CN110129243A - Sourbean milk fits property bacterial strain, microbial inoculum and its application processed - Google Patents
Sourbean milk fits property bacterial strain, microbial inoculum and its application processed Download PDFInfo
- Publication number
- CN110129243A CN110129243A CN201910534345.8A CN201910534345A CN110129243A CN 110129243 A CN110129243 A CN 110129243A CN 201910534345 A CN201910534345 A CN 201910534345A CN 110129243 A CN110129243 A CN 110129243A
- Authority
- CN
- China
- Prior art keywords
- microbial inoculum
- lactobacillus
- scb0469
- milk
- lactococcus lactis
- 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
- 235000013336 milk Nutrition 0.000 title claims abstract description 207
- 210000004080 milk Anatomy 0.000 title claims abstract description 207
- 239000008267 milk Substances 0.000 title claims abstract description 206
- 239000002068 microbial inoculum Substances 0.000 title claims abstract description 154
- 230000001580 bacterial effect Effects 0.000 title claims abstract description 58
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 103
- 244000068988 Glycine max Species 0.000 claims abstract description 99
- 235000014897 Streptococcus lactis Nutrition 0.000 claims abstract description 85
- 238000002156 mixing Methods 0.000 claims abstract description 51
- 240000002605 Lactobacillus helveticus Species 0.000 claims abstract description 50
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims abstract description 50
- 229940054346 lactobacillus helveticus Drugs 0.000 claims abstract description 50
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims abstract description 39
- 238000004321 preservation Methods 0.000 claims abstract description 19
- 244000005700 microbiome Species 0.000 claims abstract description 15
- 244000057717 Streptococcus lactis Species 0.000 claims description 84
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 58
- 238000000855 fermentation Methods 0.000 claims description 47
- 230000004151 fermentation Effects 0.000 claims description 46
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 34
- 241000894006 Bacteria Species 0.000 claims description 30
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 30
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 28
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 28
- 244000199866 Lactobacillus casei Species 0.000 claims description 22
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 22
- 239000006071 cream Substances 0.000 claims description 22
- 229940017800 lactobacillus casei Drugs 0.000 claims description 22
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 21
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 21
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 21
- 239000004310 lactic acid Substances 0.000 claims description 17
- 235000014655 lactic acid Nutrition 0.000 claims description 17
- 230000001954 sterilising effect Effects 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 16
- 239000002054 inoculum Substances 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 15
- 235000013351 cheese Nutrition 0.000 claims description 12
- 241000186660 Lactobacillus Species 0.000 claims description 11
- 229940039696 lactobacillus Drugs 0.000 claims description 11
- 239000011159 matrix material Substances 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 241001478240 Coccus Species 0.000 claims description 8
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 claims description 5
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 claims description 5
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 claims description 5
- 235000003599 food sweetener Nutrition 0.000 claims description 3
- 239000003765 sweetening agent Substances 0.000 claims description 3
- 235000020186 condensed milk Nutrition 0.000 claims description 2
- 235000008476 powdered milk Nutrition 0.000 claims description 2
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 abstract description 49
- 235000008696 isoflavones Nutrition 0.000 abstract description 49
- 150000002515 isoflavone derivatives Chemical class 0.000 abstract description 37
- 230000000694 effects Effects 0.000 abstract description 14
- DKVBOUDTNWVDEP-NJCHZNEYSA-N teicoplanin aglycone Chemical compound N([C@H](C(N[C@@H](C1=CC(O)=CC(O)=C1C=1C(O)=CC=C2C=1)C(O)=O)=O)[C@H](O)C1=CC=C(C(=C1)Cl)OC=1C=C3C=C(C=1O)OC1=CC=C(C=C1Cl)C[C@H](C(=O)N1)NC([C@H](N)C=4C=C(O5)C(O)=CC=4)=O)C(=O)[C@@H]2NC(=O)[C@@H]3NC(=O)[C@@H]1C1=CC5=CC(O)=C1 DKVBOUDTNWVDEP-NJCHZNEYSA-N 0.000 abstract description 11
- 241000194035 Lactococcus lactis Species 0.000 abstract 1
- 102000036639 antigens Human genes 0.000 description 24
- 108091007433 antigens Proteins 0.000 description 24
- ZQSIJRDFPHDXIC-UHFFFAOYSA-N daidzein Chemical compound C1=CC(O)=CC=C1C1=COC2=CC(O)=CC=C2C1=O ZQSIJRDFPHDXIC-UHFFFAOYSA-N 0.000 description 19
- ZCOLJUOHXJRHDI-CMWLGVBASA-N genistein 7-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC(O)=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 ZCOLJUOHXJRHDI-CMWLGVBASA-N 0.000 description 14
- 235000013618 yogurt Nutrition 0.000 description 13
- 239000000463 material Substances 0.000 description 12
- 239000000427 antigen Substances 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- ZCOLJUOHXJRHDI-FZHKGVQDSA-N Genistein 7-O-glucoside Natural products O([C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1)c1cc(O)c2C(=O)C(c3ccc(O)cc3)=COc2c1 ZCOLJUOHXJRHDI-FZHKGVQDSA-N 0.000 description 10
- CJPNHKPXZYYCME-UHFFFAOYSA-N Genistin Natural products OCC1OC(Oc2ccc(O)c3OC(=CC(=O)c23)c4ccc(O)cc4)C(O)C(O)C1O CJPNHKPXZYYCME-UHFFFAOYSA-N 0.000 description 10
- YCUNGEJJOMKCGZ-UHFFFAOYSA-N Pallidiflorin Natural products C1=CC(OC)=CC=C1C1=COC2=CC=CC(O)=C2C1=O YCUNGEJJOMKCGZ-UHFFFAOYSA-N 0.000 description 10
- 229930006000 Sucrose Natural products 0.000 description 9
- 239000005720 sucrose Substances 0.000 description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 8
- 238000005057 refrigeration Methods 0.000 description 8
- 235000007240 daidzein Nutrition 0.000 description 7
- 238000011081 inoculation Methods 0.000 description 7
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 238000001816 cooling Methods 0.000 description 6
- 239000003651 drinking water Substances 0.000 description 6
- 235000020188 drinking water Nutrition 0.000 description 6
- -1 fatty type Substances 0.000 description 6
- 229930182478 glucoside Natural products 0.000 description 6
- 238000001727 in vivo Methods 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 235000019624 protein content Nutrition 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- GMTUGPYJRUMVTC-UHFFFAOYSA-N Daidzin Natural products OC(COc1ccc2C(=O)C(=COc2c1)c3ccc(O)cc3)C(O)C(O)C(O)C=O GMTUGPYJRUMVTC-UHFFFAOYSA-N 0.000 description 5
- KYQZWONCHDNPDP-UHFFFAOYSA-N Daidzoside Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 KYQZWONCHDNPDP-UHFFFAOYSA-N 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- KYQZWONCHDNPDP-QNDFHXLGSA-N daidzein 7-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 KYQZWONCHDNPDP-QNDFHXLGSA-N 0.000 description 5
- 235000015141 kefir Nutrition 0.000 description 5
- 238000009928 pasteurization Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 229930183217 Genin Natural products 0.000 description 4
- 108010044091 Globulins Proteins 0.000 description 4
- 102000006395 Globulins Human genes 0.000 description 4
- 206010033546 Pallor Diseases 0.000 description 4
- TZBJGXHYKVUXJN-UHFFFAOYSA-N genistein Natural products C1=CC(O)=CC=C1C1=COC2=CC(O)=CC(O)=C2C1=O TZBJGXHYKVUXJN-UHFFFAOYSA-N 0.000 description 4
- 235000006539 genistein Nutrition 0.000 description 4
- 229940045109 genistein Drugs 0.000 description 4
- 239000002609 medium Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 238000011084 recovery Methods 0.000 description 4
- 235000013322 soy milk Nutrition 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 241000193830 Bacillus <bacterium> Species 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 229930003944 flavone Natural products 0.000 description 3
- 235000011949 flavones Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 108010083391 glycinin Proteins 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 230000004224 protection Effects 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 230000009466 transformation Effects 0.000 description 3
- 206010067484 Adverse reaction Diseases 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 2
- 108010088751 Albumins Proteins 0.000 description 2
- 238000008157 ELISA kit Methods 0.000 description 2
- 108700037728 Glycine max beta-conglycinin Proteins 0.000 description 2
- 206010020751 Hypersensitivity Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000006838 adverse reaction Effects 0.000 description 2
- 208000026935 allergic disease Diseases 0.000 description 2
- 230000007815 allergy Effects 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000000433 anti-nutritional effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 102000006995 beta-Glucosidase Human genes 0.000 description 2
- 108010047754 beta-Glucosidase Proteins 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000021107 fermented food Nutrition 0.000 description 2
- 150000002213 flavones Chemical class 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 150000008131 glucosides Chemical class 0.000 description 2
- 150000002576 ketones Chemical class 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000002777 nucleoside Substances 0.000 description 2
- 125000003835 nucleoside group Chemical group 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- QKNYBSVHEMOAJP-UHFFFAOYSA-N 2-amino-2-(hydroxymethyl)propane-1,3-diol;hydron;chloride Chemical compound Cl.OCC(N)(CO)CO QKNYBSVHEMOAJP-UHFFFAOYSA-N 0.000 description 1
- YREOLPGEVLLKMB-UHFFFAOYSA-N 3-methylpyridin-1-ium-2-amine bromide hydrate Chemical compound O.[Br-].Cc1ccc[nH+]c1N YREOLPGEVLLKMB-UHFFFAOYSA-N 0.000 description 1
- ZWSNUPOSLDAWJS-QNDFHXLGSA-N 6,7-dihydroxy-3-[4-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyphenyl]chromen-4-one Chemical compound OC[C@H]1O[C@@H](Oc2ccc(cc2)-c2coc3cc(O)c(O)cc3c2=O)[C@H](O)[C@@H](O)[C@@H]1O ZWSNUPOSLDAWJS-QNDFHXLGSA-N 0.000 description 1
- TWCMVXMQHSVIOJ-UHFFFAOYSA-N Aglycone of yadanzioside D Natural products COC(=O)C12OCC34C(CC5C(=CC(O)C(O)C5(C)C3C(O)C1O)C)OC(=O)C(OC(=O)C)C24 TWCMVXMQHSVIOJ-UHFFFAOYSA-N 0.000 description 1
- PLMKQQMDOMTZGG-UHFFFAOYSA-N Astrantiagenin E-methylester Natural products CC12CCC(O)C(C)(CO)C1CCC1(C)C2CC=C2C3CC(C)(C)CCC3(C(=O)OC)CCC21C PLMKQQMDOMTZGG-UHFFFAOYSA-N 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000890 antigenic effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- DXYUAIFZCFRPTH-UHFFFAOYSA-N glycitein Chemical compound C1=C(O)C(OC)=CC(C2=O)=C1OC=C2C1=CC=C(O)C=C1 DXYUAIFZCFRPTH-UHFFFAOYSA-N 0.000 description 1
- 235000008466 glycitein Nutrition 0.000 description 1
- NNUVCMKMNCKPKN-UHFFFAOYSA-N glycitein Natural products COc1c(O)ccc2OC=C(C(=O)c12)c3ccc(O)cc3 NNUVCMKMNCKPKN-UHFFFAOYSA-N 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- PFOARMALXZGCHY-UHFFFAOYSA-N homoegonol Natural products C1=C(OC)C(OC)=CC=C1C1=CC2=CC(CCCO)=CC(OC)=C2O1 PFOARMALXZGCHY-UHFFFAOYSA-N 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000013011 mating Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000009245 menopause Effects 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000001814 protein method Methods 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 125000000185 sucrose group Chemical group 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 238000005491 wire drawing Methods 0.000 description 1
- DGVVWUTYPXICAM-UHFFFAOYSA-N β‐Mercaptoethanol Chemical compound OCCS DGVVWUTYPXICAM-UHFFFAOYSA-N 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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
-
- 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
- A23V2400/125—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
- A23V2400/147—Helveticus
-
- 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
- A23V2400/165—Paracasei
-
- 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
- A23V2400/169—Plantarum
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Tropical Medicine & Parasitology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The present invention relates to microorganisms technical fields, fit property bacterial strain, microbial inoculum and its application processed more particularly, to a kind of Sourbean milk.The Sourbean milk fits property bacterial strain processed, any one or more of selected from following bacterial strain: 1) Lactobacillus rhamnosus SCB0119, deposit number are as follows: CGMCC17618；2) Lactococcus lactis SCB0469, deposit number are as follows: CGMCC17619；3) Lactobacillus helveticus SCB0641, deposit number are as follows: CGMCC17620；Three kinds of bacterial strains are preserved in Chinese microorganism strain collection, and the preservation time is on April 24th, 2019.Above-mentioned microbial inoculum obtains microbial inoculum by reasonable compatibility, ferments to mixing soya-bean milk, can obtain that curdled milk effect is good, Sourbean milk of raciness, and can bioconversion isoflavones, improve soybean isoflavones aglycon Aglycones content.
