Complex microbial inoculant for camel milk fermentation and application of complex microbial inoculant
By using a compound microbial agent composed of specific strains and a fermentation process, the problems of unstable quality and insufficient flavor in camel milk fermentation have been solved, achieving rapid fermentation and excellent flavor of camel milk, and improving the hygiene and safety of the product and consumer acceptance.
Patent Information
- Application Number
- CN202511216914.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-28
- Publication Date
- 2025-12-16
AI Technical Summary
Existing camel milk fermentation technology suffers from problems such as unstable product quality, difficulty in ensuring hygiene and safety, large differences in the quality of naturally fermented products, inferior flavor of commercially available products compared to naturally fermented products, strong camel odor, and low consumer acceptance.
A compound microbial agent, including Lactobacillus plantarum KC28, Leuconostoc mesenteriae SHU1396, Lactobacillus acidophilus DSM9126, Lactobacillus helveticus R0052, and Kluyveromyces martensii D53749, was added in a specific ratio and concentration, and fermented at 35-39°C for 6-10 hours to prepare camel milk with excellent flavor and no goaty smell.
It achieves rapid fermentation of camel milk, resulting in a pure taste, a balanced sweet and sour flavor, a rich milky aroma, and no goaty or fishy smell. It has excellent flavor and taste, solving the problems of unstable quality and insufficient flavor in traditional fermented camel milk.
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Figure BDA0005570500320000071 
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Abstract
Description
Technical Field
[0001] This invention relates to the field of camel milk fermentation technology, specifically to a compound microbial agent for camel milk fermentation and its application. Background Technology
[0002] Camel milk is the milk produced by the Bactrian camel, an animal belonging to the camel family. It is rich in vitamin C and also contains a large amount of unsaturated fatty acids, iron, and vitamin B, all essential for the human body. It is warm in nature, sweet and cold in taste, and non-toxic. It is believed to have the effects of tonifying the middle energizer, replenishing qi, and strengthening muscles and bones. It can be consumed internally as a hot stew. Traditional fermented camel milk, also known as naturally fermented sour camel milk, is a common traditional drink / food for pastoral residents and has certain dietary and medicinal value. The market potential for camel milk products is significant, with high development and utilization value. However, due to the large quality differences and short shelf life of naturally fermented sour camel milk from different regions, it cannot be circulated in long-distance markets.
[0003] Fermented camel milk sold on the market is produced through either natural fermentation or by using different strains of lactic acid bacteria to mimic the fermentation process of cow and sheep milk. The former, a traditional process, involves sterilizing fresh camel milk and then fermenting it using naturally passaged bacteria. Its advantages include a rich variety of bacteria, including abundant natural lactic acid bacteria and yeasts, resulting in diverse flavors and high nutritional value. However, its disadvantages include inconsistent quality and hygiene due to varying conditions and practices among farmers, leading to potential quality risks. The latter, using commercially available bacteria to mimic the fermentation process of cow milk, produces a less desirable flavor compared to naturally fermented milk. It often has a strong camel odor, is prone to rancidity, and is less acceptable to consumers.
[0004] In view of this, the present invention is hereby proposed. Summary of the Invention
[0005] The purpose of this invention is to provide a compound microbial agent for camel milk fermentation and its application. The compound microbial agent for camel milk fermentation of this invention, through the selection of various strains, enables the fermented camel milk to have excellent flavor, better taste and no goaty smell.
[0006] In order to achieve the above-mentioned objectives of the present invention, the following technical solution is adopted:
[0007] The first aspect of this invention provides a compound microbial agent for camel milk fermentation, the compound microbial agent comprising the following parts by weight of microbial strains:
[0008] Lactobacillus plantarum KC28 1-10 parts, Leuconostoc mesenteriae SHU1396 20-50 parts, Lactobacillus acidophilus DSM9126 0.1-0.5 parts, Lactobacillus helveticus R0052 1-10 parts, and Kluyveromyces martensii D53749 10-20 parts.
