1094 strain

[0033] (1) Prepare appropriate sample dilution gradient and culture

[0034] The yak yoghurt from the Aba area of ​​Sichuan, stored in the -80°C refrigerator, was taken out and thawed on ice. After shaking and mixing, take 0.5 mL of the sample and add it to 4.5 mL of sterile saline to complete a 10-fold dilution to 10 -1 , shake and mix well, then take out 0.5mL of the diluent and add it to 4.5mL of sterile saline to complete the second 10-fold dilution to 10 -2 , and so on, until diluted to 10 -6 , draw 100 μL from each gradient dilution, evenly spread it on the M17 solid medium plate, invert it, and culture it under anaerobic conditions at 37°C for 36-48 hours, and observe it in time.

[0035] (2) Line separation and purification

[0036] After taking out the plate with colony growth, select the gradient plate with obvious single colony, pick the colonies with diffe...

Embodiment 2

[0061] Embodiment 2: Fermentation characteristics of Streptococcus thermophilus CCFM1094 in soybean milk

[0062] 1. Growth characteristics of Streptococcus thermophilus CCFM1094 in soybean milk

[0063] The Streptococcus thermophilus CCFM1094 of the present invention preserved at -80°C was inoculated in the M17 medium, cultivated at 37°C for 24 hours, subcultured 2 to 3 times, until 10 8 ~10 9 cfu / mL. Take out the activated bacterial solution in M17 and inoculate it in soymilk at a volume ratio of 2% to 4%, so that the number of viable bacteria in the system reaches 10 7 cfu / g. Put the inoculated samples into an incubator at 37°C for fermentation, take samples every 3 hours, and detect the changes in the number of viable bacteria during the fermentation process. The results are as follows: figure 2 shown. Depend on figure 2 It can be seen that the increase in the number of viable bacteria of strain CCFM1094 reached 2.36 orders of magnitude after 9 hours of fermentatio...

Embodiment 3

[0066] Embodiment 3: the application of streptococcus thermophilus CCFM1094 fermentation soybean milk

[0067] (1) Fermentation of soybean milk

[0068] The preparation method of soybean soymilk: Weigh 100g of dry soybeans and add 1L of deionized water to soak overnight. The soaked soybeans are boiled in boiling water and then boiled for 2 minutes. After cooling for 5 minutes, filter with 120-mesh gauze, sterilize at 105°C for 10 minutes, and cool to room temperature.

[0069] The Streptococcus thermophilus CCFM1094 of the present invention preserved at -80°C was inoculated in the M17 medium, cultivated at 37°C for 24 hours, subcultured 2 to 3 times, until 10 8 ~10 9 cfu / mL. Take out the activated bacterial solution in M17 and inoculate it in sterilized fresh soybean milk according to the volume ratio of 2% to 4%, so that the number of viable bacteria in the system reaches 10 7 cfu / g, put the inoculated sample into a 37°C incubator for fermentation.

[0070] (2) Determina...

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Abstract

The invention discloses streptococcus thermophilus producing 2,3-pentanedione and an application of the streptococcus thermophilus in preparation of soybean milk and belongs to the technical field ofmicrobiology. The streptococcus thermophilus CCFM1094 has the following properties: (1) the strain growth rate is high, a strain enters a stable stage within 8h in an M17 culture medium, the incrementof viable count in soybean milk within 9 h reaches 2 orders of magnitudes, and the strain is suitable for industrial fermentation; (2) the acid production rate of the stain is higher, the pH of the fermented soybean milk is reduced to 4.59 within 9h and reaches the fermentation end point, which is favorable for production of curd and flavored substances; and (3) the strain has high capability forproducing 2,3-pentanedione in the soybean milk and can produce 116.73 mu g / kg within 9h. The streptococcus thermophilus CCFM1094 is used as a leavening agent to ferment the soybean milk, the milk flavor and nut fragrance of the soybean milk are favorably improved, and the streptococcus thermophilus has very wide application prospects in preparation of the soybean milk.

Description

technical field [0001] The invention relates to Streptococcus thermophilus producing 2,3-pentanedione and its application in preparing soybean milk, belonging to the technical field of microbiology. Background technique [0002] Our country is rich in soybean resources, and soybean food has high nutritional value, which is liked by most people. At present, soybean products mainly include non-fermented soybean products and fermented soybean products. Fermented soy products In addition to traditional high-salt products such as tempeh, soybean paste, fermented bean curd, and soy sauce, new fermented soy products fermented by lactic acid bacteria, such as fermented soy milk drinks and fermented soy milk, have attracted widespread research interest. [0003] The flavor of sour soy milk is an important part of its product quality, and it is also a key factor whether it can be accepted by consumers. In recent years, the flavor of fermented soymilk has been extensively studied, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23C11/10A23C9/123C12R1/46A23L11/50A23L11/65
CPCC12N1/20A23C11/106A23C9/1238C12R2001/46C12N1/205A23V2400/249
Inventor 赵建新刘小鸣于朋崔树茂唐鑫闫博文陈卫张灏
Owner JIANGNAN UNIV
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