Aroma-producing lactobacillus and application thereof

• Main Authors: CUI JINXI, YANG QINGYU, YANG YUXIA, ZHAO XIUHONG
• Format: Patent
• Language: Chinese; English
• Published: 24.11.2023
• Subjects: BAKERY PRODUCTS; BAKING; BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; EDIBLE DOUGHS; ENZYMOLOGY; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION THEREOF; PROCESSES USING MICROORGANISMS; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS; VINEGAR; WINE

The invention discloses a strain of lactobacillus paracasei NBRC15889, and the preservation number of the lactobacillus paracasei NBRC15889 is CGMCC (China General Microbiological Culture Collection Center) NO.27860. The lactobacillus paracasei NBRC15889 has the advantages that the preservation number is CGMCC NO.27860; the invention also discloses a fermented product, a preparation method of the fermented product, and application of the lactobacillus paracasei (L.paracasei) in preparation of the fermented product. Compared with an existing preparation method, the L.paracasei fermented sour dough is added, so that the content of whole flavor substances of the bread is increased, the flavor substances comprise heterocyclic rings, alcohols, ketones, aldehydes, esters and the like, and the flavor of flowers and fruits is most remarkable, and the flavor of baked nuts and caramel is most remarkable. According to the aroma-producing lactobacillus provided by the invention, the defect of insufficient aroma caused by