CN110903996A - Method for preparing yogurt by lactobacillus plantarum with high short-chain fatty acid yield - Google Patents
Method for preparing yogurt by lactobacillus plantarum with high short-chain fatty acid yield Download PDFInfo
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
- C12R2001/25—Lactobacillus plantarum
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Abstract
The invention discloses a method for preparing yogurt by using lactobacillus plantarum capable of highly producing short-chain fatty acids. The invention provides a Lactobacillus plantarum (Lactobacillus plantarum) which is preserved in China general microbiological culture Collection center of China Committee for culture Collection of microorganisms No. 3, Xilu No.1, North Chen, located in the area of the south of the Beijing market, and the preservation number is CGMCC No. 18389. The Lactobacillus plantarum separated and purified from the pickled vegetables has the capacity of high-yield short-chain fatty acid, and the Lactobacillus plantarum is added into skim milk for fermentation, so that the obtained yogurt is moderate in sour and sweet, fine and smooth, good in viscosity, capable of reducing the addition of artificial milk fat, and high in application value in the aspect of yogurt preparation.
Description
Technical Field
The invention relates to a technology for preparing yogurt by lactobacillus plantarum capable of highly producing short-chain fatty acids, and belongs to the technical field of biology.
Background
The yogurt usually takes fresh milk or reconstituted milk as a main raw material, and is a fermented dairy product rich in probiotics prepared by the processes of homogenization, pasteurization or sterilization, lactobacillus fermentation and the like. The yogurt has the effects of balancing intestinal flora, preventing lactose intolerance, reducing cholesterol absorption, improving the immunity of the organism, promoting calcium absorption and the like, so the yogurt with special nutritive value and health care function is favored by people.
The lactobacillus plantarum is one of lactobacillus, the optimal growth temperature is 30-37 ℃, the lactobacillus plantarum is anaerobic or facultative anaerobic, the strain is a straight or bent rod, is single, paired or chained, has the optimal pH value of about 6.5, and belongs to homofermentation lactobacillus. Lactobacillus plantarum is a well-known microbial strain for food processing at home and abroad, has been widely used as a leavening agent, and plays an important role in many fermented foods. The lactobacillus plantarum can generate various metabolites to influence the aroma, flavor, color and the like of fermented food in the fermentation process, and can also generate antibacterial substances such as organic acid, hydrogen peroxide, carbon dioxide, fatty acid, ethanol, bacteriocin and the like, so that food spoilage and microbial growth are effectively inhibited. The short chain fatty acid produced by the lactobacillus plantarum can maintain the balance of intestinal flora and has positive effect on human health.
Short Chain Fatty Acids (SCFA), also known as volatile acids, mainly include acetic acid, propionic acid, butyric acid, valeric acid, caproic acid, and the like. Acetic acid is a main metabolite of oligosaccharide carbohydrate fermented by bacteria, can basically account for 60-70% of the total amount of SCFA, provides energy for organisms, is a main substrate for cholesterol synthesis, can be absorbed by blood mostly and is mainly involved in the metabolism of muscles, spleens, hearts and brains; propionic acid is a main metabolite of bacteroides, provides energy for organisms after liver metabolism, and animal and cell experiments show that propionic acid can inhibit the synthesis of cholesterol and has a certain effect of assisting in regulating blood fat; butyric acid, which is a minor proportion of SCFA but is particularly important, is absorbed by the intestinal epithelial cells and provides energy to them. Succinic acid and lactic acid are important chelating agents in the intestinal tract, can regulate the acidic environment of the intestinal tract and promote mineral absorption. The SCFA can reduce the pH value of the intestinal tract, provide energy for intestinal mucosa epithelial cells, promote mineral absorption, relieve intestinal disease symptoms such as IBD and IBS and ensure the health of the intestinal tract. In conclusion, the SCFA produced by the bacterial strain with high SCFA yield has good physiological function, and has the functions of enhancing the adsorption capacity of intestinal mucosa, improving immunity, reducing cholesterol, promoting mineral absorption and the like, so that the evaluation of the SCFA metabolic performance of lactobacillus plantarum has very important social and economic benefits for improving the production and processing of yogurt and developing a characteristic yogurt preparation method.
