CN115474630B - Auxiliary fermenting agent and application thereof - Google Patents

Auxiliary fermenting agent and application thereof Download PDF

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CN115474630B
CN115474630B CN202111219526.5A CN202111219526A CN115474630B CN 115474630 B CN115474630 B CN 115474630B CN 202111219526 A CN202111219526 A CN 202111219526A CN 115474630 B CN115474630 B CN 115474630B
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streptococcus thermophilus
starter
auxiliary
yoghurt
jccc
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CN115474630A (en
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冯丽莉
刘凤昝
康志远
袁庆彬
魏立华
王世杰
张栋
薛玉玲
荀一萍
封肖颖
杨婉秋
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Junlebao Dairy Group Co ltd
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Junlebao Dairy Group Co ltd
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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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    • 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
    • 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
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    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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    • 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
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    • 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
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    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/46—Streptococcus ; Enterococcus; Lactococcus

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Abstract

The invention discloses an auxiliary starter and application thereof, wherein the auxiliary starter comprises streptococcus thermophilus JMCC0031 and streptococcus thermophilus JMCC0032 with the viable count ratio of 1:0.5-2, and the auxiliary starter is used for preparing yoghourt by fermenting milk or reconstituted milk as a starter after being compounded with a conventional yoghourt starter, the fragrance and the texture of the prepared yoghourt are obviously improved, and the auxiliary starter does not influence the efficacy of the conventional yoghourt starter compounded with the auxiliary starter.

Description

Auxiliary fermenting agent and application thereof
Technical Field
The invention belongs to the technical field of dairy products, and relates to an auxiliary fermenting agent, in particular to an auxiliary fermenting agent and application thereof.
Background
With the development of Chinese economy and the improvement of the living standard of people, the demands of consumers for lactic acid bacteria are increasingly enlarged, and especially the demands for fermented milk are increased year by year. The choice of the starter is critical in the preparation process of the fermented milk, and the starter with independent intellectual property rights is developed, thereby being beneficial to improving the core competitiveness of the fermented dairy product manufacturer in China.
In the process of producing the yoghourt, the quality of the yoghourt is unstable due to the change of a fermentation matrix, such as the change of various nutritional indexes of the cow milk along with the change of seasons, and the like, and the yoghourt is mostly characterized by poor texture, insufficient fragrance and the like. When the yogurt is not good in texture, the yogurt is coarse in taste, strong in powder feel, and the set product is water-separated or the stirred product is too thin, so that development of an auxiliary starter capable of improving the fermented aroma and texture of the yogurt is necessary to improve the taste and aroma of the fermented milk.
The Chinese patent application with the application number 201910644913.X discloses a preparation method and application of a weak post-acid yoghourt compound starter and corresponding yoghourt, and the disclosed yoghourt compound starter is prepared by mixing four bacterial powders of streptococcus thermophilus JCCC 16, streptococcus thermophilus JCCC 0019, streptococcus thermophilus JCCC 0022 and lactobacillus delbrueckii subspecies bulgaricus JCCC 0018 with the bacterial count of 1000: (1-10000): (1-1000): (1-100), the weak post-acid effect of the starter is obvious, but the prepared yoghurt still has a lifting space in the aspect of texture.
Disclosure of Invention
The invention aims to provide an auxiliary starter and application thereof, wherein the auxiliary starter is formed by combining specific types of fermentation strains and is used for preparing dairy products with good aroma and texture by fermentation after being compounded with a conventional yoghurt starter.
In order to achieve the above purpose, the invention adopts the following technical scheme:
an auxiliary ferment comprises Streptococcus thermophilus JCCC 0031 and Streptococcus thermophilus JCCC 0032 with a ratio of viable bacteria number of 1:0.5-2.
By way of limitation, it includes Streptococcus thermophilus JCCC 0031 and Streptococcus thermophilus JCCC 0032 in a viable cell count ratio of 1:1.
The invention also provides an application of the auxiliary starter, which is used for preparing the yoghourt by fermenting milk or reconstituted milk after being compounded with a conventional yoghourt starter.
As a limitation, the compounding is to combine the auxiliary starter and the conventional yoghurt starter according to a mass ratio of 1:1-3.
As another definition, the conventional yogurt starter is yogurt composite starter JLB-1510.
