Lactobacillus lactis subsp.Lavtis LLY003, and applications thereof in living bacterium-type mung bean juice fermented beverage

Abstract

The invention discloses Lactobacillus lactis subsp.Lavtis LLY003. Nutritional requirement of Lactobacillus lactis subsp.Lavtis LLY003 is simple, it is suitable for Lactobacillus lactis subsp.Lavtis LLY003 to grow in mung bean starch supernate prepared via only adding of a carbon source, and Lactobacillus lactis subsp.Lavtis LLY003 is capable of achieving key effects in bean juice fermentation. Lactobacillus lactis subsp.Lavtis LLY003 is capable of growing rapidly in bean juice fermentation, generating acid, and simplifying fermentation process, is suitable for production under existing conditions of the domestic manufacturers, and is capable of shortening production period. Pure bacterium fermentation of bean juice is capable of increasing safety factor and nutritional value of bean juice greatly; and flavor substances generated via lactobacillus metabolism are capable of improving the flavor of bean juice. Lactobacillus lactis subsp.Lavtis LLY003 is capable of maintaining the natural faint scent of mung bean; and the obtained living bacterium-type mung bean juice fermented beverage is a functional beverage high in nutritional value.

Description

technical field [0001] The invention relates to a strain of Lactococcus lactis and its application in live bacteria type mung bean juice fermented beverage. [0002] technical background [0003] Soybean juice is a well-known traditional snack in Beijing. It is gray-green in color, thick and mellow, sour and slightly sweet, and rich in protein, vitamin C, crude fiber and sugar. It has been loved by people for its functions of detoxification and dryness removal. However, the traditional soy juice is actually a by-product of making mung bean starch. It is ground with soaked mung beans and water, then poured into a large tank for fermentation, and the upper floating layer is heated and sterilized and kept at a low heat. It can be eaten as it is eaten. , the content of probiotics in soybean juice is very low, and this production method does not use artificial inoculation and pure-bred fermentation, which requires high environmental conditions and experience and technology, makin...

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is exactly for naturally fermented bean juice has no available bacterial classification, can't artificially inoculate and ferment; And common lactic acid bacteria nutrition requirement is strict, grows slowly in the mung bean starch supernatant liquid matrix, and acid producing ability is weak, has restricted the use of mung bean starch To solve the problem of developing fermented drinks with lactic acid bacteria pure bacteria as the main matrix, a strain of Lactococcus lactis is provided, which can grow rapidly and produce acid in the mung bean starch supernatant matrix.

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