CN104877940B

CN104877940B - One plant of streptococcus thermophilus

Info

Publication number: CN104877940B
Application number: CN201510274935.3A
Authority: CN
Inventors: 官雪芳; 林斌; 徐庆贤; 钱蕾
Original assignee: Institute of Agricultural Engineering Technology of Fujian Academy of Agricultural Sciences
Current assignee: Fujian Academy Of Agricultural Sciences Agricultural Product Processing Research Institute
Priority date: 2015-05-27
Filing date: 2015-05-27
Publication date: 2018-07-27
Anticipated expiration: 2035-05-27
Also published as: CN104877940A

Abstract

The present invention provides one plant of streptococcus thermophilus, which is streptococcus thermophilus LCM 46（Streptococcus thermophilus LCM46）, China Committee for Culture Collection of Microorganisms's common micro-organisms center is preserved on March 17th, 2015, deposit number is CGMCC NO:10633.The advantage of the invention is that：Streptococcus thermophilus LCM 46 can be grown in 50 DEG C of environment, there is certain Adhering capacity and cholesterol degradation ability, can be using only fresh milk（Or recovery milk）Solidification type yoghourt crisp in taste is generated, strain lactobacillus plantarum HLX37 co-fermentations can be had by oneself with laboratory and generate the solidification type yoghourt of flavor and excellent taste, and reduce the acidity of Yoghourt.New fermentation bacterium source is provided for the production and prevention post-acidification of yoghurt phenomenon of sour milk products.

Description

One plant of streptococcus thermophilus

Technical field

The present invention relates to microorganisms technical fields more particularly to one plant can be with fresh milk（Or recovery milk）It is produced for fermenting raw materials The bacterial strain of raw Yoghourt.The bacterial strain is streptococcus thermophilus LCM 46（Streptococcus thermophilus LCM 46）.

Background technology

A kind of great nutritive value and taste flavor that Yoghourt is that the substances such as milk obtain after lactobacillus-fermented are splendid Dairy products, Yoghourt during the fermentation, can not only make the substances such as lactose, the protein in milk be converted to lactic acid, galactolipin, ammonia Easily by the substance of human consumption and absorption, the also metabolizable generation human body of Fermentative growth of lactic acid bacteria needs for base acid and small molecule peptide chain etc. The substances such as a variety of B family vitamins wanted simultaneously provide beneficial bacterium simultaneously.Based on this, drinking for Yoghourt can meet body to each well The demand of class nutriment greatly improves absorption and use efficiency of the body to nutriment such as calcium substance, is taken in Yoghourt Lactic acid bacteria may act on human body intestinal canal inner wall and form profitable strain and biological barrier, inhibit the breeding life of spoilage organisms etc. in enteron aisle It is long, inhibit intrusion of the harmful substance to enteron aisle, forms good body intestinal microecology balance system, the health care of body is played The effect that other foods can not be substituted.In addition drinkable yoghourt pair can also solve abdominal distension, the diarrhea that the bad crowd of lactose digestion generates The problems such as, the also degradable cholesterol of some lactobacillus inoculations reduces the ability that part carcinogen generates and produces γ-aminobutyric acid, Three high diseases are prevented to the mankind, cancer is resisted, the development of human health is promoted to play an important role.

The flavor and nutritive value of Yoghourt and the kinds of lactobacillus used are closely related, and obtaining good lactic acid bacteria culturers is The most crucial technology of fermentation allotment good yoghurt, therefore the Yoghourt fermentation lactic acid bacteria culturers of screening high-quality are always the heat studied Point.Since Yoghourt contains viable bacteria, after normal fermentation, stores, transport in product, sale, before eating, thalline is still to grow numerous It grows, Yoghourt pH value is caused to decline, acidification phenomenon after generation directly affects quality and the sale of sour milk products.Therefore Yoghourt is solved Rear acidification problem become the key factor for Quality of Yoghourt, numerous studies and practice have shown that thermophilus mushroom strain addition The generation of post-acidification of yoghurt phenomenon can be substantially reduced, therefore obtains good thermophilus mushroom lactic acid bacteria culturers to Yoghourt fermentation And the raising of quality is most important.

