CN106962482A - 益生菌乳制品 - Google Patents
益生菌乳制品 Download PDFInfo
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- CN106962482A CN106962482A CN201710381772.8A CN201710381772A CN106962482A CN 106962482 A CN106962482 A CN 106962482A CN 201710381772 A CN201710381772 A CN 201710381772A CN 106962482 A CN106962482 A CN 106962482A
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- 241000894006 Bacteria Species 0.000 title claims abstract description 26
- 239000006041 probiotic Substances 0.000 title claims abstract description 19
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 19
- 235000013336 milk Nutrition 0.000 title claims abstract description 17
- 239000008267 milk Substances 0.000 title claims abstract description 17
- 210000004080 milk Anatomy 0.000 title claims abstract description 17
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 11
- 230000009286 beneficial effect Effects 0.000 claims abstract description 25
- 241000186000 Bifidobacterium Species 0.000 claims abstract description 19
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 17
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 17
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims abstract description 17
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 17
- 235000020167 acidified milk Nutrition 0.000 claims abstract description 14
- 239000002054 inoculum Substances 0.000 claims description 3
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 claims 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 abstract description 12
- 239000002253 acid Substances 0.000 abstract description 12
- 210000000941 bile Anatomy 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 8
- 230000004083 survival effect Effects 0.000 abstract description 8
- 210000004051 gastric juice Anatomy 0.000 abstract description 6
- 230000029087 digestion Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 238000000034 method Methods 0.000 description 7
- 239000011664 nicotinic acid Substances 0.000 description 6
- 230000008569 process Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 108020004465 16S ribosomal RNA Proteins 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 3
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 3
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 3
- 244000199866 Lactobacillus casei Species 0.000 description 3
- 235000013958 Lactobacillus casei Nutrition 0.000 description 3
- 150000007513 acids Chemical class 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 229940017800 lactobacillus casei Drugs 0.000 description 3