[0009] Preferably, the compound microbial agent comprises the following microbial strains in parts by weight:
[0010] Lactobacillus plantarum KC28 5 samples, Leuconostoc mesenteriae SHU1396 40 samples, Lactobacillus acidophilus DSM9126 0.2 samples, Lactobacillus helveticus R0052 5 samples, and Kluyveromyces marxifolius D53749 15 samples.
[0011] Preferably, the number of viable bacteria per gram of Lactobacillus plantarum KC28 is (1–5) × 10⁻⁶. 10 CFU.
[0012] Preferably, the number of viable bacteria per gram of Leuconostoc mesenteroides SHU1396 is (0.5–1) × 10⁻¹⁰. 10 CFU.
[0013] Preferably, the number of viable bacteria per gram of Lactobacillus acidophilus DSM9126 is (1–5) × 10⁻⁶. 11 CFU.
[0014] Preferably, the number of viable bacteria per gram of Lactobacillus helveticus R0052 is (1–5) × 10⁻⁶. 9 CFU.
[0015] Preferably, the viable cell count in each gram of Kluyveromyces martensii D53749 is (1-2) × 10⁻⁶. 11 CFU.
[0016] A second aspect of the present invention provides the application of the compound microbial agent for camel milk fermentation in camel milk fermentation.
[0017] A third aspect of the present invention provides a camel milk fermentation method, the camel milk fermentation method comprising adding the compound microbial agent to camel milk for fermentation treatment.
[0018] Preferably, the concentration of the compound microbial agent is 0.5–0.6 g / L;
[0019] The fermentation process is carried out at a temperature of 35–39°C for 6–10 hours.
[0020] Compared with the prior art, the beneficial effects of the present invention include at least the following:
[0021] The compound microbial agent for camel milk fermentation of this invention, through the selection of various strains, can quickly achieve the fermentation of camel milk, with a short fermentation time. The fermented camel milk has a pure taste, is slightly sour, has a mild sweetness, a strong milky flavor, and no goaty or fishy smell, and has excellent flavor and taste. Detailed Implementation
[0022] The embodiments of the technical solution of the present invention will be described in detail below with reference to the examples. The following embodiments are only used to illustrate the technical solution of the present invention more clearly, and are therefore only examples, and should not be used to limit the scope of protection of the present invention.
[0023] It should be noted that, unless otherwise stated, the technical or scientific terms used in this application should have the ordinary meaning as understood by one of ordinary skill in the art to which this invention pertains.
[0024] This invention provides a compound microbial agent for camel milk fermentation, the compound microbial agent comprising the following parts by weight of microbial strains:
[0025] Lactobacillus plantarum KC28 1-10 parts, Leuconostoc mesenteriae SHU1396 20-50 parts, Lactobacillus acidophilus DSM9126 0.1-0.5 parts, Lactobacillus helveticus R0052 1-10 parts, and Kluyveromyces martensii D53749 10-20 parts.
[0026] The compound microbial agent for camel milk fermentation of this invention, through the selection of various strains, can quickly achieve the fermentation of camel milk, with a short fermentation time. The fermented camel milk has a pure taste, is slightly sour, has a mild sweetness, a strong milky flavor, and no goaty or fishy smell, and has excellent flavor and taste.
[0027] All strains in this invention can be obtained by purchasing commercially available strains, or by expanding the culture, separating, and freeze-drying the purchased strains.
[0028] In one embodiment, the compound microbial agent comprises the following parts by weight of microbial strains:
[0029] Lactobacillus plantarum KC28 5 samples, Leuconostoc mesenteriae SHU1396 40 samples, Lactobacillus acidophilus DSM9126 0.2 samples, Lactobacillus helveticus R0052 5 samples, and Kluyveromyces marxifolius D53749 15 samples.
[0030] In one embodiment, the number of viable bacteria per gram of *Lactobacillus plantarum* KC28 is (1–5) × 10⁻⁶. 10 CFU.
[0031] In one embodiment, the viable count of Leuconostoc mesentery SHU1396 per gram is (0.5–1) × 10⁻⁶. 10 CFU.
