WO2018049853A1 - Proliférateur de lactobacillus plantarum, et produit fermenté ajouté au proliférateur et procédé de préparation correspondant - Google Patents

Proliférateur de lactobacillus plantarum, et produit fermenté ajouté au proliférateur et procédé de préparation correspondant Download PDF

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Publication number
WO2018049853A1
WO2018049853A1 PCT/CN2017/087523 CN2017087523W WO2018049853A1 WO 2018049853 A1 WO2018049853 A1 WO 2018049853A1 CN 2017087523 W CN2017087523 W CN 2017087523W WO 2018049853 A1 WO2018049853 A1 WO 2018049853A1
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Prior art keywords
lactobacillus plantarum
protease
protein
product
mixture
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PCT/CN2017/087523
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English (en)
Chinese (zh)
Inventor
张红发
游春苹
刘振民
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光明乳业股份有限公司
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Priority claimed from CN201610826426.1A external-priority patent/CN106417599B/zh
Priority claimed from CN201610826429.5A external-priority patent/CN106222125B/zh
Application filed by 光明乳业股份有限公司 filed Critical 光明乳业股份有限公司
Priority to JP2017541112A priority Critical patent/JP6858126B2/ja
Priority to GB1903875.1A priority patent/GB2568843B/en
Publication of WO2018049853A1 publication Critical patent/WO2018049853A1/fr

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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
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
    • A61K8/99—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from microorganisms other than algae or fungi, e.g. protozoa or bacteria
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • 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
    • A23V2400/169—Plantarum

