CN105820968B - One plant of lactobacillus paracasei and its application - Google Patents
One plant of lactobacillus paracasei and its application Download PDFInfo
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Abstract
One plant of lactobacillus paracasei (Lactobacillus paracasei), is named as lactobacillus paracasei AR-93, and deposit number is CGMCC 9443.Lactobacillus paracasei AR-93 can be used as low fat sour milk leavening and as the raw material for extracting exocellular polysaccharide.Lactobacillus paracasei AR-93 of the invention produced during fermenting low fat sour milk acid it is more slow so that sour milk products acidity is soft, flavor is full.The resulting low fat sour milk that ferments is sticky.The exocellular polysaccharide that this bacterial strain generates can significantly improve the texture characteristics such as the structural state of Yoghourt, reduces whey and is precipitated, makes product without adding stabilizer, meet the needs of consumer is to no added low fat sour milk.
Description
Technical field
The present invention relates to microorganisms, in particular to one plant of lactobacillus paracasei and its application.
Technical background
Yoghourt is a kind of curdled milk product using the fermented culture production of specific lactic acid bacteria, and nutritive value is higher, flavor
Well, and Yoghourt can improve Tiny ecosystem structure of community in enteron aisle, enhance the immunity of body, have the function of various active.
Currently, Yoghourt Production becomes in China's liquid milk increases production most fast one of dairy products in addition to pasteurization milk.With fat and
The diseases such as diabetes increase, and the consciousness of healthy diet is also gradually increased in consumer, and content fatty in conventional dairy product
The concern that people are more is caused, people are more willing to tend to low fat dairy products.
Butter oil texture distinctive for formation dairy products, flavor and taste play an important role.Low fat sour milk is due to fat
Content is lower, the bad phenomenons such as viscosity is low, structural state is coarse, whey precipitation, poor taste usually occurs.Therefore, subtract merely
Dairy fat content in few ingredient can reduce the acceptability of product.Exopolysaccharides Produced by Lactic Acid Bacteria (EPS) refer to lactic acid bacteria its growth,
Be secreted into extracellular capsular polysaccharide or mucus in metabolic process, ingredient and structure is complicated, can be used as thickener, stabilizer,
Water binding agent etc. is applied to the numerous areas such as food, pharmacy.In dairy products, exocellular polysaccharide produces the exocellular polysaccharide of bacterium and its generation
Viscosity, the stability having can effectively improve the rheological properties and texture characteristic of acidified milk, whey avoided to be precipitated；Together
When, lubrication sense and flavor can be improved.High-yield extracellular polysaccharide lactic acid bacteria can be effectively combined moisture extra in Yoghourt, improve
The viscosity of Yoghourt, and reduce mechanical processing process and the texture of sour milk products is damaged, reduce the syneresis defect of product.
In addition, the produced exocellular polysaccharide of high-yield extracellular polysaccharide strains also has good physiological function, cream enhancing intestinal mucosa
Adsorption capacity adjusts immunity, reduces cholesterol and blood pressure etc..Therefore, carry out the screening operation of high-yield extracellular polysaccharide lactic acid bacteria,
For improving the production and processing of dairy products, developing the sour milk product of characteristic, there is very important economic benefit and social benefit.
Summary of the invention
The purpose of the present invention provides one aiming at the deficiency for the lactic acid bacteria for lacking high-yield extracellular polysaccharide in the prior art
Lactobacillus paracasei and its application of high exocellular polysaccharide are capable of in strain, and bacterial strain of the invention ferments lowfat milk under optimum conditions,
The Yoghourt acidity obtained after fermentation is soft, and flavor is full, and texture is good.
In order to achieve the object of the present invention, the invention adopts the following technical scheme: one plant of lactobacillus paracasei
(Lactobacillus paracasei), is named as lactobacillus paracasei AR-93, and the bacterial strain is on July 11st, 2014 in
State's Microbiological Culture Collection administration committee common micro-organisms center (address: Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3) is protected
Hiding, deposit number are CGMCC 9443, and gene order is as shown in SEQ ID NO.1.