[0032] In one embodiment, the number of viable bacteria per gram of Lactobacillus acidophilus DSM9126 is (1–5) × 10⁻⁶. 11 CFU.
[0033] In one embodiment, the number of viable bacteria per gram of Lactobacillus helveticus R0052 is (1–5) × 10⁻⁶. 9 CFU.
[0034] In one embodiment, the viable cell count in each gram of Kluyveromyces martensii D53749 is (1-2) × 10⁻⁶. 11 CFU.
[0035] Another embodiment of the present invention provides the application of the compound microbial agent for camel milk fermentation in camel milk fermentation.
[0036] Another embodiment of the present invention provides a camel milk fermentation method, wherein the camel milk fermentation method includes adding the compound microbial agent to camel milk for fermentation treatment.
[0037] In one embodiment, the concentration of the compound microbial agent is 0.5–0.6 g / L;
[0038] The fermentation process is carried out at a temperature of 35–39°C for 6–10 hours.
[0039] The technical solution of the present invention will be further described in detail below through specific embodiments.
[0040] Example 1
[0041] This embodiment is a compound microbial agent for camel milk fermentation, the compound microbial agent comprising the following parts by weight of microbial strains:
[0042] Lactobacillus plantarum KC28 1 part, Leuconostoc mesenteriae SHU1396 50 parts, Lactobacillus acidophilus DSM9126 0.1 part, Lactobacillus helveticus R0052 10 parts and Kluyveromyces martensii D53749 10 parts;
[0043] The number of viable bacteria per gram of Lactobacillus plantarum KC28 is 2 × 10⁻⁶. 10 CFU;
[0044] The viable count of Leuconostoc mesentery SHU1396 per gram was 0.8 × 10⁸. 10 CFU;
[0045] The viable count of Lactobacillus acidophilus DSM9126 per gram is 1×10⁻⁶. 11 CFU;
[0046] The number of viable bacteria per gram of Lactobacillus helveticus R0052 is 3 × 10⁻⁶. 9 CFU;
[0047] The viable cell count in each gram of Kluyveromyces maculae D53749 is 1.2 × 10⁻⁶. 11 CFU.
[0048] Example 2
[0049] This embodiment is a compound microbial agent for camel milk fermentation, the compound microbial agent comprising the following parts by weight of microbial strains:
[0050] 10 samples of Lactobacillus plantarum KC28, 20 samples of Leuconostoc mesenteriae SHU1396, 0.5 samples of Lactobacillus acidophilus DSM9126, 1 sample of Lactobacillus helveticus R0052, and 20 samples of Kluyveromyces martensii D53749;
[0051] The number of viable bacteria per gram of Lactobacillus plantarum KC28 is 2 × 10⁻⁶. 10 CFU;
[0052] The viable count of Leuconostoc mesentery SHU1396 per gram was 0.8 × 10⁸. 10 CFU;
[0053] The viable count of Lactobacillus acidophilus DSM9126 per gram is 1×10⁻⁶. 11 CFU;
[0054] The number of viable bacteria per gram of Lactobacillus helveticus R0052 is 3 × 10⁻⁶. 9 CFU;
[0055] The viable cell count in each gram of Kluyveromyces maculae D53749 is 1.2 × 10⁻⁶. 11 CFU.
[0056] Example 3
[0057] This embodiment is a compound microbial agent for camel milk fermentation, the compound microbial agent comprising the following parts by weight of microbial strains:
[0058] Lactobacillus plantarum KC28 5 samples, Leuconostoc mesenteriae SHU1396 40 samples, Lactobacillus acidophilus DSM9126 0.2 samples, Lactobacillus helveticus R0052 5 samples, and Kluyveromyces martensii D53749 15 samples;
[0059] The number of viable bacteria per gram of Lactobacillus plantarum KC28 is 2 × 10⁻⁶. 10 CFU;
[0060] The viable count of Leuconostoc mesentery SHU1396 per gram was 0.8 × 10⁸. 10 CFU;
[0061] The viable count of Lactobacillus acidophilus DSM9126 per gram is 1×10⁻⁶. 11 CFU;
[0062] The number of viable bacteria per gram of Lactobacillus helveticus R0052 is 3 × 10⁻⁶. 9 CFU;
[0063] The viable cell count in each gram of Kluyveromyces maculae D53749 is 1.2 × 10⁻⁶. 11 CFU.
