CN114703103B - 一株嗜热链球菌菌株wgy001,其复合菌株及其应用 - Google Patents
一株嗜热链球菌菌株wgy001,其复合菌株及其应用 Download PDFInfo
- Publication number
- CN114703103B CN114703103B CN202210432105.9A CN202210432105A CN114703103B CN 114703103 B CN114703103 B CN 114703103B CN 202210432105 A CN202210432105 A CN 202210432105A CN 114703103 B CN114703103 B CN 114703103B
- Authority
- CN
- China
- Prior art keywords
- strain
- streptococcus thermophilus
- wgy001
- lsr
- lactobacillus delbrueckii
- 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.)
- Active
Links
- 241000194020 Streptococcus thermophilus Species 0.000 title claims abstract description 43
- 239000002131 composite material Substances 0.000 title claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 31
- 230000004151 fermentation Effects 0.000 claims abstract description 31
- 235000013618 yogurt Nutrition 0.000 claims abstract description 25
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims abstract description 20
- 241000894006 Bacteria Species 0.000 claims abstract description 14
- 238000004321 preservation Methods 0.000 claims abstract description 8
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 7
- 230000001580 bacterial effect Effects 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 108020004465 16S ribosomal RNA Proteins 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 3
- 238000000034 method Methods 0.000 abstract description 23
- 239000002253 acid Substances 0.000 abstract description 21
- 238000003860 storage Methods 0.000 abstract description 11
- 230000008569 process Effects 0.000 abstract description 6
- 235000021001 fermented dairy product Nutrition 0.000 abstract description 4
- 150000001875 compounds Chemical class 0.000 abstract 1
- 235000020183 skimmed milk Nutrition 0.000 description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 20
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 18
- 235000013336 milk Nutrition 0.000 description 16
- 239000008267 milk Substances 0.000 description 16
- 210000004080 milk Anatomy 0.000 description 16
- 239000007788 liquid Substances 0.000 description 15
- 239000001963 growth medium Substances 0.000 description 14
- 239000000047 product Substances 0.000 description 14
- 239000000243 solution Substances 0.000 description 14
- 239000000463 material Substances 0.000 description 12
- 239000000843 powder Substances 0.000 description 12
- 239000007787 solid Substances 0.000 description 12
- 150000004676 glycans Chemical class 0.000 description 11
- 229920001282 polysaccharide Polymers 0.000 description 11
- 239000005017 polysaccharide Substances 0.000 description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 10
- 239000002609 medium Substances 0.000 description 9
- 239000000203 mixture Substances 0.000 description 9
- 238000004448 titration Methods 0.000 description 8
- 239000002054 inoculum Substances 0.000 description 7
- 238000009630 liquid culture Methods 0.000 description 6
- 239000007858 starting material Substances 0.000 description 6
- 238000006243 chemical reaction Methods 0.000 description 5
- 239000011521 glass Substances 0.000 description 5
- 238000005406 washing Methods 0.000 description 5
- 238000003794 Gram staining Methods 0.000 description 4
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 238000001179 sorption measurement Methods 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 244000057717 Streptococcus lactis Species 0.000 description 3
- 235000014897 Streptococcus lactis Nutrition 0.000 description 3
- 230000004913 activation Effects 0.000 description 3
- 230000000875 corresponding effect Effects 0.000 description 3
- 238000012258 culturing Methods 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000011081 inoculation Methods 0.000 description 3
- 229940099596 manganese sulfate Drugs 0.000 description 3
- 239000011702 manganese sulphate Substances 0.000 description 3
- 235000007079 manganese sulphate Nutrition 0.000 description 3
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 3
