CN106434441B - A kind of lactococcus lactis subsp and its application in cheesemaking - Google Patents
A kind of lactococcus lactis subsp and its application in cheesemaking Download PDFInfo
- Publication number
- CN106434441B CN106434441B CN201610840578.7A CN201610840578A CN106434441B CN 106434441 B CN106434441 B CN 106434441B CN 201610840578 A CN201610840578 A CN 201610840578A CN 106434441 B CN106434441 B CN 106434441B
- Authority
- CN
- China
- Prior art keywords
- lactococcus lactis
- culture
- lactis subsp
- medium
- cgmcc
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 241000194035 Lactococcus lactis Species 0.000 title claims abstract description 113
- 235000014897 Streptococcus lactis Nutrition 0.000 title claims abstract description 113
- 235000013351 cheese Nutrition 0.000 claims abstract description 53
- 244000005700 microbiome Species 0.000 claims abstract description 11
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 claims abstract description 10
- 235000014962 Streptococcus cremoris Nutrition 0.000 claims abstract description 10
- 235000013336 milk Nutrition 0.000 claims description 63
- 239000008267 milk Substances 0.000 claims description 63
- 210000004080 milk Anatomy 0.000 claims description 63
- 239000002609 medium Substances 0.000 claims description 54
- 239000001963 growth medium Substances 0.000 claims description 46
- 238000005238 degreasing Methods 0.000 claims description 41
- 239000002054 inoculum Substances 0.000 claims description 28
- 230000004913 activation Effects 0.000 claims description 24
- 238000011218 seed culture Methods 0.000 claims description 22
- 235000020183 skimmed milk Nutrition 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 17
- 239000000843 powder Substances 0.000 claims description 15
- 239000000284 extract Substances 0.000 claims description 12
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 10
- -1 citric acid hydrogen diamine Chemical class 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 9
- 235000015278 beef Nutrition 0.000 claims description 9
- 239000008103 glucose Substances 0.000 claims description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- 239000001888 Peptone Substances 0.000 claims description 6
- 108010080698 Peptones Proteins 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 235000019319 peptone Nutrition 0.000 claims description 6
- 238000012549 training Methods 0.000 claims description 6
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 5
- 239000001257 hydrogen Substances 0.000 claims description 5
- 229910052739 hydrogen Inorganic materials 0.000 claims description 5
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 5
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims description 5
- 239000001632 sodium acetate Substances 0.000 claims description 5
- 235000017281 sodium acetate Nutrition 0.000 claims description 5
- 108010076039 Polyproteins Proteins 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- VLSOAXRVHARBEQ-UHFFFAOYSA-N [4-fluoro-2-(hydroxymethyl)phenyl]methanol Chemical compound OCC1=CC=C(F)C=C1CO VLSOAXRVHARBEQ-UHFFFAOYSA-N 0.000 claims description 4
- AIUDWMLXCFRVDR-UHFFFAOYSA-N dimethyl 2-(3-ethyl-3-methylpentyl)propanedioate Chemical compound CCC(C)(CC)CCC(C(=O)OC)C(=O)OC AIUDWMLXCFRVDR-UHFFFAOYSA-N 0.000 claims description 4
- 229910000396 dipotassium phosphate Inorganic materials 0.000 claims description 4
- WHWDWIHXSPCOKZ-UHFFFAOYSA-N hexahydrofarnesyl acetone Natural products CC(C)CCCC(C)CCCC(C)CCCC(C)=O WHWDWIHXSPCOKZ-UHFFFAOYSA-N 0.000 claims description 4
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 4
- 229920000053 polysorbate 80 Polymers 0.000 claims description 4
- 235000010323 ascorbic acid Nutrition 0.000 claims description 3
- 239000011668 ascorbic acid Substances 0.000 claims description 3
- 229960005070 ascorbic acid Drugs 0.000 claims description 3
- 229940041514 candida albicans extract Drugs 0.000 claims description 3
- 229910000357 manganese(II) sulfate Inorganic materials 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-N phosphoric acid Substances OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 3
- 239000001509 sodium citrate Substances 0.000 claims description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 3
- 239000012137 tryptone Substances 0.000 claims description 3
- 239000012138 yeast extract Substances 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 2
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 2
- KCIDZIIHRGYJAE-YGFYJFDDSA-L dipotassium;[(2r,3r,4s,5r,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] phosphate Chemical compound [K+].[K+].OC[C@H]1O[C@H](OP([O-])([O-])=O)[C@H](O)[C@@H](O)[C@H]1O KCIDZIIHRGYJAE-YGFYJFDDSA-L 0.000 claims description 2
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 2
- 229940099596 manganese sulfate Drugs 0.000 claims description 2
- 239000011702 manganese sulphate Substances 0.000 claims description 2
- 235000007079 manganese sulphate Nutrition 0.000 claims description 2
- 229920000136 polysorbate Polymers 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- AWUCVROLDVIAJX-UHFFFAOYSA-N glycerol 1-phosphate Chemical compound OCC(O)COP(O)(O)=O AWUCVROLDVIAJX-UHFFFAOYSA-N 0.000 claims 1
- 235000013372 meat Nutrition 0.000 claims 1
- 230000001580 bacterial effect Effects 0.000 abstract description 36
- 238000002360 preparation method Methods 0.000 abstract description 24
- 239000000796 flavoring agent Substances 0.000 abstract description 17
- 235000019634 flavors Nutrition 0.000 abstract description 17
- 239000002253 acid Substances 0.000 abstract description 15
- 238000004519 manufacturing process Methods 0.000 abstract description 12
- 239000006071 cream Substances 0.000 abstract description 9
- 239000003205 fragrance Substances 0.000 abstract description 5
- 235000021107 fermented food Nutrition 0.000 abstract description 2
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 description 33
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 description 33
- 230000000694 effects Effects 0.000 description 22
- 238000000855 fermentation Methods 0.000 description 20
- 230000004151 fermentation Effects 0.000 description 20
- 230000001954 sterilising effect Effects 0.000 description 18
- 235000013365 dairy product Nutrition 0.000 description 17
- 240000006024 Lactobacillus plantarum Species 0.000 description 16
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 16
- 229940072205 lactobacillus plantarum Drugs 0.000 description 15
- 235000020185 raw untreated milk Nutrition 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 11
- 239000000126 substance Substances 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 238000004321 preservation Methods 0.000 description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 238000005259 measurement Methods 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 6
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 6
- JVTAAEKCZFNVCJ-REOHCLBHSA-N L-lactic acid Chemical compound C[C@H](O)C(O)=O JVTAAEKCZFNVCJ-REOHCLBHSA-N 0.000 description 6
- 108090000783 Renin Proteins 0.000 description 6
- 102100028255 Renin Human genes 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 6
- 108091005804 Peptidases Proteins 0.000 description 5
- 102000035195 Peptidases Human genes 0.000 description 5
- 239000005862 Whey Substances 0.000 description 5
- 102000007544 Whey Proteins Human genes 0.000 description 5
- 108010046377 Whey Proteins Proteins 0.000 description 5
- 238000005520 cutting process Methods 0.000 description 5
- 229910052564 epsomite Inorganic materials 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 235000019833 protease Nutrition 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 108020004465 16S ribosomal RNA Proteins 0.000 description 4
- 229920001817 Agar Polymers 0.000 description 4
- 239000008272 agar Substances 0.000 description 4
- 229940024606 amino acid Drugs 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 125000003118 aryl group Chemical group 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 239000012528 membrane Substances 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 239000000523 sample Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 3
- CATWCRUATKKAAQ-UHFFFAOYSA-N 2,3-dihydroxypropyl dihydrogen phosphate;sodium Chemical compound [Na].[Na].OCC(O)COP(O)(O)=O CATWCRUATKKAAQ-UHFFFAOYSA-N 0.000 description 3
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 3
- 229930195725 Mannitol Natural products 0.000 description 3
- 229910000019 calcium carbonate Inorganic materials 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 239000000594 mannitol Substances 0.000 description 3
- 235000010355 mannitol Nutrition 0.000 description 3
- 230000004060 metabolic process Effects 0.000 description 3
- 230000002906 microbiologic effect Effects 0.000 description 3
