CN114196566B - Streptococcus thermophilus JMCC0033 and application thereof - Google Patents
Streptococcus thermophilus JMCC0033 and application thereof Download PDFInfo
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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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- 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
Abstract
The invention discloses streptococcus thermophilus JMCC0033 and application thereof, wherein the streptococcus thermophilus JMCC0033 is separated and screened from inner Mongolia traditional fermented milk and is preserved in China general microbiological culture Collection center (CGMCC No. 22560) of North Chen Xili No. 1 and 3 of North Chen Xili No. 1 in the Korean region of Beijing in 2021, wherein the preservation number of the streptococcus thermophilus JMCC is equal to that of the traditional fermented milk. The strain can be used as an auxiliary strain of a starter, improves the fermentation speed and effectively shortens the fermentation time. The method is suitable for separating the streptococcus thermophilus JCCC 0033, and the separated streptococcus thermophilus JCCC 0033 can be used as an auxiliary strain of a starter, so that the fermentation speed is improved, 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 healthy and low-fat diet, low-fat milk and low-fat and low-sugar milk gradually enter the market, so that a certain market scale is formed. The low-fat and low-sugar-acid milk is prepared by fermenting low-fat milk, and meanwhile, the addition of sugar is reduced, and the requirements on the fermentation speed of a starter in the fermentation process are higher due to the reduction of the content of nutrient components such as sugar, fat and the like. The fermentation speed directly affects the production time of the fermented milk, and has larger influence on the production cost; meanwhile, the strain with faster fermentation is strong in activity, the post-acid of the product is difficult to control, and the post-acid is too strong to cause the deterioration of the low-fat low-sugar fermented milk with original flavor which is inferior to that of the common fermented milk in the later period of the shelf life, so that the consumer experience is affected, and therefore, the strain of the starter which can be rapidly fermented in the low-fat low-sugar environment and is weak in post-acid is screened, and the strain has important significance for producing the low-fat low-sugar fermented milk.
At present, streptococcus thermophilus (Streptococcus thermophiles) is one of common probiotics strains specified in China and can be widely applied to the fields of food fermentation, industrial lactic acid fermentation, feed industry, medical care and the like, but in actual production and application, a single strain existing in nature generally cannot well meet production requirements, and particularly in the fermentation process of fermented milk, the complex synergistic relationship among different strains is required to be utilized to produce the fermented milk with good flavor and good texture.
Disclosure of Invention
The invention aims to provide streptococcus thermophilus JMCC0033 which is used as an auxiliary strain of a starter to achieve the aim of improving the fermentation speed;
it is another object of the present invention to provide the use of Streptococcus thermophilus JMCC0033 as described above.
In order to achieve the above purpose, the technical scheme adopted by the invention is as follows:
the streptococcus thermophilus JMCC0033 is preserved in the China general microbiological culture Collection center (China Committee for culture Collection of microorganisms) with a preservation address of Hospital No. 3 of North Chen West Lu 1 of the Korean area of Beijing, a preservation date of 2021, 5 months and 18 days, a preservation number of CGMCC No.22560 and a Latin name of Streptococcus thermophiles.
As a limitation, the 16SrRNA gene sequence of streptococcus thermophilus JMCC0033 described above 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 Phes gene sequence of 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 the traditional fermented milk of inner Mongolia.
The invention also provides an application of the streptococcus thermophilus JMCC0033, and the streptococcus thermophilus JMCC0033 is used for preparing a starter.
As a limitation, the starter is used to increase the fermentation rate.
By adopting the technical scheme, compared with the prior art, the invention has the following technical improvements:
the streptococcus thermophilus JMCC0033 obtained by the invention is used as an auxiliary strain of a starter, so that the fermentation speed is improved.
The method is suitable for separating streptococcus thermophilus JMCC0033, and the separated streptococcus thermophilus JMCC0033 can be used as an auxiliary strain of a starter, so that the fermentation aroma of the fermented milk is improved.
Detailed Description
The invention will now be described in further detail by way of specific examples, which are to be understood as illustrative only and not limiting.
Example 1 Streptococcus thermophilus JMCC0033 and separation and purification method thereof
1. Strain information
Streptococcus thermophilus JMCC0033 is separated and screened from traditional fermented milk of inner Mongolia, and the strain is preserved in China general microbiological culture Collection center (China Committee for culture Collection of microorganisms) for 5 months and 18 days in 2021, wherein the preservation address is North Chen West Lu No. 1 No. 3 in the Korean region of Beijing city, the preservation number is CGMCC No.22559, and the Latin name is Streptococcus thermophiles.
