A strain of Lactococcus lactis, its screening method and its application
Lactococcus lactis, a typical technology, used in the field of microbial fermentation and food, can solve the problems of uneven internal pores, dull color and dull appearance, and not full of appearance, and achieves good shape regularity, good gloss, and significant economic benefits. Effect
Active Publication Date: 2022-07-01
成都元气食品有限责任公司
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Problems solved by technology
However, when making quinoa-wheat bread, the current existing Lactococcus lactis is used, which often has problems such as not full appearance, dull color, uneven internal pores, poor taste, and short shelf life.
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[0012] The present invention will be further described below with reference to the accompanying drawings.
[0013] (1) Screening and molecular identification of Lactococcus lactis
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The invention discloses a strain of Lactococcus lactis, a screening method and application thereof, and belongs to the technical field of microbial fermentation and food. : CCTCC NO: M2021643; a new strain of Lactococcus lactis obtained by the screening of the present invention can produce exopolysaccharides, which can be used for quinoa-wheat composite bread to improve the specific volume and acidity of fermented bread, and the obtained The bread surface is uniform, protruding outward, golden yellow, good gloss and shape regularity, better cross-sectional texture, uniform pores, spongy, and can improve the shelf life of bread without additional preservatives. The extension to 13 days solves the problems of appearance, taste and shelf life of quinoa-wheat composite bread, and has significant economic benefits.
Description
technical field [0001] The invention relates to the technical field of microbial fermentation and food, in particular to a strain of Lactococcus lactis, a screening method and application thereof. Background technique [0002] Lactococcus lactis is widely found in dairy products and plant products, and is widely used in the food industry. It is non-pathogenic to humans and animals and is recognized as a safe food-grade microorganism. The application of Lactococcus lactis as a starter to fermented food can improve the quality of the product. Lactic acid bacteria exopolysaccharide is a natural macromolecular polymer secreted outside the cell wall produced by lactic acid bacteria in the process of growth and metabolism. Hydrocolloids increase the specific volume of dough products, improve their porosity, and ultimately improve product quality. As consumers' awareness of nutrition and health continues to increase, the demand for multi-grain products is increasing, and quinoa i...
Claims
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IPC IPC(8): C12N1/20A21D8/04C12R1/01
CPCC12N1/20A21D8/045
Inventor 刘爱平张娅徐瑞霞张顺苏珊胡滨刘书亮
Owner 成都元气食品有限责任公司