A Lactiplantibacillus plantarum strain having the deposit number of CGMCC NO. 26778, and the use of the strain in the preparation of dairy products. The use comprises that the Lactiplantibacillus plantarum is first used as a single strain in the fermentation of skimmed milk, and the fermented milk can be directly curdled to prepare a pudding after being heated. The present invention further firstly discloses that the Lactiplantibacillus plantarum is used as an auxiliary starter culture for the co-fermentation with Streptococcus thermophilus in the preparation of an additive-free fermented milk. The present invention further relates to a dairy product, which has raw materials including raw milk and the above-mentioned Lactiplantibacillus plantarum.
A strain of Paenibacillus sp. for fermenting wheat bran to synthesize an extracellular polysaccharide is disclosed. A weight-average molecular weight of the extracellular polysaccharide synthesized by the strain is 300,800 to 451,200 daltons, and the extracellular polysaccharide is an acidic heteropolysaccharide composed of glucuronic acid, glucose and fucose in a molar ratio of (1.55 to 1.60):1:(1.63 to 1.72); a backbone of the extracellular polysaccharide is composed of a 1,3-linked glucose residue, a 1,3-linked fucose residue, a 1,3,4-linked fucose residue and a 1,4-linked glucuronic acid residue, a branch point is located at a 0-4 position of the 1,3,4-linked fucose residue, and a branch chain is composed of terminally linked glucuronic acid residues, and the extracellular polysaccharide is composed of a repeating unit shown in Formula I. The extracellular polysaccharide has a certain immunomodulatory effect, and has a good application prospect in food, medicine and related fields.
A strain of Paenibacillus sp. for fermenting wheat bran to synthesize an extracellular polysaccharide is disclosed. A weight-average molecular weight of the extracellular polysaccharide synthesized by the strain is 300,800 to 451,200 daltons, and the extracellular polysaccharide is an acidic heteropolysaccharide composed of glucuronic acid, glucose and fucose in a molar ratio of (1.55 to 1.60):1:(1.63 to 1.72); a backbone of the extracellular polysaccharide is composed of a 1,3-linked glucose residue, a 1,3-linked fucose residue, a 1,3,4-linked fucose residue and a 1,4-linked glucuronic acid residue, a branch point is located at a 0-4 position of the 1,3,4-linked fucose residue, and a branch chain is composed of terminally linked glucuronic acid residues, and the extracellular polysaccharide is composed of a repeating unit shown in Formula I. The extracellular polysaccharide has a certain immunomodulatory effect, and has a good application prospect in food, medicine and related fields.
An autoinducer-2 (AI-2) molecular response-based starting element and an Escherichia coli (E. coli) dynamic regulation system and method constructed thereby are provided. A cell density-dependent starting element PJ23119-LsrR-PlsrA based on an AI-2 molecular response is constructed. The element can be used to self-induce the expression of dCpf1, and crRNAs of different target genes are further assembled, such that the self-inducible element can be used for dCpf1-CRP to achieve the dynamic regulation of genes in a synthesis pathway. In the present disclosure, vectors pACYDuet-PJ23119-LsrR-PlsrA-dCpf1-CRP, pRSFDuet-GFP-mCherry, and pETDuet-crRNA can be constructed to simultaneously achieve the transcriptional activation and inhibition of different genes. The construction method of recombinant E. coli in the present disclosure is simple and has promising application prospects.
Provided are a strain of Leuconostoc citreum and the use thereof. The strain has the taxonomic name Leuconostoc citreum and a deposit number of CGMCC NO. 6431. The genome of the strain has two genes encoding levansucrases that are continuously arranged and normally expressed. The genes encoding levansucrases encode and express three respective levansucrases with molecular weights of 130 kDa, 90 kDa and 80 kDa. Three natural levansucrases with different molecular weights can be obtained by means of single fermentation of the Leuconostoc citreum, thereby improving the efficiency of preparing levansucrases.