2. Separation and purification method of streptococcus thermophilus JMCC0033
The separation and purification method sequentially comprises the following steps:
s1, collecting a sample
Taking 20g of inner Mongolia traditional fermented milk by using a sterile sampling spoon, adding the inner Mongolia traditional fermented milk into 100mL of physiological saline, and fully and uniformly mixing to obtain a sample A;
s2, sample enrichment
Taking 2mL of sample A, adding the sample A into 100mL of MRS liquid culture medium, and culturing the sample A at 37 ℃ for 72 hours to obtain a culture solution B;
s3, bacterial strain separation and screening
Taking 1mL of culture solution B, and carrying out 10-time gradient multiplication dilution by using sterile physiological saline with the concentration of 0.9%, wherein the gradient dilution is sequentially 10 -1 、10 -2 、10 -3 、10 -4 、10 -5 Doubling to obtain bacterial suspensions C1-C5 correspondingly;
taking MRS solid culture mediums, respectively pouring the MRS solid culture mediums into a first culture dish to a fifth culture dish after melting, obtaining culture mediums D1 to D5 after cooling and complete solidification, respectively sucking 0.1mL of each of bacterial suspensions C1 to C5, respectively coating the bacterial suspensions on the culture mediums D1 to D5 in a one-to-one correspondence manner, inverting a flat plate, culturing for 72 hours at 37 ℃, and observing the growth condition of bacterial colonies;
after the typical colony appears on the flat plate, selecting a typical single colony E;
s4, strain purification
Selecting a selected single colony E, streaking and inoculating a single colony E culture to an MRS solid culture medium, and culturing for 72 hours at 37 ℃; continuously culturing for three times; obtaining a pure culture F, namely the streptococcus thermophilus JMCC0033;
s5, preservation of strains
Mixing pure culture F with sterile glycerol with the mass fraction of 50% according to the proportion of 1:1, preserving in a sterile environment at-75 ℃, and simultaneously inoculating to an MRS solid culture medium test tube inclined plane for temporary preservation;
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 K 2 HPO 4 、0.2gMgSO 4 ·7H 2 O、0.05g MnSO 4 ·7H 2 O and 1000ml distilled water are fully dissolved to prepare the water-soluble gel;
the MRS solid culture medium is prepared by taking 1000ml of MRS liquid culture medium, adding 15g of agar, melting and mixing uniformly, and solidifying.
Example 2 basic bacteriological characteristics of Streptococcus thermophilus JMCC0033
This example is a basic bacteriological characterization of Streptococcus thermophilus JMCC0033, shown in Table 1:
TABLE 1 basic bacteriological characteristics of Streptococcus thermophilus JMCC0033
| Experimental items | Gram staining | Oxidase enzyme | Cell morphology | Contact enzyme |
| Experimental results | Positive and negative | - | Spherical shape | - |
Note that: "-" indicates no relevant basic feature.
Example 3 sugar fermentation characteristics of Streptococcus thermophilus JMCC0033
This example is a sugar fermentation characterization of Streptococcus thermophilus JCCC 0033, which is tested for its sugar fermentation characteristics by: single colony of streptococcus thermophilus JMCC0033 is selected for flat streaking, the culture is carried out for 24 hours at 37 ℃, after subculturing is carried out for one time, bacterial suspensions are respectively inoculated into different sugar fermentation tubes (specific contents in the sugar fermentation tubes are shown in table 2), the culture is carried out for 48 hours at 37 ℃, the color change is observed, and the identification result of the sugar fermentation characteristics is shown in table 2:
TABLE 2 sugar fermentation characteristics of Streptococcus thermophilus JMCC0033
Note that: "+" indicates fermentation utilization; "-" means not fermentation for use.
