346 results about "Cultured milk" patented technology

The invention relates to the technical field of microorganisms, in particular to application of lactobacillus rhamnosus KF7 in improving intestinal barrier injury and regulating intestinal flora and functional food containing the lactobacillus rhamnosus KF7. The invention provides application of lactobacillus rhamnosus KF7 in preparation of a product for improving intestinal barrier injury and / or regulating intestinal flora. The preservation number of the lactobacillus rhamnosus KF7 is CGMCC (China General Microbiological Culture Collection Center) NO.6430. The invention further provides application of the lactobacillus rhamnosus KF7 in preparation of a product for improving intestinal barrier injury and / or regulating intestinal flora. The invention discloses the novel application of the caseus rhamnosus KF7 in the aspects of improving the normal intestinal epithelial barrier function, protecting the normal intestinal epithelial barrier from lipopolysaccharide induced barrier injury, recovering animal intestinal barrier injury caused by rhythm disorder, regulating intestinal flora disorder and improving growth, development and metabolic states for the first time. The method can be used for producing functional food products such as fermented milk, lactic acid bacteria beverages, probiotic powder, viable bacteria water, milk powder and cheese.

The present invention relates to a microbial combination and a fermented milk and the use thereof, in particular to a multi-strain microbial combination, a fermented milk prepared from the microbial combination and the use of the microbial combination in the fermentation of a camel milk. The microbial composition contains at least two of lactic acid bacteria and yeasts derived from traditional fermented milk products in Xinjiang, including Leuconostoc pseudomesenteroides, Lactobacillus rhamnosus, Debaryomyces hansenii and Kluyveromyces marxianus. The microbial composition ensures that industrially fermented camel milk products have the flavor and nutritional functions of naturally fermented sour camel milk, but with higher quality, better safety and significantly prolonged shelf life. The microbial composition has relatively high acidification efficiency, proteolysis capacity and lactose decomposition capability, can improve the unpleasant flavor of camel milk products industrially fermented by using conventional strains, and has wide application prospects in industrial production.

The invention discloses pediococcus acidilactici screening and application of pediococcus acidilactici in reducing allergenicity of whey and improving flavor, and belongs to the technical field of whey processing. The invention provides a Pediococcus acidilactici BC37, and the preservation number of the Pediococcus acidilactici BC37 is GDMCC No: 66262. The Pediococcus acidilactici BC37 can be used for preparing a Pediococcus acidilactici strain. When the pediococcus acidilactici BC37 is used for preparing the fermented whey, beta-lactoglobulin and lactose in the whey can be effectively degraded, and the degradation rates respectively reach 49.93% and 15.74%; meanwhile, after whey is fermented by the pediococcus acidilactici BC37, high-content flavor substances such as furfural, butyric acid and ethyl caprate are generated. Therefore, the pediococcus acidilactici BC37 provided by the invention has a great industrial application prospect in preparation of fermented whey products with low sensitization and unique flavor.

The invention relates to streptococcus thermophilus and application thereof, in particular to novel streptococcus thermophilus YSC1003 which has good fermentation performance and safety, and prepared fermented milk is short in fermentation time, large in viable count, high in viscosity and water-holding capacity and high in antioxidant activity. In addition, the invention also provides a compound strain containing the streptococcus thermophilus YSC1003, the compound strain has better fermentation performance and safety, and compared with a single strain, the fermentation time of the fermented milk prepared by the compound strain is obviously shortened, the viable count is obviously increased, and the fermentation time of the fermented milk prepared by the compound strain is obviously shortened under the condition of consistent bacterial quantity through strain interaction and synergistic interaction. The viscosity and the water-holding capacity are obviously improved, and the antioxidant activity is obviously improved.

