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A detection method for cheese strains mixed in Lactobacillus plantarum

A technology of Lactobacillus plantarum and a detection method, which is applied in the detection field of Lactobacillus plantarum mixed with cheese strains, can solve problems such as the detection of cheese strains that cannot be mixed, and achieve the effects of being convenient for detection and beneficial to value-added.

Active Publication Date: 2022-03-29
河北一然生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention proposes a detection method for cheese strains mixed in Lactobacillus plantarum, which solves the problem in the prior art that it is impossible to detect cheese strains mixed in Lactobacillus plantarum

Method used

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  • A detection method for cheese strains mixed in Lactobacillus plantarum
  • A detection method for cheese strains mixed in Lactobacillus plantarum
  • A detection method for cheese strains mixed in Lactobacillus plantarum

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A kind of liquid culture medium and culture method:

[0042] 1) The liquid culture medium is composed of: skim milk powder content 12%, water 88%;

[0043] 2) Accurately weigh skimmed milk powder and add it to softened water at 45°C-50°C, stir for 12 minutes, let stand for hydration for 20 minutes, heat in a humid heat sterilization pot at 115°C for 20 minutes, and set aside.

[0044] 3) Training method:

[0045] First dilute the bacteria powder No. 1 to be tested into a 10-fold dilution, then absorb 1ml of the dilution of the bacteria powder and add it to 300ml of liquid medium, shake well, expand the culture in a constant temperature incubator at 37°C for 74 hours, shake to fully break the clot , place and culture at room temperature (20°C-25°C) for 16 hours, shake and break, and set aside;

[0046] Prepare Chromogenic Medium:

[0047] 1) The solid chromogenic medium consists of:

[0048] A. As a carbon source, only maltose is contained, wherein the mass of the malt...

Embodiment 2

[0059] A kind of liquid culture medium and culture method:

[0060] 1) The liquid culture medium is composed of: skim milk powder content 8%, water 92%;

[0061] 2) Accurately weigh skimmed milk powder and add it to softened water at 45°C-50°C, stir for 15 minutes, let stand for hydration for 20 minutes, heat in a humid heat sterilization pot at 115°C for 20 minutes, and set aside.

[0062] 3) Training method:

[0063] First dilute the bacteria powder No. 2 to be tested into a 10-fold dilution, then absorb 1ml of the dilution of the bacteria powder and add it to 300ml of liquid medium, shake well, expand the cultivation in a constant temperature incubator at 37°C for 70 hours, shake to fully break the clot , cultured at room temperature (20°C-25°C) for 24 hours, shaken and crushed, and set aside;

[0064] Prepare Chromogenic Medium:

[0065] 1) The solid chromogenic medium consists of:

[0066] A. As a carbon source, only maltose is contained, wherein the mass of the malto...

Embodiment 3

[0077] A kind of liquid culture medium and culture method:

[0078] 1) The liquid medium is composed of: skim milk powder content 10%, water 90%;

[0079] 2) Accurately weigh skimmed milk powder and add it to softened water at 45°C-50°C, stir for 10 minutes, let stand for hydration for 20 minutes, heat in a humid heat sterilization pot at 115°C for 20 minutes, and set aside.

[0080] 3) Training method:

[0081] First dilute the bacteria powder No. 3 to be tested into a 10-fold dilution, then absorb 1ml of the dilution of the bacteria powder and add it to 300ml of liquid medium, shake well, expand the culture in a constant temperature incubator at 37°C for 72 hours, shake to fully break the clot , place and culture at room temperature (20°C-25°C) for 20 hours, shake and break, and set aside;

[0082] Prepare Chromogenic Medium:

[0083] 1) The solid chromogenic medium consists of:

[0084] A. As a carbon source, only maltose is contained, wherein the mass of the maltose is...

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Abstract

The present invention relates to the technical field of lactic acid bacteria, and proposes a method for detecting cheese strains mixed with Lactobacillus plantarum, comprising the following steps: B1, shaking the cultivated bacterial powder culture to be tested so that the clot is fully broken to obtain B1 passage; B2, Dilute passage B1 with saline; B3, select 10 3 、10 4 、10 5 For three consecutive dilutions, each dilution draws a sample homogeneous solution and places it in a solid chromogenic medium for surface coating; B4, observe the colony morphology after anaerobic culture at 36°C±1°C for 48h±2h. Through the above technical solution, the problem in the prior art that it is impossible to detect cheese strains mixed with Lactobacillus plantarum is solved.

Description

technical field [0001] The invention relates to the technical field of lactic acid bacteria, in particular to a detection method for cheese strains mixed with Lactobacillus plantarum. Background technique [0002] At present, the detection standards for lactic acid bacteria are relatively routine, including the detection of viable lactic acid bacteria, following GB4789.35; the detection of mold and yeast, following GB 4789.15; the detection of Enterobacteriaceae, following SN / T 0738; the detection of Staphylococcus aureus, following GB 4789.10; Listeria monocytogenes, follow GB 4789.30; Currently only counts of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. There are several methods for counting Lactobacillus sugar, Leuconostoc count, Lactococcus lactis count, and Pediococcus count, but there is no detection method for one kind of lactic acid bacteria mixed with another kind of lactic acid bacteria. When one or more of Lactobacillus casei, Lactobacillus paraca...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12Q1/04
CPCC12Q1/045
Inventor 杨玲贾洪利仵红岩赵林森齐世华孙策申朋郭红敏任磊刘佳
Owner 河北一然生物科技股份有限公司
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