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Lactobacillus rhamnosus separated from Nanqu yak milk lumps and application of lactobacillus rhamnosus

A technology of Lactobacillus rhamnosus and mold, applied in the directions of application, bacteria, microorganism-based methods, etc., can solve the problems of undisclosed Lactobacillus rhamnosus, etc., and achieve the effects of good growth performance and strong acid-producing ability.

Pending Publication Date: 2022-04-08
西藏安琪生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] However, the prior art does not disclose the report of Lactobacillus rhamnosus that can be used to inhibit the activity of mold

Method used

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  • Lactobacillus rhamnosus separated from Nanqu yak milk lumps and application of lactobacillus rhamnosus
  • Lactobacillus rhamnosus separated from Nanqu yak milk lumps and application of lactobacillus rhamnosus
  • Lactobacillus rhamnosus separated from Nanqu yak milk lumps and application of lactobacillus rhamnosus

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0082] Enrichment, isolation, purification and identification of the strains of Example 1

[0083] Strain enrichment: Take 5g of the yak milk lump sample from the herdsman's house in the Nagqu grassland at an altitude of 4500m in the Tibetan area, crush it, add 45ml of sterile saline to disperse evenly, take 2ml of the above dispersion and add it to 20ml of sterilized litmus milk medium, Place it in a 37°C incubator for static culture, and take it out when the medium is acidified and solidified and turns pink.

[0084] Cultivate a single colony: Dilute the litmus milk medium to 10 -5 , pipette 100 μl and spread it on a BL solid medium plate containing 10 ppm cycloheximide and 10 ppm colistin sulfate, place it in an incubator at 37° C., and wait for colonies to form. On the BL plate, the colony is round, medium in size, raised, slightly white, moist, with neat edges, 3 mm ± 1 mm in diameter, and slightly yellow on the back of the colony.

[0085] Screening of acid-producing b...

Embodiment 2

[0096] The preparation of embodiment 2 steamed bread

Embodiment 21

[0098] (1) Preparation of Lactobacillus rhamnosus thallus: the bacterial strain obtained in Example 1 was activated, and then the activated bacterial strain was inoculated in MRS broth medium at an inoculum size of 5% (V / V), 37 Cultivate at ℃ for 24 hours, centrifuge the culture solution at 5000 rpm for 5 minutes, discard the supernatant, and wash the obtained bacteria twice with sterile water before use.

[0099] (2) The making of sourdough: flour and water are mixed with the ratio of 1.0:1.0 with mass ratio to obtain the first dough, then the above-mentioned wet thalline collected through centrifugal washing, press thalline, flour, water mass ratio as Stir and mix evenly at a ratio of 0.01:1.00:1.00, seal and place in a proofer at 37°C to ferment for 12 hours to make sourdough.

[0100] (3) Production of sourdough steamed buns: Mix 400g of the above sourdough, 300g of flour, 5g of active dry yeast, and 10ml of water and let it stand to make the second dough. Divide the secon...

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Abstract

The invention relates to the technical field of microbial screening and food fermentation, in particular to lactobacillus rhamnosus and application thereof.The strain is lactobacillus rhamnosus NAQU Plateau LR-1, the strain is preserved in the China Center for Type Culture Collection (CCTCC), the preservation number is CCTCC No: M 20211313, the preservation number is CCTCC No: M 20211313, the preservation number is CCTCC No: M 20211313, the preservation number is CCTCC No: M 20211313, the preservation number is CCTCC No: M 20211313, the preservation number is CCTCC No: M 20211313, and the preservation number is CCTCC No: M 20211313, and the preservation number is CCTCC No: M 20211313. The mildew-proof effect period of the steamed bun prepared from the strain can reach 4 days at the temperature of 35-38 DEG C and is prolonged by 2 days compared with that of steamed bun prepared from common yeast through fermentation, the mildew-proof effect of the steamed bun is equivalent to that of sodium dehydroacetate with the addition amount of 0.5 g / kg, and the steamed bun has a good mildew-proof effect at the high temperature and shows excellent biological corrosion resistance.

Description

technical field [0001] The invention relates to the technical field of microbial screening and food fermentation, in particular to a Lactobacillus rhamnosus with antifungal activity and an application thereof. Background technique [0002] Lactobacillus rhamnosus is a kind of probiotic lactic acid bacteria that has been studied more at home and abroad in recent years, and it widely exists in traditional fermented dairy products and the gastrointestinal tract of animals. Research data show that Lactobacillus rhamnosus has broad development and application prospects in the field of probiotics. The current research results have confirmed that Lactobacillus rhamnosus has the following probiotic functions: (1) Antibacterial effect: Lactobacillus rhamnosus has inhibitory effect on some pathogenic bacteria in food and intestinal tract, and the antibacterial substances produced by its fermentation have an antibacterial effect on leather. Lambert-positive and negative bacteria, mold...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3571A23L7/104A21D13/80A21D13/00A21D8/04C12N1/20C12R1/225
Inventor 李啸刘玲彦杜维力谈亚丽王庆宇
Owner 西藏安琪生物科技有限公司
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