CN109536406A - Streptococcus thermophilus JMCC16, isolation and purification method and the application being acidified after weak - Google Patents
Streptococcus thermophilus JMCC16, isolation and purification method and the application being acidified after weak Download PDFInfo
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Abstract
The invention discloses a kind of weak rear streptococcus thermophilus JMCC16 being acidified, it is that separation screening comes out from the Traditional Fermented Milk of the Inner Mongol, has the bacterial strain of rear sour inhibiting effect well；The bacterial strain has been preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, and deposit number is CGMCC NO.11672.The present invention also provides the isolation and purification method of the above-mentioned weak rear streptococcus thermophilus JMCC16 being acidified and applications.The streptococcus thermophilus JMCC16 that the present invention filters out has sour characteristic after good inhibition, can be used for the exploitation of functional dairy product compared with existing streptococcus thermophilus.
Description
Technical field
The invention belongs to bioengineering field, it is related to a kind of bacterial strain, screening technique and application, specifically, being a kind of weak
It is acidified streptococcus thermophilus JMCC16, isolation and purification method and application afterwards.
Background technique
In those early years, Russian biologist and Nobel laureate's plum contract Elie Metchnikoff just elaborated in its works about
Long-lived research, can promote the streptococcus thermophilus of gastrointestinal health to be known as a result,.Shortly after, people utilize thermophilic chain
Coccus and lactobacillus delbruockii subspecies bulgaricus produce Yoghourt as leavening bacterial strain.Up to the present, both bacterium are still
Make the key industry strain of Yoghourt.
Streptococcus thermophilus belongs to streptococcus, is a kind of important industrial lactic acid bacteria, is available with lactose homofermentation
Generate the gram-positive bacteria of the amphimicrobian of lactic acid.Streptococcus thermophilus often in the form of single bacterium, or with other thermophilus
Bacterium/other microorganisms mixing form, is widely used in the production of fermented dairy product, is that main flavor substance generates
Bacterium, it is larger to the flavor effect of Yoghourt.There are two important roles when streptococcus thermophilus fermentation dairy products as leavening: one
It is rapid acidification curdled milk；Second is that improving the texture feature of product.
Acidification refers to after sour milk products are canned that in transport and sales process, lactic acid bacteria continues fermentation and causes Yoghourt into one afterwards
The phenomenon that step souring is to influence product quality and mouthfeel.China has a vast territory, and Yoghourt supply line cold chain is not perfect, rear acid problem
The development of China's Yoghourt industry is restrict, thus finds and develop one plant of weak rear sour bacterial strain, especially mainly influences yoghourt-flavored
Streptococcus thermophilus, become after solving the problems, such as be acidified important means.
Summary of the invention
The purpose of the present invention is to provide a kind of weak rear streptococcus thermophilus JMCC16 being acidified, can weaken post-acidification of yoghurt,
Improve the mouthfeel of Yoghourt.
To achieve the above object, used technical solution is as follows by the present invention:
A kind of weak rear streptococcus thermophilus JMCC16 being acidified, is preserved in China Committee for Culture Collection of Microorganisms's commonly micro- life
Object center, deposit number are CGMCC NO.11672.
As restriction, it is that separation screening comes out from the Traditional Fermented Milk of the Inner Mongol.
