CN104531581A - Lactococcus lactis L. lactis HM6032 - Google Patents

Abstract

The invention discloses lactococcus lactis L. lactis HM6032. The lactococcus lactis L. lactis HM6032 (lactococcus lactis HM6032) is completely-new separated lactococcus lactis and has a preservation number to be CGMCC No.9533. The strain has the property of assisting fermentation of a yeast and can be used for the purpose field of the fields of microbial ecological agents, foods and health products.

Description

A kind of Lactococcus lactis L.lactis HM6032

Technical field

The present invention relates to microorganism field, particularly relate to a kind of Lactococcus lactis l.lactis HM6032.

Background technology

Be that the lactic acid bacteria fermented food that development of raw materials goes out is various in style, nutritious with animal or plant, deeply by consumers.Within 11 years, the healthy chemistry institute of Japanese Suntory Ltd discloses an achievement in research recently, and the plant lactobacillus that one is called " Lac to bacillus pento sus S-PT 84 " has good effect to raising body immunity.This milk-acid bacteria, mainly from the fermented product of sesame, soybean, sea-tangle, has acid and alkali-resistance, the feature such as high temperature resistant, and the quantity of the bifidus bacillus in enteron aisle can be impelled to increase, suppress the unwanted bacteria of enteron aisle.

The consumption of China in Recent Years to baking bread based food increases year by year, also day by day improves the requirement of its quality, has occurred much utilizing plant lactobacillus and the fermentation of thermophilus streptococcus auxiliary yeast, to improve the novel method of bread nutritive value.

Summary of the invention

The object of the present invention is to provide a kind of Lactococcus lactis l.lactis HM6032.

For achieving the above object, the invention provides a strain Lactococcus lactis l.lactis HM6032, deposit number is CGMCC No.9533.

Described Lactococcus lactis l.lactis HM6032in the purposes of probiotics, food, field of health care products.

Described purposes is Lactococcus lactis l.lactis HM6032for the purposes of auxiliary yeast fermentation.

Another aspect of the present invention, provides a kind of probiotics, it is characterized in that: described probiotics comprises the Lactococcus lactis that preserving number is CGMCC No.9533 l.lactis HM6032.

Another aspect of the present invention, provides a kind of food, it is characterized in that: described foodstuff additive contain the Lactococcus lactis that preserving number is CGMCC No.9533 l.lactis HM6032.

Described food is foodstuff additive.

Described food is dough.

Described food is bread.

Another aspect of the present invention, provides a kind of healthcare products, it is characterized in that: described healthcare products contain the Lactococcus lactis that preserving number is CGMCC No.9533 l.lactis HM6032.

The screening method of Lactococcus lactis of the present invention is the sour flour dough gathering spontaneous fermentation, gets 1ml and be diluted to 10 in 9ml stroke-physiological saline solution ^-3-10 ^-7, draw 0.2ml and coat on improvement M17 plate culture medium, 37 DEG C of aerobic cultivation 24-48h.Select the further separation and purification of bacterium colony of Gram-positive, negative catalase, until obtain pure bacterial strain.The bacterial strain obtained by primary dcreening operation carries out bread application experiment, obtains bacterial strain through multiple sieve.

l.lactis HM6032(Lactococcus lactis lactococcus lactis HM6032) be the probiotics be separated in spontaneous sourdough starter sample, Lactococcus lactis of the present invention ( l.lactis HM6032) preservation.

Preservation information is as follows:

Strain name: Lactococcus lactis lactococcus lactis HM6032,

Preservation date: on August 20th, 2014,

Depositary institution: No. 3, No. 1, North Star West Road, Chaoyang District, city of BeiJing, China institute, China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC),

Deposit number: CGMCC No.9533.

The present invention is according to the diet formula of Chinese Consumer's and food habits, L.lactis HM6032 galactococcus is utilized to develop lactobacillus-fermented bread, be intended to the nutritive value improving bread, give the different local flavor of bread and its shelf preservation period of delaying, expand the range of application of galactococcus in food particularly bread.

Use l.lactis HM6032the standby bread of fermentation can improve bread flavor, improves bread appearance features, extend bread shelf-lives. l.lactis HM6032as a kind of probiotic bacterium, be with a wide range of applications in food (baked goods) field.

Probiotics (Porbioties), also active bacteria formulation (Bigone) or bacteria-promoting agent is, refer to and use microecology principle, utilize the growth-promoting substance to the useful and harmless probiotic bacterium of host or probiotic bacterium, through the preparation that special process is made.Current probiotics has been applied in each fields such as feed, agricultural, medicines and health protection and food.

