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Lactococcus lactis subsp. lactis and application thereof in preparation of soybean milk

A technology of Lactococcus lactis and Lactic acid subspecies, applied in the field of microorganisms, can solve the problems of less research on the flavor quality of sour milk, and achieve the effects of improving the quality characteristics of soy milk, increasing the content, and reducing the content.

Active Publication Date: 2020-05-29
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In addition, the current research on improving the quality of soy milk by lactic acid bacteria fermentation mainly focuses on reducing the beany smell and improving the taste, and there are few studies on improving the flavor quality of soy milk through microbial fermentation

Method used

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  • Lactococcus lactis subsp. lactis and application thereof in preparation of soybean milk
  • Lactococcus lactis subsp. lactis and application thereof in preparation of soybean milk
  • Lactococcus lactis subsp. lactis and application thereof in preparation of soybean milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Example 1: Method for isolation and identification of Lactococcus lactis subsp. lactic acid CCFM 1092 strain

[0036] (1) Prepare appropriate sample dilution gradient and culture

[0037] The Yunnan Dali milk glycerol samples stored in the -80°C refrigerator were taken out and thawed on ice. After shaking and mixing, take 0.5mL sample and add it to 4.5mL sterile normal 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 MRS solid medium plate, invert it, place it under anaerobic culture at 37°C for 36-48 hours, and observe it in time.

[0038] (2) Line separation and purification

[0039] After taking out the plate with colony growth, select the gradient plate with obvious single colony, pick the colonies with different colony f...

Embodiment 2

[0058] Example 2: Growth characteristics of Lactococcus lactis subsp. lactic acid CCFM 1092 in soybean milk

[0059] Inoculate Lactococcus lactis subsp. lactic acid CCFM 1092 of the present invention stored at -80°C in liquid MRS medium, and after culturing at 30°C for 24 hours, inoculate it into fresh liquid MRS medium at an inoculum size of 2% (v / v) Medium, carry out subculture, subculture 2 to 3 times, to 10 8 ~10 9 cfu / mL. Take out the activated bacterial solution in MRS and inoculate it in soybean milk at a volume ratio of 2% to 4%, so that the number of viable bacteria in the system reaches 10 6 ~10 7 cfu / mL. 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: image 3 shown. Depend on image 3 It can be seen that the number of live bacteria of the strain CCFM 1092 increased by 1.94 orders of magnitude ...

Embodiment 3

[0060] Example 3 Acid-producing properties of Lactococcus lactis subsp. lactic acid CCFM 1092 in soybean milk

[0061] Inoculate Lactococcus lactis subsp. lactic acid CCFM 1092 of the present invention stored at -80°C in MRS medium, culture at 30°C for 24 hours, and subculture 2 to 3 times until 10 8 ~10 9 cfu / mL. Take out the activated bacterial solution in the MRS and inoculate it in soybean milk 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 sample into an incubator at 37°C for fermentation, and take samples every 3 hours to detect the change of pH during the fermentation process. The experimental results are as follows: Figure 4 As shown, the pH of strain CCFM1092 dropped to 4.64 after 6 hours of fermentation, reaching the end of fermentation (soymilk fermentation reached the end of fermentation when the pH was 4.5-4.7), so the strain CCFM 1092 had a faster acid production rate.

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Abstract

The invention discloses Lactococcus lactis subsp. lactis and application thereof in preparation of soybean milk, and belongs to the technical field of microbiology. The Lactococcus lactis subsp. lactis CCFM 1092 has the following properties that (1) strains grow fast, and enter a stable period in 8 h in MRS, and the increment of the viable count can reach 2 orders of magnitude in 6 h in the soybean milk, and the strains are suitable for industrial fermentation; (2) the strains have a high speed of acid production, and the soybean milk curds and reaches the end of fermentation when the strainsare applied to fermentation of the soybean milk, so that production of curd and flavor substances is facilitated; and (3) the strains have a high yield of 3-methyl butanol, and 476.05 [mu]g / kg of 3-methyl butanol can be produced in 6 h. When the Lactococcus lactis subsp. lactis CCFM 1092 is used as a fermentation agent for food fermentation, the fruit flavor of the fermented soybean milk can be improved, and a very broad application prospect is achieved.

Description

technical field [0001] The invention relates to a strain of Lactococcus lactis subspecies lactic acid and its application in preparing soybean milk, belonging to the technical field of microorganisms. Background technique [0002] Alcohols are an important class of volatile substances. In natural foods such as tomatoes, apples and melons, alcohols are the main flavor substances (Nie Lanchun, Sun Jianshe, Huang Ruihong. The formation of fruit aroma and its influencing factors [J]. Botany Bulletin, 2004,21(5):631-637.), and in many fermented foods, alcohols produced by microbial fermentation play an important role in the flavor of fermented foods. Sour soymilk is a new type of soybean product formed by fermenting soymilk with lactic acid bacteria. The metabolism of lactic acid bacteria can effectively reduce the beany flavor and soybean oligosaccharides in soymilk, making it more widely accepted than soymilk (LeBlanc J G,Silvestroni A , Connes C, et al. Reduction of non-diges...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23C20/02C12R1/01A23L11/50A23L11/65
CPCC12N1/20A23C20/025C12R2001/01C12N1/205A23V2400/231
Inventor 刘小鸣赵建新杨宇崔树茂唐鑫闫博文张灏陈卫
Owner JIANGNAN UNIV
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