CN109105491A - One plant produces the glutinous Lactococcus lactis IMAU11823 for producing junket fragrance and its application - Google Patents
One plant produces the glutinous Lactococcus lactis IMAU11823 for producing junket fragrance and its application Download PDFInfo
- Publication number
- CN109105491A CN109105491A CN201811061484.5A CN201811061484A CN109105491A CN 109105491 A CN109105491 A CN 109105491A CN 201811061484 A CN201811061484 A CN 201811061484A CN 109105491 A CN109105491 A CN 109105491A
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- CN
- China
- Prior art keywords
- lactococcus lactis
- imau11823
- food
- glutinous
- producing
- 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.)
- Granted
Links
- 235000014897 Streptococcus lactis Nutrition 0.000 title claims abstract description 106
- 239000003205 fragrance Substances 0.000 title claims abstract description 16
- 241000194035 Lactococcus lactis Species 0.000 title abstract 5
- 238000000855 fermentation Methods 0.000 claims abstract description 42
- 230000004151 fermentation Effects 0.000 claims abstract description 42
- 235000021001 fermented dairy product Nutrition 0.000 claims abstract description 23
- 238000009629 microbiological culture Methods 0.000 claims abstract description 5
- 244000005700 microbiome Species 0.000 claims abstract description 5
- 244000057717 Streptococcus lactis Species 0.000 claims description 101
- 235000013305 food Nutrition 0.000 claims description 20
- 241000196324 Embryophyta Species 0.000 claims description 15
- 235000013618 yogurt Nutrition 0.000 claims description 14
- 239000003795 chemical substances by application Substances 0.000 claims description 11
- 238000004321 preservation Methods 0.000 claims description 9
- 239000006071 cream Substances 0.000 claims description 7
- 235000021107 fermented food Nutrition 0.000 claims description 6
- 229920001817 Agar Polymers 0.000 claims description 5
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 5
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 5
- 239000008272 agar Substances 0.000 claims description 5
- 230000036541 health Effects 0.000 claims description 5
- 235000015110 jellies Nutrition 0.000 claims description 5
- 239000008274 jelly Substances 0.000 claims description 5
- 230000000877 morphologic effect Effects 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 241000186000 Bifidobacterium Species 0.000 claims description 4
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 4
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 4
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 4
- 235000013361 beverage Nutrition 0.000 claims description 4
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 4
- 229940017800 lactobacillus casei Drugs 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 108010010803 Gelatin Proteins 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 239000002775 capsule Substances 0.000 claims description 3
- 239000002552 dosage form Substances 0.000 claims description 3
- 239000008273 gelatin Substances 0.000 claims description 3
- 229920000159 gelatin Polymers 0.000 claims description 3
- 235000019322 gelatine Nutrition 0.000 claims description 3
- 235000011852 gelatine desserts Nutrition 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- -1 hydroxypropyl Chemical group 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 239000000375 suspending agent Substances 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 239000003826 tablet Substances 0.000 claims description 3
- 241001478240 Coccus Species 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims description 2
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 claims description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 claims 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims 1
- 235000013616 tea Nutrition 0.000 claims 1
- 235000020247 cow milk Nutrition 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 241000894006 Bacteria Species 0.000 description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 14
- 235000013365 dairy product Nutrition 0.000 description 13
- 235000014655 lactic acid Nutrition 0.000 description 7
- 239000004310 lactic acid Substances 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 230000001580 bacterial effect Effects 0.000 description 5
- 239000001963 growth medium Substances 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 108020004465 16S ribosomal RNA Proteins 0.000 description 4
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 235000013402 health food Nutrition 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 244000199866 Lactobacillus casei Species 0.000 description 3
- 239000001888 Peptone Substances 0.000 description 3
- 108010080698 Peptones Proteins 0.000 description 3
- 235000020167 acidified milk Nutrition 0.000 description 3
- 230000004913 activation Effects 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 230000004888 barrier function Effects 0.000 description 3
- 238000010790 dilution Methods 0.000 description 3
- 239000012895 dilution Substances 0.000 description 3
- 239000002609 medium Substances 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 235000019319 peptone Nutrition 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 210000002105 tongue Anatomy 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 235000014048 cultured milk product Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000002054 inoculum Substances 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 2