Disclosure of Invention
The invention aims to provide a Lactobacillus plantarum for high yield of short-chain fatty acids, which is Lactobacillus plantarum. Lactobacillus plantarum is preserved in China general microbiological culture Collection center (CGMCC) No. 3 of No.1 Hospital, west Lu, North Cheng, the area of the south facing the Yangtze area, the number of the preservation is CGMCC No.18389, 8 months and 16 days in 2019.
The technical scheme is as follows:
the invention provides a screening method of a bacterial strain CGMCC No.18389, which comprises the following steps:
(1) screening and separation of strain CGMCC No.18389
Grinding pickled Chinese cabbage, collecting appropriate amount of pickled Chinese cabbage to 100mL MRS liquid culture medium, performing enrichment culture at 32 deg.C for 18 hr, dipping culture solution with inoculating needle to MRS solid culture medium, plating, streaking, and placing in anaerobic incubator (mixed gas: N)280％、CO 210% and H 210%), culturing at 32 deg.C for 48 hr, culturing in slant culture medium, gram staining, and microscopic examination. And selecting the strain which meets the characteristics from the strain to carry out streak culture for three generations.
MRS culture medium formula: 20g of glucose, 10g of beef extract, 10g of peptone, 5g of yeast extract, 5g of anhydrous sodium acetate, 2g of diammonium citrate, 2g of monopotassium phosphate, 0.19g of manganese sulfate, 0.58g of magnesium sulfate, 80lmL of Tween, pH 6.5, 1000mL of distilled water, 121 ℃ and sterilization for 20 min. MRS solid medium was supplemented with 20% agar.
(2) Morphology and 16S rDNA identification of strain CGMCC No.18389
The morphological content of the strain comprises observing the colony characteristics on a culture medium plate, and observing the morphology of gram-stained smear thalli by a microscope.
And (3) carrying out DNA extraction on the strains meeting the required probiotic culture and morphological characteristics, and carrying out primary identification on 16S rDNA. With the universal primers: 27F: 5'-AGAGTTTGATCCTGGCTCAC-3', 1492R: 5'-GGTTACCTTGTTACGAGTT-3' are provided. Its 16S rDNA fragment was PCR amplified. PCR amplification System: premix Ex Taq 12.5. mu.L, primer 27F (10mM) 1. mu.L, primer 1492R (10mM) 1. mu.L, template DNA (final concentration 10 ng/. mu.L) 1. mu.L, dd H2O9.5. mu.L, total volume 25. mu.L. The reaction procedure for PCR was: at 94 ℃, 5min, 1 cycle; at 94 ℃, 30s and 40 cycles; cycle at 64 ℃ for 40s and 40 cycles; at 72 ℃, 40s, and 40 cycles; 72 ℃, 10min, 1 cycle.
DNA extraction and amplified product size were checked by 1.0% gel agar electrophoresis. The obtained target fragment is sent to Hierai Ruidi GmbH for sequencing, and BLAST comparison is carried out on the result of the 16S rDNA sequence after sequencing in NCBI database and homology analysis of phylogenetic tree, and the strain is determined to be CGMCC No. 18389.
The strain CGMCC No.18389 of the invention has the following characteristics:
(1) colony morphology: the surface of the bacterial colony is round, convex, smooth and white, occasionally faint yellow or yellow, and the diameter of the surface bacterial colony is about 3 mm;
(2) individual morphology: corynebacterium rotundus, single, paired, or short-chain, gram-positive bacteria;
(3) ability to produce short chain fatty acids: the produced short chain fatty acid is mainly acetic acid, and accounts for 94.4% of the total short chain fatty acid, but the amount of acetic acid produced by lactobacillus plantarum and the amount of the total short chain fatty acid are respectively 45.0% and 45.6% higher than those produced by bifidobacterium.
The lactobacillus plantarum or a fermentation product thereof or a bacterial suspension thereof or a culture solution thereof is applied to the preparation of yogurt.