The yoghurt composite starter is prepared from four bacterial powders of streptococcus thermophilus JCCC 16, streptococcus thermophilus JCCC 0019, streptococcus thermophilus JCCC 0022 and lactobacillus delbrueckii subsp bulgaricus JCCC 0018 according to the bacterial count of 1000: (1-10000): (1-1000): (1-100) and mixing.
In the invention, the following components are added:
streptococcus thermophilus JMCC0031 is separated from Xinjiang traditional fermented milk, and the bacterial strain is preserved in China general microbiological culture Collection center (China general microbiological culture Collection center) for 5 months and 18 days in 2021, wherein the preservation address is Beijing in China, the preservation number is CGMCC NO.22558, and the Latin name is Streptococcus thermophilus; the 16SrRNA gene sequence is as follows:
ACCGACTTCGGGTGTTACAAACTCTCGTGGTGTGACGGGCGGTGTGTACAAGGCCCGGGAACGT ATTCACCGCGGCGTGCTGATCCGCGATTACTAGCGATTCCGACTTCATGTAGGCGAGTTGCAGCCTACAATCCGAACTGAGATTGGCTTTAAGAGATTAGCTCGCCGTCACCGACTCGCAACTCGTTGTACCAACC ATTGTAGCACGTGTGTAGCCCAGGTCATAAGGGGCATGATGATTTGACGTCATCCCCACCTTCCTCCGGTTTATTACCGGCAGTCTCGCTAGAGTGCCCAACTGAATGATGGCAACTAACAATAGGGGTTGCGCTC GTTGCGGGACTTAACCCAACATCTCACGACACGAGCTGACGACAACCATGCACCACCTGTCACCGATGTACCGAAGTAACTTTCTATCTCTAGAAATAGCATCGGGATGTCAAGACCTGGTAAGGTTCTTCGCGTT GCTTCGAATTAAACCACATGCTCCACCGCTTGTGCGGGCCCCCGTCAATTCCTTTGAGTTTCAACCTT GCGGTCGTACTCCCCAGGCGGAGTGCTTAATGCGTTAGCTTCGGCACTGAATCCCGGAAAGGATCCAACACCTAGCACTCATCGTTTACGGCGTGGACTACCAGGGTATCTAATCCTGTTCGCTCCCCACGCTTTC GAGCCTCAGCGTCAGTTACAGACCAGAGAGCCGCTTTCGCCACCGGTGTTCCTCCATATATCTACGCA TTTCACCGCTACACATGGAATTCCACTCTCCCCTTCTGCACTCAAGTTTGACAGTTTCCAAAGCGAACTATGGTTGAGCCACAGCCTTTAACTTCAGACTTATCAAACCGCCTGCGCTCGCTTTACGCCCAATAAA TCCGGACAACGCTCGGGACCTACGTATTACCGCGGCTGCTGGCACGTAGTTAGCCGTCCCTTTCTGGTAAGCTACCGTCACAGTGGTGAACTTTCCACTCTCACACCCGTTCTTGACTTACAACAGAGCTTTACGA TCCGAAAACCTTCTTCACTCACGCGGCGTTGCTCGGTCAGGGTTGCCCCCATTGCCGAAGATTCCCTACTGCTGCCTCCCGTAGGAGTCTGGGCCGTGTCTCAGTCCCAGTGTGGCCGATCACCCTCTCAGGTCGG CTATGTATCGTCGCCTAGGTGAGCCATTACCTCACCTACTAGCTAATACAACGCAGGTCCATCTTGTAGTGGAGCAATTGCCCCTTTCAAATAAATGACATGTGTCATCCATTGTTATGCGGTATTAGCTATCGTT TCCAATAGTTATCCCCCGCTACAAGGCAGGTTACCTACGCGTTACTCACCCGTTCGCAACTCATCCAAGAAGAGCAAGCTCCT.