- 230000000877 morphologic effect Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000001766 physiological effect Effects 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 230000002797 proteolythic effect Effects 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 238000012216 screening Methods 0.000 description 3
- GWHJZXXIDMPWGX-UHFFFAOYSA-N 1,2,4-trimethylbenzene Chemical compound CC1=CC=C(C)C(C)=C1 GWHJZXXIDMPWGX-UHFFFAOYSA-N 0.000 description 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241000192125 Firmicutes Species 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 2
- AMQJEAYHLZJPGS-UHFFFAOYSA-N N-Pentanol Chemical compound CCCCCO AMQJEAYHLZJPGS-UHFFFAOYSA-N 0.000 description 2
- 241000233855 Orchidaceae Species 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- JHIVVAPYMSGYDF-UHFFFAOYSA-N cyclohexanone Chemical compound O=C1CCCCC1 JHIVVAPYMSGYDF-UHFFFAOYSA-N 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- YFHFHLSMISYUAQ-UHFFFAOYSA-N farnesane Chemical compound CCC(C)CCCC(C)CCCC(C)C YFHFHLSMISYUAQ-UHFFFAOYSA-N 0.000 description 2
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 229920001184 polypeptide Polymers 0.000 description 2
- 230000001376 precipitating effect Effects 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- POAXRNROGRXJKW-UHFFFAOYSA-N C(CCC)OC(=O)CCCC.C1=CC=CC=C1 Chemical group C(CCC)OC(=O)CCCC.C1=CC=CC=C1 POAXRNROGRXJKW-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 238000001712 DNA sequencing Methods 0.000 description 1
- 230000005526 G1 to G0 transition Effects 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- PDSNLYSELAIEBU-UHFFFAOYSA-N Longifolene Chemical compound C1CCC(C)(C)C2C3CCC2C1(C)C3=C PDSNLYSELAIEBU-UHFFFAOYSA-N 0.000 description 1
- ZPUKHRHPJKNORC-UHFFFAOYSA-N Longifolene Natural products CC1(C)CCCC2(C)C3CCC1(C3)C2=C ZPUKHRHPJKNORC-UHFFFAOYSA-N 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 235000002194 Pithecellobium dulce Nutrition 0.000 description 1
- 244000139058 Pithecellobium lobatum Species 0.000 description 1
- 235000007891 Pithecellobium lobatum Nutrition 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- NIXOWILDQLNWCW-UHFFFAOYSA-N acrylic acid group Chemical group C(C=C)(=O)O NIXOWILDQLNWCW-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000004251 balanced diet Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000012620 biological material Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000021105 fermented cheese Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- FEMOMIGRRWSMCU-UHFFFAOYSA-N ninhydrin Chemical compound C1=CC=C2C(=O)C(O)(O)C(=O)C2=C1 FEMOMIGRRWSMCU-UHFFFAOYSA-N 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000012163 sequencing technique Methods 0.000 description 1
- 210000001082 somatic cell Anatomy 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 230000009897 systematic effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/46—Streptococcus ; Enterococcus; Lactococcus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Microbiology (AREA)
- Organic Chemistry (AREA)
- Biotechnology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Polymers & Plastics (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of lactococcus lactis subsp CGMCC No.10746 and its applications in cheesemaking.The lactococcus lactis subsp (Lactococcus lactis subsp.cremoris) is deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center, deposit number are as follows: CGMCC No.10746.Its growth performance in cream is good, and phage resistance is good, and acid production speed is moderate, good for producing cheesy flavor, and yield is high, therefore can be used for preparing leavening, to be applied in the production of cheese or other fermented foods.Using cheese fragrance made from the lactococcus lactis subsp bacterial strain, pleasant, excellent flavor, texture are reasonable.It can be seen that the bacterial strain has broad application prospects in preparation of industrialization cheese.
Description
Technical field
The present invention relates to dairy product processing fields, and in particular to a kind of lactococcus lactis subsp and its in cheesemaking
In application.
Background technique
The preservation that the invention of cheese keeps milk long-term, and different cheese has diversified flavor, texture
And character, be one of advantage source of protein, fat and minerals, wherein also containing essential amino acid and vitamin such as VA,
VB2, VB6 and VB12.Aged cheese is that the milk acidification that a kind of hard, semi-rigid form protein cross by renin is dense
Contracting product.Cheese is one of optimal selection of balanced diet.
One of an important factor for cheesy flavor is the selection of influence consumer spending and acceptance, many western countries receive greatly vigorously
The cheese varieties met but rarely have in China makes inquiries.Cheesy flavor depends on the chemical component of cheese complexity itself and by wherein micro-
The influence of biology is very big.The formation of cheesy flavor is by a series of complex microorganism, biochemistry and chemical action process.Though
Environment of the right cheese microorganism group at major part from local milk supply and locality, but enterprise's production cheese is new there is still a need for adding
Strain adjust the flavor of cheese to adapt to the needs of consuming public, therefore contribute cheesy flavor excellent bacterial strain screening
It is imperative.
China is more rare to the research of novel species fermented cheese at present, and research and development are suitable for Chinese taste, special with China
The Flavor Cheese of color is the historic responsibility of the Chinese government, researcher and Dairy Enterprise.
Summary of the invention
Technical problem to be solved by the present invention lies in prior art blank is filled up, it is sub- to provide a kind of Lactococcus lactis butterfat
Kind (Lactococcus lactis subsp.cremoris) and its application in cheesemaking.The Lactococcus lactis
Subsp. cremoris can prepare leavening, to be applied to cheesemaking.
Technical solution of the present invention first is that: a kind of lactococcus lactis subsp (Lactococcus lactis
Subsp.cremoris), it is deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center, deposit number are as follows:
CGMCC No.10746。
In the present invention, lactococcus lactis subsp CGMCC No.10746 is isolated from the city Inner Mongolia Autonomous Region Lun Beier
The self-control dairy products of the black bead bush in Chenbarhu Banner east, the well-grown in cream, acid production speed is moderate, for producing cheese
Excellent flavor, yield are high.The bacterial strain is identified, result is lactococcus lactis subsp (Lactococcus lactis
Subsp.cremoris), it is named as E11.The bacterial strain is preserved in Chinese microorganism strain preservation management on April 27th, 2015
Committee's common micro-organisms center, and receive collection and register on the books number CGMCC No.10746.
Lactococcus lactis subsp CGMCC No.10746 has Microbiological Characteristics below:
1, morphologic characteristic
The well-grown on M17 culture medium is gram-positive bacteria, and cell is grown in pairs in oval, milky, no
It sprouts spore, does not move, no pod membrane.
2, the characteristic that culture is learned
Culture forms precipitating in MRS fluid nutrient medium；Transparent ring can be formed on the agar medium containing calcium carbonate；
Amphimicrobian；Chemoheterotrophy, homofermentation metabolism produce acid based on L (+)-lactic acid, do not produce gas, being capable of extracellular polysaccharide.<
Well-grown under the conditions of 45 DEG C, 30 DEG C of optimum growth temperature.
3, physiological property
Acid producing ability is strong, and acid production speed is very fast；Curdled milk fast speed, curdled milk viscosity are high；In terms of fermenting characteristic, cream can be precipitated
Clearly, curdled milk structural state is good, gives off a strong fragrance；Proteolytic activity is stronger, can by breaks down proteins be polypeptide, amino acid or its
Its inorganic, small molecule organic compound.Glucose, galactolipin, maltose and mannitol can be utilized, synanthrin cannot be utilized.
Technical solution of the present invention second is that: it is a kind of to prepare the lactococcus lactis subsp CGMCC No.10746
Method comprising following step cultivates the lactococcus lactis subsp CGMCC No.10746 in the medium.
Wherein, the culture medium is the culture medium of this field routine, and it is sub- can to grow the Lactococcus lactis butterfat
Kind CGMCC No.10746, preferably MRS culture medium, M17 culture medium, degreasing milk medium or culture medium A；More preferably
For culture medium A, the culture medium A by glucose 23g/L, soy peptone 11g/L, beef extract 11g/L, tryptone 5g/L,
Sodium acetate 1.8g/L, K2HPO41.2g/L, sodium citrate 1.2g/L, MgSO4·7H2O 0.4g/L、MnSO4·5H2O 54mg/L、
L-cysteine hydrochloride 0.5g/L and Tween 80 1g/L composition, pH 7.