Based on this：The applicant is dedicated to filtering out the Yoghourt fermentation bacterium plant breast that can individually ferment or have by oneself with laboratory Bacillus HLX37 mixed fermentations produce the streptococcus thermophilus of Yoghourt, to the rear acidification of quality and reduction Yoghourt for raising Yoghourt Phenomenon provides new fermentation bacterium source.

Invention content

The purpose of the present invention is to provide the bacterial strains that a kind of raw materials such as fresh milk that can ferment produce Yoghourt, which is thermophilic Streptococcus LCM 46（Streptococcus thermophilus LCM 46）, the micro- life of China is preserved on March 17th, 2015 Object culture presevation administration committee common micro-organisms center, address are Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, and preservation is compiled Number be CGMCC NO: 10633.

To achieve the above object, the present invention adopts the following technical scheme that：

Doubtful Yoghourt fermentation liquid is acquired in the milk with acid flavor generated from spontaneous fermentation, using MC solid cultures Base is diluted it and is separately cultured, and picks out the red single bacterium colony of doubtful streptococcus thermophilus, preserves after purification, will preserve strain Be inoculated in recovery milk fermentation domestication culture, it is final obtain 1 plant can ferment at 42 DEG C 8h when make recovery milk ferment to be frozen into solid Yoghourt and the splendid lactic acid bacteria strains of flavor taste, are named as LCM 46.By carrying out morphological observation, physiology to bacterial strain Biochemical character identification, 16S rDNA gene sequencings and phylogenetic tree homology analysis, are finally accredited as streptococcus thermophilus （Streptococcus thermophilus）.

Further：

1. the exponential phase of the bacterium is the 2-12 after inoculation（h）, enter stablize growth period later；

2. the most suitable fermentation temperature of the bacterium is 40 DEG C, can be grown in the environment that temperature is up to 50 DEG C；

3. most suitable fermentation pH value is 6.0, it is suitble to the pH value range of growth between 4.3-7.5, fermentation and acid makes MC cultivate The pH value of base is reduced to 3.8-5.0；

4. the bacterium have it is certain stick, cholesterol degradation and acid-fast ability.

The bacterium can produce Yoghourt using only fermentation of materials such as fresh milks (or recovery milk) simultaneously, specially by LCM46 bacterium It is inoculated in MC fluid nutrient mediums and is fermented into strain mother liquor, be inoculated in fresh milk with 1% inoculum concentration, 42 DEG C of standing for fermentation Solidification type yoghourt product crisp in taste is made in 13h；Compared with independent fermentation, the bacterium and another bacterial strain plant breast in laboratory When bacillus HLX37 mixed fermentations prepare Yoghourt, it is greatly improved the flavor and mouthfeel of fermented yoghourt, specially first connects bacterium with 6% Amount by LCM46 be inoculated in sterilizing fresh milk in, 42 DEG C fermentation 5h after, then with 1% connect bacterium amount be added HLX37 bacterium continue ferment 8h, It can be obtained the coagulability sour milk product of flavor and excellent taste.

Lactobacillus plantarum HLX37（Lactobacillus plantarum HLX37）, in preservation on March 17 in 2015 In China Committee for Culture Collection of Microorganisms's common micro-organisms center, deposit number is CGMCC NO: 10632.

The beneficial effects of the present invention are：One plant of streptococcus thermophilus LCM46 is provided（Streptococcus thermophilu LCM46）Bacterial strain, the bacterium can grow on 50 DEG C of high temperature, there is certain Adhering capacity and cholesterol degradation energy Power, can be using only fresh milk（Or recovery milk）Solidification type yoghourt crisp in taste is produced, bacterial strain plant can be had by oneself with laboratory Lactobacillus HLX37 co-fermentations generate the solidification type yoghourt of flavor and excellent taste, and reduction Yoghourt acidity is acidified after alleviating and asks Topic generates.New fermentation bacterium source is provided to which post-acidification of yoghurt phenomenon is improved, prevented for the quality of Yoghourt.

