Method for preparing direct-vat-set(DVS) starter of lactic acid bacteria at normal temperature

Abstract

The invention provides a method for preparing a direct-vat-set(DVS) starter of lactic acid bacteria at normal temperature and aims to provide a method for preparing a DVS starter of lactic acid bacteria, which has the advantages of simple preparation process, low cost, high biomass and activity. The method comprises the following steps: applying lactose and glycerin on peeled and chopped steamed breads as a protectant, sterilizing, drying and using the peeled and chopped steamed breads as carriers; coating the bacterial suspension of lactic acid bacteria on the steamed bread carrier under a sterile condition to obtain the starter of lactic acid bacteria coated with the strain; and drying the starter of lactic acid bacteria coated with the strain by blowing at normal temperature and under the sterile condition to obtain the DVS starter of lactic acid bacteria. In the method, the lactose and the glycerin are applied on the steamed bread carriers as the protectant in the drying process of the steamed breads; simultaneously starch and proteins in the steamed breads can also well protect the lactic acid bacteria and the frozen damage is avoided; therefore, the starter is quite high in bacterial survival rate, activity and biomass. In addition, the method also has the advantages of simplicity, convenience for implementation and low cost.

Description

technical field [0001] The invention relates to the field of microorganisms, and more specifically, relates to a method for preparing lactic acid bacteria direct-throwing starter at normal temperature. Background technique [0002] Due to the rich nutritional value and good health care function of fermented yogurt, as well as the improvement of the consumption level of our people and the popularity of health concepts, the production and sales of yogurt have shown a rapid growth trend in recent years, with an average annual growth rate of 25%. my country's largest fermented dairy product. In my country's fermented yogurt products, the starter used in more than 80% of the yogurt is a concentrated freeze-dried starter. Because the yogurt starter is mostly prepared by freeze-drying, the freeze-drying preparation starter process is relatively loaded down with trivial details, and the investment and operating costs of the equipment needed for freeze-drying are high, energy consump...

AI Technical Summary

Problems solved by technology

Because the yogurt starter is mostly prepared by freeze-drying, the freeze-drying preparation starter process is relatively loaded down with trivial details, and the investment and operating costs of the equipment needed for freeze-drying are high, energy consumption is large, and the freeze-drying process time is long (typical freeze-drying The cycle needs at least 20h or more), so the product cost is very high, which is not conducive to industrial production

Moreover, the freeze-drying method is likely to cause the loss of bacterial cells and affect the activity of the bacterial cells.

[0003] At the same time, although domestic research on freeze-dried yogurt starter has been developed for more than 30 years, and a lot of manpower and material resources have been invested, no breakthrough has been made.

Therefore, the vast majority of yogurt starters are purchased from well-known foreign starter companies, leading to the monopoly of the starter market by foreign companies, with an average price of up to 5 million yuan / ton, while the annual consumption of starter starters in my country is about 300 tons , the cost of introducing yogurt starter is as high as 1.5 billion yuan

Since my country's dairy processing enterprises all use imported direct-input yogurt starters, the production cost is relatively high (the cost of starters for fermented milk products per ton is more than 200 yuan), which limits the application of direct-injection yogurt starters in small and medium-sized dairy companies. use