Method for obtaining bacterial strains of cheese starter

The invention discloses a method for bacterial strains of a cheese starter. The method comprises the following steps: inoculating Lactococcus lactis to a sodium chloride containing skim milk culture medium for culture, wherein the pH value of the skim milk culture medium is 4-5; separately inoculati...

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Bibliographische Detailangaben
Hauptverfasser:	MO BEIHONG, HUANG YI, JIANG HONGBO, LIU ZHENMIN, ZHENG YUANRONG, YU HUANING
Format:	Patent
Sprache:	eng
Schlagworte:	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
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Beschreibung
Zusammenfassung:	The invention discloses a method for bacterial strains of a cheese starter. The method comprises the following steps: inoculating Lactococcus lactis to a sodium chloride containing skim milk culture medium for culture, wherein the pH value of the skim milk culture medium is 4-5; separately inoculating the obtained bacterial strains to the skim milk culture medium for culture under different culture conditions, and selecting the bacterial strains which meet the certain requirement for the total number of living bacteria as Lactococcus lactis bacterial strains of type I; culturing the Lactococcus lactis bacterial strains of type I till curds are formed, and selecting Lactococcus lactis bacterial strains A of which the curd state is normal and the OD660 is larger than or equal to 0.7; inoculating Leuconostoc mesenteroides to the skim milk culture medium for culture, and selecting Leuconostoc mesenteroides bacterial strains B of which the curd state is normal and the aromatic flavor is strong; culturing the Lactococcus lactis bacterial strains A and the Leuconostoc mesenteroides bacterial strains B together. The method is high in repeatability and practical value, and very high in application value.