Provided in the present invention is a strain of Paenibacillus sp. for synthesizing an exopolysaccharide by means of fermenting wheat bran, and the deposit number of the strain is CGMCC NO. 8333; the exopolysaccharide synthesized has a weight-average molecular weight of 300,800-451,200 daltons, and is an acidic heteropolysaccharide composed of glucuronic acid, glucose and fucose in a molar ratio of (1.55-1.60):1:(1.63-1.72); and a main chain of the exopolysaccharide is composed of 1,3-linked glucose residues, 1,3-linked fucose residues, 1,3,4-linked fucose residues and 1,4-linked glucuronic acid residues, a branch point is located at an O-4 position of the 1,3,4-linked fucose residue, and a branch chain is composed of terminal-linked glucuronic acid residues and the exopolysaccharide is composed of repeating structural units as shown in formula I. In addition, the exopolysaccharide also has a certain immunoregulation effect, and has good application prospects in food, medicine and related fields.
C12P 19/04 - Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
Monascus purpureus provided by the present disclosure has good sensory parameters, low content of harmful substances and rich beneficial substances, and has good texture parameters and industrial prospect.
Monascuspurpureuspurpureus) strain and the use thereof in the preparation of a dairy product. The strain deposit number is CGMCC No.18564. Also provided is a method for preparing cheese from the Monascus purpureus, the method comprising inoculating the Monascus purpureus into liquid milk containing a leavening agent, fermenting, coagulating, draining whey from curd, then ripening the curd to provide cheese.
A method for preparing fermented soybean milk by leuconostoc mesenteroides comprises the following step: inoculating the leuconostoc mesenteroides into soybean milk for fermentation metabolism to obtain the fermented soybean milk. The leuconostoc mesenteroides are CGMCC No.6432, ATCC 10830a, or CGMCC No.10064. The present invention further relates to the fermented soybean milk prepared by the method and an application of the fermented soybean milk in preparation of anti-caries foods. The inhibition rate of the fermented soybean milk to the formation of streptococcus mutans biofilm is greater than or equal to 62%.
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
9.
Bacillus subtilis for synthesizing GDP-L-fucose and application thereof
C12N 15/90 - Stable introduction of foreign DNA into chromosome
C12P 19/32 - Nucleotides having a condensed ring system containing a six-membered ring having two nitrogen atoms in the same-ring, e.g. purine nucleotides, nicotineamide-adenine dinucleotide
C12N 5/00 - Undifferentiated human, animal or plant cells, e.g. cell linesTissuesCultivation or maintenance thereofCulture media therefor
A61K 31/715 - Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkagesDerivatives thereof, e.g. ethers, esters
C12P 19/04 - Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
A Lactobacillus plantarum proliferator is a proteolytic mixture obtained by using a protease or a substance containing a protease to perform a degradation operation on a plant protein. The protease is one of a plant protease, an animal protease, a microbial protease, or a mixture thereof. The plant protein having undergone the degradation operation is one of a soybean protein, a mung bean protein, a chickpea protein, a broad bean protein, a pea protein, a hyacinth bean protein, a wheat protein, or a protein mixture thereof. A fermented product added with the Lactobacillus plantarum proliferator contains viable Lactobacillus plantarum of 1.0×109 cfu/g. A method of preparing the fermented product comprises the following steps: (1) mixing a main ingredient with Lactobacillus plantarum; (2) performing sterilization; and (3) performing inoculation and fermentation.
A61K 8/99 - Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution from microorganisms other than algae or fungi, e.g. protozoa or bacteria
13.
Paenibacillus sp. strain, cultivation method and use of the same
C08B 37/00 - Preparation of polysaccharides not provided for in groups Derivatives thereof
A61K 31/715 - Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkagesDerivatives thereof, e.g. ethers, esters
14.