Description
Technical field
The present invention relates to microorganisms technical fields, fit property bacterial strain, microbial inoculum and its application processed more particularly, to a kind of Sourbean milk.
Background technique
Traditional Yoghourt is using fresh milk or recovery milk as raw material, by allotment, homogeneous, sterilization, cooling, inoculating starter
Etc. obtained a kind of animality fermented food after technologies processing and microbial fermentation.Sourbean milk is with fresh soya-bean milk or recovery
Soya-bean milk is raw material, adds or does not add fresh milk or recovery milk, by works such as allotment, homogeneous, sterilization, cooling, inoculating starters
A kind of fermented food of the vegetalitas (or having both animality) obtained after skill technical treatment and microbial fermentation.
After fresh milk or recovery milk is added in the production of Sourbean milk, for traditional Yoghourt, milk is combined
And the shortcomings that the two is compensated for while the advantages of soybean, kinds of protein, amino acid composition, fatty type, vitamin type
More comprehensive, abundant, nutrition is more balanced.The addition of milk compensates for the poor, beany flavor with curdled milk ability when soya-bean milk fermentation merely
Disadvantage dense, taste and flavor is poor, and the presence of soya-bean milk then compensates for the shortcomings that traditional yogurt lacks dietary fiber, is even more beans
Yoghourt brings isoflavones this kind natural active matter.
Isoflavones is the natural active matter being present in soybean, has protection angiocarpy, prevents Atherosclerosis
Change, pre- preventing bone rarefaction, alleviation Menopause symptom, antitumor, anti-oxidant, protection nerve, immunological regulation, protection liver etc.
Various active effect, has fabulous application prospect and market prospects.Certain mechanism, Japan proposes at present, and soybean is different in ordinary meal
The intake upper limit of flavones is 70~75mg/d, and the intake upper limit additional outside diet is 30mg/d.And in terms of European Union, root
It is 40~100mg/d according to recommended intake of the EC1924/2006 to isoflavones.
Under natural endowment, isoflavones content in soybean is about 0.1%~0.5%, has generally believed 12 kinds of isomeries
Body, glucosides and Daidzein, genistein, Glycitein including 9 kinds of mating types based on daidzin, genistin etc.
The aglycon of 3 kinds of sequestereds, wherein Glucosides account for 97%~98%, and Aglycons only account for 2%~3%.Change and
Nair (1995) is the study found that soybean isoflavone glucoside is difficult to the utilization that is absorbed by the body, and in contrast, isoflavone genin is more
It is easy the utilization that is absorbed by the body.Xu et al. (1995) and Wei et al. (1996) are researched and proposed, compared to isoflavones
Glucosides, isoflavone genin have higher bioactivity, and isoflavones is just to have a variety of work in the presence of aglycone forms
Property effect.The beta-glucosidase that soybean isoflavone glucoside can be secreted by partial enteral Institute of Micro-biology is hydrolyzed into soybean isoflavone glycoside from soybean isoflavones
Member, but the composition presence of intestinal flora varies with each individual, therefore synthesis secretion beta-glucosidase and the different Huang of soybean transformation in human body
The case where ketone, is different, and the amount for being eventually converted into isoflavone genin is also limited.In conclusion bioconversion soybean is different
Flavones can effectively improve isoflavones in machine in vivo bioactivity and bioavailability, have a very important significance.
According to Institute of Crop Science, Chinese Academy of Agricultural Science's Soybean Germplasm database and United States Department of Agriculture's Soybean Species
Matter resource database data logging shows that protein content belongs to as lactoprotein between 30.8~57.9% in soybean
In good protein, two class of albumin (accounting for about 10%) and globulin (accounting for about 90%) can be divided mainly into.According to immune credit
It analyses, containing up to 40% glycinin and 30% beta-conglycinin in globulin, the two is main in soybean
Antigen protein easily causes the adverse reactions such as allergy.But the study found that both antigen proteins have stronger thermal stability,
Heat treatment under the conditions of 100 DEG C has little effect its antigen active.Therefore, researcher has changed removal antigen protein
Method reduces its antigen active by being fermented using microorganisms such as lactic acid bacterias, to improve the nutritive peculiarity of bean product.
In view of this, the present invention is specifically proposed.
Summary of the invention
The first object of the present invention is to provide Sourbean milk and fits property bacterial strain processed, can bioconversion isoflavones, from
And aglycone-type isoflavones constituent content is improved, it is promoted in machine in vivo bioactivity and bioavailability.
The second object of the present invention is to provide Sourbean milk and fits property microbial inoculum processed, and microbial inoculum is by after bacterial strain scientific compatibility, Neng Gouyong
In the suitable property fermentation processed of Sourbean milk, antigen protein content in Sourbean milk, release and the nutrition for promoting Sourbean milk are reduced.
The third object of the present invention is that providing Sourbean milk fits application of the property microbial inoculum processed in Sourbean milk production, uses the beans
The suitable property microbial inoculum processed of Yoghourt makes Sourbean milk, can obtain that curdled milk effect is good, and promotes the flavor of Sourbean milk.
In order to realize above-mentioned purpose of the invention, the following technical scheme is adopted:
Sourbean milk fits property bacterial strain processed, any one or more of selected from following bacterial strain:
A) Lactococcus lactis SCB0469, Lactococcus lactis are preserved in Chinese microorganism strain preservation management committee
Member's meeting common micro-organisms center, deposit number are as follows: CGMCC17619；The preservation time are as follows: on April 24th, 2019；
B) Lactobacillus rhamnosus SCB0119, Lactobacillus rhamnosus are preserved in Chinese microorganism strain guarantor
Hiding center, deposit number are as follows: CGMCC17618；The preservation time are as follows: on April 24th, 2019；
C) Lactobacillus helveticus SCB0641, Lactobacillus helveticus are preserved in Chinese microorganism strain preservation
Center, deposit number are as follows: CGMCC17620；The preservation time are as follows: on April 24th, 2019.
The morphologic description feature of above-mentioned each bacterial strain is respectively as follows: Lactobacillus rhamnosus SCB0119 strain inoculated in MRS solid
Cultivate on culture medium and at a temperature of 37 DEG C the colonial morphology figure obtained after 72h.Colony diameter 1.48-2.75mm, it is rounded,
White, surface is glossy, opaque, moistens, intermediate projections surrounding is low, and the smooth of the edge is complete.
Lactococcus lactis SCB0469 strain inoculated on MRS solid medium and in 30 DEG C at a temperature of culture 72h after
The colonial morphology figure arrived.Colony diameter 1.42-2.90mm, rounded, white, surface is glossy, slightly transparent, moistens, and centre is slightly
Raised surrounding is low, and the smooth of the edge is complete.
Lactobacillus helveticus SCB0641 strain inoculated on MRS solid medium and in 37 DEG C at a temperature of culture 72h after
The colonial morphology figure arrived.Colony diameter 1.35-2.20mm, rounded, white, surface is glossy, slightly transparent, slightly wet, intermediate
Raised surrounding is low, and the smooth of the edge is complete.
The 16SrDNA sequence of Lactobacillus rhamnosus (Lactobacillus rhamnosus) SCB0119 totally 1380 nucleosides
Acid, sequence is as shown in SEQ ID NO:1.
The 16SrDNA sequence of Lactococcus lactis (Lactococcus lactis) SCB0469 totally 1419 nucleotide, sequence
Column are as shown in SEQ ID NO:2.
The 16SrDNA sequence of Lactobacillus helveticus (Lactobacillus helveticus) SCB0641 totally 1409 nucleosides
Acid, sequence is as shown in SEQ ID NO:3.
Above-mentioned three kinds of bacterial strains of the invention are preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms
The heart, preservation address are equal are as follows: Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, Institute of Microorganism, Academia Sinica.
The primary efficacy of Lactococcus lactis SCB0469 be as Sourbean milk flavor bacterial strain, for promoting the flavor of Sourbean milk,
The primary efficacy of Lactobacillus rhamnosus SCB0119 is antigen protein in removal soya-bean milk, simultaneously with soybean transformation isoflavones
Effect, the primary efficacy of Lactobacillus helveticus SCB0641 are that it is different to improve aglycone-type soybean in Sourbean milk for soybean transformation isoflavones
Flavones content.
Sourbean milk fits property bacterial strain processed and refers to through the pure soya-bean milk that ferments (or mixing soya-bean milk) there is the following any and above effect
The bacterial strain of the safety edible of fruit: (1) can generate pleasant flavor, and (2) can effectively remove anti-nutritional factors, and (3) can bioconversion
Isoflavones promotes aglycone-type isoflavones content to improve its bioactivity and bioavilability.
Above-mentioned bacterial strains provided by the invention, the strain number of Lactobacillus rhamnosus are the bacterial strain of SCB0119, Lactococcus lactis
Number is SCB0469, the strain number of Lactobacillus helveticus is SCB0641.
Lactobacillus rhamnosus SCB0119 provided by the invention is separated from Pickles, Sichuan Style, passes through dilution pour plate method point
From acquisition.
Lactococcus lactis SCB0469 provided by the invention is separated from Russian Kefir grains, by diluting pour plate method
Separation obtains.
Lactobacillus helveticus SCB0641 provided by the invention is separated from the Kefir grain of Tibet, passes through dilution pour plate method point
From acquisition.
The Sourbean milk that above-mentioned deposit number is claimed in the present invention fits property bacterial strain processed, and occurs to dash forward in appropriate range
Become, and still fits the mutant strain of sexuality processed with very strong Sourbean milk.
During practical application, it is contemplated that it may need the reasons such as transport, Sourbean milk can be fitted property bacterial strain processed
Expand culture and is made composition, is i.e. the suitable property leavening (or Sourbean milk fits property microbial inoculum processed) processed of Sourbean milk, a kind of microbial bacterial agent
Form is to expand its application range.
The suitable property leavening processed of Sourbean milk refers to pure by the way that the suitable property bacterial strain processed of Sourbean milk is fermented made of scientific compatibility
Soya-bean milk (or mixing soya-bean milk) can generate pleasant flavor, and can bioconversion isoflavones promotion aglycone-type isoflavones content
To improve its bioactivity and bioavilability and (or) anti-nutritional factors can be effectively removed, the 2 of Sourbean milk nutritive effect are promoted
The Sourbean milk that kind or above lactic acid bacteria strains are formulated delivers directly type freeze dried fermenting preparation.
The present invention also provides the microbial inoculums comprising bacterial strain as described above.