Example 4 molecular biological identification of Streptococcus thermophilus JMCC0033
Molecular biology identification is carried out on streptococcus thermophilus JMCC0033, and the streptococcus thermophilus is finally determined by DNA extraction, PCR amplification, 16SrDNA and Phes gene sequencing on NCBI website blast;
the 16SrDNA sequencing results are as follows:
ACCGACTTCGGGTGTTACAAACTCTCGTGGTGTGACGGGCGGTGTGTACAAGGCCCGGGAACGT ATTCACCGCGGCGTGCTGATCCGCGATTACTAGCGATTCCGACTTCATGTAGGCGAGTTGCAGCCTAC AATCCGAACTGAGATTGGCTTTAAGAGATTAGCTCGCCGTCACCGACTCGCAACTCGTTGTACCAACC ATTGTAGCACGTGTGTAGCCCAGGTCATAAGGGGCATGATGATTTGACGTCATCCCCACCTTCCTCCG GTTTATTACCGGCAGTCTCGCTAGAGTGCCCAACTGAATGATGGCAACTAACAATAGGGGTTGCGCTC GTTGCGGGACTTAACCCAACATCTCACGACACGAGCTGACGACAACCATGCACCACCTGTCACCGATG TACCGAAGTAACTTTCTATCTCTAGAAATAGCATCGGGATGTCAAGACCTGGTAAGGTTCTTCGCGTT GCTTCGAATTAAACCACATGCTCCACCGCTTGTGCGGGCCCCCGTCAATTCCTTTGAGTTTCAACCTT GCGGTCGTACTCCCCAGGCGGAGTGCTTAATGCGTTAGCTGCGGCACTGAATCCCGGAAAGGATCCAA CACCTAGCACTCATCGTTTACGGCGTGGACTACCAGGGTATCTAATCCTGTTCGCTCCCCACGCTTTC GAGCCTCAGCGTCAGTTACAGACCAGAGAGCCGCTTTCGCCACCGGTGTTCCTCCATATATCTACGCA TTTCACCGCTACACATGGAATTCCACTCTCCCCTTCTGCACTCAAGTTTGACAGTTTCCAAAGCGAAC TATGGTTGAGCCACAGCCTTTAACTTCAGACTTATCAAACCGCCTGCGCTCGCTTTACGCCCAATAAA TCCGGACAACGCTCGGGACCTACGTATTACCGCGGCTGCTGGCACGTAGTTAGCCGTCCCTTTCTGGT AAGCTACCGTCACAGTGTGAACTTTCCACTCTCACACCCGTTCTTGACTTACAACAGAGCTTTACGAT CCGAAAACCTTCTTCACTCACGCGGCGTTGCTCGGTCAGGGTTGCCCCCATTGCCGAAGATTCCCTAC TGCTGCCTCCCGTAGGAGTCTGGGCCGTGTCTCAGTCCCAGTGTGGCCGATCACCCTCTCAGGTCGGC TATGTATCGTCGCCTAGGTGAGCCATTACCTCACCTACTAGCTAATACAACGCAGGTCCATCTTGTAG TGGAACAATTGCCCCTTTCAAATAAATGACATGTGTCATCCATTGTTATGCGGTATTAGCTATCGTTT CCAATAGTTATCCCCCGCTACAAGGCAGGTTACCTACGCGTTACTCACCCGTTCGCAACTCATCCAAG AAGAGCAAGCTCCTCTCTTCAGC
the Phes sequencing result is as follows:
CTCATACAAGTCCTGTCCAAGCTCGTACACTTGATAAACATGATTTTTCTAAAGGTCCTCTTAA GATGATCTCACCAGGACGTGTTTTCCGTCCGTGATACCGATGATGCGACTCACAGCCACCAGTTTCAC CAAATCGAAGGTTTGGTCGTTGGTAAAAACATCTCAATGGGTGATCTGAAGGGAACGCTTGAGATGAT TATTCAAAAAATGTTTGGTGCAGAACGTCGAATCCGTTTGCGTCCTTCTTACTTCCCATTCACTGAAC CTTCCGTTGAGGTTGACGTGTCATGCTTCAAGTGTGGTGGTAAAGGATGTAACGTATGCAAGAATACA GGTTGGATTGAGATCCTTGGTGCTGGTATGGTTCACCCACAAGTGCTTGAGATGTCAGGTGTTGATTC TGAAGAATATTC。
example 5 fermentation Rate and post-acid observations of Streptococcus thermophilus JMCC0033
The embodiment is a fermentation speed and post-acid observation experiment 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, and mixing at a ratio of 1×10 6 Inoculating CFU/mL of the inoculum size into 10% sterilized skim milk, sequentially marking as fermented milk A, B, C, fermenting at 42deg.C, and detecting pH of fermented milk A, B, C every 30 min within 6 hr after fermentation, wherein the detection results are shown in Table 3; after fermentation for 6 hours, demulsification is carried out on the fermented milk A, B, C, the pH value of the fermented milk is detected every week under normal temperature, so that the acid condition after the shelf life of the fermented milk is observed, and the detection results are shown in Table 4;