- 238000012163 sequencing technique Methods 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 2
- 241000192125 Firmicutes Species 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 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 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 2
- 230000003213 activating effect Effects 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 229940040526 anhydrous sodium acetate Drugs 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000000502 dialysis Methods 0.000 description 2
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000010855 food raising agent Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229910052740 iodine Inorganic materials 0.000 description 2
- 239000011630 iodine Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000001000 micrograph Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 2
- 229920000053 polysorbate 80 Polymers 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 230000003068 static effect Effects 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- 238000007400 DNA extraction Methods 0.000 description 1
- 108010067770 Endopeptidase K Proteins 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 102000016943 Muramidase Human genes 0.000 description 1
- 108010014251 Muramidase Proteins 0.000 description 1
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 1
- 108020002230 Pancreatic Ribonuclease Proteins 0.000 description 1
- 102000005891 Pancreatic ribonuclease Human genes 0.000 description 1
- 241000194024 Streptococcus salivarius Species 0.000 description 1
- 241001052560 Thallis Species 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 238000000137 annealing Methods 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010170 biological method Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 230000009982 effect on human Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000004325 lysozyme Substances 0.000 description 1
- 229960000274 lysozyme Drugs 0.000 description 1
- 235000010335 lysozyme Nutrition 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 238000012257 pre-denaturation Methods 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108010009004 proteose-peptone Proteins 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- OARRHUQTFTUEOS-UHFFFAOYSA-N safranin Chemical compound [Cl-].C=12C=C(N)C(C)=CC2=NC2=CC(C)=C(N)C=C2[N+]=1C1=CC=CC=C1 OARRHUQTFTUEOS-UHFFFAOYSA-N 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- YWYZEGXAUVWDED-UHFFFAOYSA-N triammonium citrate Chemical compound [NH4+].[NH4+].[NH4+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O YWYZEGXAUVWDED-UHFFFAOYSA-N 0.000 description 1
- 239000001393 triammonium citrate Substances 0.000 description 1
- 235000011046 triammonium citrate Nutrition 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 238000005491 wire drawing Methods 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- 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
-
- 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
- A23V2400/137—Delbrueckii
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Organic Chemistry (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Medicinal Chemistry (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Dairy Products (AREA)
Abstract
Description
菌株编号 | 测序鉴定结果 |
QMQ001 | 乳酸乳球菌 |
QMQ002 | 嗜热链球菌 |
QMQ003 | 乳酸乳球菌 |
QMQ004 | 嗜热链球菌 |
LSE-202002AE320011-WGY001 | 嗜热链球菌 |
WGY002 | 乳酸乳球菌 |
WGY003 | 嗜热链球菌 |
WGY004 | 唾液链球菌 |
Claims (7)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210432105.9A CN114703103B (zh) | 2022-04-22 | 2022-04-22 | 一株嗜热链球菌菌株wgy001,其复合菌株及其应用 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210432105.9A CN114703103B (zh) | 2022-04-22 | 2022-04-22 | 一株嗜热链球菌菌株wgy001,其复合菌株及其应用 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN114703103A CN114703103A (zh) | 2022-07-05 |
CN114703103B true CN114703103B (zh) | 2024-04-26 |
Family
ID=82174887