It can also include streptococcus thermophilus, plant cream bar in the microbial inoculum in some specific embodiments of the present invention
Bacterium, Lactobacillus casei and lactobacillus paracasei are any one or more of.
It preferably at least include Lactococcus lactis SCB0469 in the microbial inoculum in some specific embodiments of the present invention.
Existing bacterial strain can be used in above-mentioned bacterial strains, and the isolated above-mentioned bacterial strains of the cooperation present invention can improve fermentation effect
Fruit etc..
In specific adoptable existing bacterial strain, streptococcus thermophilus, lactobacillus plantarum, Lactobacillus casei, secondary cheese cream bar
Bacterium may include the bacterium of common sour milk fermentation.
In some specific embodiments of the present invention, in the microbial inoculum, in terms of viable count, the Lactobacillus rhamnosus
The ratio of SCB0119, Lactococcus lactis SCB0469 and Lactobacillus helveticus SCB0641 are (0~1.22 × 1010) ﹕ (1.0 × 106~
3.60×1010) ﹕ (0~8.55 × 1010).It is preferred that in terms of viable count, the ratio of three kinds of bacterium is (1 × 10 in microbial inoculum7~8 ×
109) ﹕ (1 × 107~8 × 109) ﹕ (1 × 107~8 × 109)；It is furthermore preferred that in terms of viable count, the ratio of three kinds of bacterium is in microbial inoculum
(6.5×107~6 × 109) ﹕ (1.2 × 107~5.5 × 109) ﹕ (1.8 × 107~4 × 109)。
In some specific embodiments of the present invention, in the microbial inoculum, in terms of viable count, the Lactobacillus rhamnosus
SCB0119, Lactococcus lactis SCB0469 and Lactobacillus helveticus SCB0641, streptococcus thermophilus ratio are (0~1.22 × 1010) ﹕
(1.0×106~3.60 × 1010) ﹕ (0~8.55 × 1010) ﹕ (0~4.54 × 109).It is preferred that in microbial inoculum, in terms of viable count, four
The ratio of kind bacterium is (1 × 107~8 × 109) ﹕ (1 × 107~8 × 109) ﹕ (1 × 107~8 × 109) ﹕ (1 × 106~4 × 109)；
It is furthermore preferred that in terms of viable count, the ratio of four kinds of bacterium is (6.5 × 10 in microbial inoculum7~6 × 109) ﹕ (1.2 × 107~5.5 ×
109) ﹕ (1.8 × 107~4 × 109) ﹕ (3 × 106~3 × 109)。
The mode of several scientific compatibilities is provided in the specific embodiment of the invention, specific as follows:
In the microbial inoculum, including Lactobacillus rhamnosus SCB0119, Lactobacillus helveticus SCB0641, Lactococcus lactis
SCB0469 and secondary cheese lactic acid bacteria.In terms of viable count, Lactobacillus rhamnosus SCB0119, Lactobacillus helveticus SCB0641, lactic acid
Galactococcus SCB0469 and the ratio of secondary cheese lactic acid bacteria are preferably (6.5 × 107~3.0 × 109) ﹕ (1.5 × 108~5.0 × 109)
﹕ (1.5 × 108~3.0 × 109) ﹕ (4.0 × 108~7.5 × 109).It is furthermore preferred that further including thermophilus in the microbial inoculum
Bacterium.It is further preferred that further including lactobacillus plantarum and/or Lactobacillus casei in the microbial inoculum.
When using above-mentioned microbial inoculum, in some embodiments, in the microbial inoculum, in terms of viable count, rhamnose cream bar
Bacterium SCB0119, Lactobacillus helveticus SCB0641, Lactococcus lactis SCB0469, lactobacillus paracasei, streptococcus thermophilus ratio be
(6.5×107~2.5 × 109) ﹕ (4.0 × 108~4.0 × 109) ﹕ (1.5 × 108~2.5 × 109) ﹕ (4.5 × 108~7.0
×109) ﹕ (2.0 × 107~3.0 × 109).Preferably, in some specific embodiments of the present invention, in terms of viable count, sandlwood
Sugared lactobacillus SCB0119, Lactobacillus helveticus SCB0641, Lactococcus lactis SCB0469, lactobacillus paracasei, streptococcus thermophilus
Than being (9.0 × 107~5.0 × 108) ﹕ (4.0 × 108~8.0 × 108) ﹕ (1.5 × 108~5.0 × 108) ﹕ (1.0 × 109~
7.0×109) ﹕ (2.0 × 107~6.0 × 107)。
When using above-mentioned microbial inoculum, in some embodiments, in the microbial inoculum, in terms of viable count, rhamnose cream bar
Bacterium SCB0119, Lactobacillus helveticus SCB0641, Lactococcus lactis SCB0469, lactobacillus paracasei, streptococcus thermophilus, plant cream
Bacillus, Lactobacillus casei ratio be (6.5 × 107~2.5 × 109) ﹕ (4.0 × 108~4.0 × 109) ﹕ (1.5 × 108~2.5
×109) ﹕ (4.5 × 108~7.0 × 109) ﹕ (2.0 × 107~3.0 × 109) ﹕ (3.0 × 108~5.0 × 109) ﹕ (5.5 × 108
~5.5 × 109).Preferably, in some specific embodiments of the present invention, in terms of viable count, Lactobacillus rhamnosus SCB0119,
Lactobacillus helveticus SCB0641, Lactococcus lactis SCB0469, lactobacillus paracasei, streptococcus thermophilus, lactobacillus plantarum, cheese cream
The ratio of bacillus is (3.5 × 108~2.5 × 109) ﹕ (4.0 × 108~4.0 × 109) ﹕ (1.5 × 108~2.5 × 109) ﹕ (4.5
×108~5.5 × 109) ﹕ (1.0 × 108~3.0 × 109) ﹕ (3.0 × 108~5.0 × 109) ﹕ (5.5 × 108~5.5 ×
109)。
In the microbial inoculum, including Lactococcus lactis SCB0469 and Lactobacillus helveticus SCB0641.In terms of viable count, lactic acid cream
The ratio of coccus SCB0469 and Lactobacillus helveticus SCB0641 is preferably (1.2 × 107~2.5 × 109) ﹕ (1.8 × 107~4.0 ×
109).It is furthermore preferred that further including streptococcus thermophilus and/or secondary cheese lactic acid bacteria in the microbial inoculum.
When using above-mentioned microbial inoculum, in some embodiments, in the microbial inoculum, in terms of viable count, Lactococcus lactis
SCB0469, Lactobacillus helveticus SCB0641, streptococcus thermophilus ratio be (1 × 107~2.5 × 109) ﹕ (1.5 × 107~4.0 ×
109) ﹕ (3 × 106~3 × 109).Preferably, in some specific embodiments of the present invention, in terms of viable count, Lactococcus lactis
SCB0469, Lactobacillus helveticus SCB0641, streptococcus thermophilus ratio be (1.2 × 107~1.5 × 107) ﹕ (1.8 × 107~2.5
×107) ﹕ (3 × 106~8 × 106).Alternatively, in the microbial inoculum, in terms of viable count, Lactobacillus helveticus SCB0641, secondary cheese cream
Bacillus, Lactococcus lactis SCB0469 ratio be (3.0 × 108~5.0 × 109): (4.0 × 108~5.5 × 109) ﹕ (1.5 ×
108~2.5 × 109).It is furthermore preferred that in the microbial inoculum, in terms of viable count, Lactobacillus helveticus SCB0641, lactobacillus paracasei,
Lactococcus lactis SCB0469, streptococcus thermophilus ratio be (4.0 × 108~4.0 × 109): (4.5 × 108~5.5 × 109) ﹕
(1.5×108~2.5 × 109) ﹕ (1.0 × 108~3.0 × 109).Preferably, in some specific embodiments of the present invention,
In terms of viable count, Lactobacillus helveticus SCB0641, lactobacillus paracasei, Lactococcus lactis SCB0469, streptococcus thermophilus ratio
(4.0×108~6.0 × 108): (4.5 × 108~9.5 × 108) ﹕ (6 × 108~1.0 × 109) ﹕ (5.0 × 108~1.5 ×
109)。
In the microbial inoculum, including Lactobacillus rhamnosus SCB0119, Lactococcus lactis SCB0469.In the microbial inoculum, with work
Bacterium number meter, Lactobacillus rhamnosus SCB0119, Lactococcus lactis SCB0469 ratio are preferably (6.5 × 107~6 × 109) ﹕ (1.5 ×
108~3.5 × 109).It is furthermore preferred that further including streptococcus thermophilus in the microbial inoculum.
When using above-mentioned microbial inoculum, in some embodiments, in the microbial inoculum, in terms of viable count, rhamnose cream bar
The ratio of bacterium SCB0119, Lactococcus lactis SCB0469 and streptococcus thermophilus is (6.5 × 107~6 × 109) ﹕ (1.5 × 108~
3.5×109) ﹕ (2 × 107~3 × 109).Preferably, in some specific embodiments of the present invention, in terms of viable count, rhamnose
The ratio of lactobacillus SCB0119, Lactococcus lactis SCB0469 and streptococcus thermophilus is (1 × 109~6 × 109) ﹕ (1 × 109~
3.5×109) ﹕ (8 × 107~8 × 108)。
In the microbial inoculum, including Lactobacillus casei and Lactococcus lactis SCB0469.In the microbial inoculum, in terms of viable count, do
The ratio of Lactobacillus paracasei and Lactococcus lactis SCB0469 are preferably (4 × 108~8 × 109) ﹕ (1 × 108~2.5 × 109).It is more excellent
Choosing, further include streptococcus thermophilus in the microbial inoculum.
When using above-mentioned microbial inoculum, in some embodiments, in the microbial inoculum, in terms of viable count, Lactobacillus casei,
Lactococcus lactis SCB0469, streptococcus thermophilus ratio be (5.5 × 108~5.5 × 109) ﹕ (1.5 × 108~2.5 × 109) ﹕
(4×107~3 × 109).Preferably, in some specific embodiments of the present invention, in terms of viable count, Lactobacillus casei, lactic acid
Galactococcus SCB0469, streptococcus thermophilus ratio be (1.0 × 109~5.5 × 109) ﹕ (9 × 108~2.5 × 109) ﹕ (4 × 107
~8 × 107)。
In the microbial inoculum, including lactobacillus paracasei and Lactococcus lactis SCB0469.In the microbial inoculum, in terms of viable count,
Lactobacillus paracasei, Lactococcus lactis SCB0469 ratio be (3 × 108~7.0 × 109) ﹕ (1.5 × 108~2.5 × 109).More
It preferably, further include streptococcus thermophilus in the microbial inoculum.
When using above-mentioned microbial inoculum, in some embodiments, in the microbial inoculum, in terms of viable count, secondary cheese cream bar
Bacterium, Lactococcus lactis SCB0469 and streptococcus thermophilus ratio are (4.5 × 108~7.0 × 109) ﹕ (1.5 × 108~2.5 ×
109) ﹕ (2.0 × 107~3.0 × 109).Preferably, in some specific embodiments of the present invention, in terms of viable count, secondary cheese
The ratio of lactobacillus, Lactococcus lactis SCB0469 and streptococcus thermophilus is (1 × 109~7.0 × 109) ﹕ (2 × 108~6 ×
108) ﹕ (1 × 108~8 × 108)。
In the microbial inoculum, including lactobacillus plantarum and Lactococcus lactis SCB0469.In the microbial inoculum, in terms of viable count, plant
Object lactobacillus, Lactococcus lactis SCB0469 ratio be preferably (3 × 108~8 × 109) ﹕ (1.5 × 108~8.0 × 109).It is more excellent
Choosing, further include streptococcus thermophilus in the microbial inoculum.
