CN114196566A - Streptococcus thermophilus JMCC0033 and application thereof - Google Patents
Streptococcus thermophilus JMCC0033 and application thereof Download PDFInfo
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- 241000194020 Streptococcus thermophilus Species 0.000 title claims abstract description 71
- 238000000855 fermentation Methods 0.000 claims abstract description 42
- 230000004151 fermentation Effects 0.000 claims abstract description 42
- 235000015140 cultured milk Nutrition 0.000 claims abstract description 20
- 238000004321 preservation Methods 0.000 claims abstract description 14
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 9
- 230000001965 increasing effect Effects 0.000 claims abstract description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- YGYAWVDWMABLBF-UHFFFAOYSA-N Phosgene Chemical group ClC(Cl)=O YGYAWVDWMABLBF-UHFFFAOYSA-N 0.000 claims description 4
- 244000005700 microbiome Species 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 7
- 238000009629 microbiological culture Methods 0.000 abstract description 4
- 230000002906 microbiologic effect Effects 0.000 abstract 1
- 239000007858 starting material Substances 0.000 description 12
- 239000001963 growth medium Substances 0.000 description 9
- 241000194017 Streptococcus Species 0.000 description 8
- 230000001580 bacterial effect Effects 0.000 description 8
- 238000002474 experimental method Methods 0.000 description 8
- 235000004213 low-fat Nutrition 0.000 description 7
- 238000012258 culturing Methods 0.000 description 6
- 239000000725 suspension Substances 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000013618 yogurt Nutrition 0.000 description 5
- 238000000746 purification Methods 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 235000020183 skimmed milk Nutrition 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 230000000721 bacterilogical effect Effects 0.000 description 3
- 238000009630 liquid culture Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000012163 sequencing technique Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000007865 diluting Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000020121 low-fat milk Nutrition 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 239000002028 Biomass Substances 0.000 description 1
- 238000007400 DNA extraction Methods 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 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 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 238000012408 PCR amplification Methods 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- -1 diamine citrate Chemical class 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000015263 low fat diet Nutrition 0.000 description 1
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 1
- 229910000357 manganese(II) sulfate Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 108010009004 proteose-peptone Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
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- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
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Abstract
The invention discloses streptococcus thermophilus JMCC0033 and application thereof, wherein the streptococcus thermophilus JMCC0033 is separated and screened from traditional fermented milk of inner Mongolia, is preserved in China general microbiological culture collection and management committee general microbiological center of No. 3 of No. 1 Hospital of Xilu No. 1 of Beijing Korean district in 18 days at 5 months in 2021, and the preservation number is CGMCC NO. 22560. The strain can be used as an auxiliary strain of a leavening agent, so that the fermentation speed is increased, and the fermentation time is effectively shortened. The method is suitable for separating the streptococcus thermophilus JMCC0033, and the separated streptococcus thermophilus JMCC0033 can be used as an auxiliary strain of a leavening agent, so that the fermentation speed is increased, and the fermentation time is shortened.
Description
Technical Field
The invention belongs to the field of bioengineering, and relates to a strain, in particular to streptococcus thermophilus JMCC0033 and application thereof.
Background
With the pursuit of people for healthy and low-fat diet ways, low-fat milk and low-fat and low-sugar yogurt gradually enter the market, and a certain market scale is formed. The low-fat low-sugar yogurt is prepared by fermenting low-fat milk, simultaneously reduces the addition of saccharides, and has higher requirement on the fermentation speed of a leavening agent in the fermentation process due to the reduction of the content of nutrient components such as saccharides, fats and the like. The fermentation speed directly influences the production time of the fermented milk, and has great influence on the production cost; meanwhile, the strain which is fermented quickly is high in activity, the post-acidification of the product is difficult to control, and the too high post-acidification can cause the taste of low-fat and low-sugar fermented milk which is not as good as that of common fermented milk in the late stage in the shelf life to be poor, so that the experience of consumers is influenced, therefore, the strain which is a starter strain capable of being fermented quickly in a low-fat and low-sugar environment and weak in post-acidification is screened, and the method has important significance for producing the low-fat and low-sugar fermented milk.
At present, Streptococcus thermophilus (Streptococcus thermophilus) is one of the common probiotic strains which are specified in China and can be used in food, and can be widely applied to the fields of food fermentation, industrial lactic acid fermentation, feed industry, medical care and the like.
Disclosure of Invention
The invention aims to provide streptococcus thermophilus JMCC0033 which is used as an auxiliary strain of a leavening agent to achieve the aim of improving the fermentation speed;
another purpose of the invention is to provide the application of the streptococcus thermophilus JMCC 0033.
In order to achieve the purpose, the invention adopts the technical scheme that:
the Streptococcus thermophilus JMCC0033 is preserved in the common microorganism center of China Committee for culture Collection of microorganisms, the preservation address is No. 3 of Xilu No. 1 of Beijing Korean district, the preservation date is 2021 year, 5 month and 18 day, the preservation number is CGMCC NO.22560, and the Latin literature name is Streptococcus thermophilus.