The invention relates to the technical field of biological medicine, and discloses bifidobacterium adolescentis YF-01 and application thereof in fermented milk. The bifidobacterium adolescentis YF-01 is separated from adult excrement and is preserved in the China Center for Type Culture Collection, and the preservation number is CCTCC NO: M 20251308. Experiments prove that the bifidobacterium adolescentis YF-01 has good gastrointestinal fluid tolerance, the survival rate of the bifidobacterium adolescentis YF-01 can reach 90.1% after simulated gastric fluid treatment for 3 h, and the survival rate of the bifidobacterium adolescentis YF-01 can reach 72% after simulated intestinal fluid treatment for 4 h The strain has the self-aggregation rate of 88.83% and the hydrophobicity of 79.41%, has remarkable scavenging capacity on DPPH free radicals and hydroxyl free radicals, shows good antioxidant activity and adhesion capacity, and provides a theoretical basis for application of the strain in fermented milk. The strain and metabolites thereof can be used for preparing food, medicines or health care products capable of regulating intestinal flora and enhancing oxidation resistance, and have remarkable application potential in development of functional fermented milk products.

The invention belongs to the technical field of nutritious food, and particularly discloses a composition for promoting brain development and application thereof. The composition for promoting brain development provided by the invention comprises bifidobacterium longum subsp. Infantis i18 and sn-2 site docosahexaenoic acid. According to the composition provided by the invention, all the components have a synergistic effect, so that the accumulation of DHA in cerebral cortex and hippocampus can be remarkably improved, and the purpose of promoting brain development is achieved. The composition is suitable for health food, formula milk powder or fermented milk and other products for improving cognition and promoting brain development.

The invention belongs to the technical field of microorganisms, and discloses lactobacillus paracasei and application thereof. According to the invention, a strain of lactobacillus paracasei is separated from fermentation slurry, and the lactobacillus paracasei is preserved in China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.32208. The lactobacillus paracasei is used for preparing fermented dairy products, the tissue state, flavor, color, nutritional value and the like of the fermented dairy products can be remarkably improved, and the lactobacillus paracasei has good application prospects in the food processing industry.

The invention relates to the technical field of food microorganisms, in particular to lactobacillus plantarum Lrld-22 and application thereof. According to the invention, the strain Lrld-22 is separated from Qinghai yak fermented milk, the strain Lrld-22 is used for fermenting hickory nut and torreya grandis fermented milk for domestication, and the new lactobacillus plantarum is separated and identified from the hickory nut and torreya grandis fermented milk. Research tests show that the lactobacillus plantarum has the functions of reducing uric acid, relieving gout symptoms and removing helicobacter pylori at the same time, and a good basis is provided for enriching the application of the types of probiotics.

The invention provides a method for improving the stability of fermented milk through ultrasonic-polysaccharide synergism and the fermented milk, and relates to the technical field of dairy products. The method comprises the following steps: performing ultrasonic treatment on a mixture of homogenized and sterilized raw milk and sodium alginate to obtain a fermentation base material, wherein the ultrasonic treatment conditions are as follows: the ultrasonic treatment power is 144-240W, the frequency is 20-40kHz, and the treatment time is 4-10min. Sodium alginate is added into raw milk, the stability of the fermented milk is improved through ultrasonic-polysaccharide synergism, when ultrasonic breaks a long chain of sodium alginate, casein binding sites are specifically activated, and an egg box structure is efficiently induced to be formed, so that a more compact and stable three-dimensional network gel structure is constructed; the product quality and the storage stability of the fermented milk are improved.

The invention discloses double-milk-source fermented milk of double-peak camel milk and brown milk and a preparation method of the double-milk-source fermented milk, and the preparation method comprises the following steps: mixing raw materials: mixing the double-peak camel milk and the brown milk according to a mass ratio to obtain double-milk-source mixed milk; pretreatment: sequentially carrying out homogenization treatment and heat treatment on the double-milk-source mixed milk; strain inoculation: inoculating the pretreated double-milk-source mixed milk with a fermentation strain, wherein the fermentation strain comprises a core strain and an auxiliary strain; the core strains are lactobacillus and streptococcus thermophilus which have tolerance to antibacterial components of the camel milk, and the core strains contain strains capable of producing exopolysaccharides. Through scientific matching of lactobacillus, streptococcus thermophilus and specific auxiliary strains which have tolerance to antibacterial components of the camel milk, the inhibition effect of natural antibacterial components such as lysozyme and lactoferrin in the camel milk on conventional strains is successfully overcome.