- JVTAAEKCZFNVCJ-REOHCLBHSA-N L-lactic acid Chemical compound C[C@H](O)C(O)=O JVTAAEKCZFNVCJ-REOHCLBHSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 229940099352 cholate Drugs 0.000 description 2
- -1 cholate peracid Chemical class 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229930182843 D-Lactic acid Natural products 0.000 description 1
- 239000008186 active pharmaceutical agent Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000002068 genetic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000015141 kefir Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 238000003906 pulsed field gel electrophoresis Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
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Classifications
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- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- 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
- A23V2400/51—Bifidobacterium
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
本发明提供了一种益生菌乳制品，包括发酵乳本体和益生菌群，所述益生菌群包括嗜酸乳杆菌、双歧杆菌亚种和干酪乳杆菌鼠李糖亚种。通过在发酵乳本体中加入嗜酸乳杆菌、双歧杆菌亚种和干酪乳杆菌鼠李糖亚种三种益生菌，由于嗜酸乳杆菌、双歧杆菌亚种和干酪乳杆菌鼠李糖亚种三种益生菌具有较强的耐胆盐性和耐酸性，因而经过胃酸和胆汁后达到肠道时仍然具有较高的存活率，促进食物的消化，发挥对肠胃的保健作用，促进食用者的身体健康。
Description
技术领域
本发明涉及乳制品技术领域，具体而言，涉及一种益生菌发酵乳。
背景技术
发酵乳是以牛奶为原料，经过巴氏杀菌后再向牛奶中添加有益菌(发酵剂)，经发酵后制的得到的一种牛奶制品。发酵乳不但保留了牛奶的优点，而且某些方面经加工过程还扬长避短，成为更加适合于人类的营养保健品。比起牛奶，发酵乳有着营养更易被人体吸收，乳酸菌对肠道有益等优点，特别是对肠道的保健作用，越来越被消费者认识和接受。
但事实上，市售的发酵乳对肠道保健作用十分有限。因为发酵乳中的有益菌必须通过胃酸和胆汁，定植于肠道并且达到一定数量才能发挥其功效。而目前的情况是，绝大部分发酵乳中的有益菌在达到肠道前就已死去，并不能大量的定植于肠道，其功效也就大打折扣了。
发明内容
本发明的主要目的在于提供一种益生菌发酵乳，以解决现有技术中的发酵乳的有益菌在高胆盐高酸的肠道环境下存活率低的问题。
为了实现上述目的，本发明提供了一种益生菌乳制品，包括发酵乳本体和益生菌群，所述益生菌群包括嗜酸乳杆菌、双歧杆菌亚种和干酪乳杆菌鼠李糖亚种。
进一步地，嗜酸乳杆菌、双歧杆菌亚种和干酪乳杆菌鼠李糖亚种的含量按重量比例为1:1:1。
进一步地，益生菌群接种量为1DCU/100-200kg。
应用本发明的技术方案，通过在发酵乳本体中加入嗜酸乳杆菌、双歧杆菌亚种和干酪乳杆菌鼠李糖亚种三种益生菌，由于嗜酸乳杆菌、双歧杆菌亚种和干酪乳杆菌鼠李糖亚种三种益生菌具有较强的耐胆盐性和耐酸性，因而经过胃酸和胆汁后达到肠道时仍然具有较高的存活率，促进食物的消化，发挥对肠胃的保健作用，促进食用者的身体健康。
具体实施方式
需要说明的是，在不冲突的情况下，本申请中的实施例及实施例中的特征可以相互组合。
应该指出，以下详细说明都是例示性的，旨在对本申请提供进一步的说明。除非另有指明，本文使用的所有技术和科学术语具有与本申请所属技术领域的普通技术人员通常理解的相同含义。
为解决现有技术中的发酵乳的有益菌在高胆盐高酸的肠道环境下存活率低的问题，本发明提供了一种益生菌乳制品。
本发明的益生菌乳制品包括发酵乳本体和益生菌群，所述益生菌群包括嗜酸乳杆菌、双歧杆菌亚种和干酪乳杆菌鼠李糖亚种。
通过在发酵乳本体中加入嗜酸乳杆菌、双歧杆菌亚种和干酪乳杆菌鼠李糖亚种三种益生菌，由于嗜酸乳杆菌、双歧杆菌亚种和干酪乳杆菌鼠李糖亚种三种益生菌具有较强的耐胆盐性和耐酸性，因而经过胃酸和胆汁后达到肠道时仍然具有较高的存活率，促进食物的消化，发挥对肠胃的保健作用，促进食用者的身体健康。
本发明对嗜酸乳杆菌、双歧杆菌亚种和干酪乳杆菌鼠李糖亚种三种有益菌进行了试验，试验过程和结果如下：
表1上述三种待试验有益菌的基因特性
| 品种 | 身份证件 | PFGE谱 | |
| 生物酸 | 嗜酸乳杆菌 | 100％ | 符合 |
| 生物场 | 双歧杆菌亚种 | 100％ | 符合 |
| 生物影响 | 干酪乳杆菌鼠李糖亚种 | 100％ | 符合 |
表2上述三种待试验有益菌的生化特性
| 品种 | API测试 | 酸化 | |
| 生物酸 | 嗜酸乳杆菌 | 100％ | 符合 |
| 生物场 | 双歧杆菌亚种 | 100％ | 符合 |
| 生物影响 | 干酪乳杆菌鼠李糖亚种 | 100％ | 符合 |
表3上述三种待试验有益菌的酸化能力
| 特性 | 生物酸 | 生物场 | 生物影响 |
| 产有机酸 | D/L-乳酸 | L-乳酸酸乙酸 | L-乳酸 |
| 肉汤酸化 | 2 | 1 | 1 |
| 牛奶酸化 | 2 | 2 | 2 |
其中，数值越大代表酸化能力越强。
表4上述三种待试验有益菌的API测试结果
表5上述三种待试验有益菌的益生特性测试结果