In the present invention, the MRS culture medium be this field routine MRS culture medium, preferably, its by peptone 10g/L,
Beef extract 10g/L, yeast extract 5g/L, citric acid hydrogen diamine 2g/L, glucose 20g/L, tween 1ml/L, sodium acetate 5g/L, phosphoric acid
Hydrogen dipotassium 2g/L, magnesium sulfate 0.58g/L and manganese sulfate 0.25g/L composition, pH6.6.
In the present invention, the M17 culture medium is the M17 culture medium of this field routine, preferably, it is by phytone
5g/L, yeast powder 5g/L, polyprotein peptone 5g/L, ascorbic acid 0.5g/L, beef extract 2.5g/L, MgSO4·7H2O 0.01g/L and
Phosphoglycerol disodium 19g/L composition, pH7.
In the present invention, the degreasing milk medium be this field routine degreasing milk medium, preferably 10~14%
Degreasing milk medium.Skimmed milk powder is dissolved in the water and is mixed up to the degreasing milk medium, the percentage is described de-
Fat milk powder accounts for the mass percent of the skimmed milk powder and the water gross mass.
Wherein, the temperature of the culture is the temperature of this field routine, and it is sub- can to grow the Lactococcus lactis butterfat
Kind CGMCC No.10746, preferably 26~34 DEG C, be more preferably 30 DEG C.The time of the culture is that this field is conventional
Time, preferably 12~48 hours, be more preferably 48 hours.The pH of the culture is the pH, Neng Gousheng of this field routine
Lactococcus lactis subsp CGMCC No.10746 described in length, preferably 7.
Preferably, further including the steps that carrying out seed culture using seed culture medium before the culture.The seed
Culture is the seed culture of this field routine.The seed culture medium is the seed culture medium of this field routine, preferably
Degreasing milk medium is more preferably 12% degreasing milk medium, and the percentage is mass percent.The skimmed milk training
Base is supported to sterilize by 115~120 DEG C, 15~20min.The time of the seed culture is the time of this field routine, preferably
It is 12~48 hours.The temperature of the seed culture be this field routine temperature, preferably 26~34 DEG C.The seed training
Feeding inoculum concentration be this field routine inoculum concentration, preferably 1~3%, the percentage be percent by volume.The seed
The algebra of the activation of culture is the algebra of this field routine, preferably 2~3 generations.
Wherein, the method for the culture is the method for the culture of this field routine, preferably shaking flask culture or fermentor
Culture.
Technical solution provided by the invention third is that: the lactococcus lactis subsp CGMCC No.10746 is dry
Application in junket production.
The cheese is the cheese of this field routine, preferably Ida nurse cheese, Gouda cheese, Cheddar and pa
The gloomy cheese of horse.It is more preferably Ida nurse cheese.
Obtained cheese quality is close, and elasticity is moderate, and color is micro- yellow and uniform, has aged cheese characteristic chicken flavor and taste
Taste, the cheese yield prepared with the strain is high, and no whey precipitation or rancid in 6~24 months can be stored under non-refrigerated conditions.
On the basis of common knowledge of the art, above-mentioned each optimum condition, can any combination to get each preferable reality of the present invention
Example.
The reagents and materials used in the present invention are commercially available.
The positive effect of the present invention is that: the present invention provides a kind of lactococcus lactis subsp CGMCC
No.10746 and its application in cheesemaking.Bacterial strain growth performance in cream is good, and phage resistance is good, acid production speed
Moderate, produced cheesy flavor is good, and yield is high, therefore can be used for preparing leavening, to be applied to cheese or others
In the production of fermented food.Pleasant, excellent flavor, texture using cheese fragrance made from the lactococcus lactis subsp bacterial strain
Rationally.It can be seen that the bacterial strain has broad application prospects in preparation of industrialization cheese.
Biomaterial preservation information
Lactococcus lactis subsp E11 of the invention has been deposited in Chinese microorganism strain guarantor on April 27th, 2015
It hides administration committee's common micro-organisms center (CGMCC), preservation address: Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, postcode:
100101, deposit number are as follows: CGMCC No.10746, culture title are lactococcus lactis subsps, and classification naming is
Lactococcus lactis subsp.cremoris。
Lactococcus lactis subsp. lactis C24 of the invention has been deposited in Chinese microorganism strain guarantor on April 27th, 2015
It hides administration committee's common micro-organisms center (CGMCC), preservation address: Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, postcode:
100101, deposit number are as follows: CGMCC No.10744, culture title are Lactococcus lactis subsp. lactis, and classification naming is
Lactococcus lactis subsp.lactis。
Lactococcus lactis subsp. lactis C45 of the invention has been deposited in Chinese microorganism strain guarantor on April 27th, 2015
It hides administration committee's common micro-organisms center (CGMCC), preservation address: Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, postcode:
100101, deposit number are as follows: CGMCC No.10745, culture title are Lactococcus lactis subsp. lactis, and classification naming is
Lactococcus lactis subsp.lactis。
Lactobacillus plantarum G42 of the invention has been deposited in Chinese microorganism strain preservation management committee on April 27th, 2015
Member's meeting common micro-organisms center (CGMCC), preservation address: Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, postcode: 100101,
Deposit number are as follows: CGMCC No.10747, culture title are lactobacillus plantarums, and classification naming is Lactobacillus
plantarum。
Detailed description of the invention
Fig. 1 is the colonial morphology of lactococcus lactis subsp CGMCC No.10746.
Fig. 2 is the growth curve of lactococcus lactis subsp CGMCC No.10746.
Fig. 3 is effect example 2 and the radar for obtaining cheese fermentation later period main flavor prepared by comparative example 2
Figure.
Specific embodiment
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to the reality
It applies among a range.In the following examples, the experimental methods for specific conditions are not specified, according to conventional methods and conditions, or according to quotient
The selection of product specification.
The acquisition of 1 lactococcus lactis subsp CGMCC No.10746 of embodiment
(1), by locality self-control dairy products, (acquisition is revived from the city Inner Mongolia Autonomous Region Lun Beier Chenbarhu Banner east Wu Zhuer
Wood) it is taken out from cryopreservation tube, gradient dilution is carried out using sterile water, 10 times of gradient dilution liquid, which are spread evenly across, have passed through 121
DEG C, 15 minutes sterilizing M17 broth bouillon in (M17 broth bouillon be the M17Agar culture medium without containing agar, be purchased from
OXOID company, Britain) 30 DEG C culture 48 hours, isolated and purified, carry out microbiologic properties and physiological property screening, chosen full
The bacterium colony of sufficient the following conditions: somatic cells are creamy white, oval is grown in pairs, spore of not sprouting, and do not move, no pod membrane, thus
According to above-mentioned condition, suitable bacterial strain is isolated；These suitable bacterial strains are cultivated under the conditions of degreasing milk medium, select 48
PH drops to 3.87 after hour, and viscosity 0.215, total peptidase activity is calculated as 1.23 bacterial strain (specific operating condition ginseng with Leu
See the embodiment of the present invention 3~4), as bacterial strain E11, oese picking bacterial strain E11 in 3 generation of continuous liquid culture, obtain activation
Strain.
(2), the strain of step (1) resulting activation is inoculated in 12% skimmed milk of pH7 with the inoculum concentration of 2% (v/v)
(skimmed milk powder cooperates dairy industry Co., Ltd purchased from New Zealand Westland to culture medium, and skimmed milk powder is dissolved in the water mixing i.e.
Degreasing milk medium is obtained, the percentage is the quality percentage that the skimmed milk powder accounts for the skimmed milk powder and the water gross mass
Than) in, 30 DEG C obtain culture solution in culture 16 hours.
Lactococcus lactis subsp E11 was deposited in Chinese microorganism strain preservation management committee on April 27th, 2015
Member's meeting common micro-organisms center (CGMCC), deposit number are as follows: CGMCC No.10746, culture title are Lactococcus lactis creams
Rouge subspecies, classification naming are Lactococcus lactis subsp.cremoris.
