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Rapid activation method of lactococcus lactis and application of lactococcus lactis in yoghourt

A technology of Lactococcus lactis and activation method, applied in the direction of Streptococcus/Lactococcus, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of low viable bacteria, poor stability and poor activity of liquid starter, etc. Achieve the effects of saving production costs, reducing the risk of bacterial contamination, and increasing the effective number of viable bacteria in the product

Pending Publication Date: 2021-11-09
江苏汉肽生物医药有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a rapid activation method of Lactococcus lactis and its application in yogurt, to solve the problems of poor stability of liquid starter, low amount of viable bacteria, and poor vigor

Method used

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  • Rapid activation method of lactococcus lactis and application of lactococcus lactis in yoghourt
  • Rapid activation method of lactococcus lactis and application of lactococcus lactis in yoghourt
  • Rapid activation method of lactococcus lactis and application of lactococcus lactis in yoghourt

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Embodiment 1

[0024] Example 1, see figure 1 , In this embodiment, the present invention provides the following technical solution: a rapid activation method for Lactococcus lactis, the activation method comprising:

[0025] S101: Strain activation, take out the original starting strain of Lactococcus lactis (Lactococcus lactis) LL47 from the -80°C refrigerator, thaw it on ice, inoculate it in M17 medium, culture it at 30°C and 180rpm for 16 hours, and pass the microscopic examination Then it was inserted into the M17 medium, cultivated at 30°C for 16 hours, and underwent 2 generations of liquid culture to improve the viability of the strain;

[0026] S102: Strain culture, inoculate the liquid strain that has been rejuvenated in step S101 into the M17 medium according to the inoculum amount of 1%, and cultivate it at 30° C. and 180 rpm for 10 hours to obtain the fermented strain;

[0027] S103: strain preservation, the fermented strains obtained in step S102 were centrifuged at 10,000 rpm ...

Embodiment 2

[0029] Example 2, see figure 1 , In this embodiment, the present invention provides the following technical solution: a rapid activation method for Lactococcus lactis, the activation method comprising:

[0030] S101: Strain activation, take out the original starting strain of Lactococcus lactis (Lactococcus lactis) LL47 from the -80°C refrigerator, thaw it on ice, inoculate it in M17 medium, culture it at 30°C and 180rpm for 16 hours, and pass the microscopic examination Then it was inserted into the M17 medium, cultivated at 30°C for 16 hours, and underwent 2 generations of liquid culture to improve the viability of the strain;

[0031] S102: Strain cultivation, inoculate the liquid strain that has been rejuvenated in step S101 into the M17 medium according to the inoculation amount of 1%, and cultivate it at 30° C. and 180 rpm for 12 hours to obtain the fermented strain;

[0032] S103: strain preservation, the fermented strains obtained in step S102 were centrifuged at 10,0...

Embodiment 3

[0034] Example 3, see figure 1 , In this embodiment, the present invention provides the following technical solution: a rapid activation method for Lactococcus lactis, the activation method comprising:

[0035] S101: Strain activation, take out the original starting strain of Lactococcus lactis (Lactococcus lactis) LL47 from the -80°C refrigerator, thaw it on ice, inoculate it in M17 medium, culture it at 30°C and 180rpm for 16 hours, and pass the microscopic examination Then it was inserted into the M17 medium, cultivated at 30°C for 16 hours, and underwent 2 generations of liquid culture to improve the viability of the strain;

[0036] S102: Strain cultivation, inoculate the rejuvenated liquid strain in step S101 into the M17 medium according to the inoculation amount of 1%, and cultivate it at 30° C. and 180 rpm for 14 hours to obtain the fermented strain;

[0037] S103: strain preservation, the fermented strains obtained in step S102 were centrifuged at 10,000 rpm for 2 m...

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Abstract

The invention discloses a rapid activation method of lactococcus lactis. The rapid activation method comprises the following steps of S101: activating a strain, namely taking out an original starting strain of lactococcus lactis LL47 from a refrigerator at -80 DEG C, unfreezing on ice, inoculating into an M17 culture medium, culturing for 16 hours under the conditions of 30 DEG C and 180 rpm, inoculating into the M17 culture medium after microscopic examination is qualified, culturing for 16 hours under the condition of 30 DEG C, and carrying out two-generation liquid culture; S102, carrying out strain culture; S103, preserving the strain, re-suspending and uniformly mixing, transferring into a cryopreservation tube, and preserving at the temperature of -80 DEG C to obtain cryopreserved seeds for later use; and S104, carrying out activity evaluation. According to a yoghurt starter, the culture time is shortened by 4 hours, the curd time of the yoghurt after inoculation and fermentation is shortened by 3.5 hours, the tank filling time is shortened by 7.39 hours, the effective viable count of the product is improved by 11.67 times, the titration acidity of the product is improved by 7.18 DEG T, the production cost is saved by 19.84%, and the microbiological contamination risk of the yoghurt during the shelf life is greatly reduced.

Description

technical field [0001] The invention relates to the technical field of bioengineering, in particular to a rapid activation method of Lactococcus lactis and its application in yoghurt. Background technique [0002] Yogurt starter is a specific microbial culture material used to make yogurt, which can be divided into liquid yogurt starter, frozen yogurt starter and direct-input yogurt starter; in the current dairy industry, direct-injection starter is mostly used, and its guarantee It ensures the standardization, unification and standardization of yogurt production, and is suitable for large-scale and conventional strain production. [0003] For small batches of self-owned strains, due to the poor anti-freezing and anti-drying ability of the strains, and the small dosage, it is not suitable to be made into a direct-use starter. Most small and medium-sized dairy companies choose liquid starters; liquid starters are often made with milk. Stirring fermentation, the fermentation ...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N1/04A23C9/123A23C9/12C12R1/01
CPCC12N1/20C12N1/04A23C9/123A23C9/1203A23V2400/231
Inventor 殷世清张甲庆朱永真徐靖洋张凤龙李艳琪
Owner 江苏汉肽生物医药有限公司
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