Streptococcus thermophilus s423 with high yield of gamma-dodecalactone and application thereof

CN122256191APending Publication Date: 2026-06-23OCEAN UNIV OF CHINA
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
OCEAN UNIV OF CHINA
Filing Date
2026-04-01
Publication Date
2026-06-23

AI Technical Summary

Technical Problem

In existing technologies, cheeses have low γ-dodecyl lactone content and slow formation, and existing strains are not suitable for high-temperature short-term maturation of cheeses, making it difficult to form a rich creamy-fruity flavor.

Method used

The application of Streptococcus thermophilus S423, which can rapidly produce large amounts of γ-dodecanolide at high temperatures, promoting the characteristic milky and fruity flavors of cheese, in the preparation of high-temperature short-term maturation cheese.

Benefits of technology

Under 30℃ maturation conditions, the γ-dodecyl lactone content in the cheese reached 1045.01 μg/kg, which is significantly higher than that of commercially available mature cheese. The maturation time was significantly shorter, giving the cheese a rich creamy and fruity aroma and improving its quality.

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Abstract

The application discloses a Streptococcus thermophilus S423 with high production of gamma-dodecalactone and application thereof, and belongs to the technical field of food microorganisms. The Streptococcus thermophilus S423 is preserved in the China Center for Type Culture Collection on January 12, 2026, the preservation address is Wuhan University, Wuhan, China, and the preservation number is CCTCC NO: M 2026077. The Streptococcus thermophilus S423 screened by the application has the ability that the aroma-producing activity can be maintained under the maturation condition of 30 DEG C, so that the content of gamma-dodecalactone in high-temperature matured cheese reaches 1045.01 mu g / kg, and the cheese can be endowed with rich characteristic buttery aroma and fruity aroma. The application provides key strain resources and technical support for the production of high-quality high-temperature matured cheese.
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