Description of the drawings

The colonial morphology figure of Fig. 1 LCM 46.

The Gram's staining figure of Fig. 2 LCM46.

The JSM-6380LV scanning electron microscope thalli morphology observation charts of Fig. 3 bacterium LCM46.

The saturating color Electronic Speculum collection of illustrative plates of Fig. 4 LCM46.

The pcr amplified fragment collection of illustrative plates of Fig. 5 bacterium LCM46.

Fig. 6 bacterium LCM46 growth curve charts

The most suitable fermentation temperature figures of Fig. 7 bacterium LCM46.

The most suitable fermentation pH figures of Fig. 8 bacterium LCM46.

Specific implementation mode

It is the detailed description that the present invention elaborates the technical solution in conjunction with figure below：

Streptococcus thermophilus LCM 46 of the present invention（Streptococcus thermophilus LCM 46）It is from spontaneous fermentation Yoghourt in separation obtain.

The acclimation and screening of bacterium detaches

1mL naturally fermented milks are drawn from the zymotic fluid with yoghourt-flavored that spontaneous fermentation generates, and dilute 10 respectively^-5, 10^-6, 10^-7Power respectively takes 0.1ml to be coated on the tablet of the solid medium containing MC, after liquid to be diluted is absorbed by tablet, 42 DEG C are inverted culture for 24 hours, are picked out the kermesinus single bacterium colony 15 of doubtful streptococcus thermophilus, are crossed on MC solid plates respectively Purifying culture 3 times, while one single bacterium of each picking falls within 42 DEG C of stationary cultures in MC fluid nutrient mediums and for 24 hours, takes 1ml liquid fermentation bacterium Liquid is inoculated in the recovery milk of 100mL respectively, and for 24 hours, fermenting to be frozen into solid and generate fragrant with recovery milk is for 42 DEG C of fermentations Index picks out 5 plants of strain for reaching this index, preserves.Continue this 5 plants of bacterium being inoculated with respectively in recovery milk and connect repeatedly Kind, 42 DEG C of fermented and cultureds 5 times, observation recovery milk fermentation is frozen into the time needed for solid, while sensory evaluation fermented yoghourt Mouthfeel, finally pick out 1 plant can ferment at 42 DEG C 8h when just make recovery milk fermentation be frozen into solid sour milk, and flavor taste pole Good lactic acid bacteria strains, -80 DEG C, 20% glycerine is stored in MC fluid nutrient mediums, and is named as LCM 46.

The formula of wherein each culture medium is as follows：

（1）MC culture mediums (1L)：Soy peptone 5.0g；Powdered beef 3.0g；Yeast powder 3.0g；Glucose 20.0g；Breast Sugared 20.0g；Calcium carbonate 10.0g；Agar 20.0g；Dimethyl diaminophenazine chloride 0.05g.（Preparation method：7 kinds of front ingredient is added in distilled water, is added Heat of solution adjusts pH6.0, and dimethyl diaminophenazine chloride is added and is uniformly mixed, is settled to 1L, 121 DEG C of 20 min of high pressure sterilization after packing.) （Note：Solid medium adds agar powder 20.0g on the basis of this）

（2）LB culture mediums（1L）：Tryptone 10g；Sodium chloride 10g；Yeast diffusion juice 5g, agar 20g, PH tune Section is 7.5.

（3）Recovery milk：Commercially available dried milk powder（This experiment is with using nest's old age milk powder）It is 1 with water ratio:8 ratios mix, and 115 DEG C 20 min of high pressure sterilization.

The identification of strain

The morphologic observation of 2.1 bacterium

Colony morphological observation is carried out to thalline LCM 46（Fig. 1）, the Gram's staining shape of electron microscope observation thalline State（Fig. 2）, JSM-6380LV scanning electron microscope（Fig. 3）And color Electronic Speculum observes thalli morphology thoroughly（Fig. 4）.The Main Morphology of LCM46 bacterium Feature is as follows：Bacterium colony is justified, smooth, and once kermesinus, opaque, Gram-positive, thalline ellipse are wide on MC culture mediums：0.7- It is 0.9 μm, long：0.8-1.9μm.