In the application, the preparation method of the yogurt mainly comprises the following steps: preparing a skim milk culture medium, activating strains, blending, homogenizing and sterilizing, preparing and adding a leavening agent, fermenting, refrigerating and ripening. The specific method comprises the following steps:
(1) the skimmed milk culture medium is prepared by adding purified water into skimmed milk powder 10 wt%, packaging in test tubes, and sterilizing at 121 deg.C for 15 min.
(2) And (3) activating the strains, namely inoculating a commercial starter (lactobacillus bulgaricus and streptococcus thermophilus) and CGMCC No.18389 into a skim milk culture medium according to the ratio of 1:2, culturing at constant temperature of 42 ℃ and 32 ℃ respectively, and repeatedly activating until the activity meets the specified requirement.
(3) Blending by adding 6% sucrose into fresh skimmed milk, stirring, dissolving, preheating milk to 65 deg.C
(4) Homogenizing and sterilizing, namely homogenizing the prepared material at 65 ℃ and 20MPa for 3 times, then heating to 90-95 ℃, sterilizing for 15min, and cooling to room temperature.
(5) The starter is prepared by placing activated strain with mass fraction of 2% in sterilized skim milk, and culturing at constant temperature at 42 deg.C and 32 deg.C respectively until it is solidified.
(6) Adding starter, namely adding the activated starter into sterilized cow milk under the aseptic condition of 37 ℃, wherein the inoculation amount is 3%, fully and uniformly stirring, and carrying out aseptic encapsulation.
(7) And (3) fermenting, namely fermenting the filled and sealed yoghourt in a constant-temperature incubator for 8 hours, and recording the acidity value.
(8) And (3) refrigerating and after-ripening, namely cooling the fermented plant lactobacillus yoghurt to 14-18 ℃, putting the cooled plant lactobacillus yoghurt into a refrigerator with the temperature of 4 ℃ for refrigerating, and after-ripening for 20 hours to obtain a finished product.
Has the advantages that:
(1) the strain CGMCC No.18389 provided by the invention has acetic acid production and total short-chain fatty acid which are respectively higher than those of bifidobacterium, and the short-chain fatty acid has important functions of balancing intestinal flora, regulating blood sugar, reducing cholesterol absorption, improving immunity and the like.
(2) The strain CGMCC No.18389 provided by the invention is used as a starter to be added in the process of preparing yogurt, the optimum fermentation temperature is 37 ℃, the optimum fermentation time is 8 hours, and the mixed bacteria pollution caused by the prolonged fermentation time is reduced; meanwhile, the gel strength and viscosity of the yogurt fermented by the strain are higher than those of a commercial starter, so that the addition of natural gum serving as a gel auxiliary material is reduced, the damage of the yogurt caused by transportation vibration is reduced, and the sales radius is enlarged; meanwhile, the addition of artificial milk fat is reduced, and the method has wide market prospect.
(3) The invention provides a method for preparing yogurt by using a strain CGMCC No.18389 as a starter, and the yogurt prepared by the method is moderate in sour and sweet taste, free of whey precipitation, fragrant in lactic acid taste, good in texture, alcohol-precipitated in taste, fine and soft.
(4) The strain CGMCC No.18389 provided by the invention is simple to operate in the yogurt preparation process, and is beneficial to large-scale industrial production.
Drawings
FIG. 1: the bacterial colony morphology of the strain CGMCC No.18389 is circular, convex, smooth in surface, white, light yellow or yellow occasionally, and the diameter of the surface bacterial colony is about 3 mm;
FIG. 2: gram stain of strain CGMCC No.18389, Bacteroides rotundus, single, paired or short chain gram-positive bacteria;
FIG. 3: the strain CGMCC No.18389 shows the gel strength change chart, and the yogurt can reach the maximum gel strength of 31g after being refrigerated for 7 days;
FIG. 4: the strain CGMCC No.18389 has viscosity change diagram, and the maximum viscosity of the yogurt is 367Pa.s when the yogurt is refrigerated for 14 days.
