CN112813011A - Lactobacillus casei and application thereof in preparation of stachyose synbiotic yoghourt - Google Patents
Lactobacillus casei and application thereof in preparation of stachyose synbiotic yoghourt Download PDFInfo
- Publication number
- CN112813011A CN112813011A CN202110309811.XA CN202110309811A CN112813011A CN 112813011 A CN112813011 A CN 112813011A CN 202110309811 A CN202110309811 A CN 202110309811A CN 112813011 A CN112813011 A CN 112813011A
- Authority
- CN
- China
- Prior art keywords
- lactobacillus casei
- stachyose
- preparation
- yoghourt
- yogurt
- 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.)
- Pending
Links
- 244000199866 Lactobacillus casei Species 0.000 title claims abstract description 54
- 235000013958 Lactobacillus casei Nutrition 0.000 title claims abstract description 54
- 229940017800 lactobacillus casei Drugs 0.000 title claims abstract description 54
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 title claims abstract description 36
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose 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[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 title claims abstract description 36
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 235000019722 synbiotics Nutrition 0.000 title claims abstract description 12
- 238000004321 preservation Methods 0.000 claims abstract description 15
- 239000012620 biological material Substances 0.000 claims abstract description 5
- 238000009629 microbiological culture Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 3
- 240000001980 Cucurbita pepo Species 0.000 claims description 28
- 235000000832 Ayote Nutrition 0.000 claims description 24
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 24
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 24
- 235000015136 pumpkin Nutrition 0.000 claims description 24
- 230000004913 activation Effects 0.000 claims description 16
- 235000013406 prebiotics Nutrition 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 230000035755 proliferation Effects 0.000 claims description 11
- 239000001963 growth medium Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 8
- 238000012258 culturing Methods 0.000 claims description 8
- 239000002609 medium Substances 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 235000009852 Cucurbita pepo Nutrition 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 229940041514 candida albicans extract Drugs 0.000 claims description 4
- 230000007797 corrosion Effects 0.000 claims description 4
- 238000005260 corrosion Methods 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 235000008939 whole milk Nutrition 0.000 claims description 4
- 239000012138 yeast extract Substances 0.000 claims description 4
- 238000011081 inoculation Methods 0.000 claims description 3
- 230000003213 activating effect Effects 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 abstract description 17
- 230000004151 fermentation Effects 0.000 abstract description 17
- 239000006041 probiotic Substances 0.000 abstract description 13
- 235000018291 probiotics Nutrition 0.000 abstract description 13
- 230000000529 probiotic effect Effects 0.000 abstract description 7
- 241000894006 Bacteria Species 0.000 abstract description 5
- 230000000813 microbial effect Effects 0.000 abstract description 2
- 241000168254 Siro Species 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 235000015140 cultured milk Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 210000001035 gastrointestinal tract Anatomy 0.000 description 4
- 230000000968 intestinal effect Effects 0.000 description 4
- 230000036039 immunity Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000006467 substitution reaction Methods 0.000 description 3
- KEQXNNJHMWSZHK-UHFFFAOYSA-L 1,3,2,4$l^{2}-dioxathiaplumbetane 2,2-dioxide Chemical group [Pb+2].[O-]S([O-])(=O)=O KEQXNNJHMWSZHK-UHFFFAOYSA-L 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000032823 cell division Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 230000006806 disease prevention Effects 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000021062 nutrient metabolism Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 210000004881 tumor cell Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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
Abstract
The invention belongs to the technical field of microbial fermentation, and particularly relates to lactobacillus casei and application thereof in preparation of stachyose synbiotic yoghourt. The lactobacillus casei strain has a preservation unit of China general microbiological culture Collection center (CGMCC), the address of No. 3 Siro No. 1 of the Kyoho district in Beijing, the preservation time of 2020 and 11 months and 09 days, the preservation number of CGMCC No.21128, and the referenced biological materials (strains): BLc08, suggested classification nomenclature: lactobacillus casei. By the method for fermenting the stachyose synbiotic yoghourt by the lactobacillus casei, the fermentation period is shortened, the obtained yoghourt has high viable bacteria content and strong health-care function, the probiotic function of the lactobacillus casei is fully exerted, and the yoghourt also has excellent sensory flavor and tissue state and excellent mouth feel.
Description
Technical Field
The invention belongs to the technical field of microbial fermentation, and particularly relates to lactobacillus casei and application thereof in preparation of stachyose synbiotic yoghourt.