As further limiting, 16SrRNA sequence is as follows:
。
There are also a kind of restriction, Phes gene order is as follows:
。
The present invention also provides it is a kind of it is above-mentioned it is weak after the isolation and purification method of streptococcus thermophilus JMCC16 that is acidified, it according to
Following steps sequence carries out:
1. acquiring sample
Inner Mongol Traditional Fermented Milk is taken, is added in physiological saline, is mixed well, obtain sample A；
Wherein, the volume ratio of the acidified milk and the physiological saline is 1:9；
2. example enrichment
Sample A is taken, is added in MRS fluid nutrient medium, 35 ~ 40 DEG C of 62 ~ 82h of culture obtain culture solution B；
Wherein, the volume ratio of the sample A and MRS fluid nutrient medium is 1:10 ~ 100；
3. Isolation and screening of bacterial strain
Culture solution B is taken, the 10 times of gradient dilutions of sterile saline for being 0.9% with concentration, respectively gradient dilution 10-1、10-2、
10-3、10-4、10-5Times, obtain bacteria suspension C1~C5；
It takes MRS solid medium, after thawing, pour into culture dish respectively, after its cooling, completely solidification, obtains culture medium D1~ D5,
The bacteria suspension C of each concentration gradient is drawn respectively1~C5Each 0.1mL is applied to corresponding culture medium D1~ D5On, it is inverted plate, sets 35
62 ~ 82h of Anaerobic culturel under ~ 40 DEG C of environment observes bacterium colony growing state；
After colonies typical occurs in plate, according to the colony characteristics of standard streptococcus thermophilus and pertinent literature picture is referred to, is chosen
Select corresponding single colonie E；
4. bacterial strain purifies
The single colonie E that picking is chosen, by bacterium colony culture streak inoculation to MRS solid medium, 35 ~ 40 DEG C of aerobic environments are trained
62 ~ 82h is supported, single colonie F is obtained；Then, then by single colonie F continue in streak inoculation to MRS solid medium, 35 ~ 40 DEG C aerobic
Environment 62 ~ 82h of culture, obtains single colonie G；Single colonie G is continued in streak inoculation to MRS solid medium again, 35 ~ 40 DEG C aerobic
Environment 62 ~ 82h of culture, obtains pure culture H；
5. bacterial strain saves
Be that 50% glycerol respectively takes 800 μ L by pure culture H and sterile mass fraction, be placed in strain preservative tube, after mixing-
70 DEG C of preservations, while MRS solid medium test tube slant is inoculated with for temporarily saving.
As the restriction of above-mentioned isolation and purification method, the MRS liquid medium starting material includes:
Casein peptone, beef extract, yeast extract, glucose, sodium acetate, lemon acid diamine, Tween-80, K2HPO4、MgSO4·
7H2O、MnSO4·7H2O, distilled water；
Wherein casein peptone, beef extract, yeast extract, glucose, sodium acetate, lemon acid diamine, Tween-80, K2HPO4、MgSO4·
7H2O、MnSO4·7H2O, the usage ratio relationship of distilled water is 10g:10g:5g:20g:5g:2g:1g:2g:0.2g:0.05g:
1000mL；
The MRS solid medium is that 15g agar is added in every 1000mLMRS fluid nutrient medium.
The present invention also provides the applications of above-mentioned weak rear streptococcus thermophilus JMCC16 being acidified a kind of: the described bacterium is for making
Standby fermented dairy product.
Due to the adoption of the above technical solution, acquired technological progress is the present invention compared with prior art:
Acid inhibiting effect after the weak rear streptococcus thermophilus JMCC16 being acidified of the invention has well, can weaken acid after Yoghourt
Change, therefore the flavor of Yoghourt can be improved, can be applied to the exploitation of fermented dairy product.
Detailed description of the invention
Fig. 1 is 4 DEG C of experimental groups and the comparison of the acidity and pH of control group in the embodiment of the present invention 12；
Fig. 2 is 15 DEG C of experimental groups and the comparison of the acidity and pH of control group in the embodiment of the present invention 12；
Fig. 3 is room temperature experimental group and the comparison of the acidity and pH of control group in the embodiment of the present invention 12；
Fig. 4 is 30 DEG C of experimental groups and the comparison of the acidity and pH of control group in the embodiment of the present invention 12.
Specific embodiment
Below with reference to embodiment, the invention will be further described, it is understood by those skilled in the art that of the invention
It is not limited to following embodiment, any improvements and changes made on the basis of the specific embodiment of the invention are all in right of the present invention
Within the scope of claimed.
Experimental method used in following embodiments is conventional method unless otherwise specified.
The materials, reagents and the like used in the following examples is commercially available unless otherwise specified.
A kind of weak rear streptococcus thermophilus JMCC16 being acidified of embodiment 1
The present embodiment is a kind of weak rear streptococcus thermophilus (Streptococcus thermophilus) JMCC16 being acidified, the bacterium
It is that separation screening comes out from the Traditional Fermented Milk of the Inner Mongol, and it is common to be preserved in China Committee for Culture Collection of Microorganisms
Microorganism center, preservation address are Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3s, and deposit number is CGMCC NO.11672.