TABLE 3 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 Table 4
In actual production, in order to control production cost and production period, the strain used as a starter is not suitable for fermentation pH of 4.5 for more than 6 hours, and as can be seen from Table 3, in the fermentation process carried out at 42 ℃, streptococcus thermophilus JMCC0033 can reach 4.5 in 4.5 hours; as is clear from Table 4, the pH of the fermented milk produced by Streptococcus thermophilus JCCC 0033 at the end of the shelf life, i.e., 21 days, was maintained at 4.1 or higher. Therefore, the rapid fermentation capability of streptococcus thermophilus JMCC0033 which can be used as a strain for improving the fermentation speed in a starter, especially in skim milk, further indicates that the streptococcus thermophilus JMCC0033 can play a role in improving the fermentation speed in the fermentation process of the low-sugar low-fat yoghourt;
wherein, the name of the streptococcus thermophilus is the streptococcus thermophilus, namely the streptococcus thermophilus is preserved to the China general microbiological culture Collection center of the China Committee for culture Collection of microorganisms for 5 months and 18 days in 2021, and the preservation address is the North Chen West Lu No. 1, 3 of the Korean region of Beijing city, and the preservation number is CGMCC No.22558;
the 16SrRNA gene sequence of Streptococcus thermophilus JCCC 0031 is as follows:
ACCGACTTCGGGTGTTACAAACTCTCGTGGTGTGACGGGCGGTGTGTACAAGGCCCGGGAACGT ATTCACCGCGGCGTGCTGATCCGCGATTACTAGCGATTCCGACTTCATGTAGGCGAGTTGCAGCCTAC AATCCGAACTGAGATTGGCTTTAAGAGATTAGCTCGCCGTCACCGACTCGCAACTCGTTGTACCAACC ATTGTAGCACGTGTGTAGCCCAGGTCATAAGGGGCATGATGATTTGACGTCATCCCCACCTTCCTCCG GTTTATTACCGGCAGTCTCGCTAGAGTGCCCAACTGAATGATGGCAACTAACAATAGGGGTTGCGCTC GTTGCGGGACTTAACCCAACATCTCACGACACGAGCTGACGACAACCATGCACCACCTGTCACCGATG TACCGAAGTAACTTTCTATCTCTAGAAATAGCATCGGGATGTCAAGACCTGGTAAGGTTCTTCGCGTT GCTTCGAATTAAACCACATGCTCCACCGCTTGTGCGGGCCCCCGTCAATTCCTTTGAGTTTCAACCTT GCGGTCGTACTCCCCAGGCGGAGTGCTTAATGCGTTAGCTTCGGCACTGAATCCCGGAAAGGATCCAA CACCTAGCACTCATCGTTTACGGCGTGGACTACCAGGGTATCTAATCCTGTTCGCTCCCCACGCTTTC GAGCCTCAGCGTCAGTTACAGACCAGAGAGCCGCTTTCGCCACCGGTGTTCCTCCATATATCTACGCA TTTCACCGCTACACATGGAATTCCACTCTCCCCTTCTGCACTCAAGTTTGACAGTTTCCAAAGCGAAC TATGGTTGAGCCACAGCCTTTAACTTCAGACTTATCAAACCGCCTGCGCTCGCTTTACGCCCAATAAA TCCGGACAACGCTCGGGACCTACGTATTACCGCGGCTGCTGGCACGTAGTTAGCCGTCCCTTTCTGGT AAGCTACCGTCACAGTGGTGAACTTTCCACTCTCACACCCGTTCTTGACTTACAACAGAGCTTTACGA TCCGAAAACCTTCTTCACTCACGCGGCGTTGCTCGGTCAGGGTTGCCCCCATTGCCGAAGATTCCCTA CTGCTGCCTCCCGTAGGAGTCTGGGCCGTGTCTCAGTCCCAGTGTGGCCGATCACCCTCTCAGGTCGG CTATGTATCGTCGCCTAGGTGAGCCATTACCTCACCTACTAGCTAATACAACGCAGGTCCATCTTGTA GTGGAGCAATTGCCCCTTTCAAATAAATGACATGTGTCATCCATTGTTATGCGGTATTAGCTATCGTT TCCAATAGTTATCCCCCGCTACAAGGCAGGTTACCTACGCGTTACTCACCCGTTCGCAACTCATCCAA GAAGAGCAAGCTCCT；