Background
The lactobacillus casei can survive in a large amount in the intestinal tract as a probiotic, can accelerate the elimination of bacteria in the intestinal tract, treat intestinal flora disorder, improve the function of the gastrointestinal tract and maintain the normal digestive system of a human body; the lactobacillus casei can also effectively reduce blood pressure and cholesterol, promote cell division, enhance immunity and resistance of people and resist allergy; the lactobacillus casei can also effectively provide nutrient substances, promote metabolism in human bodies, provide essential amino acid and vitamin for the human bodies, improve the activity of mineral elements and provide essential nutrient substances for the human bodies, thereby enhancing the nutrient metabolism. Therefore, in recent years, lactobacillus casei has remarkable probiotic effects on host nutrition, immunity, disease prevention and the like, and is often used as a starter and an auxiliary starter of yogurt.
The fermentation of probiotics usually adopts a means of mixed fermentation with traditional yoghurt bacteria, but because the traditional yoghurt bacteria can inhibit the fermentation of the probiotics in the fermentation process, the probiotic function of the probiotics cannot be fully exerted. In order to solve the problems, prebiotics can be added in the fermentation process, wherein the prebiotics are substances capable of promoting the growth and the reproduction of probiotics, cannot be absorbed by human bodies, cannot directly act on organisms, and exert physiological functions through the probiotics, namely, the prebiotics are nutrients and hotbeds of the probiotics.
Stachyose is a natural functional alpha-galacto-oligosaccharide existing in plants, has no toxic or side effect, improves gastrointestinal tract function through dual functions of soluble dietary fiber and prebiotics, has the functions of relieving constipation, improving intestinal flora, improving immunity, reducing blood sugar, protecting liver, inhibiting tumor cell activity and the like, and has specific proliferation effect on intestinal probiotics. Stachyose can proliferate bifidobacteria at 40 times of increasing speed, but the prior art does not disclose that stachyose has promoting effect on lactobacillus casei, and the technical proposal for preparing synbiotic yoghourt by co-fermenting stachyose and lactobacillus casei by the technicians in the field does not exist.
Disclosure of Invention
In order to solve the problem that the probiotic function of lactobacillus casei is greatly reduced by the traditional fermentation method, the invention provides lactobacillus casei, stachyose synbiotic yoghourt is produced by fermenting stachyose, the fermentation period is shortened, and the probiotic function of lactobacillus casei is fully exerted.
The lactobacillus casei provided by the invention has the preservation unit of China general microbiological culture Collection center (CGMCC), the address of No. 3 Siro-1 Hospital, the Naja-oriented region, Beijing, the preservation time of 11-09 days in 2020, the preservation number of CGMCC No.21128, and the reference biological materials (strains): BLc08, suggested classification nomenclature: lactobacillus casei (Lactobacillus casei).
Further, the application of the lactobacillus casei in preparing stachyose synbiotic yoghourt comprises the following preparation method:
(1) activating lactobacillus casei;
(2) and (3) adopting a propagation medium containing stachyose to culture and propagate the lactobacillus casei.
Further, in the step (1), the activation medium used is: 20-30g/L glucose, 22-28g/L yeast extract, 18-25g/L pumpkin juice and the balance of water.
Further, the preparation method of the pumpkin juice comprises the following steps: selecting fresh pumpkin without insect pest corrosion, peeling, removing gourd ladle, squeezing into paste, adding 2-3 times of water of pumpkin paste mass into pumpkin paste, heating at 75-85 deg.C for 10-20min, naturally cooling, collecting upper layer pumpkin juice, and sterilizing.
Further, in the step (1), the activation step is: placing Lactobacillus casei strain into activation culture medium, standing at 37 deg.C, culturing at constant temperature for 16-18 hr for activation to obtain viable count of 109CFU/mL or above for use.
Further, in the step (3), the preparation method of the proliferation medium comprises: adding 8-15g/L stachyose into whole milk, mixing, sterilizing at 100 deg.C for 10min, and cooling to 37 deg.C for use.
Further, in the step (3), the proliferation step is: inoculating the activated strain into a proliferation culture medium with an inoculation amount of 1-2% by volume, standing at 37 deg.C, culturing at constant temperature until curd, and fermenting at 4 deg.C for 12-14h to obtain stachyose prebiotics yogurt product.
The invention has the beneficial effects that:
the stachyose synbiotic yoghourt fermented by the lactobacillus casei is high in viable bacteria content and strong in health care function, so that the probiotic function of the lactobacillus casei is fully exerted, constipation can be effectively relieved, intestinal flora can be improved, the immune function can be improved, and the like.
The fermentation process adopted by the invention is simple, and the addition of stachyose accelerates the proliferation speed of the lactobacillus casei, thereby greatly shortening the fermentation period, improving the production efficiency and being suitable for industrial production.
Detailed Description
In order to make those skilled in the art better understand the technical solutions in the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The lactobacillus casei provided by the embodiment of the invention has the preservation unit of China general microbiological culture Collection center, the preservation time of 2020, 11 and 09 months, the preservation number of CGMCC No.21128, and the reference biological materials (strains): BLc08, suggested classification nomenclature: lactobacillus casei (Lactobacillus casei).
The application of the lactobacillus casei in preparing stachyose prebiotics yoghourt comprises the following preparation method:
(1) the activation medium is: 25g/L glucose, 22g/L yeast extract, 20g/L pumpkin juice and the balance of water;
the preparation method of the pumpkin juice comprises the following steps: selecting fresh pumpkin without insect pest corrosion, peeling, removing gourd ladle, squeezing into paste, adding water 2.5 times the mass of pumpkin paste into pumpkin paste, heating at 80 deg.C for 15min, naturally cooling, collecting upper layer pumpkin juice, and sterilizing;
placing Lactobacillus casei strain into activation culture medium, standing at 37 deg.C, culturing at constant temperature for 16 hr for activation until viable count reaches 109CFU/mL or above for use.
(2) Preparing a proliferation culture medium: adding 10g/L stachyose into whole milk, mixing, sterilizing at 100 deg.C for 10min, and cooling to 37 deg.C;
inoculating the activated strain into a proliferation culture medium with an inoculation amount of 1% by volume, standing at 37 ℃, culturing at constant temperature until curd, and fermenting at 4 ℃ for 12h to obtain stachyose synbiotic yogurt.
The acidity of the yoghourt is 73.07 DEG T, the viscosity is 4475mP/s, the water holding capacity is 73.6%, and the yoghourt conforms to the GB19302-2010 standard of stirring type yoghourt; the color and luster of the fermented milk are uniform and consistent, the fermented milk is milk white, has milk fragrance and fermentation fragrance, and is sour and sweet; the curd is good, the tissue is fine and uniform, and the phenomena of whey separation and layering do not occur.
Example 2
The lactobacillus casei provided by the embodiment of the invention has the preservation unit of China general microbiological culture Collection center, the preservation time of 2020, 11 and 09 months, the preservation number of CGMCC No.21128, and the reference biological materials (strains): BLc08, suggested classification nomenclature: lactobacillus casei (Lactobacillus casei).
The application of the lactobacillus casei in preparing stachyose prebiotics yoghourt comprises the following preparation method:
(1) the activation medium is: 28g/L glucose, 23g/L yeast extract, 12g/L pumpkin juice and the balance of water;
the preparation method of the pumpkin juice comprises the following steps: selecting fresh pumpkin without insect pest corrosion, peeling, removing gourd ladle, squeezing into paste, adding water 3 times of pumpkin paste into pumpkin paste, heating at 80 deg.C for 18min, naturally cooling, collecting upper layer pumpkin juice, and sterilizing;
placing Lactobacillus casei strain into activation culture medium, standing at 37 deg.C, culturing at constant temperature for 18 hr for activation to obtain viable count of 109CFU/mL or above for use.
(2) Preparing a proliferation culture medium: adding 13g/L stachyose into whole milk, mixing, sterilizing at 100 deg.C for 10min, and cooling to 37 deg.C;
inoculating the activated strain into a proliferation culture medium with an inoculum size of 2% by volume, standing at 37 deg.C, culturing at constant temperature until curd, and fermenting at 4 deg.C for 13h to obtain stachyose prebiotics yogurt.
The acidity of the yoghourt is 74.32 DEG T, the viscosity is 4652mP/s, the water holding capacity is 73.1%, and the yoghourt conforms to the GB19302-2010 standard of stirring type yoghourt; the color and luster of the fermented milk are uniform and consistent, the fermented milk is milk white, has milk fragrance and fermentation fragrance, and is sour and sweet; the curd is good, the tissue is fine and uniform, and the phenomena of whey separation and layering do not occur.
Comparative example 1
The stachyose synbiotic yoghourt is prepared by selecting commercially available lactobacillus casei, the strain activation time is 28h, the propagation and fermentation time is 23h, and other preparation methods are the same as those in the embodiment 2. Therefore, the lactobacillus casei of the embodiment 1-2 of the invention has faster proliferation speed and shorter activation and fermentation time by adding stachyose, which shows that the stachyose has promotion effect on the lactobacillus casei of the invention, can shorten the fermentation period and improve the production efficiency.