As a limitation, the 16SrRNA gene sequence of the streptococcus thermophilus JMCC0033 is as follows:
ACCGACTTCGGGTGTTACAAACTCTCGTGGTGTGACGGGCGGTGTGTACAAGGCCCGGGAACGT ATTCACCGCGGCGTGCTGATCCGCGATTACTAGCGATTCCGACTTCATGTAGGCGAGTTGCAGCCTAC AATCCGAACTGAGATTGGCTTTAAGAGATTAGCTCGCCGTCACCGACTCGCAACTCGTTGTACCAACC ATTGTAGCACGTGTGTAGCCCAGGTCATAAGGGGCATGATGATTTGACGTCATCCCCACCTTCCTCCG GTTTATTACCGGCAGTCTCGCTAGAGTGCCCAACTGAATGATGGCAACTAACAATAGGGGTTGCGCTC GTTGCGGGACTTAACCCAACATCTCACGACACGAGCTGACGACAACCATGCACCACCTGTCACCGATG TACCGAAGTAACTTTCTATCTCTAGAAATAGCATCGGGATGTCAAGACCTGGTAAGGTTCTTCGCGTT GCTTCGAATTAAACCACATGCTCCACCGCTTGTGCGGGCCCCCGTCAATTCCTTTGAGTTTCAACCTT GCGGTCGTACTCCCCAGGCGGAGTGCTTAATGCGTTAGCTGCGGCACTGAATCCCGGAAAGGATCCAA CACCTAGCACTCATCGTTTACGGCGTGGACTACCAGGGTATCTAATCCTGTTCGCTCCCCACGCTTTC GAGCCTCAGCGTCAGTTACAGACCAGAGAGCCGCTTTCGCCACCGGTGTTCCTCCATATATCTACGCA TTTCACCGCTACACATGGAATTCCACTCTCCCCTTCTGCACTCAAGTTTGACAGTTTCCAAAGCGAAC TATGGTTGAGCCACAGCCTTTAACTTCAGACTTATCAAACCGCCTGCGCTCGCTTTACGCCCAATAAA TCCGGACAACGCTCGGGACCTACGTATTACCGCGGCTGCTGGCACGTAGTTAGCCGTCCCTTTCTGGT AAGCTACCGTCACAGTGTGAACTTTCCACTCTCACACCCGTTCTTGACTTACAACAGAGCTTTACGAT CCGAAAACCTTCTTCACTCACGCGGCGTTGCTCGGTCAGGGTTGCCCCCATTGCCGAAGATTCCCTAC TGCTGCCTCCCGTAGGAGTCTGGGCCGTGTCTCAGTCCCAGTGTGGCCGATCACCCTCTCAGGTCGGC TATGTATCGTCGCCTAGGTGAGCCATTACCTCACCTACTAGCTAATACAACGCAGGTCCATCTTGTAG TGGAACAATTGCCCCTTTCAAATAAATGACATGTGTCATCCATTGTTATGCGGTATTAGCTATCGTTT CCAATAGTTATCCCCCGCTACAAGGCAGGTTACCTACGCGTTACTCACCCGTTCGCAACTCATCCAAG AAGAGCAAGCTCCTCTCTTCAGC。
as another limitation, the sequence of the Phos gene of the Streptococcus thermophilus JMCC0033 is as follows:
CTCATACAAGTCCTGTCCAAGCTCGTACACTTGATAAACATGATTTTTCTAAAGGTCCTCTTAA GATGATCTCACCAGGACGTGTTTTCCGTCCGTGATACCGATGATGCGACTCACAGCCACCAGTTTCAC CAAATCGAAGGTTTGGTCGTTGGTAAAAACATCTCAATGGGTGATCTGAAGGGAACGCTTGAGATGAT TATTCAAAAAATGTTTGGTGCAGAACGTCGAATCCGTTTGCGTCCTTCTTACTTCCCATTCACTGAAC CTTCCGTTGAGGTTGACGTGTCATGCTTCAAGTGTGGTGGTAAAGGATGTAACGTATGCAAGAATACA GGTTGGATTGAGATCCTTGGTGCTGGTATGGTTCACCCACAAGTGCTTGAGATGTCAGGTGTTGATTC TGAAGAATATTC。
as a third limitation, the streptococcus thermophilus JMCC0033 is separated and screened from traditional fermented milk of inner Mongolia.
The invention also provides an application of the streptococcus thermophilus JMCC0033, which is used for preparing a leavening agent.
As a limitation, the starter culture is used to increase the fermentation rate.
Due to the adoption of the technical scheme, compared with the prior art, the invention has the technical progress that:
the streptococcus thermophilus JMCC0033 obtained by the invention is used as an auxiliary strain of a leavening agent, and the fermentation speed is improved.
The method is suitable for separating the streptococcus thermophilus JMCC0033, and the separated streptococcus thermophilus JMCC0033 can be used as an auxiliary strain of a leavening agent to improve the fermentation aroma of the fermented milk.
Detailed Description
The present invention is further illustrated by the following specific examples, which are to be construed as merely illustrative, and not limitative of the remainder of the disclosure.
Example 1 Streptococcus thermophilus JMCC0033 and separation and purification method thereof
First, strain information
The Streptococcus thermophilus JMCC0033 is separated and screened from traditional fermented milk of inner Mongolia, the strain is preserved in China general microbiological culture Collection center at 18 months and 5 months in 2021, the preservation address is No. 3 of Xilu No. 1 of Beijing Korean district, the preservation number is CGMCC NO.22559, and the Latin literature name is Streptococcus thermophilus.
II, separation and purification method of streptococcus thermophilus JMCC0033
The separation and purification method is sequentially carried out according to the following steps:
s1, collecting a sample
Taking 20g of the traditional fermented milk of inner Mongolia with a sterile sampling spoon, adding into 100mL of normal saline, and fully and uniformly mixing to obtain a sample A;
s2, enriching the sample
Taking 2mL of the sample A, adding the sample A into 100mL of MRS liquid culture medium, and culturing for 72h at 37 ℃ to obtain a culture solution B;
s3, strain separation and screening
Taking 1mL of culture solution B, diluting with sterile physiological saline with concentration of 0.9% by 10-fold gradient multiplication, sequentially diluting with gradient 10-1、10-2、10-3、10-4、10-5Multiplying to obtain bacterial suspension C1-C5;
taking an MRS solid culture medium, melting, respectively pouring into first to fifth culture dishes, cooling and completely solidifying to obtain culture media D1 to D5, respectively sucking 0.1mL of bacterial suspension C1 to C5, respectively, correspondingly coating the bacterial suspension C1 to C5 on the culture media D1 to D5 one by one, then inverting the flat plate, culturing for 72 hours in an environment at 37 ℃, and observing the growth condition of bacterial colonies;
after the plate has the typical bacteria, selecting typical single bacterial colony E;
s4, strain purification
Selecting a selected single colony E, streaking and inoculating a single colony E culture on an MRS solid culture medium, and culturing for 72h at 37 ℃; continuously culturing for three times; obtaining a pure culture F, namely the streptococcus thermophilus JMCC 0033;
s5, preservation of strains
Mixing the pure culture F with sterile glycerol with the mass part of 50% according to the proportion of 1:1, storing at-75 ℃ in a sterile environment, and simultaneously inoculating to an MRS solid culture medium test tube inclined plane for temporary storage;
wherein the MRS liquid culture medium is prepared from 10g casein peptone, 10g beef extract, 5g yeast extract, 20g glucose, 5g sodium acetate, 2g diamine citrate, 1g tween-80, 2g K2HPO4、0.2gMgSO4·7H2O、0.05g MnSO4·7H2O and 1000ml of distilled water are fully dissolved to obtain the product;
the MRS solid culture medium is prepared by adding 15g of agar into 1000ml of MRS liquid culture medium, melting, mixing uniformly and solidifying.