- 235000019341 magnesium sulphate Nutrition 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 108010009004 proteose-peptone Proteins 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- LZZYPRNAOMGNLH-UHFFFAOYSA-M Cetrimonium bromide Chemical compound [Br-].CCCCCCCCCCCCCCCC[N+](C)(C)C LZZYPRNAOMGNLH-UHFFFAOYSA-M 0.000 description 1
- IFQSXNOEEPCSLW-DKWTVANSSA-N L-cysteine hydrochloride Chemical compound Cl.SC[C@H](N)C(O)=O IFQSXNOEEPCSLW-DKWTVANSSA-N 0.000 description 1
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 description 1
- 241001052560 Thallis Species 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000009514 concussion Effects 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 235000015141 kefir Nutrition 0.000 description 1
- 235000015138 kumis Nutrition 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000000386 microscopy Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 238000007480 sanger sequencing Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000006152 selective media Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- AVPCPPOOQICIRJ-UHFFFAOYSA-L sodium glycerol 2-phosphate Chemical compound [Na+].[Na+].OCC(CO)OP([O-])([O-])=O AVPCPPOOQICIRJ-UHFFFAOYSA-L 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000011497 sour milk drink Nutrition 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- 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
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/125—Casei
-
- 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
- A23V2400/157—Lactis
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
-
- 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
Abstract
The present invention provides one plant with the glutinous Lactococcus lactis IMAU11823 for producing junket fragrance of high yield, belong to microorganisms technical field, the Lactococcus lactis IMAU11823 is preserved in China Committee for Culture Collection of Microorganisms's General Microbiological Culture collection, and deposit number is CGMCC No.16243.The present invention also provides the Lactococcus lactis IMAU11823 prepare the application in fermented dairy product, the Lactococcus lactis IMAU11823 being capable of Rapid Fermentation cow's milk；It volume production can be sticked greatly during fermenting cow's milk, assign the unique mouthfeel of fermented dairy product；Junket fragrance can be produced simultaneously, assign the unique flavor of fermented dairy product.
Description
Technical field
The invention belongs to microorganisms technical fields more particularly to one plant to produce the glutinous Lactococcus lactis for producing junket fragrance
IMAU11823 and its application.
Background technique
Lactic acid bacteria (Lactic acid bacteria, LAB) can generate lactic acid and other generations because of it during the fermentation
Thank to product, lactic acid bacteria is commonly used in food fermentation and assigns the unique quality of fermented food, flavor and nutrition.Lactic acid bacteria is in cream
Main function in product is to produce acid and generate unique flavor substance.Lactococcus lactis and streptococcus thermophilus and bulgarian milk
Bacillus possesses wide market value as the important industrial producing strain in acidified milk industrial production.Lactococcus lactis because
Its unique fermentation character is often applied in the production of cheese and Yoghourt to assign the unique flavor of fermented dairy product and mouth
Sense.
Sour speed is produced in lactic acid bacteria fermentation process and fermented dairy product production is mostly concerned, and Lactococcus lactis produces glutinous characteristic
The mouthfeel of fermented dairy product thick consistency can well be assigned.The generation of the distinctive junket fragrance of Lactococcus lactis can assign fermentation
The unique flavor of dairy products.In recent years, as the continuous development of China's fermented dairy product industry is grown, good fermentation character bacterial strain
Insufficient problem is increasingly apparent, and the glutinous butyric acid performance that produces of production is poor and unstable, can not expire what fermented dairy product industry was growing
The quality requirements that demand and consumer constantly promote fermented dairy product.
Summary of the invention
In view of this, the purpose of the present invention is to provide one plant produce the glutinous Lactococcus lactis IMAU11823 for producing junket fragrance and
It is applied.
To achieve the goals above, the present invention provides following technical schemes: one plant produces the glutinous Lactococcus lactis for producing junket fragrance
Bacterium IMAU11823, is preserved in China Committee for Culture Collection of Microorganisms's General Microbiological Culture collection, and deposit number is
CGMCC No.16243。
Preferably, the Lactococcus lactis IMAU11823 has following morphological feature, and cell is in ellipsoid, long by 6.2~
It is 7.3 μm, 4.4~5.1 μm wide, occur in pairs of or short chain.
The another object of the application is to provide the glutinous Lactococcus lactis IMAU11823 for producing junket fragrance of the high yield and is preparing
Application in fermented food.
