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Space-mutagenesis lactobacillus reuteri and lactobacillus plantarum compound leavening agent and application thereof to preparation of probiotic yoghourt

A technology of Lactobacillus reuteri and Lactobacillus plantarum, applied in the direction of Lactobacillus, bacteria used in food preparation, applications, etc., can solve the problems of few studies on space-induced mutagenic probiotics and limited bacterial resources, and achieve Fast fermentation speed and good probiotic effect

Pending Publication Date: 2020-11-13
FULLARTON BIOENG TECH BEIJING CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the limited bacterial resources carried in space, there are very few studies on the impact of real space environments on common bacteria, and it is still in its infancy at home and abroad, and there are very few studies on the application of space-induced probiotics to food

Method used

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  • Space-mutagenesis lactobacillus reuteri and lactobacillus plantarum compound leavening agent and application thereof to preparation of probiotic yoghourt
  • Space-mutagenesis lactobacillus reuteri and lactobacillus plantarum compound leavening agent and application thereof to preparation of probiotic yoghourt
  • Space-mutagenesis lactobacillus reuteri and lactobacillus plantarum compound leavening agent and application thereof to preparation of probiotic yoghourt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0089] Example 1. Space-induced mutagenesis of probiotic yoghurt trial fermentation process optimization

[0090] 1. Determination of growth curves of 9-79 and SS18-5 strains and optimization of fermentation conditions

[0091] 1. Determination of growth curves of 9-79 and SS18-5 strains

[0092] Space-mutated Lactobacillus reuteri 9-79 and space-mutated Lactobacillus plantarum SS18-5 were respectively activated for two generations, inoculated in MRS medium, and cultured at 37°C for 24 hours. Samples were taken every 2 hours from 0h to detect the optical density value at 600nm, and the growth curves of 9-79 and SS18-5 strains were drawn respectively with the culture time as the abscissa and the optical density value as the ordinate.

[0093] The result is as figure 1 shown. Depend on figure 1 (Left) It can be seen that the 9-79 strain began to enter the logarithmic growth phase after 2 to 6 hours, and the bacterial cell density increased rapidly at 6 to 18 hours; the bacteri...

Embodiment 2

[0172] Example 2, Space-induced mutagenesis probiotic yoghurt pilot test fermentation process optimization

[0173] 1. Optimization of pilot fermentation conditions for 9-79 and SS18-5 strains

[0174] 1. Activation and expansion of strains

[0175] Take glycerol-preserved space-mutated Lactobacillus reuteri 9-79 and space-mutated Lactobacillus plantarum SS18-5, activate them into 10mL MRS medium test tubes, and after 2-3 times of passage and activation, expand the culture to 100mL Incubate in MRS medium Erlenmeyer flask at 35-37°C for 18-22h, use as seeds in 5L fermenter, store at 4°C for later use.

[0176] 2. Single-factor multi-level test to determine the pilot test fermentation conditions of 9-79 and SS18-5 strains

[0177] (1) Determination of the pH of the fermentation medium: In two 5L fermenters containing 2L MRS medium, control the fermentation temperature of Lactobacillus reuteri 9-79 at 37°C, the fermentation time for 22h, and the inoculation size of 4 %, and un...

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Abstract

The invention discloses a spatial mutagenesis lactobacillus reuteri and lactobacillus plantarum compound leavening agent and application thereof to preparation of probiotic yoghourt. According to theinvention, lactobacillus reuteri 9-79 and lactobacillus plantarum SS18-5 which are carried and mutagenized by a Tiangong II airship and a Shenzhou No.11 airship are used as research objects, the fermentation process conditions of the yogurt and the high density fermentation conditions of the bacterial strains are optimized, the liquid composite fermentation bacterial agent and the dry powder composite fermentation bacterial agent are developed, and the probiotic yogurt with characteristics of rapid fermentation, good probiotic effect and unique fried wheat aroma is developed by using the bacterial agents. After space environment mutagenesis, space mutagenesis strains 9-79 and SS18-5 with excellent fermentation performance are bred to serve as a composite fermentation inoculant to produce the probiotic yoghourt, the blank of domestic space probiotic yoghourt composite leavening agents is filled up, and technical support is provided for industrial application of research and developmentachievements of space probiotic yoghourt products.

Description

technical field [0001] The invention belongs to the technical field of microbes and food processing, and in particular relates to a space-mutated Lactobacillus reuteri and Lactobacillus plantarum composite starter and its application in the preparation of probiotic yoghurt. Background technique [0002] As a nutritious and healthy food, yogurt has long been popular all over the world, and even occupies more than 50% of the liquid milk market in some developed countries and regions. With the improvement of the living standard of Chinese residents and the enhancement of health awareness, the status of dairy products in the dietary structure of residents has been significantly improved. As a food with health functions, yogurt is loved by consumers. In recent years, the growth rate of my country's yogurt market has led the world, maintaining double-digit growth every year. In 2016, the market size of China's yogurt industry reached 101.017 billion yuan, the market exceeded 100 ...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23C9/13C12N1/20C12R1/225C12R1/25
CPCA23C9/1234A23C9/1307C12N1/20A23V2400/173A23V2400/169
Inventor 郝红炜袁明刘慧张红星谢远红
Owner FULLARTON BIOENG TECH BEIJING CO LTD
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