Streptococcus thermophilus for fermentation, screening method and application of streptococcus thermophilus in cherry enzyme fermentation

A technology of streptococcus thermophilus and screening method, which is applied in the field of streptococcus thermophilus for fermentation, can solve the problems that the acid production ability cannot meet the requirements, the effect of improving the nutritional content of cherries is not large, and the fermentation period is long, etc. The effect of the amount of green pigment, strong fermentability, and good fermentability

Pending Publication Date: 2022-04-12
SHANDONG LVFENG ECOLOGICAL AGRI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current bacterial agents for fermentation are mainly aimed at yogurt, etc., and for other plant materials, such as cherries, there is no special bacterial agent that can be applied to the fermentation process of cherry enzymes. If the existing bacterial agents are used, the fermentation cycle will be long and acid production The ability does not meet the requirements, and it has little effect on improving the nutritional content of cherries, so a better strain that is more suitable for cherry fermentation is needed to meet the requirements

Method used

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  • Streptococcus thermophilus for fermentation, screening method and application of streptococcus thermophilus in cherry enzyme fermentation
  • Streptococcus thermophilus for fermentation, screening method and application of streptococcus thermophilus in cherry enzyme fermentation
  • Streptococcus thermophilus for fermentation, screening method and application of streptococcus thermophilus in cherry enzyme fermentation

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A Streptococcus thermophiles LVF02, the preservation number is CCTCC M20211096.

[0031] The screening method of streptococcus thermophilus is carried out according to the following steps:

[0032] (1) picking fresh and ripe cherry fruits, adding sterile water after removing the pits, and making cherry pulp through a homogenizer; enriching and culturing to obtain a fermented liquid;

[0033] (2) get fermented liquid and dilute with sterile water, obtain the dilution of fermented liquid;

[0034] (3) Spread 200 μl of the dilution of the fermented liquid on 22ml of MRS medium for cultivation, randomly select a single colony, and use plate marking to separate once to obtain a single colony, which is identified as Streptococcus thermophilus;

[0035] (4) Analyzing the acid production performance and the fermentation performance of Streptococcus thermophilus, and screening out Streptococcus thermophilus strains for fermentation;

[0036] The MRS medium is: peptone 10g, bee...

Embodiment 2

[0049] A Streptococcus thermophiles LVF02, the preservation number is CCTCC M20211096.

[0050] The screening method of streptococcus thermophilus is carried out according to the following steps:

[0051] (1) picking fresh and ripe cherry fruits, adding sterile water after removing the pits, and making cherry pulp through a homogenizer; enriching and culturing to obtain a fermented liquid;

[0052] (2) get fermented liquid and dilute with sterile water, obtain the dilution of fermented liquid;

[0053] (3) Spread 200 μl of the dilution of the fermented liquid on 25ml of MRS medium and cultivate, randomly select a single colony, and use plate streaking to separate and obtain a single colony twice, which is identified as Streptococcus thermophilus;

[0054] (4) Analyzing the acid production performance and the fermentation performance of Streptococcus thermophilus, and screening out Streptococcus thermophilus strains for fermentation;

[0055]The MRS medium is: peptone 10g, be...

Embodiment 3

[0068] A Streptococcus thermophiles LVF02, the preservation number is CCTCC M20211096.

[0069] The screening method of streptococcus thermophilus is carried out according to the following steps:

[0070] (1) picking fresh and ripe cherry fruits, adding sterile water after removing the pits, and making cherry pulp through a homogenizer; enriching and culturing to obtain a fermented liquid;

[0071] (2) get fermented liquid and dilute with sterile water, obtain the dilution of fermented liquid;

[0072] (3) Spread 200 μl of the dilution of the fermented liquid on 30ml of MRS medium for cultivation, randomly select a single colony, and separate and obtain a single colony by streaking on a plate for 3 times, which is identified as Streptococcus thermophilus;

[0073] (4) Analyzing the acid production performance and the fermentation performance of Streptococcus thermophilus, and screening out Streptococcus thermophilus strains for fermentation;

[0074] The MRS medium is: pepto...

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Abstract

The invention relates to streptococcus thermophilus for fermentation, a screening method and application of the streptococcus thermophilus in cherry enzyme fermentation, and the streptococcus thermophilus is characterized in that the preservation number of the streptococcus thermophilus LVF02 is CCTCC M 20211096. When the strain is used for fermenting cherries, the acid production capacity and the activity capacity of fermentation can be improved.

Description

technical field [0001] The invention relates to a fermenting streptococcus thermophilus, a screening method and its application in cherry fermenting. Background technique [0002] Fruit and vegetable enzyme fermentation technology, as a new type of probiotic utilization technology, has taken root in the fruit and vegetable industry and achieved certain results. Applying probiotics to fruit and vegetable fermentation can not only solve the problems of high waste, high pollution, and long production cycle in traditional fruit and vegetable processing, but also improve the taste of processed fruit and vegetable products and increase their nutritional and functional components. However, the development of the probiotic fermented fruit and vegetable industry There are still some challenges: there are many kinds of fruits and vegetables, and there is a lack of special bacteria for fruit and vegetable fermentation; the technology of special bacteria for fruit and vegetable fermenta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12Q1/14A23L33/00C12R1/46
Inventor 冯启勇苏政波赵宏伟刘宝祥孙兆喜
Owner SHANDONG LVFENG ECOLOGICAL AGRI
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