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Weissella cibaria lactic acid bacteria NC516. 11 as well as exopolysaccharide and application thereof

A technology of lactic acid bacteria Weisseri and exopolysaccharide, applied in the fields of application, bacteria, food science, etc., can solve the problems of easy crumbs of bread, rapid water dispersion, and easy collapse of dough, so as to prevent quality fission, reduce water loss, Low baking loss effect

Pending Publication Date: 2021-12-03
NANJING UNIV OF FINANCE & ECONOMICS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, most of the bread products in the domestic market are made of pure wheat, and the output of coarse grain and miscellaneous grain bread is far lower than that of wheat bread.
The main reason is that buckwheat flour lacks gluten, the dough made is easy to collapse, the gluten is weak, and it is not easy to form.

Method used

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  • Weissella cibaria lactic acid bacteria NC516. 11 as well as exopolysaccharide and application thereof
  • Weissella cibaria lactic acid bacteria NC516. 11 as well as exopolysaccharide and application thereof
  • Weissella cibaria lactic acid bacteria NC516. 11 as well as exopolysaccharide and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The screening of embodiment 1 bacterial strain

[0031] The present invention provides Weissella cibaria NC516.11. The Weissella cibaria NC516.11 is obtained by separation, purification and identification from Fenjiu koji, and a 10 g sample of koji is weighed by aseptic operation , put it into an Erlenmeyer flask filled with 90ml sterile normal saline, shake it well, perform a ten-fold gradient dilution with sterile normal saline, select a suitable dilution of the sample dilution, spread it on the MRS solid medium, and place Incubate at 37°C for 24-48 hours. Pick a single colony, streak and purify it on the MRS agar plate for many times, until the colonies on the whole plate have the same shape, pick a single colony and put it in the MRS liquid medium for enrichment culture. All the obtained strains were stored frozen at -80°C in MRS liquid medium containing 40% glycerol.

[0032] Identification of strains

[0033] Using 16S rDNA to sequence it to obtain the sequence...

Embodiment 2

[0037] Example 2 Preparation and measurement of rheological properties of the exopolysaccharide of Weissella angustiella NC516.11

[0038] Lactobacillus weisneri NC516.11 was inoculated in mMRS medium (2% sucrose was added to 100 mL of MRS medium) at a volume ratio of 2% and cultured at 35° C. for 24-24 hours. After the cultivation, the flask was placed in a water bath at 100°C for 10 minutes to inactivate the lactic acid bacteria. After cooling to room temperature, the culture solution was centrifuged at 10,000 g for 20 min at 4°C to remove lactic acid bacteria. The supernatant was mixed with an equal proportion of 10% trichloroacetic acid solution, allowed to stand at 4° C. for 12 hours, and centrifuged at 12,000 g for 20 minutes at 4° C. to remove protein. Add 4 times the volume of ethanol to the supernatant, let stand at 4°C for 12h, and centrifuge at 12000g for 30min at 4°C to obtain crude polysaccharide. The crude polysaccharide was dissolved in ultrapure water, dialyz...

Embodiment 3

[0040] Example 3 Preparation of Fermented Buckwheat Dough Using Weissella esophagus exopolysaccharide

[0041] The exopolysaccharide is dissolved in distilled water with 4%, 6%, 8% (m / v), and the buckwheat flour, the water containing the exopolysaccharide of Ansinophila phalanx, are mixed to obtain the buckwheat dough, and the buckwheat dough is placed Ferment for 6-10 hours at 35°C and 80%-90% humidity to obtain fermented buckwheat dough. Use a rheometer to measure the rheological properties of the dough, using a 25mm flat plate with a gap of 2mm and a frequency of 0.1-10Hz.

[0042] figure 2 It shows that both G' and G" in buckwheat dough increase with the increase of frequency. G' value increases with the increase of EPS content at the same frequency, indicating that high concentration EPS can make buckwheat dough have greater elasticity. Buckwheat dough has G The characteristic of '>G'. All doughs exhibit the property of being more elastic than viscous, which plays a po...

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Abstract

The invention discloses weissella cibaria lactic acid bacteria NC516.11 as well as exopolysaccharides and application thereof. The preservation number of the weissella cibaria lactic acid bacteria NC516.11 is CGMCC No. 23107. The strain is obtained by separating and purifying Fen liquor distiller's yeast, and is identified as weissella cibaria lactic acid bacteria. Experiments prove that the strain can increase the content of total phenols and flavones in buckwheat dough and promote release of nutrient substances. Meanwhile, the microstructure of the buckwheat bread can be improved, and baking loss is reduced. The buckwheat bread prepared from the weissella cibaria lactic acid bacteria is soft in taste, nutritional, healthy and wide in market prospect.

Description

technical field [0001] The invention relates to microorganisms and food fermentation, in particular to Lactobacillus weisserii NC516.11 and its extracellular polysaccharide and application. Background technique [0002] In recent years, with the improvement of people's living standards, people's diet concept has gradually changed from eating well to eating well. People's demand for coarse grains and miscellaneous grain bread is gradually increasing. However, most of the bread products in the domestic market are made of pure wheat at present, and the output of coarse grains and miscellaneous grains bread is far lower than that of wheat bread. The main reason is that buckwheat flour lacks gluten, the dough made is easy to collapse, the gluten is weak, and it is not easy to form. [0003] As a probiotic, lactic acid bacteria are widely used in the food fermentation industry. Most lactic acid bacteria will produce secondary metabolites such as lactic acid during the fermentati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12P19/04A21D2/18A21D8/04A21D15/00A23L29/269A23L29/30C12R1/01
CPCC12N1/20C12P19/04A21D2/181A21D8/045A21D15/00A21D8/047A23L29/269A23L29/30A23V2002/00A23V2200/242A23V2200/202
Inventor 王立峰厉珺徐斐然熊文飞蒋栋磊姚轶俊鞠兴荣
Owner NANJING UNIV OF FINANCE & ECONOMICS
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