The identification of physiological and biochemical property

46 bacterial strain physiological and biochemical properties of LCM are shown in Table 1, specially：Ammonia experiment is tested and how to be test-manufactured in VP experiments, Starch Hydrolysis It is positive, MR, hydrogen peroxide experiment, gelatin experiment and indoles experiment display are negative, illustrate that the bacterium can decompose and are contained using macromolecular Nitrogen material, it is glucide that can generate amylase by Starch Hydrolysis, can breakdown of glucose be generated pyruvic acid, cannot utilized bright Glue.It can ferment and produce acid, not aerogenesis using alpha-lactose, glucose, sucrose；Maltose, D-Fructose cannot be utilized.

The physiological and biochemical property of 1 CLM46 bacterium of table

Note：' note：Physiologic character：("+" indicates positive;"-" indicates negative);Carbohydrate fermentation experimental result record sheet：（"+,+" indicates production acid, aerogenesis；Acid is not produced in "-,-" expression, not aerogenesis.）

The molecular biology identification of 2.3 LCM, 46 bacterium

1. the extraction of bacterial genomes DNA:It is extracted using the bacterial genomes DNA extraction kit of TIANGEN companies. 2. the PCR amplification of 16S rDNA sequences：Expand 16SrDNA gene orders, the primer F（9-27）: 5’- GAG TTT GAT CCT GGC TCA G-3’；R1525-1542: 5’- AGA AAG GAG GTG ATC CAG CC-3’.PCR reactants System:2*Mix:12.5 μ l, primer and DNA each 1.0 μ l, ddH₂0:9.5 μl.PCR amplification program：93 DEG C of pre-degeneration 4min. Then 30s, 56 DEG C of annealing 45s, 72 DEG C of extension 90s are denaturalized for 94 DEG C, totally 30 cycles, last 72 DEG C fully extension 10min, 4 DEG C It preserves.3. PCR product detects and sequencing analysis：The PCR product for taking 5 μ l, the gel electrophoresis in 1.0% agarose that EB is added Separation is examined, and amplification obtains target fragment and is about 1500 bp or so（Fig. 5）.By the product commission Shanghai life containing target fragment Object Engineering Co., Ltd completes sequencing, and obtained actually active nucleotides sequence is classified as 1416bp (sequence is shown in 2.4).4. systematic growth Analysis：In NCBI data to each 16S rRNA sequences carry out Blast compare analysis, obtain sequence withStreptococcus thermophilusSequence homology be 100%, development tree is carried out using Maximum Parsimony in MEGA 4.1 Creation analysis.5. the acquisition of the bacterium number of logining：The 16SrDNA gene orders of LCM46 are submitted in ncbi database, are carried out thin The application of the bacterium number of logining, the accession number applied are KR105939.

The 16SrDNA gene sequences of bacterium LCM46

The 16SrDNA genes sequence of bacterium LCM46 as shown in SEQ ID NO.3, in conjunction with LCM46 bacterium morphologic observation and Homology analysis in bio-chemical characteristics and phylogenetic tree determines that LCM46 bacterial strains are streptococcus thermophilus （Streptococcus thermophilus）。

The characteristic research of streptococcus thermophilus LCM46

The preparation of 3.1 streptococcus thermophilus LCM46 mother liquors

The 100 μ L of streptococcus thermophilus LCM46 that 20% glycerine preserves are taken to be inoculated in the MC fluid nutrient mediums of 100ml, 42 DEG C For 24 hours, it is spare that strain mother liquor is made in fermented and cultured.

Streptococcus thermophilus LCM46 bacterium growth curves measure

Streptococcus thermophilus LCM46 mother liquors in taking 3.1（Similarly hereinafter）Each 100 μ L are inoculated in 75 pipes and 10ml MC liquid are housed respectively In the test tube of culture medium, 42 DEG C of standing for fermentation cultures, the culture medium not connect bacterium is control, respectively 1-72 (h) after fermentation Different time sections take three pipes to measure thalline OD_（600nm）Value, the results showed that（Fig. 7）, logarithm life is entered when the fermentation of LCM46 bacterium is to 2h For a long time, enter stationary phase, thalline OD when fermenting to 12h_（600nm）Value is 0.55 ± 0.00.

