A kind of lactic acid bacteria direct-throwing starter for preparing low-lactose or zero-lactose yogurt
A technology of direct input starter and lactic acid bacteria, applied in the direction of bacteria, lactobacilli, and microbial-based methods used in food preparation, can solve problems such as lactose intolerance, dairy consumption, lactose intolerance, etc., and achieve enhanced probiotics The effect of strong characteristics, high consumption capacity, and low technical difficulty
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[0043] A preparation method of a lactic acid bacteria direct-throwing starter for preparing low-lactose or zero-lactose yogurt, comprising the following steps:
[0044] (1) Preparation of Lactobacillus delbrueckii WHH3887 freeze-dried bacterial powder: Lactobacillus delbrueckii WHH3887 stored in glycerol was activated with MRS+2% lactose liquid medium, and cultured overnight in a static state; serially passaged twice, expanded the culture, and the bacteria The suspension is inoculated in a volume ratio of 1-3% for fermentation; after fermentation, the supernatant is removed by centrifugation, and the obtained bacterial paste and the protective agent components are evenly mixed and then lyophilized in a freeze dryer;
[0045] (2) Preparation of Streptococcus thermophilus freeze-dried bacteria powder: activate the Streptococcus thermophilus strain stored in glycerol with M17 liquid medium, and culture overnight; The amount of 2-4% is inoculated for fermentation; after fermentati...
Embodiment 1
[0054] Preparation of lactic acid bacteria direct-throwing starter
[0055] (1) Preparation of strain WHH3887 freeze-dried bacterial powder
[0056] The strains stored in glycerol were activated with MRS+2% lactose liquid medium and cultured overnight at 37°C. Two consecutive passages were carried out, and the culture was expanded, and the bacterial suspension was inoculated into a fermenter at a volume of 2% (volume ratio) for fermentation. The fermentation conditions were controlled as follows: the fermentation temperature was 37 °C, the constant pH value was 5.0, and the aeration CO 2 , the fermentation time is 9.5h. When the amount of lye supplemented does not change, it is determined as the end point of the fermentation, and the supernatant is removed by centrifugation. The obtained bacteria puree and the protective agent components such as skim milk, sucrose, monosodium glutamate, etc. are 0.55 g of skim milk and 0.3 g of sucrose in 1 g of bacteria puree. g, the amoun...
Embodiment 2
[0061] Application of direct-throwing starter in the preparation of lactose-free yogurt
[0062] The direct-injection starter (hereinafter referred to as the compound preferred starter) of strain WHH3887 and strain 449 was used respectively, and the direct-injection type of strain WHH3887 compounded with Streptococcus thermophilus 3880, Streptococcus thermophilus 2375, and Streptococcus thermophilus 2533 were respectively used Starter (hereinafter referred to as ordinary compound starter), direct-injection starter of strain WHH3887 single bacteria (hereinafter referred to as single-bacteria starter 1), direct-injection starter of strain 449 single strain (hereinafter referred to as single-bacteria starter 2) Prepare yogurt. The fermentation base is 10% reconstituted skim milk (protein content is 3.3g / 100g), the fermentation temperature is 40°C, and the initial inoculation amount is 5×10 6 ~2×10 7 CFU / g, the fermentation period is 24h. After 6 hours of fermentation, samples ...
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