Streptococcus thermophilus JMCC0032 is selected from Xinjiang fermented dairy products, and the bacterial strain is preserved in China general microbiological culture Collection center (China general microbiological culture Collection center) with the preservation address of Beijing, CGMCC NO.22559 and Latin name of Streptococcus thermophilus in the year 5 and 18. The 16SrRNA gene sequence is as follows:
ACCGACTTCGGGTGTTACAAACTCTCGTGGTGTGACGGGCGGTGTGTACAAGGCCCGGGAACGT ATTCACCGCGGCGTGCTGATCCGCGATTACTAGCGATTCCGACTTCATGTAGGCGAGTTGCAGCCTACAATCCGAACTGAGATTGGCTTTAAGAGATTAGCTCGCCGTCACCGACTCGCAACTCGTTGTACCAACC ATTGTAGCACGTGTGTAGCCCAGGTCATAAGGGGCATGATGATTTGACGTCATCCCCACCTTCCTCCGGTTTATTACCGGCAGTCTCGCTAGAGTGCCCAACTGAATGATGGCAACTAACAATAGGGGTTGCGCTC GTTGCGGGACTTAACCCAACATCTCACGACACGAGCTGACGACAACCATGCACCACCTGTCACCGATGTACCGAAGTAACTTTCTATCTCTAGAAATAGCATCGGGATGTCAAGACCTGGTAAGGTTCTTCGCGTT GCTTCGAATTAAACCACATGCTCCACCGCTTGTGCGGGCCCCCGTCAATTCCTTTGAGTTTCAACCTT GCGGTCGTACTCCCCAGGCGGAGTGCTTAATGCGTTAGCTTCGGCACTGAATCCCGGAAAGGATCCAACACCTAGCACTCATCGTTTACGGCGTGGACTACCAGGGTATCTAATCCTGTTCGCTCCCCACGCTTTC GAGCCTCAGCGTCAGTTACAGACCAGAGAGCCGCTTTCGCCACCGGTGTTCCTCCATATATCTACGCATTTCACCGCTACACATGGAATTCCACTCTCCCCTTCTGCACTCAAGTTTGACAGTTTCCAAAGCGAAC TATGGTTGAGCCACAGCCTTTAACTTCAGACTTATCAAACCGCCTGCGCTCGCTTTACGCCCAATAAATCCGGACAACGCTCGGGACCTACGTATTACCGCGGCTGCTGGCACGTAGTTAGCCGTCCCTTTCTGGT AAGCTACCGTCACAGTGTGAACTTTCCACTCTCACACCCGTTCTTGACTTACAACAGAGCTTTACGATCCGAAAACCTTCTTCACTCACGCGGCGTTGCTCGGTCAGGGTTGCCCCCATTGCCGAAGATTCCCTAC TGCTGCCTCCCGTAGGAGTCTGGGCCGTGTCTCAGTCCCAGTGTGGCCGATCACCCTCTCAGGTCGGCTATGTATCGTCGCCTAGGTGAGCCATTACCTCACCTACTAGCTAATACAACGCAGGTCCATCTTGTAG TGGAGCAATTGCCCCTTTCAAATAAATGACATGTGTCATCCATTGTTATGCGGTATTAGCTATCGTTTCCAATAGTTATCCCCCGCTACAAGGCAGGTTACCTACGCGTTACTCACCCGTTCGCAACTCATCCAAG AAGAGCAAGCTCCTCTCTT.
Compared with the prior art, the technical progress of the invention is as follows:
the auxiliary starter is prepared from streptococcus thermophilus JMCC0031 and streptococcus thermophilus JMCC0032 according to a specific proportion, wherein the streptococcus thermophilus JMCC0031 has the characteristic of improving the viscosity of fermented milk, and the streptococcus thermophilus JMCC0032 has good capability of producing fragrant substances. The auxiliary starter is compounded with the conventional yoghurt starter in proportion for yoghurt fermentation, so that the texture and the aroma of the yoghurt can be improved with a small addition amount, and the fermentation characteristic of the conventional yoghurt starter is not influenced; the auxiliary starter and the conventional yoghurt starter act together to solve the problems of poor texture, insufficient aroma and the like of the yoghurt, obviously improve the taste, and avoid the water separation of a set product and the overstretching of a stirred product;
the application method of the auxiliary fermenting agent has high operability and is suitable for industrial production.
The invention will be described in further detail with reference to specific examples.
Drawings
FIG. 1 is a graph showing the experimental results of Streptococcus thermophilus JCCC 0031 of example 1 without affecting the fermentation of other strains;
FIG. 2 is a graph showing the results of experiments conducted in which Streptococcus thermophilus JMCC0032 has no influence on fermentation of other strains in example 1.