The acidity of the yoghurt prepared by the comparative example is 68.75 DEG T, the viscosity is 4052mP/s, the water-holding capacity is 64.8 percent, the acidity does not meet the GB 19302-.
Although the present invention has been described in detail by way of preferred embodiments, the present invention is not limited thereto. Various equivalent modifications or substitutions can be made on the embodiments of the present invention by those skilled in the art without departing from the spirit and scope of the present invention, and these modifications or substitutions are within the scope of the present invention/any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (8)
1. The lactobacillus casei is characterized in that the preservation unit of the lactobacillus casei strain is China general microbiological culture Collection center (CGMCC), the address is No. 3 of West Lu No. 1 of the North West Chen of the Yang facing district in Beijing, the preservation time is 11 months and 09 days in 2020, the preservation number is CGMCC No.21128, and the referenced biological materials (strains) are as follows: BLc08, suggested classification nomenclature: lactobacillus casei (Lactobacillus casei).
2. Use of a lactobacillus casei as claimed in claim 1 in the preparation of stachyose synbiotic yoghurt.
3. The use of lactobacillus casei in the preparation of stachyose prebiotic yogurt as claimed in claim 1, which comprises the following preparation method:
(1) activating lactobacillus casei;
(2) and (3) adopting a propagation medium containing stachyose to culture and propagate the lactobacillus casei.
4. The use of lactobacillus casei for the preparation of stachyose prebiotic yogurt as claimed in claim 3, wherein the activation medium used in step (1) is: 20-30g/L glucose, 22-28g/L yeast extract, 18-25g/L pumpkin juice and the balance of water.
5. The use of lactobacillus casei in the preparation of stachyose prebiotic yogurt as claimed in claim 4, wherein the preparation method of the pumpkin juice comprises: selecting fresh pumpkin without insect pest corrosion, peeling, removing gourd ladle, squeezing into paste, adding 2-3 times of water of pumpkin paste mass into pumpkin paste, heating at 75-85 deg.C for 10-20min, naturally cooling, collecting upper layer pumpkin juice, and sterilizing.
6. The use of lactobacillus casei for the preparation of stachyose prebiotic yogurt as claimed in claim 3, wherein in step (1), the activation step is: placing Lactobacillus casei strain into activation culture medium, standing at 37 deg.C, culturing at constant temperature for 16-18 hr for activation to obtain viable count of 109CFU/mL or above for use.
7. The use of lactobacillus casei in the preparation of stachyose prebiotic yogurt as claimed in claim 3, wherein the propagation medium is prepared by the method comprising the steps of: adding 8-15g/L stachyose into whole milk, mixing, sterilizing at 100 deg.C for 10min, and cooling to 37 deg.C for use.
8. The use of lactobacillus casei for the preparation of stachyose prebiotic yogurt as claimed in claim 3, wherein in step (3), the propagation step is: inoculating the activated strain into a proliferation culture medium with an inoculation amount of 1-2% by volume, standing at 37 deg.C, culturing at constant temperature until curd, and fermenting at 4 deg.C for 12-14h to obtain stachyose prebiotics yogurt product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110309811.XA CN112813011A (en) | 2021-03-23 | 2021-03-23 | Lactobacillus casei and application thereof in preparation of stachyose synbiotic yoghourt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110309811.XA CN112813011A (en) | 2021-03-23 | 2021-03-23 | Lactobacillus casei and application thereof in preparation of stachyose synbiotic yoghourt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112813011A true CN112813011A (en) | 2021-05-18 |
Family
ID=75863494
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110309811.XA Pending CN112813011A (en) | 2021-03-23 | 2021-03-23 | Lactobacillus casei and application thereof in preparation of stachyose synbiotic yoghourt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112813011A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100092440A1 (en) * | 2006-11-28 | 2010-04-15 | Probiotical S.P.A. | composition for the administration of biologically active principles in gynaecologic and rectal field and uses thereof |
| EP2228067A1 (en) * | 2010-02-22 | 2010-09-15 | LR Health & Beauty Systems GmbH | Probiotic compound and use of same |