Its 16SrRNA sequence is as follows:
。
Its Phes gene order is as follows:
。
A kind of isolation and purification method of the weak rear streptococcus thermophilus JMCC16 being acidified of embodiment 2
The present embodiment be it is a kind of it is weak after the isolation and purification method of streptococcus thermophilus JMCC16 that is acidified, the isolation and purification method according to
Following steps sequence carries out:
1. sample acquires
The Inner Mongol 25mL Traditional Fermented Milk is taken, adds in 225mL physiological saline, mixes well, obtains sample A1；
2. example enrichment
2mL sample A1 is taken, is added in 100mLMRS fluid nutrient medium, 37 DEG C of culture 72h obtain culture solution B1；
Wherein, MRS fluid nutrient medium is by 10g casein peptone, 10g beef extract, 5g yeast extract, 20g glucose, 5g sodium acetate, 2g
Lemon acid diamine, 1g Tween-80,2gK2HPO4、0.2gMgSO4·7H2O、0.05gMnSO4·7H2O and 1000mL distilled water structure
At；
3. Isolation and screening of bacterial strain
1mL culture solution B1 is taken, the 10 times of gradient dilutions of sterile saline for being 0.9% with concentration, respectively gradient dilution 10-1、
10-2、10-3、10-4、10-5Times, obtain bacteria suspension C11-C15；
It takes MRS solid medium, after thawing, pour into culture dish, after its cooling, completely solidification, obtains culture medium D1, draw respectively
The bacteria suspension C1 of each concentration gradient1-C15Each 0.1mL is applied on different culture medium D1, is inverted plate, is set anaerobism under 37 DEG C of environment
72h is cultivated, bacterium colony growing state is observed；
After colonies typical occurs in plate, according to the colony characteristics of standard streptococcus thermophilus and pertinent literature picture is referred to, is chosen
Select corresponding single colonie E1；
Wherein, MRS solid medium is that 15g agar is added in every 1000mLMRS fluid nutrient medium；
4. bacterial strain purifies
The single colonie E1 that picking is chosen, by bacterium colony culture streak inoculation to MRS solid medium, 37 DEG C of aerobic environment cultures
72h obtains single colonie F1；Then, then by single colonie F1 continue in streak inoculation to MRS solid medium, 37 DEG C of aerobic environment trainings
72h is supported, single colonie G1 is obtained；Single colonie G1 is continued in streak inoculation to MRS solid medium again, 37 DEG C of aerobic environment cultures
72h obtains pure culture H1；
5. saving
Be that 50% glycerol respectively takes 800 μ L by pure culture H1 and sterile mass fraction, be placed in strain preservative tube, after mixing-
70 DEG C of preservations, while MRS solid medium test tube slant is inoculated with for temporarily saving.
The isolation and purification method for the streptococcus thermophilus JMCC16 being acidified after embodiment 3-6 is weak
Embodiment 3-6 is respectively the isolation and purification method of weak rear streptococcus thermophilus JMCC16 being acidified a kind of, the side with embodiment 2
Method is essentially identical, the difference is that the technical parameter for isolating and purifying process is different, design parameter is as shown in table 1:
1 embodiment 3-6 of table isolates and purifies process and parameter
。
The bacteriology essential characteristic for the streptococcus thermophilus JMCC16 strain being acidified after embodiment 7 is weak
The present embodiment is the bacteriology essential characteristic of the weak rear streptococcus thermophilus JMCC16 being acidified in embodiment 1, essential characteristic
It is as shown in table 2:
The essential characteristic of 2 streptococcus thermophilus JMCC16 of table
。
The sugared fermentation character for the streptococcus thermophilus JMCC16 strain being acidified after embodiment 8 is weak
The present embodiment is the sugared fermentation character of the weak rear streptococcus thermophilus JMCC16 strain being acidified.The experiment side of its sugared fermentation character
Method are as follows: the weak rear streptococcus thermophilus JMCC16 bacterial strain picking single colonie being acidified for obtaining the isolation and purification method of embodiment 3 connects
In kind to the liquid MRS culture medium of sterilizing, 37 DEG C of cultures for 24 hours, take bacterial suspension inoculation into sugared fermentation tube, and 37 DEG C of culture 48h are seen
Examine color change.The qualification result of its sugared fermentation character is as shown in table 3:
The qualification result of 3 streptococcus thermophilus JMCC16 sugar fermentation character of table
。
Note: "+" indicates that fermentation utilizes；"-" indicates that azymic utilizes.
The molecular biology identification of the strain for the streptococcus thermophilus JMCC16 being acidified after embodiment 9 is weak
It is raw that the weak rear streptococcus thermophilus JMCC16 bacterial strain being acidified obtained using the isolation and purification method of embodiment 5 is subjected to molecule
Object identification is sequenced by DNA extraction, PCR amplification, 16SrRNA, and the website NCBI blast is ultimately determined to streptococcus thermophilus.
