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Separation method of lactic acid bacteria in yak Qula

A separation method and technology of lactic acid bacteria, applied in the field of separation of lactic acid bacteria from yak koji, can solve the problems of insoluble sample, microbial contamination, koji pollution, etc., achieve good social and economic benefits, broad market prospects, and less bacterial pollution Effect

Pending Publication Date: 2020-11-24
青海雪峰牦牛乳业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The fermentation process of koji belongs to natural fermentation. Because the fermentation temperature cannot be precisely controlled, it is suitable for the growth and reproduction of various microorganisms in this open environment. Therefore, koji has a complex micro-ecological system; in addition, the production of koji adopts extensive production methods , especially in the later stage of drying, herdsmen choose to spread it directly on the ground and dry it in the sun, which makes Qula easy to be polluted by some impurities in the environment such as dust. At the same time, microorganisms in the environment will also be in Qula during drying Aggregation on the surface, thus causing some microbial contamination
In addition, due to the low moisture content and high protein content of Qula, the microorganisms in it are wrapped in the protein, and the sample is difficult to dissolve when separated by ordinary methods, which will affect the separation efficiency of internal lactic acid bacteria

Method used

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  • Separation method of lactic acid bacteria in yak Qula

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for isolating lactic acid bacteria in yak koji, specifically comprising the following steps:

[0021] Step 1, sample collection: collect yak koji samples from pastoral areas or surrounding markets, and check for moldy or moth-eaten yak koji when collecting;

[0022] Step 2, surface disinfection: Weigh 5g of yak qula sample, add it to a sterile centrifuge tube containing 50mL of 75% alcohol by volume, soak for 30s, centrifuge at 4000rpm, remove the supernatant, and then add 50mL of 15% alcohol Hydrogen peroxide, sterilized for 15 minutes, centrifuged at 4000rpm to get the precipitate;

[0023] Step 3, washing: rinse the surface-sterilized yak koji with sterile water for 4 times, then soak it in 0.9% sterile saline for 5 minutes, and dry the yak koji surface with sterile absorbent paper;

[0024] Step 4, pre-cultivation: put the washed yak koji into 100mL sterilized milk, and cultivate it at 37°C until the curdled milk;

[0025] Step 5, separation of lactic aci...

Embodiment 2

[0030] A method for isolating lactic acid bacteria in yak koji, specifically comprising the following steps:

[0031] Step 1, sample collection: collect yak koji samples from pastoral areas or surrounding markets, and check for moldy or moth-eaten yak koji when collecting;

[0032] Step 2, surface disinfection: Weigh 15g of yak koji sample, add it to a sterile centrifuge tube containing 150mL, 75% alcohol by volume, soak for 40s, centrifuge at 4000rpm, remove the supernatant, then add 150mL, 15% alcohol Hydrogen peroxide, sterilized for 18 minutes, centrifuged at 4000rpm to get the precipitate;

[0033] Step 3, washing: rinse the surface-sterilized yak koji with sterile water for 4 times, then soak in 0.9% sterile saline for 6 minutes, and dry the surface moisture of yak koji with sterile absorbent paper;

[0034] Step 4, pre-cultivation: put the washed yak koji into 450mL sterilized milk, and cultivate it at 39°C until the curdled milk;

[0035] Step 5, separation of lactic...

Embodiment 3

[0040] A method for isolating lactic acid bacteria in yak koji, specifically comprising the following steps:

[0041] Step 1, sample collection: collect yak koji samples from pastoral areas or surrounding markets, and check for moldy or moth-eaten yak koji when collecting;

[0042] Step 2, surface disinfection: Weigh 20g of yak koji sample, add it to a sterile centrifuge tube containing 200mL, 75% alcohol by volume, soak for 50s, centrifuge at 4000rpm, remove the supernatant, then add 200mL, 15% alcohol Hydrogen peroxide, sterilized for 20min, centrifuged at 4000rpm to get the precipitate;

[0043] Step 3, washing: rinse the surface-sterilized yak koji with sterile water for 5 times, then soak in 0.9% sterile saline for 8 minutes, and dry the surface moisture of yak koji with sterile absorbent paper;

[0044] Step 4, pre-cultivation: put the washed yak koji into 800mL sterilized milk, and cultivate it at 40°C until the milk curds;

[0045] Step 5, separation of lactic acid b...

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Abstract

The invention relates to the technical field of bioengineering, in particular to a separation method of lactic acid bacteria in yak Qula. The method specifically comprises seven steps of sample collection, surface disinfection, washing, pre-culture, lactic acid bacteria separation, lactic acid bacteria identification and preservation. According to the separation method of the lactic acid bacteriain the yak Qula, after the yak Qula is treated with the pretreatment method, separation of the lactic acid bacteria from the yak Qula is facilitated, and separation of the treated lactic acid bacteriahas the advantages of being high in efficiency, little in infectious microbe pollution, simple in step, low in cost and the like. The lactic acid bacteria separated by the method can be applied to dairy product production, and based on the advantages, good social and economic benefits can be generated, and the market prospect is wide.

Description

technical field [0001] The invention relates to the technical field of bioengineering, in particular to a method for separating lactic acid bacteria from yak koji. Background technique [0002] Niuqula, also known as milk dregs, is a fermented dairy product made by defatting yak milk, fermenting under natural conditions to coagulate and dry casein. The protein content in koji is higher than that of cheese made from ordinary milk. Compared with fresh yak milk, Qula has the characteristics of higher protein content, easy storage and convenient transportation. Qula is not only an important means for herdsmen in Tibetan areas to store food protein, but also a starter for making yogurt. [0003] There are great differences in the production methods of Qula in different regions, and different herdsmen families in the same region have different production habits. The quality and flavor of koji are closely related to its production method, which is mainly controlled by the degrea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/02C12Q1/04C12R1/01
CPCC12N1/02C12Q1/04
Inventor 文鹏程张卫兵赵礼赵德
Owner 青海雪峰牦牛乳业有限责任公司