Detailed Description
Example 1: screening and activating strain CGMCC No.18389
The invention provides a screening method of a bacterial strain CGMCC No.18389, which comprises the following steps:
(1) screening and separation of strain CGMCC No.18389
Grinding pickled Chinese cabbage, collecting appropriate amount of pickled Chinese cabbage to 100mL MRS liquid culture medium, performing enrichment culture at 32 deg.C for 18 hr, dipping culture solution with inoculating needle to MRS solid culture medium, plating, streaking, and placing in anaerobic incubator (mixed gas: N)280％、CO 210% and H 210%), culturing at 32 deg.C for 48 hr, culturing in slant culture medium, gram staining, and microscopic examination. And selecting the strain which meets the characteristics from the strain to carry out streak culture for three generations.
MRS culture medium formula: 20g of glucose, 10g of beef extract, 10g of peptone, 5g of yeast extract, 5g of anhydrous sodium acetate, 2g of diammonium citrate, 2g of monopotassium phosphate, 0.19g of manganese sulfate, 0.58g of magnesium sulfate, 80lmL of Tween, pH 6.5, 1000mL of distilled water, 121 ℃ and sterilization for 20 min. MRS solid medium was supplemented with 20% agar.
(2) Morphology and 16S rDNA identification of strain CGMCC No.18389
The morphological content of the strain comprises observing the colony characteristics on a culture medium plate, and observing the morphology of gram-stained smear thalli by a microscope.
The form of the strain CGMCC No.18389 in the invention is shown in figure 1, and the strain is mainly characterized in that: the surface colonies were about 3mm in diameter, round, convex, smooth, white, occasionally yellowish or yellow in color. The gram stain microscopy is shown in figure 2, and has the main characteristics that: corynebacterium rotundus, single, paired or short chain, gram-positive bacteria.
And (3) carrying out DNA extraction on the strains meeting the required probiotic culture and morphological characteristics, and carrying out primary identification on 16S rDNA. With the universal primers: 27F: 5'-AGAGTTTGATCCTGGCTCAC-3', 1492R: 5'-GGTTACCTTGTTACGAGTT-3' are provided. Its 16S rDNA fragment was PCR amplified.
TABLE 1 PCR amplification System
The reaction procedure for PCR was: at 94 ℃, 5min, 1 cycle; at 94 ℃, 30s and 40 cycles; cycle at 64 ℃ for 40s and 40 cycles; at 72 ℃, 40s, and 40 cycles; 72 ℃, 10min, 1 cycle.
DNA extraction and amplified product size were checked by 1.0% gel agar electrophoresis. The obtained target fragment is sent to Hierai Ruidi GmbH for sequencing, and BLAST comparison is carried out on the result of the 16S rDNA sequence after sequencing in NCBI database and homology analysis of phylogenetic tree, and the strain is determined to be CGMCC No. 18389.
Example 2: short-chain fatty acid producing performance of strain CGMCC No.18389
The content of SCFA in the strain CGMCC No.18389 and the lactobacillus reuteri product is respectively measured by adopting a Gas Chromatography (GC), and the specific operation steps are as follows by taking bifidobacterium as a reference:
sample pretreatment: taking a proper amount of culture solution, centrifuging (4 ℃, 12000rpm, 10min), taking supernatant, filtering with a 0.22 μm inorganic filter membrane, and testing.
GC analysis conditions were as follows:
a chromatographic column: DB-WAX 30M I.D.0.32mm;
sample inlet temperature: 250 ℃;
detector temperature: 250 ℃;
temperature programming: keeping the temperature at 50 ℃ for 2min, heating to 120 ℃ at 6 ℃/min, keeping the temperature for 1min, heating to 220 ℃ at 6 ℃/min, and keeping the temperature for 6 min;
flow rate of N2: 3 mL/min;
h2 flow rate: 47 mL/min;
air flow rate: 400 mL/min;
the split ratio is as follows: 1: 3;
sample introduction amount: 2.0. mu.L.