Its 16SrRNA sequencing result is as follows:
。
Its Phes gene sequencing result is as follows:
。
The strain fermentation characteristic of the strain for the streptococcus thermophilus JMCC16 being acidified after embodiment 10 is weak
80 parts of fresh milk, 10 parts of white granulated sugar, 10 parts of oligofructose are taken, after allotment uniformly, the homogeneous under 60 DEG C, 15MPa, 95 DEG C are killed
After bacterium 300s, 37 DEG C are cooled to, inoculation 106The isolation and purification method of the embodiment 2 of CFU/mL obtain it is weak after be acidified it is thermophilic
Streptococcus JMCC16 for 24 hours in 37 DEG C of fermentations stops fermentation when pH is 4.2, carry out sense organ product to experimental group fermented sample after shaking up
It comments.The result of judging of the fermented sample of streptococcus thermophilus JMCC16 is smooth, viscosity, mild acidity, and fragrance is abundant.Illustrate thermophilic
Streptococcus JMCC16 fermentation character is excellent, can be applied to prepare fermented dairy product.
The rear sour situation analysis of the strain for the streptococcus thermophilus JMCC16 being acidified after embodiment 11 is weak
80 parts of fresh milk, 10 parts of white granulated sugar, 10 parts of oligofructose are taken, after allotment uniformly, the homogeneous under 65 DEG C, 15MPa, 95 DEG C are killed
After bacterium 300s, 37 DEG C are cooled to, obtains sterilizing cow's milk, for inoculation streptococcus thermophilus JMCC16 into sterilizing cow's milk, inoculum concentration is sterilizing
The 3% of milk quality ferments in 42 DEG C, detects when its pH is 4.5 and stops fermentation, obtains tunning.Tunning is placed in
37 DEG C, its acidity is detected within every two days, observes sour situation after bacterial strain.The results are shown in Table 4 for sour situation analysis afterwards, and JMCC16 is at 37 DEG C
Suitable for being capable of acid after good control under the higher preservation condition of lactobacter growth.
4 JMCC16 fermentation acidity situation of table
。
12 comparative example of embodiment
Control group: taking 90 parts of raw milk, 10 parts of white granulated sugar, and after allotment uniformly, the homogeneous under 63 DEG C, 15MPa obtains fermentation substrate,
After 95 DEG C of sterilization 300s, 38 DEG C are cooled to, it is raw in 42 DEG C of inoculating starter JLB1510(Hebei Yiran Biological Technology Co., Ltd.
It produces, batch: 20180925) fermenting, inoculum concentration is that every kg fermentation substrate is inoculated with 0.1g leavening.Stop fermentation, note when pH is 4.0
Fermentation time is recorded, acidified milk is obtained after shaking up.By acidified milk be respectively placed in 4 DEG C, 15 DEG C, room temperature, observe in 30 DEG C of incubator
Thereafter sour situation of change.
Experimental group: taking with control group with raw milk, the white granulated sugar of a batch of identical mass fraction, after allotment uniformly, in
63 DEG C, homogeneous under 15MPa, obtain fermentation substrate, after 95 DEG C of sterilization 300s, are cooled to 38 DEG C, identical as control group in 42 DEG C of inoculations
Streptococcus thermophilus JMCC16 is replaced in the generation processing of mass fraction leavening GLJLB1510(Hebei Yiran Biological Technology Co., Ltd.
Change the improvement ferment agent for sour milk of streptococcus thermophilus in JLB1510) fermentation.Stop fermentation when pH is 4.0, records fermentation time, shake
Acidified milk is obtained after even.By acidified milk be respectively placed in 4 DEG C, 15 DEG C, room temperature, the feelings of acid variation thereafter are observed in 30 DEG C of incubator
Condition.
Tracking result by 21 days (in the Shelf-Life of Yogurt) is as shown in Figs 1-4, by comparing it is found that experimental group acidity is bright
Aobvious to be lower than control group, pH is higher than control group, acid after being had preferably using the GLJLB1510 leavening of streptococcus thermophilus JMCC16
Inhibitory effect.
Finally, it should be noted that the foregoing is only a preferred embodiment of the present invention, it is not intended to restrict the invention,
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used
To modify the technical solutions described in the foregoing embodiments or equivalent replacement of some of the technical features.
