CN117660246B - Lactococcus lactis subspecies S28 for producing metabolic enzymes and application thereof - Google Patents
Lactococcus lactis subspecies S28 for producing metabolic enzymes and application thereof Download PDFInfo
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- CN117660246B CN117660246B CN202311662156.1A CN202311662156A CN117660246B CN 117660246 B CN117660246 B CN 117660246B CN 202311662156 A CN202311662156 A CN 202311662156A CN 117660246 B CN117660246 B CN 117660246B
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- 102000038379 digestive enzymes Human genes 0.000 description 1
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- 238000007865 diluting Methods 0.000 description 1
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- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
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- 238000011081 inoculation Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
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- 229940099596 manganese sulfate Drugs 0.000 description 1
- 239000011702 manganese sulphate Substances 0.000 description 1
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- 229910000357 manganese(II) sulfate Inorganic materials 0.000 description 1
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- 239000001814 pectin Substances 0.000 description 1
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- 229920001277 pectin Polymers 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000002975 protease activity determination Methods 0.000 description 1
- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 description 1
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- 150000003384 small molecules Chemical class 0.000 description 1
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- 235000015099 wheat brans Nutrition 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
- 235000011844 whole wheat flour Nutrition 0.000 description 1
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- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/66—Microorganisms or materials therefrom
- A61K35/74—Bacteria
- A61K35/741—Probiotics
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- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/46—Streptococcus ; Enterococcus; Lactococcus
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Abstract
The invention relates to the technical field of microorganisms, in particular to a lactococcus lactis subspecies S28 for producing metabolic enzymes and application thereof. The preservation number of the lactococcus lactis subspecies S28 is CGMCC No.23686, and the strain has outstanding capability of producing protease, lipase and cellulase, and can effectively promote digestion and decomposition of protein, fat and dietary fiber components in food; has good B vitamin synthesis capability, is helpful for promoting secretion of digestive juice of the organism, regulating nutrient metabolism of the organism, promoting digestion, maintaining health of nervous system, skin, eyes and cardiovascular system, and enhancing immune system; also has certain amylase and lactase producing capacity. Therefore, the strain can be used for preparing an enzyme-producing digestion-aiding product, in particular a product for promoting the digestion of high-protein high-fiber low-fat foods.
Description
Technical Field
The invention relates to the technical field of microorganisms, in particular to a lactococcus lactis subspecies S28 for producing metabolic enzymes and application thereof.
Background
High protein low fat meals are the choice for many people desiring to improve health and body shape, which often contain large amounts of protein and dietary fiber, and low fat content, which has a beneficial effect on reducing body fat rate.
The protein is a necessary nutrient substance for human body, and has the important functions of maintaining tissue organ structure and function, promoting growth and development, regulating organism immunity and the like. However, excessive protein or long-term use of high protein foods increases gastrointestinal burden, and even causes gastrointestinal dysfunction, which in turn causes dyspepsia.
Insoluble fibers in dietary fiber are commonly referred to as crude fibers, and generally include whole grains such as wheat bran, oatmeal, whole wheat flour, brown rice, oat, and beans, vegetables, and fruits, which promote gastrointestinal motility, accelerate food passage through the gastrointestinal tract, reduce absorption, and absorb moisture in the large intestine to soften stool and prevent constipation. However, at the same time, the crude fiber can prevent digestive enzymes in the digestive tract from contacting chyme to reduce the digestibility of nutrients and prevent the intestinal tract from absorbing some small-molecule nutrients, and many nutrients which cannot be absorbed are beneficial to the health of human bodies but are wasted due to the fact that the nutrients cannot be digested and absorbed. And for persons with poor gastrointestinal function, ingestion of large amounts of crude fiber foods may also lead to a worsening of dyspepsia.
