CN-121975700-A - Lactococcus garvieae, method for preparing butter by using same and application of lactococcus garvieae

CN121975700ACN 121975700 ACN121975700 ACN 121975700ACN-121975700-A

Abstract

The invention discloses a lactococcus garvieae, a method for preparing butter by using the same and application thereof, wherein the lactococcus garvieae is preserved in the common microorganism center of China Committee for culture Collection of microorganisms, the preservation number is CGMCC No.37371, the preservation date is 2026, 01 and 13 days, the lactococcus garvieae is separated from the buffalo raw milk, and the lactococcus garvieae is obtained through directional screening of a butter system, is in a gram positive chain sphere shape, and has excellent colony morphology and high biosafety. The invention also discloses a method for preparing the fermented butter by using the strain, which comprises the steps of preparing a starter by activating, culturing, centrifuging and re-suspending, fermenting the butter, and determining an optimal fermentation process through a single factor experiment and response surface optimization. The content of 2, 3-butanedione in the prepared fermented butter is more than or equal to 5000 mug/kg, the relative content of conjugated linoleic acid is more than or equal to 0.70%, the acid value is less than or equal to 1.35mg/g, the peroxide value is less than or equal to 1.49mmol/kg, and the fermented butter has rich flavor and excellent quality. The fermented butter can be applied to the preparation of cookies, spreads and other foods, and can remarkably improve the texture, color and flavor of the foods.

Inventors

GONG JINGHAO
YU XI
KONG QINGXUE
ZHANG YENI
LIU DANDAN
XU JIAWEI

Assignees

山东德正乳业股份有限公司
天津农学院

Dates

Publication Date: 20260505
Application Date: 20260319

Claims (7)

1. The lactococcus garvieae is characterized by being preserved in China general microbiological culture Collection center (CGMCC No. 37371) and having a preservation date of 2026, 01 and 13 days.
2. The lactococcus garvieae of claim 1, wherein the strain is isolated from cantonese buffaloupe raw milk, directionally screened by butter system, and has the shape of gram positive chain sphere, round colony, neat edge, smooth and moist surface and semitransparent color.
3. A method for preparing fermentation butter by using the lactococcus garvieae as claimed in any one of claims 1-2, which is characterized by comprising the steps of inoculating the preserved lactococcus garvieae DZ on an MRS agar plate, activating at 37 ℃ for 24 hours, picking single colony, inoculating on an MRS liquid medium, standing at 37 ℃ for 16 hours, transferring to a fresh MRS medium at an inoculum size of 3%, culturing for 16 hours, centrifuging at 4000r/min for 2min to collect thalli, washing the thalli twice by using sterile physiological saline, and re-suspending to prepare a starter, wherein the starter is stored at 4 ℃ and used for fermenting butter within 2 hours.
4. Butter produced by the production process according to claim 3, characterized in that the content of 2, 3-butanedione in the fermented butter is not less than 5000 μg/kg, the relative content of conjugated linoleic acid is not less than 0.70%, the acid value is not more than 1.35mg/g, and the peroxide value is not more than 1.49mmol/kg.
5. Use of butter prepared according to claim 4 for the preparation of a food product, characterized in that the food product is a cookie and/or a spread.
6. The use of butter according to claim 5 for the preparation of food products, characterized in that the cookies are prepared from butter, white sugar, low gluten flour, salt, milk as raw materials, with the fermented butter or fermented return butter instead of common butter.
7. Use of butter according to claim 5 for the preparation of food products, characterized in that the spread is prepared from butter, avocado oil, table salt, water as raw material, with the fermented butter or fermented return butter as main butter raw material.

Description

Lactococcus garvieae, method for preparing butter by using same and application of lactococcus garvieae Technical Field The invention relates to the technical field of microorganism application, in particular to a lactococcus garvieae, a method for preparing butter by using the same and application of the same. Background The unique flavor and quality of fermented butter is highly dependent on the metabolic activity of the fermenting strain in a specific matrix. At present, traditional lactobacillus screening is mostly based on oil-in-water type matrixes such as yoghurt and the like, and focuses on general probiotic characteristics. However, butter is a typical water-in-oil type high-fat system, and the materialized environment of butter is essentially different from that of the traditional screening matrix. The mismatch of the strain-matrix causes that the strain screened by the conventional method is difficult to effectively play the metabolic function in a butter system, core flavor substances such as butanedione and the like cannot be fully produced, and the strain becomes a main technical bottleneck for homogenizing the flavor of the product. Meanwhile, the high-quality fermented butter market in China faces the dilemma of the lack of an independent starter system for a long time, and mainly depends on imported commercial starter, so that the product lacks the characteristic of local flavor and has high cost. The prior art lacks not only a system method for developing a special starter from local resources, but also an effective means (such as a back-adding process) for synergistically optimizing the quality structure and the flavor of the product while improving the number of living bacteria, so that the comprehensive quality of the product is not high, and the market uniformity is serious. Disclosure of Invention In order to solve the problems, the invention provides a lactococcus garvieae, a method for preparing butter by using the same and application of the same, so as to solve the problems. In order to achieve the above purpose, the present application provides the following technical solutions: lactococcus garvieae is preserved in China general microbiological culture Collection center (CGMCC), with preservation number of CGMCC No.37371 and preservation date of 2026, 01 and 13. The strain is separated from Buffalo in Guangdong, is directionally screened by a butter system, is spherical in gram positive chains, has round colony, regular edges and smooth and moist surface, and is semitransparent. A method for preparing fermented butter from lactococcus garvieae comprises inoculating preserved lactococcus garvieae DZ on MRS agar plate, and activating at 37deg.C for 24 hr. Single colony is selected and inoculated in MRS liquid culture medium, static culture is carried out for 16h at 37 ℃, 3% (v/v) inoculum size is transferred to fresh MRS culture medium, after 16h culture, thalli are collected by centrifugation at 4000r/min for 2 min. The cells were washed twice with sterile physiological saline and resuspended to prepare a starter, which was stored at 4 ℃ and used for fermentation of butter over 2 hours. A fermented butter is prepared from lactococcus garvieae, wherein the content of 2, 3-butanedione in the fermented butter is more than or equal to 5000 mug/kg, the relative content of conjugated linoleic acid is more than or equal to 0.70%, the acid value is less than or equal to 1.35mg/g, and the peroxide value is less than or equal to 1.49mmol/kg. Use of a fermented butter prepared from lactococcus garvieae for the preparation of a food product, which is a cookie and/or spread. The application of the fermented butter prepared from the lactococcus garvieae in preparing foods is that the cookie is prepared from the raw materials of butter, white granulated sugar, low-gluten flour, salt and milk by using the fermented butter or the fermented added butter to replace common butter. The application of the fermented butter prepared from the lactococcus garvieae in preparing foods is that the spread is prepared from butter, butter oil, salt and water serving as raw materials and the fermented butter or the fermented butter added back serving as main butter raw materials. Compared with the prior art, the invention has the beneficial technical effects that: 1. the invention separates the strain from the Buffalo in Guangdong, and obtains the lactococcus garvieae DZ (CGMCC No. 37371) through directional primary screening and secondary screening of a butter system, the strain is specially designed for a butter water-in-oil type high-fat matrix, the problem of poor suitability of the traditional strain and the butter matrix is solved, the metabolic activity of the strain in the butter system is high, the core flavor substances can be efficiently synthesized, and the blank of the special local starter for butter in China is filled. 2. The lactococcus garvieae has no hemolytic activity, is sensitive to 8 common