CN109536406B - Weak post-acidification streptococcus thermophilus JMCC16, separation and purification method and application - Google Patents
Weak post-acidification streptococcus thermophilus JMCC16, separation and purification method and application Download PDFInfo
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- 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
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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
- A23C9/123—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
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- 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
- C12N1/02—Separating microorganisms from their culture media
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- 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
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- 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
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- 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 invention discloses a streptococcus thermophilus JMCC16 with weak post-acidification, which is a strain separated and screened from traditional fermented milk of inner Mongolia and has good post-acidification inhibition effect; the strain is preserved in China general microbiological culture Collection center (CGMCC), and the preservation number is CGMCC NO. 11672. The invention also provides a separation and purification method and application of the streptococcus thermophilus JMCC16 with weak post-acidification. Compared with the existing streptococcus thermophilus, the screened streptococcus thermophilus JMCC16 has good post-acid inhibition property and can be used for developing functional dairy products.
Description
Technical Field
The invention belongs to the field of bioengineering, relates to a strain, a screening method and application, and particularly relates to a weak postacidification streptococcus thermophilus JMCC16, a separation and purification method and application.
Background
In the early years, myenikov, russian biologists and the nobel prize winner, has described studies on longevity in their works, whereby streptococcus thermophilus, which promote gastrointestinal health, were known. Shortly thereafter, yogurt was produced using Streptococcus thermophilus and Lactobacillus delbrueckii subsp. To date, these two bacteria are still the main industrial species for making yogurt.
Streptococcus thermophilus belongs to the genus Streptococcus, is an important industrial lactic acid bacterium, and is a facultative anaerobic gram-positive bacterium that can produce lactic acid by lactose homofermentation. Streptococcus thermophilus is often used in the production of fermented dairy products in a single bacterium form or in a mixture with other Streptococcus thermophilus/other microorganisms, is the main flavor substance producing bacterium, and has a great influence on the flavor of yogurt. There are two important roles in the fermentation of dairy products with streptococcus thermophilus as a starter: firstly, quickly acidifying the curd; and secondly, the texture characteristics of the product are improved.
Post-acidification refers to the phenomenon that lactic acid bacteria continue to ferment during the transportation and sale process after the yogurt product is canned, so that the yogurt is further acidified, and the quality and the taste of the product are affected. The method has the advantages that the breadth of China is broad, the cold chain of a yoghourt transportation line is incomplete, and the post-acidification problem restricts the development of the yoghourt industry in China, so that the search and development of a weak post-acidification strain, particularly streptococcus thermophilus mainly influencing the yoghourt flavor, become an important means for solving the post-acidification problem.
Disclosure of Invention
The invention aims to provide streptococcus thermophilus JMCC16 with weak post-acidification, which can weaken the post-acidification of the yoghourt and improve the mouthfeel of the yoghourt.
In order to achieve the purpose, the invention adopts the following technical scheme:
a Streptococcus thermophilus JMCC16 with weak post-acidification is deposited in the general microorganism center of China Committee for culture Collection of microorganisms, the deposition address is No. 3 of Xilu No.1 North Chen of the south-ward area of Beijing, the deposition date is 2015, 11 and 16 days, the deposition number is CGMCC NO.11672, and the Latin is named as Streptococcus thermophilus.
By way of limitation, it is separated and screened from traditional fermented milk of inner Mongolia.