In addition, the fat content of low fat diet is usually low, while long-term low fat diet is helpful for reducing blood fat and body fat rate and improving body type, fat is an important substance for maintaining the operations of human heart, liver, lung, bones, immune system and the like, long-term low fat diet can cause bile viscosity, poor fluidity, increase gall-stone risk, reduce the digestion, absorption and metabolism ability of body fat, further have adverse effects on health and possibly cause sugar addiction.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a lactococcus lactis subspecies S28 for producing metabolic enzymes and application thereof, and the strain has outstanding protease, lipase and cellulase producing capacity and good B vitamins synthesizing capacity, also has certain amylase and lactase producing capacity, and can be used for preparing enzyme-producing digestion-promoting products, in particular to products for promoting the digestion of high-protein high-fiber low-fat foods.
In order to achieve the aim of the invention, the invention adopts the following technical scheme:
In a first aspect, the present invention provides a lactococcus lactis subspecies S28, which is classified under the name of lactococcus lactis subspecies (Lactococcus lactis subsp. Lactis), and is deposited in the China general microbiological culture collection center (CGMCC) with a deposit number of CGMCC No.23686 on the day 29 of 10 in 2021; the preservation address is the Beijing Chaoyang district North Star West Leu 1, 3.
Compared with the prior art, the lactococcus lactis subspecies S28 with the preservation number of CGMCC No.23686 provided by the invention has the following advantages:
(1) The lactococcus lactis subspecies S28 provided by the invention has outstanding protease, lipase and cellulase production capacity, and can effectively promote digestion and decomposition of protein, fat and dietary fiber components in food.
(2) The lactococcus lactis subspecies S28 provided by the invention has good capability of synthesizing B vitamins, such as vitamin B1, vitamin B2, vitamin B6 and vitamin B12, and the synthesized B vitamins can participate in promoting the secretion of digestive juice of an organism, regulating the metabolism of nutrients of the organism, promoting the digestion, and are beneficial to maintaining the health of nervous systems, skin, eyes and cardiovascular systems and enhancing the immune system.
(3) The lactococcus lactis subspecies S28 provided by the invention also has certain amylase production capacity, and can promote digestion and decomposition of starch in food; has lactase producing capacity, is favorable for promoting lactose digestion and decomposition, and can produce the effect of relieving lactose intolerance to a certain extent.
In a second aspect, the invention also provides application of the lactococcus lactis subspecies S28 in preparing an enzyme-producing digestion-aiding product.
With reference to the second aspect, the product contains a live strain of the lactococcus lactis subspecies S28 or a metabolite thereof.
Preferably, the product is a product for promoting protein digestion.
Preferably, the product is a product for promoting fat digestion.
Preferably, the product is a product for promoting digestion of cellulose.
Preferably, the product is a product for promoting digestion of a high protein, high fiber, low fat food.
Preferably, the above products include medicines, health foods, foods and food additives, wherein the dosage forms of medicines, health foods include, but are not limited to, conventional dosage forms such as powders, tablets, granules or solutions, and the forms of foods include, but are not limited to, liquid drinks, solid drinks, cold cakes, soft sweets, dairy products and the like.
Detailed Description
The present invention will be described in further detail with reference to the following examples in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
The lactic acid lactococcus lactis subspecies S28 provided by the invention is from Tibetan mushroom, has outstanding protease, lipase and cellulase production capacity and good B vitamin synthesis capacity, also has certain amylase and lactase production capacity, and can be used for preparing enzyme-producing digestion-aiding products, in particular to products for promoting the digestion of high-protein high-fiber low-fat foods, and the forms of the products include but are not limited to medicines, health-care foods, foods and food additives. The dosage forms of the medicines and the health foods comprise conventional dosage forms such as powder, tablets, granules or solutions, and the forms of the foods comprise liquid drinks, solid drinks, cold cakes, soft sweets, dairy products and the like.
When the product is prepared, other auxiliary materials are added according to the requirement, and the product is prepared by a conventional method.
For example, in preparing a fermented dairy product, it may be prepared as follows: and (3) sterilizing fresh cow milk, adding white granulated sugar, stirring until the white granulated sugar is completely dissolved, inoculating lactococcus lactis subspecies S28, fermenting at 40-42 ℃ until the pH is 4.2-4.4, and refrigerating and after-ripening to obtain the fermented yogurt. Diluting the fermented yogurt with water solution containing correctant such as syrup, and flavoring to obtain fermented milk beverage.