Preferably, the food is fermented dairy product or health care product.
Preferably, when the food is health care product, the food further includes carrier in bromatology or additive support,
The dosage form of the food is powder, granule, tablet, capsule, suspending agent, emulsion, syrup, liquid agent, medicinal extract, tea, fruit
Jelly or beverage.
Preferably, when food is fermented dairy product, the food further includes gelatin, pectin, two starch phosphate of hydroxypropyl
One or more of ester and agar.
Preferably, the food further includes leavening, and the leavening is lactobacillus bulgaricus, streptococcus thermophilus, thermophilic
The combination of one or more of Lactobacillus lactis, Bifidobacterium, Lactobacillus casei and Lactobacillus rhamnosus.
The another object of the application is to provide a kind of dairy starter and its purposes for dairy fermentation, the dairy products hair
Ferment agent contains the Lactococcus lactis IMAU11823 and acceptable carrier of effective content.According to the specific implementation of the application
Mode, Lactococcus lactis IMAU11823 provided by the present application can be compounded with other appropriate normal fermentation agent, and composite fermentation is made
Agent, the fermentation for dairy products.Preferably, the normal fermentation agent includes lactobacillus bulgaricus, streptococcus thermophilus, acidophilus cream
One or more of bacillus, Bifidobacterium, Lactobacillus casei and Lactobacillus rhamnosus etc..
Particularly, when the normal fermentation agent is the combination of above-mentioned several strains, before it can go on smoothly reaction
Put, persons skilled in the art can the usage ratio to each strain reasonably deployed and selected.
The another object of the application is to provide a kind of fermented dairy product, and the fermented dairy product is by the Lactococcus lactis
IMAU11823 or the dairy starter ferment.
The another object of the application is to provide a kind of method using the Lactococcus lactis IMAU11823 fermented milk products,
The described method includes: the Lactococcus lactis IMAU11823 is added in sterilizing dairy products, oxygen barrier insulation reaction, the dairy products
For soya-bean milk and/or cow's milk.
Optionally, the additional amount of the Lactococcus lactis IMAU11823 is 0.5 × 106CFU/mL~3 × 106CFU/
ML, preferably 1 × 106CFU/mL~2 × 106CFU/mL；The temperature of heat-preservation fermentation is (30 ± 0.5) DEG C；The time of heat-preservation fermentation
For 8~12h, preferably (9.5-10.5) h.
It, can be with using the method for the Lactococcus lactis IMAU11823 fermented milk products in a kind of achievable mode are as follows:
Lactococcus lactis IMAU11823 is added in sterilizing cow's milk, inoculum concentration is 1 × 106CFU/mL；Concussion (30~50) s is shaken up, is made
It obtains the Lactococcus lactis to be uniformly dispersed in dairy products, to be conducive to thalli growth and fermentation；Dairy products mixing after shaking up
System is placed in 30 DEG C of constant incubators, and 30 DEG C are cultivated the fast-growth breeding for being conducive to thallus, can save time cost.It is described
Lactococcus lactis IMAU11823 is in optimum growh state under the above conditions.
Beneficial effects of the present invention: provided by the invention to produce the glutinous Lactococcus lactis (Lactococcus lactis) for producing acid
IMAU11823 being capable of Rapid Fermentation cow's milk；It volume production can be sticked greatly during fermenting cow's milk, assign the unique mouth of fermented dairy product
Sense；Junket fragrance can be produced simultaneously, assign the unique flavor of fermented dairy product.
Biological deposits explanation
Lactococcus lactis (Lactococcus lactis) IMAU11823 provided by the invention is preserved in China Microbiological bacterium
Kind preservation administration committee General Microbiological Culture collection, deposit number: CGMCC No.16243, preservation date 2018
August 9 days, the institute 3 of preservation address Chaoyang District, Beijing City Beichen Lu West Road 1.