Above-mentioned lactobacillus paracasei AR-93 is screened from Kefir grains particle.Separation screening is carried out to Kefir grains particle, utilizes ladder
Dilution method is spent, the sample liquid after dilution is coated on MRS plate, 37 DEG C of constant temperature incubations are selected and produce the bacterium colony that viscosity can be good, pass through
Morphologic observation is carried out to the high yield Acarasiales strain that separation obtains after scribing line separation, combining with fermentation experiment screening determines high-yield extracellular polysaccharide
Bacterial strain.Bacterial strain high-yield extracellular polysaccharide of the present invention, yield of extracellular polysaccharide 206.4mg/L.
Application of the lactobacillus paracasei AR-93 as low fat sour milk leavening.
Application of the above-mentioned lactobacillus paracasei AR-93 as low fat sour milk leavening, the method is as follows:
(1) lactobacillus paracasei AR-93 is activated；
(2) strain after activation is inoculated in the container containing low fat milk by the inoculum concentration of 5-10%, 37 DEG C of standing hairs
Ferment obtains low fat sour milk to curdled milk, 4 DEG C of post-fermentation 16h.
Activation described in step (1) refers to: by the lactobacillus paracasei AR-93 being preserved in skimmed milk culture medium by
5% inoculum concentration accesses in sterilized non-fat cream culture medium, and 37 DEG C of stationary culture 48h are activated.
The lactobacillus paracasei AR-93 fermentation low fat sour milk filtered out using the present invention, acidity is soft, few whey analysis
Out, low fat sour milk viscosity is 3060mPas, and Yoghourt retention ability is 20.9%, and acidity is 80 ° of T.Using bacterial strain of the invention into
The fermentation of row low fat sour milk, can effectively keep the texture of Yoghourt, improve the stability of Yoghourt.
Application of the lactobacillus paracasei AR-93 as the raw material for extracting exocellular polysaccharide.
Application of the above-mentioned lactobacillus paracasei AR-93 as the raw material for extracting exocellular polysaccharide, is by lactobacillus paracasei AR-
To remove thallus and coagulated protein, supernatant is precipitated with trichloroacetic acid method and removes protein precipitation for centrifugation after 93 fermentation liquid boils,
Then it is precipitated with the alcohol precipitation method, takes and dialysed again with water after being precipitated and dissolved in water, obtain exocellular polysaccharide.
The centrifugation is 4 DEG C, 9000g, centrifugation 20min with the centrifugal condition for removing thallus and coagulated protein.
The fermentation liquid of the lactobacillus paracasei AR-93 is by lactobacillus paracasei AR-93 with the inoculation of 5% (v/v)
Amount is inoculated in skimmed milk powder and cultivates fermentation liquid obtained from 40h under the conditions of 37 DEG C.
The trichloroacetic acid method is that trichloroacetic acid is added in supernatant to final concentration 4% (w/v), is stood overnight；4℃,
9000g, centrifugation 20min remove protein precipitation.
The alcohol precipitation method are plus ethyl alcohol is to final concentration 75% (v/v), and 4 DEG C stand for 24 hours；4 DEG C, 9000g, centrifugation 20min
Take precipitating.
The lactobacillus paracasei AR-93 that the present invention filters out produced during fermenting low fat sour milk acid it is more slow so that
Sour milk products acidity is soft, and flavor is full.The resulting low fat sour milk that ferments is sticky, and the exocellular polysaccharide that this bacterial strain generates can be significant
Improve the texture characteristics such as the structural state of Yoghourt, reduces whey and be precipitated, make product without adding stabilizer, meet consumer to nothing
Add the demand of low fat sour milk.High-yield extracellular polysaccharide lactic bacteria strain provided by the invention and its low fat sour milk fermentation process are simple,
Heavy industrialization application may be implemented.
Detailed description of the invention
Fig. 1 is the bacterium colony figure of lactobacillus paracasei AR-93；
Fig. 2 is the growth curve of lactobacillus paracasei AR93.
Specific implementation method
The present invention is further explained combined with specific embodiments below.For specific method or material used in embodiment
Material, those skilled in the art can carry out conventional replacement according to existing technology and select on the basis of the technology of the present invention thinking
It selects, is not limited solely to the specific record of the embodiment of the present invention.
Experimental method used in following embodiments is conventional method unless otherwise specified；Used material,
Reagent etc., is commercially available unless otherwise specified.