The results are shown in Table 2, the short chain fatty acid produced by the strain CGMCC No.18389 is mainly acetic acid, which accounts for 94.4% of the total short chain fatty acid, the short chain fatty acid produced by the bifidobacterium is also acetic acid, but the acetic acid amount and the total short chain fatty acid amount produced by the strain CGMCC No.18389 are respectively 45.0% and 45.6% higher than those of the bifidobacterium. Researches show that the short-chain fatty acid has the effects of regulating blood sugar and blood fat and the like, and in the aspect of intestinal efficacy, the short-chain fatty acid not only can resist oxidation and supply energy, but also can regulate intestinal balance, improve intestinal function, regulate immunity, keep water electrolyte balance and the like. Therefore, the high-yield short-chain fatty acid of the strain CGMCC No.18389 provides a theoretical basis for regulating the balance of intestinal flora.
TABLE 2 Strain CGMCC No.18389 short chain fatty acid (mM)
Example 3: preparation of yogurt with strain CGMCC No.18389 as starter
(2) The skimmed milk culture medium is prepared by adding purified water into skimmed milk powder 10 wt%, packaging in test tubes, and sterilizing at 121 deg.C for 15 min.
(2) And (3) activating the strains, namely inoculating a commercial starter (lactobacillus bulgaricus and streptococcus thermophilus) and CGMCC No.18389 into a skim milk culture medium according to the ratio of 1:2, culturing at constant temperature of 42 ℃ and 32 ℃ respectively, and repeatedly activating until the activity meets the specified requirement.
(3) Blending by adding 6% sucrose into fresh skimmed milk, stirring, dissolving, preheating milk to 65 deg.C
(4) Homogenizing and sterilizing, namely homogenizing the prepared material at 65 ℃ and 20MPa for 3 times, then heating to 90-95 ℃, sterilizing for 15min, and cooling to room temperature.
(5) The starter is prepared by placing activated strain with mass fraction of 2% in sterilized skim milk, and culturing at constant temperature at 42 deg.C and 32 deg.C respectively until it is solidified.
(6) And (3) adding a starter, namely adding the activated starter into the sterilized milk under the aseptic condition of 33-37 ℃, fully stirring uniformly, and carrying out aseptic encapsulation, wherein the inoculation amount is 3%.
(7) Fermenting, namely fermenting the filled and sealed yoghourt in a constant-temperature incubator for 2h, 4h, 6h, 8h and 10h, and recording the acidity value.
(8) And (3) refrigerating and after-ripening, namely cooling the fermented plant lactobacillus yoghurt to 14-18 ℃, putting the cooled plant lactobacillus yoghurt into a refrigerator with the temperature of 4 ℃ for refrigerating, and after-ripening for 20 hours to obtain a finished product.
The influence of the fermentation temperature on the quality of the yogurt is shown in table 3, and it can be seen that the fermentation speed is high at 33-35 ℃, and curd can be basically formed; when the temperature is 36-37 ℃, the fermentation speed is slow, the acidity is increased, and the fermentation is complete. The milk is better coagulated at the fermentation temperature of 37 ℃ without whey separation.
The effect of fermentation time on yogurt quality is shown in table 4, and as the fermentation time increases, the acid value gradually increases from 77.3 ° T to 121.5 ° T. When the fermentation time is 8h, the curd has good quality and no whey is separated out.
TABLE 3 influence of fermentation temperature on yogurt quality
TABLE 4 influence of fermentation time on yogurt quality
Example 4: measurement of gel Strength and viscosity of yogurt during refrigeration
(1) Determination of gel Strength
Standing refrigerated yogurt sample for 1,3,5,7,14,21 days at room temperature (25 deg.C) for 20min, penetrating unstirred yogurt with conical probe P/45C (height 4cm, bottom diameter 3cm) and pressing mode, and inserting into yogurt at depth 18mm and speed 3 mm/s. The maximum force required for this process is the gel strength of the yogurt.
FIG. 3 shows the change of gel strength during refrigeration, and it can be seen that the gel strength first increases and then decreases with the refrigeration time, the fermentation agent is added with CGMCC No.18389 for fermentation, the gel strength is higher than that of the fermentation agent without CGMCC No.18389, and both groups reach the maximum gel strength after 7 days of refrigeration.