Detailed description of the invention
Fig. 1 is the 16S rDNA sequence and Lactococcus lactis of Lactococcus lactis (Lactococcus lactis) IMAU11823
Bacterium type strain 16S rDNA genome sequence phylogenetic tree；
Fig. 2 is Lactococcus lactis (Lactococcus lactis) IMAU11823 thallus electron microscopic picture；
Fig. 3 is Lactococcus lactis (Lactococcus lactis) IMAU11823 colonial morphology picture；
Fig. 4 is that viscosity and retention ability are surveyed in Lactococcus lactis (Lactococcus lactis) IMAU11823 fermentation yogurt
It is fixed；
Fig. 5 is the measurement of Lactococcus lactis (Lactococcus lactis) IMAU11823 fermentation yogurt electronic tongues；
Fig. 6 is Lactococcus lactis (Lactococcus lactis) IMAU11823 fermentation yogurt subjective appreciation.
Specific embodiment
The present invention provides one plant with the glutinous Lactococcus lactis IMAU11823 for producing junket fragrance of high yield, it is micro- to be preserved in China
Biological inoculum preservation administration committee General Microbiological Culture collection, deposit number are CGMCC No.16243.In the present invention,
The Lactococcus lactis IMAU11823 is fast with fermenting speed, high yield is glutinous and generates the fermenting characteristic of junket fragrance, proteolysis energy
Power is good.The morphological feature of heretofore described Lactococcus lactis IMAU11823 is as follows: cell is in ellipsoid, long by 6.2~
It is 7.3 μm, 4.4~5.1 μm wide, occur in pairs of or short chain；Growth forms milky bacterium colony on M17 culture medium, opaque,
Circle, surface is smooth, center projections, and diameter is about 1.2~1.5mm.Heretofore described Lactococcus lactis IMAU11823 is former
Begin to chew mouth from China's Xilin Hot, Inner Mongolia city traditional fermented food.
The present invention also provides the Lactococcus lactis IMAU11823 to prepare the application in fermented food.In this hair
In bright, the food is fermented dairy product or health care product；The fermented dairy product preferably includes Yoghourt, Kefir grains, fermentation junket
Cream, Yoghourt wine, koumiss chew mouthful milk etc..It preferably further include auxiliary material in the fermented dairy product of the present invention；The auxiliary material is excellent
Choosing includes one or more of gelatin, pectin, hydroxypropyl PASELLI EASYGEL and agar.Heretofore described application is preferred
Fermented dairy product is obtained for the fermentation by fermenting microbe of Lactococcus lactis IMAU11823.It is heretofore described to be fermented
The method of dairy products includes: that the Lactococcus lactis IMAU11823 of activation is inoculated into oxygen barrier heat-preservation fermentation in skimmed milk.In this hair
The Lactococcus lactis of activation described in bright is preferably the M17 culture solution of Lactococcus lactis, and wherein the concentration of Lactococcus lactis is preferred
For (1~10) × 106cfu/ml；The ratio of the Lactococcus lactis and skimmed milk is preferably (1~10) × 106Cfu:100g；Institute
Stating oxygen barrier heat-preservation fermentation temperature is preferably 29.5~30.5 DEG C, and more preferably 30 DEG C, the fermentation time is preferably 7~10h, more
Preferably 8h.
Lactococcus lactis IMAU11823 provided by the invention can be compounded with other appropriate normal fermentation agent, be made compound
Leavening, the fermentation for dairy products.Preferably, the normal fermentation agent include lactobacillus bulgaricus, it is streptococcus thermophilus, thermophilic
One or more of Lactobacillus lactis, Bifidobacterium, Lactobacillus casei and Lactobacillus rhamnosus etc..The present invention is to the leavening
In the proportionate relationship of each component be not particularly limited, as long as can be realized fermented dairy product.
Composite ferment provided by the invention including Lactococcus lactis IMAU11823 is applied to prepare fermented dairy product,
It can ferment rapidly, production acid, the glutinous ability of production are strong, and protein hydrolysate performance is good.
The present invention also provides a kind of health foods including the Lactococcus lactis IMAU11823.The health food
It further include preferably the carrier or additive allowed in bromatology.The dosage form of the health food preferably dissipates in the present invention
Agent, granule, tablet, capsule, suspending agent, emulsion, syrup and medicinal extract.The health food is preferably in the present invention
Jelly or beverage；The jelly is preferably yogurt jelly；The beverage preferably includes sour milk beverage.
Technical solution provided by the invention is described in detail below with reference to embodiment, but they cannot be understood
For limiting the scope of the present invention.