To provide a melanin production inhibitor that exhibits high safety and superior melanin production inhibitory activity, and a whitening composition that exhibits high safety and superior whitening activity.SOLUTION: A melanin production inhibitor comprising, as an active ingredient, particles secreted in fermented milk whey resulting from fermentation of milk by lactic acid bacteria.SELECTED DRAWING: None

The present invention provides a cheese product and a preparation method thereof, and relates to the technical field of dairy products. The protein cheese product of the present invention comprises the following components by mass: 50-90 parts of cheese, 1-10 parts of protein components, 0.5-5 parts of starch, 0.1-1 parts of emulsifying salts, 0.1-0.5 parts of fermented whey powder, 0-0.5 parts of guar gum, 0.1-0.5 parts of locust bean gum, 0.05-0.3 parts of emulsifiers, 0.05-0.5 parts of cream and 3-30 parts of raw milk. The protein cheese product prepared by the present invention meets the needs of consumers for healthy diets while maintaining the flavor and taste of cheese.

The invention discloses an application of lactobacillus brevis CCFM1267 capable of increasing the content of phytosphingosine in fermented milk, and belongs to the technical field of microbial fermentation. The invention provides a bacterial strain composition. The bacterial strain composition comprises lactobacillus brevis CCFM1267, streptococcus thermophilus CCFM1094 and lactobacillus delbrueckii subsp. Bulgaricus 2038. The strain composition is used for fermenting dairy products, and the content of phytosphingosine in the dairy products can be remarkably increased. Therefore, the sake lactobacillus brevis CCFM1267 or the strain composition has a huge application prospect in preparation of fermented dairy products.

The invention provides high-protein fermented milk as well as a preparation method and application thereof, and relates to the technical field of dairy products. The preparation method of the high-protein fermented milk comprises the following steps: S1, inoculating a fermentation base material with a fermentation inoculant, applying ultrasonic treatment, and finishing the ultrasonic treatment until the ultrasonic energy density of a fermentation system is 10-25kJ / L, the ultrasonic treatment power is 100-200W, and the frequency is 15-25kHz; s2, neutral protease is added into the secondary fermentation system for continuous fermentation treatment, the enzyme activity of the neutral protease is larger than or equal to 5000 U, and the adding amount is 0.01 wt%-0.04 wt%. According to the method, ultrasonic treatment and protease are combined to treat and ferment a high-protein product, so that the fermentation speed is further increased, the system viscosity of the high-protein fermented milk is effectively reduced, the problem of rough texture caused by high protein content is solved, the particle size of the fermented milk is relatively small, and the fineness and stability of the product are improved.

The invention provides a preparation method of a fermented emulsion, which specifically comprises the following steps: inoculating lactobacillus plantarum and lactobacillus bulgaricus into a fermentation substrate comprising wheat seeds, soybeans, vegetable oil and water, and carrying out fermentation culture and sterilization to obtain the fermented emulsion, wherein the mass ratio of the wheat seeds to the soybeans to the vegetable oil is 1: 1: (0.5-4); the ratio of the viable count of the lactobacillus plantarum to the viable count of the lactobacillus bulgaricus is 1 to (0.2 to 5), and the ratio of the viable count of the lactobacillus plantarum to the viable count of the lactobacillus bulgaricus is 1 to (0.2 to 5). Loss of active ingredients can be reduced through compound fermentation of lactobacillus plantarum and lactobacillus bulgaricus, a better skin care effect can be better played, good light damage repairing, anti-inflammatory and anti-aging effects can still be shown under the condition that ingredients such as an emulsifier, a thickening agent and a surfactant are not added, stability is good, and the skin care cream is suitable for being used for skin care. Sensory evaluation is good, the preparation process is simple, the production cost is saved, the use safety is high, and skin allergy is not easily caused.

The invention belongs to the technical field of microorganisms, and particularly relates to kluyveromyces marxianus and application thereof in preparation of rose fruity fermented milk. The Kluyveromyces marxianus strain is named as ALE-X20, is preserved in the China General Microbiological Culture Collection Center (CGMCC), is classified and named as Kluyveromyces marxianus, has the preservation number of CGMCC NO.32221, and is preserved on October 15, 2024. The Kluyveromyces marxianus ALE-X20 disclosed by the invention can efficiently convert an amino acid substrate into a key flavor substance, namely, 2-phenethyl alcohol, of rose fruit fragrance, so that the unique rose fragrance is given to the fermented milk under the condition that no essence or spice is added.