The morphological characteristic of 2 lactococcus lactis subsp CGMCC No.10746 of embodiment
After 30 DEG C of M17 culture medium culture lactococcus lactis subsp CGMCC No.10746 48 hours, seen
It examines, colonial morphology is as shown in Figure 1.
Wherein, the M17 culture medium is by phytone 5g/L, yeast powder 5g/L, polyprotein peptone 5g/L, ascorbic acid
0.5g/L, beef extract 2.5g/L, MgSO4·7H2O 0.01g/L and phosphoglycerol disodium 19g/L composition, pH7.
As a result, it has been found that lactococcus lactis subsp CGMCC No.10746 well-grown on M17 culture medium, for leather
Lan Shi positive bacteria, cell are grown in pairs in oval, and milky, spore of not sprouting does not move, no pod membrane.
The culture characteristic of 3 lactococcus lactis subsp CGMCC No.10746 of embodiment
Using 30 DEG C of M17 culture medium culture lactococcus lactis subsp CGMCC No.10746 48 hours.
The growth curve of lactococcus lactis subsp CGMCC No.10746 is as shown in Fig. 2, wherein ordinate is at this time
OD 600nm, abscissa be culture hourage.Fig. 2 explanation, with the extension of time, the bacterial strain constantly rises in value, until culture 22 is small
Constantly enter stationary phase.
It sinks the study found that lactococcus lactis subsp CGMCC No.10746 cultivates formation in MRS fluid nutrient medium
It forms sediment；Transparent ring is all formed on the agar medium containing calcium carbonate；Its amphimicrobian；Chemoheterotrophy, homofermentation metabolism, produces
Acid does not produce gas based on L (+)-lactic acid, being capable of extracellular polysaccharide.Well-grown under the conditions of < 45 DEG C, optimum growth temperature 30
℃。
The characteristic of 4 lactococcus lactis subsp CGMCC No.10746 of embodiment
A), product acid activity
Lactococcus lactis subsp CGMCC No.10746 is inoculated in by the inoculum concentration of 1% (v/v) equipped with sterilizing
In the triangular flask of degreasing milk medium, it is placed in 30 DEG C of constant incubator cultures, one triangular flask of taking-up in every 6 hours, not to be inoculated with
The degreasing milk medium of lactococcus lactis subsp CGMCC No.10746 surveys pH value, the results are shown in Table 1 as control.
The rate of producing acid of 1 lactococcus lactis subsp CGMCC No.10746 of table
| 0 hour | 6 hours | 12 hours | 18 hours | 24 hours | 30 hours | 36 hours | 48 hours | |
| pH | 7 | 5.5 | 5.0 | 4.88 | 4.48 | 4.12 | 3.90 | 3.87 |
As shown in Table 1, lactococcus lactis subsp CGMCC No.10746 acid production speed is very fast, and after 48 hours, pH is only
It is 3.87, the sour power of production is stronger, it can be used for the pre-acidified speed of raw material milk, and the formation of acid has the function of being conducive to strengthen renin
The dissolution of calcium in effect and cream, convenient for the formation of ziega.
B), the curdled milk time in skimmed milk and curdled milk viscosity measurement
Lactococcus lactis subsp CGMCC No.10746 is inoculated in by the inoculum concentration of 1% (v/v) equipped with sterilizing
In the triangular flask of degreasing milk medium, 30 DEG C of constant incubator cultures are placed in, are kept for 48 hours up under its curdled milk, 4 DEG C of environment.
Measure the viscosity (mPa/s) of each fermentation yogurt after curdled milk respectively with rotational viscometer (being purchased from proRheo company, Germany).Measurement
No. 2 rotors of Shi Xuanyong, speed 64r/s.Every 15 seconds values are primary when measurement, and minute is 3 minutes, and the results are shown in Table 2.
As shown in Table 2, lactococcus lactis subsp CGMCC No.10746 curdled milk speed is fast, and curdled milk viscosity is higher.
The curdled milk time of 2 lactococcus lactis subsp CGMCC No.10746 of table and curdled milk viscosity
| Bacterial strain | The curdled milk time/h | Viscosity mPa/s |
| Lactococcus lactis subsp CGMCC No.10746 | 24 | 215 |
C), fermentation character is tested
Lactococcus lactis subsp CGMCC No.10746 is inoculated in by the inoculum concentration of 1% (v/v) equipped with sterilizing
In the triangular flask of degreasing milk medium, 30 DEG C of constant incubator cultures are placed in, until its curdled milk, investigates its curd taste, whey
The quality of precipitation situation and grumeleuse, the results are shown in Table 3.
The fermentation character of 3 lactococcus lactis subsp CGMCC No.10746 of table
D), total peptidase activity test of thallus cell-free extract
The lactococcus lactis subsp CGMCC No.10746 cell-free extract of 100 μ g protein content volumes is inoculated with
It in 100 μ L substrates, is cultivated 23 hours at 13 DEG C, measures the concentration of total free amino acid in solution, measure each bacterial strain according to this
The height of total peptidase activity, wherein (concrete operation step is referring to Zhao for ninhydrin method measurement total free amino acid content using cadmium-
It builds, waits screening and its biological characteristic research [J] dairy industry science and technology of peptase superior strain, 2007,123 (2): 69-
72.)。
As a result the total peptidase activity (in terms of Leu) for measuring lactococcus lactis subsp CGMCC No.10746 is 1.23.
This illustrates that lactococcus lactis subsp CGMCC No.10746 has certain proteolytic activity, and total peptidase activity value is got over
Greatly, the ability of proteolysis is stronger.
E), other physiological characteristics are tested
According to the record of " primary Jie Shi systematic bacteriology handbook " (the 8th edition, 1984, Science Press), to Lactococcus lactis
Subsp. cremoris CGMCC No.10746 carries out physiological characteristic test, as a result, it has been found that, glucose, galactolipin, maltose can be utilized
And mannitol, synanthrin cannot be utilized.
F), 16S rDNA sequence is analyzed
The analysis of 16S rDNA sequence: the 16S of primer amplification lactococcus lactis subsp CGMCC No.10746 is utilized
RDNA segment purifies, recycling, and then carrying out DNA sequencing using sequenator ABI3730-XL, (the upper gloomy promise biotechnology of the Shanghai's style is limited
Company).As a result, it has been found that lactococcus lactis subsp CGMCC No.10746 is subjected to alignment in ncbi database,
It is 99% with lactococcus lactis subsp sequence homology.Due to when 16S rDNA sequence homology be higher than 97% when, can
To be considered of the same race in belonging to, therefore lactococcus lactis subsp CGMCC No.10746 belongs to lactococcus lactis subsp
(Lactococcus lactis subsp.cremoris)。
Wherein, the result such as SEQ ID of the 16S rRNA gene sequencing of lactococcus lactis subsp CGMCC No.10746
Shown in NO.1.
To sum up, embodiment 2~4 data explanation, the lactococcus lactis subsp CGMCC No.10746 have with
Under Microbiological Characteristics:
1, morphologic characteristic
The well-grown on M17 culture medium is gram-positive bacteria, and cell is grown in pairs in oval, milky, no
It sprouts spore, does not move, no pod membrane.
2, the characteristic that culture is learned
Culture forms precipitating in MRS fluid nutrient medium；Transparent ring can be formed on the agar medium containing calcium carbonate；
Amphimicrobian；Chemoheterotrophy, homofermentation metabolism produce acid based on L (+)-lactic acid, do not produce gas, being capable of extracellular polysaccharide.<
Well-grown under the conditions of 45 DEG C, 30 DEG C of optimum growth temperature.
3, physiological property
Acid producing ability is strong, and acid production speed is very fast；Curdled milk fast speed, curdled milk viscosity are high；In terms of fermenting characteristic, cream can be precipitated
Clearly, curdled milk structural state is good, gives off a strong fragrance；Proteolytic activity is stronger, can by breaks down proteins be polypeptide, amino acid or its
Its inorganic, small molecule organic compound.Glucose, galactolipin, maltose and mannitol can be utilized, synanthrin cannot be utilized.