MRS solid medium: peptone 10g/L, beef extract 10g/L, yeast extract 5g/L, K2HPO42g/L, citric acid
Diammonium 2g/L, sodium acetate 5g/L, glucose 20g/L, Tween 80 1mL, MgSO4·7H2O 0.58g/L, MnSO4·4H2O
0.25g/L, agar 20g/L adjust pH to 6.4.
Skimmed milk culture medium: skimmed milk powder 100g/L, 115 DEG C of sterilizing 15min.
The screening and identification of 1 lactobacillus paracasei AR93 of embodiment
The preparation of 1.1 sample diluting liquids and strain isolation
The Kefir grains particle from pasturing area in Tibet is acquired, is pulverized, 15mL sterile water is added, acutely shakes 20min.Using dense
It spends gradient dilution method (10-1-10-4), takes dilution 100uL to be coated on MRS agar medium plate, 37 DEG C of Anaerobic culturels
48h, the bacterial strain that choosing colony is big, growth is fast, Pick Wire viscosity is big, further scribing line isolates and purifies.
1.2 bacterial strain primary dcreening operations
By the big strain inoculated of Pick Wire viscosity in step 1.1 into MRS fluid nutrient medium, 37 DEG C of stationary cultures for 24 hours, are prepared
At seed liquor, in the MRS fluid nutrient medium of bacterium that gone out according to 5% inoculum concentration access, 37 DEG C of stationary culture 48h, measurement fermentation
Exocellular polysaccharide content in liquid, experimental result are as shown in table 1.
1 primary dcreening operation bacterial strain exocellular polysaccharide content of table
1.3 bacterial strain secondary screenings
1.3.1 curdled milk is tested
It will be preserved in the lactic acid bacteria in skimmed milk culture medium, is accessed in sterilized non-fat cow's milk culture medium by 5% inoculum concentration,
37 DEG C of culture 48h are activated, and the strain inoculated after activation is in the culture medium test tube of low fat milk containing 5mL, 37 DEG C of stationary cultures
It to Coagulation of milk, is inoculated in the triangular flask of low fat milk containing 150mL by 8% inoculum concentration, 37 DEG C of stationary cultures to Coagulation of milk,
Observe and record curdled milk state it is timely between.
1.3.2 the measurement of viscosity
The measurement of viscosity: it uses rheometer (Bo Lifei company DV-III+ type).The tested viscosity at 4 DEG C, rotor model
RV5 is measured under the speed of 16r/min three times respectively, and every 15s value is primary, and each sample does two parallel samples, is as a result counted
Calculate arithmetic mean of instantaneous value.
1.3.3 subjective appreciation
As shown in table 2, by subjective appreciation, obtain that one plant of curdled milk is fast, quality is sticky and flavorful bacterial strain, number
For AR-93.
2 secondary screening strain characteristic evaluation result of table
The identification of 1.4 bacterial strains
One plant of isolated bacterium is named into AR93, bacterium colony is as shown in Figure 1, oval or similar round, neat in edge, bacterium
It falls size and is generally 2~3mm, milky.By 16SrDNA sequence comparative analysis, the sequence and ncbi database as the result is shown
The homology of middle lactobacillus paracasei can identify that the bacterium is lactobacillus paracasei (Lactobacillus up to 99%
Paracasei), it is named as lactobacillus paracasei (Lactobacillus paracasei) AR-93, lactobacillus paracasei AR-
93 bacterial strains are on July 11st, 2014 in China Committee for Culture Collection of Microorganisms's common micro-organisms center (address: Beijing
The institute 3 of city, North Star West Road, Chaoyang District 1) preservation, number is CGMCC 9443.
1.5 strain growth characteristics
By activated lactobacillus paracasei AR-93 by 1% (v/v) inoculum concentration access MRS fluid nutrient medium, 37 DEG C quiet
Set culture for 24 hours, it is dense in the bacterium of 600nm measurement culture solution every 2h.It is plotted against time to obtain strains A R-93 in MRS so that bacterium is dense
Growth curve, result is as shown in Figure 2.The experimental results showed that lactobacillus paracasei AR-93 grown in MRS culture medium it is fast
Speed enters logarithmic phase in 2h or so, and 10h or so enters stationary phase.With the extension of incubation time, strain growth produces acid, and pH is not
It is disconnected to reduce, into stationary phase.
