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Lactobacillus plantarum lyophilized powder capable of prolonging shelf life of yogurt and preparation method

A technology of Lactobacillus plantarum and shelf life, which is applied in the field of food microorganism application and food manufacturing, can solve the problems of prolonging the shelf life of yogurt, and achieve the effect of prolonging shelf life and high stability

Active Publication Date: 2018-03-23
JIANGSU WECARE BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Strengthening production hygiene conditions can reduce the loss caused by pollution to a certain extent, but it cannot further extend the shelf life of yogurt

Method used

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  • Lactobacillus plantarum lyophilized powder capable of prolonging shelf life of yogurt and preparation method
  • Lactobacillus plantarum lyophilized powder capable of prolonging shelf life of yogurt and preparation method

Examples

Experimental program
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Effect test

Embodiment 1

[0026] The cryopreserved L.plantarum LP90 was inoculated into fresh MRS liquid medium, cultured at 37°C for 16 hours, and subcultured twice to obtain activated L.plantarum LP90 strains.

[0027] The preparation method of MRS liquid medium is: 10g peptone, 10g beef extract, 5g yeast extract powder, 20g sucrose, 2g dipotassium hydrogen phosphate, 5g sodium acetate, 2g trisodium citrate, 1g Tween 80, 200mg magnesium sulfate, 54mg Mix manganese sulfate with 1000mL distilled water evenly, adjust the pH to 6.5, and then sterilize at 121°C for 15min.

[0028] Prepare a secondary liquid seed medium, inoculate the previously obtained activated L. plantarum LP90 strain into the medium according to the weight ratio of 2%, and cultivate at a temperature of 37° C. for 12 hours until the OD of the seed solution reaches 3.0.

[0029] The secondary seed liquid is transferred to the fermenter according to the weight ratio of 2%, and cultivated at 37°C for 10 hours. During the fermentation proc...

Embodiment 2

[0032] The effect of L.plantarum LP90 on prolonging the shelf life of yogurt was tested through the following accelerated experiments:

[0033] Prepare reconstituted milk with 11.6% of whole milk powder (or skim milk powder), 6% of sucrose, and 82.4% of water. After dissolving, sterilize at 95°C for 5 minutes, cool to 43°C and add starter, in order to make the results of the antibacterial experiment more obvious. , add yeast and mold liquid to the above reconstituted milk according to the final concentration of 10cfu / mL.

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Abstract

The invention relates to the fields of food microorganism application and food production, in particular to lactobacillus plantarum lyophilized powder capable of prolonging the shelf life of yogurt and a preparation method. The lactobacillus plantarum lyophilized powder is prepared by mixing and lyophilizing a lactobacillus plantarum strain and an emulsification protectant, wherein the lactobacillus plantarum strain is preserved in the China General Microbiological Culture Collection Center (CGMCC) with a preservation number of CGMCC NO. 10453. The preparation method comprises the steps of strain activation, strain propagation, fermentation cultivation and lyophilization. The lactobacillus plantarum lyophilized powder has an inhibition effect on main spoilage molds and yeasts in a fermented dairy product, thereby prolonging the shelf life of the yogurt.

Description

technical field [0001] The invention relates to the fields of food microorganism application and food manufacturing, in particular to a freeze-dried powder of Lactobacillus plantarum and a preparation method for prolonging the shelf life of yogurt. Background technique [0002] In recent years, the consumption of domestic yogurt has been increasing year by year. Because yogurt needs to be stored at low temperature and has a short shelf life, a large amount of yogurt is discarded because it exceeds the shelf life. If some fresh-keeping method is used to extend the shelf life of yogurt by more than 7 days, a lot of waste will be reduced. [0003] Yeast and mold contamination are the main factors leading to the short shelf life of yogurt. In the production of yoghurt, the methods to reduce mold and yeast pollution are mainly to strengthen production sanitation conditions and add chemical preservatives. Strengthening production hygiene conditions can reduce the loss caused by ...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N1/04A23C3/08C12R1/25
CPCA23C3/08C12N1/04C12N1/20C12N1/205C12R2001/25
Inventor 汪欣方曙光姜甜夏九学杨洪来
Owner JIANGSU WECARE BIOTECHNOLOGY CO LTD
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