Bacterium source is tested in the following experimental example of the application to be respectively as follows:
Lactococcus lactis IMAU11823 is that embodiment 1 is produced；
The leavening A is purchased from Italian dairy products research and development centre CSL；
The leavening B is purchased from section's Hansen (China) Co., Ltd.
1 Lactococcus lactis of embodiment (Lactococcus lactis) IMAU11823's isolating and purifying and identifying
Lactococcus lactis (Lactococcus lactis) IMAU11823 is isolated from Xilin Hot, Inner Mongolia city of China tradition
Fermented food chews mouth, specifically being separated by TPY selective medium, is matched by the single bacterial strain expansion of picking and is obtained.
Lactococcus lactis (Lactococcus lactis) is linked into M17 fluid nutrient medium, 37 DEG C are cultivated for 24 hours, subculture
It cultivated for 3 generations, restores bacterial strain vigor.10 doubling dilutions are carried out to bacterium solution, obtain 10-1~10-7Dilution gradient.200 μ L are drawn respectively
10-4、10-5、10-6、10-7Gradient dilution liquid is spread evenly across in M17 solid medium plate, and 37 DEG C of Anaerobic culturels are for 24 hours.Picking
The different monoclonal of form, size, color is inoculated in fluid nutrient medium, is cultivated for 24 hours in 37 DEG C of constant-temperatureanaerobic anaerobic incubators.To
After strain growth is good, Gram's staining, microscopy are carried out.Separation strains are saved, and extract strain gene group DNA for subsequent measurements
Analysis.
Wherein the composition of M17 culture medium is: soya peptone 5g, peptone 2.5g, casein peptone 2.5g, beef extract powder 5g, ferment
Mother leaching powder 2.5g, lactose 5g, sodium ascorbate 0.5g, sodium β-glycerophosphate 19g, magnesium sulfate 0.25g, adjust pH to 7.2, agar
12.75g, 121 DEG C, 15min sterilizing.
B. molecular biology identification
The strains tested of freezen protective is inoculated in TPY enrichment liquid body culture medium, 30 DEG C of constant temperature incubations for 24 hours, are passed through TPY
It is commissioned to train after feeding 2~3 generation, takes the thalline culture in 2mL logarithmic growth latter stage to be placed in centrifugation in sterile EP tube, be centrifuged through 8000 × g
3min (4 DEG C) collects thallus afterwards, abandons supernatant, and the genomic DNA of bacterial strain is extracted using the dedicated CTAB freeze-thaw method of lactic acid bacteria.
Wherein, the composition of TPY enrichment culture medium is: lactose 10g, beef extract 5g, yeast powder 5g, casein peptone 10g, soybean
Peptone 5g, dipotassium hydrogen phosphate 2.5g, potassium dihydrogen phosphate 2.5g, magnesium sulfate 0.1g, Tween 80 0.25g, L-cysteine hydrochloric acid
Salt 0.5g, 15g agar, distilled water 1L, 121 DEG C, 15min sterilizing.
Using Sanger sequencing approach to the 16S rDNA of Lactococcus lactis (Lactococcus lactis) IMAU11823
Sequence is sequenced, the 16S rDNA sequence construct system with 4 plants of type strains of Lactococcus lactis and fish galactococcus type strain
Development tree.Lactococcus lactis (Lactococcus lactis) IMAU11823 and Lactococcus lactis subsp. lactis type strain parent
Edge relationship is closer, and phylogenetic tree is as shown in Figure 1.
C. morphological characteristic
Lactococcus lactis (Lactococcus lactis) IMAU11823 of the application has following morphological feature: thin
Born of the same parents are in ellipsoid, 6.2-7.3 μm long, 4.4-5.1 μm wide, (see Fig. 2) occur in pairs of or short chain.
D. colonial morphology characteristic
Lactococcus lactis (Lactococcus lactis) IMAU11823 of the application grows formation on M17 culture medium
Milky bacterium colony, opaque, round, surface is smooth, center projections, and diameter is about 1.2-1.5mm (see Fig. 3).
The research of 2 Lactococcus lactis of embodiment (Lactococcus lactis) IMAU11823 fermenting property will obtain after screening
To Lactococcus lactis (Lactococcus lactis) IMAU11823 prepare acidified milk, with activation the third generation Lactococcus lactis
Bacterium M17 culture solution (1 × 106Cfu/ml) be inoculated into the skimmed milk of 100g, 30 DEG C of standing for fermentation 8h to get arrive IMAU11823
Acidified milk.