The measurement of the most suitable fermentation temperatures of streptococcus thermophilus LCM46

Take each 100 μ L of LCM46 mother liquors to be inoculated in respectively equipped in the test tube on 10ml MC fluid nutrient mediums, 10,20,30, 40、50、60（℃）Standing for fermentation culture for 24 hours, measures zymotic fluid OD_（600nm）Value, is as a result shown in（Fig. 7 a）, the experiment knot according to Fig. 7 a Fruit, in the same way, design temperature 32.5,35,37.5,40.0,42.5（℃）, obtain accurate most suitable fermentation temperature, knot Fruit sees（Fig. 7 b）, show：The most suitable fermentation temperature of bacterium is 40 DEG C, thalline OD_（600nm）Value is 0.85 ± 0.09, fermentation to bacterium at 60 DEG C OD_（600nm）Value drops to 0.17 ± 0.01, illustrates that the bacterium can grow in 50 DEG C of high temperature, tolerable temperature also reaches 60 DEG C.

The measurement of the most suitable fermentation pH value of 3.4 streptococcus thermophilus LCM46

Each 100 μ L of LCM46 mother liquors are taken to be inoculated in the test tube of the MC fluid nutrient mediums of the different pH value equipped with 10ml respectively In, 42 DEG C of standing for fermentation cultures for 24 hours, measure zymotic fluid OD_（600nm）, as a result（See Fig. 8）, show：The most suitable fermentation pH of LCM46 bacterium Value is 6.0, thalline OD_（600nm）Value is 0.89 ± 0.01, when pH value is less than 4.3 and is more than 7.5, the OD of bacterium_（600nm）Value is below 0.1, it is in growth arrest state, illustrates that the bacterium is suitble to the pH value range of growth between 4.3-7.5.MC culture mediums are through LCM46 After fermentation, bacterium solution pH drops between 3.8-5.0.Illustrate that bacterium LCM46 has certain production acid and acid-fast ability.

The probiotic properties of streptococcus thermophilus LCM46 are studied

The Adhering capacity of 4.1 bacterium LCM46 measures

Cultivate LCM46（MC fluid nutrient mediums）, bacillus coli DH 5 alpha (LB liquid medium) zymotic fluid is made for 24 hours, respectively 10min is centrifuged at 3000r/min, 4 DEG C, bacterium mud is collected, with the sterile phosphate buffer of PH=7.0（PBS）Wash bacterium mud 2 Secondary (being added PBS in bacterium colony, concussion after mixing, 3000r/min, centrifuges 10min at 4 DEG C, collects thalline).Self-solidifying Collection rate（%）：It is 0.4 ± 0.1 that bacterium mud LCM46, which is formed in the light absorption value at wavelength 600nm, with sterile PBS（A₀）Suspended bacteria Liquid and bacteria suspension stand and measure light absorption value A afterwards for 24 hours₂₄, from agglutination rate（%）Formula is（A₀—A₂₄）/A₀；His agglutination rate（%）：It will It is 0.6 ± 0.1 that the outstanding bacterium solution of LCM46 and bacillus coli DH 5 alpha, which is adjusted to the light absorption value at wavelength 600nm,（A₀）Mixing it is outstanding Floating bacterium solution.It stands and measures light absorption value A afterwards for 24 hours₂₄, his agglutination rate（%）Formula is（A₀—A₂₄）/A₀.Measurement result is shown in Table 2, it is known that LCM46 is 19.28% from agglutination rate, his agglutination rate is 13.32%, there is certain Adhering capacity.