Embodiment 2 prepares low fat sour milk with lactobacillus paracasei AR-93
The lactic acid bacteria AR-93 that will be preserved in skimmed milk culture medium accesses the culture of sterilized non-fat cow's milk by 5% inoculum concentration
In base, 37 DEG C of stationary culture 48h are activated.Bacterial strain after activation is inoculated in 150mL low fat milk triangle by 5% inoculum concentration
In bottle, 37 DEG C of stationary cultures to Coagulation of milk, 4 DEG C of holding 16h obtain the Yoghourt for being not required to addition thickener.The acid of gained Yoghourt
Spend soft, few whey is precipitated, and low fat sour milk viscosity is 1347mPas, and Yoghourt retention ability is 15.7%, acidity 77oT.
3 lactobacillus paracasei AR-93 of embodiment prepares low fat sour milk
The lactic acid bacteria AR-93 that will be preserved in skimmed milk culture medium accesses the culture of sterilized non-fat cow's milk by 5% inoculum concentration
In base, 37 DEG C of stationary culture 48h are activated.Bacterial strain after activation is inoculated in 150mL low fat milk triangle by 8% inoculum concentration
In bottle, 37 DEG C of stationary cultures to Coagulation of milk, 4 DEG C of holding 16h obtain the Yoghourt for being not required to addition thickener.The acid of gained Yoghourt
Spend soft, few whey is precipitated, and low fat sour milk viscosity is 3060mPas, and Yoghourt retention ability is 20.9%, acidity 80oT.
4 lactobacillus paracasei AR-93 of embodiment prepares low fat sour milk
The lactic acid bacteria AR-93 that will be preserved in skimmed milk culture medium accesses the culture of sterilized non-fat cow's milk by 5% inoculum concentration
In base, 37 DEG C of stationary culture 48h are activated.Bacterial strain after activation is inoculated in 150mL low fat milk three by 10% inoculum concentration
In the bottle of angle, 37 DEG C of stationary cultures to Coagulation of milk, 4 DEG C of holding 16h obtain the Yoghourt for being not required to addition thickener.Gained Yoghourt
Acidity is soft, and few whey is precipitated, and low fat sour milk viscosity is 2824mPas, and Yoghourt retention ability is 19.5%, acidity 84oT.
The extraction of 5 lactobacillus paracasei AR-93 exocellular polysaccharide of embodiment
(1) actication of culture: lactobacillus paracasei AR-93 strain is inoculated in MRS fluid nutrient medium, under the conditions of 37 DEG C
Culture 12-16h is activated, continuous to activate for two generations.
(2) seed culture: after lactobacillus paracasei AR-93 is activated, being inoculated in skimmed milk, 115 DEG C of sterilizing 15min
Afterwards, 14-16h is cultivated under the conditions of 37 DEG C to curdled milk, in continuous culture two generations of activation, is used as female fermentation liquid.
(3) fermented and cultured: lactobacillus paracasei AR-93 is inoculated in skimmed milk with the inoculum concentration of 5% (v/v), 37
40h is cultivated under the conditions of DEG C.
(4) extraction purification of EPS: first passing around boiling water bath 10min for the fermentation liquid of above-mentioned preparation, degradable more to inactivate
The enzyme of sugar, is then centrifuged for (20min, 9000g, 4 DEG C) removing thallus and coagulated protein, supernatant are concentrated into the 1/3 of original volume, add
Add 80% (w/v) trichloroacetic acid to final concentration 4% (w/v), stands overnight, centrifugation (20min, 9000g, 4 DEG C) removes precipitating egg
White, concentrate adds 95% (v/v) ethyl alcohol to final concentration 75% (v/v), and 4 DEG C stand for 24 hours, is centrifuged (20min, 9000g, 4 DEG C), takes
Deionized water dissolving is precipitated, centrifugation (20min, 9000g, 4 DEG C) goes to precipitate, and supernatant deionized water dialysis 72h, every 8h change water one
It is secondary, it is freeze-dried to obtain Thick many candies sample.
Claims (10)
1. one plant of lactobacillus paracasei (Lactobacillus paracasei), is named as lactobacillus paracasei AR-93, the bacterium
Strain is on July 11st, 2014 in China Committee for Culture Collection of Microorganisms's common micro-organisms center's preservation, address: Beijing
The institute 3 of city, North Star West Road, Chaoyang District 1, deposit number are CGMCC NO.9443.