As can be seen from embodiments of the invention, by l.lactis HM6032bacterium powder fermentation does not stimulate for the bread sour of gained is moderate, and ferment strongly fragrant pleasant, wheat fragrance is dense, and overall fragrance is pure and fresh; Surface is in golden yellow, and uniform color is consistent, glossy, and bread be circular, and outwardly rouse convex, tangent plane pore is evenly fine and closely woven, and without macroscopic void, the pure white and high resilience of endoplasm, organizes fluffy spongy, the nothing life heart; Can effective Shelf-life.

Accompanying drawing explanation

Fig. 1 is lactobacillus-fermented bread production technique (1000 weight part).

Fig. 2 is the outward appearance of blank group bread.

Fig. 3 be by l.lactis HM6032bacterium powder fermentation is for the outward appearance of the bread of gained.

Fig. 4 is the outward appearance of blank group bread after 7 days.

Fig. 5 be by l.lactis HM6032bacterium powder fermentation is for the outward appearance of bread after 7 days of gained.

Embodiment

Be described below in detail embodiments of the invention, the example of described embodiment is shown in the drawings, and wherein same or similar label represents same or similar element or has element that is identical or similar functions from start to finish.Be exemplary below by the embodiment be described with reference to the drawings, be intended to for explaining the present invention, and can not limitation of the present invention be interpreted as.Unreceipted concrete technology or condition person in embodiment, according to the technology described by the document in this area or condition or carry out according to product description.Agents useful for same or the unreceipted production firm person of instrument, being can by the conventional products of commercial acquisition.

embodiment 1:lactococcus lactis l.lactis HM6032screening and Identification

1, screen

Pure dough is put spontaneous fermentation in atmosphere, and gather the sour flour dough (30 degree of fermentation 48h) of spontaneous fermentation, the sour flour dough getting 1ml spontaneous fermentation is diluted to 10 in 9ml stroke-physiological saline solution ^-3-10 ^-7, draw 0.2ml and coat on improvement M17 plate culture medium, 37 DEG C of aerobic cultivation 24-48h.Select the further separation and purification of bacterium colony of Gram-positive, negative catalase, until obtain pure bacterial strain.The bacterial strain obtained by primary dcreening operation carries out bread application experiment (step see embodiment 2), through multiple sieve (specific standards is: measure application experiment obtain bread lactic acid content higher (improving more than 10%), that flavor taste evaluates fermented flavour is softer, sour does not stimulate, bread specific volume increases by more than 10% and evaluate and quality guaranteed period experiment) obtain bacterial strain.

Improvement M17 culture medium prescription: soy peptone 10g, yeast leaching powder 2.5g, extractum carnis 5g, glucose 5g, sodium ascorbate 0.5g, MgSO4 0.25g, agar 17g, distilled water 1000ml, regulate pH6.5 ± 0.2.

2, identify

1) 16s rRNA identifies

Take bacterium colony as template, 16SrDNA universal primer 8F1492 increases the 16SrDNA of this bacterium, is connected to cloning and sequencing on T carrier.Order-checking length is 1429bp, by result with to belong to together and the non-milk-acid bacteria belonged to together carries out tetraploid rice. result l.lactis HM6032bacterial strain and the Lactococcus lactis homology belonged to together are more than 85.5%, with the meat leukonid do not belonged to together, roam coccus, be respectively 77.5%, 82.8%, 79.0% addicted to salt tetrads homology.Therefore judgement bacterial strain l.lactis HM6032for Lactococcus lactis.

2) Microbiological Characteristics

l.lactis HM6032bacterial strain is Gram-positive, fermentation and acid, not aerogenesis, amphimicrobian, 10 degree of growths, and 45 degree do not grow, and catalase is negative, oxidase negative

Microscopic examination form: spherical in shape, paired and short chain in liquid medium within, spore of not sprouting, does not move in water;

Judge that it belongs to lactococcus according to " common bacteria system identification handbook " (the wonderful English version of 2001 eastern elegant pearl Cai).

embodiment 2:lactococcus lactis l.lactis HM6032application in food

The lactobacillus-fermented bread technological process of production is shown in Fig. 1.It is the amount of 1000 weight parts.