The fermentation of 5 lactococcus lactis subsp CGMCC No.10746 of embodiment
Seed culture medium: (skimmed milk powder cooperates the limited public affairs of dairy industry purchased from New Zealand Westland to 12% degreasing milk medium
Skimmed milk powder is dissolved in the water and mixes up to degreasing milk medium by department, and the percentage is that the skimmed milk powder accounts for described take off
The mass percent of fat milk powder and the water gross mass), the percentage is mass percent.The skimmed milk culture bacterium passes through
It sterilizes for 115 DEG C, 15 minutes.
28 DEG C of the cultivation temperature of seed culture medium in seed bottle, cultivation cycle 32 hours, inoculum concentration 1%, described hundred
Divide than being the percent by volume for accounting for fermentation medium.Activated for 2 generations in seed culture medium.
Fermentation medium: by glucose 23g/L, soy peptone 11g/L, beef extract 11g/L, tryptone 5g/L, second
Sour sodium 1.8g/L, K2HPO41.2g/L, sodium citrate 1.2g/L, MgSO4·7H2O0.4g/L、MnSO4·5H2O 54mg/L、L-
Cysteine hydrochloride 0.5g/L and Tween 80 1g/L composition, pH 7.
Cultivation temperature is 30 DEG C, and cultivation cycle 48 hours, culture pH was 7.
The fermentation of 6 lactococcus lactis subsp CGMCC No.10746 of embodiment
Seed culture medium: 12% degreasing milk medium, the percentage are mass percent.Skimmed milk culture bacterium warp
120 DEG C, 20 minutes are crossed to sterilize.
26 DEG C of the cultivation temperature of seed culture medium in seed bottle, cultivation cycle 48 hours, inoculum concentration 3%, described hundred
Divide than being the percent by volume for accounting for fermentation medium.Activated for 3 generations in seed culture medium.
Fermentation medium (M17 culture medium): by phytone 5g/L, yeast powder 5g/L, polyprotein peptone 5g/L, Vitamin C
Sour 0.5g/L, beef extract 2.5g/L, MgSO4·7H2O 0.01g/L and phosphoglycerol disodium 19g/L composition, pH7.
Cultivation temperature is 26 DEG C, and cultivation cycle 48 hours, culture pH was 7.
The fermentation of 7 lactococcus lactis subsp CGMCC No.10746 of embodiment
Seed culture medium: 10% degreasing milk medium, the percentage are mass percent.Skimmed milk culture bacterium warp
115 DEG C, 15 minutes are crossed to sterilize.
34 DEG C of the cultivation temperature of seed culture medium in seed bottle, cultivation cycle 12 hours, inoculum concentration 2%, described hundred
Divide than being the percent by volume for accounting for fermentation medium.Activated for 2 generations in seed culture medium.
Fermentation medium (MRS culture medium): by 20g/L glucose, 10g/L soy peptone, 10g/L beef extract, 5g/L
Yeast extract, 5g/L sodium acetate, 2g/L K2HPO4, 2g/L citric acid hydrogen diamine, 0.58g/L MgSO4·7H2O、0.25g/
LMnSO4·5H2O, 0.5g/L L-cysteine hydrochloride and 1ml/L Tween 80 composition, pH6.6.
Cultivation temperature is 34 DEG C, and cultivation cycle 12 hours, culture pH was 6.6.
The preparation of leavening of the embodiment 8 containing lactococcus lactis subsp CGMCC No.10746
Lactococcus lactis subsp E11 is inoculated in the skimmed milk of 12% (w/v) sterilizing by the inoculum concentration of 2% (v/v)
In culture medium (cooperating dairy industry Co., Ltd purchased from New Zealand Westland), 30 DEG C of constant incubator cultures 24 hours are placed in, it is living
Changed for 2 generations, obtains the bacterial strain of activation.The bacterial strain of activation is inoculated in the skimmed milk of 12% (w/v) sterilizing by the inoculum concentration of 2% (v/v)
In culture medium, it is placed in 30 DEG C of constant incubator cultures and expands culture for 24 hours, be repeated 3 times to get the leavening containing E11
1。
The preparation of leavening of the embodiment 9 containing lactococcus lactis subsp CGMCC No.10746
(1), lactococcus lactis subsp E11, Lactococcus lactis subsp. lactis C24 are connect by the inoculum concentration of 2% (v/v)
Kind is placed in 30 in the degreasing milk medium (cooperating dairy industry Co., Ltd purchased from New Zealand Westland) that 12% (w/v) sterilizes
It DEG C constant incubator culture 24 hours, activated for 2 generations, obtains the bacterial strain of activation.The bacterial strain of activation is connect by the inoculum concentration of 2% (v/v)
Kind is placed in 30 DEG C of constant incubator cultures and expands culture for 24 hours in the degreasing milk medium that 10% (w/v) sterilizes, weight
It is 3 times multiple.
(2), lactococcus lactis subsp E11, the Lactococcus lactis obtained the resulting culture of step (1) is sub-
Kind C24, the ratio that the viable count according to the lactococcus lactis subsp E11, Lactococcus lactis subsp. lactis C24 is 1:1
Mixing is to get the leavening 2 containing E11 and C24.
The preparation of leavening of the embodiment 10 containing lactococcus lactis subsp CGMCC No.10746
(1), lactococcus lactis subsp E11, Lactococcus lactis subsp. lactis C45 are connect by the inoculum concentration of 2% (v/v)
Kind is placed in 30 in the degreasing milk medium (cooperating dairy industry Co., Ltd purchased from New Zealand Westland) that 12% (w/v) sterilizes
It DEG C constant incubator culture 24 hours, activated for 2 generations, obtains the bacterial strain of activation.The bacterial strain of activation is connect by the inoculum concentration of 2% (v/v)
Kind is placed in 30 DEG C of constant incubator cultures and expands culture for 24 hours in the degreasing milk medium that 10% (w/v) sterilizes, weight
It is 3 times multiple.
(2), lactococcus lactis subsp E11, the Lactococcus lactis obtained the resulting culture of step (1) is sub-
Kind C45, the ratio that the viable count according to the lactococcus lactis subsp E11, Lactococcus lactis subsp. lactis C45 is 1:1
Mixing is to get the leavening 3 containing E11 and C45.
The preparation of leavening of the embodiment 11 containing lactococcus lactis subsp CGMCC No.10746
(1), lactococcus lactis subsp E11, lactobacillus plantarum G42 are inoculated in 12% by the inoculum concentration of 2% (v/v)
(w/v) in the degreasing milk medium (cooperating dairy industry Co., Ltd purchased from New Zealand Westland) to sterilize, 30 DEG C of constant temperature trainings are placed in
It supports case culture 24 hours, activated for 2 generations, obtain the bacterial strain of activation.The bacterial strain of activation is inoculated in 10% by the inoculum concentration of 2% (v/v)
(w/v) in the degreasing milk medium to sterilize, 30 DEG C of constant incubator cultures is placed in and are expanded culture within 24 hours, are repeated 3 times.
(2), lactococcus lactis subsp E11, the lactobacillus plantarum G42 for obtaining the resulting culture of step (1), is pressed
The ratio that viable count according to the lactococcus lactis subsp E11, lactobacillus plantarum G42 is 1:1 mixes to contain E11
With the leavening 4 of G42.
The preparation of leavening of the embodiment 12 containing lactococcus lactis subsp CGMCC No.10746
(1), by lactococcus lactis subsp E11, Lactococcus lactis subsp. lactis C24 and Lactococcus lactis subsp. lactis
The degreasing milk medium that C45 is inoculated in 12% (w/v) sterilizing by the inoculum concentration of 2% (v/v) (is cooperated purchased from New Zealand Westland
Dairy industry Co., Ltd) in, 30 DEG C of constant incubator cultures 24 hours are placed in, activated for 2 generations, obtains the bacterial strain of activation.By the bacterium of activation
Strain is inoculated in the degreasing milk medium of 10% (w/v) sterilizing by the inoculum concentration of 2% (v/v), is placed in 30 DEG C of constant incubator trainings
It supports 24 hours and expands culture, be repeated 3 times.