2. application of the lactobacillus paracasei AR-93 described in claim 1 as low fat sour milk leavening.
3. application of the lactobacillus paracasei AR-93 according to claim 2 as low fat sour milk leavening, feature exist
In:
Application method is as follows:
(1) lactobacillus paracasei AR-93 is activated；
(2) strain after activation is inoculated in the container containing low fat milk by the inoculum concentration of 5-10%, 37 DEG C of standing for fermentation are extremely
Curdled milk, 4 DEG C of fermentation 16h, obtains low fat sour milk.
4. application of the lactobacillus paracasei AR-93 according to claim 3 as low fat sour milk leavening, feature exist
In: activation described in step (1) refers to: the lactobacillus paracasei AR-93 being preserved in skimmed milk culture medium is connect by 5%
In kind amount access sterilized non-fat cream culture medium, 37 DEG C of stationary culture 48h are activated.
5. application of the lactobacillus paracasei AR-93 described in claim 1 as the raw material for extracting exocellular polysaccharide.
6. application of the lactobacillus paracasei AR-93 as the raw material for extracting exocellular polysaccharide, feature exist according to claim 5
In: centrifugation is after the fermentation liquid of lactobacillus paracasei AR-93 is boiled to remove thallus and coagulated protein, supernatant trichloroacetic acid
Method precipitating removes protein precipitation, is then precipitated with the alcohol precipitation method, takes and dialysed again with water after being precipitated and dissolved in water, obtained extracellular more
Sugar.
7. application of the lactobacillus paracasei AR-93 as the raw material for extracting exocellular polysaccharide, feature exist according to claim 6
In: the centrifugation is 4 DEG C, 9000g, centrifugation 20min with the centrifugal condition for removing thallus and coagulated protein.
8. application of the lactobacillus paracasei AR-93 as the raw material for extracting exocellular polysaccharide, feature exist according to claim 6
In: the fermentation liquid of the lactobacillus paracasei AR-93 is to be inoculated with lactobacillus paracasei AR-93 with the inoculum concentration of 5% (v/v)
Fermentation liquid obtained from 40h is cultivated under the conditions of 37 DEG C in skimmed milk powder.
9. application of the lactobacillus paracasei AR-93 as the raw material for extracting exocellular polysaccharide, feature exist according to claim 6
In: the trichloroacetic acid method is that trichloroacetic acid is added in supernatant to final concentration 4% (w/v), is stood overnight；4℃,9000g,
It is centrifuged 20min and removes protein precipitation.
10. application of the lactobacillus paracasei AR-93 as the raw material for extracting exocellular polysaccharide according to claim 6, feature
Be: the alcohol precipitation method are plus ethyl alcohol is to final concentration 75% (v/v), and 4 DEG C stand for 24 hours；4 DEG C, 9000g, centrifugation 20min take it is heavy
It forms sediment.
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| CN109706098B (en) * | 2019-01-21 | 2022-04-19 | 北京农学院 | Lactobacillus paracasei and application thereof |
| CN114736835B (en) * | 2022-04-24 | 2023-07-21 | 北京工商大学 | Lactobacillus paracasei strain SS-01, extracellular polysaccharide prepared by using strain, preparation method and application |
| CN116769673B (en) * | 2023-08-04 | 2023-12-29 | 云南农业大学 | Lactic acid bacteria with high extracellular polysaccharide yield and application thereof in preparation of wiredrawing yoghourt |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2012069546A1 (en) * | 2010-11-23 | 2012-05-31 | Chr. Hansen A/S | Use of glycosidase in preparation of a milk product |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2012069546A1 (en) * | 2010-11-23 | 2012-05-31 | Chr. Hansen A/S | Use of glycosidase in preparation of a milk product |
Non-Patent Citations (2)
| Title |
|---|
| Screening, identification and statistic optimization of a novel exopolysaccharide producing Lactobacillus paracasei HCT;Rihua Xu et al.;《 African Journal of Microbiology Research》;20100504;第4卷(第9期);摘要、第784页右栏第3-4段及表2 * |
| 产胞外多糖副干酪乳杆菌HCT对酸乳品质的影响;马世敏等;《中国农业大学学报》;20111231;第16卷(第6期);摘要 * |
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