As a further limitation, its 16SrRNA sequence is as follows:
in yet another definition, the Phos gene sequence is as follows:
the invention also provides a method for separating and purifying the streptococcus thermophilus JMCC16 which is weakly post-acidified, which is carried out according to the following steps:
collecting samples
Adding the traditional fermented milk of inner Mongolia into physiological saline, and fully and uniformly mixing to obtain a sample A;
wherein the volume ratio of the fermented milk to the normal saline is 1: 9;
② sample enrichment
Adding the sample A into an MRS liquid culture medium, and culturing at 35-40 ℃ for 62-82 h to obtain a culture solution B;
wherein the volume ratio of the sample A to the MRS liquid culture medium is 1: 10-100;
③ separating and screening strains
Taking the culture solution B, and diluting with sterile physiological saline solution with concentration of 0.9% by 10 times in gradient way, wherein the gradient dilution is 10 times-1、10-2、10-3、10-4、10-5Doubling to obtain bacterial suspension C1~C5；
Taking MRS solid culture medium, melting, pouring into culture dish, cooling, and completely solidifying to obtain culture medium D1~ D5Respectively sucking the bacterial suspension C with each concentration gradient1~C50.1mL each was applied to the corresponding medium D1~ D5Putting the plate upside down, placing the plate in an anaerobic culture environment at 35-40 ℃ for 62-82 h, and observing the growth condition of bacterial colonies;
after the plate has the typical bacteria, selecting a corresponding single bacterial colony E according to the bacterial colony characteristics of the standard streptococcus thermophilus and reference related literature pictures;
purification of bacterial strain
Selecting a selected single colony E, streaking and inoculating a colony culture to an MRS solid culture medium, and culturing for 62-82 h in an aerobic environment at 35-40 ℃ to obtain a single colony F; then, continuously streaking and inoculating the single colony F to an MRS solid culture medium, and carrying out aerobic environment culture at 35-40 ℃ for 62-82 h to obtain a single colony G; then, continuously carrying out streak inoculation on the single colony G to an MRS solid culture medium, and carrying out aerobic culture for 62-82H at 35-40 ℃ to obtain a pure culture H;
fifthly, preservation of the strain
Respectively taking 800 mu L of pure culture H and sterile glycerol with the mass fraction of 50%, placing the pure culture H and the sterile glycerol into a strain storage tube, uniformly mixing, storing at-70 ℃, and simultaneously inoculating an MRS solid culture medium test tube inclined plane for temporary storage.
As a limitation of the above separation and purification method, the raw materials of the MRS liquid medium include:
casein peptone, beef extract, yeast extract, glucose, sodium acetate, diamine citrate, Tween-80, and K2HPO4、MgSO4·7H2O、MnSO4·7H2O, distilled water;
wherein casein peptone, beef extract, yeast extract, glucose, sodium acetate, citric acid diamine, tween-80, and K2HPO4、MgSO4·7H2O、MnSO4·7H2The proportional relation between the dosage of O and the distilled water is10g：10g：5g：20g：5g：2g：1g：2g：0.2g：0.05g：1000mL；
The MRS solid culture medium is prepared by adding 15g of agar into every 1000mLMRS liquid culture medium.
The invention also provides an application of the streptococcus thermophilus JMCC16 with weak post-acidification: the strain is used for preparing fermented milk products.
Due to the adoption of the technical scheme, compared with the prior art, the invention has the technical progress that:
the streptococcus thermophilus JMCC16 with weak post-acidification has good post-acidification inhibition effect, and can weaken post-acidification of the yoghourt, so that the flavor of the yoghourt can be improved, and the streptococcus thermophilus JMCC16 can be applied to development of fermented dairy products.
Drawings
FIG. 1 is a graph showing the comparison of acidity and pH between the experimental group at 4 ℃ and the control group in example 12 of the present invention;
FIG. 2 is a comparison of acidity and pH of the test group and the control group at 15 ℃ in example 12 of the present invention;
FIG. 3 is a comparison of acidity and pH of the room temperature experimental group and the control group in example 12 of the present invention;
FIG. 4 is a comparison of acidity and pH of the experimental group and the control group at 30 ℃ in example 12 of the present invention.
Detailed Description
The present invention is further described with reference to the following examples, but it should be understood by those skilled in the art that the present invention is not limited to the following examples, and any modifications and variations based on the specific examples of the present invention are within the scope of the claims of the present invention.
The experimental procedures used in the following examples are all conventional procedures unless otherwise specified.
Materials, reagents and the like used in the following examples are commercially available unless otherwise specified.
Example 1A weakly post-acidified Streptococcus thermophilus JMCC16
This example is a weakly post-acidified Streptococcus thermophilus (Streptococcus thermophilus) JMCC16, which is separated and screened from traditional fermented milk from inner Mongolia and is deposited in the common microorganism center of the China committee for culture collection of microorganisms, with the deposition address being No. 3 of north institute No.1 north of west lunches of sunny district in Beijing, and the deposition number being CGMCC No. 11672.
The 16SrRNA sequence is as follows:
the Phos gene sequence is as follows:
example 2 method for the isolation and purification of a weakly post-acidified Streptococcus thermophilus JMCC16
This example is a method for separating and purifying a weakly post-acidified streptococcus thermophilus JMCC16, which comprises the following steps:
(ii) sample Collection
Adding 25mL of inner Mongolia traditional fermented milk into 225mL of physiological saline, and fully and uniformly mixing to obtain a sample A1;
② sample enrichment
Adding 2mL of sample A1 into 100mLMRS liquid culture medium, and culturing at 37 ℃ for 72h to obtain a culture solution B1;
wherein the MRS liquid culture medium comprises 10g of casein peptone, 10g of beef extract, 5g of yeast extract, 20g of glucose, 5g of sodium acetate, 2g of diamine citrate, 1g of tween-80 and 2gK2HPO4、0.2gMgSO4·7H2O、0.05gMnSO4·7H2O and 1000mL of distilled water;
③ separating and screening strains
Taking 1mL of culture solution B1, diluting with sterile physiological saline with concentration of 0.9% by gradient of 10 times, respectively-1、10-2、10-3、10-4、10-5Doubling to obtain bacterial suspension C11-C15；
Taking MRS solid culture medium, melting, pouring into culture dish, coolingAfter complete coagulation, the culture medium D1 is obtained, and the bacterial suspension C1 with each concentration gradient is respectively sucked1-C15Coating 0.1mL of each of the obtained mixture on different culture media D1, inverting the plate, placing the plate in an anaerobic culture environment at 37 ℃ for 72 hours, and observing the growth condition of colonies;
after the typical bacteria appear on the plate, selecting a corresponding single bacterial colony E1 according to the bacterial colony characteristics of the standard streptococcus thermophilus and the reference related literature pictures;
wherein, the MRS solid culture medium is prepared by adding 15g of agar into every 1000mLMRS liquid culture medium;
purification of bacterial strain
Selecting a selected single colony E1, streaking and inoculating a colony culture to an MRS solid culture medium, and carrying out aerobic environment culture at 37 ℃ for 72h to obtain a single colony F1; then, continuously streaking and inoculating the single colony F1 to an MRS solid culture medium, and carrying out aerobic culture at 37 ℃ for 72h to obtain a single colony G1; then, continuously carrying out streak inoculation on the single colony G1 on an MRS solid culture medium, and carrying out aerobic culture at 37 ℃ for 72H to obtain a pure culture H1;
fifthly, storing
Respectively taking 800 mu L of pure culture H1 and sterile glycerol with the mass fraction of 50%, placing the pure culture H1 and the sterile glycerol into a strain storage tube, uniformly mixing, storing at-70 ℃, and simultaneously inoculating an MRS solid culture medium test tube slant for temporary storage.
Examples 3-6 isolation and purification of Weak post-acidified Streptococcus thermophilus JMCC16
Examples 3-6 are the same as example 2 except that the separation and purification process has different technical parameters, and the specific parameters are shown in table 1:
TABLE 1 examples 3-6 isolation and purification procedures and parameters
EXAMPLE 7 bacteriological basic characteristics of the weakly post-acidified Streptococcus thermophilus strain JMCC16
This example is the basic bacteriological characteristics of the weakly post-acidified Streptococcus thermophilus JMCC16 of example 1, which are shown in Table 2 below:
TABLE 2 basic characteristics of Streptococcus thermophilus JMCC16
Example 8 sugar fermentation characteristics of the weakly post-acidified Streptococcus thermophilus JMCC16 Strain
This example shows the sugar fermentation characteristics of the weakly post-acidified Streptococcus thermophilus JMCC16 strain. The experimental method for the sugar fermentation characteristics comprises the following steps: the weak post-acidification streptococcus thermophilus JMCC16 strain obtained by the separation and purification method of example 3 is picked up and inoculated into a sterilized liquid MRS culture medium, cultured for 24h at 37 ℃, the bacterial suspension is inoculated into a sugar fermentation tube, cultured for 48h at 37 ℃, and the color change is observed. The results of the identification of the sugar fermentation characteristics are shown in Table 3:
TABLE 3 characterization of sugar fermentation characteristics of Streptococcus thermophilus JMCC16
Note: "+" indicates fermentation utilization; "-" indicates no fermentative utilization.
Example 9 molecular biological identification of the species of Weak post-acidified Streptococcus thermophilus JMCC16
The streptococcus thermophilus JMCC16 strain which is obtained by adopting the separation and purification method of example 5 and is weakly post-acidified is subjected to molecular biological identification, and is finally determined as the streptococcus thermophilus through DNA extraction, PCR amplification and 16SrRNA sequencing, and NCBI website blast.
The 16SrRNA sequencing result is as follows:
the sequence result of the Phos gene is as follows:
EXAMPLE 10 Strain fermentation characteristics of the species Streptococcus thermophilus JMCC16 which is weakly postacidified
Taking 80 parts of fresh milk, 10 parts of white granulated sugar and 10 parts of fructo-oligosaccharide, uniformly blending, homogenizing at 60 ℃ and 15MPa, sterilizing at 95 ℃ for 300s, cooling to 37 ℃, and inoculating for 10 parts6CFU/mL of the weakly post-acidified S.thermophilus JMCC16 obtained by the separation and purification method of example 2 was fermented at 37 ℃ for 24h, the fermentation was stopped at pH 4.2, and the fermentation samples of the experimental group were subjected to sensory evaluation after shaking. The evaluation result of the fermentation sample of the streptococcus thermophilus JMCC16 is smooth, moderate in viscosity and acidity and rich in fragrance. The fermentation characteristics of the streptococcus thermophilus JMCC16 are excellent, and the streptococcus thermophilus JMCC16 can be applied to preparing fermented dairy products.
EXAMPLE 11 post-acidification analysis of the species of Streptococcus thermophilus JMCC16 with weak post-acidification
Taking 80 parts of fresh milk, 10 parts of white granulated sugar and 10 parts of fructo-oligosaccharide, uniformly blending, homogenizing at 65 ℃ and 15MPa, sterilizing at 95 ℃ for 300s, cooling to 37 ℃ to obtain sterilized milk, inoculating streptococcus thermophilus JMCC16 to the sterilized milk, wherein the inoculation amount is 3% of the mass of the sterilized milk, fermenting at 42 ℃, stopping fermentation when the pH value is detected to be 4.5, and obtaining a fermentation product. The fermentation product is placed at 37 ℃, the acidity is detected every two days, and the post-acidification condition of the strain is observed. The results of the post-acidification analysis are shown in Table 4, where JMCC16 provides good control of post-acidification at higher storage conditions suitable for growth of lactic acid bacteria at 37 ℃.
TABLE 4 JMCC16 fermentation acidity profile
Example 12 comparative example
Control group: taking 90 parts of raw milk and 10 parts of white granulated sugar, uniformly blending, homogenizing at 63 ℃ and 15MPa to obtain a fermentation substrate, sterilizing at 95 ℃ for 300s, cooling to 38 ℃, inoculating a fermentation agent JLB1510 (produced by Hebei Yiran Biotechnology Co., Ltd., batch: 20180925) at 42 ℃ for fermentation, wherein the inoculation amount is that 0.1g of fermentation agent is inoculated to each kg of fermentation substrate. Stopping fermentation when the pH value is 4.0, recording the fermentation time, and shaking up to obtain the fermented milk. The fermented milk was placed in an incubator at 4 ℃, 15 ℃, room temperature, and 30 ℃ to observe the change of the acid.
Experimental groups: taking raw milk and white granulated sugar in the same batch and in the same mass part as the comparison group, uniformly blending, homogenizing at 63 ℃ and 15MPa to obtain a fermentation substrate, sterilizing at 95 ℃ for 300s, cooling to 38 ℃, inoculating a fermentation agent GLJLB1510 (modified yogurt fermentation agent prepared by Hakkilus thermophilus JMCC16 instead of the Streptococcus thermophilus in JLB1510, and produced by Hebei Yiran biotechnology Limited) in the same mass part as the comparison group at 42 ℃ for fermentation. Stopping fermentation when the pH value is 4.0, recording the fermentation time, and shaking up to obtain the fermented milk. The fermented milk was placed in an incubator at 4 ℃, 15 ℃, room temperature, and 30 ℃ to observe the change of the acid.