Example 2 bacteriological basic characteristics of Streptococcus thermophilus JMCC0033
This example is the basic bacteriological characteristics of streptococcus thermophilus JMCC0033, as shown in table 1:
TABLE 1 bacteriological basic characteristics of Streptococcus thermophilus JMCC0033
| Experimental project | Gram stain | Oxidase enzyme | Cell morphology | Contact enzyme |
| Results of the experiment | Positive for | - | Spherical shape | - |
Note: "-" indicates no relevant essential feature.
Example 3 sugar fermentation characteristics of Streptococcus thermophilus JMCC0033
This example is the sugar fermentation characteristics of streptococcus thermophilus JMCC0033, and the experimental method for the sugar fermentation characteristics thereof is as follows: selecting a single colony of streptococcus thermophilus JMCC0033, carrying out plate streaking, culturing for 24h at 37 ℃, after subculture once, taking bacterial suspension, respectively inoculating the bacterial suspension into different sugar fermentation tubes (specific contents in the sugar fermentation tubes are shown in table 2), culturing for 48h at 37 ℃, observing color change, and identifying the sugar fermentation characteristics of the bacterial suspension as shown in table 2:
TABLE 2 sugar fermentation characteristics of Streptococcus thermophilus JMCC0033
Note: "+" indicates fermentation utilization; "-" indicates no fermentative utilization.
Example 4 molecular biological characterization of Streptococcus thermophilus JMCC0033
Taking streptococcus thermophilus JMCC0033 for molecular biological identification, and finally determining the streptococcus thermophilus in NCBI website blast through DNA extraction, PCR amplification, 16SrDNA and Phes gene sequencing;
the 16SrDNA sequencing result is as follows:
ACCGACTTCGGGTGTTACAAACTCTCGTGGTGTGACGGGCGGTGTGTACAAGGCCCGGGAACGT ATTCACCGCGGCGTGCTGATCCGCGATTACTAGCGATTCCGACTTCATGTAGGCGAGTTGCAGCCTAC AATCCGAACTGAGATTGGCTTTAAGAGATTAGCTCGCCGTCACCGACTCGCAACTCGTTGTACCAACC ATTGTAGCACGTGTGTAGCCCAGGTCATAAGGGGCATGATGATTTGACGTCATCCCCACCTTCCTCCG GTTTATTACCGGCAGTCTCGCTAGAGTGCCCAACTGAATGATGGCAACTAACAATAGGGGTTGCGCTC GTTGCGGGACTTAACCCAACATCTCACGACACGAGCTGACGACAACCATGCACCACCTGTCACCGATG TACCGAAGTAACTTTCTATCTCTAGAAATAGCATCGGGATGTCAAGACCTGGTAAGGTTCTTCGCGTT GCTTCGAATTAAACCACATGCTCCACCGCTTGTGCGGGCCCCCGTCAATTCCTTTGAGTTTCAACCTT GCGGTCGTACTCCCCAGGCGGAGTGCTTAATGCGTTAGCTGCGGCACTGAATCCCGGAAAGGATCCAA CACCTAGCACTCATCGTTTACGGCGTGGACTACCAGGGTATCTAATCCTGTTCGCTCCCCACGCTTTC GAGCCTCAGCGTCAGTTACAGACCAGAGAGCCGCTTTCGCCACCGGTGTTCCTCCATATATCTACGCA TTTCACCGCTACACATGGAATTCCACTCTCCCCTTCTGCACTCAAGTTTGACAGTTTCCAAAGCGAAC TATGGTTGAGCCACAGCCTTTAACTTCAGACTTATCAAACCGCCTGCGCTCGCTTTACGCCCAATAAA TCCGGACAACGCTCGGGACCTACGTATTACCGCGGCTGCTGGCACGTAGTTAGCCGTCCCTTTCTGGT AAGCTACCGTCACAGTGTGAACTTTCCACTCTCACACCCGTTCTTGACTTACAACAGAGCTTTACGAT CCGAAAACCTTCTTCACTCACGCGGCGTTGCTCGGTCAGGGTTGCCCCCATTGCCGAAGATTCCCTAC TGCTGCCTCCCGTAGGAGTCTGGGCCGTGTCTCAGTCCCAGTGTGGCCGATCACCCTCTCAGGTCGGC TATGTATCGTCGCCTAGGTGAGCCATTACCTCACCTACTAGCTAATACAACGCAGGTCCATCTTGTAG TGGAACAATTGCCCCTTTCAAATAAATGACATGTGTCATCCATTGTTATGCGGTATTAGCTATCGTTT CCAATAGTTATCCCCCGCTACAAGGCAGGTTACCTACGCGTTACTCACCCGTTCGCAACTCATCCAAG AAGAGCAAGCTCCTCTCTTCAGC
the Phos sequencing results were as follows:
CTCATACAAGTCCTGTCCAAGCTCGTACACTTGATAAACATGATTTTTCTAAAGGTCCTCTTAA GATGATCTCACCAGGACGTGTTTTCCGTCCGTGATACCGATGATGCGACTCACAGCCACCAGTTTCAC CAAATCGAAGGTTTGGTCGTTGGTAAAAACATCTCAATGGGTGATCTGAAGGGAACGCTTGAGATGAT TATTCAAAAAATGTTTGGTGCAGAACGTCGAATCCGTTTGCGTCCTTCTTACTTCCCATTCACTGAAC CTTCCGTTGAGGTTGACGTGTCATGCTTCAAGTGTGGTGGTAAAGGATGTAACGTATGCAAGAATACA GGTTGGATTGAGATCCTTGGTGCTGGTATGGTTCACCCACAAGTGCTTGAGATGTCAGGTGTTGATTC TGAAGAATATTC。
example 5 fermentation speed and post-acid Observation experiment of Streptococcus thermophilus JMCC0033
This example is an observation experiment of fermentation speed and post-acidification of streptococcus thermophilus JMCC0033, and the specific experimental method is as follows:
taking activated Streptococcus thermophilus JMCC0031, Streptococcus thermophilus JMCC0032 strain and Streptococcus thermophilus JMCC0033 strain according to the proportion of 1 × 106Inoculating the CFU/mL inoculum sizes into 10% sterilized skim milk, sequentially labeling the sterilized skim milk with A, B, C fermented milk, fermenting at 42 ℃, detecting the pH value of A, B, C fermented milk every 30 min within 6h after the fermentation is started, and detecting the detection results as shown in Table 3; after fermenting for 6h, respectively demulsifying the fermented milk A, B, C, placing the fermented milk in a normal temperature state, and detecting the pH value of the fermented milk every week to observe the acid condition after the shelf life, wherein the detection results are shown in Table 4;
TABLE 3
| Fermented milk | 0h | 0.5h | 1h | 1.5h | 2h | 2.5h | 3h | 3.5h | 4h | 4.5h | 5h | 5.5h | 6h |
| A | 6.56 | 6.56 | 6.55 | 6.50 | 6.43 | 6.34 | 6.24 | 6.14 | 5.98 | 5.79 | 5.60 | 5.52 | 5.47 |
| B | 6.63 | 6.60 | 6.59 | 6.53 | 6.44 | 6.24 | 5.95 | 5.68 | 5.39 | 5.28 | 5.12 | 5.08 | 4.97 |
| C | 6.69 | 6.66 | 6.66 | 6.63 | 6.54 | 6.35 | 5.96 | 5.56 | 4.80 | 4.53 | 4.44 | 4.39 | 4.33 |
TABLE 4
In actual production, in order to control production cost and production period, the time for the fermentation pH to reach 4.5 of the strain serving as the starter should not exceed 6h, and as can be seen from Table 3, in the process of fermentation at 42 ℃, the time for the Streptococcus thermophilus JMCC0033 to reach 4.5h can reach 4.5; as is clear from Table 4, the pH of the fermented milk produced by Streptococcus thermophilus JMCC0033 was maintained at 4.1 or more at the end of the shelf life, i.e., 21 days. Therefore, the streptococcus thermophilus JMCC0033 can be used as a strain for improving the fermentation speed in a starter, and particularly the quick fermentation capability in skim milk further shows that the streptococcus thermophilus JMCC0033 can play a role in improving the fermentation speed in the fermentation process of low-sugar low-fat yogurt;
wherein, the streptococcus thermophilus JMCC0031, the Latin article name is streptococcus thermophiles, has been preserved in 2021, 5 and 18 days to China general microbiological culture Collection center, the preservation address is No. 3 of Xilu No. 1 of Beijing Korean district, the preservation number is CGMCC NO. 22558;
the 16SrRNA gene sequence of streptococcus thermophilus JMCC0031 is as follows:
ACCGACTTCGGGTGTTACAAACTCTCGTGGTGTGACGGGCGGTGTGTACAAGGCCCGGGAACGT ATTCACCGCGGCGTGCTGATCCGCGATTACTAGCGATTCCGACTTCATGTAGGCGAGTTGCAGCCTAC AATCCGAACTGAGATTGGCTTTAAGAGATTAGCTCGCCGTCACCGACTCGCAACTCGTTGTACCAACC ATTGTAGCACGTGTGTAGCCCAGGTCATAAGGGGCATGATGATTTGACGTCATCCCCACCTTCCTCCG GTTTATTACCGGCAGTCTCGCTAGAGTGCCCAACTGAATGATGGCAACTAACAATAGGGGTTGCGCTC GTTGCGGGACTTAACCCAACATCTCACGACACGAGCTGACGACAACCATGCACCACCTGTCACCGATG TACCGAAGTAACTTTCTATCTCTAGAAATAGCATCGGGATGTCAAGACCTGGTAAGGTTCTTCGCGTT GCTTCGAATTAAACCACATGCTCCACCGCTTGTGCGGGCCCCCGTCAATTCCTTTGAGTTTCAACCTT GCGGTCGTACTCCCCAGGCGGAGTGCTTAATGCGTTAGCTTCGGCACTGAATCCCGGAAAGGATCCAA CACCTAGCACTCATCGTTTACGGCGTGGACTACCAGGGTATCTAATCCTGTTCGCTCCCCACGCTTTC GAGCCTCAGCGTCAGTTACAGACCAGAGAGCCGCTTTCGCCACCGGTGTTCCTCCATATATCTACGCA TTTCACCGCTACACATGGAATTCCACTCTCCCCTTCTGCACTCAAGTTTGACAGTTTCCAAAGCGAAC TATGGTTGAGCCACAGCCTTTAACTTCAGACTTATCAAACCGCCTGCGCTCGCTTTACGCCCAATAAA TCCGGACAACGCTCGGGACCTACGTATTACCGCGGCTGCTGGCACGTAGTTAGCCGTCCCTTTCTGGT AAGCTACCGTCACAGTGGTGAACTTTCCACTCTCACACCCGTTCTTGACTTACAACAGAGCTTTACGA TCCGAAAACCTTCTTCACTCACGCGGCGTTGCTCGGTCAGGGTTGCCCCCATTGCCGAAGATTCCCTA CTGCTGCCTCCCGTAGGAGTCTGGGCCGTGTCTCAGTCCCAGTGTGGCCGATCACCCTCTCAGGTCGG CTATGTATCGTCGCCTAGGTGAGCCATTACCTCACCTACTAGCTAATACAACGCAGGTCCATCTTGTA GTGGAGCAATTGCCCCTTTCAAATAAATGACATGTGTCATCCATTGTTATGCGGTATTAGCTATCGTT TCCAATAGTTATCCCCCGCTACAAGGCAGGTTACCTACGCGTTACTCACCCGTTCGCAACTCATCCAA GAAGAGCAAGCTCCT；
the Phos gene sequence of Streptococcus thermophilus JMCC0031 is as follows:
CATACAAGTCCTGTCCAAGCTCGTACACTTGATAAACATGATTTTTCTAAAGGTCCTCTTAAGA TGATCTCACCAGGACGTGTTTTCCGTCGTGATACCGATGATGCGACTCACAGCCACCAGTTTCACCAA ATCGAAGGTTTGGTCGTTGGTAAAAACATCTCAATGGGTGATCTGAAGGGAACGCTTGAGATGATTAT TCAAAAATGTTTGGTGCAGAACGTCAAATCCGTTTGCGTCCTTCTTACTTCCCATTCACTGAACCTTC CGTTGAGGTTGACGTGTCATGCTTCAAGTGTGGTGGTAAAGGATGTAACGTATGCAAGAAGACAGGTT GGATTGAGATCCTTGGTGCTGGTATGGTTCACCCACAAGTGCTTGAGATGTCAGGTGTTGATTCTGAA GAATAT；
