Wang Yanping’s team from Tianjin University of Science and Technology is approved as a national new food raw material for research on lactic acid bacteria
By: Date: 2021-01-13 Categories: Internationalfood
   It is reported that the team of Professor Wang Yanping from the School of Food Science and Technology of Tianjin University of Science and Technology has been continuously researching and tackling key problems for the first time. Lactobacillus lactobacillus mare-liquor-like subspecies was isolated for the first time in China, further expanding the catalog of Chinese functional food raw materials, and contributing to the construction of China’s independent intellectual property rights strain library, the development of high-quality strains, and the industrialization of probiotics. Made important contributions and created a”new era of Chinese bacteria”.

   On January 7, the National Health Commission issued Announcement No. 9 of 2020, according to the provisions of the Food Safety Law, the horse milk sample Lactobacillus horse milk sample Subspecies safety assessment materials were reviewed and passed, and were listed as national new food materials. This is a milestone experiment. Lactobacillus mare-like strain ZW3 is the world’s first Lactobacillus mare-like strain (2010) that has completed the whole genome sequencing, and is the most in-depth and comprehensive Lactobacillus mare strain. Through its own metabolites of Lactobacillus mare-like lactobacillus ZW3, the viscosity of yogurt can be thickened, and the addition of excessive thickeners and stabilizers can prevent the taste and safety of fermented dairy products from affecting the taste and safety of fermented dairy products, allowing ordinary people to drink yogurt that is both safe and delicious.

   European yogurt producers usually use special function lactic acid bacteria to improve the”stickiness” of yogurt texture. Many countries in the world prohibit adding thickeners to fermented milk for stability Even in countries that allow the use of additives, including my country, the pursuit of natural dairy products without foreign additives has become a future trend. For this reason, Professor Wang Yanping has set the goal of research and development on lactic acid bacteria producing extracellular polysaccharides, using microbial screening technology to obtain lactic acid bacteria with high production of extracellular polysaccharides. Through the study of its sugar-producing molecular mechanism, the pathway of extracellular polysaccharide synthesis of Lactobacillus mare-like lactobacillus ZW3 and the role of key genes were finally discovered.

  Milk-like Lactobacillus ZW3 is a multi-functional strain with excellent food processing performance, intestinal regulation, mental health and other probiotic functions. . ZW3 strain has the characteristics of high production of extracellular polysaccharides, and its application in food can reduce the use of stabilizers and thickeners, which can meet the needs of today’s consumers for products with less food additives or zero additions, create clean labels, and effectively realize processing High-end food upgrades. It also has the characteristics of highly effective removal of nitrite. It is applied to the fermentation production of traditional fermented foods, which can reduce the nitrite produced during the fermentation process, and further improve the safety of the product on the basis of ensuring the flavor and taste of the product. A number of experimental studies have confirmed that ZW3 has multiple functions such as regulating intestinal health, improving immunity, anti-oxidation, regulating mood, and regulating metabolism.

Professor    Yanping Wang believes that as a food-safe polysaccharide, lactic acid bacteria exopolysaccharide has unique physical and rheological properties and recognized food safety. Natural biological thickeners can replace the stabilizers or thickeners currently in use, derived from non-food grade bacteria, and have important uses in the processing of fermented dairy products. They can increase the yield of cheese and reduce the curdling of yogurt. The phenomenon of gum syneresis can solve the quality problems of easy gel breakage, low viscosity, and easy precipitation of whey in the production of yogurt.

  In 18 years, Professor Wang Yanping and his team isolated the first domestic mental health patented strain (Patent No. ZCN201810008073.3) through collection, isolation, and function confirmation. ), completed the whole genome sequence map in 2010, completed basic research and applied research. During the period, he was supported by the National Natural Science Foundation of China and a number of provincial and ministerial scientific research funds. Related research results published more than 30 domestic and foreign academic articles and papers, and applied for a number of national invention patents. After many expert discussions and hard research, we have overcome the difficulties brought by the new crown epidemic to the application work. Through whole-genome sequencing, we have provided new strains in the field of probiotics, submitted application materials for new resource foods, and provided this strain in fermented milk. The application of the product provides a scientific basis, and a series of studies have been carried out on the safety, genetic stability, and functionality of the strain, the production process of the bacterial powder, the stability of the bacterial powder, and the application of the bacterial powder. The molecular mechanism of polysaccharides, as well as the structure, performance, and function of kefir polysaccharides produced, have been comprehensively and in-depth researched. This strain has been used in fermented foods, dairy products, functional foods, health products, cosmetics, and microecological drugs. The wide application in the field has laid a solid foundation.