In the preparation of soft sweets, the following method can be adopted: the soft candy is prepared from soft candy semi-finished product by spraying mixture of lactococcus lactis subspecies S28 and glazing agent on the surface of soft candy semi-finished product after molding and before drying. The surface of the soft candy can be further modified by other polishing agents.
In preparing the powder, the powder can be prepared as follows: and mixing the freeze-dried powder of the lactococcus lactis subspecies S28, prebiotics, fruit and vegetable powder, xylitol and other auxiliary materials, and packaging to obtain a powder product containing the lactococcus lactis subspecies S28, wherein the end product can be prepared into product specifications according to different viable counts, for example, each independently packaged powder can contain 100-300 hundred million viable counts of the lactococcus lactis subspecies S28. Wherein the prebiotic is selected from at least one of fructo-oligosaccharide, isomaltooligosaccharide, isomaltulose, chitosan oligosaccharide or mannooligosaccharide.
In preparing tablets, the following procedure may be used: the lactococcus lactis subspecies S28 freeze-dried powder, prebiotics and common tablet raw materials such as pregelatinized starch, microcrystalline cellulose, magnesium stearate, talcum powder, sweetener, essence and the like are taken, uniformly mixed according to the conventional proportion or granulated, and then mechanically pressed into tablets by a tablet press. The pressure can be adjusted according to the hardness requirement of the product during tabletting. Wherein the prebiotic is selected from at least one of fructo-oligosaccharide, isomaltooligosaccharide, isomaltulose, chitosan oligosaccharide or mannooligosaccharide.
In preparing the granule, the preparation method comprises the following steps: mixing the lyophilized powder of lactococcus lactis subspecies S28, prebiotics, filler, sweetener, essence and other adjuvants uniformly, granulating by conventional method, preparing product specification according to gram weight or viable count, and packaging. The prebiotic is selected from at least one of fructo-oligosaccharide, isomaltooligosaccharide, isomaltulose, chitosan oligosaccharide or mannooligosaccharide; the filler may be at least one of microcrystalline cellulose or pregelatinized starch.
In the preparation of the product, the adopted lactococcus lactis subspecies S28 freeze-dried powder can be prepared according to the following method:
Inoculating the lactococcus lactis subspecies S28 frozen and preserved at the temperature of minus 80 ℃ to a fresh modified MRS culture medium for anaerobic culture at the temperature of 37 ℃ for 24 hours, and harvesting first-stage seeds; transferring the first-level seeds to a fresh improved MRS culture medium in an inoculum size of 5%, carrying out anaerobic culture for 24 hours at 37 ℃, and harvesting second-level seeds; transferring the second-level seed liquid to a fresh improved MRS culture medium according to an inoculum size of 5%, performing anaerobic culture for 20-24 h at 37 ℃, centrifuging for 10min at 4000g at 4 ℃, discarding the supernatant, washing bacterial mud for 2 times by using sterile physiological saline, uniformly mixing the bacterial mud with a protective agent according to a ratio of 1:2.5 (m/v), pre-freezing for 12h at-70 ℃, then placing in a freeze dryer for vacuum freeze drying, and crushing to obtain lactococcus lactis subspecies S28 freeze-dried powder. Wherein the protective agent can be prepared by the following method: 10-15 g of skim milk powder, 4-9 g of trehalose, 3-7 g of sucrose, 1-2 g of glycerol, 1-2 g of gelatin, 1-2 g of sodium glutamate, 0.1-0.2 g of L-cysteine and 0.3-0.4 g of manganese sulfate are uniformly mixed, and distilled water is added to supplement 100g of the mixture to obtain the finished product.
The formulation and formulation of the media used in the following examples were as follows:
improvement of MRS culture medium: 20g of glucose, 10g of peptone, 6.5g of beef powder, 5g of yeast extract powder, 5g of sodium acetate, 2g of diammonium hydrogen citrate, 2g of dipotassium hydrogen phosphate, 0.25g of MgSO 4·7H2O 0.58g,MnSO4·H2 O, 0.5g of cysteine hydrochloride, 1mL of Tween 80 and 1000mL of distilled water.