streptococcus thermophilus JMCC0032, Latin article name is streptococcus thermophiles, has been preserved in 2021, 5 months and 18 days to China general microbiological culture Collection center, the preservation address is No. 3 of Xilu No. 1 of Beijing Korean district, the preservation number is CGMCC NO. 22559;
the 16SrRNA gene sequence of streptococcus thermophilus JMCC0032 is as follows:
ACCGACTTCGGGTGTTACAAACTCTCGTGGTGTGACGGGCGGTGTGTACAAGGCCCGGGAACGT ATTCACCGCGGCGTGCTGATCCGCGATTACTAGCGATTCCGACTTCATGTAGGCGAGTTGCAGCCTAC AATCCGAACTGAGATTGGCTTTAAGAGATTAGCTCGCCGTCACCGACTCGCAACTCGTTGTACCAACC ATTGTAGCACGTGTGTAGCCCAGGTCATAAGGGGCATGATGATTTGACGTCATCCCCACCTTCCTCCG GTTTATTACCGGCAGTCTCGCTAGAGTGCCCAACTGAATGATGGCAACTAACAATAGGGGTTGCGCTC GTTGCGGGACTTAACCCAACATCTCACGACACGAGCTGACGACAACCATGCACCACCTGTCACCGATG TACCGAAGTAACTTTCTATCTCTAGAAATAGCATCGGGATGTCAAGACCTGGTAAGGTTCTTCGCGTT GCTTCGAATTAAACCACATGCTCCACCGCTTGTGCGGGCCCCCGTCAATTCCTTTGAGTTTCAACCTT GCGGTCGTACTCCCCAGGCGGAGTGCTTAATGCGTTAGCTTCGGCACTGAATCCCGGAAAGGATCCAA CACCTAGCACTCATCGTTTACGGCGTGGACTACCAGGGTATCTAATCCTGTTCGCTCCCCACGCTTTC GAGCCTCAGCGTCAGTTACAGACCAGAGAGCCGCTTTCGCCACCGGTGTTCCTCCATATATCTACGCA TTTCACCGCTACACATGGAATTCCACTCTCCCCTTCTGCACTCAAGTTTGACAGTTTCCAAAGCGAAC TATGGTTGAGCCACAGCCTTTAACTTCAGACTTATCAAACCGCCTGCGCTCGCTTTACGCCCAATAAA TCCGGACAACGCTCGGGACCTACGTATTACCGCGGCTGCTGGCACGTAGTTAGCCGTCCCTTTCTGGT AAGCTACCGTCACAGTGTGAACTTTCCACTCTCACACCCGTTCTTGACTTACAACAGAGCTTTACGAT CCGAAAACCTTCTTCACTCACGCGGCGTTGCTCGGTCAGGGTTGCCCCCATTGCCGAAGATTCCCTAC TGCTGCCTCCCGTAGGAGTCTGGGCCGTGTCTCAGTCCCAGTGTGGCCGATCACCCTCTCAGGTCGGC TATGTATCGTCGCCTAGGTGAGCCATTACCTCACCTACTAGCTAATACAACGCAGGTCCATCTTGTAG TGGAGCAATTGCCCCTTTCAAATAAATGACATGTGTCATCCATTGTTATGCGGTATTAGCTATCGTTT CCAATAGTTATCCCCCGCTACAAGGCAGGTTACCTACGCGTTACTCACCCGTTCGCAACTCATCCAAG AAGAGCAAGCTCCTCTCTT
the sequence of the Phos gene of Streptococcus thermophilus JMCC0032 is as follows:
CATACAAGTCCTGTCCAAGCTCGTACACTTGATAAACATGATTTTTCTAAAGGTCCTCTTAAGA TGATCTCACCAGGACGTGTTTTCCGTCGTGATACCGATGATGCGACTCACAGCCACCAGTTTCACCAA ATCGAAGGTTTGGTCGTTGGTAAAAACATCTCAATGGGTGATCTGAAGGGAACGCTTGAGATGATTAT TCAAAAAATGTTTGGTGCAGAACGTCAAATCCGTTTGCGTCCTTCTTACTTCCCATTCACTGAACCTT CCGTTGAGGTTGACGTGTCATGCTTCAAGTGTGGTGGTAAAGGATGTAACGTATGCAAGAAGACAGGT TGGATTGAGATCCTTGGTGCTGGTATGGTTCACCCACAAGTGCTTGAGATGTCAGGTGTTGATTCTGA AGAATATTC。
example 6 fermentation speed improvement experiment of Streptococcus thermophilus JMCC0033
This example is a fermentation speed increasing experiment of streptococcus thermophilus JMCC0033, and the specific experimental method is as follows:
s1, streptococcus thermophilus JMCC0031 and streptococcus thermophilus JMCC0032 are taken and compounded according to the biomass ratio of 1:1 to prepare a yoghurt auxiliary starter JLB-1002, the JLB-1002 has the functions of improving the fragrance of fermented milk and improving the texture of fermented milk, and the defects that the fermentation speed is slow, and particularly, the fermentation cannot be independently completed within 6 hours in the low-fat and low-sugar fermentation process and the starter must be used together with other starters;
s1, taking a starter JLB-1510, streptococcus thermophilus JMCC0029 and streptococcus thermophilus JMCC0033, respectively compounding the starter JLB-1002 with the starter JLB-1510 in a mass ratio of 3:1 to prepare a starter X, Y, Z, fermenting at 42 ℃ until the pH value is 4.5, and observing the fermentation speed increasing effect and the influence on the fragrance and texture of fermented milk, wherein the results are shown in Table 5;
wherein the leavening agent JLB-1510 is purchased from Hebei Yiran Biotechnology GmbH;
streptococcus thermophilus JMCC0029, which has been disclosed in patent application No. 2020115291758, is used to shorten the fermentation time and increase the fermentation speed;
TABLE 5
As can be seen from Table 5, Streptococcus thermophilus JMCC0033 can increase the fermentation speed of the auxiliary yogurt starter JLB-1002, especially in skim milk, during the fermentation process, shorten the fermentation time, and the influence of the aroma and texture is not significantly different from that of other groups.