The invention provides lactococcus lactis, a composite dairy leavening agent and application of the lactococcus lactis, the lactococcus lactis has the effects of increasing sweetness and aroma, the classification name of the lactococcus lactis is lactococcus lactis, the preservation number of the lactococcus lactis is CGMCC No.18950, and the preservation date of the lactococcus lactis is November 13, 2019. The strain has the remarkable sweetness increasing and aroma increasing characteristics, and in the fermentation process, the content of the lactococcus lactis in the fermentation process is increased, and the content of the composite dairy leavening agent is increased. Strong FOS (fructo-oligosaccharide) and acetaldehyde generating capacity is shown, endogenous sweet and fragrant flavor substances can be provided for the fermented milk, and the taste and flavor of the fermented milk are remarkably improved. The lactococcus lactis C15, the lactobacillus casei AU9077 and the lactobacillus rhamnosus AU9260 are compounded to obtain the composite dairy leavening agent, the composite dairy leavening agent has a remarkable synergistic effect in the aspect of releasing fructo-oligosaccharide, a stable endogenous sweetening effect is continuously provided for fermented milk, and the requirements of consumers for healthy and flavored dairy products are met while the quality of dairy products is improved.

The invention discloses post-sterilization equipment for fermented milk production and a method thereof, belongs to the technical field of fermented milk processing, and provides the following scheme that the post-sterilization equipment comprises a sterilization device, a detection assembly and a heat exchange mechanism are arranged in the sterilization device, and the heat exchange mechanism comprises a maintaining assembly and an output assembly; four heat exchange devices are arranged in the maintaining assembly. The multiple multi-way valves are connected through the connectors, then the multi-way valves can be connected with multiple sets of heat exchange equipment, at the moment, by switching opening and closing of the multi-way valves, sterilization work can be conducted through operation of a single set of heat exchange equipment, fermented milk can be shunted to the multiple sets of heat exchange equipment for sterilization, and then the heat exchange area can be increased, so that the sterilization efficiency is improved. And secondly, the pipelines are opened by controlling the lower three-way valves, so that the four groups of heat exchange equipment can be connected in series, and the fermented milk is sterilized by passing through the four groups of heat exchange equipment in sequence, so that the heat exchange path and time of the fermented milk are prolonged, thorough sterilization is ensured, and the texture of the fermented milk is improved.

The present invention relates to lactose-positive, sucrose-negative, Streptococcus thermophilus strains. The strains are carrying one or more mutation in one or more gene of the sucrose regulon and optionally one or more further mutation affecting the glucose porter, such as affecting glcU and / or its expression. The strains of the present invention may further carry mutations in genes encoding a protein of the mannose-glucose-specific PTS and a glucokinase, a protein of the mannose-glucose-specific PTS and the catabolite control protein A (CcpA), and / or a protein of the mannose-glucose-specific PTS, a glucokinase and CcpA. The inventive strains may, when fermenting milk do this without the need or with a need for adding a reduced amount of sucrose, optionally providing a low-lactose fermented milk and / or a fermented milk not undergoing post-acidification when stored at fermentation temperature. The invention also concerns a composition comprising at least one, lactose-positive, sucrose-negative, Streptococcus thermophilus strain of the invention, and the use of this strain or composition to manufacture a fermented dairy product.

The invention relates to preparation of fermented milk, in particular to probiotic fermented milk and a preparation process thereof, and the process comprises the following steps: step 1, connecting the fermented probiotic fermented milk to a canning pipe through a pipeline; 2, the canning container is horizontally placed on a transfer belt, and a canning pipe is horizontally inserted into the canning container; thirdly, the conveying belt drives the canning container to move, and the two limiting rods limit and straighten the canning container, so that the canning container is changed from the horizontal state to the vertical state; fourthly, the canning pipe moves along with the movement of the canning container, and canning is completed; the filling process of the probiotic fermented milk can be stably completed, and bubbles are reduced.