(2), lactococcus lactis subsp E11, the Lactococcus lactis obtained the resulting culture of step (1) is sub-
Kind C24 and Lactococcus lactis subsp. lactis C45, according to the lactococcus lactis subsp E11, Lactococcus lactis subsp. lactis
The ratio that the viable count of C24 and Lactococcus lactis subsp. lactis C45 are 6:2:4 mixes to get the hair containing E11, C24 and C45
Ferment agent 5.
The preparation of leavening of the embodiment 13 containing lactococcus lactis subsp CGMCC No.10746
(1), lactococcus lactis subsp E11, Lactococcus lactis subsp. lactis C24 and lactobacillus plantarum G42 are pressed 2%
(v/v) degreasing milk medium that inoculum concentration is inoculated in 12% (w/v) sterilizing is (limited purchased from New Zealand Westland cooperation dairy industry
Company) in, 30 DEG C of constant incubator cultures 24 hours are placed in, activated for 2 generations, obtains the bacterial strain of activation.The bacterial strain of activation is pressed 2%
(v/v) inoculum concentration is inoculated in the degreasing milk medium of 10% (w/v) sterilizing, is placed in 30 DEG C of constant incubator cultures 24 hours
It expands culture, is repeated 3 times.
(2), lactococcus lactis subsp E11, the Lactococcus lactis obtained the resulting culture of step (1) is sub-
Kind C24 and lactobacillus plantarum G42, according to the lactococcus lactis subsp E11, Lactococcus lactis subsp. lactis C24 and plant
The ratio that the viable count of object lactobacillus G42 is 2:1:1 mixes to get the leavening 6 containing E11, C24 and G42.
The preparation of leavening of the embodiment 14 containing lactococcus lactis subsp CGMCC No.10746
(1), lactococcus lactis subsp E11, Lactococcus lactis subsp. lactis C45 and lactobacillus plantarum G42 are pressed 2%
(v/v) degreasing milk medium that inoculum concentration is inoculated in 12% (w/v) sterilizing is (limited purchased from New Zealand Westland cooperation dairy industry
Company) in, 30 DEG C of constant incubator cultures 24 hours are placed in, activated for 2 generations, obtains the bacterial strain of activation.The bacterial strain of activation is pressed 2%
(v/v) inoculum concentration is inoculated in the degreasing milk medium of 10% (w/v) sterilizing, is placed in 30 DEG C of constant incubator cultures 24 hours
It expands culture, is repeated 3 times.
(2), lactococcus lactis subsp E11, the Lactococcus lactis obtained the resulting culture of step (1) is sub-
Kind C45 and lactobacillus plantarum G42, according to the lactococcus lactis subsp E11, Lactococcus lactis subsp. lactis C45 and plant
The ratio that the viable count of object lactobacillus G42 is 3:1:1 mixes to get the leavening 7 containing E11, C45 and G42.
The preparation of leavening of the embodiment 15 containing lactococcus lactis subsp CGMCC No.10746
(1), by lactococcus lactis subsp E11, Lactococcus lactis subsp. lactis C24, Lactococcus lactis subsp. lactis
C45 and lactobacillus plantarum G42 is inoculated in the degreasing milk medium of 12% (w/v) sterilizing by the inoculum concentration of 2% (v/v) (purchased from new
West orchid Westland cooperates dairy industry Co., Ltd) in, 30 DEG C of constant incubator cultures 24 hours are placed in, activated for 2 generations, obtains activation
Bacterial strain.The bacterial strain of activation is inoculated in the degreasing milk medium of 10% (w/v) sterilizing by the inoculum concentration of 2% (v/v), is placed in 30
It DEG C expands culture within constant incubator culture 24 hours, is repeated 3 times.
(2), lactococcus lactis subsp E11, the Lactococcus lactis obtained the resulting culture of step (1) is sub-
Kind C24, Lactococcus lactis subsp. lactis C45 and lactobacillus plantarum G42, according to the lactococcus lactis subsp E11, lactic acid
The viable count of galactococcus lactic acid subspecies C24, Lactococcus lactis subsp. lactis C45 and lactobacillus plantarum G42 are the ratio of 20:1:2:2
Example mixing is to get the leavening 8 containing E11, C24, C45 and G42.
The preparation of leavening of the embodiment 16 containing lactococcus lactis subsp CGMCC No.10746
(1), by lactococcus lactis subsp E11, Lactococcus lactis subsp. lactis C24, Lactococcus lactis subsp. lactis
C45 and lactobacillus plantarum G42 is inoculated in the degreasing milk medium of 12% (w/v) sterilizing by the inoculum concentration of 2% (v/v) (purchased from new
West orchid Westland cooperates dairy industry Co., Ltd) in, 30 DEG C of constant incubator cultures 24 hours are placed in, activated for 2 generations, obtains activation
Bacterial strain.The bacterial strain of activation is inoculated in the degreasing milk medium of 10% (w/v) sterilizing by the inoculum concentration of 2% (v/v), is placed in 30
It DEG C expands culture within constant incubator culture 24 hours, is repeated 3 times.
(2), lactococcus lactis subsp E11, the Lactococcus lactis obtained the resulting culture of step (1) is sub-
Kind C24, Lactococcus lactis subsp. lactis C45 and lactobacillus plantarum G42, according to the lactococcus lactis subsp E11, lactic acid
The viable count of galactococcus lactic acid subspecies C24, Lactococcus lactis subsp. lactis C45 and lactobacillus plantarum G42 are the ratio of 5:2:1:2
Mixing is to get the leavening 9 containing E11, C24, C45 and G42.
Effect example 1
(1) 50L raw milk (being purchased from Kingsoft pasture) is filtered, is stirred evenly, it is cooling after 72 DEG C, 2min pasteurize
To 31 DEG C.Leavening 1 made from embodiment 8 is poured into the raw milk after pasteurize, the dense of the leavening 1 in raw milk is made
Degree is 2%, and the percentage is percent by volume.0.5g/50L renin (Fromase is added while leavening is added
750XLG is purchased from Chr. Hansen A/S), it cultivates under 31 DEG C of constant temperature to pH 6.5.
It 2) is 1cm at volume by curd cutting made from step 1)3Grumeleuse, all creams are discharged after being slowly stirred 10min
Clearly；It is added salt salt marsh 20 hours of 2.5%, the percentage is mass percent.Enter square dies later, is put on mold
One keg water (about 1.0 kilograms) is simultaneously periodically overturn, and the time continues 12h.It is 10 DEG C later, 4 months mature, obtain Cheddar.
Effect example 2
(1) 50L raw milk is filtered, is stirred evenly, 28 DEG C are cooled to after 75 DEG C, 2min pasteurize.It will implement
Leavening 5 made from example 12 pours into the raw milk after pasteurize, makes the concentration 1% of the leavening 5 in raw milk, described
Percentage is percent by volume.0.8g/50L renin is added while leavening is added, and (Fromase 750XLG, is purchased from
Chr. Hansen A/S), it cultivates under 28 DEG C of constant temperature to pH 6.5.
It 2) is 1.2cm at volume by curd cutting made from step 1)3Grumeleuse, be slowly stirred 20min.Then exist
In 45min, temperature is increased to 40 DEG C from 28 DEG C.It is then discharged out all whey；It is added salt salt marsh 20 hours of 2%, it is described
Percentage is mass percent.Enter square dies later, a keg water (about 1.0 kilograms) is put on mold and periodically overturns, when
Between continue 15 hours.Then 15 DEG C, 3 months mature, obtain Ida nurse cheese.
Effect example 3
(1) 50L raw milk is filtered, is stirred evenly, 32 DEG C are cooled to after 75 DEG C, 3min pasteurize.It will implement
Leavening 8 made from example 15 pours into the raw milk after pasteurize, makes the concentration 1% of the leavening 8 in raw milk, described
Percentage is percent by volume.0.3g/50L renin is added while leavening is added, and (Fromase 750XLG, is purchased from
Chr. Hansen A/S), it cultivates under 32 DEG C of constant temperature to pH 6.5.
It 2) is 1.4cm at volume by curd cutting made from step 1)3Grumeleuse, be slowly stirred 20min.It is used at 35 DEG C
Water washing grumeleuse, and it is kept stirring 25min.It is then discharged out all whey.Square dies are added, squeeze 75min, are acidified 1 hour.