When using above-mentioned microbial inoculum, in some embodiments, in the microbial inoculum, in terms of viable count, lactobacillus plantarum,
Lactococcus lactis SCB0469 and streptococcus thermophilus ratio are (3 × 108~5 × 109) ﹕ (1.5 × 108~5.5 × 109) ﹕ (1.0 ×
108~3.0 × 109).Preferably, in some specific embodiments of the present invention, in terms of viable count, lactobacillus plantarum, lactic acid cream
The ratio of coccus SCB0469 and streptococcus thermophilus is (3 × 108~6 × 108) ﹕ (1 × 109~5.5 × 109) ﹕ (1.0 × 108~
3.0×109)。
As in different embodiments, in the microbial inoculum, in terms of viable count, Lactobacillus rhamnosus SCB0119 can for 0,
1×107cfu/L、2×107cfu/L、3×107cfu/L、4×107cfu/L、5×107cfu/L、6×107cfu/L、 7×
107cfu/L、8×107cfu/L、9×107cfu/L、1×108cfu/L、2×108cfu/L、3×108cfu/L、 4×
108cfu/L、5×108cfu/L、6×108cfu/L、7×108cfu/L、8×108cfu/L、9×108cfu/L、 1×
109cfu/L、2×109cfu/L、3×109cfu/L、4×109cfu/L、5×109cfu/L、6×109cfu/L、 7×
109cfu/L、8×109cfu/L、9×109cfu/L、1×1010cfu/L、1.22×1010Cfu/L etc.；
Lactococcus lactis SCB0469 can be with are as follows: 1.0 × 106cfu/L、2×106cfu/L、3×106cfu/L、 4×
106cfu/L、5×106cfu/L、6×106cfu/L、7×106cfu/L、8×106cfu/L、9×106cfu/L、 1×
107cfu/L、2×107cfu/L、3×107cfu/L、4×107cfu/L、5×107cfu/L、6×107cfu/L、 7×
107cfu/L、8×107cfu/L、9×107cfu/L、1×108cfu/L、2×108cfu/L、3×108cfu/L、 4×
108cfu/L、5×108cfu/L、6×108cfu/L、7×108cfu/L、8×108cfu/L、9×108cfu/L、 1×
109cfu/L、2×109cfu/L、3×109cfu/L、4×109cfu/L、5×109cfu/L、6×109cfu/L、 7×
109cfu/L、8×109cfu/L、9×109cfu/L、1×1010cfu/L、2×1010cfu/L、3×1010cfu/L、 3.6×
1010Cfu/L etc.；
Lactobacillus helveticus SCB0641 can be 0,1 × 107cfu/L、2×107cfu/L、3×107cfu/L、 4×
107cfu/L、5×107cfu/L、6×107cfu/L、7×107cfu/L、8×107cfu/L、9×107cfu/L、 1×
108cfu/L、2×108cfu/L、3×108cfu/L、4×108cfu/L、5×108cfu/L、6×108cfu/L、 7×
108cfu/L、8×108cfu/L、9×108cfu/L、1×109cfu/L、2×109cfu/L、3×109cfu/L、 4×
109cfu/L、5×109cfu/L、6×109cfu/L、7×109cfu/L、8×109cfu/L、9×109cfu/L、 1×
1010cfu/L、2×1010cfu/L、3×1010cfu/L、4×1010cfu/L、5×1010cfu/L、6×1010cfu/L、7×
1010cfu/L、8×1010cfu/L、8.55×1010Cfu/L etc.；
Streptococcus thermophilus can be 0,1 × 106cfu/L、2×106cfu/L、3×106cfu/L、4×106cfu/L、 5×
106cfu/L、6×106cfu/L、7×106cfu/L、8×106cfu/L、9×106cfu/L、1×107cfu/L、 2×
107cfu/L、3×107cfu/L、4×107cfu/L、5×107cfu/L、6×107cfu/L、7×107cfu/L、 8×
107cfu/L、9×107cfu/L、1×108cfu/L、2×108cfu/L、3×108cfu/L、4×108cfu/L、 5×
108cfu/L、6×108cfu/L、7×108cfu/L、8×108cfu/L、9×108cfu/L、1×109cfu/L、 2×
109cfu/L、3×109cfu/L、4×109cfu/L、4.54×109Cfu/L etc.；
Secondary cheese lactic acid bacteria can be 0,4 × 108cfu/L、5×108cfu/L、6×108cfu/L、7×108cfu/L、 8
×108cfu/L、9×108cfu/L、1×109cfu/L、2×109cfu/L、3×109cfu/L、4×109cfu/L、 5×
109cfu/L、6×109cfu/L、7×109cfu/L、7.5×109Cfu/L etc.；
Lactobacillus plantarum can be 0,3 × 108cfu/L、4×108cfu/L、5×108cfu/L、6×108cfu/L、 7×
108cfu/L、8×108cfu/L、9×108cfu/L、1×109cfu/L、2×109cfu/L、3×109cfu/L、 4×
109cfu/L、5×109Cfu/L etc.；
Lactobacillus casei can be 0,5.5 × 108cfu/L、6×108cfu/L、7×108cfu/L、8×108cfu/L、 9
×108cfu/L、1×109cfu/L、2×109cfu/L、3×109cfu/L、4×109cfu/L、5×109cfu/L、 5.5×
109Cfu/L etc..
Microbial inoculum is obtained by carrying out scientific compatibility to bacterial strain, can be used in fermentation mixing soya-bean milk, improved Sourbean milk
Curdled milk effect and flavor, while isoflavones conversion ratio in Sourbean milk can be improved, soybean isoflavones aglycon Aglycones content
Height has preferable active function.
Also, protein content is between 30.8~57.9% in soybean, can be divided mainly into albumin (accounting for about 10%) and
Two class of globulin (accounting for about 90%).According to immune analysis, up to 40% glycinin and 30% is contained in globulin
Beta-conglycinin, the two are main antigen proteins in soybean, easily cause the adverse reactions such as allergy.But the study found that
Both antigen proteins have stronger thermal stability, and the heat treatment under the conditions of 100 DEG C has little effect its antigen active.
The microbial inoculum obtained by above-mentioned scientific compatibility, additionally it is possible to the antigen active of Sourbean milk is reduced, so that the nutrition for improving bean product is special
Property.
The present invention also provides application of the above-mentioned microbial inoculum in Sourbean milk production.
Above-mentioned microbial inoculum can convert isoflavone genin for soybean isoflavone glucoside and play when making Sourbean milk
Stronger bioactivity and health-care efficacy out；Meanwhile Sourbean milk is made using above-mentioned microbial inoculum, obtained Sourbean milk has both milk fragrance
And beany flavour, and beany flavor is essentially eliminated, and compared with Sourbean milk product at present on the market, better flavor.
Preferably, the method for the Sourbean milk production includes: to be inoculated with above-mentioned microbial inoculum in mixing soya-bean milk after sterilization, is carried out
Fermentation.
Preferably, inoculum concentration of the microbial inoculum in mixing soya-bean milk is 3.0 × 107~9.6 × 1010cfu/L。
Preferably, the temperature of the fermentation is 25-45 DEG C.The time of the fermentation is 5-24h.
Preferably, refrigeration Aging storage is carried out after fermentation.It is furthermore preferred that the temperature of the refrigeration is 3~5 DEG C.Refrigeration
Time is preferably 6h or 6h or more.
Preferably, the mixing soya-bean milk is mainly mixed by milk matrix, beans matrix.It is furthermore preferred that the mixing soya-bean milk
In further include sweetener, the sweetener is preferably sucrose.
Preferably, the milk matrix includes that fresh milk, milk powder and condensed milk are any one or more of.
Preferably, the beans matrix includes that fresh soya-bean milk, bean powder are any one or more of.
Preferably, the preparation method of the mixing soya-bean milk includes: the bean powder of the milk powder of 1~8 parts by weight, 3~11 parts by weight
And 1~12 parts by weight sucrose and drinking water be mixed to get 100 parts by weight materials, stir evenly after being completely dissolved material
To mixing soya-bean milk；Alternatively, the preparation method of the mixing soya-bean milk includes: the fresh milk of 30~50 parts by weight, 40~70 parts by weight
Fresh soya-bean milk and the sucrose of 1~12 parts by weight be mixed to get the materials of 100 parts by weight, stir evenly after being completely dissolved material
To mixing soya-bean milk；Alternatively, it is described mixing soya-bean milk preparation method include: the milk powder of 1~8 parts by weight, 40~60 parts by weight it is fresh
Soya-bean milk and the sucrose of 1~12 parts by weight and drinking water are mixed to get 100 parts by weight materials, stir evenly after being completely dissolved material
Obtain mixing soya-bean milk；Alternatively, the preparation method of the mixing soya-bean milk includes: the fresh milk of 30~50 parts by weight, 3~11 weight
The bean powder of part and the sucrose of 1~12 parts by weight and drinking water are mixed to get 100 parts by weight materials, and stirring evenly keeps material complete
Mixing soya-bean milk is obtained after fully dissolved.
Wherein, beans water weight ratio of the fresh soya-bean milk preferably according to 1 ﹕, 6~1 ﹕ 10 is prepared.
The present invention mixes milk matrix and beans matrix, more comprehensively more balanced in terms of product nutrition composition.
Compared with prior art, the invention has the benefit that
The present invention separation identifies Sourbean milk fit property processed bacterial strain, microbial inoculum is obtained by reasonable compatibility, to mixing soya-bean milk into
Row fermentation, can obtain that curdled milk effect is good, Sourbean milk of raciness, and can remove incomplete antigen albumen, and bioconversion is big
Beans isoflavones, soybean isoflavones aglycon Aglycones content is high, improves isoflavones in machine in vivo bioactivity and biological utilisation
Rate.
Detailed description of the invention
It, below will be to specific in order to illustrate more clearly of the specific embodiment of the invention or technical solution in the prior art
Embodiment or attached drawing needed to be used in the description of the prior art be briefly described, it should be apparent that, it is described below
Attached drawing is some embodiments of the present invention, for those of ordinary skill in the art, before not making the creative labor
It puts, is also possible to obtain other drawings based on these drawings.
Fig. 1 is different strains in experimental example 2 of the present invention to production aglycone-type isoflavones comparison diagram；
Fig. 2 is different strains in experimental example 2 of the present invention to the content balance figure of antigen protein after soya-bean milk fermentation；
Fig. 3 is the content situation map for mixing isoflavones in soya-bean milk before the fermentation of the embodiment of the present invention 3；Wherein, D
Daidzin is represented, G represents genistin, and DE represents Daidzein, and GE represents genistein；
Fig. 4 is the content situation using isoflavones in the Sourbean milk obtained after bacteria fermentation of the embodiment of the present invention 3
Map；
Fig. 5 is the figure of changing using isoflavone content before and after bacteria fermentation of the embodiment of the present invention 3.
Sourbean milk provided by the present application fits property bacterial strain processed:
A) Lactococcus lactis (Lactococcus lactis), strain number SCB0469, deposit number are as follows:
CGMCC17619；
B) Lactobacillus rhamnosus (Lactobacillus rhamnosus), strain number SCB0119, deposit number:
CGMCC17618；
C) Lactobacillus helveticus (Lactobacillus helveticus), strain number SCB0641, deposit number are as follows:
CGMCC17620；
It is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, preservation address are as follows: Beijing
The institute 3 of Chaoyang District North Star West Road 1, Institute of Microorganism, Academia Sinica；It is detected through collection on April 24th, 2019
For survival strains and preservation.
Specific embodiment
Technical solution of the present invention is clearly and completely described below in conjunction with the drawings and specific embodiments, but
Be it will be understood to those of skill in the art that it is following described embodiments are some of the embodiments of the present invention, rather than it is whole
Embodiment is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.Based on the embodiments of the present invention, ability
Domain those of ordinary skill every other embodiment obtained without making creative work, belongs to guarantor of the present invention
The range of shield.The person that is not specified actual conditions in embodiment, carries out according to conventional conditions or manufacturer's recommended conditions.Agents useful for same
Or production firm person is not specified in instrument, is the conventional products that can be obtained by commercially available purchase.