SEQUENCE LISTING
<110> Shijiazhuang Junle Baoru Co Ltd
<120> Streptococcus thermophilus JMCC0033 and application thereof
<130> 1018
<160> 6
<170> PatentIn version 3.3
<210> 1
<211> 1371
<212> DNA
<213> Streptococcus thermophilus JMCC0031 (Streptococcus thermophiles)
<400> 1
accgacttcg ggtgttacaa actctcgtgg tgtgacgggc ggtgtgtaca aggcccggga 60
acgtattcac cgcggcgtgc tgatccgcga ttactagcga ttccgacttc atgtaggcga 120
gttgcagcct acaatccgaa ctgagattgg ctttaagaga ttagctcgcc gtcaccgact 180
cgcaactcgt tgtaccaacc attgtagcac gtgtgtagcc caggtcataa ggggcatgat 240
gatttgacgt catccccacc ttcctccggt ttattaccgg cagtctcgct agagtgccca 300
actgaatgat ggcaactaac aataggggtt gcgctcgttg cgggacttaa cccaacatct 360
cacgacacga gctgacgaca accatgcacc acctgtcacc gatgtaccga agtaactttc 420
tatctctaga aatagcatcg ggatgtcaag acctggtaag gttcttcgcg ttgcttcgaa 480
ttaaaccaca tgctccaccg cttgtgcggg cccccgtcaa ttcctttgag tttcaacctt 540
gcggtcgtac tccccaggcg gagtgcttaa tgcgttagct tcggcactga atcccggaaa 600
ggatccaaca cctagcactc atcgtttacg gcgtggacta ccagggtatc taatcctgtt 660
cgctccccac gctttcgagc ctcagcgtca gttacagacc agagagccgc tttcgccacc 720
ggtgttcctc catatatcta cgcatttcac cgctacacat ggaattccac tctccccttc 780
tgcactcaag tttgacagtt tccaaagcga actatggttg agccacagcc tttaacttca 840
gacttatcaa accgcctgcg ctcgctttac gcccaataaa tccggacaac gctcgggacc 900
tacgtattac cgcggctgct ggcacgtagt tagccgtccc tttctggtaa gctaccgtca 960
cagtggtgaa ctttccactc tcacacccgt tcttgactta caacagagct ttacgatccg 1020
aaaaccttct tcactcacgc ggcgttgctc ggtcagggtt gcccccattg ccgaagattc 1080
cctactgctg cctcccgtag gagtctgggc cgtgtctcag tcccagtgtg gccgatcacc 1140
ctctcaggtc ggctatgtat cgtcgcctag gtgagccatt acctcaccta ctagctaata 1200
caacgcaggt ccatcttgta gtggagcaat tgcccctttc aaataaatga catgtgtcat 1260
ccattgttat gcggtattag ctatcgtttc caatagttat cccccgctac aaggcaggtt 1320
acctacgcgt tactcacccg ttcgcaactc atccaagaag agcaagctcc t 1371
<210> 2
<211> 410
<212> DNA
<213> Streptococcus thermophilus JMCC0031 (Streptococcus thermophiles)
<400> 2
catacaagtc ctgtccaagc tcgtacactt gataaacatg atttttctaa aggtcctctt 60
aagatgatct caccaggacg tgttttccgt cgtgataccg atgatgcgac tcacagccac 120
cagtttcacc aaatcgaagg tttggtcgtt ggtaaaaaca tctcaatggg tgatctgaag 180
ggaacgcttg agatgattat tcaaaaatgt ttggtgcaga acgtcaaatc cgtttgcgtc 240
cttcttactt cccattcact gaaccttccg ttgaggttga cgtgtcatgc ttcaagtgtg 300
gtggtaaagg atgtaacgta tgcaagaaga caggttggat tgagatcctt ggtgctggta 360
tggttcaccc acaagtgctt gagatgtcag gtgttgattc tgaagaatat 410
<210> 3
<211> 1375
<212> DNA
<213> Streptococcus thermophilus JMCC0032 (Streptococcus thermophiles)
<400> 3
accgacttcg ggtgttacaa actctcgtgg tgtgacgggc ggtgtgtaca aggcccggga 60
acgtattcac cgcggcgtgc tgatccgcga ttactagcga ttccgacttc atgtaggcga 120
gttgcagcct acaatccgaa ctgagattgg ctttaagaga ttagctcgcc gtcaccgact 180
cgcaactcgt tgtaccaacc attgtagcac gtgtgtagcc caggtcataa ggggcatgat 240
gatttgacgt catccccacc ttcctccggt ttattaccgg cagtctcgct agagtgccca 300
actgaatgat ggcaactaac aataggggtt gcgctcgttg cgggacttaa cccaacatct 360
cacgacacga gctgacgaca accatgcacc acctgtcacc gatgtaccga agtaactttc 420
tatctctaga aatagcatcg ggatgtcaag acctggtaag gttcttcgcg ttgcttcgaa 480
ttaaaccaca tgctccaccg cttgtgcggg cccccgtcaa ttcctttgag tttcaacctt 540
gcggtcgtac tccccaggcg gagtgcttaa tgcgttagct tcggcactga atcccggaaa 600
ggatccaaca cctagcactc atcgtttacg gcgtggacta ccagggtatc taatcctgtt 660
cgctccccac gctttcgagc ctcagcgtca gttacagacc agagagccgc tttcgccacc 720
ggtgttcctc catatatcta cgcatttcac cgctacacat ggaattccac tctccccttc 780
tgcactcaag tttgacagtt tccaaagcga actatggttg agccacagcc tttaacttca 840
gacttatcaa accgcctgcg ctcgctttac gcccaataaa tccggacaac gctcgggacc 900
tacgtattac cgcggctgct ggcacgtagt tagccgtccc tttctggtaa gctaccgtca 960
