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Lactobacillus rhamnosus R7970 as well as product and application thereof

A Lactobacillus rhamnosus and microorganism technology, applied in the field of Lactobacillus, can solve the problems of limited increase in viscosity of fermentation products, poor viscosity increase effect, etc., and achieve the effect of increasing colony, decreasing smoothness and increasing viscosity.

Pending Publication Date: 2022-04-22
金华银河生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For the existing Lactobacillus rhamnosus, the amount of capsular polysaccharide produced is relatively small, and the improvement of the viscosity of the fermentation product is also limited. Therefore, when it is applied to dairy products for fermentation, its viscosity-increasing effect is not good. excellent

Method used

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  • Lactobacillus rhamnosus R7970 as well as product and application thereof
  • Lactobacillus rhamnosus R7970 as well as product and application thereof
  • Lactobacillus rhamnosus R7970 as well as product and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A strain of Lactobacillus rhamnosus R7970 with high viscose yield was deposited in the General Microbiology Center of China Committee for Culture Collection of Microbial Cultures. The preservation number is CGMCC No.22244. The preservation time is April 27, 2021, and the preservation address is Chaoyang District, Beijing. No. 3, Courtyard No. 1, Beichen Road West Road.

[0041] 1. Acquisition of Lactobacillus rhamnosus R7970

[0042] The source of the Lactobacillus rhamnosus R7970 is provided in this embodiment, specifically, it is the probiotic Lactobacillus rhamnosus Probio-M9 (original strain M9) carrying a new manned spacecraft test ship for space mutagenesis obtained after isolation and screening. The Lactobacillus rhamnosus Probio-M9 is isolated from the breast milk of healthy women, and has the functions of improving the body's immunity, improving high blood pressure, and regulating intestinal flora. The basic parameters of the orbit are: apogee 7970Km, perigee...

Embodiment 2

[0088] Application of a strain of Lactobacillus rhamnosus R7970 with high mucilage in fermented dairy products.

[0089] The culture solution obtained by cultivating the culture solution of Lactobacillus rhamnosus R7970 activated for 3 generations (MRS enrichment liquid medium), the number of viable bacteria is 1×10 6 cfu / mL) 0.1mL was inoculated into 100g of skim milk, and the skim milk was composed of skim milk powder and water, wherein the mass ratio of skim milk powder: water was 1:9, and the total content of the culture solution of Lactobacillus rhamnosus R7970 was 3%.

[0090] The fermentation process is: static fermentation at 37°C, and the fermentation pH, titrated acidity and fermentation viscosity are measured every 2 hours, such as Figure 8-Figure 10 shown. In this embodiment, the original strain M9 was used as a control.

[0091] It can be seen from the measurement results that the fermented milk can reach the end point of fermentation after 15 hours of ferment...

Embodiment 3

[0093] A strain of Lactobacillus rhamnosus R7970 with high viscose yield was produced by fermentation using different carbon and nitrogen sources.

[0094] 1. Available carbon sources

[0095] Use different carbon sources to replace the carbon source glucose in the MRS enrichment liquid medium, and use the same amount as glucose, and measure the OD of the bacterial solution after culturing at 37°C for 24 hours 600 value, the test result is as Figure 11 shown. pass Figure 11 The results showed that Lactobacillus rhamnosus R7970 utilized more D-fructose, lactose, D-galactose, maltose, trehalose and glucose.

[0096] 2. Available nitrogen source

[0097] Use different nitrogen sources to replace the nitrogen source peptone in the MRS enrichment liquid medium, and use the same amount as the peptone, and measure the OD of the bacterial solution after culturing at 37°C for 24 hours 600 value, the test result is as Figure 12 shown. pass Figure 12 The results showed that L...

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Abstract

The invention discloses a lactobacillus rhamnosus R7970 as well as a product and application thereof. The lactobacillus rhamnosus R7970 is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.22244. The lactobacillus rhamnosus R7970 is a lactobacillus rhamnosus R7970. Compared with an original strain M9, the lactobacillus rhamnosus R7970 provided by the invention has the advantages that the bacterial colony is obviously increased, the surface is smooth, the edge is neat, the capsular can be obviously observed after the capsular staining, the surface roughness is obviously increased, the smooth degree is obviously reduced, the boundary between the cell wall and the outer capsular is clear, and more capsular polysaccharide is generated; the capsular polysaccharide has higher resistance to the environment, the survival rate of the capsular polysaccharide in intestinal tracts is improved, and the capsular polysaccharide has immunocompetence; in addition, the viscosity of the fermentation liquor can be remarkably increased, and the method is extremely suitable for preparing high-viscosity fermentation products.

Description

technical field [0001] The invention relates to the field of lactobacillus, in particular to a lactobacillus rhamnosus R7970 and its product and application. Background technique [0002] Lactic acid bacteria (LAB) is a general term for bacteria that can use fermentable carbohydrates to produce large amounts of lactic acid. Lactic acid bacteria fermentation can produce a variety of flavor substances and some functional ingredients. Exopolysaccharides (EPS) are important metabolites in the fermentation process of lactic acid bacteria. Some of them adhere to the cell surface to form capsular polysaccharides (capsular polysaccharides, CPS) or are secreted into the surrounding medium to form slime polysaccharides (SPS). . Exopolysaccharides are beneficial to improve the physicochemical properties of fermented dairy products and endow them with unique flavor and physiological functions. [0003] Lactic acid bacteria are widely distributed in nature and have rich species divers...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L33/135A23L11/50A23L11/60A23C9/123C12R1/225C12R1/46C12R1/23C12R1/245C12R1/01
CPCC12N1/20A23L33/135A23L11/50A23L11/60A23C9/1234A23C9/1238A23V2002/00A23V2400/125A23V2400/123A23V2400/175A23V2400/113A23V2400/51A23V2400/249A23V2200/324
Inventor 包维臣张建军李慧陈升富
Owner 金华银河生物科技有限公司
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