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202210432105.9A Active CN114703103B (zh) | 2022-04-22 | 2022-04-22 | 一株嗜热链球菌菌株wgy001,其复合菌株及其应用 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN114703103B (zh) |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103609691A (zh) * | 2013-05-20 | 2014-03-05 | 北京三元食品股份有限公司 | 一种发酵乳的制备方法 |
CN104254600A (zh) * | 2012-04-25 | 2014-12-31 | 科.汉森有限公司 | 乳酸菌用于制造具有增强的天然甜度的发酵食品的用途 |
CN110358712A (zh) * | 2019-07-26 | 2019-10-22 | 浙江一鸣食品股份有限公司 | 一种乳酸菌组合物及其应用 |
CN110408663A (zh) * | 2019-08-01 | 2019-11-05 | 浙江一鸣食品股份有限公司 | 一种高产胞外多糖的乳酸菌及制备方法和应用 |
CN110537575A (zh) * | 2019-07-17 | 2019-12-06 | 石家庄君乐宝乳业有限公司 | 弱后酸酸奶复合发酵剂的制备方法、其应用,及相应的酸奶 |
CN112262888A (zh) * | 2020-09-11 | 2021-01-26 | 云南皇氏来思尔乳业有限公司 | 一种制备酸奶的菌酶协同发酵剂 |
-
2022
- 2022-04-22 CN CN202210432105.9A patent/CN114703103B/zh active Active
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104254600A (zh) * | 2012-04-25 | 2014-12-31 | 科.汉森有限公司 | 乳酸菌用于制造具有增强的天然甜度的发酵食品的用途 |
CN103609691A (zh) * | 2013-05-20 | 2014-03-05 | 北京三元食品股份有限公司 | 一种发酵乳的制备方法 |
CN110537575A (zh) * | 2019-07-17 | 2019-12-06 | 石家庄君乐宝乳业有限公司 | 弱后酸酸奶复合发酵剂的制备方法、其应用,及相应的酸奶 |
CN110358712A (zh) * | 2019-07-26 | 2019-10-22 | 浙江一鸣食品股份有限公司 | 一种乳酸菌组合物及其应用 |
CN110408663A (zh) * | 2019-08-01 | 2019-11-05 | 浙江一鸣食品股份有限公司 | 一种高产胞外多糖的乳酸菌及制备方法和应用 |
CN112262888A (zh) * | 2020-09-11 | 2021-01-26 | 云南皇氏来思尔乳业有限公司 | 一种制备酸奶的菌酶协同发酵剂 |
Non-Patent Citations (1)
Title |
---|
"引起酸奶制品发生后酸化的主要发酵剂菌及性质";郭清泉等;《食品与机械》(第87期);第 14-15页 * |
Also Published As
Publication number | Publication date |
---|---|
CN114703103A (zh) | 2022-07-05 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US20230413837A1 (en) | Streptococcus thermophilus producing gamma-aminobutyric acid and application thereof | |
JP4772131B2 (ja) | 新規乳酸菌を用いた発酵乳の製造方法 | |
JP4862053B2 (ja) | 新規乳酸菌 | |
CN107988106B (zh) | 一种酸奶发酵剂、其制备方法及应用 | |
CN109536406B (zh) | 弱后酸化的嗜热链球菌jmcc16、分离纯化方法及应用 | |
CN111575207B (zh) | 一株分离自酸牦牛奶的副干酪乳杆菌及其应用 | |
CN112852684B (zh) | 一株植物乳杆菌Lactobacillus plantarum菌株Y388及其应用 | |
CN110106119B (zh) | 一株分离自母乳的鼠李糖乳杆菌m9及其应用 | |
CN108004167B (zh) | 一株产胞外多糖的嗜热链球菌jmcc0019、其分离纯化方法及应用 | |
WO2020083119A1 (zh) | 一种哈尔滨乳杆菌及其应用 | |
CN110537575A (zh) | 弱后酸酸奶复合发酵剂的制备方法、其应用,及相应的酸奶 | |
Guzel-Seydim et al. | Kefir and koumiss: microbiology and technology | |
CN107058161B (zh) | 具有抗氧化功能的高加索酸奶乳杆菌jmcc0101、其筛选方法及应用 | |
CN116814481B (zh) | 一株源自酸马奶的益生副干酪乳酪杆菌pc646及其人工智能筛选方法 | |
CN112442464B (zh) | 耐氧化胁迫的短双歧杆菌grx201及其应用 | |
CN116286468A (zh) | 一株具有抗氧化功能的发酵粘液乳杆菌lf-onlly及其在发酵食品中的应用 | |
CN104911134A (zh) | 一种肠膜明串珠菌及其在干酪生产中的应用 | |
CN115261264A (zh) | 一株副干酪乳酪杆菌pc804及其应用 | |
CN107927168B (zh) | 一种含有开菲尔乳杆菌的发酵乳及其制备方法 | |
JPH0468908B2 (zh) | ||
CN109504636B (zh) | 一种植物乳杆菌p12及其用途 | |
CN110484477B (zh) | 一株德氏乳杆菌保加利亚亚种菌株及其应用 | |
CN114703103B (zh) | 一株嗜热链球菌菌株wgy001,其复合菌株及其应用 | |
CN115820512A (zh) | 一株嗜热链球菌菌株EuAS-D-S6及其应用 | |
CN109810917B (zh) | 唾液乳杆菌及其应用 |
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 | ||
CB02 | Change of applicant information |
Country or region after: China Address after: 671003 Dali Town Food Industrial Park, Dali City, Dali Bai Autonomous Prefecture, Yunnan Province Applicant after: Dali laisier Dairy Co.,Ltd. Address before: 671000 Dali Town Food Industrial Park, Dali City, Dali Bai Autonomous Prefecture, Yunnan Province Applicant before: YUNNAN HUANGSHI LESSON DAIRY INDUSTRY Co.,Ltd. Country or region before: China |
|
CB02 | Change of applicant information | ||
TA01 | Transfer of patent application right |
Effective date of registration: 20240328 Address after: 671003 Dali Town Food Industrial Park, Dali City, Dali Bai Autonomous Prefecture, Yunnan Province Applicant after: Dali laisier Dairy Co.,Ltd. Country or region after: China Applicant after: Yunnan Laisi'er Dairy Co.,Ltd. Address before: 671003 Dali Town Food Industrial Park, Dali City, Dali Bai Autonomous Prefecture, Yunnan Province Applicant before: Dali laisier Dairy Co.,Ltd. Country or region before: China |
|
TA01 | Transfer of patent application right | ||
GR01 | Patent grant | ||
GR01 | Patent grant |