[0064] Example 4
[0065] This embodiment is a camel milk fermentation method, which includes adding the compound microbial agent of Example 1 to camel milk for fermentation treatment;
[0066] The concentration of the compound microbial agent added was 0.5 g / L;
[0067] The fermentation temperature was 39℃ and the fermentation time was 6 hours.
[0068] Example 5
[0069] This embodiment is a camel milk fermentation method, which includes adding the compound microbial agent of Example 2 to camel milk for fermentation treatment;
[0070] The concentration of the compound microbial agent added was 0.6 g / L;
[0071] The fermentation temperature was 35℃ and the fermentation time was 10 hours.
[0072] Example 6
[0073] This embodiment is a camel milk fermentation method, which includes adding the compound microbial agent of Example 3 to camel milk for fermentation treatment.
[0074] The concentration of the compound microbial agent added was 0.6 g / L;
[0075] The fermentation temperature was 37℃ and the fermentation time was 8 hours.
[0076] Comparative Example 1
[0077] This comparative example is a compound microbial agent for camel milk fermentation, which comprises the following microbial strains in parts by weight:
[0078] Lactobacillus plantarum KC28 5 samples, Leuconostoc mesenteriae SHU1396 40 samples, Lactobacillus acidophilus DSM9126 5.2 samples and Kluyveromyces martensii D53749 15 samples;
[0079] The number of viable bacteria per gram of Lactobacillus plantarum KC28 is 2 × 10⁻⁶. 10 CFU;
[0080] The viable count of Leuconostoc mesentery SHU1396 per gram was 0.8 × 10⁸. 10 CFU;
[0081] The viable count of Lactobacillus acidophilus DSM9126 per gram is 1×10⁻⁶. 11 CFU;
[0082] The viable cell count in each gram of Kluyveromyces maculae D53749 is 1.2 × 10⁻⁶. 11 CFU.
[0083] Comparative Example 2
[0084] This comparative example is a compound microbial agent for camel milk fermentation, which comprises the following microbial strains in parts by weight:
[0085] 20 samples of Lactobacillus plantarum KC28, 40 samples of Leuconostoc mesenteriae SHU1396, 0.2 samples of Lactobacillus acidophilus DSM9126, and 5 samples of Lactobacillus helveticus R0052;
[0086] The number of viable bacteria per gram of Lactobacillus plantarum KC28 is 2 × 10⁻⁶. 10 CFU;
[0087] The viable count of Leuconostoc mesentery SHU1396 per gram was 0.8 × 10⁸. 10 CFU;
[0088] The viable count of Lactobacillus acidophilus DSM9126 per gram is 1×10⁻⁶. 11 CFU;
[0089] The number of viable bacteria per gram of Lactobacillus helveticus R0052 is 3 × 10⁻⁶. 9 CFU.
[0090] Comparative Example 3
[0091] This comparative example is a compound microbial agent for camel milk fermentation, which comprises the following microbial strains in parts by weight:
[0092] Lactobacillus plantarum KC28 5.2 samples, Leuconostoc mesenteriae SHU1396 40 samples, Lactobacillus helveticus R0052 5 samples, and Kluyveromyces martensii D53749 15 samples;
[0093] The number of viable bacteria per gram of Lactobacillus plantarum KC28 is 2 × 10⁻⁶. 10 CFU;
[0094] The viable count of Leuconostoc mesentery SHU1396 per gram was 0.8 × 10⁸. 10 CFU;
[0095] The number of viable bacteria per gram of Lactobacillus helveticus R0052 is 3 × 10⁻⁶. 9 CFU;
[0096] The viable cell count in each gram of Kluyveromyces maculae D53749 is 1.2 × 10⁻⁶. 11 CFU.
[0097] Comparative Example 4
[0098] This comparative example is a camel milk fermentation method, which includes adding the compound microbial agent of Comparative Example 1 to camel milk for fermentation treatment.
