Streptococcus thermophilus capable of producing gamma-aminobutyric acid at high yield and efficiently converting sodium glutamate as well as culture method and application of streptococcus thermophilus
A technology of Streptococcus thermophilus and GABA, applied in the direction of microorganism-based methods, Streptococcus/Lactococcus, biochemical equipment and methods, etc., can solve the problem of low production of GABA and improve human health , increase production, and ensure the effect of fermentation
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
preparation example 1
[0046] Prepare seed liquid, comprise the following steps:
[0047] S1. Isolation of the strain: A Streptococcus thermophilus with high yield of γ-aminobutyric acid and efficient conversion of glutamic acid was isolated and screened from traditional fermented yak yogurt made by herdsmen in Ruoergai County, Aba Prefecture, Sichuan Province. The preservation number of this Streptococcus thermophilus is CGMCC No.23415, classified as Streptococcus thermophilus. The strain is currently preserved in the General Microbiology Center of the China Committee for the Preservation of Microbial Strains. The address of the preservation unit is: Beijing, China, and the preservation date is September 15, 2021.
[0048] S2, Activation of strains:
[0049] Weigh 76.1g of MC medium and dissolve it in 1L of water, autoclave at 121°C for 15 minutes, cool to 50°C, and pour it into a sterile petri dish to prepare MC plates;
[0050]Using the inoculation loop repeatedly burned on the alcohol lamp, ta...
Embodiment 1
[0060] A method for preparing fermented skim milk, comprising the following steps:
[0061] S1, add the seed liquid in Preparation Example 1 to the fermentation substrate, the volume ratio of the seed liquid and the fermentation substrate is 1:50, and the fermentation substrate is sterilized at 105°C for 15 minutes;
[0062] S2, ferment in a constant temperature incubator at 37°C for 48 hours to obtain fermented skim milk.
[0063] In terms of mass percentage, the fermentation substrate includes: 10% skimmed milk powder, 1.0% (wt / vol) sodium glutamate, and the balance is water.
[0064] In other embodiments, white sugar and other common raw materials in fermented milk in the prior art can also be added to the fermentation substrate.
Embodiment 2
[0066] A method for preparing fermented skim milk, the difference from Example 1 is that the fermentation substrate does not contain sodium glutamate.
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More 