Lactobacillus rhamnosus SCB0119 of the invention is isolated from Pickles, Sichuan Style；
Lactococcus lactis SCB0469 of the invention is isolated from Russian Kefir grains；
Lactobacillus helveticus SCB0641 of the invention is isolated from Tibet Kefir grain.
Streptococcus thermophilus, lactobacillus plantarum, Lactobacillus casei, the lactobacillus paracasei used in the specific embodiment of the invention
It can be with are as follows: streptococcus thermophilus CGMCC1.6472, lactobacillus plantarum CGMCC1.573, Lactobacillus casei CGMCC1.8727, secondary dry
Lactobacillus paracasei CGMCC1.9088.
Embodiment 1
A kind of suitable property microbial inoculum processed of Sourbean milk is present embodiments provided, the microbial inoculum includes Lactococcus lactis SCB0469, sandlwood
Tetra- kinds of sugared lactobacillus SCB0119, streptococcus thermophilus and Lactobacillus helveticus SCB0641 bacterial strains, in terms of viable count, Lactococcus lactis
SCB0469, Lactobacillus rhamnosus SCB0119, streptococcus thermophilus and Lactobacillus helveticus SCB0641 ratio be 2.0 × 109﹕
4.0×109﹕ 2.5 × 108﹕ 8.0 × 109。
Four kinds of bacterial strains are mixed in proportion and fit property microbial inoculum processed up to Sourbean milk.
Sourbean milk is prepared using the microbial inoculum of the present embodiment, is included the following steps:
(1) milk powder, the pure bean powder of 9kg and the sucrose of 6kg for taking 2kg, are added the drinking water of 100kg, are sufficiently stirred
It is even be completely dissolved material after obtain mixing soya-bean milk；Pasteurization is carried out to mixing soya-bean milk, sterilising temp is 90 DEG C, sterilization time
For 20min；
(2) the mixing soya-bean milk after sterilizing is cooled to 30~40 DEG C, is inoculated with microbial inoculum；Specifically, to mixing beans after cooling
It is inoculated with above-mentioned Sourbean milk in cream and fits property microbial inoculum processed, total inoculum concentration of microbial inoculum is 8.5 × 109cfu/L；
(3) the mixing soya-bean milk after inoculation is stood into ferment at constant temperature, fermentation temperature is 42 DEG C, fermentation time 8h；It has fermented
Cheng Hou carries out refrigeration after-ripening, and refrigerated storage temperature is 3~5 DEG C, and cold preservation time is 12h or more, obtains Sourbean milk.
Embodiment 2
It present embodiments provides a kind of Sourbean milk and fits property microbial inoculum processed, the microbial inoculum includes Lactococcus lactis SCB0469, thermophilic
Tri- kinds of bacterial strains of streptococcus and Lactobacillus helveticus SCB0641, in terms of viable count, Lactococcus lactis SCB0469, streptococcus thermophilus with
And the ratio of Lactobacillus helveticus SCB0641 is 1.2 × 107﹕ 3.0 × 106﹕ 1.8 × 107。
Three kinds of bacterial strains are mixed in proportion and fit property microbial inoculum processed up to Sourbean milk.
Sourbean milk is prepared using the microbial inoculum of the present embodiment, is included the following steps:
(1) milk powder, the pure bean powder of 8kg and the sucrose of 6kg for taking 3kg, are added the drinking water of 100kg, are sufficiently stirred
It is even be completely dissolved material after obtain mixing soya-bean milk；Pasteurization is carried out to mixing soya-bean milk, sterilising temp is 90 DEG C, sterilization time
For 20min；
(2) the mixing soya-bean milk after sterilizing is cooled to 30~40 DEG C, is inoculated with microbial inoculum；Specifically, to mixing beans after cooling
It is inoculated with above-mentioned Sourbean milk in cream and fits property microbial inoculum processed, total inoculum concentration of microbial inoculum is 3 × 107cfu/L；
(3) the mixing soya-bean milk after inoculation is stood into ferment at constant temperature, fermentation temperature is 25 DEG C, and fermentation time is for 24 hours；It has fermented
Cheng Hou carries out refrigeration after-ripening, and refrigerated storage temperature is 3~5 DEG C, and cold preservation time is 12h or more, obtains Sourbean milk.
Embodiment 3
A kind of suitable property microbial inoculum processed of Sourbean milk is present embodiments provided, the microbial inoculum includes Lactobacillus rhamnosus SCB0119, cream
Three kinds of yogurt coccus SCB0469, streptococcus thermophilus bacterial strains, in terms of viable count, Lactobacillus rhamnosus SCB0119, Lactococcus lactis
SCB0469, streptococcus thermophilus ratio be 6.0 × 109﹕ 3.5 × 109﹕ 2.0 × 108。
Three kinds of bacterial strains are mixed in proportion and fit property microbial inoculum processed up to Sourbean milk.
Sourbean milk is prepared using the microbial inoculum of the present embodiment, is included the following steps:
(1) milk powder, the fresh soya-bean milk of 58kg and the sucrose of 2kg of 7kg are taken, 42kg drinking water is added, stirs
Mixing soya-bean milk is obtained after being completely dissolved material；Pasteurization is carried out to mixing soya-bean milk, sterilising temp is 90 DEG C, and sterilization time is
20min；
(2) the mixing soya-bean milk after sterilizing is cooled to 30~40 DEG C, is inoculated with microbial inoculum；Specifically, to mixing beans after cooling
It is inoculated with above-mentioned Sourbean milk in cream and fits property microbial inoculum processed, total inoculum concentration of microbial inoculum is 9.5 × 109cfu/L；
(3) the mixing soya-bean milk after inoculation is stood into ferment at constant temperature, fermentation temperature is 30 DEG C, fermentation time 12h；It has fermented
Cheng Hou carries out refrigeration after-ripening, and refrigerated storage temperature is 3~5 DEG C, and refrigeration ripening time is 12h or more, obtains Sourbean milk.
Embodiment 4
A kind of suitable property microbial inoculum processed of Sourbean milk is present embodiments provided, the microbial inoculum includes Lactococcus lactis SCB0469, sandlwood
Five kinds of sugared lactobacillus SCB0119, Lactobacillus helveticus SCB0641, streptococcus thermophilus and lactobacillus paracasei bacterial strains, with viable count
Meter, Lactococcus lactis SCB0469, Lactobacillus rhamnosus SCB0119, Lactobacillus helveticus SCB0641, streptococcus thermophilus and secondary cheese
The ratio of lactobacillus is 1.5 × 108﹕ 6.5 × 107﹕ 4.3 × 108﹕ 2.0 × 107﹕ 7.0 × 109。
Five kinds of bacterial strains are mixed in proportion and fit property microbial inoculum processed up to Sourbean milk.
Sourbean milk is prepared using the microbial inoculum of the present embodiment, is included the following steps:
(1) sucrose of the fresh milk of 32kg, the fresh soya-bean milk of 68kg and 10kg is taken to mix, stirring keeps material complete
Mixing soya-bean milk is obtained after fully dissolved；Pasteurization is carried out to mixing soya-bean milk, sterilising temp is 90 DEG C, sterilization time 20min；
(2) the mixing soya-bean milk after sterilizing is cooled to 30~40 DEG C, is inoculated with microbial inoculum；Specifically, to mixing beans after cooling
It is inoculated with above-mentioned Sourbean milk in cream and fits property microbial inoculum processed, total inoculum concentration of microbial inoculum is 7.6 × 109cfu/L；
(3) the mixing soya-bean milk after inoculation is stood into ferment at constant temperature, fermentation temperature is 35 DEG C, fermentation time 13.5h；Fermentation
After the completion, refrigeration after-ripening is carried out, refrigerated storage temperature is 3~5 DEG C, and cold preservation time is 12h or more, obtains Sourbean milk.
Embodiment 5
A kind of suitable property microbial inoculum processed of Sourbean milk is present embodiments provided, the microbial inoculum includes Lactobacillus casei, Lactococcus lactis
Three kinds of SCB0469, streptococcus thermophilus bacterial strains, in terms of viable count, Lactobacillus casei, Lactococcus lactis SCB0469, streptococcus thermophilus
Ratio be 4.5 × 109﹕ 1.5 × 109﹕ 4.0 × 107。
Three kinds of bacterial strains are mixed in proportion and fit property microbial inoculum processed up to Sourbean milk.
The method for preparing Sourbean milk of the present embodiment reference implementation example 2, difference are only that: using the inoculum concentration of the present embodiment
It is 6 × 109Cfu/L, fermentation time 18h, is prepared Sourbean milk.
Embodiment 6
A kind of suitable property microbial inoculum processed of Sourbean milk is present embodiments provided, the microbial inoculum includes lactobacillus paracasei, Lactococcus lactis
Three kinds of bacterium SCB0469, streptococcus thermophilus bacterial strains, it is lactobacillus paracasei, Lactococcus lactis SCB0469, thermophilic in terms of viable count
Streptococcic ratio is 4.5 × 109﹕ 3.5 × 108﹕ 4.0 × 108。
Three kinds of bacterial strains are mixed in proportion and fit property microbial inoculum processed up to Sourbean milk.
The method for preparing Sourbean milk of the present embodiment reference implementation example 3, difference are only that the inoculum concentration using the present embodiment
It is 5.3 × 109Sourbean milk is prepared in cfu/L.
Embodiment 7
A kind of suitable property microbial inoculum processed of Sourbean milk is present embodiments provided, the microbial inoculum includes lactobacillus plantarum, Lactococcus lactis
Three kinds of SCB0469, streptococcus thermophilus bacterial strains, in terms of viable count, lactobacillus plantarum, Lactococcus lactis SCB0469, streptococcus thermophilus
Ratio be 4.5 × 108﹕ 5.5 × 109﹕ 4.0 × 108。
Three kinds of bacterial strains are mixed in proportion and fit property microbial inoculum processed up to Sourbean milk.
The method for preparing Sourbean milk of the present embodiment reference implementation example 3, difference are only that the inoculum concentration using the present embodiment
It is 5.6 × 109Cfu/L, fermentation time 18h, is prepared Sourbean milk.
Embodiment 8
It present embodiments provides a kind of Sourbean milk and fits property microbial inoculum processed, the microbial inoculum includes Lactobacillus helveticus SCB0641, secondary dry
Four kinds of Lactobacillus paracasei, Lactococcus lactis SCB0469, streptococcus thermophilus bacterial strains, in terms of viable count, Lactobacillus helveticus SCB0641, pair
Lactobacillus casei, Lactococcus lactis SCB0469, streptococcus thermophilus ratio be 5.0 × 109﹕ 4.5 × 108﹕ 8.5 × 108﹕ 1.0 ×
109。
Four kinds of bacterial strains are mixed in proportion and fit property microbial inoculum processed up to Sourbean milk.
The method for preparing Sourbean milk of the present embodiment reference implementation example 2, difference are only that the inoculum concentration using the present embodiment
It is 7.3 × 109Cfu/L, fermentation time 18h, is prepared Sourbean milk.
Embodiment 9
It present embodiments provides a kind of Sourbean milk and fits property microbial inoculum processed, the microbial inoculum includes Lactobacillus rhamnosus SCB0119, auspicious
Scholar's lactobacillus SCB0641, lactobacillus paracasei, Lactococcus lactis SCB0469, lactobacillus plantarum, Lactobacillus casei, thermophilus
Seven kinds of bacterial strains of bacterium, in terms of viable count, Lactobacillus rhamnosus SCB0119, Lactobacillus helveticus SCB0641, lactobacillus paracasei, lactic acid
Galactococcus SCB0469, lactobacillus plantarum, Lactobacillus casei and streptococcus thermophilus ratio be 3.5 × 108﹕ 4.0 × 109﹕ 4.5 ×
108﹕ 1.5 × 108﹕ 3.0 × 108﹕ 5.5 × 109﹕ 1.0 × 108。
Seven kinds of bacterial strains are mixed in proportion and fit property microbial inoculum processed up to Sourbean milk.