Protease fermentation broth: casein 5.0 g, yeast extract 5.0 g, glucose 5.0 g, disodium hydrogen phosphate 2.0 g, potassium chloride 1.0 g, magnesium sulfate 0.1 g, pH 7.0-7.2, and sterilizing at 121deg.C for 21 min.
Amylase fermentation broth: peptone 10.0 g, soluble starch 10.0 g, beef extract 5.0 g, sodium chloride 5.0 g, pH 7.2, and sterilizing at 121deg.C for 21 min.
Lipase fermentation broth: peptone 10.0 g, glucose 40.0 g, olive oil 10.0 g, magnesium sulfate heptahydrate 0.5 g, dipotassium hydrogen phosphate 1.0 g, pH 7.5, and sterilization at 121℃for 21 minutes.
Cellulase fermentation broth: yeast powder 10.0 g, sodium carboxymethyl cellulose 15.0 g, sodium chloride 6.0 g, magnesium sulfate heptahydrate 0.1 g, potassium dihydrogen phosphate 0.5 g, calcium chloride 0.1 g, dipotassium hydrogen phosphate 2.0 g, ammonium sulfate 2.0 g, pH 7.0-7.2, and sterilizing at 121deg.C for 21 min.
Lactase fermentation broth: lactose 10.0 g, yeast powder 10.0 g, magnesium sulfate 0.2 g, pH 6.8, and autoclaved at 115℃15 min.
Example 1
Isolation, purification and identification of strains
1.1 Isolation and purification of strains
The lactococcus lactis subspecies S28 are obtained from Tibetan mushroom by separation and screening, and the specific separation and identification steps are as follows:
Dissolving Tibetan mushroom sample in a sterilized normal saline test tube, fully shaking and uniformly mixing, dipping the mixed liquid by using a fungus inoculating ring after uniformly mixing, and culturing on an improved MRS plate by streaking (37 ℃ for 72 hours), and separating the strain. Single colonies were picked from the first generation plates with a loop and streaked on new and improved MRS plates (37 ℃ C., 72 h) for purification. The same procedure was repeated 2 times to give colonies of the same morphology on the final plate. Single colony inoculation is selected and cultured in an improved MRS liquid culture medium at 37 ℃ for 18 hours for preservation and identification.
1.2 Identification of strains
And (5) carrying out physiological and biochemical characteristics and 16SrDNA identification on the obtained strain.
Collecting the bacterial suspension of the liquid culture medium into a sterilizing centrifuge tube, cleaning and centrifuging for 2 times, extracting genome DNA, and after the extraction is finished, using a universal primer 27f:5'-AGAGTTTGATCCTGGCTCAG-3',1495r:5- 'CTACGGCTACCTTGTTACGA-3' PCR amplification of 16S rDNA was performed, after amplification, the PCR product was sequenced, and the sequencing result (shown as SEQ ID NO. 1) was compared with the relevant sequences in Gene Bank.
The strain is a lactococcus lactis subspecies lactis, which is known from the physiological and biochemical characteristics and the identification of 16 SrDNA. The lactobacillus is named as lactococcus lactis subspecies S28 and is preserved in China general microbiological culture Collection center (CGMCC) at the date of 10 and 29 of 2021, wherein the preservation number is CGMCC No.23686 and the preservation address is North Star Xiyu No. 1 and 3 in the Chaoyang area of Beijing city.
Example 2
This example provides results of an examination of the ability of lactococcus lactis subspecies S28 to produce proteases, lipases, cellulases, amylases and lactases, and to synthesize B vitamins.
1. Protease production ability
(1) The lactococcus lactis subspecies S28 strain is activated in a modified MRS liquid culture medium, and is cultured for 24 hours in a 37 ℃ incubator for 3 generations.
(2) Protease activity determination: inoculating the activated lactococcus lactis subspecies S28 strain into a protease fermentation liquid culture medium according to an inoculum size of 5%, culturing for 3d at 37 ℃, taking fermentation supernatant, and detecting protease activity in the supernatant by using a protease activity kit. The total protease activity was measured to be 0.25 azocasein units/h/mL.