Add 2% salt salt marsh 4 days, the percentage is mass percent.Then 12 DEG C, 6 months mature, it obtains cutting up to dry
Junket.
Effect example 4
(1) 50L raw milk is filtered, is stirred evenly, 30 DEG C are cooled to after 73 DEG C, 3min pasteurize.It will implement
Leavening 9 made from example 16 pours into the raw milk after pasteurize, makes the concentration 1% of the leavening 9 in raw milk, described
Percentage is percent by volume.0.7g/50L renin is added while leavening is added, and (Fromase 750XLG, is purchased from
Chr. Hansen A/S), it cultivates under 30 DEG C of constant temperature to pH 6.5.
It 2) is 1.0cm at volume by curd cutting made from step 1)3Grumeleuse.Then in 30min, by temperature from
30 DEG C are increased to 39 DEG C, and are kept stirring 1 hour.It is then discharged out all whey.Square dies, dry salt salt marsh 2 days is added.Then
It is 12 DEG C, 5 months mature, obtain Gouda cheese.
Comparative example 1
Cheddar is made using commercial fermentation agent CHOOZITTM RM 32 (DANISCO company).Contain in the leavening
Lactococcus lactis subsp, lactococcus lactis subsp, Lactococcus lactis biacetyl subspecies and streptococcus thermophilus.
Remaining preparation method is identical with the preparation method of effect example 1.
Comparative example 2
Ida nurse cheese is made using commercial fermentation agent FD-DVS R-704 (Chr. Hansen A/S).In the leavening
Contain lactococcus lactis subsp and lactococcus lactis subsp.
Remaining preparation method is identical with the preparation method of effect example 2.
Comparative example 3
Commercial fermentation agent FD-DVS CHN-22 (Chr. Hansen A/S) makes Cheddar.Contain in the leavening
Lactococcus lactis subsp, lactococcus lactis subsp, Lactococcus lactis biacetyl subspecies and leukonid.
Remaining preparation method is identical with the preparation method of effect example 3.
Comparative example 4
(1) by Lactococcus lactis subsp. lactis BD164 (deposit number are as follows: CGMCC No.10751), Lactococcus lactis cream
Sour subspecies BD2263 (deposit number are as follows: CGMCC No.10749), Lactococcus lactis subsp. lactis BD401 (deposit number are as follows:
CGMCC No.10752) and Leuconostoc mesenteroides LM79 (deposit number are as follows: CGMCC No.10750) press 2% (v/v) inoculation
Amount is inoculated in the degreasing milk medium (cooperating dairy industry Co., Ltd purchased from New Zealand Westland) of 10% (w/v) sterilizing, is set
In 30 DEG C constant incubator culture 24 hours, activate 2 generations, obtain the bacterial strain of activation.The bacterial strain of activation is pressed to the inoculation of 2% (v/v)
Amount is inoculated in the degreasing milk medium of 10% (w/v) sterilizing, is placed in 30 DEG C of constant incubator cultures and is carried out expansion training in 24 hours
It supports, is repeated 3 times, obtain culture.
(2) the resulting culture of step (1) is obtained into Lactococcus lactis subsp. lactis BD164, Lactococcus lactis Asia
Kind BD2263, Lactococcus lactis subsp. lactis BD401 and Leuconostoc mesenteroides LM79, then according to the Lactococcus lactis
Subspecies BD401, the Lactococcus lactis subsp. lactis BD2263, the Lactococcus lactis subsp. lactis BD164 and the goldbeater's skin
The ratio that the viable count of leukonid LM79 is 1:1:1:1 mixes, and obtains cheese starter A.
(3) Cheddar is made using cheese starter A.Remaining preparation method and the preparation method of effect example 1 are complete
It is exactly the same.
The measurement of flavor substance in 1 cheese of Application Example
Using low-polarity components (GC-MS), (referring to Wu Gu equality, gas chromatograph-mass spectrometer method measures amino first in 7 in vegetables
1999,15 (6): ester pesticide, Chinese public health 534), measure effect example 1,4 and comparative example 1,4 are made
The flavor substance of standby cheese.The results are shown in Table 4.
4 cheese of table fermentation initial stage main flavor and its content
Wherein, the meaning of "-" indicates that content down under minimum detection value, can be estimated without containing the substance.It can by table 4
It is compared with finding out with the Ida cheese of commercial fermentation agent preparation (i.e. the cheese of the preparation of comparative example 1) and comparative example 4,
The aged cheese of the resulting leavening production of the special bacterial strain that the present invention selects has special aromatic substance different at fermentation initial stage
Amylalcohol, isoamyl alcohol mainly have calvados fragrance and acid.And other key aroma ingredients and commercial fermentation agent preparation
Ida cheese has significant difference compared to content.
Application Example 2
Using low-polarity components (GC-MS), cheese prepared by effect example 2,3 and comparative example 2,4 is measured
Aromatic substance.The results are shown in Table 5.Fig. 3 is the radar map of these aromatic substance contents.
The measurement of aromatic substance content in 5 cheese of table
Wherein, the meaning of "-" indicates that content down under minimum detection value, can be estimated without containing the substance.By 5 He of table
Fig. 3 can be seen that effect example preparation cheese in also detect butyric acid, 1,2,4- trimethylbenzene, amylalcohol, cyclohexanone, 1- second
- 2,3 dimethyl benzene of base, 3- methyltridec, 2,6,10- trimethyldodecane, acrylic acid-2-ethyl caproite, longifolene, adjacent benzene
Dibutyl carboxylic acid, and above-mentioned substance is not detected in the cheese of comparative example preparation.
Application Example 3
It is using Texture instrument (being purchased from Britain Stable Micro Systems company), effect example 1,2 and comparison is real
Apply the measurement that the equal prepared cheese of example 3 carries out texture characteristic.Wherein, measurement method is to push, test speed 5.00mm/ seconds；
Testing time is 5 seconds；Probe type is P/5 probe, and every group of sample is measured in parallel 5 times.The results are shown in Table 6.
The measurement of 6 cheese texture characteristic of table
| Embodiment | Hardness/g | Viscosity | Elasticity |
| Effect example 1 | 1301.66±38.32 | -40.00±7.64 | 0.25±0.04 |
| Effect example 2 | 1206.85±55.36 | -39.74±5.46 | 0.32±0.08 |
| Comparative example 3 | 1026.34±215.84 | -40.50±6.76 | 0.21±0.06 |
Application Example 4
Subjective appreciation experiment
This subjective appreciation personnel include 12 personnel for being engaged in food research, are familiar with subjective appreciation points for attention and comment
Minute mark is quasi-.Total score is 50 points, and score is evaluated in accordance with table 7.Each assessment officer independently evaluates, and uses clear water when replacing sample every time
It gargles, the results are shown in Table 8.
7 cheese subjective appreciation method of table
8 cheese results of sensory evaluation of table
The result of table 8 illustrates, cheese produced by the present invention characteristic odor, in terms of be substantially better than comparison and implement
Cheese obtained by example, whole scoring are also relatively high.
It should be understood that those skilled in the art can make the present invention various after having read above content of the invention
Change or modification, these equivalent forms also fall within the scope of the appended claims of the present application.
Claims (12)
1. a kind of lactococcus lactis subsp (Lactococcus lactis subsp.cremoris), which is characterized in that its
It is deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center, deposit number are as follows: CGMCC No.10746.
2. a kind of method for preparing lactococcus lactis subsp CGMCC No.10746 as described in claim 1, feature
It is comprising following step cultivates the lactococcus lactis subsp CGMCC No.10746 in the medium.