phes gene sequence of Streptococcus thermophilus JMCC0031 is as follows:
CATACAAGTCCTGTCCAAGCTCGTACACTTGATAAACATGATTTTTCTAAAGGTCCTCTTAAGA TGATCTCACCAGGACGTGTTTTCCGTCGTGATACCGATGATGCGACTCACAGCCACCAGTTTCACCAA ATCGAAGGTTTGGTCGTTGGTAAAAACATCTCAATGGGTGATCTGAAGGGAACGCTTGAGATGATTAT TCAAAAATGTTTGGTGCAGAACGTCAAATCCGTTTGCGTCCTTCTTACTTCCCATTCACTGAACCTTC CGTTGAGGTTGACGTGTCATGCTTCAAGTGTGGTGGTAAAGGATGTAACGTATGCAAGAAGACAGGTT GGATTGAGATCCTTGGTGCTGGTATGGTTCACCCACAAGTGCTTGAGATGTCAGGTGTTGATTCTGAA GAATAT；
streptococcus thermophilus JCCC 0032, the name of Latin is Streptococcus thermophilus, and the Latin is preserved to the China general microbiological culture Collection center (China general microbiological culture Collection center) for 18 days in 5 months of 2021, the preserving address is North Chen West Lu No. 1, 3 in the Korean region of Beijing city, and the preserving number is CGMCC No.22559;
the 16SrRNA gene sequence of Streptococcus thermophilus JCCC 0032 is as follows:
ACCGACTTCGGGTGTTACAAACTCTCGTGGTGTGACGGGCGGTGTGTACAAGGCCCGGGAACGT ATTCACCGCGGCGTGCTGATCCGCGATTACTAGCGATTCCGACTTCATGTAGGCGAGTTGCAGCCTAC AATCCGAACTGAGATTGGCTTTAAGAGATTAGCTCGCCGTCACCGACTCGCAACTCGTTGTACCAACC ATTGTAGCACGTGTGTAGCCCAGGTCATAAGGGGCATGATGATTTGACGTCATCCCCACCTTCCTCCG GTTTATTACCGGCAGTCTCGCTAGAGTGCCCAACTGAATGATGGCAACTAACAATAGGGGTTGCGCTC GTTGCGGGACTTAACCCAACATCTCACGACACGAGCTGACGACAACCATGCACCACCTGTCACCGATG TACCGAAGTAACTTTCTATCTCTAGAAATAGCATCGGGATGTCAAGACCTGGTAAGGTTCTTCGCGTT GCTTCGAATTAAACCACATGCTCCACCGCTTGTGCGGGCCCCCGTCAATTCCTTTGAGTTTCAACCTT GCGGTCGTACTCCCCAGGCGGAGTGCTTAATGCGTTAGCTTCGGCACTGAATCCCGGAAAGGATCCAA CACCTAGCACTCATCGTTTACGGCGTGGACTACCAGGGTATCTAATCCTGTTCGCTCCCCACGCTTTC GAGCCTCAGCGTCAGTTACAGACCAGAGAGCCGCTTTCGCCACCGGTGTTCCTCCATATATCTACGCA TTTCACCGCTACACATGGAATTCCACTCTCCCCTTCTGCACTCAAGTTTGACAGTTTCCAAAGCGAAC TATGGTTGAGCCACAGCCTTTAACTTCAGACTTATCAAACCGCCTGCGCTCGCTTTACGCCCAATAAA TCCGGACAACGCTCGGGACCTACGTATTACCGCGGCTGCTGGCACGTAGTTAGCCGTCCCTTTCTGGT AAGCTACCGTCACAGTGTGAACTTTCCACTCTCACACCCGTTCTTGACTTACAACAGAGCTTTACGAT CCGAAAACCTTCTTCACTCACGCGGCGTTGCTCGGTCAGGGTTGCCCCCATTGCCGAAGATTCCCTAC TGCTGCCTCCCGTAGGAGTCTGGGCCGTGTCTCAGTCCCAGTGTGGCCGATCACCCTCTCAGGTCGGC TATGTATCGTCGCCTAGGTGAGCCATTACCTCACCTACTAGCTAATACAACGCAGGTCCATCTTGTAG TGGAGCAATTGCCCCTTTCAAATAAATGACATGTGTCATCCATTGTTATGCGGTATTAGCTATCGTTT CCAATAGTTATCCCCCGCTACAAGGCAGGTTACCTACGCGTTACTCACCCGTTCGCAACTCATCCAAG AAGAGCAAGCTCCTCTCTT
phes gene sequence of Streptococcus thermophilus JMCC0032 is as follows:
CATACAAGTCCTGTCCAAGCTCGTACACTTGATAAACATGATTTTTCTAAAGGTCCTCTTAAGA TGATCTCACCAGGACGTGTTTTCCGTCGTGATACCGATGATGCGACTCACAGCCACCAGTTTCACCAA ATCGAAGGTTTGGTCGTTGGTAAAAACATCTCAATGGGTGATCTGAAGGGAACGCTTGAGATGATTAT TCAAAAAATGTTTGGTGCAGAACGTCAAATCCGTTTGCGTCCTTCTTACTTCCCATTCACTGAACCTT CCGTTGAGGTTGACGTGTCATGCTTCAAGTGTGGTGGTAAAGGATGTAACGTATGCAAGAAGACAGGT TGGATTGAGATCCTTGGTGCTGGTATGGTTCACCCACAAGTGCTTGAGATGTCAGGTGTTGATTCTGA AGAATATTC。
example 6 Streptococcus thermophilus JMCC0033 fermentation speed improvement experiments