2. Ability to produce Lipase
(1) The lactococcus lactis subspecies S28 strain is activated in a modified MRS liquid culture medium, and is cultured for 24 hours in a 37 ℃ incubator for 3 generations.
(2) Measurement of lipase production activity: inoculating the activated lactococcus lactis subspecies S28 strain into a lipase fermentation liquid culture medium according to an inoculum size of 5%, culturing for 3d at 37 ℃, taking fermentation supernatant, and detecting lipase activity in the supernatant by using a lipase activity kit. The lipase activity was detected to be 21.5nmol/min/mL.
3. Cellulase production ability
(1) The lactococcus lactis subspecies S28 strain is activated in a modified MRS liquid culture medium, and is cultured for 24 hours in a 37 ℃ incubator for 3 generations.
(2) And (3) measuring cellulase production activity: inoculating the activated lactococcus lactis subspecies S28 strain into a cellulase fermentation liquid culture medium according to an inoculum size of 5%, culturing for 3d at 37 ℃, taking fermentation supernatant, and detecting cellulase activity in the supernatant by using a cellulase activity kit. Through detection, the cellulase activity is 110 mug/h/mL.
4. Ability to synthesize vitamin B group
(1) The lactococcus lactis subspecies S28 strain is activated in a modified MRS liquid culture medium, and is cultured for 24 hours in a 37 ℃ incubator for 3 generations.
(2) Inoculating activated lactococcus lactis subspecies S28 strain in an MRS liquid culture medium according to an inoculum size of 5%, culturing for 3d at 37 ℃, taking fermentation supernatant, and detecting the vitamin B group content in the supernatant by using a vitamin B1, B2, B6 and B12 content detection kit. Through detection, the concentration of Vb1 in the supernatant is 2.7 mug/mL, the concentration of Vb2 is 30 mug/mL, the concentration of Vb6 is 2.7 mug/mL, and the concentration of Vb12 is 1.3 mug/mL.
5. Amylase production ability
(1) The lactococcus lactis subspecies S28 strain is activated in a modified MRS liquid culture medium, and is cultured for 24 hours in a 37 ℃ incubator for 3 generations.
(2) Determination of amylase activity: inoculating the activated lactococcus lactis subspecies S28 strain into an amylase fermentation liquid culture medium according to an inoculum size of 5%, culturing for 3d at 37 ℃, taking fermentation supernatant, and detecting amylase activity in the supernatant by using an amylase activity kit. The amylase activity was measured to be 0.2mg/min/mL.
6. Lactase producing ability
(1) The lactococcus lactis subspecies S28 strain is activated in a modified MRS liquid culture medium, and is cultured for 24 hours in a 37 ℃ incubator for 3 generations.
(2) Lactase production activity determination of each strain: inoculating the activated lactococcus lactis subspecies S28 strain into a lactase fermentation liquid culture medium according to an inoculum size of 5%, culturing for 3d at 37 ℃, taking fermentation supernatant, and detecting lactase activity in the supernatant by using a lactase activity kit. The lactase activity was detected to be 4U/mL.
Example 3
The embodiment provides application of lactococcus lactis subspecies S28 in preparing enzyme-producing digestion-promoting food.
1. Fermented yogurt capable of producing enzyme and helping digestion
Sterilizing fresh cow milk, adding 7% of white granulated sugar, stirring until the white granulated sugar is completely dissolved, inoculating 0.03% of lactococcus lactis subspecies S28 at 40-42 ℃, fermenting at 40-42 ℃ until the pH is 4.2-4.4, and refrigerating and after-ripening to obtain the fermented yogurt.