(2) Measurement of viscosity
Standing the yogurt sample refrigerated for 1,3,5,7,14 and 21 days at room temperature (25 ℃) for 20min, stirring the yogurt sample clockwise and anticlockwise respectively for 30 min by using a glass rod to enable the yogurt sample to be uniform, selecting an LV3 rotor, rotating at 120r/min for testing time 1min, taking a test value every 5s, and measuring the viscosity of the stirred yogurt.
The change of the viscosity is shown in figure 4, the viscosity of the fermentation samples without adding the CGMCC No.18389 strain and with adding the CGMCC No.18389 strain is gradually increased in the refrigeration period of 1-14 days, and the viscosity is slightly reduced when the refrigeration period reaches 21 days. The viscosities of the yoghurts were maximal for the two groups of samples at 14 days of refrigeration.
The gel strength and viscosity of the fermented yogurt added with the CGMCC No.18389 are higher than those of the commercial starter, so that the addition of natural gum serving as a gel auxiliary material is reduced, the damage of the yogurt caused by transportation vibration is reduced, and the sales radius is enlarged; meanwhile, the addition of artificial milk fat is reduced, and the method has wide market prospect.
Example 5: quality characteristics of finished fermented yogurt product with strain CGMCC No.18389
(1) Sensory evaluation
An 18-person sensory evaluation group is established in the laboratory, panelists basically master sensory analysis methods, the appearance, taste, smell, viscosity and the like of yogurt are scored by adopting a percentile system, and evaluation standards are shown in table 5.
Sensory evaluation results: the taste is mellow, fine and soft, the sweetness and sourness are moderate, the specific score is shown in table 6, and the evaluation item score is statistically calculated as the average score.
TABLE 6 sensory score table
(2) Physical and chemical identification
The results of physical and chemical identification are shown in Table 7
TABLE 7 evaluation of physical and chemical indexes
Claims (3)
1. A Lactobacillus plantarum is characterized by being circular, convex, smooth in surface, white, occasionally yellowish or yellow, and with a surface colony diameter of about 3 mm; corynebacterium rotundus, single, paired, or short-chain, gram-positive bacteria; the short-chain fatty acid has certain capacity of producing short-chain fatty acid, the produced short-chain fatty acid is mainly acetic acid and accounts for 94.4 percent of the total short-chain fatty acid, is preserved in the China general microbiological culture Collection center (CGMCC for short, the address is No. 3 of No.1 Xilu Bichen of the sunward area in Beijing city) within 8 months and 16 days in 2019, and the preservation number is CGMCC No. 18389.
2. The method for preparing the yogurt by using the lactobacillus plantarum with high short-chain fatty acid yield as claimed in claim 1, wherein the strain produces acetic acid and total short-chain fatty acid which are respectively higher than those of bifidobacterium, and the short-chain fatty acid has important functions of balancing intestinal flora, regulating blood sugar, reducing cholesterol absorption, improving immunity and the like; meanwhile, the gel strength and viscosity of the yogurt fermented by the strain are higher than those of a commercial starter, the addition of natural gum and artificial milk fat serving as gel auxiliary materials is reduced, the damage of the yogurt caused by transportation vibration is reduced, and the sales radius is enlarged.
3. The method for preparing the yogurt by using the lactobacillus plantarum with high yield of short-chain fatty acids as claimed in claim 1, characterized in that the optimal fermentation temperature is 37 ℃ and the optimal fermentation time is 8 hours, thereby reducing the mixed bacteria pollution caused by the prolonged fermentation time; has wide market prospect.
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| WO2015110483A1 (en) * | 2014-01-21 | 2015-07-30 | Chr. Hansen A/S | Use of lactobacillus plantarum as an anti-microbial agent in the process of winemaking |
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| WO2015110483A1 (en) * | 2014-01-21 | 2015-07-30 | Chr. Hansen A/S | Use of lactobacillus plantarum as an anti-microbial agent in the process of winemaking |
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