[0099] The concentration of the compound microbial agent added was 0.6 g / L;
[0100] The fermentation temperature was 37℃ and the fermentation time was 8 hours.
[0101] Comparative Example 5
[0102] This comparative example is a camel milk fermentation method, which includes adding the compound microbial agent of Comparative Example 2 to camel milk for fermentation treatment.
[0103] The concentration of the compound microbial agent added was 0.6 g / L;
[0104] The fermentation temperature was 37℃ and the fermentation time was 8 hours.
[0105] Comparative Example 6
[0106] This comparative example is a camel milk fermentation method, which includes adding the compound microbial agent of Comparative Example 3 to camel milk for fermentation treatment.
[0107] The concentration of the compound microbial agent added was 0.6 g / L;
[0108] The fermentation temperature was 37℃ and the fermentation time was 8 hours.
[0109] Experimental Example
[0110] The compound microbial agents for camel milk fermentation of Example 3 and Comparative Examples 1-3 were obtained respectively.
[0111] Fermentation was carried out according to the camel milk fermentation methods in Example 6 and Comparative Examples 4-6 respectively to obtain acidic camel milk;
[0112] The sensory evaluation of fermented camel milk was carried out; the evaluation results are shown in Table 1.
[0113] Table 1 Sensory evaluation results of yogurt
[0114]
[0115]
[0116] As shown in Table 1:
[0117] Compared with the comparative example, the fermented camel milk prepared in this application has a superior taste and requires a shorter fermentation time.
[0118] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention, and they should all be covered within the scope of the claims and specification of the present invention.
Claims
1. A compound microbial agent for camel milk fermentation, characterized in that, The compound microbial agent comprises the following microbial strains in parts by weight: Lactobacillus plantarum KC28 1-10 parts, Leuconostoc mesenteriae SHU1396 20-50 parts, Lactobacillus acidophilus DSM9126 0.1-0.5 parts, Lactobacillus helveticus R0052 1-10 parts, and Kluyveromyces martensii D53749 10-20 parts.
2. The compound microbial agent for camel milk fermentation according to claim 1, characterized in that, The compound microbial agent comprises the following microbial strains in parts by weight: Lactobacillus plantarum KC28 5 samples, Leuconostoc mesenteriae SHU1396 40 samples, Lactobacillus acidophilus DSM9126 0.2 samples, Lactobacillus helveticus R0052 5 samples, and Kluyveromyces marxifolius D53749 15 samples.
3. The compound microbial agent for camel milk fermentation according to claim 1, characterized in that, The number of viable bacteria per gram of Lactobacillus plantarum KC28 is (1–5) × 10⁻⁶. 10 CFU.
4. The compound microbial agent for camel milk fermentation according to claim 1, characterized in that, The viable count of Leuconostoc mesentery SHU1396 per gram is (0.5–1) × 10⁻⁶. 10 CFU.
5. The compound microbial agent for camel milk fermentation according to claim 1, characterized in that, The number of viable bacteria per gram of Lactobacillus acidophilus DSM9126 is (1–5) × 10⁻⁶. 11 CFU.
6. The compound microbial agent for camel milk fermentation according to claim 1, characterized in that, The number of viable bacteria per gram of Lactobacillus helveticus R0052 is (1–5) × 10⁻⁶. 9 CFU.
7. The compound microbial agent for camel milk fermentation according to claim 1, characterized in that, The viable cell count per gram of Kluyveromyces martensii D53749 is (1-2) × 10⁻⁶. 11 CFU.
8. The application of the compound microbial agent for camel milk fermentation as described in any one of claims 1 to 7 in camel milk fermentation.
9. A method for fermenting camel milk, characterized in that, The camel milk fermentation method includes adding the compound microbial agent described in any one of claims 1 to 7 to camel milk for fermentation treatment.
10. The camel milk fermentation method according to claim 9, characterized in that, The concentration of the compound microbial agent is 0.5–0.6 g / L; The fermentation process is carried out at a temperature of 35–39°C for 6–10 hours.