2 bacterial strain LCM46 Adhering capacity tables of table

The resistance to cholesterol test of 4.2 LCM46 bacterial strains

1ml LCM46 mother liquors are taken to be inoculated in 10 mL MC cholesterol fluid nutrient medium (cholesterol levels：0.1mg/ml, pH 6.2) in, culture 36h, 48h, 72h is spare respectively for 37 DEG C of constant temperature standing, to access the MC cholesterol culture mediums of 1ml sterile waters For controls, the bacteria liquid sample and comparison liquid each 2ml, 9000 r/min of the above culture different time are taken, 10min is centrifuged at 4 DEG C, Fermented supernatant fluid is obtained, o-phthalaldehyde method measures cholesterol level in supernatant（Specially：Take each supernatant 0.1ml in phase In the test tube answered, the o-phthalaldehyde 0.15ml of acetic acid 0.3ml on the rocks, 1 mg/ml are slowly added into 1.0 ml of the concentrated sulfuric acid, mix It closes uniform.It is stored at room temperature 10min, light absorption value is surveyed under 550nm）.3 repetitions of each processing, in kind make cholesterol Standard curve（Specially：Y=6.6088x-0.0077, coefficient R²=0.9922, calculate supernatant in cholesterol level and Degradation rate.It the results are shown in Table 3, it is seen that：Bacterium LCM46 is 5.62% to the most degradation rate of cholesterol.

Degradation situations of 3 LCM46 of table to cholesterol

The acid resistance test of 4.3 bacterium LCM46 bacterial strains

LCM46 mother liquors 1ml is taken to be inoculated with strain in different PH（PH gradients are 2.5,3.0,3.5,4.0,4.5,5.0）'s 10 mL MC fluid nutrient mediums, 42 DEG C respectively culture 0,2,4H, 3 repetitions of each processing.1ml samples bacterium solution is respectively taken to be given birth in 9ml Mixing in brine is managed, prepares 10^-3A dilution solution, takes 0.1ml dilutions to be coated in MC, and 42 DEG C are inverted culture 48h（Often A processing 3 is parallel）Record the bacterium colony number in calculate flat board.It the results are shown in Table 4.Known to bacterium LCM46 pH value be 2.5 and 3.0 When do not grow, but at 3.5 or more, have growth after cultivating 2h and 4h, with the increase of incubation time and the decline of pH value, Clump count is on a declining curve, is 3.5h in pH, and after cultivating 4h, bacterium colony is 0.87 ± 0.03 × 10⁵（cfu/ml）, illustrate the bacterium by Certain acid-fast ability, but the effect of acid is notable to the growth effect of bacterium.

The detection of 4 bacterium LCM46 acid-fast abilities of table [(±s)×10⁵ cfu/ml]

Effects of the 5 bacterium LCM46 in Yoghourt fermentation

The bacterium can be used as single culture fermentation fresh milk and sour milk product be made, and can also have bacterial strain plant breast bar by oneself with laboratory Bacterium HLX37 mixed fermentations produce Yoghourt, and the collective effect of two bacterium is greatly improved Yoghourt mouthfeel, the quality of HLX37, and to bacterium Acidification phenomenon has mitigation after HLX37.Specially：

1. ferment as single culture using the bacterium, 1 ml LCM46 mother liquors is taken to be inoculated in containing 100 ml fresh milks（Containing 8% Sucrose, 105 DEG C of high pressure sterilization 40min）Fermentation flask in, be placed in Yogurt making machine 42 DEG C of standing for fermentation 13h, sour milk product be made, Analyze that its sense organ criticism is 65 points, polyoses content is 9.66 ± 0.03%, fresh milk can be fermented into solidification by bacterium fermentation to 8h It is excessive to illustrate that production acid is less likely to occur the bacterium for type Yoghourt, but this experiment fermentation, to after 13h, acidity only has 70.76 ± 0.26 ° of T Situation.

