Bacillus coagulans nj-1 and application thereof in fermented milk

• Main Authors: DAN YONGQIANG, WU CHENYU, SUN ZIYU, MAN DULA, YU YANG, BAI WEILONG, DAN YANAN, DAN ZHICHAO
• Format: Patent
• Language: Chinese; English
• Published: 28.05.2024
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; ENZYMOLOGY; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MILK OR CHEESE SUBSTITUTES; MUTATION OR GENETIC ENGINEERING; PROCESSES USING MICROORGANISMS; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The invention provides bacillus coagulans nj-1 and application thereof in fermented milk, belongs to the technical field of microorganisms, and is preserved in the China Center for Type Culture Collection with the preservation number of CCTCC NO: M 20232032. The bacillus coagulans nj-1 has excellent probiotic performance, growth performance, self-agglutination performance, antibiotic sensitivity and hydrophobic performance, and the fermented milk prepared by using the bacillus coagulans nj-1 as an auxiliary leavening agent has the advantages of excellent flavor, high viscosity and the like; the method has a wide application prospect and a huge economic value in the fields of food and the like. 本发明提供了一株凝结芽孢杆菌nj-1及其在发酵乳中的应用，属于微生物技术领域，保藏于中国典型培养物保藏中心，保藏编号为CCTCC NO:M 20232032。本发明所述凝结芽孢杆菌nj-1具有优异的益生性能、生长性能、自聚性能、抗生素敏感及疏水性能，利用本发明所述凝结芽孢杆菌nj-1作为辅助发酵剂制备的发酵乳具有风味优良，黏度高等优点，在食品等领域具有广泛的应用前景和巨大的经济价值。