All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in of the invention
Within protection scope.
Sequence table
<110>Shijiazhuang Junlebao Dairy Co., Ltd.
<120>weak rear streptococcus thermophilus JMCC16, isolation and purification method and the application being acidified
<141> 2018-12-06
<160> 2
<170> SIPOSequenceListing 1.0
<210> 1
<211> 1407
<212> DNA
<213>streptococcus thermophilus (Streptococcus thermophilus)
<400> 1
ggctccaaag gttacctcac cgacttcggg tgttacaaac tctcgtggtg tgacgggcgg 60
tgtgtacaag gcccgggaac gtattcaccg cggcgtgctg atccgcgatt actagcgatt 120
ccgacttcat gtaggcgagt tgcagcctac aatccgaact gagattggct ttaagagatt 180
agctcgccgt caccgactcg caactcgttg taccaaccat tgtagcacgt gtgtagccca 240
ggtcataagg ggcatgatga tttgacgtca tccccacctt cctccggttt attaccggca 300
gtctcgctag agtgcccaac tgaatgatgg caactaacaa taggggttgc gctcgttgcg 360
ggacttaacc caacatctca cgacacgagc tgacgacaac catgcaccac ctgtcaccga 420
tgtaccgaag taactttcta tctctagaaa tagcatcggg atgtcaagac ctggtaaggt 480
tcttcgcgtt gcttcgaatt aaaccacatg ctccaccgct tgtgcgggcc ccccgtcaat 540
tcctttgagt ttcaaccttg cggtcgtact ccccaggcgg agtgcttaat gcgttagctg 600
cggcactgaa tcccggaaag gatccaacac ctagcactca tcgtttacgg cgtggactac 660
cagggtatct aatcctgttc gctccccacg ctttcgagcc tcagcgtcag ttacagacca 720
gagagccgct ttcgccaccg gtgttcctcc atatatctac gcatttcacc gctacacatg 780
gaattccact ctccccttct gcactcaagt ttgacagttt ccaaagcgaa ctatggttga 840
gccacagcct ttaacttcag acttatcaaa ccgcctgcgc tcgctttacg cccaataaat 900
ccggacaacg ctcgggacct acgtattacc gcggctgctg gcacgtagtt agccgtccct 960
ttctggtaag ctaccgtcac agtgtgaact ttccactctc acacccgttc ttgacttaca 1020
acagagcttt acgatccgaa aaccttcttc actcacgcgg cgttgctcgg tcagggttgc 1080
ccccattgcc gaagattccc tactgctgcc ctcccgtagg agtctgggcc gtgtctcagt 1140
cccagtgtgg ccgatcaccc tctcaggtcg gctatgtatc gtcgcctagg tgagccatta 1200
cctcacctac tagctaatac aacgcaggtc catcttgtag tggagcaatt gcccctttca 1260
aataaatgac atgtgtcatc cattgttatg cggtattagc tatcgtttcc aatagttgtc 1320
ccccgctaca aggcaggtta cctacgcgtt actcacccgt tcgcaactca tccaagaaga 1380
gcaagctcct ctcttcagcg ttctact 1407
<210> 2
<211> 427
<212> DNA
<213>streptococcus thermophilus (Streptococcus thermophilus)
<400> 2
gcttcgcact catacaagtc ctgtccaagc tcgtacactt gataaacatg atttttctaa 60
aggtcctctt aagatgatct caccaggacg tgttttccgt cgtgataccg atgatgcgac 120
tcacagccac cagtttcacc aaatcgaagg tttggtcgtt ggtaaaaaca tctcaatggg 180
tgatctgaag ggaacgcttg agatgattat tcaaaaaatg tttggtgcag aacgtcgaat 240
ccgtttgcgt ccttcttact tcccattcac tgaaccttcc gttgaggttg acgtgtcatg 300
cttcaagtgt ggtggtaaag gatgtaacgt atgcaagaat acaggttgga ttgagatcct 360
tggtgctggt atggttcacc cacaagtgct tgagatgtca ggtgttgatt ctgaagaata 420
ttcaggt 427
Claims (7)
1. a kind of weak rear streptococcus thermophilus JMCC16 being acidified, it is characterised in that: the weak rear streptococcus thermophilus being acidified
The bacterial strain of JMCC16 is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, deposit number CGMCC
NO.11672。
2. the weak rear streptococcus thermophilus JMCC16 being acidified according to claim 1, it is characterised in that: it is passed from the Inner Mongol
Separation screening comes out in system acidified milk.
