WO2023065459A1 - Agent de fermentation auxiliaire et application associée - Google Patents

Agent de fermentation auxiliaire et application associée Download PDF

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Publication number
WO2023065459A1
WO2023065459A1 PCT/CN2021/133348 CN2021133348W WO2023065459A1 WO 2023065459 A1 WO2023065459 A1 WO 2023065459A1 CN 2021133348 W CN2021133348 W CN 2021133348W WO 2023065459 A1 WO2023065459 A1 WO 2023065459A1
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WIPO (PCT)
Prior art keywords
streptococcus thermophilus
yogurt
starter
auxiliary
jmcc0031
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PCT/CN2021/133348
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English (en)
Chinese (zh)
Inventor
袁庆彬
冯丽莉
刘凤昝
康志远
魏立华
王世杰
张栋
薛玉玲
荀一萍
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君乐宝乳业集团有限公司
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Publication of WO2023065459A1 publication Critical patent/WO2023065459A1/fr

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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
    • 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
    • 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
    • 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
    • C12N1/02—Separating microorganisms from their culture media
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/46—Streptococcus ; Enterococcus; Lactococcus

Definitions

  • the invention belongs to the technical field of dairy products, and relates to an auxiliary starter, in particular to an auxiliary starter and application thereof.
  • the Chinese invention patent application with the application number 201910644913.X discloses a preparation method of a weak post-sour yogurt composite starter, its application, and corresponding yogurt.
  • Streptococcus thermophilus JMCC0019, Streptococcus thermophilus JMCC0022 and Lactobacillus delbrueckii subsp. bulgaricus JMCC0018 are mixed with the number of bacteria 1000: (1 ⁇ 10000): (1 ⁇ 1000): (1 ⁇ 100), The acid effect is obvious after the starter is weak, but there is still room for improvement in the texture of the prepared yogurt.
  • the object of the present invention is to provide an auxiliary starter and its application.
  • the auxiliary starter is combined with a specific type of fermentation strain, and is used for compounding with conventional yogurt starter to ferment and prepare yogurt with good aroma and texture. dairy products.
  • An auxiliary fermentation agent which includes Streptococcus thermophilus JMCC0031 and Streptococcus thermophilus JMCC0032 with a ratio of viable bacteria number of 1:0.5-2.
  • Streptococcus thermophilus JMCC0031 and Streptococcus thermophilus JMCC0032 with a viable count ratio of 1:1.
  • the present invention also provides an application of the above-mentioned auxiliary starter, which is used to prepare yogurt by fermenting milk or reconstituted milk after compounding with conventional yogurt starter.
  • the compounding is the combination of auxiliary starter and conventional yogurt starter in a mass ratio of 1:1-3.
  • the conventional yogurt starter is yogurt compound starter JLB-1510.
  • the yogurt compound starter JLB-1510 consists of four bacterial powders of Streptococcus thermophilus JMCC16, Streptococcus thermophilus JMCC0019, Streptococcus thermophilus JMCC0022 and Lactobacillus delbrueckii subsp. (1 ⁇ 1000): (1 ⁇ 100) mixed.
  • Streptococcus thermophilus JMCC0031 is isolated from traditional fermented milk in Xinjiang. The strain has been preserved in the General Microorganism Culture Collection Center of China Microbiology Culture Collection Management Committee on May 18, 2021. The preservation number is CGMCC NO.22558, Latin The name is Streptococcus thermophiles; its 16SrRNA gene sequence is as follows:
  • Streptococcus thermophilus JMCC0032 was screened from fermented dairy products in Xinjiang. The strain was deposited in the General Microorganism Culture Collection Center of China Microbiology Culture Collection Management Committee on May 18, 2021, with the preservation number CGMCC NO.22559 , the Latin name is Streptococcus thermophiles. Its 16SrRNA gene sequence is as follows:
  • the present invention has adopted above-mentioned technical scheme, and it compares with prior art, and the technical progress that obtains is:
  • the auxiliary fermentation agent of the present invention is prepared from Streptococcus thermophilus JMCC0031 and Streptococcus thermophilus JMCC0032 according to a specific ratio, wherein Streptococcus thermophilus JMCC0031 has the characteristic of increasing the viscosity of fermented milk, and Streptococcus thermophilus JMCC0032 has the ability to produce aroma substances good.
  • the auxiliary starter and conventional yogurt starter are compounded in proportion for yogurt fermentation, which can improve the texture and aroma of yogurt with a small amount of addition, while not affecting the fermentation characteristics of the conventional yogurt starter itself; the auxiliary starter and conventional yogurt
  • the yogurt starter works together to solve the problems of poor texture and insufficient aroma of yogurt, significantly improve the taste, and avoid water separation of solidified products and too thin of stirred products;
  • the application method of the auxiliary fermentation agent of the present invention has high operability and is suitable for industrial production.
  • Fig. 1 is that Streptococcus thermophilus JMCC0031 in embodiment 1 has no influence experimental result figure to other bacterial strains fermentation;
  • FIG. 2 is a graph showing the experimental results of Streptococcus thermophilus JMCC0032 having no effect on the fermentation of other bacterial strains in Example 1.
  • the reagents and consumables used in the following examples can be obtained through commercial channels Obtained and analyzed using analytically pure reagents that meet national standards, the experimental water is pure water, and the methods used are conventional processes in this field unless otherwise specified.
  • Embodiment 1 A kind of auxiliary fermentation agent and its application
  • the auxiliary starter is 100 g of Streptococcus thermophilus JMCC0031 freeze-dried bacterial powder and 100 g of Streptococcus thermophilus JMCC0032 freeze-dried bacterial powder with a viable count of 1 ⁇ 10 10 CFU/g. It is prepared by mixing dry bacteria powder, and the marking code of this auxiliary starter is F1. After compounding 200g of auxiliary starter F1 and 600g of yogurt compound starter JLB-1510 to obtain a compound starter, prepare yogurt by fermenting milk.
  • the yogurt preparation method refers to the yogurt compound starter JLB-1510 provided by Hebei Yiran Biotechnology Co., Ltd. The only difference is that the yogurt compound starter JLB-1510 is replaced by the compound starter.
  • Streptococcus thermophilus JMCC0031 has no effect on the fermentation of other strains and can significantly improve the viscosity, texture and taste of fermented milk.
  • the proof experiment is as follows:
  • the activated Streptococcus thermophilus JMCC0031 strain was inoculated into sterilized raw milk at an inoculation amount of 1 ⁇ 10 6 CFU/mL, and the pH value of Streptococcus thermophilus JMCC0031 in the sterilized milk was recorded by online pH monitoring.
  • Another strain of Streptococcus thermophilus JMCC0033 was used as a reference to investigate the influence of Streptococcus thermophilus JMCC0031 on the fermentation speed characteristics of other fermentation strains and equal combinations with other strains.
  • Streptococcus thermophilus JMCC0033 has been preserved in the Culture Collection Center of the Institute of Microbiology, Chinese Academy of Sciences.
  • the preservation address is No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing.
  • the preservation date is May 18, 2021, and the preservation number is CGMCC NO.22560.
  • the Latin name is Streptococcus thermophiles, and its 16SrRNA gene sequence is as follows:
  • the results are shown in Figure 1.
  • the fermentation speed of Streptococcus thermophilus JMCC0031 was slow, and the pH reached 4.5 and tended to be stable after 20 hours.
  • JMCC0031 had no significant effect on the fermentation rate of Streptococcus thermophilus JMCC0033, and had no significant effect on the final pH. Therefore, the Streptococcus thermophilus JMCC0031 used in the present invention has the characteristics of slow fermentation speed, and the post-acid weak machine does not affect the fermentation of other bacterial strains.
  • Streptococcus thermophilus JMCC0031 had no effect on the fermentation of Streptococcus thermophilus JMCC0032 and the strains in the yogurt compound starter JLB-1510.
  • Streptococcus thermophilus JMCC0031 increases the viscosity of fermented milk, and at the same time, when it is assisted with yogurt compound starter JLB-1510, it significantly improves the yield of yogurt compound starter JLB-1510.
  • the sensory evaluation method is to use a 10-point intensity scale method for sensory characteristics (10 to 0 means extremely strong to imperceptible). This method is used to evaluate the mouth viscosity, powdery feeling, smoothness, and cohesiveness of the above-mentioned fermented milk samples.
  • the sensory test results are shown in Table 2:
  • the fermented milk with Streptococcus thermophilus JMCC0031 as a starter strain has a good texture.
  • the fermentation curve of the original starter and the post-acidity will not change the texture of the fermented milk at the same time. Visible texture improvement effect.
  • Streptococcus thermophilus JMCC0032 has no effect on the fermentation of other strains and can significantly improve the aroma of fermented milk.
  • the proof experiment is as follows:
  • the activated Streptococcus thermophilus JMCC0032 strain was inoculated into sterilized raw milk at an inoculation amount of 1 ⁇ 10 6 CFU/mL, and the pH value of Streptococcus thermophilus JMCC0031 in the sterilized milk was recorded by online pH monitoring.
  • Another strain of Streptococcus thermophilus JMCC0033 was used as a reference to investigate the influence of Streptococcus thermophilus JMCC0032 on the fermentation speed characteristics of other fermentation strains and equal combinations with other strains.
  • the compounded combination agent is activated sequentially and set aside.
  • the activated strains or combinations were inoculated according to the inoculation amount of 30g in 1kg of raw milk and 70g of white sugar, fermented at 42°C for 5.5h, and then placed at 4°C for 24h after being demulsified by a stirrer to prepare fermented milk respectively.
  • Ci is the mass concentration of aroma components in the sample
  • Ai is the sample chromatographic peak area
  • A0 represents the standard sample chromatographic peak area
  • C0 represents the external standard concentration of the standard sample.
  • the sensory evaluation method is a 10-point intensity scale method for sensory properties (10 to 0 means extremely strong to imperceptible) , using this method to carry out the aroma sensory test on the above-mentioned fermented milk samples, the results are shown in Table 3:
  • Streptococcus thermophilus JMCC0032 can improve the aroma index of fermented milk without affecting the post-fermented milk acid.
  • Embodiment 2-6 Auxiliary fermentation agent and application thereof
  • Examples 2-6 are respectively a kind of auxiliary starter and its application.
  • These auxiliary starters are Streptococcus thermophilus with a viable count of 1 ⁇ 10 10 CFU/g and a mass ratio of 1:0.5-2.
  • JMCC0031 and Streptococcus thermophilus JMCC0032 freeze-dried bacterial powder are mixed and prepared, and the marking code of these auxiliary fermentation agents is F2-6.
  • the auxiliary starter F2-F6 is compounded with 1-3 times the mass of yogurt compound starter JLB-1510 to obtain a compound starter
  • yogurt is prepared by fermenting reconstituted milk.
  • the yogurt preparation method is provided by Hebei Yiran Biotechnology Co., Ltd.
  • the method of using the yogurt compound starter JLB-1510 the only difference is that the yogurt compound starter JLB-1510 is replaced by a compound starter, and the specific ratio data is shown in Table 4.
  • Control group the yogurt fermented only with yogurt compound starter JLB-1510 was used as the control group.

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Abstract

La présente invention concerne un agent de fermentation auxiliaire et une application associée. L'agent de fermentation auxiliaire comprend Streptococcus thermophilus JMCC0031 et Streptococcus thermophilus JMCC0032 qui présentent un rapport de comptage viable de 1/0,5 à 2, et est utilisé en tant qu'agent de fermentation après mélangeage avec un agent de fermentation de yaourt classique pour faire fermenter du lait ou du lait reconstitué afin de préparer du yaourt. L'arôme et la texture du yaourt préparé sont remarquablement améliorés et l'agent de fermentation auxiliaire n'affecte pas l'effet de l'agent de fermentation de yaourt classique mélangé à l'agent de fermentation auxiliaire.
PCT/CN2021/133348 2021-10-20 2021-11-26 Agent de fermentation auxiliaire et application associée WO2023065459A1 (fr)

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CN115474630B (zh) * 2021-10-20 2024-05-14 君乐宝乳业集团有限公司 一种辅助发酵剂及其应用

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