| CN102318676A (en) * | 2011-08-01 | 2012-01-18 | 陕西科技大学 | Solidified synbiotic goat yogurt and preparation method thereof |
| CN106234590A (en) * | 2016-09-23 | 2016-12-21 | 陕西科技大学 | A kind of preparation method of symphysis unit milk beverage |
| CN111840357A (en) * | 2020-07-30 | 2020-10-30 | 任伦 | Composite micro-ecological regulator mainly containing stachyose |
| CN112056399A (en) * | 2020-06-28 | 2020-12-11 | 武汉康复得生物科技股份有限公司 | Probiotic composition for enhancing immunity and application thereof |
-
2021
- 2021-03-23 CN CN202110309811.XA patent/CN112813011A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100092440A1 (en) * | 2006-11-28 | 2010-04-15 | Probiotical S.P.A. | composition for the administration of biologically active principles in gynaecologic and rectal field and uses thereof |
| EP2228067A1 (en) * | 2010-02-22 | 2010-09-15 | LR Health & Beauty Systems GmbH | Probiotic compound and use of same |
| CN102318676A (en) * | 2011-08-01 | 2012-01-18 | 陕西科技大学 | Solidified synbiotic goat yogurt and preparation method thereof |
| CN106234590A (en) * | 2016-09-23 | 2016-12-21 | 陕西科技大学 | A kind of preparation method of symphysis unit milk beverage |
| CN112056399A (en) * | 2020-06-28 | 2020-12-11 | 武汉康复得生物科技股份有限公司 | Probiotic composition for enhancing immunity and application thereof |
| CN111840357A (en) * | 2020-07-30 | 2020-10-30 | 任伦 | Composite micro-ecological regulator mainly containing stachyose |
Non-Patent Citations (2)
| Title |
|---|
| 周杏荣: "干酪乳杆菌LZ183E高密度培养条件优化", 《中国酿造》 * |
| 赵丽娜: "干酪乳杆菌纯种发酵水苏糖合生元酸奶的菌种筛选与工艺", 《中国食品学报》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108208853A (en) | A kind of relieving alcoholism and protecting liver probiotics oligopeptide compound formulation and preparation method | |
| CN101524150B (en) | Microbial ecological agent and preparation method thereof | |
| CN106754619A (en) | It is a kind of that the method that traditional Chinese medicinal components promote growth of probiotics is added in grain culture medium | |
| CN105249100A (en) | Production method of fermented fruit and vegetable juice and Chinese rice wine composited function beverage | |
| CN108244432A (en) | A kind of fermentation Cordyceps militaris probiotic beverage and preparation method thereof | |
| CN107028063A (en) | A kind of preparation method of RHIIZOMA DIOSCOREAE from Henan of China probiotic beverage | |
| CN106538917A (en) | A kind of Folium Ipomoea probiotic bacteria health drink and preparation method thereof | |
| CN114908020B (en) | Lactobacillus plantarum for resisting helicobacter pylori infection and application of lactobacillus plantarum in edible herbal enzyme product | |
| CN101524146A (en) | Method for improving number of probiotic live bacteria | |
| CN103571767B (en) | Utilize double application lactobacillus powder of edible agar and preparation method thereof | |
| CN103271155B (en) | Method for increasing viable count of probiotics | |
| CN108795823B (en) | It is a kind of improve women pregnant and lying-in women's intestinal flora probiotics cultural method and application | |
| CN102524794A (en) | Preparation method of serum cholesterol reduction Kluyveromyces marxianus freeze-dried powder | |
| CN109527099A (en) | A kind of fructus lycii compound probiotic goat milk piece and preparation method thereof | |
| CN109329922A (en) | The preparation method of golden Rosa roxburghii Tratt ferment | |
| CN102586137A (en) | Method for preparing bile salt hydrolase lactobacillus powder starter | |
| CN106617095A (en) | Donkey-hide gelatin probiotics oral liquid and preparation method thereof | |
| CN111248384A (en) | Composite probiotic enzyme beverage and preparation method thereof | |
| CN112715655B (en) | Lactobacillus plantarum fermented milk powder and preparation method thereof | |
| CN105505718A (en) | Health cordyceps sinensis and mulberry juice amber-colored dense wine rich in DNJ | |
| CN105602821A (en) | Lentinus edodes mycelia-black garlic vinegar | |
| CN109169899A (en) | A kind of preparation method of the shield stomach acidified milk containing Hericium erinaceus beta glucan | |
| CN112813011A (en) | Lactobacillus casei and application thereof in preparation of stachyose synbiotic yoghourt | |
| CN108813250A (en) | A kind of Sipunculus nudus fruit-flavored beverage and preparation method thereof containing biodiasmin | |
| CN101574375B (en) | Lactobacillus health-care capsule and preparation method 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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210518 |