The method for preparing Sourbean milk of the present embodiment reference implementation example 2, difference are only that the inoculum concentration using the present embodiment
It is 1.13 × 1010Cfu/L, fermentation time 16h, is prepared Sourbean milk.
Embodiment 10
It present embodiments provides a kind of Sourbean milk and fits property microbial inoculum processed, the microbial inoculum includes Lactobacillus rhamnosus SCB0119, auspicious
Scholar's lactobacillus SCB0641, lactobacillus paracasei, Lactococcus lactis SCB0469, lactobacillus plantarum, Lactobacillus casei and thermophilic chain
Seven kinds of bacterial strains of coccus, in terms of viable count, Lactobacillus rhamnosus SCB0119, Lactobacillus helveticus SCB0641, lactobacillus paracasei, cream
Yogurt coccus SCB0469, lactobacillus plantarum, Lactobacillus casei and streptococcus thermophilus ratio be 2.5 × 109﹕ 4.0 × 108﹕ 5.5
×109﹕ 2.5 × 109﹕ 5.0 × 109﹕ 5.5 × 108﹕ 3.0 × 109。
Seven kinds of bacterial strains are mixed in proportion and fit property microbial inoculum processed up to Sourbean milk.
The method for preparing Sourbean milk of the present embodiment reference implementation example 2, difference are only that total inoculation using the present embodiment
Amount is 1.9 × 1010Cfu/L, fermentation time 16h, is prepared Sourbean milk.
Comparative example 1
The preparation method of 1 reference implementation example 3 of comparative example, difference be, the fermenting agent of inoculation be CGMCC1.16075 and
Streptococcus thermophilus CGMCC1.6472, the two ratio are 5.5 × 109﹕ 4.0 × 109, inoculum concentration is 9.5 × 109cfu/L。
Experimental example 1
Experimental method:
From the Lactococcus lactis (separate and obtain from Kefir grains) for taking out laboratory preservation in ultra low temperature freezer, using nothing
Bacterium pipettor is inoculated into 37 DEG C of culture 12h of 8mL MRS fluid nutrient medium, same method passage according to the inoculum concentration of 1% (v/v)
Once.
Then, take the liquid spawn of activation according to the inoculum concentration of 1% (v/v) be inoculated into mixing soyabean milk (5% pure bean powder, 5%
Whole milk powder, 8% white granulated sugar, 90 DEG C of pasteurization 20min are cooled to 40 DEG C) in, it is placed in 25 DEG C of cultures for 24 hours.
Fermentation situation is observed and recorded, the pH value of Sourbean milk after fermentation is surveyed with pH meter, and visually observes its curdled milk situation, tooth
Label wire drawing judges its viscosity, the smell of sensory evaluation Sourbean milk.
Experimental result:
Experimental example 1 screens Sourbean milk ferment effect according to different Lactococcus lactis, shown in table 1 specific as follows.
The screening of 1 Sourbean milk fermentation strain Lactococcus lactis of table
Note: "+" indicates that curdled milk, "-" indicate non-curdled milk；Sticky situation "+" indicates sticky, and "-" indicates not sticky；Sour beans
Milk taste is the mixing smell of sour taste in soymilk fragrance and Yoghourt.
From table 1 it follows that screening Lactococcus lactis 25 DEG C of fermented soy yoghurts for 24 hours, curdled milk situation is all poor, only
SCB0427 and SCB0469 fermented soy yoghurt curdled milk.Producing the stronger bacterial strain of acid is SCB0427, pH value 5.25.Above-mentioned lactic acid cream
The stickiness of the Sourbean milk of coccus fermentation is poor, and it is partially sour soymilk taste that fermented soy yoghurt, which is mostly soymilk fragrance, wherein
SCB0427, SCB0431, SCB0433, SCB0449, SCB0469, SCB0477 fermented soybean milk have sour soymilk taste.In summary
Index, selected SCB0469 fermented soy yoghurt curdled milk is preferable, and pH is respectively 5.25 and 5.46, and suitable Sourbean milk smell is presented,
It is suitble to fermented soy yoghurt.
Experimental example 2
Experimental example 2 is according to different strains to the content of antigen protein after production aglycone-type isoflavones situation and soya-bean milk fermentation
It is tested, it is specific as illustrated in fig. 1 and 2.
Wherein test method is as follows:
Soybeans soaking: 0.5%NaHCO is added into cleaned soybean3Solution, soak at room temperature 10h, beans water ratio are 1 ﹕
3, make the abundant water swelling of soybean.
Blanching: soaked soybean is completely subjected to blanching treatment with distilled water flushing afterwards, heat iron temperature is 85 DEG C -90
DEG C, blanching treatment time 10min.
Defibrination: the soybean after blanching is existed with the beans water of 1 ﹕ 6 than carrying out defibrination process, beating time control with beater
It is rear that beans paste is filtered with 4 layers of gauze within 2min, remove bean dregs.
Sterilization and inoculation fermentation: heating soybean milk is boiled into 6min to 100 DEG C, then 90 DEG C of heat preservation 15-20min, are cooled to
After 30 DEG C, various lactic acid bacteria culturers (MRS fluid nutrient medium activates the culture solution after three generations), oscillation are inoculated with by 2% inoculum concentration
After mixing, after being placed in 25 DEG C of standing for fermentation for 24 hours, fermentation liquid is taken to measure two kinds of antigen protein contents as follows.
Soybean antigen protein measuring method is as follows:
The extraction of Soybean antigen protein sample: 1.0mL sample to be tested is taken, it is made to be immersed in 20.0mL, 0.03mol/L
In Tris-HCl (pH=8.0, including 0.01mol/L beta -mercaptoethanol) buffer, in 28 DEG C of immersions on the shaking table of 150r/min
1h, then 4000r/min is centrifuged 20min, takes supernatant spare.
Immunocompetence detection: the assay of glycinin according to purchase antigen protein ELISA kit (96 hole)
In method carry out.Soybean antigen protein ELISA kit (purchase to Shanghai Yu Duo Biotechnology Co., Ltd).
As can be known from Fig. 1, SCB0641 can significantly improve soya bean in the isoflavones after fermentation relative to other bacterial strains
The content of aglycon (DE) and genistin (GE) improves the content of soybean isoflavones aglycon aglycon, to improve the different Huang of soybean
Ketone is in machine in vivo bioactivity and bioavailability.
As can be known from Fig. 2, SCB0119 can be substantially reduced two kinds of antigen protein beta-conglycinins (SPAg) and soybean
The content of genistin also can be improved in the antigenic content of globulin (SPA), the bacterial strain.
Experimental example 3
In order to illustrate microbial inoculum of the present invention to the ferment effect of mixing soya-bean milk, by taking embodiment 3 as an example, to the mixing beans before fermentation
The isoflavone content in Sourbean milk obtained after cream and fermentation is measured, and test result is shown in that Fig. 3-5, Fig. 3 are fermentation
The content situation map of isoflavones in preceding mixing soya-bean milk, Fig. 4 are isoflavones in the Sourbean milk obtained after fermenting
Content situation map, Fig. 5 are the figure of changing of fermentation front and back isoflavone content.It can be seen that before fermentation, daidzin
(D), genistin (G) content is higher, and after fermenting, daidzin and genistin content relative reduction, meanwhile, Daidzein
(DE) it is had been significantly improved with the content of genistein (GE), illustrates that microbial inoculum of the invention sends out mixing soya-bean milk
Ferment, can bioconversion isoflavones, improve soybean isoflavones aglycon aglycon content, exist to improve isoflavones
Machine in vivo bioactivity and bioavailability.
Experimental example 4
In order to which the different microbial inoculums of the comparative illustration present invention are to the ferment effect of mixing soya-bean milk, by embodiment 1-10 and comparative example 1
The content and antigen protein degradation situation of isoflavones are tested in the middle obtained Sourbean milk that ferments, and test result is shown in Table
2。
The content (unit: μ g/mL Sourbean milk) of isoflavones in the different Sourbean milks of table 2
| Number | Daidzin | Genistin | Daidzein | Genistein | D value |
| Embodiment 1 | 78.3±2.7 | 75.9±1.2 | - | 0.43±0.04 | 1.53 |
| Embodiment 2 | 81.1±4.2 | 78±0.3 | - | 0.11±0.02 | 1.32 |
| Embodiment 3 | 52.2±2.3 | 45.9±2.2 | 12.2±1.2 | 15.8±2.8 | 14.52 |
| Embodiment 4 | 65.3±2.3 | 69.6±5.4 | 9.3±0.8 | 6.9±0.2 | 1.22 |
| Embodiment 5 | 82.2±3.4 | 75.3±4.8 | - | 0.6±0.04 | 0.13 |
| Embodiment 6 | 76.3±4.5 | 76.8±0.4 | 0.4±0.04 | - | -0.05 |
| Embodiment 7 | 77.3±0.9 | 75.5±6.2 | 3.0±0.43 | 0.4±0.02 | 0.22 |
| Embodiment 8 | 57.2±2.9 | 51.3±0.8 | 8.3±0.12 | 10.2±0.44 | -0.43 |
| Embodiment 9 | 60.4±2.2 | 49.3±4.3 | 10.2±0.5 | 14.3±3.2 | 5.66 |
| Embodiment 10 | 43.4±3.4 | 46.2±4.5 | 16.0±3.2 | 20.2±4.8 | 12.26 |
| Comparative example 1 | 82.3±2.1 | 76.3±5.4 | - | - | 0.11 |
Note: the calculating of D value: (before fermenting in soya-bean milk after antigen protein content-fermentation in Sourbean milk antigen protein content)/hair
Antigen protein content × 100 in soya-bean milk before ferment
As can be known from Table 2, Sourbean milk of the invention fit property bacterial strain processed, can bioconversion isoflavones, significantly improve
The content of soybean isoflavones aglycon aglycon improves isoflavones in machine in vivo bioactivity and bioavailability.
Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Pipe present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that: its according to
So be possible to modify the technical solutions described in the foregoing embodiments, or to some or all of the technical features into
Row equivalent replacement；And these are modified or replaceed, various embodiments of the present invention technology that it does not separate the essence of the corresponding technical solution
The range of scheme.