Definitions

  • the present invention belongs to the field of microbial fermentation and food processing technology, in particular, in a fermented food, a Lactobacillus plantarum proliferator which plays an important role in increasing the number of live bacteria of Lactobacillus plantarum, and a fermented product produced by using the proliferator And its preparation method.
  • Patent "an active plant Lactobacillus drink and its preparation method" [Ma Chengjie et al, CN102715235A: 2012-10-10] discloses an active plant Lactobacillus proliferator formulation, planted Lactobacillus has a high live content. However, the reagents used are complex in composition and the fermentation time is longer (24-72h).
  • the steps for preparing the above-mentioned living bacteria drinking water are as follows: (1) pure water and Lactobacillus plantarum multiplying agent are mixed according to a mass ratio of 100:0.1-20; (2) pre-heating of the pre-mixed liquid is achieved at 65 ° C and 20 MPa. Quality, sterilization, cooling to 37 ° C; (4) inoculation, fermentation for 16h to reach a final concentration of Lactobacillus plantarum of 2.0 ⁇ 10 9 cfu / g; (5) in the product of step (4) according to 200mg / 100ml added vitamin C And diluted with purified water to a final concentration of Lactobacillus plantarum 2.0 ⁇ 10 8 cfu / g.
  • the Lactobacillus plantarum proliferator uses a protease to degrade the enzymatic hydrolysis mixture produced by the vegetable protein;
  • the vegetable protein can be selected from soybean protein or mung bean protein, chickpea protein, pea protein, broad bean protein, lentil protein, wheat protein or the above protein. mixture.
  • the above plant proteases usually select fruit protease, vegetable protease, medicinal plant protease (such as mogroside protease, yam protease) or a mixture thereof.
  • the substance containing these plant proteases is a fruit, vegetable or medicinal plant. If animal protease is selected, it may specifically be trypsin, pepsin or chymotrypsin.
  • microbial protease may specifically be Bacillus licheniformis, Aspergillus niger protease, Bacillus amyloliquefaciens, Bacillus subtilis protease, M. melilase, Aspergillus oryzae protease, Kluyveromyces lactis, Trichosporin , one or a mixture of a honey aspergillus protease, a parasitic inner shell (Chestnut bacillus) protease.
  • Lactobacillus plantarum multiplying agent is prepared by enzymatically reacting vegetable protein and vegetable protease in an aqueous solution at 25 ° C - 80 ° C for 0.5-8 h.
  • the enzymatic hydrolysis reaction was carried out using soy protein and bromelain to produce a proliferative agent, and the coagulation was observed by mixing, fermenting, and inoculation with the proliferative agent and raw milk, and the results are shown in Table 3.
  • Plant protease Curd condition Total aerobic colonies (cfu/g) Lactobacillus plantarum viable count (cfu/g) papain curd ⁇ 1 ⁇ 10 1 1.1 ⁇ 10 9 Fig protease curd ⁇ 1 ⁇ 10 1 1.0 ⁇ 10 9 Bromelain curd ⁇ 1 ⁇ 10 1 9.5 ⁇ 10 8 Mogroside protease curd ⁇ 1 ⁇ 10 1 9.6 ⁇ 10 8
  • the above plant protease can also be replaced with an animal protease, which is subjected to enzymatic hydrolysis with soybean protein to prepare a proliferation agent, and tested, and the results are shown in Table 7 below.
  • Protease Curd condition Total aerobic colonies (cfu/g) Lactobacillus plantarum viable count (cfu/g) Trypsin curd ⁇ 1 ⁇ 10 1 9.2 ⁇ 10 8 Pepsin curd ⁇ 1 ⁇ 10 1 9.6 ⁇ 10 9 Chymotrypsin curd ⁇ 1 ⁇ 10 1 8.3 ⁇ 10 8
  • the above plant protease can also be replaced with a microbial protease, which is subjected to enzymatic hydrolysis with soybean protein to prepare a proliferator, and tested.
  • the results are shown in Table 8 below.
  • Lactobacillus plantarum proliferator is soybean + pineapple juice
  • Lactobacillus plantarum ST-III can also be replaced with other Lactobacillus plantarum strains.
  • a variety of fermented products having a high viable cell count can be produced by using the above-mentioned Lactobacillus plantarum multiplying agent, and the production processes of several fermented products are listed below in Examples 10-18.
  • Lactobacillus plantarum fermented milk formula 80% raw milk, 2% of proliferator (solid content), appropriate amount of thickener, 7% sucrose, 5% orange juice.
  • the preparation method comprises the following steps: preheating and heating the mixture liquid, homogenizing at 65° C. and 20 MPa, sterilizing at 95° C. for 10 minutes, and cooling to 37° C. Inoculation (final concentration of ST-III inoculum 1.0 ⁇ 10 6 cfu/g) was fermented to curd. Results The number of viable bacteria of Lactobacillus plantarum was 1.0 ⁇ 10 9 cfu/g, and the number of viable cells in the 21-day preservation period was more than 3.0 ⁇ 10 8 cfu/g, which was sweet and sour. At present, there is no pure Lactobacillus fermented milk product in the domestic and foreign markets.
  • Raw materials raw milk 40%, proliferative agent 6% (solid content), white sugar 10%, skim milk powder 10%, cream 20%, stabilizer 4% (main ingredient is sodium carboxymethyl cellulose, starch) All the raw materials were mixed, homogenized at 65 ° C, and sterilized at 99 ° C for 10 min; cooled to 37 ° C for inoculation (final concentration of ST-III inoculum 1.0 ⁇ 10 7 cfu / g) for 12 h. The fermentation product was stirred for 20 min at 45 ° C and 150 rpm, and cooled to 15 ° C for 16 h. O ° C was allowed to stand for aging for 12 h, and then homogenized under a pressure of 40 ° C.
  • the obtained product is sweet and sour, and has a probiotic function of Lactobacillus plantarum (the number of viable cells within 3 months > 4.0 ⁇ 10 8 cfu / g). There are currently no Lactobacillus plantarum yogurt ice cream products on the domestic and international markets.
  • Example 13 Lactobacillus plantarum live drink
  • Fermented milk base formula 15% skim milk powder, 4% proliferation agent (solid content), appropriate amount of thickener, 7% sucrose, juice 10%. Fermented milk base preparation method: preheating and heating the feed liquid, after homogenization, heat sterilization at 105 ° C for 10 min, and cooling to 37 ° C. Inoculation (final concentration of ST-III inoculum 1.0 ⁇ 10 6 cfu/g) was fermented to curd.
  • Example 14 Lactobacillus plantarum live bacteria water
  • Lactobacillus plantarum high-density fermented milk formula 10% skim milk powder, 5% proliferation agent (solid content).
  • Preparation method preheating the feed liquid, homogenizing at 65 ° C, 20 MPa, sterilizing at 115 ° C for 10 min, and cooling to 37 ° C.
  • the inoculation final concentration of ST-III inoculum was 5.0 ⁇ 10 6 cfu/g), and the number of viable bacteria of Lactobacillus plantarum was 2.0 ⁇ 10 9 cfu/g after fermentation for 16 hours.
  • the diluted water was added to purified water containing 200 mg/100 ml of vitamin C and 0.2% of a pectin stabilizer to prepare a living bacteria water having a final concentration of 2.0 ⁇ 10 8 cfu/g. At present, there is no Lactobacillus plantarum live aquatic product in the domestic and foreign markets.
  • Example 15 Lactobacillus plantarum probiotic preparation
  • Lactobacillus plantarum high-density fermented milk formula 12% skim milk powder, 5% proliferation agent (solid content).
  • Preparation method preheating the feed liquid, homogenizing at 65 ° C, 20 MPa, sterilizing at 115 ° C for 10 min, and cooling to 37 ° C.
  • the inoculation final concentration of ST-III inoculum was 2.0 ⁇ 10 7 cfu/g), and the number of viable bacteria of Lactobacillus plantarum was 1.5 ⁇ 10 9 cfu/g after fermentation for 12 hours.
  • the fermentation broth was centrifuged, and 5% sucrose, L-cysteine 0.01%, and the Lactobacillus plantarum powder obtained by vacuum drying or freeze-drying were added to the slime.
  • the Lactobacillus plantarum powder obtained by vacuum drying is mixed with lactose after grinding, and is tableted or made into a powder capsule.
  • the viable cell count was 1.0 ⁇ 10 10 cfu/g, and the survival rate after drying at room temperature for one year was more than 40%.
  • the medium used in the probiotics preparation of Lactobacillus plantarum on the market is inedible, and it is necessary to separate the cells, and the production cost is high.
  • Example 16 Lactobacillus plantarum mixed fermented milk
  • Lactobacillus plantarum fermented milk formula 80% raw milk, 2% of proliferator (solid content), appropriate amount of thickener, 7% sucrose.
  • Preparation method preheating the feed liquid, homogenizing at 65 ° C, 20 MPa, sterilizing at 90 ° C for 8 min, and cooling to 37 ° C. Inoculation (final concentration of ST-III inoculum 2.0 ⁇ 10 6 cfu/g, Lactobacillus bulgaricus powder 0.02 g/kg, Streptococcus thermophilus powder 0.03 g/kg), fermented to curd, with or without added fruit material such as: Strawberries, kiwis, etc.
  • the number of viable bacteria of Lactobacillus plantarum was 4.0 ⁇ 10 8 cfu/g, and the number of viable cells in the 21-day preservation period was more than 2.0 ⁇ 10 8 cfu/g, which was sweet and sour.
  • some fermented milk on the market contains Lactobacillus plantarum, which is generally direct injection of bacteria powder, and has high cost and low viable count (close to 1.0 ⁇ 10 7 cfu/g.).
  • Example 17 Lactobacillus plantarum lactic acid bacteria beverage
  • Fermented milk base The fermented milk produced in Example 10 was used as a fermented milk base.
  • Lactobacillus plantarum is difficult to proliferate in milk
  • the Lactobacillus plantarum lactic acid bacteria beverage currently on the market adopts direct injection of bacteria powder, has high cost, and has a low viable cell count of less than 1.0 ⁇ 10 7 cfu/g.
  • Example 18 Living bacteria cosmetic containing Lactobacillus plantarum
  • Formulation 1 A Vaseline glycerin moisturizer was used as a substrate, and the Lactobacillus plantarum viable bacteria prepared in Example 1 was mixed at 100:1-20. Applying to the skin surface, it has the effect of inhibiting the growth of bacteria and acne.
  • Formulation 2 A mask material was used as a substrate (e.g., beeswax, sodium hyaluronate, collagen), and the Lactobacillus plantarum viable bacteria prepared in Example 1 was mixed at 100:1-20. Applying to the skin surface, it has the effect of inhibiting the growth of bacteria and acne.
  • a substrate e.g., beeswax, sodium hyaluronate, collagen
  • Lactobacillus plantarum viable bacteria prepared in Example 1 was mixed at 100:1-20. Applying to the skin surface, it has the effect of inhibiting the growth of bacteria and acne.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
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  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
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Abstract

L'invention concerne un proliférateur de Lactobacillus plantarum, qui est un mélange protéolytique obtenu à l'aide d'une protéase ou d'une substance contenant une protéase pour effectuer une opération de dégradation sur une protéine végétale. La protéase est choisie parmi une protéase végétale, une protéase animale, une protéase microbienne, ou un mélange de celles-ci. La protéine végétale ayant subi l'opération de dégradation est choisie parmi une protéine de soja, une protéine de haricot mungo, une protéine de pois chiche, une protéine de fève, une protéine de pois, une protéine de haricot, une protéine de blé, ou un mélange de ces protéines. Un produit fermenté ajouté au Lactobacillus plantarum contient du Lactobacillus plantarum viable à 1,0 × 109 cfu/g. Un procédé de préparation du produit fermenté consiste à : (1) mélanger un ingrédient principal avec du Lactobacillus plantarum ; (2) effectuer une stérilisation ; et (3) effectuer l'inoculation et la fermentation.
PCT/CN2017/087523 2016-09-14 2017-06-08 Proliférateur de lactobacillus plantarum, et produit fermenté ajouté au proliférateur et procédé de préparation correspondant WO2018049853A1 (fr)

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JP2017541112A JP6858126B2 (ja) 2016-09-14 2017-06-08 植物性乳酸菌増殖剤、該増殖剤を添加した発酵製品及び調製方法
GB1903875.1A GB2568843B (en) 2016-09-14 2017-06-08 Lactobacillus plantarum proliferator, and fermented product added with the proliferator and preparation method thereof

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CN201610826426.1 2016-09-14
CN201610826429.5 2016-09-14
CN201610826426.1A CN106417599B (zh) 2016-09-14 2016-09-14 一种添加有植物乳杆菌增殖剂的发酵产品及其制作方法
CN201610826429.5A CN106222125B (zh) 2016-09-14 2016-09-14 一种植物乳杆菌增殖剂及其应用

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CN114246215A (zh) * 2021-12-22 2022-03-29 光明乳业股份有限公司 一种纯植物基发酵乳及其制备方法
WO2022148567A1 (fr) 2021-01-05 2022-07-14 Novozymes A/S Procédé de préparation d'une alternative laitière fermentée à base de plantes
CN114868926A (zh) * 2021-05-31 2022-08-09 四川大学 一种功能性大米及其制备方法
CN115804746A (zh) * 2023-02-07 2023-03-17 广州杨森药业有限公司 一种发酵桦树汁的制备方法及其应用

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Publication number Priority date Publication date Assignee Title
WO2022148567A1 (fr) 2021-01-05 2022-07-14 Novozymes A/S Procédé de préparation d'une alternative laitière fermentée à base de plantes
CN114868926A (zh) * 2021-05-31 2022-08-09 四川大学 一种功能性大米及其制备方法
CN114868926B (zh) * 2021-05-31 2023-05-12 四川大学 一种功能性大米及其制备方法
CN114246215A (zh) * 2021-12-22 2022-03-29 光明乳业股份有限公司 一种纯植物基发酵乳及其制备方法
CN115804746A (zh) * 2023-02-07 2023-03-17 广州杨森药业有限公司 一种发酵桦树汁的制备方法及其应用

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JP2018530307A (ja) 2018-10-18

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