2. with bacterium HLX37 mixed fermentations, Quality of Yoghourt is greatly improved.The lactobacillus plantarum that the bacterium preserves with laboratory When HLX37 mixed fermentations produce Yoghourt, 6ml LCM46 mother liquors is taken to be placed in 42 DEG C of fermentation 5h in sterile milk, adds bacterium HLX37 hairs Ferment 8h, the splendid sour milk product of available taste flavor.Specially it is inoculated with respectively into LCM46 mother liquors in 100mL sterile milks 1-12 ml after 42 DEG C of fermentation 5h, are inoculated into lactobacillus plantarum HLX37 mother liquors 1ml, fermentation 8h (has respectively for 42 DEG C of mixing in 5) body processing information is shown in Table, analyze the situation of change of each processing sense organ criticism, acidity and polysaccharide, analyze each processing（3 weights It is multiple）, the results are shown in Table 6.Known to：When LCM46 mother liquors take 6ml, after 42 DEG C of fermentation 5h, access HLX37 bacterium 1ml continues to ferment after 8h, Obtained sour milk product sense organ criticism score reaches 91 points, and acidity is only 75.15 ± 0.14 ° of T, is significantly less than HLX37 fermentations 87.57 ± 0.34 ° of T when 13h, but it is higher than LCM46 fermentation acidities, illustrate that bacterium LCM46 with after HLX37 mixed fermentations, can be reduced The acidity of HLX37 fermented yoghourts plays good mitigation to the rear acidification of Yoghourt, at the same polyoses content be 9.90 ± 0.08%, content when higher than HLX37 fermentation 13h, mouthfeel and nutritive value are more preferably.

5 strain additive amount of table and fermentation time table (ml/100ml)

The ratio variation of table 6 streptococcus thermophilus LCM46 and lactobacillus plantarum HLX37 to Yoghourt mouthfeel, acidity and polysaccharide It influences

Note：With with titration（National Standard Method GB5409-85）Acidity detection is carried out to sour milk product

The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with Modification should all belong to the covering scope of the present invention.

SEQUENCE LISTING

<110>Inst. of Agricultural Engineering technology, Fujian Prov. Academy of Agricultur

<120>One plant of streptococcus thermophilus

<130> 3

<160> 3

<170> PatentIn version 3.3

<210> 1

<211> 19

<212> DNA

<213>Artificial sequence

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gagtttgatc ctggctcag 19

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<211> 20

<212> DNA

<213>Artificial sequence

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agaaaggagg tgatccagcc 20

<210> 3

<211> 840

<212> DNA

<213>Artificial sequence

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tctgtcccac cttaggcggc tggctccaaa aggttacctc accgacttcg ggtgttacaa 60

actctcgtgg tgtgacgggc ggtgtgtaca aggcccggga acgtattcac cgcggcgtgc 120

tgatccgcga ttactagcga ttccgacttc atgtaggcga gttgcagcct acaatccgaa 180

ctgagattgg ctttaagaga ttagctcgcc gtcaccgact cgcaactcgt tgtaccaacc 240

attgtagcac gtgtgtagcc caggtcataa ggggcatgat gatttgacgt catccccacc 300

ttcctccggt ttattaccgg cagtctcgct agagtgccca actgaatgat ggcaactaac 360

aataggggtt gcgctcgttg cgggacttaa cccaacatct cacgacacga gctgacgaca 420

accatgcacc acctgtcacc gatgtaccga agtaactttc tatctctaga aatagcatcg 480

ggatgtcaag acctggtaag gttcttcgcg ttgcttcgaa ttaaaccaca tgctccaccg 540

cttgtgcggg cccccgtcaa ttcctttgag tttcaacctt gcggtcgtac tccccaggcg 600

gagtgcttaa tgcgttagct gcggcactga atcccggaaa ggatccaaca cctagcactc 660

atcgtttacg gcgtggacta ccagggtatc taatcctgtt cgctccccac gctttcgagc 720

ctcagcgtca gttacagacc agagagccgc tttcgccacc ggtgttcctc catatatcta 780

cgcatttcac cgctacacat ggaattccac tctccccttc tgcactcaag tttgacagtt 840

Claims

1. a kind of application of streptococcus thermophilus in preparing Yoghourt, the bacterium is streptococcus thermophilus（Streptococcus thermophilus）LCM 46 was preserved in China Committee for Culture Collection of Microorganisms's commonly micro- life on March 17th, 2015 Object center, deposit number are CGMCC NO: 10633.