SEQUENCE LISTING
<110>Agricultural University Of South China
<120>Sourbean milk fits property bacterial strain, microbial inoculum and its application processed
<160> 3
<170> PatentIn version 3.3
<210> 1
<211> 1380
<212> DNA
<213> Lactobacillus rhamnosus
<400> 1
gcttgcatct tgatttaatt ttgaacgagt ggcggacggg tgagtaacac gtgggtaacc 60
tgcccttaag tgggggataa catttggaaa cagatgctaa taccgcataa atccaagaac 120
cgcatggttc ttggctgaaa gatggcgtaa gctatcgctt ttggatggac ccgcggcgta 180
ttagctagtt ggtgaggtaa cggctcacca aggcaatgat acgtagccga actgagaggt 240
tgatcggcca cattgggact gagacacggc ccaaactcct acgggaggca gcagtaggga 300
atcttccaca atggacgcaa gtctgatgga gcaacgccgc gtgagtgaag aaggctttcg 360
ggtcgtaaaa ctctgttgtt ggagaagaat ggtcggcaga gtaactgttg tcggcgtgac 420
ggtatccaac cagaaagcca cggctaacta cgtgccagca gccgcggtaa tacgtaggtg 480
gcaagcgtta tccggattta ttgggcgtaa agcgagcgca ggcggttttt taagtctgat 540
gtgaaagccc tcggcttaac cgaggaagtg catcggaaac tgggaaactt gagtgcagaa 600
gaggacagtg gaactccatg tgtagcggtg aaatgcgtag atatatggaa gaacaccagt 660
ggcgaaggcg gctgtctggt ctgtaactga cgctgaggct cgaaagcatg ggtagcgaac 720
aggattagat accctggtag tccatgccgt aaacgatgaa tgctaggtgt tggagggttt 780
ccgcccttca gtgccgcagc taacgcatta agcattccgc ctggggagta cgaccgcaag 840
gttgaaactc aaaggaattg acgggggccc gcacaagcgg tggagcatgt ggtttaattc 900
gaagcaacgc gaagaacctt accaggtctt gacatctttt gatcacctga gagatcaggt 960
ttccccttcg ggggcaaaat gacaggtggt gcatggttgt cgtcagctcg tgtcgtgaga 1020
tgttgggtta agtcccgcaa cgagcgcaac ccttatgact agttgccagc atttagttgg 1080
gcactctagt aagactgccg gtgacaaacc ggaggaaggt ggggatgacg tcaaatcatc 1140
atgcccctta tgacctgggc tacacacgtg ctacaatgga tggtacaacg agttgcgaga 1200
ccgcgaggtc aagctaatct cttaaagcca ttctcagttc ggactgtagg ctgcaactcg 1260
cctacacgaa gtcggaatcg ctagtaatcg cggatcagca cgccgcggtg aatacgttcc 1320
cgggccttgt acacaccgcc cgtcacacca tgagagtttg taacacccga agccggtggc 1380
<210> 2
<211> 1419
<212> DNA
<213> Lactococcus lactis
<400> 2
gagcgccctc cttgcggtta ggcaacctac ttcgggtact cccaactccc gtggtgtgac 60
gggcggtgtg tacaaggccc gggaacgtat tcaccgcggc gtgctgatcc gcgattacta 120
gcgattccga cttcatgtag gcgagttgca gcctacaatc cgaactgaga atggttttaa 180
gagattagct aaacatcact gtctcgcgac tcgttgtacc atccattgta gcacgtgtgt 240
agcccaggtc ataaggggca tgatgatttg acgtcatccc caccttcctc cggtttatca 300
ccggcagtct cgttagagtg cccaacttaa tgatggcaac taacaatagg ggttgcgctc 360
gttgcgggac ttaacccaac atctcacgac acgagctgac gacaaccatg caccacctgt 420
atcccgtgtc ccgaaggaac ttcctatctc taggaatagc acgagtatgt caagacctgg 480
taaggttctt cgcgttgctt cgaattaaac cacatgctcc accgcttgtg cgggcccccg 540
tcaattcctt tgagtttcaa ccttgcggtc gtactcccca ggcggagtgc ttattgcgtt 600
agctgcgata cagagaactt atagctccct acatctagca ctcatcgttt acggcgtgga 660
ctaccagggt atctaatcct gtttgctccc cacgctttcg agcctcagtg tcagttacag 720
gccagagagc cgctttcgcc accggtgttc ctccatatat ctacgcattt caccgctaca 780
catggaattc cactctcctc tcctgcactc aagtctacca gtttccaatg catacaatgg 840
ttgagccact gccttttaca ccagacttaa taaaccacct gcgctcgctt tacgcccaat 900
aaatccggac aacgctcggg acctacgtat taccgcggct gctggcacgt agttagccgt 960
ccctttctgg gtagttaccg tcacttgatg agctttccac tctcaccaac gttcttctct 1020
accaacagag ttttacgatc cgaaaacctt cttcactcac gcggcgttgc tcggtcagac 1080
tttcgtccat tgccgaagat tccctactgc tgcctcccgt aggagtttgg gccgtgtctc 1140
agtcccaatg tggccgatca ccctctcagg tcggctatgt atcatcgcct tggtgagcct 1200
ttacctcacc aactagctaa tacaacgcgg gatcatcttt gagtgatgca attgcatctt 1260
tcaaacttaa aacttgtgtt taaagttttt atgcggtatt agcattcgtt tccaaatgtt 1320
gtcccccgct caaaggcaga ttccccacgc gttactcacc cgttcgctgc tcatccagtt 1380
ggtacaagta ccaaccttca gcgctcaact tgcatgtat 1419
<210> 3
<211> 1409
<212> DNA
<213> Lactobacillus helveticus
<400> 3
ggccaccggc tttgggcatt gcagacttcc atggtgtgac gggcggtgtg tacaaggccc 60
gggaacgtat tcaccgcggc gttctgatcc gcgattacta gcgattccag cttcgtgcag 120
tcgagttgca gactgcagtc cgaactgaga acagctttca gagattcgct tgccttcgca 180
ggctcgcttc tcgttgtact gcccattgta gcacgtgtgt agcccaggtc ataaggggca 240
tgatgacttg acgtcatccc caccttcctc cggtttgtca ccggcagtct cattagagtg 300
cccaacttaa tgctggcaac taataataag ggttgcgctc gttgcgggac ttaacccaac 360
atctcacgac acgagctgac gacagccatg caccacctgt cttagcgtcc ccgaagggaa 420
ctcctaatct cttaggatgg cactagatgt caagacctgg taaggttctt cgcgttgctt 480
cgaattaaac cacatgctcc accgcttgtg cgggcccccg tcaattcctt tgagtttcaa 540
ccttgcggtc gtactcccca ggcggagtgc ttaatgcgtt agctgcagca ctgagaggcg 600
gaaacctccc aacacttagc actcatcgtt tacggcatgg actaccaggg tatctaatcc 660
tgttcgctac ccatgctttc gagcctcagc gtcagttgca gaccagagag ccgccttcgc 720
cactggtgtt cttccatata tctacgcatt ccaccgctac acatggagtt ccactctcct 780
cttctgcact caagaaaaac agtttccgat gcaattcctc ggttaagccg agggctttca 840
catcagactt attcttccgc ctgcgctcgc tttacgccca ataaatccgg acaacgcttg 900
ccacctacgt attaccgcgg ctgctggcac gtagttagcc gtgactttct ggttgattac 960
cgtcaaataa aggccagtta ctacctctat ccttcttcac caacaacaga gctttacgat 1020
ccgaaaacct tcttcactca cgcggcgttg ctccatcaga cttgcgtcca ttgtggaaga 1080
ttccctactg ctgcctcccg taggagtttg ggccgtgtct cagtcccaat gtggccgttc 1140
agtctctcaa ctcggctatg catcattgcc ttggtaagcc gttaccttac caactagcta 1200
atgcaccgcg gggccatccc atagcgacag cttacgccgc cttttataag ctgatcatgc 1260
gatctgcttt attatccggt attagcacct gtttccaagt ggtatcctag actatggggc 1320
aggttcccca cgtgttactc acccatccgc cgctcgcgtc cccagcgtca ttaccgaagt 1380
aaatctgctg gttctgctcg ctcgacttg 1409
Claims (10)
1. Sourbean milk fits property bacterial strain processed, which is characterized in that any one or more of selected from following bacterial strain:
A) Lactococcus lactis (Lactococcus lactis) SCB0469, is preserved in Chinese microorganism strain collection, preservation
Number are as follows: CGMCC17619；The preservation time are as follows: on April 24th, 2019；
B) Lactobacillus rhamnosus (Lactobacillus rhamnosus) SCB0119, is preserved in Chinese microorganism strain preservation
The heart, deposit number are as follows: CGMCC17618；The preservation time are as follows: on April 24th, 2019；
C) Lactobacillus helveticus (Lactobacillus helveticus) SCB0641, is preserved in Chinese microorganism strain preservation
The heart, deposit number are as follows: CGMCC17620；The preservation time are as follows: on April 24th, 2019.
2. fitting the microbial inoculum of property bacterial strain processed comprising Sourbean milk described in claim 1.
3. microbial inoculum according to claim 2, which is characterized in that further include streptococcus thermophilus, lactobacillus plantarum, cheese cream bar
Bacterium, lactobacillus paracasei are any one or more of.
4. microbial inoculum according to claim 3, which is characterized in that in the microbial inoculum, in terms of viable count, the rhamnose cream bar
The ratio of bacterium SCB0119, Lactococcus lactis SCB0469 and Lactobacillus helveticus SCB0641 are (0~1.22 × 1010) ﹕ (1.0 × 106
~3.60 × 1010) ﹕ (0~8.55 × 1010)；
Preferably, the Lactobacillus rhamnosus SCB0119, Lactococcus lactis SCB0469, auspicious in terms of viable count in the microbial inoculum
Scholar's lactobacillus SCB0641, streptococcus thermophilus ratio be (0~1.22 × 1010) ﹕ (1.0 × 106~3.60 × 1010) ﹕ (0~8.55
×1010) ﹕ (1.0 × 106~4.54 × 109)；
Preferably, in the microbial inoculum, including Lactobacillus rhamnosus SCB0119, Lactobacillus helveticus SCB0641, Lactococcus lactis
SCB0469 and secondary cheese lactic acid bacteria；
It is furthermore preferred that in the microbial inoculum, in terms of viable count, Lactobacillus rhamnosus SCB0119, Lactobacillus helveticus SCB0641, lactic acid
Galactococcus SCB0469, lactobacillus paracasei ratio be (6.5 × 107~3.0 × 109) ﹕ (1.5 × 108~5.0 × 109) ﹕ (1.5
×108~3.0 × 109) ﹕ (4.0 × 108~7.5 × 109)；
It is furthermore preferred that further including streptococcus thermophilus in the microbial inoculum；
It is furthermore preferred that in the microbial inoculum, in terms of viable count, Lactobacillus rhamnosus SCB0119, Lactobacillus helveticus SCB0641, lactic acid
Galactococcus SCB0469, lactobacillus paracasei, streptococcus thermophilus ratio be (6.5 × 107~2.5 × 109) ﹕ (4.0 × 108~4.0
×109) ﹕ (1.5 × 108~2.5 × 109) ﹕ (4.5 × 108~7.0 × 109) ﹕ (2.0 × 107~3.0 × 109)；
It is furthermore preferred that further including lactobacillus plantarum and/or Lactobacillus casei in the microbial inoculum；
It is further preferred that in the microbial inoculum, in terms of viable count, Lactobacillus rhamnosus SCB0119, Lactobacillus helveticus SCB0641,
Lactococcus lactis SCB0469, lactobacillus paracasei, streptococcus thermophilus, lactobacillus plantarum, Lactobacillus casei ratio be (6.5 ×
107~2.5 × 109) ﹕ (4.0 × 108~4.0 × 109) ﹕ (1.5 × 108~2.5 × 109) ﹕ (4.5 × 108~7.0 × 109) ﹕
(2.0×107~3.0 × 109) ﹕ (3.0 × 108~5.0 × 109) ﹕ (5.5 × 108~5.5 × 109)。
5. microbial inoculum according to claim 2, which is characterized in that in the microbial inoculum, including Lactococcus lactis SCB0469 and auspicious
Scholar's lactobacillus SCB0641；
Preferably, in the microbial inoculum, in terms of viable count, Lactococcus lactis SCB0469, Lactobacillus helveticus SCB0641 ratio be (1
×107~2.5 × 109) ﹕ (1.5 × 107~4.0 × 109)；
It preferably, further include streptococcus thermophilus in the microbial inoculum；
It is furthermore preferred that in the microbial inoculum, in terms of viable count, Lactococcus lactis SCB0469, Lactobacillus helveticus SCB0641, thermophilic chain
The ratio of coccus is (1 × 107~2.5 × 109) ﹕ (1.5 × 107~4.0 × 109) ﹕ (3 × 106~3 × 109)；
It preferably, further include lactobacillus paracasei in the microbial inoculum；
It is furthermore preferred that in the microbial inoculum, in terms of viable count, Lactobacillus helveticus SCB0641, lactobacillus paracasei, Lactococcus lactis
The ratio of SCB0469 is (3.0 × 108~5.0 × 109): (4.0 × 108~5.5 × 109) ﹕ (1.5 × 108~2.5 × 109)；
It is furthermore preferred that in the microbial inoculum, in terms of viable count, Lactobacillus helveticus SCB0641, lactobacillus paracasei, Lactococcus lactis
SCB0469, streptococcus thermophilus ratio be (4.0 × 108~4.0 × 109): (4.5 × 108~5.5 × 109) ﹕ (1.5 × 108~
2.5×109) ﹕ (1.0 × 108~3.0 × 109)。
