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

A technology of Streptococcus thermophilus and soymilk, applied in the field of microbiology, can solve the problems such as inability to utilize sugars well, poor soymilk flavor, and beany smell.

Active Publication Date: 2021-08-20
JIANGNAN UNIV
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  • Summary
  • 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 its application in the preparation of soybean milk
  • Streptococcus thermophilus producing 2,3-pentanedione and its application in the preparation of soybean milk
  • Streptococcus thermophilus producing 2,3-pentanedione and its application in the preparation of soybean milk

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Experimental program
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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 2,3-pentanedione-producing Streptococcus thermophilus and its application in the preparation of soybean milk, belonging to the technical field of microbiology. The Streptococcus thermophilus CCFM1094 has the following properties: (1) the growth rate of the bacterial strain is fast, 8h enters the stationary phase in the M17 medium, and the increase in the number of viable bacteria in the soybean milk reaches 2 orders of magnitude in 9h, which is suitable for industrial fermentation; (2) The acid production rate of the strain was fast, and the pH of the fermented soymilk dropped to 4.59 in 9 hours to reach the end of fermentation, which was beneficial to the production of curd and flavor substances; (3) The strain had a strong ability to produce 2,3-pentanedione in the fermented soymilk, and could produce 116.73 μg / kg. Streptococcus thermophilus CCFM1094 is used as a starter to ferment soybean milk, which is beneficial to improve the milk flavor and nut flavor of fermented soybean milk, and has a very wide application prospect in the preparation of 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 Patents(China)
IPC IPC(8): C12N1/20A23L11/65A23L11/50A23C9/123C12R1/46
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