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A kind of Leuconostoc enterica and its application in cheese production

A technology of Leuconostoc enterolis and seeds, which is applied in the field of microorganisms, can solve the problems of blank screening standards for cheese bacteria systems and less research on the screening of mesophilic lactic acid bacteria, and achieve good flavor, good tissue shape, and high yield. Effect

Active Publication Date: 2018-07-20
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are few researches on mesophilic new starters in China, and they are mainly interested in the screening and preparation of yogurt starters (mainly thermophilic lactic acid bacteria), while the research on the screening of mesophilic lactic acid bacteria that can be used in cheese production is less There are few, and there is even a blank in the screening criteria for the cheese fungus system

Method used

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  • A kind of Leuconostoc enterica and its application in cheese production
  • A kind of Leuconostoc enterica and its application in cheese production
  • A kind of Leuconostoc enterica and its application in cheese production

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Example 1 Obtaining of Leuconostoc enterococcus CGMCC No.10750

[0032] (1) Activation: the milk sample taken from Tibet was taken out from the cryopreservation tube, and inoculated into M17 broth medium sterilized at 121° C. for 15 minutes with an inoculum size of 2% (v / v) ( (purchased from the British OXOID company) and cultivated at 30°C for 36 hours, and continuously cultured for three generations to obtain activated strains.

[0033] (2), the activated bacterial classification that step (1) gained is inoculated in the skim milk culture medium with the inoculum amount of 2% (v / v), after 15 ℃ of cultures 16 hours, select the bacterial strain with strong fragrance, get final product. Select the strain that meets the above conditions and name it LM79.

[0034] Leuconostoc enterolis LM79 was deposited in the General Microorganism Center (CGMCC) of the China Committee for the Collection of Microbial Cultures on April 27, 2015. The preservation address is: No. 3, Yard No...

Embodiment 2

[0035] Example 2 Morphological and cultural characteristics of Leuconostoc enteroenteritis CGMCC No.10750

[0036] Culture characteristics: After culturing Leuconostoc enterococcus CGMCC No.107500 at 30°C for 2 days with the improved M17agar medium, the culture characteristics were observed.

[0037] Table 1 Culture characteristics of Leuconostoc enterolis CGMCC No.10750 on medium

[0038] culture medium

[0039] The results in Table 1 show that Leuconostoc enterica CGMCC No.10750 grows well on the improved M17agar medium. The colonies are transparent at the beginning, and the colonies are small, and then grow rapidly. After 2 days, the colonies are large and transparent and have fluidity . Leuconostoc cells are spherical, with a diameter of 0.9-1.2 μm, in pairs, in short or long chains, and their morphological characteristics are consistent with those of Leuconostoc enterica.

Embodiment 3

[0040] Example 3 The Physiological and Biochemical Characteristics of Leuconostoc Enteritidis CGMCC No.10750

[0041] a), fermentation characteristics test

[0042] Leuconostoc enterococcus CGMCC No.10750 was inoculated in an Erlenmeyer flask containing sterilized 10% skim milk medium at an inoculum size of 1% (v / v), and placed in a 30°C constant temperature incubator for cultivation until it Curd, inspect its curd flavor, whey precipitation status and curd texture, the results are shown in Table 2.

[0043] Table 2 Fermentation characteristics of Leuconostoc enterolis CGMCC No.10750

[0044] strain

curd condition

comment

Leuconostoc Enteritidis CGMCC No.10750.

Less whey precipitation, good texture

strong aroma

[0045] b), proteolysis ability test

[0046] Determination of proteolytic ability of strains by Folin-phenol reagent method: take 1 mL of sample solution, add 2.5 mL of 0.28M NaOH solution, mix well, and place at about 25°C for ...

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Abstract

The invention discloses leuconostoc mesenteroides as well as a preparation method and application thereof in cheese production. The leuconostoc mesenteroides is collected in the China General Microbiological Culture Collection Center (CGMCC), with a collection number CGMCC No.10750. The leuconostoc mesenteroides has good growth property and excellent phage resistance in milk, and the acid generation speed is moderate; and the cheese which is produced by using the leuconostoc mesenteroides has good flavor, and the yield is high. The leuconostoc mesenteroides can be used for preparing a starter of cheese and is applied to the processing technology of cheese or other fermented foods.

Description

technical field [0001] The invention relates to the field of microbes, in particular to Leuconostoc enterococci and its application in cheese production. Background technique [0002] Cheese, aka cottage cheese, comes in a variety of flavors, textures and forms. Cheese is made of milk, rich in protein and lipid, and has high nutritional value. With the improvement of people's living standards in our country, the demand for cheese is increasing. Microbial flora play an important role in cheese production and maturation, contributing to the development of product texture and flavor. The main starter of cheese plays an extremely important role in the formation of cheese texture and characteristic flavor. The main starter produces acid during the cheese production process, which can increase the activity of rennet, help to eliminate whey, inhibit the growth of harmful bacteria, and produce various enzymes to participate in the formation of the characteristic flavor and textur...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23C19/032C12R1/01
Inventor 刘振民黄宜莫蓓红郑远荣石春权于华宁
Owner BRIGHT DAIRY & FOOD CO LTD
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