Complex microbial inoculant for camel milk fermentation as well as preparation method and application thereof

A compound bacterial agent and fermentation method technology, which is applied in microorganism-based methods, biochemical equipment and methods, bacteria used in food preparation, etc. , not suitable for fermented camel milk and other problems, to achieve the effect of good storage stability, high number of viable bacteria and mild sweetness

Pending Publication Date: 2021-07-30
内蒙古阿拉善游牧天地牧业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this starter is not suitable for fermenting camel milk; specifically because camel milk itself contains lysozyme, which has a strong antibacterial effect, the activity of existing commercially available fermenting bacteria used to ferment camel milk will be inhibited, resulting in longer fermentation time and lower product quality. Difference
At the same time, the strains in commercially available bacterial preparations have poor tolerance to acid and bile salts, and are also weaker in resistance to dissolution and destruction by digestive juices in the digestive tract. The number of colonies with probiotic functions will inevitably be lower

Method used

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  • Complex microbial inoculant for camel milk fermentation as well as preparation method and application thereof
  • Complex microbial inoculant for camel milk fermentation as well as preparation method and application thereof

Examples

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Effect test

Embodiment 1

[0044] 1. Compound microbial agent for camel milk fermentation

[0045] The above-mentioned composite bacterial agent for camel milk fermentation includes the following strains:

[0046] 4 parts of Lactobacillus plantarum K25, 2 parts of Lactobacillus plantarum KC28, 3 parts of Lactobacillus plantarum D1501, 1.5 parts of Leuconostoc mesentericus SHU1396;

[0047] 2. Preparation method

[0048] The above-mentioned preparation method of the compound bacterial agent for camel milk fermentation, the preparation method comprises the following steps:

[0049] (a) According to 1.5×10 12 Inoculum amount of CFU / L Inoculate each strain into the culture medium and culture at 37°C for 24 hours, centrifuge to obtain the sludge of each strain, wherein,

[0050] The culture medium comprises the following components in weight percentage:

[0051]5% carbon source, 3% nitrogen source, 12% proliferation factor, disodium hydrogen phosphate and potassium dihydrogen phosphate, the balance is UM...

Embodiment 2

[0068] 1. Compound microbial agent for camel milk fermentation

[0069] The above-mentioned composite bacterial agent for camel milk fermentation includes the following strains:

[0070] 6 parts of Lactobacillus plantarum K25, 4 parts of Lactobacillus plantarum KC28, 1 part of Lactobacillus plantarum D1501, 0.5 part of Leuconostoc mesentericus SHU1396;

[0071] 2. Preparation method

[0072] The above-mentioned preparation method of the compound bacterial agent for camel milk fermentation, the preparation method comprises the following steps:

[0073] (a) According to 1.2×10 12 Inoculum amount of CFU / L Inoculate each strain into the culture medium and culture at 37°C for 24 hours, centrifuge to obtain the sludge of each strain, wherein,

[0074] The culture medium comprises the following components in weight percentage:

[0075] Carbon source 3%, nitrogen source 5%, proliferation factor 6%, disodium hydrogen phosphate and potassium dihydrogen phosphate, the balance is UMRS...

Embodiment 3

[0092] 1. Compound microbial agent for camel milk fermentation

[0093] The above-mentioned composite bacterial agent for camel milk fermentation includes the following strains:

[0094] 5 parts of Lactobacillus plantarum K25, 3 parts of Lactobacillus plantarum KC28, 2 parts of Lactobacillus plantarum D1501, 1 part of Leuconostoc mesentericus SHU1396;

[0095] 2. Preparation method

[0096] The above-mentioned preparation method of the compound bacterial agent for camel milk fermentation, the preparation method comprises the following steps:

[0097] (a) According to 1.3×10 12 Inoculum amount of CFU / L Inoculate each strain into the culture medium and culture at 37°C for 24 hours, centrifuge to obtain the sludge of each strain, wherein,

[0098] The culture medium comprises the following components in weight percentage:

[0099] 4% carbon source, 4% nitrogen source, 10% proliferation factor, disodium hydrogen phosphate and potassium dihydrogen phosphate, the balance is UMRS...

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Abstract

The invention discloses a complex microbial inoculant for camel milk fermentation as well as a preparation method and application of the complex microbial inoculant. The complex microbial inoculant comprises the following strains in parts by weight: 4-6 parts of lactobacillus plantarum K25, 2-4 parts of lactobacillus plantarum KC28, 1-3 parts of lactobacillus plantarum D1501 and 0.5-1.5 parts of leuconostoc mesenteroides SHU1396. According to the complex microbial inoculant disclosed by the invention, through selection of various strains, fermentation of camel milk can be quickly realized, the viable count of yoghourt obtained after fermentation for 10 hours is 109 CFU / mL or above, the acetaldehyde content is 12 [mu]g / mL or above. The product is relatively uniform in color, cream yellow, pure in taste, relatively sour, relatively light in sweet taste and very heavy in milk flavor; in addition, when the fermented yoghourt is stored at -20 DEG C for more than one year, the survival rate of viable bacteria is more than 90%.

Description

technical field [0001] The invention relates to the technical field of microbial fermentation, in particular to a composite bacterial agent for camel milk fermentation, a preparation method and application thereof. Background technique [0002] Yogurt starter refers to a type of bacterial culture that has the ability to decompose lactose to produce lactic acid, has a high bacterial content and high bacterial activity, and is usually used to produce fermented products such as cheese and yogurt. It is the main reason for the aroma and acid production of yogurt. Yogurt starter can make raw materials produce lactic acid, and at the same time produce small molecular flavor substances such as acetic acid and acetaldehyde, and macromolecular substances such as aromatic compounds and bacteriocins, so that fermented products have unique flavors and selling points. The quality of the starter directly affects the texture and taste of dairy products. [0003] For example, there is curr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/04A23C9/123C12R1/25C12R1/01
CPCC12N1/20C12N1/04A23C9/1234A23C9/1236A23V2400/169A23V2400/321
Inventor 赵国芬程旭恒智超冯洁周俊文
Owner 内蒙古阿拉善游牧天地牧业发展有限公司
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