Direct vat set lactobacillus plantarum J26 as well as preparation method and application thereof

• Main Authors: WANG JUNHAO, MAN CHAOXIN, JIANG YUJUN, WANG CHENCHEN, ZHANG YU, ZHENG MIAO
• Format: Patent
• Language: Chinese; English
• Published: 05.09.2023
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MILK OR CHEESE SUBSTITUTES; 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 preparation method comprises the following steps: activating the lactobacillus plantarum J26, inoculating the lactobacillus plantarum J26 into a 100mL optimized carbon and nitrogen source culture medium according to the inoculation amount of 4%, carrying out high-density fermentation for 24h by adopting a 5L fermentation tank under the conditions that the temperature is 33 DEG C and the pH value is 5.6, carrying out constant-speed fed-batch feed supplement within 4-24h at the feed supplement rate of 15mL/h, and carrying out high-density fermentation for 24h by adopting a 5L fermentation tank; a supplemented culture medium comprises an optimized carbon source and an optimized nitrogen source in a ratio of 5: 2; and after the high-density fermentation is finished, harvesting bacterial liquid, and freeze-drying to obtain freeze-dried bacterial powder. The combination of the compound prebiotics and the direct vat set lactobacillus plantarum J26 is added, so that the fermentation of the soybean milk can be pro