Aspergillus oryzae aged cheese and preparation method thereof
Aspergillus oryzae spore powder is 0.001‰-0.008‰‰ of a mass of the raw milk; (2) adding rennin and obtaining curd after curding; (3) cutting the curd to obtain curd blocks; and (4) moulding the curd blocks after expelling whey, and performing pickling and maturing after demoulding, wherein 1-7 days are taken for maturing under 20-30° C.; 7-15 days are taken for maturing under 15-20° C.; 10-20 days are taken for continuing maturing under 8-12° C.; and relative humidity of an environment for maturing is 85%-95%.
Penicillium camemberti, Monascus sp. and Lactic acid bacteria leavening agent, fermenting until the pH value is 5.8 to 6.5, and adding chymosin to obtain curded milk; (2). placing the curded milk into a mold for molding so as to obtain a curd block; (3). brine salting or dry salt coating the curd block to ripen the curd block; the ripening method being: ripening at 20° C.-30° C. for 2-15 days, ripening at 12° C.-20° C. for 2-15 days, and ripening at 4° C.-15° C. for 10-45 days.
Disclosed are an extracellular polysaccharide with an immunomodulatory effect and a preparation method and use thereof. The extracellular polysaccharide consists of the following raw materials by mass fraction: 20.70-22.74% of glucosamine, 33.87-35.21% of glucose, 20.57-22.38% of arabinose, 11.85-12.74% of galactosamine and 8.74-11.20% of galactose, wherein the weight-average molecular weight is 11,864-15,473 daltons.
C12P 19/04 - Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
A61K 31/715 - Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkagesDerivatives thereof, e.g. ethers, esters
A23L 1/00 - Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00)
A61P 37/00 - Drugs for immunological or allergic disorders
Provide in the present invention is a method for preparing fermentation broth extracts having chymosin activity, comprising the steps of: obtaining the fermentation broth by culturing Paenibacillus CGMCC No.8333 using a wheat bran culture medium, and obtaining the extracts by taking the supernatant after centrifuging the resulting fermentation broth. Using these fermentation broth extracts, liquid milk can curdle in a short time, and non-specific hydrolysis of casein is low.
Provided are a new Paenibacillus sp. strain, the deposit number of which is CGMCC No.8333, and a method for culturing the exopolysaccharide; and an exopolysaccharide having a structural formula as shown in formula (I) being produced by the strain, as well as a production method thereof and its use in promoting the propagation of bifidobacterium. The exopolysaccharide shown by formula (I) has a moderate degree of polymerization (DP = 15 - 30) and has the functions of promoting the propagation of bifidobacterium, as well as adjusting human intestinal microflora.
Disclosed are aspergillus oryzae aged cheese and a preparation method thereof, wherein the preparation method of the aspergillus oryzae cheese comprises the following steps: (1) inoculating raw milk after sterilization with lactic acid bacteria fermentation agent and aspergillus oryzae spore powder, fermenting to a pH value of 6.3-6.5, wherein an additive amount of the aspergillus oryzae spore powder is 0.001%-0.008% of a mass of the raw milk; (2) adding rennin and obtaining curd after curding; (3) cutting the curd to obtain curd blocks; and (4) moulding the curd blocks after expelling whey, and performing pickling and maturing after demoulding, wherein 1-7 days are taken for maturing under 20-30°C; 5-15 days are taken for maturing under 15-20°C; 10-20 days are taken for continuing maturing under 8-12°C; and relative humidity of an environment for maturing is 85%-95%.
Disclosed is a method for preparing a glucan beverage, comprising the following steps: (1) inoculating leuconostoc mesenteroides into a fermentation medium, and carrying out aerobic cultivation to obtain a fermentation broth; (2) uniformly mixing the fermentation broth and a blending liquid containing a sweetener and an acidulant, and homogenizing and sterilizing, wherein the fermentation medium contains an aqueous solution of sucrose and tomato juice; the concentration of the tomato juice in the tomato juice aqueous solution is 40%-100% volume percent; the pH of the fermentation medium is adjusted to 6.0-8.0 with a base; and the volume percent of the content of the fermentation broth in the total amount of the glucan beverage is 15.5%-66.6%.