其中，数值越大代表存活率越高。
表6上述三种待试验有益菌的试验结果评价
从上面的结果可以清晰地看出，嗜酸乳杆菌、双歧杆菌亚种和干酪乳杆菌鼠李糖亚种三种有益菌具有很强的耐胆盐性和耐酸性，因而经过胃酸和胆汁后达到肠道时仍然具有较高的存活率，同时还具有较强的酸化能力。
制作本发明的益生菌乳制品时，嗜酸乳杆菌、双歧杆菌亚种和干酪乳杆菌鼠李糖亚种的含量按重量比例为1:1:1进行配制，益生菌群接种量为1DCU/100-200kg。
从以上的描述中，可以看出，本发明上述的实施例实现了如下技术效果：
本申请所接种的嗜酸乳杆菌、双歧杆菌亚种和干酪乳杆菌鼠李糖亚种三种有益菌具有很强的耐胆盐性和耐酸性，因而经过胃酸和胆汁后达到肠道时仍然具有较高的存活率，从而能够增加对食物的消化能力，增加对肠胃的保健功能。
需要注意的是，这里所使用的术语仅是为了描述具体实施方式，而非意图限制根据本申请的示例性实施方式。如在这里所使用的，除非上下文另外明确指出，否则单数形式也意图包括复数形式，此外，还应当理解的是，当在本说明书中使用术语“包含”和/或“包括”时，其指明存在特征、步骤、工作、器件、组件和/或它们的组合。
需要说明的是，本申请的说明书和权利要求书中的术语“包括”和“具有”以及他们的任何变形，意图在于覆盖不排他的包含，例如，包含了一系列步骤或单元的过程、方法、系统、产品或设备不必限于清楚地列出的那些步骤或单元，而是可包括没有清楚地列出的或对于这些过程、方法、产品或设备固有的其它步骤或单元。
以上所述仅为本发明的优选实施例而已，并不用于限制本发明，对于本领域的技术人员来说，本发明可以有各种更改和变化。凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
1. 嗜酸乳杆菌16S rDNA生物酸的部分序列：
gcgtgctaat acatgcaagt cgagcgagct gaaccaacag attcacttcg gtgatgacgttgggaacgcg agcggcggat gggtgagtaa cacgtgggga acctgcccca tagtctgggataccacttggaaacaggtgc taataccgga taagaaagca gatcgcatga tcagcttata aaaggcggcg taagctgtcgctatgggatg gccccgcggt gcattagcta gttggtagggtaacggccta ccaaggcaat gatgcatagccgagttgaga gactgatcgg ccacattggg actgagacac ggcccaaact cctacgggag gcagcagtagggaatcttcc acaatggacgaaagtctgat ggagcaacgc cgcgtgagtg aagaaggttt tcggatcgtaaagctctgtt gttggtgaag aaggatagag gtagtaactg gcctttattt gacggtaatcaaccagaaagtcacggctaa ctacgtgcca gcagccgcgg taatacgtag gtggcaagcg ttgtccggatttattgggcg taaagcgagc gcaggcggaa gaataagtctgatgtgaaag ccctcggctt accgaggaactgcatcgga aactgttttt cttgagtgca gaagaggaga gtggaactcc atgtgtagcg gtggaatgcgtagatatatg gaagaacacc agtggcgaag gcggctctctggtctgcaac tgacgctgag gctcgaaagcatgggtagcg aacaggatta gataccctgg tagtccatgc cgtaaacgat gagtgctaag tgttgggaggtttccgcctc tcagtgctgctgctaacgca ttaagcactc cgcctgggga gtacgaccgc aaggtcgaaactcaaaggaa ttgacgttgg cccgcacaag cggtggagca tgtggtttaa ttcgaagcaacgcgaagaaccttaccaggt cttgacatct agtgcaatcc gtagagatac ggagttccct tcggggacactaagacaggt ggtgcatggc tgtcgtcagc tcgtgtcgtg agatgttggg ttaagtcccgcaacgagcgcaacccttgtc attagttgcc agcattaagt tgggcactct aatgagactg ccggtgacaa accggaggaaggtggggatg acgtcaagtc atcatgcccc ttatgacctg
2. 双歧杆菌亚种和干酪乳杆菌鼠李糖亚种16S rDNA生物酸的部分序列：
Tataaaccgcggcgttgctgatccgcgattactagcgactccgccttcacgcagtcgagttgcagactg
Cgatccgaactgagaccggttttcagcgatccgccccacgtcaccgtgtcgcaccgcgttgtaccggcc
Attgtagcatgcgtgaagccctggacgtaaggggcatgatgatctgacgtcatccccaccttcctccga
Gttgaccccggcggtcccacatgagttcccggcatcacccgctggcaacatgcggcgagggttgcgct
cgttgcgggacttaacccaacatctcacgacacgacgtgacgacgaccatgcaccacctgtgaaccgg
ccccgaagggaaaccgtgtctccacggcgatccggcacatgtcaagcccaggtaaggttcttcgcgtt
gcatcgaattaatccgcatgctccgccgcttgtgcgggcccccgtcaatttctttgagttttagccttgcg
gccgtactccccaggcgggatgcttaacgcgttggctccgacacgggacccgtggaaagggccccac
atccagcatccaccgtttacggcgtggactaccagggtatctaatcctgttcgctccccacgctttcgct
cctcagcgtcagtgacggcccagagacctgccttcgccattggtgttcttcccgatatctacacattcca
ccgttacaccgggaattccagtctcccctaccgcactccagcccgcccgtacccggcgcagatccaccg
ttaggcgatggactttcacaccggacgcgacgaaccgcctacgagccctttacgcccaataaatccgg
ataacgctcgcaccctacgtatac
3.干酪乳杆菌鼠李糖亚种16S rDNA生物酸的部分序列：
cgcataaatc caagaaccgc atggttcttg gctgaaagat ggcgtaagct atcgcttttg
gatggacccg cggcgtatta gctagttggt gaggtaacgg ctcaccaagg
caatgatacgtagccgaactgagaggttga tcggccacat tgggactgag acacggccca
aactcctacg ggaggcagca gtagggaatc ttccacaatg gacgcaagtc tgatggagca
acgccgcgtgagtgaagaag gctttcgggt cgtaaaactc tgttgttgca gaagaatggt
cggcagagta actgttgtcg gcgtgacggt atccaaccag aaagccacgg ctaactacgt
gccagcagccgcggtaatac gtaggtggca agcgttatcc ggatttattg ggcgtaaagc
gagcgcaggc ggttttttaa gtctgatgtg aaagccctcg gcttaaccga ggaagtgcat
cggaaactgggaaacttgag tgcagaagag gacagtggaa ctccatgtgt agcggtgaaa
tgcgtagata tatggaagaacaccagtggc gaaggcggct gtctggtctg taactgacgc
tgaggctcgaaagcatgggt agcgaacagg attagatacc ctggtagtcc atgccgtaaa
cgatgaatgc taggtgttgg agggtttccg cccttcagtg ccgcagctaa cgcaaaaagc
attccgcctggggagtacga ccgcaaggtt gaaactcaaa ggaattgacg ggggcccgca
caagcggtgg agcatgtggt ttaattcgaa gcaacgcgaa gaaccttacc aggtcttgac
atcttttgatcacctgagag atcaggtttc cccttcgggg gcaaaatgac aggtggtgca
tggttgtcgt cagctcgtgt cgtgagatgt tgggttaagt cccgcaacga gcgcaagcct
tatcactagt
Claims (3)
1.一种益生菌乳制品，其特征在于，包括发酵乳本体和益生菌群，所述益生菌群包括嗜酸乳杆菌、双歧杆菌亚种和干酪乳杆菌鼠李糖亚种。
2.根据权利要求1所述的益生菌乳制品，其特征在于，所述嗜酸乳杆菌、所述双歧杆菌亚种和所述干酪乳杆菌鼠李糖亚种的含量按重量比例为1:1:1。
3.根据权利要求2所述的益生菌乳制品，其特征在于，所述益生菌群接种量为1DCU/100-200kg。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110964655A (zh) * | 2018-09-30 | 2020-04-07 | 内蒙古伊利实业集团股份有限公司 | 一种可调节胃肠道菌群的乳双歧杆菌bl-99及其应用 |
| US11298382B2 (en) | 2018-09-30 | 2022-04-12 | Inner Mongolia Yili Industrial Group Co., Ltd. | Bifidobacterium lactis BL-99 and application thereof |
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2017
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110964655A (zh) * | 2018-09-30 | 2020-04-07 | 内蒙古伊利实业集团股份有限公司 | 一种可调节胃肠道菌群的乳双歧杆菌bl-99及其应用 |
| CN110964655B (zh) * | 2018-09-30 | 2021-05-11 | 内蒙古伊利实业集团股份有限公司 | 一种乳双歧杆菌bl-99及其应用 |
| US11298382B2 (en) | 2018-09-30 | 2022-04-12 | Inner Mongolia Yili Industrial Group Co., Ltd. | Bifidobacterium lactis BL-99 and application thereof |
| US11911423B2 (en) | 2018-09-30 | 2024-02-27 | Inner Mongolia Yili Industrial Group Co., Ltd. | Bifidobacterium lactis BL-99 and application thereof |
| US11911422B2 (en) | 2018-09-30 | 2024-02-27 | Inner Mongolia Yili Industrial Group Co., Ltd. | Bifidobacterium lactis BL-99 and application thereof |
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