Detailed Description
The invention will be described in further detail by means of specific examples. It should be understood that the described embodiments are only for explaining the present invention and do not limit the present invention.
Unless otherwise specified, the following examples generally follow conventional conditions or recommended conditions by the reagent company; the reagents, consumables and the like used in the following examples are all obtained commercially, and analytical pure reagents meeting the national standard are used in the analysis, and the experimental water is pure water, and the methods are all conventional in the art unless specified otherwise.
Example 1A secondary ferment and its use
The embodiment is an auxiliary fermenting agent and application thereof, wherein the auxiliary fermenting agent is prepared by uniformly mixing 100g streptococcus thermophilus JCCC 0031 freeze-dried bacterial powder and 100g streptococcus thermophilus JCCC 0032 freeze-dried bacterial powder, and the number of the active bacteria is 1 multiplied by 10 10 CFU/g, and the marking code of the auxiliary fermenting agent is F1. 200g of auxiliary starter F1 and 600g of yoghurt composite starter JLB-1510 are compounded to obtain a compound starter, and then the yoghurt is prepared by fermenting milk, wherein the method for preparing the yoghurt is based on the use method of the yoghurt composite starter JLB-1510 provided by Hebei Yi Biotechnology Co-Ltd, and only the difference is that the yoghurt composite starter JLB-1510 is replaced by the compound starter.
The streptococcus thermophilus JMCC0031 has no influence on fermentation of other strains, and can remarkably improve the viscosity, the texture and the taste of the fermented milk, and the experiment is proved as follows:
(I1) Streptococcus thermophilus JMCC0031 has no influence on fermentation of other strains
Inoculating activated streptococcus thermophilus JMCC0031 strain into sterilized raw cow milk according to an inoculum size of 1X 10 6 CFU/mL, adopting pH value on-line monitoring to record pH value change condition of streptococcus thermophilus JMCC0031 in the sterilized cow milk, adopting another strain streptococcus thermophilus JMCC0033 as a reference, and examining influence of the streptococcus thermophilus JMCC0031 on fermentation speed characteristics of other fermentation strains and equivalent combination with other strains.
Wherein streptococcus thermophilus JMCC0033 is preserved in the culture collection center of the institute of microbiology of the national academy of sciences, the preservation address is North Star Xiyu No. 1 No. 3 of the Korean area of Beijing, the preservation date is 2021, 5 month and 18 days, and the preservation number is CGMCC No.22560. Latin name Streptococcus thermophilus, its 16SrRNA gene sequence is as follows:
ACCGACTTCGGGTGTTACAAACTCTCGTGGTGTGACGGGCGGTGTGT ACAAGGCCCGGGAACGTATTCACCGCGGCGTGCTGATCCGCGATTACTAGCGATTCCGACTTCATGTAGGCGAGTTGCAGCCTACAATCCGAACTGAGATTG GCTTTAAGAGATTAGCTCGCCGTCACCGACTCGCAACTCGTTGTACCAACCATTGTAGCACGTGTGTAGCCCAGGTCATAAGGGGCATGATGATTTGACGTC ATCCCCACCTTCCTCCGGTTTATTACCGGCAGTCTCGCTAGAGTGCCCAAC TGAATGATGGCAACTAACAATAGGGGTTGCGCTCGTTGCGGGACTTAACCCAACATCTCACGACACGAGCTGACGACAACCATGCACCACCTGTCACCGAT GTACCGAAGTAACTTTCTATCTCTAGAAATAGCATCGGGATGTCAAGACCTGGTAAGGTTCTTCGCGTTGCTTCGAATTAAACCACATGCTCCACCGCTTGT GCGGGCCCCCGTCAATTCCTTTGAGTTTCAACCTTGCGGTCGTACTCCCCA GGCGGAGTGCTTAATGCGTTAGCTGCGGCACTGAATCCCGGAAAGGATCCAACACCTAGCACTCATCGTTTACGGCGTGGACTACCAGGGTATCTAATCCT GTTCGCTCCCCACGCTTTCGAGCCTCAGCGTCAGTTACAGACCAGAGAGCCGCTTTCGCCACCGGTGTTCCTCCATATATCTACGCATTTCACCGCTACACA TGGAATTCCACTCTCCCCTTCTGCACTCAAGTTTGACAGTTTCCAAAGCGA ACTATGGTTGAGCCACAGCCTTTAACTTCAGACTTATCAAACCGCCTGCGCTCGCTTTACGCCCAATAAATCCGGACAACGCTCGGGACCTACGTATTACCG CGGCTGCTGGCACGTAGTTAGCCGTCCCTTTCTGGTAAGCTACCGTCACAGTGTGAACTTTCCACTCTCACACCCGTTCTTGACTTACAACAGAGCTTTACG ATCCGAAAACCTTCTTCACTCACGCGGCGTTGCTCGGTCAGGGTTGCCCCC ATTGCCGAAGATTCCCTACTGCTGCCTCCCGTAGGAGTCTGGGCCGTGTCT CAGTCCCAGTGTGGCCGATCACCCTCTCAGGTCGGCTATGTATCGTCGCCTAGGTGAGCCATTACCTCACCTACTAGCTAATACAACGCAGGTCCATCTTGT AGTGGAACAATTGCCCCTTTCAAATAAATGACATGTGTCATCCATTGTTATGCGGTATTAGCTATCGTTTCCAATAGTTATCCCCCGCTACAAGGCAGGTTACC TACGCGTTACTCACCCGTTCGCAACTCATCCAAGAAGAGCAAGCTCCTCTC TTCAGC.