2. Fermented milk beverage capable of producing enzyme and helping digestion
Sterilizing fresh cow milk, adding 7% of white granulated sugar, stirring until the white granulated sugar is completely dissolved, inoculating 0.05% of lactococcus lactis subspecies S28 at 40-42 ℃, fermenting at 40-42 ℃ until the pH is 4.2-4.4, and refrigerating and after-ripening to obtain the fermented yogurt. Preparing syrup from drinking water and fructose-glucose syrup, sterilizing at 95deg.C for 5 min, cooling to 42deg.C, mixing with fermented yogurt, adding correctant and essence according to taste requirement, homogenizing, packaging, and refrigerating to obtain fermented milk beverage.
3. Digestion-promoting soft sweet
Mixing pectin, gelatin and water according to the mass ratio of 1:1:4, grinding into semitransparent paste, heating and stirring at 60-75 ℃ to semitransparent glue solution, and cooling for later use; uniformly mixing fructo-oligosaccharide and maltitol according to the mass ratio of 3:2, adding glue solution, and preparing a semi-finished soft candy product by casting; mixing the lactococcus lactis subspecies S28 freeze-dried powder, coconut oil and carnauba wax in a mass ratio of 8:2:1, spraying the mixture on a semi-finished product of the soft candy, cooling and drying to obtain the finished product of the soft candy.
Example 4
The embodiment provides application of lactococcus lactis subspecies S28 in preparing health-care food for promoting digestion.
1. Digestion promoting powder
And mixing 37% of lactococcus lactis subspecies S28 freeze-dried powder, 28% of chitosan oligosaccharide, 15% of fruit and vegetable powder and 20% of xylitol according to mass percentage, preparing product specifications according to viable bacteria number, and packaging to obtain the lactococcus lactis subspecies S28-containing powder.
2. Digestion promoting tablet
Taking 32% of lactococcus lactis subspecies S28 freeze-dried powder, 9% of isomaltooligosaccharide, 23% of microcrystalline cellulose, 34% of pregelatinized starch, 0.3% of magnesium stearate, 0.7% of talcum powder, 0.5% of sweetener and 0.5% of essence according to mass percentage, uniformly mixing, preparing a product specification according to gram weight or viable count, and mechanically pressing into tablets by a tablet press. The pressure can be adjusted according to the hardness requirement of the product during tabletting.
3. Digestion-promoting granule
Taking lactococcus lactis subspecies S28 freeze-dried powder, mannooligosaccharide, pregelatinized starch and sugar powder according to the mass ratio of 7:2:4:2, uniformly mixing, granulating by a wet method, drying at a low temperature, adding 0.4% talcum powder and 0.5% essence, preparing product specifications according to gram weight or viable count, and sub-packaging to obtain the granules.
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, or alternatives falling within the spirit and principles of the invention.
Claims (9)
1. A lactococcus lactis subspecies S28 is classified as lactococcus lactis subspecies (Lactococcus lactis subsp. Lactis), and the preservation number of the strain is CGMCC No.23686.
2. Use of the lactococcus lactis subspecies S28 according to claim 1 for the preparation of an enzyme-producing digestion-promoting product.
3. Use according to claim 2, characterized in that said product contains a live strain of S28 of said lactococcus lactis or a fermentation supernatant thereof.
4. Use according to claim 3, wherein the product is a product for promoting protein digestion.
5. Use according to claim 3, wherein the product is a product for promoting fat digestion.
6. Use according to claim 3, wherein the product is a product for promoting digestion of cellulose.
7. Use according to claim 3, wherein the product is a product for promoting digestion of a high protein, high fiber, low fat food.
8. The use according to any one of claims 2 to 7, wherein the product comprises a pharmaceutical product, a food product and a food additive.
9. The use according to claim 8, wherein the food product comprises a health food product, a fermented dairy product or a soft candy.
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| CN114480167A (en) * | 2021-12-23 | 2022-05-13 | 美益添生物医药(武汉)有限公司 | Lactococcus lactis MD-622 and application thereof |
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| CN116286561B (en) * | 2023-05-17 | 2023-07-28 | 佛山科学技术学院 | Acid-resistant lactococcus lactis subspecies cholerae capable of producing protease and application thereof |
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| CN114480167A (en) * | 2021-12-23 | 2022-05-13 | 美益添生物医药(武汉)有限公司 | Lactococcus lactis MD-622 and application thereof |
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