cagtgtgaac tttccactct cacacccgtt cttgacttac aacagagctt tacgatccga 1020
aaaccttctt cactcacgcg gcgttgctcg gtcagggttg cccccattgc cgaagattcc 1080
ctactgctgc ctcccgtagg agtctgggcc gtgtctcagt cccagtgtgg ccgatcaccc 1140
tctcaggtcg gctatgtatc gtcgcctagg tgagccatta cctcacctac tagctaatac 1200
aacgcaggtc catcttgtag tggagcaatt gcccctttca aataaatgac atgtgtcatc 1260
cattgttatg cggtattagc tatcgtttcc aatagttatc ccccgctaca aggcaggtta 1320
cctacgcgtt actcacccgt tcgcaactca tccaagaaga gcaagctcct ctctt 1375
<210> 4
<211> 413
<212> DNA
<213> Streptococcus thermophilus JMCC0032 (Streptococcus thermophiles)
<400> 4
catacaagtc ctgtccaagc tcgtacactt gataaacatg atttttctaa aggtcctctt 60
aagatgatct caccaggacg tgttttccgt cgtgataccg atgatgcgac tcacagccac 120
cagtttcacc aaatcgaagg tttggtcgtt ggtaaaaaca tctcaatggg tgatctgaag 180
ggaacgcttg agatgattat tcaaaaaatg tttggtgcag aacgtcaaat ccgtttgcgt 240
ccttcttact tcccattcac tgaaccttcc gttgaggttg acgtgtcatg cttcaagtgt 300
ggtggtaaag gatgtaacgt atgcaagaag acaggttgga ttgagatcct tggtgctggt 360
atggttcacc cacaagtgct tgagatgtca ggtgttgatt ctgaagaata ttc 413
<210> 5
<211> 1379
<212> DNA
<213> Streptococcus thermophilus JMCC0033 (Streptococcus thermophiles)
<400> 5
accgacttcg ggtgttacaa actctcgtgg tgtgacgggc ggtgtgtaca aggcccggga 60
acgtattcac cgcggcgtgc tgatccgcga ttactagcga ttccgacttc atgtaggcga 120
gttgcagcct acaatccgaa ctgagattgg ctttaagaga ttagctcgcc gtcaccgact 180
cgcaactcgt tgtaccaacc attgtagcac gtgtgtagcc caggtcataa ggggcatgat 240
gatttgacgt catccccacc ttcctccggt ttattaccgg cagtctcgct agagtgccca 300
actgaatgat ggcaactaac aataggggtt gcgctcgttg cgggacttaa cccaacatct 360
cacgacacga gctgacgaca accatgcacc acctgtcacc gatgtaccga agtaactttc 420
tatctctaga aatagcatcg ggatgtcaag acctggtaag gttcttcgcg ttgcttcgaa 480
ttaaaccaca tgctccaccg cttgtgcggg cccccgtcaa ttcctttgag tttcaacctt 540
gcggtcgtac tccccaggcg gagtgcttaa tgcgttagct gcggcactga atcccggaaa 600
ggatccaaca cctagcactc atcgtttacg gcgtggacta ccagggtatc taatcctgtt 660
cgctccccac gctttcgagc ctcagcgtca gttacagacc agagagccgc tttcgccacc 720
ggtgttcctc catatatcta cgcatttcac cgctacacat ggaattccac tctccccttc 780
tgcactcaag tttgacagtt tccaaagcga actatggttg agccacagcc tttaacttca 840
gacttatcaa accgcctgcg ctcgctttac gcccaataaa tccggacaac gctcgggacc 900
tacgtattac cgcggctgct ggcacgtagt tagccgtccc tttctggtaa gctaccgtca 960
cagtgtgaac tttccactct cacacccgtt cttgacttac aacagagctt tacgatccga 1020
aaaccttctt cactcacgcg gcgttgctcg gtcagggttg cccccattgc cgaagattcc 1080
ctactgctgc ctcccgtagg agtctgggcc gtgtctcagt cccagtgtgg ccgatcaccc 1140
tctcaggtcg gctatgtatc gtcgcctagg tgagccatta cctcacctac tagctaatac 1200
aacgcaggtc catcttgtag tggaacaatt gcccctttca aataaatgac atgtgtcatc 1260
cattgttatg cggtattagc tatcgtttcc aatagttatc ccccgctaca aggcaggtta 1320
cctacgcgtt actcacccgt tcgcaactca tccaagaaga gcaagctcct ctcttcagc 1379
<210> 6
<211> 416
<212> DNA
<213> Streptococcus thermophilus JMCC0033 (Streptococcus thermophiles)
<400> 6
ctcatacaag tcctgtccaa gctcgtacac ttgataaaca tgatttttct aaaggtcctc 60
ttaagatgat ctcaccagga cgtgttttcc gtccgtgata ccgatgatgc gactcacagc 120
caccagtttc accaaatcga aggtttggtc gttggtaaaa acatctcaat gggtgatctg 180
aagggaacgc ttgagatgat tattcaaaaa atgtttggtg cagaacgtcg aatccgtttg 240
cgtccttctt acttcccatt cactgaacct tccgttgagg ttgacgtgtc atgcttcaag 300
tgtggtggta aaggatgtaa cgtatgcaag aatacaggtt ggattgagat ccttggtgct 360
ggtatggttc acccacaagt gcttgagatg tcaggtgttg attctgaaga atattc 416
Claims (6)
1. A streptococcus thermophilus JMCC0033, characterized by: it is preserved in the common microorganism center of China Committee for culture Collection of microorganisms, the preservation address is No. 3 Xilu No. 1 of Beijing, Chaoyang, the preservation date is 2021 year, 5 month and 18 day, and the preservation number is CGMCC NO. 22560.