6. microbial inoculum according to claim 2, which is characterized in that in the microbial inoculum, including Lactobacillus rhamnosus SCB0119 and
Lactococcus lactis SCB0469；
Preferably, in the microbial inoculum, in terms of viable count, the ratio of Lactobacillus rhamnosus SCB0119 and Lactococcus lactis SCB0469 are
(6.5×107~6 × 109) ﹕ (1.5 × 108~3.5 × 109)；
It preferably, further include streptococcus thermophilus in the microbial inoculum；
It is Lactobacillus rhamnosus SCB0119, Lactococcus lactis SCB0469, thermophilic in terms of viable count it is furthermore preferred that in the microbial inoculum
Streptococcic ratio is (6.5 × 107~6 × 109) ﹕ (1.5 × 108~3.5 × 109) ﹕ (2 × 107~3 × 109)。
7. microbial inoculum according to claim 2, which is characterized in that in the microbial inoculum, including Lactobacillus casei and Lactococcus lactis
Bacterium SCB0469；
Preferably, in the microbial inoculum, in terms of viable count, Lactobacillus casei, Lactococcus lactis SCB0469 ratio be (4 × 108~8
×109) ﹕ (1 × 108~2.5 × 109)；
It preferably, further include streptococcus thermophilus in the microbial inoculum；
It is furthermore preferred that in the microbial inoculum, in terms of viable count, Lactobacillus casei, Lactococcus lactis SCB0469 and streptococcus thermophilus ratio
It is (5.5 × 108~5.5 × 109) ﹕ (1.5 × 108~2.5 × 109) ﹕ (4.0 × 107~3.0 × 109)。
8. microbial inoculum according to claim 2, which is characterized in that in the microbial inoculum, including lactobacillus paracasei and lactic acid cream
Coccus SCB0469；
Preferably, in the microbial inoculum, in terms of viable count, lactobacillus paracasei, Lactococcus lactis SCB0469 ratio be (3.0 × 108
~7.0 × 109) ﹕ (1.5 × 108~2.5 × 109)；
It preferably, further include streptococcus thermophilus in the microbial inoculum；
It is furthermore preferred that in the microbial inoculum, in terms of viable count, lactobacillus paracasei, Lactococcus lactis SCB0469 and streptococcus thermophilus
Than for (4.5.0 × 108~7.0 × 109) ﹕ (1.5 × 108~2.5 × 109) ﹕ (2.0 × 107~3.0 × 109)。
9. microbial inoculum according to claim 2, which is characterized in that in the microbial inoculum, including lactobacillus plantarum and Lactococcus lactis
Bacterium SCB0469；
Preferably, in the microbial inoculum, in terms of viable count, lactobacillus plantarum, Lactococcus lactis SCB0469 ratio be (3.0 × 108~
8.0×109) ﹕ (1.5 × 108~8.0 × 109)；
It preferably, further include streptococcus thermophilus in the microbial inoculum；
It is furthermore preferred that in the microbial inoculum, in terms of viable count, lactobacillus plantarum, Lactococcus lactis SCB0469 and streptococcus thermophilus ratio
It is (3.0 × 108~5.0 × 109) ﹕ (1.5 × 108~5.5 × 109) ﹕ (1.0 × 108~3.0 × 109)。
10. application of the microbial inoculum described in any one of claim 2-9 in Sourbean milk production；
Preferably, the method for the Sourbean milk production includes: to be inoculated with the microbial inoculum in mixing soya-bean milk after sterilization, is sent out
Ferment；
Preferably, inoculum concentration of the microbial inoculum in mixing soya-bean milk is 3.0 × 107~9.6 × 1010cfu/L；
Preferably, the temperature of the fermentation is 25-45 DEG C；
Preferably, the time of the fermentation is 5-24h；Preferably, the mixing soya-bean milk is mainly by milk matrix, beans matrix mixing system
At；
It preferably, further include sweetener in the mixing soya-bean milk；
Preferably, the milk matrix includes that fresh milk, milk powder and condensed milk are any one or more of；
Preferably, the beans matrix includes that fresh soya-bean milk, bean powder are any one or more of.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910534345.8A CN110129243B (en) | 2019-06-20 | 2019-06-20 | Soybean yogurt adaptive strain, microbial inoculum and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910534345.8A CN110129243B (en) | 2019-06-20 | 2019-06-20 | Soybean yogurt adaptive strain, microbial inoculum and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110129243A true CN110129243A (en) | 2019-08-16 |
| CN110129243B CN110129243B (en) | 2021-02-23 |
Family
ID=67578818
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910534345.8A Active CN110129243B (en) | 2019-06-20 | 2019-06-20 | Soybean yogurt adaptive strain, microbial inoculum and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110129243B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111602721A (en) * | 2020-05-08 | 2020-09-01 | 华南农业大学 | Method for promoting fermentation of plant yoghourt and application thereof |
| CN111616227A (en) * | 2020-03-30 | 2020-09-04 | 华南农业大学 | Sour pulp bean curd rich in aglycone type isoflavone and preparation method thereof |
| WO2021143037A1 (en) * | 2020-01-13 | 2021-07-22 | 河北农业大学 | Lactobacillus acidipiscis, fermented soymilk, preparation methods therefor |
| CN115386523A (en) * | 2022-09-30 | 2022-11-25 | 北京诺安百汇医药科技有限公司 | Lactococcus lactis and application thereof in resisting helicobacter pylori infection |
| CN115873749A (en) * | 2022-08-22 | 2023-03-31 | 黑龙江飞鹤乳业有限公司 | Microbial inoculum, fermented plant-based yoghourt and preparation method |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT202200007118A1 (en) * | 2022-04-11 | 2023-10-11 | Univ Degli Studi Di Firenze | LACTIC BACTERIA FOR THE PREPARATION OF DRINKS OR VEGETABLE FOODS ENRICHED IN G-AMINOBUTYRIC ACID |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355406A (en) * | 2013-06-20 | 2013-10-23 | 宁波大学 | Production method for sour soybean milk with rich active polysaccharides |
-
2019
- 2019-06-20 CN CN201910534345.8A patent/CN110129243B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355406A (en) * | 2013-06-20 | 2013-10-23 | 宁波大学 | Production method for sour soybean milk with rich active polysaccharides |
Non-Patent Citations (5)
| Title |
|---|
| AHMAD N.ET AL.: "Preparation of pehtze with suitable texture and flavor aspects for soy cheese production by using three Lactobacillus cultures", 《FOOD AND MACHINERY》 * |
| 张琦: "大豆干酪加工技术研究", 《中国优秀硕士学位论文全文数据库 工程科技I辑》 * |
| 李德发等: "大豆抗原蛋白研究进展", 《动物营养研究进展》 * |
| 杨雪娇等: "鼠李糖乳杆菌发酵大豆酸乳工艺优化研究", 《食品工业科技》 * |
| 闵建: "瑞士乳杆菌和干酪乳杆菌在大豆酸奶制备中的应用研究", 《中国优秀硕士学位论文全文数据库 工程科技I辑》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021143037A1 (en) * | 2020-01-13 | 2021-07-22 | 河北农业大学 | Lactobacillus acidipiscis, fermented soymilk, preparation methods therefor |
| CN111616227A (en) * | 2020-03-30 | 2020-09-04 | 华南农业大学 | Sour pulp bean curd rich in aglycone type isoflavone and preparation method thereof |
| CN111602721A (en) * | 2020-05-08 | 2020-09-01 | 华南农业大学 | Method for promoting fermentation of plant yoghourt and application thereof |
| CN115873749A (en) * | 2022-08-22 | 2023-03-31 | 黑龙江飞鹤乳业有限公司 | Microbial inoculum, fermented plant-based yoghourt and preparation method |
| CN115873749B (en) * | 2022-08-22 | 2024-05-03 | 黑龙江飞鹤乳业有限公司 | Microbial inoculum, fermented plant-based yoghurt and preparation method thereof |
| CN115386523A (en) * | 2022-09-30 | 2022-11-25 | 北京诺安百汇医药科技有限公司 | Lactococcus lactis and application thereof in resisting helicobacter pylori infection |
| CN115386523B (en) * | 2022-09-30 | 2024-01-30 | 北京诺安百汇医药科技有限公司 | Lactococcus lactis and application thereof in resisting helicobacter pylori infection |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110129243B (en) | 2021-02-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110129243A (en) | Sourbean milk fits property bacterial strain, microbial inoculum and its application processed | |
| TWI491733B (en) | Equol-containing fermented soybean hypocotyl and method of producing the same | |
| Shiby et al. | Fermented milks and milk products as functional foods—A review | |
| CN110106119B (en) | Lactobacillus rhamnosus M9 separated from breast milk and application thereof | |
| CN106172775A (en) | A kind of fruity flavored fermented milk and preparation method thereof | |
| KR20110056419A (en) | Fermentation product containing equol-producing microorganism having maintained equol-producing ability, and method for producing same | |
| CN102258082A (en) | Coagulating probiotic goat yoghurt and preparation method thereof | |
| CN106418210A (en) | Flavor lobster sauce having thrombolysis and pressure reduction function, and preparation method thereof | |
| CN103053950A (en) | Method for fermenting soybean by virtue of lactobacillus | |
| CN105831248A (en) | Puerarin and black bean yoghourt | |
| KR100882278B1 (en) | Soy yogurt fermented with kimchi lactic acid bacteria and production method | |
| CN104855510B (en) | A kind of highland barley monascus Yoghourt and preparation method thereof | |
| CN108935704A (en) | A kind of probiotics goat milk powder and preparation method thereof | |
| CN102813004A (en) | Soybean milk beverage prepared through using Lactobacillus casei Zhang and Bifidobacterium animalis subsp.lactis V9, and its preparation method | |
| CN107099482A (en) | A kind of Pediococcus pentosaceus and its application | |
| CN104365858B (en) | A kind of preparation method of fermented type ginkgo peanut milk drink | |
| CN109430402A (en) | A kind of preparation method of fermented type oat dairy products | |
| CN108850170A (en) | A kind of red bean Semen Coicis Yoghourt and preparation method thereof | |
| JP5553820B2 (en) | Okara Lactic Acid Bacteria Fermentation Using Soy Milk Medium | |
| KR101022797B1 (en) | Manufacturing method of soybean yogurt by using sotbean milk and the mixture of lactic acid bacteria, and soybean yogurt made by the same | |
| CN110419584A (en) | A kind of fermenting plant protein food and preparation method thereof | |
| CN102511565A (en) | Fermented whey drink containing L-carnitine and production method of fermented whey drink | |
| KR20160090928A (en) | Process for Producing Ice Cream Comprising Guar Gum and Locust Bean Gum | |
| CN109266572A (en) | Produce the Lactobacillus casei mutagenic bacteria and application thereof of glutamine transaminage | |
| KR20010110502A (en) | A functional yogurt using a mushroom and process for preparation thereof |
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 |