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Method of encysting liquid core lactic acid bacteria and leaven produced thereby

A lactic acid bacteria and encapsulation technology, applied in the field of bioengineering, can solve the problem of no direct-throwing starter and high cost of direct-throwing starter, achieve prevention of bacteriophage infection, good social and economic benefits, and ensure successful fermentation Effect

Inactive Publication Date: 2006-08-30
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The use of direct-input starter simplifies the production process, saves the strain workshop, and avoids the problem of poor strain quality caused by the lack of microbial technical strength of various manufacturers, but the cost of using direct-input starter is very high. At present, there is no production of direct-throwing starter in China, and the direct-throwing starter used in some high-end yogurts are all imported from abroad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1. Production of fermented milk products (such as bacteria-containing milk, yogurt, cheese, etc.)

[0022] Put the microencapsulated starter of Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus casei, Streptococcus casei lactic acid bacteria single species or mixed probiotics prepared by method 1 into the fermentation according to the amount of 5-50% of the canned milk Fermentation tank (or immobilization device) at a constant temperature of 20-45°C, when the pH of the milk in the tank reaches 5.0-6.5, the pasteurized milk is continuously pumped in, and bacteria-containing milk flows out from the fermenter tank (or immobilization device) at the same time , to maintain the liquid level and pH of the milk in the fermenter. Bacteria-containing milk is produced through blending or direct aseptic filling to produce flavored, pulp-type, and original-flavored bacteria-containing milk products, or directly filled and fermented at 40-44°C to produce ...

Embodiment 2

[0023] Example 2. Production of dairy products containing probiotics

[0024] Probiotics refer to bacteria that are beneficial to human and animal organisms. They can improve the balance of intestinal microecology, control intestinal infection, reduce the level of cholesterol in serum, improve the utilization of lactose for people with lactose intolerance, and can stimulate specific or non-specific immune response, and have the effect of immune enhancement.

[0025]Probiotics in fermented dairy products mainly include Lactobacillus: such as Lactobacillus acidophilus (L.acidophilus), Lactobacillus casei (L.casei), Lactobacillus rhamnosus (L.rhamnosus), Lactobacillus plantarum (L. plantarum), Lactobacillus fermentum (L.fermentum), Lactobacillus reuteri (L.reuteri), Lactobacillus helveticus (L.helveticus), Lactobacillus bulgaricus (L.dellrueckii subsp.bulgraricus), etc.; Gram Positive cocci: such as Lactococcus ssp.cremoris, S.thermophilus, E.faecium, S.intermedius, diacetyl St...

Embodiment 3

[0027] Embodiment 3. Kimchi production

[0028] Add the microencapsulated lactic acid bacteria starter of encapsulated Lactobacillus plantarum, Leuconostoc, Streptococcus lactis single species or mixed probiotics produced by method 1 into the pretreated vegetables, and then add appropriate amount of salt, sugar and other auxiliary materials, Ferment at the temperature of 25-35 DEG C for 5-7 days, when the pH of the pickle liquid is 3.5-4.0, take it out, season and pack.

[0029] The kimchi produced by this method shortens the fermentation time by 3 days compared with the traditional natural fermentation, and the highest content of nitrite is reduced from 49.27mg / kg to 3.35mg / kg.

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Abstract

The present invention provides method of encysting liquid core lactic acid bacteria and the leaven produced thereby. The said method may be used in preparing lactic acid bacteria containing capsule and lactic acid bacteria leaven for wide use in fermenting milk products, vegetable and fruit juice, meat and feed, and lowering acidity of fruit wine. The leaven may be inoculated directly or continuously, and has low cost, high efficiency and convenient use.

Description

[0001] This application is a divisional application of filing date: August 14, 2003, application number: 03132321.9, title: lactic acid bacteria cell microencapsulation culture method and the starter produced therefrom. 1. Technical field [0002] The invention relates to a method for culturing microencapsulation of lactic acid bacteria cells and a starter produced therefrom, which belongs to a new type of lactic acid bacteria cell encapsulation technology and applies the encapsulated cells as a starter to the production of yoghurt, belongs to the technical field of bioengineering, and is a novel Dairy starter production technology. 2. Technical background [0003] In the past ten years, my country's dairy industry has maintained a rapid development speed and is becoming a pillar industry of agriculture and even the national economy. The sales proportion of yogurt in the dairy market is constantly increasing. In 2000, the total sales of yogurt in my country was 307,000 tons...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12N11/00A23C9/123
Inventor 董明盛陈晓红周剑忠江汉湖
Owner NANJING AGRICULTURAL UNIVERSITY
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