Edible'Linggu'fungus series

A technology of spirit mushrooms and bacterial strains, applied in the directions of microorganisms, dairy products, biochemical equipment and methods, etc., can solve problems such as poor functionality and monotonous varieties, and achieve improved nutrient absorption, low price, and simple cultivation and application processes. Effect

Inactive Publication Date: 2005-02-23
黑龙江省科学院应用微生物研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These long-term strains and products are monotonous and poorly functional

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Ling mushroom strain, said strain is a symbiotic strain comprising Luveromyces yaroque, Ruyveromyces thermotolerant, Streptococcus lactis and Lactobacillus lactis.

[0013] The above-mentioned mushroom strain, the central part of the strain is mainly composed of candida yeast, and the vegetative cells of the yeast are distributed on the outside and surface of the strain, responsible for nutrition and budding fission, Streptococcus lactis and lactic acid milk The bacilli are distributed around the yeast cells and exist in the form of paired long chains or short chains or long rods.

[0014] Strain isolation method:

[0015] Take 2 small pieces of natural spirit mushroom cells (such as 5mm×5mm in size), put them in a triangular flask, wash them with sterile water several times, pour out the solution, treat with 50mm sterile 75% for 10 minutes, and pour out the alcohol , add 200ml sterile water to wash.

[0016] Take 2 small pieces of the above-mentioned bacterium and pl...

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PUM

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Abstract

A linggu bacteria series for the fermentation of milk products is a symbiotic bacteria series including two different yeasts, lactostreptococcus and cillobacterium. Its central structure is yeast pseudofilament. The nutritive cells of yeast are distributed on the outside and surface of bacteria series. The lactostreptococcus and cillobacterium are distributed on the periphery of yeast cells.

Description

Technical field: [0001] The invention relates to a composition of edible fungi mainly used in the dairy industry. Background technique: [0002] At present, milk products are mainly divided into three categories: pure milk type, nutrition-enhanced type and fermented milk type. Among them, lactic acid fermented yogurt and its diluted beverage are composed of mixed fermentation of Bacillus bulgaricus and Streptococcus thermophilus The traditional fermented milk product line. These long-term strains and products are monotonous in variety and poor in functionality. Invention content: [0003] The object of the present invention is to provide a strain of spirit mushroom, which can be used as a fermentation strain of animal milk to produce various biologically active substances after fermentation of dairy products, thereby improving the absorbability and nutritional value of dairy products. [0004] The purpose of the present invention is achieved like this: [0005] Spirit m...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/127C12N1/00
Inventor 刘宇峰王金英
Owner 黑龙江省科学院应用微生物研究所
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