3. the weak rear streptococcus thermophilus JMCC16 being acidified according to claim 1 or 2, which is characterized in that its 16SrRNA sequence
It arranges as follows:
。
4. the weak rear streptococcus thermophilus JMCC16 being acidified according to claim 1 or 2, which is characterized in that its Phes gene
Sequence is as follows:
。
5. a kind of side of isolating and purifying of the weak rear streptococcus thermophilus JMCC16 being acidified such as of any of claims 1-4
Method, which is characterized in that sequence carries out according to the following steps for it:
1. acquiring sample
Inner Mongol Traditional Fermented Milk is taken, is added in physiological saline, is mixed well, obtain sample A；
Wherein, the volume ratio of the acidified milk and the physiological saline is 1:9；
2. example enrichment
Sample A is taken, is added in MRS fluid nutrient medium, 35 ~ 40 DEG C of 62 ~ 82h of culture obtain culture solution B；
Wherein, the volume ratio of the sample A and MRS fluid nutrient medium is 1:10 ~ 100；
3. Isolation and screening of bacterial strain
Culture solution B is taken, the 10 times of gradient dilutions of sterile saline for being 0.9% with concentration, respectively gradient dilution 10-1、10-2、
10-3、10-4、10-5Times, obtain bacteria suspension C1~C5；
It takes MRS solid medium, after thawing, pour into culture dish respectively, after its cooling, completely solidification, obtains culture medium D1~ D5,
The bacteria suspension C of each concentration gradient is drawn respectively1~C5Each 0.1mL is applied to corresponding culture medium D1~ D5On, it is inverted plate, sets 35
62 ~ 82h of Anaerobic culturel under ~ 40 DEG C of environment observes bacterium colony growing state；
After colonies typical occurs in plate, according to the colony characteristics of standard streptococcus thermophilus and pertinent literature picture is referred to, is chosen
Select corresponding single colonie E；
4. bacterial strain purifies
The single colonie E that picking is chosen, by bacterium colony culture streak inoculation to MRS solid medium, 35 ~ 40 DEG C of aerobic environments are trained
62 ~ 82h is supported, single colonie F is obtained；Then, then by single colonie F continue in streak inoculation to MRS solid medium, 35 ~ 40 DEG C aerobic
Environment 62 ~ 82h of culture, obtains single colonie G；Single colonie G is continued in streak inoculation to MRS solid medium again, 35 ~ 40 DEG C aerobic
Environment 62 ~ 82h of culture, obtains pure culture H；
5. bacterial strain saves
Be that 50% glycerol respectively takes 800 μ L by pure culture H and sterile mass fraction, be placed in strain preservative tube, after mixing-
70 DEG C of preservations, while MRS solid medium test tube slant is inoculated with for temporarily saving.
6. the isolation and purification method of the weak rear streptococcus thermophilus JMCC16 being acidified according to claim 5, which is characterized in that
The MRS liquid medium starting material includes:
Casein peptone, beef extract, yeast extract, glucose, sodium acetate, lemon acid diamine, Tween-80, K2HPO4、MgSO4·7H2O、
MnSO4·7H2O, distilled water；
Wherein casein peptone, beef extract, yeast extract, glucose, sodium acetate, lemon acid diamine, Tween-80, K2HPO4、MgSO4·
7H2O、MnSO4·7H2O, the usage ratio relationship of distilled water is 10g:10g:5g:20g:5g:2g:1g:2g:0.2g:0.05g:
1000mL；
The MRS solid medium is that 15g agar is added in every 1000mLMRS fluid nutrient medium.
7. a kind of application of the weak rear streptococcus thermophilus JMCC16 being acidified such as of any of claims 1-4, feature
Be: the described bacterium is used to prepare fermented dairy product.
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| CN115651880A (en) * | 2022-12-26 | 2023-01-31 | 四平君乐宝乳业有限公司 | Kefir flora starter culture with 10 strain ratios, K-10 flavored fermented milk and preparation method thereof |
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| CN110938566A (en) * | 2019-12-09 | 2020-03-31 | 内蒙古兰格格乳业有限公司 | Streptococcus thermophilus and application thereof in fermented milk |
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