The tracking result of 21 days (within the shelf life of the yoghourt) is shown in figures 1-4, and the comparison shows that the acidity of the experimental group is obviously lower than that of the control group, the pH value is higher than that of the control group, and the GLJLB1510 fermenting agent adopting streptococcus thermophilus JMCC16 has better post-acidification inhibition effect.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Sequence listing
<110> Shijiazhuang Junle Baoru Co Ltd
<120> Streptococcus thermophilus JMCC16 weakly post-acidified, separation and purification method and application
<141> 2018-12-06
<160> 2
<170> SIPOSequenceListing 1.0
<210> 1
<211> 1407
<212> DNA
<213> Streptococcus thermophilus (Streptococcus thermophilus)
<400> 1
ggctccaaag gttacctcac cgacttcggg tgttacaaac tctcgtggtg tgacgggcgg 60
tgtgtacaag gcccgggaac gtattcaccg cggcgtgctg atccgcgatt actagcgatt 120
ccgacttcat gtaggcgagt tgcagcctac aatccgaact gagattggct ttaagagatt 180
agctcgccgt caccgactcg caactcgttg taccaaccat tgtagcacgt gtgtagccca 240
ggtcataagg ggcatgatga tttgacgtca tccccacctt cctccggttt attaccggca 300
gtctcgctag agtgcccaac tgaatgatgg caactaacaa taggggttgc gctcgttgcg 360
ggacttaacc caacatctca cgacacgagc tgacgacaac catgcaccac ctgtcaccga 420
tgtaccgaag taactttcta tctctagaaa tagcatcggg atgtcaagac ctggtaaggt 480
tcttcgcgtt gcttcgaatt aaaccacatg ctccaccgct tgtgcgggcc ccccgtcaat 540
tcctttgagt ttcaaccttg cggtcgtact ccccaggcgg agtgcttaat gcgttagctg 600
cggcactgaa tcccggaaag gatccaacac ctagcactca tcgtttacgg cgtggactac 660
cagggtatct aatcctgttc gctccccacg ctttcgagcc tcagcgtcag ttacagacca 720
gagagccgct ttcgccaccg gtgttcctcc atatatctac gcatttcacc gctacacatg 780
gaattccact ctccccttct gcactcaagt ttgacagttt ccaaagcgaa ctatggttga 840
gccacagcct ttaacttcag acttatcaaa ccgcctgcgc tcgctttacg cccaataaat 900
ccggacaacg ctcgggacct acgtattacc gcggctgctg gcacgtagtt agccgtccct 960
ttctggtaag ctaccgtcac agtgtgaact ttccactctc acacccgttc ttgacttaca 1020
acagagcttt acgatccgaa aaccttcttc actcacgcgg cgttgctcgg tcagggttgc 1080
ccccattgcc gaagattccc tactgctgcc ctcccgtagg agtctgggcc gtgtctcagt 1140
cccagtgtgg ccgatcaccc tctcaggtcg gctatgtatc gtcgcctagg tgagccatta 1200
cctcacctac tagctaatac aacgcaggtc catcttgtag tggagcaatt gcccctttca 1260
aataaatgac atgtgtcatc cattgttatg cggtattagc tatcgtttcc aatagttgtc 1320
ccccgctaca aggcaggtta cctacgcgtt actcacccgt tcgcaactca tccaagaaga 1380
gcaagctcct ctcttcagcg ttctact 1407
<210> 2
<211> 427
<212> DNA
<213> Streptococcus thermophilus (Streptococcus thermophilus)
<400> 2
gcttcgcact catacaagtc ctgtccaagc tcgtacactt gataaacatg atttttctaa 60
aggtcctctt aagatgatct caccaggacg tgttttccgt cgtgataccg atgatgcgac 120
tcacagccac cagtttcacc aaatcgaagg tttggtcgtt ggtaaaaaca tctcaatggg 180
tgatctgaag ggaacgcttg agatgattat tcaaaaaatg tttggtgcag aacgtcgaat 240
ccgtttgcgt ccttcttact tcccattcac tgaaccttcc gttgaggttg acgtgtcatg 300
cttcaagtgt ggtggtaaag gatgtaacgt atgcaagaat acaggttgga ttgagatcct 360
tggtgctggt atggttcacc cacaagtgct tgagatgtca ggtgttgatt ctgaagaata 420
ttcaggt 427
Claims (2)
1. A weakly post-acidifying Streptococcus thermophilus (S.thermophilus)Streptococcus thermophilus) JMCC16, characterized by: the strain of the weakly post-acidified streptococcus thermophilus JMCC16 is preserved in the China general microbiological culture Collection center of China Committee for culture Collection of microorganisms with the preservation number of CGMCCNO.11672.
2. Use of the weakly post-acidified streptococcus thermophilus JMCC16 as claimed in claim 1, characterized in that: the strain is used for preparing fermented milk products.
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| CN110537575A (en) * | 2019-07-17 | 2019-12-06 | 石家庄君乐宝乳业有限公司 | preparation method and application of weak post-acid yoghourt compound starter, and corresponding yoghourt |
| CN110938566B (en) * | 2019-12-09 | 2021-06-01 | 内蒙古兰格格乳业有限公司 | Streptococcus thermophilus and application thereof in fermented milk |
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| CN114196566B (en) * | 2021-10-20 | 2023-08-29 | 君乐宝乳业集团有限公司 | Streptococcus thermophilus JMCC0033 and application thereof |
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