Streptococcus thermophilus IMAU 80287Y strain and use thereof, and yoghourt and preparation method thereof

A technology for Streptococcus thermophilus and strains, applied in the directions of Streptococcus/Lactococcus, biochemical equipment and methods, applications, etc., can solve problems such as human health hazards, and achieve the effects of high water holding capacity and good fermentation performance

Active Publication Date: 2021-08-06
INNER MONGOLIA AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the existing fermented milk still contains res...

Method used

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  • Streptococcus thermophilus IMAU 80287Y strain and use thereof, and yoghourt and preparation method thereof
  • Streptococcus thermophilus IMAU 80287Y strain and use thereof, and yoghourt and preparation method thereof
  • Streptococcus thermophilus IMAU 80287Y strain and use thereof, and yoghourt and preparation method thereof

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preparation example Construction

[0049] The present invention also provides the preparation method of above-mentioned yogurt, comprises the following steps:

[0050] After mixing water, whole milk powder and sucrose, homogenize and sterilize to obtain a mixed solution; the mass ratio of the water, whole milk powder and sucrose is 100:(10-13):(0.08-0.12);

[0051] Inoculate the strain according to claim 1 into the mixed solution and ferment at 42°C to obtain yoghurt; the inoculum size of the strain is 5×10 6 CFU / mL.

[0052] The invention mixes water, whole milk powder and sucrose, homogenizes and sterilizes to obtain a mixed solution. In the present invention, the mass ratio of the water, whole milk powder and sucrose is 100:(10-13):(0.08-0.12), preferably 100:(11-12):(0.09-0.11), more preferably It is preferably 100:11.5:0.1; before the mixing, it is preferred to further include: heating the water to 45-55°C, preferably 50°C; after mixing, it is preferred to also include standing still for 25-35 minutes, pre...

Embodiment 1

[0057] Screening of IMAU 80287Y Strain

[0058] (1) Treatment of the original strain

[0059] Add 0.1% yeast powder by weight to 10% (w / w) skim milk medium, and sterilize at a temperature of 115° C. for 7 minutes to prepare an activated medium;

[0060] Streptococcus thermophilus IMAU80287 (provided by the Key Laboratory of Dairy Biotechnology and Engineering Education, Inner Mongolia Agricultural University, which was isolated at Hongyuan, Aba Prefecture, Sichuan Province) was frozen at -80°C with an inoculation volume of 2%. The second team of Waqie Township, County, the source of isolation is Qula, and the GenBank serial number is HM058569) inoculated in the activation medium, cultivated at 42°C for 24h, and then followed the M17 liquid medium (purchased from Thermo Fisher Scientific (Beijing) Co., Ltd. company) volume ratio of 2% of the inoculum, continuous subculture 3 times, so that the number of viable bacteria reached 10 8 CFU / mL or more, the activated strain was obt...

Embodiment 2

[0070] Growth stability of mutant strains

[0071] according to【 Kim I, Curic-Bawden Mirjana, Junge Mette P, etal. Enhancing the Sweetness of Yoghurt through Metabolic Remodeling of Carbohydrate Metabolism in Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus [J]. Applied and environmental microbiology, 2016), 82 ( The test method used to test the growth stability of the mutant strains is as follows: After activating the original strains and mutant strains stored at low temperature, they were inserted into the M17 lactose and galactose medium at an inoculum size of 2%, and continuously passaged for 30 Each generation was cultured at 42°C for 24 hours, and the third, fifteenth and thirtieth generations were selected to measure the growth of strains of each generation. The experimental results are shown in Table 1.

[0072] Table 1 OD of original strain and mutant strain after continuous culture at 24h at 42°C 600 Dynamic changes

[0073]

[0074] ...

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Abstract

The invention relates to the technical field of microbial fermentation, in particular to a streptococcus thermophilus IMAU80287Y strain and use thereof, and yoghourt and a preparation method thereof. The provided streptococcus thermophilus IMAU80287Y strain has the deposit number of CGMCC No.22260. The provided IMAU80287Y strain has a good fermentation performance and can metabolize galactose. The provided IMAU80287Y strain has improved metabolism capacity of lactose and galactose by 6.2% and 25% respectively in a cow milk fermentation period and a cow milk storage period compared with those of an original strain. The yoghourt obtained through fermentation by IMAU80287Y has water holding capacity obviously higher than that of original strain-fermented milk, and ha a good fermentation performance.

Description

technical field [0001] The invention relates to the technical field of microbial fermentation, in particular to a Streptococcus thermophilus IMAU 80287Y strain and application thereof, yogurt and a preparation method thereof. Background technique [0002] Streptococcus thermophilus belongs to the genus Streptococcus, is a thermophilic lactic acid bacteria, Gram-positive bacteria, round or oval in shape. As the main starter strain, Streptococcus thermophilus is widely used in fermented dairy products, and is known as the second most important industrial dairy product starter after Lactococcus lactis. [0003] Streptococcus thermophilus, as one of the essential strains in yogurt starter, is widely used in the processing and production of various dairy products. However, the existing fermented milk still contains residual lactose and galactose, which are harmful to human health. Therefore, in order to improve the ability of Streptococcus thermophilus to utilize galactose and ...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23C9/123C12R1/46
CPCC12N1/20A23C9/1238A23V2400/249
Inventor 丹彤刘文俊钟智
Owner INNER MONGOLIA AGRICULTURAL UNIVERSITY
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