2. The streptococcus thermophilus JMCC0033 according to claim 1, characterized in that: the 16SrRNA gene sequence is as follows:
ACCGACTTCGGGTGTTACAAACTCTCGTGGTGTGACGGGCGGTGTGTACAAGGCCCGGGAACGTATTCACCGCGGCGTGCTGATCCGCGATTACTAGCGATTCCGACTTCATGTAGGCGAGTTGCAGCCTACAATCCGAACTGAGATTGGCTTTAAGAGATTAGCTCGCCGTCACCGACTCGCAACTCGTTGTACCAACCATTGTAGCACGTGTGTAGCCCAGGTCATAAGGGGCATGATGATTTGACGTCATCCCCACCTTCCTCCGGTTTATTACCGGCAGTCTCGCTAGAGTGCCCAACTGAATGATGGCAACTAACAATAGGGGTTGCGCTCGTTGCGGGACTTAACCCAACATCTCACGACACGAGCTGACGACAACCATGCACCACCTGTCACCGATGTACCGAAGTAACTTTCTATCTCTAGAAATAGCATCGGGATGTCAAGACCTGGTAAGGTTCTTCGCGTTGCTTCGAATTAAACCACATGCTCCACCGCTTGTGCGGGCCCCCGTCAATTCCTTTGAGTTTCAACCTTGCGGTCGTACTCCCCAGGCGGAGTGCTTAATGCGTTAGCTGCGGCACTGAATCCCGGAAAGGATCCAACACCTAGCACTCATCGTTTACGGCGTGGACTACCAGGGTATCTAATCCTGTTCGCTCCCCACGCTTTCGAGCCTCAGCGTCAGTTACAGACCAGAGAGCCGCTTTCGCCACCGGTGTTCCTCCATATATCTACGCATTTCACCGCTACACATGGAATTCCACTCTCCCCTTCTGCACTCAAGTTTGACAGTTTCCAAAGCGAACTATGGTTGAGCCACAGCCTTTAACTTCAGACTTATCAAACCGCCTGCGCTCGCTTTACGCCCAATAAATCCGGACAACGCTCGGGACCTACGTATTACCGCGGCTGCTGGCACGTAGTTAGCCGTCCCTTTCTGGTAAGCTACCGTCACAGTGTGAACTTTCCACTCTCACACCCGTTCTTGACTTACAACAGAGCTTTACGATCCGAAAACCTTCTTCACTCACGCGGCGTTGCTCGGTCAGGGTTGCCCCCATTGCCGAAGATTCCCTACTGCTGCCTCCCGTAGGAGTCTGGGCCGTGTCTCAGTCCCAGTGTGGCCGATCACCCTCTCAGGTCGGCTATGTATCGTCGCCTAGGTGAGCCATTACCTCACCTACTAGCTAATACAACGCAGGTCCATCTTGTAGTGGAACAATTGCCCCTTTCAAATAAATGACATGTGTCATCCATTGTTATGCGGTATTAGCTATCGTTTCCAATAGTTATCCCCCGCTACAAGGCAGGTTACCTACGCGTTACTCACCCGTTCGCAACTCATCCAAGAAGAGCAAGCTCCTCTCTTCAGC。
3. the streptococcus thermophilus JMCC0033 according to claim 1, characterized in that: its Phos gene sequence is as follows:
CTCATACAAGTCCTGTCCAAGCTCGTACACTTGATAAACATGATTTTTCTAAAGGTCCTCTTAAGATGATCTCACCAGGACGTGTTTTCCGTCCGTGATACCGATGATGCGACTCACAGCCACCAGTTTCACCAAATCGAAGGTTTGGTCGTTGGTAAAAACATCTCAATGGGTGATCTGAAGGGAACGCTTGAGATGATTATTCAAAAAATGTTTGGTGCAGAACGTCGAATCCGTTTGCGTCCTTCTTACTTCCCATTCACTGAACCTTCCGTTGAGGTTGACGTGTCATGCTTCAAGTGTGGTGGTAAAGGATGTAACGTATGCAAGAATACAGGTTGGATTGAGATCCTTGGTGCTGGTATGGTTCACCCACAAGTGCTTGAGATGTCAGGTGTTGATTCTGAAGAATATTC。
4. streptococcus thermophilus JMCC0033 according to any one of claims 1 to 3, wherein: it is separated and screened from traditional fermented milk of inner Mongolia.
5. A use of Streptococcus thermophilus JMCC0033 according to any one of claims 1 to 4, wherein: the strain is used for preparing a leaven.
6. Use of streptococcus thermophilus JMCC0033 according to claim 5, characterized in that: the leavening agent is used for increasing the fermentation speed.
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| CN116355816A (en) * | 2023-05-23 | 2023-06-30 | 北京康美禾源健康科技有限公司 | Microorganism of fermented samara oil seed and blood lipid reducing composition thereof |
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