To provide fermented milk which is high in protein but has low hardness and does not harden during storage, and a manufacturing method of the same.SOLUTION: The above-mentioned problems can be solved by making a protein content of fermented milk 8.0 wt.% or more based on the total weight, and making the weight ratio of the protein derived from a microparticulated whey protein material to the total protein 0.50 or more. The fermented milk of the present invention has a hardness of less than 50 gf. The microparticulated whey protein material used in the fermented milk of the present invention has (a) a weight ratio of the protein to the total solid of less than 0.60, (b) a 50% particle size (D50) of 0.5 to 10 μm, and (c) a modification degree of the whey protein of 60% or more.SELECTED DRAWING: Figure 1

Disclosed in the present invention are a ketone aroma-type Lacticaseibacillus paracasei and use thereof in the preparation of a fermented dairy product, belonging to the technical field of microorganisms. Provided in the present invention is a strain of ketone aroma-type Lacticaseibacillus paracasei TGK, with a deposit number of CCTCC NO: M20242380. The Lacticaseibacillus paracasei TGK is used as a starter culture to prepare fermented milk, and the obtained fermented milk has a relatively high sensory score. Compared with conventional fermented milk, the fermented milk contains a large amount of ketone compounds, with diacetyl and acetoin contents reaching 3.2 mg / kg and 2.7 mg / kg, respectively. Diacetyl and acetoin are two important ketone compounds in the fermented milk, giving the fermented milk a strong milk aroma. Therefore, the ketone aroma-type Lacticaseibacillus paracasei TGK of the present invention has great application value in improving the aroma quality of the fermented milk.

The invention provides lactobacillus delbrueckii subsp. Bulgaricus containing preservation factor S layer protein and preparation and application of the lactobacillus delbrueckii subsp. Bulgaricus. The strain is lactobacillus delbrueckii subsp. Bulgaricus inm3201, the preservation number is GDMCC NO: 66019, the preservation date is March 17, 2025, the preservation unit is Guangdong Microbial Culture Collection Center, and the preservation address is No.59 building, No.100 Courtyard, Xianlie Middle Road, Guangzhou. The lactobacillus delbrueckii subsp. Bulgaricus inm3201 has the advantages that not only is the preservative property of raw milk improved, but also the characteristics of aroma and taste of yoghurt and fermented milk products are effectively improved in cooperation with fermentation strains.

The invention belongs to the field of food processing and fermentation engineering, and discloses a multi-strain composite leavening agent with multiple application characteristics and application of the multi-strain composite leavening agent in preparation of fermented milk. The fermentation agent is prepared from lactobacillus bulgaricus IMAU20428, lactobacillus bulgaricus IMAU20427, streptococcus thermophilus IMAU20229 and streptococcus thermophilus IMAU10630. Systematic research finds that different compounding proportions can significantly influence the fermentation time, post-acidification phenomenon, viscosity, water-holding capacity, texture characteristics, amino acid and organic acid content and metabolic pathway enrichment characteristics of the fermented milk. The composite leavening agent provided by the invention can realize differentiated development of fermented milk products through proportion regulation and control, and provides technical support for innovation of the dairy product industry.

The present application relates to the field of biotechnology, in particular to a kind of complex probiotic bacteria capable of synergistic metabolism pectin polysaccharide and application thereof, the complex bacterial agent includes plant lactobacillus FMBL L23180CLL and rhamnose lactobacillus FMBL L23121YWT, preservation number is CCTCC NO:M 20241793 and CCTCC NO:M 20241794 respectively;Can be realized in the medium of pectin as carbon source only rapid proliferation, high-efficiency metabolism pectin polysaccharide, promote the growth of strain, biomass is significantly improved, and probiotic index is also significantly improved;In the process of co-culture, a large amount of short-chain fatty acid is produced, and the content of acetic acid and valeric acid produced at the end of fermentation is the highest, more than 90% of total fermentation product, can be used for preparing microcapsule, complex probiotic bacterial agent, fermented milk, fruit and vegetable beverage, plant milk, probiotic milk tablet and the like, and has wide application prospect.