A method for preparing mold ripened cheese, comprising the following steps: (1) sterilizing raw milk and cooling to obtain treated milk; inoculating the treated milk with penicillium camemberti, monascus sp. and lactic acid bacteria leavening agent, fermenting until the pH value is 5.8 to 6.5, and adding chymosin to obtain curded milk; (2) placing the curded milk into a mold for molding so as to obtain a curd block; (3) brine salting or dry salt coating the curd block to ripen the curd block; the ripening method being: ripening at 20°C-30°C for 2-15 days, ripening at 12°C-20°C for 2-15 days, and ripening at 4°C-15°C for 10-45 days.
A quarky cheese and manufacturing method thereof, the method comprising the following steps: (1) condensing raw milk in vacuum at 40-50℃ to form a protein of 6.0-8.0wt%, uniformly mixing the protein with thin cream, homogenizing, conducting heat treatment at 90-95℃ for 5-10 min, then cooling to 30-34℃, to obtain the treated milk; (2) inoculating a lactobacillus starter used for conventional quark cheese into the treated milk, and fermenting at 30-34℃ for 90-120 min, the mixing conditions during fermentation being: mixing 2-6 min at 300-600 rpm/min, stopping for 5-15 min, and alternating the mixing and stopping processes; (3) filling and simultaneously online adding rennin aqueous solution and uniformly mixing, and upon completion of the filling process, allowing to stand and ferment at 28-32℃ until the pH value is 4.70-4.75, then transferring to a cold storage to be cooled for 8-12 hours.
Provided is a strain of exopolysaccharide-secreting Lactobacillus plantarum and an application thereof. The deposit number of the strain is CGMCC No. 5222. The strain differs from other strains of Lactobacillus plantarum in the amount of exopolysaccharide secreted, has unique physiological and biochemical characteristics and genetic background, and is a newly isolated and identified strain of Lactobacillus plantarum. The exopolysaccharide secreted by the strain is capable of eliciting B lymphocyte proliferation to enhance immunity, and is applicable in medicaments, healthcare products and food products for immunity enhancement.
C12P 19/04 - Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
C08B 37/00 - Preparation of polysaccharides not provided for in groups Derivatives thereof
A61K 31/715 - Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkagesDerivatives thereof, e.g. ethers, esters
A strain of exopolysaccharide-secreting Lactobacillus brevis, BDLB0001, and an application thereof. The Lactobacillus brevis is deposited at the China General Microbiological Culture Collection Center of the China Committee of Culture Collection for Microorganisms, with a deposit number of CGMCC No. 5223. The Lactobacillus brevis secrets an elevated amount of exopolysaccharide, where the exopolysaccharide secreted is capable of eliciting B lymphocyte proliferation to enhance immunity, and has application prospects in medicaments, healthcare products and food products for immunity enhancement.
C12P 19/04 - Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
A23C 9/123 - Fermented milk preparationsTreatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceaeYoghurt
A61K 31/715 - Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkagesDerivatives thereof, e.g. ethers, esters
Disclosed are a processed cheese stored at room temperature and a preparation method therefor. The processed cheese stored at room temperature comprises the following raw materials: natural cheese 15-65%, fat products 2-14%, milk solid substances other than the natural cheese and fat products 3-40%, starch 4-10%, plant protein 3-7%, antioxidant 0.1-0.5%, emulsifying salt 1.5-2.5% and water 13-25%; the percentages are the mass percent of each raw material out of the total raw material; the emulsifying salt is a phosphate. The processed cheese of the present invention can be stored at room temperature, and has a shelf life of at least 4 months, which surpasses the current Chinese market situation wherein cheese can only be kept in cold storage, and contributes to expansion of the cheese market; the processed cheese produced has a mild flavour, which can maintain the original characteristic flavour and functional properties of a classic cheese; and it has a relatively hard texture, which can be packaged into flexible forms of snack.