PH when Lactococcus lactis (Lactococcus lactis) IMAU11823 ferments is measured。MAU11823、
IMAU11866 and IMAU11875 is to be isolated from the Lactococcus lactis for chewing mouth, as the result is shown pH value of three plants of bacterium after the 8h that ferments
It has differences, significant difference.Wherein Lactococcus lactis IMAU11823 fermentation cow's milk rate of producing acid comparatively fast makes fermentation cow's milk take the lead in reaching
To fermentation termination.The results show that Lactococcus lactis IMAU11823 ferments, it is most short to reach the time used in fermentation termination for cow's milk.
The measurement of the pH and titratable acidity of 1 Lactococcus lactis of table (Lactococcus lactis) fermentation
The viscosity of Lactococcus lactis (Lactococcus lactis) IMAU11823 fermentation cow's milk and moisture holding capacity measurement
Lactococcus lactis (Lactococcus lactis) IMAU11823, A and B carries out fermenting experiment respectively, to 3 plants of creams
The viscosity and moisture holding capacity of yogurt coccus are measured.Viscosity is measured using viscosimeter.After weighing the static 2h of about 20g yogurt
It is filtered using funnel, weighs and whey quality is precipitated.Whey quality and the mass ratio for filtering preceding yogurt are the retention ability of bacterial strain.
As a result as shown in figure 4, Lactococcus lactis (Lactococcus lactis) IMAU11823 fermentation yogurt have good viscosity and
Moisture holding capacity is all remarkably higher than other two plants of Lactococcus lactis.
The electronic tongues measurement of Lactococcus lactis (Lactococcus lactis) IMAU11823 fermentation cow's milk
3 plants of Lactococcus lactis use electronic tongues to measure flavor substance after fermenting cow's milk for 24 hours.As a result as shown in figure 5, knot
Fruit shows that Lactococcus lactis (Lactococcus lactis) IMAU11823 is errorless apparent bitter or pungent compared with remaining is two plants
Pungent.
The subjective appreciation of Lactococcus lactis (Lactococcus lactis) IMAU11823 fermentation cow's milk
After 3 plants of Lactococcus lactis (Lactococcus lactis) fermentation yogurts, 20 subjective appreciation personnel are to fermentation beans
Cream carries out subjective appreciation, as shown in table 2 below with the standard of evaluation.As a result as shown in fig. 6, Lactococcus lactis as the result is shown
The sensory evaluation of (Lactococcus lactis) IMAU11823 and fermentation yogurt is significantly higher than remaining two plants.IMAU11823 is obtained
Divide up to 82 points.
2 subjective appreciation index of table
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (7)
1. one plant produces the glutinous Lactococcus lactis IMAU11823 for producing junket fragrance, it is preserved in Chinese microorganism strain preservation conservator
Meeting General Microbiological Culture collection, deposit number CGMCCNo.16243.
2. according to claim 1 produce the glutinous Lactococcus lactis IMAU11823 for producing junket fragrance, which is characterized in that the cream
Yogurt coccus IMAU11823 has following morphological feature, and cell is in ellipsoid, 6.2~7.3 μm long, 4.4~5.1 μm wide, is in
Pairs of or short chain occurs.
3. one plant described in claim 1 produces the glutinous Lactococcus lactis IMAU11823 for producing junket fragrance in preparing fermented food
Using.
4. a kind of produce the glutinous Lactococcus lactis IMAU11823 system for producing junket fragrance fermentation character using described in claim 1 having
The standby food obtained, it is characterised in that: the food includes fermented dairy product or health care product.
5. food according to claim 4, which is characterized in that when the food is health care product, the food further includes
Carrier or additive support in bromatology.The dosage form of the food is powder, granule, tablet, capsule, suspending agent, cream
Agent, syrup, liquid agent, medicinal extract, tea, jelly or beverage.
6. food according to claim 4, it is characterised in that: when food is fermented dairy product, the food further includes
One or more of gelatin, pectin, hydroxypropyl PASELLI EASYGEL and agar.
7. food according to claim 5 or 6, it is characterised in that: the food further includes leavening, and the leavening is
One in lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei and Lactobacillus rhamnosus
Kind or several combinations.
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