As shown in FIG. 1, the fermentation speed of Streptococcus thermophilus JCCC 0031 is slower, the pH reaches 4.5 after 20 hours and tends to be stable, meanwhile, the fermentation speed of Streptococcus thermophilus JCCC 0033 is not obviously influenced by Streptococcus thermophilus JCCC 0031 through the curve of Streptococcus thermophilus JCCC 0033 and the combined fermentation of the two bacteria, and the final pH is not obviously influenced. Therefore, the streptococcus thermophilus JMCC0031 adopted by the invention has the characteristics of low fermentation speed and no influence on fermentation of other strains caused by a post-acid weak machine.
According to the method, the streptococcus thermophilus JCCC 0031 is detected to have no influence on fermentation of strains in the streptococcus thermophilus JCCC 0032 and the yoghurt composite starter culture JLB-1510.
(I2) Streptococcus thermophilus JMCC0031 for improving viscosity of fermented milk
The following 7 strains or combinations were activated: the method comprises the steps of sequentially activating streptococcus thermophilus JMCC0031, streptococcus thermophilus JMCC0032, streptococcus thermophilus JMCC0033, a yoghourt compound starter, JMB-1510, a composite agent compounded by the yoghourt compound starter and the streptococcus thermophilus JMCC0031 according to a mass ratio of 1:1, a composite agent compounded by the yoghourt compound starter, JMB-1510 and the streptococcus thermophilus JMCC0031 according to a mass ratio of 2:1 and a composite agent compounded by the yoghourt compound starter, JMB-1510 and the streptococcus thermophilus JMCC0031 according to a mass ratio of 3:1 for later use.
The activated strain or the combination agent is inoculated according to the inoculation amount of 30g inoculated in 1kg raw milk and 70g white granulated sugar, fermented at 42 ℃ until the pH is 4.5, demulsified by a stirrer, placed at 4 ℃ for 24 hours to prepare fermented milk respectively, placed at room temperature for 4 hours, measured by a viscosimeter for viscosity, and the average value is obtained by repeating three times, and the result is shown in Table 1.
TABLE 1 post-fermentation viscosity test results
Compared with other strains, the streptococcus thermophilus JMCC0031 improves the viscosity of the fermented milk, and simultaneously, when the fermented milk is fermented with the yoghurt composite starter JLB-1510 in an auxiliary way, the viscosity of the fermented milk prepared by the yoghurt composite starter JLB-1510 is obviously improved, and the addition amount is 1:3 to 1:1, no obvious influence on the improvement of viscosity.
(I3) Streptococcus thermophilus JMCC0031 for improving texture and taste of fermented milk
10 Persons summoning expert sensory evaluation personnel comprehensively evaluate the fermented milk prepared by the 7 strains or the combination agent. The sensory evaluation method was a 10-point intensity scale (10 to 0 indicates extremely strong to no perception) for sensory characteristics, and the above fermented milk samples were evaluated for in-mouth viscosity, powder feel, smoothness, cohesiveness, and sensory test results are shown in table 2:
table 2 sensory test results
From the experimental results, it can be seen that streptococcus thermophilus JMCC0031, besides exhibiting good fermented yogurt texture characteristics, acts as an auxiliary strain of a starter, improving yogurt texture and mouthfeel.