The invention discloses lactobacillus helveticus 5-1 separated from fermented milk and application of the lactobacillus helveticus 5-1. The lactobacillus helveticus 5-1 has the highest viable count in 12 hours at the end of the logarithmic phase; the lactobacillus helveticus 5-1 has better acid production capacity and acid resistance; the tolerance of the lactobacillus helveticus 5-1 is strong under the bile salt concentration of 0.3%; the thallus extract of the lactobacillus helveticus 5-1 has strong capability of removing DPPH (1, 1-diphenyl-2-picrylhydrazyl); the lactobacillus helveticus 5-1 is high in exopolysaccharide (EPS) production capacity. The lactobacillus helveticus 5-1 with high activity, strong oxidation resistance, excellent acid and cholate resistance and high exopolysaccharide yield is separated, screened and cultured from the traditional fermented milk in Xinjiang, so that the blank of multifunctional and high-performance autonomous strains in the prior art is filled; the application efficiency and the stability of the compound in probiotic preparations and functional foods are improved.

To produce fermented milk that has a high content of whey protein and a smooth texture without using special raw material or equipment.SOLUTION: A static-fermented milk has a milk protein content of 5.2 mass% or more relative to the static-fermented milk, and contains both of non-heat-denatured whey protein and heat-denatured whey protein.SELECTED DRAWING: None

The present invention discloses a method for preparing milk-derived angiotensin-converting enzyme inhibitory peptides by fermentation with composite strains, which belongs to the fields of microbial technology and fermentation. The ratio of whey protein hydrolysate with a molecular weight below 1000 Da and the angiotensin-converting enzyme inhibition rate in the milk-based fermentation broth are used as evaluation indicators. The composite strain Lactobacillus helveticus ( Lactobacillus helveticus , CICC: 20289), composite strain Pediococcus dilactici ( Pediococcus acidilactici , CICC:20719) were rescreened to obtain strains with excellent whey protein hydrolysis performance and high angiotensin-converting enzyme inhibitory peptide production capacity. The two composite strains obtained from the rescreening were enriched and cultured separately, and then inoculated into skim milk powder culture medium at a specific compound ratio. Through composite fermentation, the angiotensin-converting enzyme inhibitory peptide content in the milk-based fermentation product was increased. The process of this invention is rationally designed and highly operable. It provides a reference for further increasing the content of small molecule functional peptides in fermented dairy products, efficiently preparing milk-derived angiotensin-converting enzyme inhibitory peptides, and improving the nutritional value of dairy products, and has great application prospects.

The application provides a lactococcus lactis, a compound dairy product fermenting agent and application thereof, the lactococcus lactis has the functions of sweetening and flavoring, and is classified and named as lactococcus lactis Lactococcus lactis The strain has significant sweetening and flavoring characteristics, exhibits strong fructo-oligosaccharide (FOS) and acetaldehyde generation capacity in the fermentation process, can provide endogenous sweet taste and aroma flavor substances for fermented milk, and significantly improves the taste and flavor of the fermented milk.The lactococcus lactis C15 is compounded with lactobacillus casei AU9077 and lactobacillus rhamnosus AU9260 to obtain a compound dairy product fermenting agent, which has a significant synergistic effect in releasing fructo-oligosaccharide, continuously provides stable endogenous sweetening effect for fermented milk, improves the quality of dairy products, and meets the needs of consumers for healthy and flavored dairy products.

The invention provides a method for producing L-lactic acid, polylactic acid and various by-products by taking sweet sorghum juice or a mixture of sweet sorghum juice and starch sugar as a raw material, which comprises the following steps: inoculating a fermentation raw material for fermentation to obtain L-lactic acid; the fermentation raw material is selected from sweet sorghum juice or a mixture of the sweet sorghum juice and starch sugar; a strain for inoculated fermentation is selected from one or a combination of two of lactobacillus paracasei and lactobacillus amylophilus for co-culture. According to the method, the sweet sorghum juice is used for fermenting the L-lactic acid to produce the polylactic acid, so that a starch saccharification process can be omitted, steam consumption can be greatly saved, equipment investment is reduced, enterprise production cost is reduced, product quality is improved, enterprise overall profitability is promoted, and rapid popularization and application field expansion of the biodegradable material polylactic acid are facilitated; therefore, white environment pollution and human health risks are reduced. Moreover, one or a combination of two of lactobacillus paracasei and lactobacillus amylophilus is selected for co-culture, so that the yield of the L-lactic acid can be remarkably increased, and the processing efficiency of subsequent byproducts is improved.