3. method according to claim 2, which is characterized in that the culture medium is MRS culture medium, M17 culture medium, skimmed milk
Culture medium or culture medium A, the culture medium A is by glucose 23g/L, soy peptone 11g/L, beef extract 11g/L, tryptone
5g/L, sodium acetate 1.8g/L, K2HPO4 1.2g/L, sodium citrate 1.2g/L, MgSO4•7H2O 0.4g/L、MnSO4•5H2O
54mg/L, L-cysteine hydrochloride 0.5g/L and Tween 80 1g/L composition；The MRS culture medium is by peptone 10g/L, ox
Meat extract 10g/L, yeast extract 5g/L, citric acid hydrogen diamine 2g/L, glucose 20g/L, tween 1ml/L, sodium acetate 5g/L, phosphoric acid hydrogen
Dipotassium 2g/L, magnesium sulfate 0.58g/L and manganese sulfate 0.25g/L composition；The M17 culture medium is by phytone 5g/L, yeast
Powder 5g/L, polyprotein peptone 5g/L, ascorbic acid 0.5g/L, beef extract 2.5g/L, MgSO4•7H2O 0.01g/L and phosphoglycerol two
Sodium 19g/L composition；The degreasing milk medium is 10 ~ 14% degreasing milk mediums, and the percentage is mass percent.
4. method as claimed in claim 3, which is characterized in that the culture medium is the culture medium A.
5. method according to claim 2, which is characterized in that the temperature of the culture is 26 ~ 34 DEG C；The time of the culture
It is 12 ~ 48 hours.
6. method as claimed in claim 5, which is characterized in that the temperature of the culture is 30 DEG C.
7. method according to claim 2, which is characterized in that further include being planted using seed culture medium before the culture
The step of son culture；The seed culture is degreasing milk medium.
8. the method for claim 7, which is characterized in that the degreasing milk medium is 12% degreasing milk medium, described
Percentage be mass percent；The degreasing milk medium sterilizes by 115 ~ 120 DEG C, 15 ~ 20min.
9. the method for claim 7, which is characterized in that the temperature of the seed culture is 26 ~ 34 DEG C；The seed training
The feeding time is 12 ~ 48 hours.
10. the method for claim 7, which is characterized in that the inoculum concentration of the seed culture is 1 ~ 3%, the percentage
For percent by volume；The algebra of the activation of the seed culture was 2 ~ 3 generations.
11. a kind of lactococcus lactis subsp CGMCC No.10746 answering in cheesemaking as described in claim 1
With.
12. application as claimed in claim 11, which is characterized in that the cheese is Ida nurse cheese, Gouda cheese and cuts
Up to cheese.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610840578.7A CN106434441B (en) | 2016-09-21 | 2016-09-21 | A kind of lactococcus lactis subsp and its application in cheesemaking |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610840578.7A CN106434441B (en) | 2016-09-21 | 2016-09-21 | A kind of lactococcus lactis subsp and its application in cheesemaking |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106434441A CN106434441A (en) | 2017-02-22 |
| CN106434441B true CN106434441B (en) | 2019-07-26 |
Family
ID=58166185
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610840578.7A Active CN106434441B (en) | 2016-09-21 | 2016-09-21 | A kind of lactococcus lactis subsp and its application in cheesemaking |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106434441B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109105491B (en) * | 2018-09-12 | 2021-07-23 | 内蒙古农业大学 | Lactococcus lactis IMAU11823 capable of producing sticky cheese fragrance and application thereof |
| CN112574928B (en) * | 2021-01-05 | 2021-09-07 | 东北林业大学 | Cold region straw decomposition microbial inoculum and preparation method and application thereof |
| CN117062905A (en) * | 2021-03-02 | 2023-11-14 | 富吉高株式会社 | Novel lactic acid bacteria strain and composition comprising the same |
| CN114806949B (en) * | 2022-05-06 | 2023-01-17 | 河北一然生物科技股份有限公司 | Lactococcus lactis S133 and application thereof in improving intestinal health and enhancing immunity |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101961054A (en) * | 2009-07-22 | 2011-02-02 | 内蒙古伊利实业集团股份有限公司 | Cheese and preparation method thereof |
| CN102952758A (en) * | 2011-08-17 | 2013-03-06 | 北京德青源农业科技股份有限公司 | Lactoccous lactis subsp. cremoris strain and application thereof |
| CN104946566A (en) * | 2015-07-01 | 2015-09-30 | 光明乳业股份有限公司 | Lactococcus lactis subsp.lactis strain and application thereof in cheese production |
-
2016
- 2016-09-21 CN CN201610840578.7A patent/CN106434441B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101961054A (en) * | 2009-07-22 | 2011-02-02 | 内蒙古伊利实业集团股份有限公司 | Cheese and preparation method thereof |
| CN102952758A (en) * | 2011-08-17 | 2013-03-06 | 北京德青源农业科技股份有限公司 | Lactoccous lactis subsp. cremoris strain and application thereof |
| CN104946566A (en) * | 2015-07-01 | 2015-09-30 | 光明乳业股份有限公司 | Lactococcus lactis subsp.lactis strain and application thereof in cheese production |
Non-Patent Citations (4)
| Title |
|---|
| 乳酸乳球菌对切达干酪成熟过程中质构和风味的影响;陈俊亮 等;《食品科学》;20131231;第34卷(第21期);摘要，第2.1-2.4节，图2，表1-3 * |
| 切达干酪发酵菌种的特性测定及发酵干酪的评价;陈雪 等;《食品工业科技》;20121231;第33卷(第21期);摘要，第75-76页第2.1-2.3节，表2-3，图1 * |
| 陈俊亮 等.乳酸乳球菌对切达干酪成熟过程中质构和风味的影响.《食品科学》.2013,第34卷(第21期),摘要. * |
| 陈雪 等.切达干酪发酵菌种的特性测定及发酵干酪的评价.《食品工业科技》.2012,第33卷(第21期),摘要，第75-76页第2.1-2.3节，表2-3，图1. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106434441A (en) | 2017-02-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106148253B (en) | A kind of lactobacillus plantarum and its application in cheesemaking | |
| CN106434461B (en) | One plant of strains of streptococcus thermophilus and application thereof | |
| CN103421704B (en) | Lactobacillus plantarum for freshwater fish fermentation product and application thereof | |
| CN106434441B (en) | A kind of lactococcus lactis subsp and its application in cheesemaking | |
| CN104911134B (en) | A kind of Leuconostoc mesenteroides and its application in cheesemaking | |
| CN106190931B (en) | A kind of Lactococcus lactis subsp. lactis and its application in cheesemaking | |
| CN106148252B (en) | A kind of Lactococcus lactis subsp. lactis and its application in cheesemaking | |
| CN105377044A (en) | Streptococcus thermophilus strains | |
| Shi et al. | Effects of kefir grains on fermentation and bioactivity of goat milk | |
| CN103589658B (en) | One strain bacteriocinogeny bifidus bacillus and the application in suppression post-acidification of yoghurt thereof | |
| MALAKA et al. | Quality and storage time of traditional dangke cheese inoculated with indigenous lactic acid bacteria isolated from Enrekang District, South Sulawesi, Indonesia | |
| CN104894038B (en) | A kind of Lactococcus lactis subsp. lactis and its application in cheesemaking | |
| CN104894037B (en) | A kind of Lactococcus lactis subsp. lactis and its purposes in cheesemaking | |
| CN104946566B (en) | A kind of Lactococcus lactis subsp. lactis and its application in cheesemaking | |
| Musiy et al. | Study of keeping probiotic properties of sour-cream butter at storage | |
| CN104186685A (en) | Fermented bean curd product and preparing method thereof | |
| CN109022330B (en) | Lactococcus lactis BL19 with high proteolytic ability and capable of producing casein fragrance and application thereof | |
| Zhang et al. | Dynamic changes of the microbial communities during the preparation of traditional Tibetan Qula cheese | |
| CN106399173B (en) | A kind of cheese leavening and preparation method thereof | |
| JP2012105639A (en) | Lactic fermentation product, and method of producing the same | |
| CN109266581A (en) | One plant of streptococcus thermophilus and its application | |
| KALBAZA et al. | Identification and major technological characteristics of Lactococcus and Lactobacillus strains isolated from hamoum, an Algerian fermented wheat | |
| CN101333507A (en) | Enterococcus faecium Grx28 with flame resistance, method for preparing same and use | |
| CN109593668A (en) | One plant height produces Lactococcus lactis subsp. lactis and its application of isopentyl aldehyde | |
| Samet-Bali et al. | Enumeration and identification of microflora in “Leben”, a traditional Tunisian dairy beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |