CN109666600A - 一株产功能氨基酸的德氏乳杆菌乳亚种及其用途 - Google Patents
一株产功能氨基酸的德氏乳杆菌乳亚种及其用途 Download PDFInfo
- Publication number
- CN109666600A CN109666600A CN201811469275.4A CN201811469275A CN109666600A CN 109666600 A CN109666600 A CN 109666600A CN 201811469275 A CN201811469275 A CN 201811469275A CN 109666600 A CN109666600 A CN 109666600A
- Authority
- CN
- China
- Prior art keywords
- lactobacillus delbrueckii
- amino acid
- lactis
- subsp
- lactobacillus
- 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
- 241000186673 Lactobacillus delbrueckii Species 0.000 title claims abstract description 47
- 150000001413 amino acids Chemical class 0.000 title claims abstract description 43
- 239000006071 cream Substances 0.000 title claims description 32
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 230000001580 bacterial effect Effects 0.000 claims abstract description 41
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 8
- 235000013361 beverage Nutrition 0.000 claims description 4
- 229940079593 drug Drugs 0.000 claims description 4
- 239000003814 drug Substances 0.000 claims description 4
- 235000013373 food additive Nutrition 0.000 claims description 4
- 239000002778 food additive Substances 0.000 claims description 4
- 235000013402 health food Nutrition 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 230000000813 microbial effect Effects 0.000 claims description 3
- 238000009629 microbiological culture Methods 0.000 claims 1
- 238000000855 fermentation Methods 0.000 abstract description 20
- 230000004151 fermentation Effects 0.000 abstract description 20
- 150000005693 branched-chain amino acids Chemical class 0.000 abstract description 15
- 235000020167 acidified milk Nutrition 0.000 abstract description 12
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 abstract description 10
- 230000003301 hydrolyzing effect Effects 0.000 abstract description 9
- 240000006024 Lactobacillus plantarum Species 0.000 abstract description 8
- 235000013965 Lactobacillus plantarum Nutrition 0.000 abstract description 8
- 229940072205 lactobacillus plantarum Drugs 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 abstract description 5
- 229960003692 gamma aminobutyric acid Drugs 0.000 abstract description 5
- 241000186866 Lactobacillus thermophilus Species 0.000 abstract description 3
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 abstract description 3
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 abstract description 3
- 150000001875 compounds Chemical class 0.000 abstract description 3
- 235000021001 fermented dairy product Nutrition 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 229940024606 amino acid Drugs 0.000 description 36
- 235000001014 amino acid Nutrition 0.000 description 33
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical group CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 26
- 241000894006 Bacteria Species 0.000 description 23
- 238000000034 method Methods 0.000 description 17
- 239000004310 lactic acid Substances 0.000 description 13
- 235000014655 lactic acid Nutrition 0.000 description 13
- 239000002253 acid Substances 0.000 description 10
- 238000012216 screening Methods 0.000 description 9
- 239000000463 material Substances 0.000 description 8
- ZWLUXSQADUDCSB-UHFFFAOYSA-N phthalaldehyde Chemical compound O=CC1=CC=CC=C1C=O ZWLUXSQADUDCSB-UHFFFAOYSA-N 0.000 description 8
- 230000006870 function Effects 0.000 description 7
- 229940054441 o-phthalaldehyde Drugs 0.000 description 7
- 230000007062 hydrolysis Effects 0.000 description 6
- 238000006460 hydrolysis reaction Methods 0.000 description 6
- 235000020183 skimmed milk Nutrition 0.000 description 6
- 241000194035 Lactococcus lactis Species 0.000 description 5
- 235000014897 Streptococcus lactis Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 4
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 4
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 4
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 4
- 239000003153 chemical reaction reagent Substances 0.000 description 4
- 239000001963 growth medium Substances 0.000 description 4
- 229960000310 isoleucine Drugs 0.000 description 4
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 239000004474 valine Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- QWCKQJZIFLGMSD-UHFFFAOYSA-N 2-Aminobutanoic acid Natural products CCC(N)C(O)=O QWCKQJZIFLGMSD-UHFFFAOYSA-N 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 3
- QWCKQJZIFLGMSD-GSVOUGTGSA-N D-alpha-aminobutyric acid Chemical compound CC[C@@H](N)C(O)=O QWCKQJZIFLGMSD-GSVOUGTGSA-N 0.000 description 3
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 3
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 241000194020 Streptococcus thermophilus Species 0.000 description 3
- 239000008272 agar Substances 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 238000013329 compounding Methods 0.000 description 3
- 235000013922 glutamic acid Nutrition 0.000 description 3
- 239000004220 glutamic acid Substances 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 108020004465 16S ribosomal RNA Proteins 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 208000029549 Muscle injury Diseases 0.000 description 2
- 208000000112 Myalgia Diseases 0.000 description 2
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000003111 delayed effect Effects 0.000 description 2
- 238000009792 diffusion process Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 208000015001 muscle soreness Diseases 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 230000017854 proteolysis Effects 0.000 description 2
- 230000005180 public health Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- WXHLLJAMBQLULT-UHFFFAOYSA-N 2-[[6-[4-(2-hydroxyethyl)piperazin-1-yl]-2-methylpyrimidin-4-yl]amino]-n-(2-methyl-6-sulfanylphenyl)-1,3-thiazole-5-carboxamide;hydrate Chemical compound O.C=1C(N2CCN(CCO)CC2)=NC(C)=NC=1NC(S1)=NC=C1C(=O)NC1=C(C)C=CC=C1S WXHLLJAMBQLULT-UHFFFAOYSA-N 0.000 description 1
- 201000004384 Alopecia Diseases 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 102000016938 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 101710089384 Extracellular protease Proteins 0.000 description 1
- 241000726221 Gemma Species 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 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 1
- 241000192132 Leuconostoc Species 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 229910052921 ammonium sulfate Inorganic materials 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- -1 isoleucine branched-chain amino acids Chemical class 0.000 description 1
- 235000015141 kefir Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 101150080777 pheS gene Proteins 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- DGVVWUTYPXICAM-UHFFFAOYSA-N β‐Mercaptoethanol Chemical compound OCCS DGVVWUTYPXICAM-UHFFFAOYSA-N 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
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
- A23K10/18—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions of live 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P39/00—General protective or antinoxious agents
-
- 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
-
- 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
- A23V2400/137—Delbrueckii
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K2035/11—Medicinal preparations comprising living procariotic cells
- A61K2035/115—Probiotics
-
- 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
- C12R2001/225—Lactobacillus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Medicinal Chemistry (AREA)
- Biomedical Technology (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- General Engineering & Computer Science (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Mycology (AREA)
- Physiology (AREA)
- Toxicology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Animal Husbandry (AREA)
- Pharmacology & Pharmacy (AREA)
- Animal Behavior & Ethology (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
本发明提供一种具有高效水解乳蛋白能力，并能通过发酵显著提高游离氨基酸和支链氨基酸等功能氨基酸含量的德氏乳杆菌新菌株。该菌株可复配嗜热乳杆菌、乳酸乳球菌乳酸亚种、植物乳杆菌等菌株，应用于乳用发酵剂的开发。在乳基中发酵可产生良好的发酵乳特色风味，同时总游离氨基酸以及支链氨基酸、γ‑氨基丁酸等功能氨基酸含量都得到明显提升，有助于拓展发酵乳制品的品类，丰富其营养特性与功能特性。
Description
技术领域
本发明涉及一种具有产功能氨基酸能力的德氏乳杆菌乳亚种及其用途，属于微生物技术领域。
背景技术
随着生活节奏的加快，学习和工作压力的增加，运动成为大多数人舒缓压力、放松身心的选择，与此同时运动相关的健康问题也日渐得到了重视。不少人群运动后会出现不同程度的肌肉酸痛或损伤的现象，长时间强度较大的健身过程中出现疲劳等状况也会频频发生，因此在运动的过程中进行适当的营养补充是十分有必要的。
支链氨基酸是缬氨酸，亮氨酸和异亮氨酸三种人体必须氨基酸的总称，因其碳骨架上均有突出的支链而得名。大量研究表明支链氨基酸在人体肌肉合成过程中发挥重要作用，在减轻运动性肌肉损伤和抑制延迟性肌肉酸痛发生发展等方面可能也有着积极的影响。近年来，支链氨基酸成为了运动营养补充市场中的宠儿，专业健身人士所补充的乳清蛋白粉和普通人群所饮用的运动饮料，都有支链氨基酸成分的添加和概念的体现。
乳酸菌(Lactic acid bacteria，LAB)是对一类发酵糖类、主要代谢产物为乳酸、革兰氏染色阳性且不产芽孢的细菌的统称；涉及乳杆菌属、明串珠菌属、双歧杆菌属等等，而上述种属也常是益生菌在微生物分类学上主要涉及的。作为国际公认的具有健康促进作用的新型食品资源，利用乳酸菌进行发酵而产生的衍生产品的发展呈现逐年上升的趋势。研究表明，乳酸菌的生长代谢需要利用环境中的蛋白质作为氮源，在这一过程中会产生大量游离的氨基酸和功能性多肽等，而借助这一机制，利用乳酸菌发酵产生支链氨基酸的研究还较少。
发明内容
本发明的目的在于提供一种具有高效水解乳蛋白能力，并能通过发酵显著提高游离氨基酸和支链氨基酸等功能氨基酸含量的德氏乳杆菌新菌株。该菌株可复配嗜热乳杆菌、乳酸乳球菌乳酸亚种、植物乳杆菌等菌株，应用于乳用发酵剂的开发。在乳基中发酵可产生良好的发酵乳特色风味，同时总游离氨基酸以及支链氨基酸、γ-氨基丁酸等功能氨基酸含量都得到明显提升，有助于拓展发酵乳制品的品类，丰富其营养特性与功能特性。
本发明所提供的菌株是发明人在前期工作中从我国青海省西宁市门源县传统酸奶中筛选得到的，经鉴其属于德氏乳杆菌乳亚种(Lactobacillus delbrueckiisubsp.1actis)，命名为815菌株，于2017年3月13日在中国微生物菌种保藏管理委员会普通微生物菌种保藏中心保藏，微生物保藏编号为CGMCC NO.13750。
本发明提供的德氏乳杆菌乳亚种815菌株，通过所述方法筛选获得的该菌株具有高效的水解乳蛋白能力。该菌株可利用乳基中的乳蛋白进行发酵，经氨基酸组成分析，可明显提高总游离氨基酸与支链氨基酸含量。该菌株也可与嗜热乳杆菌、乳酸乳球菌乳酸亚种、植物乳杆菌等菌株进行复配用于发酵剂的开发。在乳基基料中43℃条件下经过8-14h的发酵，发酵乳中的总游离氨基酸、支链氨基酸及γ-氨基丁酸含量都发生明显提升，同时获得的发酵乳口感与风味良好，未产生由于蛋白水解而导致的苦味。
所述筛选方法，包括平板水解圈法，领苯二甲醛蛋白水解度测定法和氨基酸测定法。通过上述方法从96株可用于食品的乳酸菌菌株中筛选获得能够高效水解乳蛋白且产生多种游离氨基酸的乳酸菌株。
一种德氏乳杆菌乳亚种(Lactobacillus delbrueckii subsp.lactis)815菌株在发酵剂及发酵制品中的应用。
一种德氏乳杆菌乳亚种(Lactobacillus delbrueckii subsp.lactis)815在富含氨基酸或含有功能氨基酸产品中的应用。
一种德氏乳杆菌乳亚种(Lactobacillus delbrueckii subsp.lactis)815，作为发酵剂或食品添加剂在食品、饮料、保健食品、药品或饲料中的应用。
一种含有德氏乳杆菌乳亚种(Lactobacillus delbrueckii subsp.lactis)815的组合物。
一种含有德氏乳杆菌乳亚种(Lactobacillus delbrueckii subsp.lactis)815的组合物在发酵剂及发酵制品中的应用。
一种含有德氏乳杆菌乳亚种(Lactobacillus delbrueckii subsp.lactis)815的组合物在富含氨基酸或含有功能氨基酸产品中的应用。
一种含有德氏乳杆菌乳亚种(Lactobacillus delbrueckii subsp.lactis)815的组合物作为发酵剂或食品添加剂在食品、饮料、保健食品、药品或饲料中的应用。
本发明的优势：
本发明能够提供一种筛选具有高效水解乳蛋白能力的乳酸菌的方法，本发明利用该方法筛选获得德氏乳杆菌乳亚种815菌株，能高效水解乳蛋白且产生多种游离氨基酸。
本发明所提供的菌株德氏乳杆菌乳亚种815菌株，利用乳基中的乳蛋白进行发酵，可明显提高乳中总游离氨基酸与支链氨基酸含量。所述总游离氨基酸的含量较发酵前提高9.56倍，缬氨酸、亮氨酸、异亮氨酸三种支链氨基酸的总量较发酵前提高26.97倍。
本发明所提供的菌株德氏乳杆菌乳亚种815菌株，经过与嗜热乳杆菌，乳酸乳球菌乳酸亚种，植物乳杆菌等菌株复配可形成乳用发酵剂，在乳基基料中，经过43℃条件下8h-14h的发酵，发酵乳中的总游离氨基酸、支链氨基酸及γ-氨基丁酸含量都发生明显提升。所述总游离氨基酸的含量较发酵前提高12.4倍，γ-氨基丁酸含量提升18.6倍，支链氨基酸含量提升最为明显，达102倍。同时，发酵乳的产酸情况、口感、风味与质构良好。
本发明使用的德氏乳杆菌乳亚种815菌株是被囊括于卫生部2010年颁布的《可用于食品的菌种名单》的食品级微生物。
附图说明
图1为平板水解法结果典型图，其中图A为本发明菌株在固体平板上形成蛋白水解圈的典型图，图B为不具有蛋白水解能力菌株的典型图。
图2为邻苯二甲醛法测定氨基酸浓度时以L-丝氨酸制作的标准曲线。
图3为复筛时不同菌株发酵水解乳蛋白能力的比较。
图4为本发明菌株及其复配配方应用于乳基发酵的发酵曲线图，其中左图为用本发明菌株单一发酵时的产酸曲线图，右图为用含本发明菌株的复配配方进行发酵时的产酸曲线图。
具体实施方式
实施例1
高效水解乳蛋白乳酸菌的平板水解法初筛
将2％水琼脂，培养基B(牛肉浸粉2g/L、(NH4)2SO4 2g/L、NaCl 5g/L、琼脂粉15g/L)于121℃灭菌20min，培养基A(浓缩牛奶蛋白10g/L、乳糖2g/L、脱脂乳粉4.35g/L)于105℃灭菌15min，先用水琼脂进行第一层平板的倾注，将灭菌后的牛津杯置于第一次平板上，将培养基A与B混合后倾注为第二层，待平板凝固后小心将牛津杯取出。将待考察菌株于37℃条件下培养18-20h，取菌液于5000g条件下离心10min得到上清，取50μL上清液加入到待测孔中，平板于37℃条件下孵育过夜。测量待测孔外围的水解圈和扩散圈，并用绝对水解圈(水解圈-扩散圈)反应菌株胞外蛋白酶的含量。
对96株囊括于卫生部2010年颁布的《可用于食品的菌种名单》的食品级乳酸菌进行了高效水解乳蛋白乳酸菌的平板水解法初筛，典型的水解圈结果如附图1所示，从中筛选绝对水解圈大于1.7cm的菌株14株。
实施例2
高效水解乳蛋白乳酸菌的邻苯二甲醛复筛
将待考察菌株于37℃条件下培养18-20h，取菌液于5000g，10min条件下离心得到菌泥。用0.85％生理盐水洗涤两次后，稀释至一定浓度。取200μL加入到8％的灭菌的脱脂乳中，于43℃条件下发酵14h。准确称取40mg邻苯二甲醛(OPA)完全溶于1mL甲醇，加入100mmol/L四硼酸钠25mL、20％SDS 2.5mL、β-巯基乙醇100μL，用蒸馏水定容至50mL，试剂光敏感需用时每日配制避光保存。取样品300μL加入OPA试剂4mL，以OPA试剂为空白，以未接种发酵的脱脂乳按照同样方法处理后加OPA试剂为对照，室温下反应2min后于340nm测定吸光度，用0～0.2mg/L的L-丝氨酸制作标准曲线，标准曲线如图2所示。
通过比较14株初筛优选菌株发酵水解乳蛋白的能力(结果如图3所示)，我们从上述复筛菌株中优选获得544，553，2028，2061，813和815共6株菌株进乳最终的优选环节。其中，德氏乳杆菌乳亚种WHH815发酵水解乳蛋白的能力最强。
实施例3
高效水解乳蛋白乳酸菌的氨基酸分析优选
将待考察菌株于37℃条件下培养18-20h，取1mL菌液于5000g条件下离心10min得到菌泥，并用0.9％生理盐水洗两次，按照1.0×107cfu/mL加入到10％的灭菌的脱脂乳中，于43℃条件下发酵14h。取15mL发酵乳于4000g条件下离心15min，称取2.5g左右的发酵乳清样品于10mL容量瓶中，并使用10％的磺基水杨酸的0.02M的盐酸溶液将上述样品定容至10mL。将上述样品静置10min后，取2mL于10000g条件下离心2min，将离心后的上清用0.22mm的水系过滤膜过滤至进样瓶中，利用氨基酸分析仪对上述样品进行测定，并对氨基酸含量及种类进行分析。
结果如下表所示，6株菌株中德氏乳杆菌815产游离氨基酸能力最佳。德氏乳杆菌815菌株发酵14h后，游离氨基酸总量达751.07mg/L，较发酵基料增长9.56倍。其中，缬氨酸、亮氨酸、异亮氨酸三种支链氨基酸的总量由发酵前基料的5.65mg/L增长为152.36mg/L，增长26.97倍。
| 544 | 553 | 2028 | 2061 | 813 | 815 | 发酵基料 | |
| 牛磺酸(mg/L) | 15.67 | 15.80 | 16.59 | 16.90 | 20.47 | 20.81 | 15.52 |
| 谷氨酸(mg/L) | 9.10 | 9.18 | 11.07 | 16.25 | 9.26 | 17.77 | 15.01 |
| 缬氨酸(mg/L) | ＜0.5 | ＜0.5 | ＜0.5 | 1.58 | 26.36 | 50.69 | 2.30 |
| 异亮氨酸(mg/L) | 1.66 | ＜0.5 | ＜0.5 | ＜0.5 | 17.73 | 32.09 | 1.11 |
| 亮氨酸(mg/L) | 0.60 | 1.95 | 1.80 | 2.29 | 35.65 | 69.58 | 2.25 |
| γ-氨基丁酸(mg/L) | 0.80 | 0.65 | 1.01 | 5.45 | 7.28 | 21.09 | 1.13 |
| 脯胺酸(mg/L) | 9.93 | 7.35 | 8.96 | 11.54 | 91.29 | 133.69 | 11.08 |
| 支链氨基酸总量(mg/L) | 2.26 | 1.95 | 1.80 | 3.87 | 79.74 | 152.36 | 5.65 |
| 游离氨基酸(mg/L) | 98.23 | 107.42 | 124.42 | 148.60 | 486.11 | 751.07 | 78.56 |
实施例4
德氏乳杆菌815的微生物学性质
以下所示为所述乳杆菌815的微生物学特性：
a.培养温度优选为37℃；
b.培养基优选为MRS培养基；
c.革兰氏阳性，短杆，无芽孢，无鞭毛，接触酶阴性，氧化酶阴性
d.菌落的形态特征为：在MRS固体培养基37℃培养48h后，菌落呈白色，边缘不规则，少光泽；
所述的德氏乳杆菌的16S rRNA的基因序列测定结果如下：GCGGTGATCCTATAAGGTTATCTCACCGACTTTGGGCATTGCAGACTTCCATGGTGTGACGGGCGGTGTGTACAAGGCCCGGGAACGTATTCACCGCGGCGTGCTGATCCGCGATTACTAGCGATTCCAGCTTCGTGCAGGCGAGTTGCAGCCTGCAGTCCGAACTGAGAGCAGCTTTAAGAGATCCGCTTACCCTCGCGGGTTCGCTTCTCGTTGTACTGCCCATTGTAGCACGTGTGTGTAGCCCAGGTCATAAGGGGCATGATGACTTGACGTCATCCCCACCTTCCTCCGGTTTGTCACCGGCAGTCTCTTTAGAGTGCCCAACTTAATGATGGCAACTAAAGACAAGGGTTGCGCTCGTTGCGGGACTTAACCCAACATCTCACGACACGAGCTGACGACAGCCATGCACCACCTGTCTCTGCGTCCCCGAAGGGAACCACCTATCTCAGGTGTAGCGCAGGATGTCAAGACCTGGTAAGGTTCTTCGCGTTGCTTCGAATTAAACCACATGCTCCACCGCTTGTGCGGGCCCCCGTCAATTCCTTTGAGTTTCAACCTTGCGGTCGTACTCCCCAGGCGGAGCGCTTAATGCGTTTGCTGCGGCACTGAGGACCGGAAAGTCCCCAACACCTAGCGCTCATCGTTTACGGCATGGACTACCAGGGTATCTAATCCTGTTCGCTACCCATGCTTTCGAGCCTCAGCGTCAGTTGCAGACCAGAGAGCCGCCTTCGCCACTGGTGTTCTTCCATATATCTACGCATTCCACCGCTACACATGGAGTTCCACTCTCCTCTTCTGCACTCAAGAATGACAGTTTCCATGCAGTTCCACGGTTGAGCCGTGGGCTTTCACATCAGACTTATCATTCCGCCTGCGCTCGCTTTACGCCCAATAAATCCGGACAACGCTTGCCACCTACGTATTACCGCGGCTGCTGGCACGTAGTTAGCCGTGACTTTCTGGTTGATTACCGTCAAATAAAGACCAGTTACTGCCTCTATCCTTCTTCACCAACAACAGAGCTTTACGATCCGAAGACCTTCTTCACTCACGCGGCGTTGCTCCATCAGACTTGCGTCCATTGTGGAAGATTCCCTACTGCTGCCTCCCGTAGGAGTTTGGGCCGTGTCTCAGTCCCAATGTGGCCGATCAGTCTCTCAACTCGGCTACGCATCATTGCCTTGGTAGGCCTTTACCCCACCAACTAGCTAATGCGCCGCGGGCTCATCCTAAAGTGACAGCTTGCGCCGCCTTTCAAACTTGAATCATGCGATTCATGTTGTTATCCGGTATTAGCACCTGTTTCCAAGTGGTATCCCAGTCTTTAGGGCAGATTGCCCACGTGTTACTCACCCATCCGCCGCTAGCGTCCAACAAATCACCCCGAAGGGATCTTGA
根据菌种细胞形态、生理生化特征、16S rRNA基因序列、pheS基因序列等数据综合分析，该菌株鉴定结果为德氏乳杆菌乳亚种(Lactobacillus delbrueckii subsp.lactis)，命名为德氏乳杆菌乳亚种815(Lactobacillus delbrueckii subsp.Lactis 815)，于2017年3月13日保藏于中国微生物菌种保藏管理委员会普通微生物中心，地址：北京市朝阳区北辰西路1号院3号，保藏编号为CGMCC NO.13750。
实施例5
德氏乳杆菌815在发酵剂中的应用
以德氏乳杆菌815为核心菌株，配合植物乳杆菌、嗜热链球菌与乳酸乳球菌进行协同发酵，以期在提高功能性氨基酸的产量的同时，提高产酸速率，稳定后酸化过程，同时获得较好的发酵乳口感与风味。
德氏乳杆菌815菌株在脱脂乳基料中发酵时，产酸速率较慢。于开始发酵后11h,发酵乳pH达到4.2左右。随着发酵的继续，发酵乳pH仍在下降，至14h下降至3.8左右，因此也同时存在后酸化不稳定的问题。将815菌株与植物乳杆菌、嗜热链球菌、乳酸乳球菌以一定比例进行复配后发现，复配配方在脱脂乳基料中发酵时，产酸速率得到了明显提升，于发酵进行的4.5h，发酵乳pH达到4.2左右。于发酵进行的4.5h，发酵乳pH达到3.5左右。后酸化问题也有明显改善，至发酵进行的6-8h后，产酸速率明显放缓。同时，发酵乳的口感与风味也有明显改善。
在构建复配配方的同时，对发酵终点氨基酸的产量也进行了跟踪。研究发现，815菌株与植物乳杆菌、乳酸乳球菌两两复配后游离氨基酸总量有少量下降。815菌株与嗜热链球菌复配后，游离氨基酸含量下降更为明显。谷氨酸与支链氨基酸含量都发生明显下降，推测嗜热链球菌可能消耗利用815在乳基中分解产生的谷氨酸与支链氨基酸。但我们同时也观察到，γ-氨基丁酸的含量明显提升。基于以上研究，对815菌株与植物乳杆菌、嗜热链球菌、乳酸乳球菌的复配配方进行了优化。最终获得的复配配方，在脱脂乳基中发酵游离氨基酸产量达434.99mg/L,较原始发酵基料提高12.4倍，支链氨基酸产量提高102倍。其中，支链氨基酸在减轻运动性肌肉损伤和抑制延迟性肌肉酸痛方面有积极的作用。同时，γ-氨基丁酸的含量也由发酵前的1.14mg/L提升为21.24mg/L，提高18.6倍。γ-氨基丁酸对失眠及工作、学习、运动中的疲劳感都具有一定的改善功效。
虽然本发明已以较佳实施例公开如上，但其并非用以限定本发明，任何熟悉此技术的人，在不脱离本发明的精神和范围内，都可做各种的改动与修饰，因此本发明的保护范围应该以权利要求书所界定的为准。
序列表
<110> 杭州娃哈哈科技有限公司
杭州娃哈哈集团有限公司
<120> 一株产功能氨基酸的德氏乳杆菌乳亚种及其用途
<160> 1
<170> SIPOSequenceListing 1.0
<210> 1
<211> 1407
<212> DNA
<213> 德氏乳杆菌乳亚种(Lactobacillus delbrueckii subsp. lactis)
<400> 1
gcggtgatcc tataaggtta tctcaccgac tttgggcatt gcagacttcc atggtgtgac 60
gggcggtgtg tacaaggccc gggaacgtat tcaccgcggc gtgctgatcc gcgattacta 120
gcgattccag cttcgtgcag gcgagttgca gcctgcagtc cgaactgaga gcagctttaa 180
gagatccgct taccctcgcg ggttcgcttc tcgttgtact gcccattgta gcacgtgtgt 240
gtagcccagg tcataagggg catgatgact tgacgtcatc cccaccttcc tccggtttgt 300
caccggcagt ctctttagag tgcccaactt aatgatggca actaaagaca agggttgcgc 360
tcgttgcggg acttaaccca acatctcacg acacgagctg acgacagcca tgcaccacct 420
gtctctgcgt ccccgaaggg aaccacctat ctcaggtgta gcgcaggatg tcaagacctg 480
gtaaggttct tcgcgttgct tcgaattaaa ccacatgctc caccgcttgt gcgggccccc 540
gtcaattcct ttgagtttca accttgcggt cgtactcccc aggcggagcg cttaatgcgt 600
ttgctgcggc actgaggacc ggaaagtccc caacacctag cgctcatcgt ttacggcatg 660
gactaccagg gtatctaatc ctgttcgcta cccatgcttt cgagcctcag cgtcagttgc 720
agaccagaga gccgccttcg ccactggtgt tcttccatat atctacgcat tccaccgcta 780
cacatggagt tccactctcc tcttctgcac tcaagaatga cagtttccat gcagttccac 840
ggttgagccg tgggctttca catcagactt atcattccgc ctgcgctcgc tttacgccca 900
ataaatccgg acaacgcttg ccacctacgt attaccgcgg ctgctggcac gtagttagcc 960
gtgactttct ggttgattac cgtcaaataa agaccagtta ctgcctctat ccttcttcac 1020
caacaacaga gctttacgat ccgaagacct tcttcactca cgcggcgttg ctccatcaga 1080
cttgcgtcca ttgtggaaga ttccctactg ctgcctcccg taggagtttg ggccgtgtct 1140
cagtcccaat gtggccgatc agtctctcaa ctcggctacg catcattgcc ttggtaggcc 1200
tttaccccac caactagcta atgcgccgcg ggctcatcct aaagtgacag cttgcgccgc 1260
ctttcaaact tgaatcatgc gattcatgtt gttatccggt attagcacct gtttccaagt 1320
ggtatcccag tctttagggc agattgccca cgtgttactc acccatccgc cgctagcgtc 1380
caacaaatca ccccgaaggg atcttga 1407
Claims (8)
1.一株产功能氨基酸的德氏乳杆菌乳亚种，其特征在于，于2017年3月13日在中国微生物菌种保藏管理委员会普通微生物菌种保藏中心保藏，微生物保藏编号为CGMCCNO.13750，属于德氏乳杆菌乳亚种(Lactobacillus delbrueckii subsp.lactis)，命名为815菌株。
2.一种如权利要求1所述的德氏乳杆菌乳亚种(Lactobacillus delbrueckiisubsp.lactis)815菌株在发酵剂及发酵制品中的应用。
3.一种如权利要求1所述的德氏乳杆菌乳亚种(Lactobacillus delbrueckiisubsp.lactis)815在富含氨基酸或含有功能氨基酸产品中的应用。
4.一种如权利要求1所述的德氏乳杆菌乳亚种(Lactobacillus delbrueckiisubsp.lactis)815，作为发酵剂或食品添加剂在食品、饮料、保健食品、药品或饲料中的应用。
5.一种含有如权利要求1所述的德氏乳杆菌乳亚种(Lactobacillus delbrueckiisubsp.lactis)815的组合物。
6.一种如权利要求5所述的含有德氏乳杆菌乳亚种(Lactobacillus delbrueckiisubsp.lactis)815的组合物在发酵剂及发酵制品中的应用。
7.一种如权利要求5所述的含有德氏乳杆菌乳亚种(Lactobacillus delbrueckiisubsp.lactis)815的组合物在富含氨基酸或含有功能氨基酸产品中的应用。
8.一种如权利要求5所述的含有德氏乳杆菌乳亚种(Lactobacillus delbrueckiisubsp.lactis)815的组合物作为发酵剂或食品添加剂在食品、饮料、保健食品、药品或饲料中的应用。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811469275.4A CN109666600B (zh) | 2018-12-03 | 2018-12-03 | 一株产功能氨基酸的德氏乳杆菌乳亚种及其用途 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811469275.4A CN109666600B (zh) | 2018-12-03 | 2018-12-03 | 一株产功能氨基酸的德氏乳杆菌乳亚种及其用途 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109666600A true CN109666600A (zh) | 2019-04-23 |
| CN109666600B CN109666600B (zh) | 2021-01-26 |
Family
ID=66144221
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811469275.4A Active CN109666600B (zh) | 2018-12-03 | 2018-12-03 | 一株产功能氨基酸的德氏乳杆菌乳亚种及其用途 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109666600B (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112244299A (zh) * | 2020-09-11 | 2021-01-22 | 杭州娃哈哈科技有限公司 | 一种具有缓解非酒精性脂肪肝功能的益生菌组合物及其制备方法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102216444A (zh) * | 2008-11-19 | 2011-10-12 | 达能日尔维公司 | 德氏乳杆菌的降低血胆固醇菌株 |
| CN106190930A (zh) * | 2016-09-06 | 2016-12-07 | 内蒙古农业大学 | 一株德氏乳杆菌保加利亚亚种mga17‑6 及其用途 |
-
2018
