Lactic acid bacteria direct vat set for preparing low-lactose or zero-lactose yoghourt
A direct-throwing starter, lactic acid bacteria technology, applied in the direction of bacteria, lactobacilli, microorganism-based methods used in food preparation, etc., can solve the problems of lactose intolerance, lactose intolerance, dairy consumption, etc., to enhance probiotics properties, the effect of reducing lactose content
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[0043] A kind of preparation method for the lactic acid bacteria direct-throw type starter that is used to prepare low-lactose or zero-lactose yoghurt, comprises the following steps:
[0044] (1) Preparation of Lactobacillus delbrueckii WHH3887 freeze-dried bacterial powder: activate Lactobacillus delbrueckii WHH3887 preserved in glycerin with MRS+2% lactose liquid medium, and culture overnight statically; The suspension is inoculated with a volume ratio of 1-3% for fermentation; after fermentation, the supernatant is removed by centrifugation, and the obtained bacteria slime is evenly mixed with the protective agent components, and then freeze-dried in a freeze dryer;
[0045] (2) Preparation of freeze-dried bacteria powder of Streptococcus thermophilus: activate Streptococcus thermophilus strains stored in glycerol with M17 liquid medium, and culture overnight; The amount of 2-4% is inoculated and fermented; after fermentation, the supernatant is removed by centrifugation, a...
Embodiment 1
[0054] Preparation of Lactic Acid Bacteria Straight-in Type Starter
[0055] (1) Preparation of strain WHH3887 freeze-dried bacterial powder
[0056] The strains preserved in glycerol were activated with MRS+2% lactose liquid medium, and cultured overnight at 37°C. Passage twice in succession, expand culture, the bacterial suspension is inoculated in the fermentor according to the amount of 2% (volume ratio) to carry out fermentation. The fermentation conditions are controlled as follows: the fermentation temperature is 37°C, the constant pH value is 5.0, and CO 2 , the fermentation time is 9.5h. When the amount of supplemented lye does not change, it is judged as the end point of fermentation, and the supernatant is removed by centrifugation. The obtained bacteria slime and skim milk, sucrose, monosodium glutamate and other protective agent components are based on 0.55 g of skim milk and 0.3 sucrose in 1 g of bacteria slime. g, the amount of monosodium glutamate is 0.1g, m...
Embodiment 2
[0061] Application of direct throw starter in the preparation of lactose-free yoghurt
[0062] Strain WHH3887 and strain 449 were used to compound the direct-injection starter (hereinafter referred to as the composite preferred starter), and the strain WHH3887 was respectively mixed with Streptococcus thermophilus 3880, Streptococcus thermophilus 2375, and Streptococcus thermophilus 2533. Starter (hereinafter referred to as ordinary compound starter), strain WHH3887 single-bacteria direct-injection starter (hereinafter referred to as single-bacteria starter 1), strain 449 single-strain direct-injection starter (hereinafter referred to as single-bacteria starter 2) Prepare yogurt. 10% reconstituted skim milk (protein content 3.3g / 100g) was used as the fermentation base material, the fermentation temperature was 40°C, and the initial inoculum size was 5×10 6 ~2×10 7 CFU / g, the fermentation period is 24h. After 6 hours of fermentation, samples were taken every 4 hours to deter...
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