1, contain l.lactis HM6032the preparation of milk-acid bacteria dough:

The milk-acid bacteria dough (in scattered paste shape) be stirred is inserted 37 DEG C of constant temperature water baths and cultivate 3h15min, obtain lactobacillus-fermented dough.Now the pH of dough should be 6.05 ± 0.05.Milk-acid bacteria dough formula (flour 171g, whole-fat milk powder 19g, glucose 2g, sucrose 8g, AN lipase 0.03g, PiccantaseR enzyme 0.03g, l.lactis HM6032freeze-dried vaccine powder 0.1g(contains l.lactis HM60326 × 10 ¹⁰cFU), dechlorination tap water 179g)

2, yeastdough powder mix and the preparation containing saccharomycetic mixing solutions:

First flour and whole-fat milk powder are added agitator mixing, obtain yeast containing dough powder mix (flour 686g, whole-fat milk powder 76g);

Being dissolved in 345g dechlorination tap water by other auxiliary material (sucrose, Kaoliang spirit, AN lipase, PiccantaseR enzyme, active dry yeast) makes containing saccharomycetic mixing solutions, containing saccharomycetic mixing solutions formula (sucrose 38g, Kaoliang spirit (38 degree) 1.5g, AN lipase 0.11g, PiccantaseR enzyme 0.11g, Angel dry yeast 9.5g, dechlorination tap water (4 DEG C) 345 g).

3, contain l.lactis HM6032milk-acid bacteria dough and the mixing of yeast dough proof:

Add agitator by step 1 gained lactobacillus-fermented dough with to step 2 gained yeast containing dough powder mix (flour and whole-fat milk powder), the more saccharomycetic mixing solutions that contains step 2 prepared slowly adds agitator, 180rpm stirs 20min.Now dough should be smooth surface exquisiteness, can be stretched as transparent film, neither too hard, nor too soft.

Dough is divided into 50 ± 0.5 weight parts, shaping sabot under room temperature (about 30 DEG C), process is about 10min.

Then proof, proofing temperature: 35 DEG C ± 2 DEG C relative humidity: 70-80%, proofing period is 1h, and proofing terminal pH is 5.90 ± 0.05.

Dough leavening completes rear surface brush liquid whole egg baking, face fire: 170 DEG C, the fire in a stove before fuel is added: 190 DEG C; Baking time 35min.

Preparation-obtained bread products bread specific volume is 3.40 ± 0.16, pH is 5.82 ± 0.04, and titration acidity is 2.40 ± 0.08.Bread sour is moderate not to stimulate, and ferment strongly fragrant pleasant, wheat fragrance is dense, and overall fragrance is pure and fresh;

With the bread of blank group (except l.lactis HM6032outside bacterium powder does not add, other compositions are all identical with step, condition) compare, the results are shown in Figure 2 and Fig. 3.Fig. 2 is the outward appearance of blank group bread; Fig. 3 be by l.lactis HM6032bacterium powder fermentation is for the outward appearance of the bread of gained.Can find out, the present embodiment by l.lactis HM6032bacterium powder fermentation is for the bread surface of gained in golden yellow, and uniform color is consistent, glossy, and bread be circular, and outwardly rouse convex, tangent plane pore is evenly fine and closely woven, and without macroscopic void, the pure white and high resilience of endoplasm, organizes fluffy spongy, the nothing life heart.

Will be by under room temperature l.lactis HM6032bacterium powder fermentation the results are shown in Figure 4 and Fig. 5 under being put in normal temperature (temperature 28 degree, humidity 55%) for the bread of gained with the blank bread organized.Fig. 4 is the outward appearance of blank group bread after 7 days; Fig. 5 be by l.lactis HM6032bacterium powder fermentation is for the outward appearance of bread after 7 days of gained.As can be seen from the figure, by l.lactis HM6032bacterium powder fermentation obviously extends shelf-lives for the bread of gained, and blank starts to find obviously visible bacterial plaque under these conditions on the 3rd day, and adds the present invention l.lactis HM6032the bread of bacterium powder starts to occur obviously visible bacterial plaque the 7th talent.

This shows, by l.lactis HM6032bacterium powder fermentation does not stimulate for the bread sour of gained is moderate, and ferment strongly fragrant pleasant, wheat fragrance is dense, and overall fragrance is pure and fresh; Surface is in golden yellow, and uniform color is consistent, glossy, and bread be circular, and outwardly rouse convex, tangent plane pore is evenly fine and closely woven, and without macroscopic void, the pure white and high resilience of endoplasm, organizes fluffy spongy, the nothing life heart; Can effective Shelf-life.

Although illustrate and describe embodiments of the invention above, be understandable that, above-described embodiment is exemplary, can not be interpreted as limitation of the present invention, those of ordinary skill in the art can change above-described embodiment within the scope of the invention when not departing from principle of the present invention and aim, revising, replacing and modification.

Claims (1)

1. a strain Lactococcus lactis l.lactis HM6032, deposit number is CGMCC No.9533.