Lactobacillus plantarum and application thereof in preparation of dairy products

• Main Authors: WANG XIAOHUA, WU ZHENGJUN, HAN JIN, WANG DANQI
• Format: Patent
• Language: Chinese; English
• Published: 15.08.2023
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROCESSES USING MICROORGANISMS; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The invention belongs to the technical field of biology, particularly discloses a lactobacillus plantarum strain with the preservation number of CGMCC (China General Microbiological Culture Collection Center) NO.26778, and further discloses an application of the strain in preparation of dairy products. According to the application of the lactobacillus plantarum, the lactobacillus plantarum is used as a single strain for fermenting the skimmed milk for the first time, and meanwhile, a new process for preparing the pudding by directly curding the fermented milk of the strain after being heated is disclosed, so that the application prospect of the lactobacillus plantarum in dairy products and industrial resources are widened. Compared with other fermented milk prepared by lactobacillus plantarum, the lactobacillus plantarum fermented milk prepared by the method disclosed by the invention can be curded after being heated to form pudding, and the curded milk state is stable and the taste of the lactobacillus plant