Probiotic composition for improving choline glycerophosphate in dairy products and application of probiotic composition

By increasing the glycerophosphocholine content in yogurt through a probiotic combination fermentation method, the problem of the lack of biological fermentation methods in the existing technology is solved, the glycerophosphocholine content is increased and the product flavor is improved, meeting consumers' diverse demands for functional foods.

CN120648610AActive Publication Date: 2025-09-16ZHEJIANG INM FOOD CO LTD +1
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Patent Information

Application Number
CN202510823526.8
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2025-06-19
Publication Date
2025-09-16
Estimated Expiration
2045-06-19

AI Technical Summary

Technical Problem

The existing technology lacks a method for increasing the content of glycerophosphocholine in yogurt through biological fermentation, and chemical synthesis and enzymatic hydrolysis methods have environmental risks and cannot meet consumers' diverse demands for functional foods.

Method used

A probiotic combination of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius subsp. thermophilus, Lactobacillus fermentans and Lactobacillus plantarum was used to increase the glycerophosphocholine content in fermented dairy products. The specific strain numbers were CGMCC No. 14612, 14217, 15446, 15445 and 15445, and the strain ratio and fermentation conditions were optimized.

Benefits of technology

It significantly increases the glycerophosphocholine content in fermented milk, improves the aroma and taste of the product, and lowers blood lipids, meeting the market demand for functional foods.

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Abstract

The invention provides a probiotic composition for improving choline glycerophosphate in dairy products and application of the probiotic composition. The probiotic composition is prepared from lactobacillus delbrueckii subsp. Bulgaricus, streptococcus salivarius subsp. Thermophilus, phytobacterium plantarum and lactobacillus mucus fermentation. The probiotic composition has the advantage that the content of choline glycerophosphate produced after fermentation of fresh milk can be effectively increased.
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Claims

1. A probiotic combination for increasing glycerophosphocholine in dairy products, characterized by: Lactobacillus delbrueckii subsp. bulgaricus inm25-LB ( Lactobacillus delbrueckii subsp. bulgaricus ), Streptococcus salivarius subsp. thermophilus inm25-ST ( Streptococcus salivarius subsp. thermophilus )、Lactobacillus plantarum E680( Lactiplantibacillus plantarum ), fermented Lactobacillus mucilaginosus inm25 ( Limosilactobacillus fermentum )composition; Lactobacillus fermentum inm25 ( Lactobacillus fermentum ), the strain is deposited with the number CGMCC No. 14612, the deposit date is September 13, 2017, and the depository is the General Microbiology Center of China Culture Collection Administration Committee, and the deposit address is No. 3, No. 1 Beichen West Road, Chaoyang District, Beijing; Lactobacillus plantarum E680( Lactobacillus plantarum ), the strain is deposited with the number CGMCCNo.14217, the deposit date is June 2, 2017, the depository is China General Microbiology Center of the China Culture Collection Administration, and the deposit address is No. 3, No. 1 Beichen West Road, Chaoyang District, Beijing; Streptococcus salivarius subsp. thermophilus inm25-ST ( Streptococcus thermophilus ), the strain is deposited with the number CGMCC No.15446, the deposit date is March 12, 2018, and the depository is the General Microbiology Center of China Culture Collection Administration, and the deposit address is No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing; Lactobacillus delbrueckii subsp. bulgaricus inm25-LB ( Lactobacillus delbrueckiisubsp.bulgaricus ), the strain's deposit number is CGMCC No.15445, the deposit date is March 12, 2018, the depository is the General Microbiology Center of China Culture Collection Administration, and the deposit address is No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing.

2. The probiotic combination for increasing the glycerophosphocholine content in dairy products according to claim 1, characterized in that: Parts by weight are Lactobacillus delbrueckii subsp. bulgaricus inm25-LB ( Lactobacillus delbrueckii subsp. bulgaricus ): Streptococcus salivarius subsp. thermophilus inm25-ST ( Streptococcus salivarius subsp. thermophilus :Lactobacillus plantarum E680( Lactiplantibacillus plantarum ): Fermented Lactobacillus mucilaginosus inm25 ( Limosilactobacillus fermentum ) is 3~5:10~100:2~5:3~60.

3. A use of the probiotic combination for increasing the glycerophosphocholine content in dairy products as claimed in claim 1 for increasing the glycerophosphocholine content of fresh milk after fermentation.

Citation Information

Patent Citations

  • Method for preparing glycerophosphorylcholine (GPC) by phospholipase-catalyzed hydrolysis

    CN102041281A

  • Method for separating and purifying L-alpha-glycerophosphorylcholine (L-alpha-GPC) by silica gel column chromatography

    CN102093410B

  • Preparation method of L-alpha-glycerophosphoryl choline

    CN103304594A

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    CN107227277A