The embodiment is a fermentation speed improvement experiment of streptococcus thermophilus JMCC0033, and the specific experimental method is as follows:
s1, taking streptococcus thermophilus JMCC0031 and streptococcus thermophilus JMCC0032, and compounding the streptococcus thermophilus JMCC0031 and the streptococcus thermophilus JMCC0032 into a yoghurt auxiliary starter culture agent JMB-1002 according to the ratio of biomass of 1:1, wherein the JMB-1002 has the effects of improving aroma of fermented milk and improving the texture of the fermented milk, and has the defects of low fermentation speed, especially incapability of independently completing fermentation within 6 hours in the low-fat low-sugar fermentation process, and the fermentation starter culture agent JMB-1002 must be used together with other starter culture agents;
s1, taking a fermenting agent JLB-1510, streptococcus thermophilus JCCC 0029 and streptococcus thermophilus JCCC 0033, respectively compounding with the fermenting agent JCB-1002 according to the mass ratio of 3:1 to prepare a fermenting agent X, Y, Z, fermenting at 42 ℃ until the pH value is 4.5, and observing the fermentation speed improving effect and the influence on the aroma and the texture of the fermented milk, wherein the results are shown in Table 5;
wherein, the ferment JLB-1510 is purchased from Hebei Yi Di Biotech Co;
streptococcus thermophilus JCCC 0029, 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 yoghurt auxiliary starter culture JMB-1002 during fermentation, especially in skim milk, and shorten the fermentation time, and the influence of aroma and texture is not obviously different from other groups.
SEQUENCE LISTING
<110> Shijiujun Le Baoru company Limited
<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 (3)
1. Streptococcus thermophilus @Streptococcus thermophiles) JMCC0033, characterized in that: the microbial strain is preserved in the China general microbiological culture Collection center (CGMCC) with the preservation address of No. 1, no. 3, no. 1, no. 18, no. 2021, no. 5 and No.22560 in North Qingyang area of Beijing city.
2. Streptococcus thermophilus according to claim 1Streptococcus thermophiles) An application of JMCC0033, characterized in that: the strain is used for preparing a starter.
3. Streptococcus thermophilus according to claim 2Streptococcus thermophiles) The application of JMCC0033 is characterized in that: the starter is used for improving the fermentation speed.
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| CN202111219372.XA CN114196566B (en) | 2021-10-20 | 2021-10-20 | Streptococcus thermophilus JMCC0033 and application thereof |
| PCT/CN2021/133350 WO2023065460A1 (en) | 2021-10-20 | 2021-11-26 | Streptococcus thermophilus jmcc0033 and use thereof |
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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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