- 2018-12-03 CN CN201811469275.4A patent/CN109666600B/zh active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102216444A (zh) * | 2008-11-19 | 2011-10-12 | 达能日尔维公司 | 德氏乳杆菌的降低血胆固醇菌株 |
| CN106190930A (zh) * | 2016-09-06 | 2016-12-07 | 内蒙古农业大学 | 一株德氏乳杆菌保加利亚亚种mga17‑6 及其用途 |
Non-Patent Citations (2)
| Title |
|---|
| TOMÁS GARCÍA-CAYUELA ET AL.: "Expression in Lactococcus lactis of functional genes related to amino acid catabolism and cheese aroma formation is influenced by branched chain amino acids", 《INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY》 * |
| 李言郡 等: "德氏乳杆菌WHH009高密度培养条件的研究", 《中国乳品工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112244299A (zh) * | 2020-09-11 | 2021-01-22 | 杭州娃哈哈科技有限公司 | 一种具有缓解非酒精性脂肪肝功能的益生菌组合物及其制备方法 |
| CN112244299B (zh) * | 2020-09-11 | 2023-05-26 | 杭州娃哈哈科技有限公司 | 一种具有缓解非酒精性脂肪肝功能的益生菌组合物及其制备方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN109666600B (zh) | 2021-01-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Adesulu et al. | Enhancing sustainable development through indigenous fermented food products in Nigeria | |
| CN109182171B (zh) | 高产γ-氨基丁酸的诱变菌株及其生物制剂 | |
| CN101861895B (zh) | 一种发酵豆乳制品的制备方法 | |
| Thwe et al. | Isolation, characterization, and utilization of γ-aminobutyric acid (GABA)-producing lactic acid bacteria from Myanmar fishery products fermented with boiled rice | |
| CN104531587B (zh) | 一株植物乳杆菌及其在活性发酵乳中的应用 | |
| Sarkadi | Biogenic amines in fermented foods and health implications | |
| KR20100117918A (ko) | 프로테아제 생성능 및 가바 생성능을 가진 식물성 유산균의 이단 발효를 이용한 천연가바 함유 발효물의 제조방법 및 그를 포함하는 식품 또는 음료 | |
| Akuzawa et al. | Asian fermented milks | |
| CN106666294A (zh) | 乳酸菌发酵果蔬汁与kefir发酵乳混合饮料及其制备方法 | |
| CN107397195A (zh) | 一种益生菌发酵的天然发酵乳香料及其制备方法 | |
| CN115340965A (zh) | 一株副干酪乳酪杆菌pc724及其应用 | |
| CN109306332A (zh) | 发酵乳杆菌cd110及其在发酵香肠制备中的应用 | |
| CN107937311A (zh) | 一株高产γ‑氨基丁酸的嗜热链球菌、保存培养方法及利用该嗜热链球菌制备发酵乳的方法 | |
| Yeboah et al. | A review of fermentation and the nutritional requirements for effective growth media for lactic acid bacteria | |
| Tittsler et al. | Symposium on the lactic acid bacteria | |
| Ishii et al. | Study on production and properties of kumiss of herders in Mongolian dry steppe | |
| CN109666600A (zh) | 一株产功能氨基酸的德氏乳杆菌乳亚种及其用途 | |
| JP2008086292A (ja) | γ−アミノ酪酸含有食品素材の製造方法 | |
| KR101381090B1 (ko) | 고초균과 젖산균을 이용한 이단발효를 통한 ｇａｂａ와 펩타이드가 증진된 발효유 제조방법 | |
| Pachori et al. | Studies on development of probioticated coconut water | |
| Shaikh et al. | Isolation and enumeration of probiotic microorganisms from fermented idli batter | |
| CN104432373A (zh) | 一种乳酸菌发酵茶树菇制备gaba饮料的方法 | |
| KR101481794B1 (ko) | 오르니틴 생산능력이 있는 페디오코커스 펜토사세우스 ayo-1 균주를 이용한 오르니틴을 함유하는 요구르트 제조방법 | |
| KR100232907B1 (ko) | 마 첨가에 의한 유산균 생육촉진 방법 | |
| CN106615702A (zh) | 发酵豆粕的湿法深度发酵方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |