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A strain of Lactobacillus paracasei and its application

A technology of Lactobacillus and para-cheese, applied in the field of microorganisms, can solve the problems of reducing product acceptability, achieve large-scale industrial application, soft acidity, and maintain the effect of texture

Active Publication Date: 2019-09-06
UNIV OF SHANGHAI FOR SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, simply reducing the milkfat content in ingredients will reduce the acceptability of the product

Method used

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  • A strain of Lactobacillus paracasei and its application
  • A strain of Lactobacillus paracasei and its application
  • A strain of Lactobacillus paracasei and its application

Examples

Experimental program
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Effect test

Embodiment 1

[0029] Screening and identification of embodiment 1 Lactobacillus paracasei AR93

[0030] 1.1 Sample dilution preparation and strain isolation

[0031] Collect kefir granules from Tibetan pastoral areas, crush them, add 15 mL of sterile water, and shake vigorously for 20 minutes. Using the concentration gradient dilution method (10-1-10-4), take 100uL of the diluted solution and spread it on the MRS agar medium plate, and culture it anaerobically at 37°C for 48 hours, and select the strains with large colony, fast growth and high filament viscosity. Further separation and purification by streaking.

[0032] 1.2 Initial screening of strains

[0033] Inoculate the strain with high thread-picking viscosity in step 1.1 into MRS liquid medium, and culture it at 37°C for 24 hours to prepare a seed liquid, and insert it into the sterilized MRS liquid medium according to the inoculation amount of 5%, and incubate at 37°C After static culture for 48 hours, the exopolysaccharide cont...

Embodiment 2

[0050] Embodiment 2 prepares low-fat yogurt with Lactobacillus paracasei AR-93

[0051] The lactic acid bacteria AR-93 preserved in the skimmed milk medium was inserted into the sterilized skimmed milk medium according to the inoculum amount of 5%, and the culture was statically cultured at 37° C. for 48 hours for activation. The activated strain was inoculated into a 150mL low-fat milk Erlenmeyer flask at a 5% inoculation amount, cultured statically at 37°C until the milk solidified, and kept at 4°C for 16 hours to obtain yogurt without adding a thickener. The acidity of the obtained yoghurt is soft, little whey is separated out, the viscosity of the low-fat yoghurt is 1347mPa·s, the water holding capacity of the yoghurt is 15.7%, and the acidity is 77oT.

Embodiment 3

[0052] Embodiment 3 Lactobacillus paracasei AR-93 prepares low-fat yogurt

[0053] The lactic acid bacteria AR-93 preserved in the skimmed milk medium was inserted into the sterilized skimmed milk medium according to the inoculum amount of 5%, and the culture was statically cultured at 37° C. for 48 hours for activation. The activated strain was inoculated in a 150mL low-fat milk conical flask at an inoculation amount of 8%, and cultured at 37°C until the milk solidified, and kept at 4°C for 16 hours to obtain yogurt without adding thickener. The acidity of the obtained yoghurt is soft, little whey is separated out, the viscosity of the low-fat yoghurt is 3060mPa·s, the water holding capacity of the yoghurt is 20.9%, and the acidity is 80oT.

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Abstract

The invention relates to Lactobacillus paracasei, which is named as Lactobacillus paracasei AR-93, and a preservation number is CGMCC 9443. The Lactobacillus paracasei AR-93 is taken as a low-fat yoghurt starter and as a raw material for extracting exopolysaccharide. The acid production speed of the Lactobacillus paracasei AR-93 during a low-fat yoghurt fermentation process is slow, so that the yoghurt products have the advantages of soft acidity and rich flavor, the fermented low-fat yoghurt is viscous. The exopolysaccharide produced by Lactobacillus paracasei can obviously improve the texture properties such as structural state of the yoghurt, precipitation of milk serum is minimized, a stabilizing agent is not required for the product, and the requirement of the low-fat yoghurt without addictives by the consumers is satisfied.

Description

technical field [0001] The invention relates to microorganisms, in particular to a strain of Lactobacillus paracasei and its application. [0002] technical background [0003] Yogurt is a curd product produced by fermenting and cultivating specific lactic acid bacteria. It has high nutritional value and good flavor. Yogurt can improve the micro-ecological community structure in the intestinal tract, enhance the body's immunity, and has various active functions. At present, yogurt production has become one of the fastest-growing dairy products in my country's liquid milk except pasteurized milk. With the increase of diseases such as obesity and diabetes, consumers' awareness of healthy diet has gradually increased, and the fat content in conventional dairy products has attracted more attention, and people are more willing to prefer low-fat dairy products. [0004] Milk fat plays an important role in creating the characteristic texture, flavor and mouthfeel of dairy products....

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23C9/123C12P19/04C12R1/245
Inventor 艾连中夏永军王光强任玮陈卫郭本恒
Owner UNIV OF SHANGHAI FOR SCI & TECH
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