In conclusion, the fermented milk taking streptococcus thermophilus JMCC0031 as a starter strain has good texture, and meanwhile, when the streptococcus thermophilus JMCC0031 is used as a starter auxiliary strain for fermentation, the original starter fermentation curve and post-acid are not changed, and meanwhile, an obvious texture improvement effect is generated on the texture of the fermented milk.
In addition, streptococcus thermophilus JMCC0032 has no effect on fermentation of other strains and can remarkably improve aroma of fermented milk, and the experiment is proved as follows:
(II 1) Streptococcus thermophilus JMCC0032 has no effect on fermentation of other strains
Inoculating activated streptococcus thermophilus JMCC0032 strain into sterilized raw cow milk according to an inoculum size of 1X 10 6 CFU/mL, adopting pH value on-line monitoring to record pH value change condition of streptococcus thermophilus JMCC0031 in the sterilized cow milk, adopting another strain streptococcus thermophilus JMCC0033 as a reference, and examining influence of the streptococcus thermophilus JMCC0032 on fermentation speed characteristics of other fermentation strains and equivalent combination with other strains.
As shown in FIG. 2, after the streptococcus thermophilus JCCC 0032 is fermented alone for 9 hours, the pH reaches 4.5, the final pH at the end of fermentation reaches about 4.2 and tends to be stable, meanwhile, the fermentation speed of the streptococcus thermophilus JCCC 0033 is not obviously influenced by the streptococcus thermophilus JCCC 0032 and the curve of the combined fermentation of the two bacteria, and the final pH is not obviously influenced, and the post-acid is not influenced.
(II 2) Streptococcus thermophilus JMCC0032 improves aroma of fermented milk
The following 7 strains or combinations were activated: the streptococcus thermophilus JMCC0031, the streptococcus thermophilus JMCC0032, the streptococcus thermophilus JMCC0033, the yoghourt compound starter JLB-1510, the composition compounded by the streptococcus thermophilus JMCC0031 and the streptococcus thermophilus JMCC0032 according to the mass ratio of 3:1, the composition compounded by the streptococcus thermophilus JMCC0033 and the streptococcus thermophilus JMCC0032 according to the mass ratio of 3:1 and the composition compounded by the yoghourt compound starter JMB-1510 and the streptococcus thermophilus JMCC0032 according to the mass ratio of 3:1 are activated in sequence for standby.
The activated strain or the combination agent is inoculated according to the inoculation amount of 30g in 1kg raw milk and 70g white granulated sugar, fermented for 5.5 hours at 42 ℃, demulsified by a stirrer and placed at 4 ℃ for 24 hours to prepare fermented milk respectively, the quality concentration of the standard sample of the flavor substances acetaldehyde and diacetyl (namely 2, 3-butanedione) is measured by adopting a gas chromatography, the quality concentration of the aroma components of each fermented milk is calculated according to the formula Ci= (Ai/A0) x C0, and the result is shown in table 3.
Wherein:
Ci is the mass concentration of aroma components in the sample;
Ai is the sample chromatographic peak area;
a0 represents the chromatographic peak area of the standard sample;
c0 represents the external standard concentration of the standard sample.
10 Persons summoning expert sensory evaluation staff comprehensively evaluate the fermented milk prepared by the 7 strains or the combination agents, wherein the sensory evaluation method is that the sensory characteristics are subjected to fragrance sensory test on the fermented milk sample by using a 10-point intensity scale (10 to 0 are extremely strong to imperceptible), and the results are shown in table 3:
TABLE 3 fragrance ingredient mass concentration and fragrance sensory test results
After the results in the table 3 are found to be compounded with streptococcus thermophilus JMCC0032, the ratios of acetaldehyde to diacetyl of the streptococcus thermophilus JMCC0031, the streptococcus thermophilus JMCC0032 and the yoghurt composite starter culture JMB-1510 are all closer to 0.3-0.4 than that of the fermentation starter culture JMB-1510 when the fermentation starter culture is independently used, and the results show that the flavor of the fermented milk is better; at the same time, the score also increased in the aroma sensory test.
In conclusion, streptococcus thermophilus JMCC0032 can improve the fermentation frankincense gas index under the condition of not affecting the acid after fermentation of milk.
Examples 2 to 6 auxiliary ferments and their use
Examples 2-6 are auxiliary ferment and application thereof, wherein the auxiliary ferment is prepared by uniformly mixing streptococcus thermophilus JMCC0031 and streptococcus thermophilus JMCC0032 freeze-dried powder with the number of the taken viable bacteria of 1X 10 10 CFU/g and the mass ratio of 1:0.5-2, and the mark code of the auxiliary ferment is F2-6. After the auxiliary starter F2-F6 is compounded with 1-3 times mass of the yoghurt compound starter JLB-1510 to prepare the compound starter, the yoghurt is prepared by fermenting and recovering milk, and the yoghurt preparation method is based on the use method of the yoghurt compound starter JLB-1510 provided by Hebei Yi Biotechnology Co-Ltd, wherein the difference is that the yoghurt compound starter JLB-1510 is replaced by the compound starter, and the specific proportioning data are shown in Table 4.
Control group: the yoghurt fermented by only adopting the yoghurt composite starter JLB-1510 is used as a control group.
The fermented time, aroma sensory test, powder feel and smoothness of the yogurt prepared in examples 2 to 6 and the yogurt of the control group were respectively measured, and the results are shown in Table 4.
Table 4 compounded starter ratio and test results
As is clear from Table 4, in comparative examples 2 to 4, the effect of improving the texture characteristics such as powdery feel and smoothness was more remarkable when the added amount of Streptococcus thermophilus JCCC 0031 was increased from 5g to 7.5g, and no remarkable improvement was observed when it was increased to 10 g; the aroma improvement effect is better when the adding amount of the streptococcus thermophilus JMCC0032 reaches 7.5g, and the fermentation time is not greatly influenced. The result shows that after the streptococcus thermophilus JCCC 0031 and the streptococcus thermophilus JCCC 0032 are compounded in the mass ratio of 1:1, the compound fermentation agent JCB-1510 and the yoghurt compound fermentation agent JCB-1510 are added into the fermented milk in the mass ratio of 1:3, and the comprehensive improvement effect on aroma, powder feel and smoothness is better.
It should be noted that the above-mentioned embodiments are merely preferred embodiments of the present invention, and are not intended to limit the invention in any way, and any person skilled in the art may make any changes or modifications to the equivalent embodiments without departing from the technical spirit of the claims, and any simple modifications, equivalent changes and modifications to the above-mentioned embodiments are still within the scope of the claims.
SEQUENCE LISTING
<110> Shijiujun Le Baoru company Limited
<120> An auxiliary ferment and use thereof
<130> 3
<160> 3
<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> 1375
<212> DNA
<213> Streptococcus thermophilus JMCC0032 (Streptococcus thermophiles)
<400> 2
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> 3
<211> 1379
<212> DNA
<213> Streptococcus thermophilus JMCC0033 (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 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

Claims (3)

1. The application of the auxiliary starter is characterized in that after the auxiliary starter is used for being compounded with the conventional yoghurt starter, the yoghurt is prepared by fermenting milk or reconstituted milk;
The auxiliary ferment comprises streptococcus thermophilus JCCC 0031 and streptococcus thermophilus JCCC 0032 with the ratio of viable bacteria number of 1:0.5-2;
the compounding is to combine an auxiliary starter and a conventional yoghurt starter according to a mass ratio of 1:1-3;
Wherein, the streptococcus thermophilus JMCC0031 strain is preserved in the China general microbiological culture Collection center (China general microbiological culture Collection center) for 5 months and 18 days in 2021, the preservation address is CGMCC NO.22558, and the Latin name is Streptococcus thermophilus;
The streptococcus thermophilus JMCC0032 strain is preserved in the China general microbiological culture Collection center (China general microbiological culture Collection center) for 5 months and 18 days of 2021, and has a preservation address of Beijing, a preservation number of CGMCC NO.22559 and a Latin name of Streptococcus thermophilus.
2. The use of an auxiliary starter according to claim 1, wherein the ratio of the number of viable bacteria of the auxiliary starter is 1:1.
3. Use of an auxiliary starter according to claim 2, characterized in that the conventional yoghurt starter is yoghurt composite starter JLB-1510.
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