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Method for cultivating salt stress-resistant lactococcus lactis and special culture medium therefor

A technology of Lactococcus lactis and culture medium, which is applied in the field of cultivating salt-stress-resistant Lactococcus lactis, can solve problems such as death and decreased strain vitality, and achieve the effects of increasing survival rate, increasing survival rate, and enhancing added value

Inactive Publication Date: 2008-11-12
INST OF MICROBIOLOGY - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The present invention solves the actual problem of decreased vigor and death of strains caused by the unavoidable contact of lactic acid bacteria with poor environment in production practice, and the method of the present invention is simple to operate, does not add additional equipment and manpower, and only requires relatively low additional reagent input , significantly enhanced the survival efficiency of the bacteria, and Lactococcus lactis as a probiotic can play its physiological functions more effectively when it reaches the intestinal tract after being eaten, which improves the added value of fermented food

Method used

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  • Method for cultivating salt stress-resistant lactococcus lactis and special culture medium therefor
  • Method for cultivating salt stress-resistant lactococcus lactis and special culture medium therefor

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Embodiment 1

[0013] Embodiment 1, cultivating Lactococcus lactis resistant to salt stress

[0014] a) culture medium:

[0015] LM17 medium: Take 5.0g of phytopeptone, 5.0g of polypeptone, 2.5g of beef extract, 15g of agar, 19g of β-glycerophosphate disodium, 5.0g of yeast extract, 0.5g of ascorbic acid, MgSO4 7H 2 O 0.25g, dissolved in 1L of distilled water to make the pH 7.1, sterilized at 121°C for 15min, and then added 15g of lactose per liter.

[0016] Total synthetic medium (CDM) (g L -1 ):

[0017] (1) take K 2 HPO 4 3g, 1g sodium acetate (pre-dissolved in 400μl 10M NaOH), 0.6g triammonium citrate, 0.5g tyrosine;

[0018] (2) Pre-dissolve 0.5g vitamin C in 5ml distilled water;

[0019] (3) Mix (1) and (2), then add 19g of β-glycerophosphate disodium, distill the volume to 870ml with distilled water, then add 100ml of 10× amino acid concentrate, 10ml of metal ion concentrate, and 10ml of nucleotide Concentrate, 10ml vitamin concentrate, adjust the pH to 6.8 with 5M NaOH, and fi...

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Abstract

The invention discloses a method for cultivating salt stress resisting Lactococcus lactis and a special culture medium thereof. The Lactococcus lactis salt stress resisting culture medium is a culture medium which is obtained by adding 3.2 to 32.0 mmol / L glutathione to a culture medium for cultivating Lactococcus lactis, wherein the Lactococcus lactis is a Lactococcus lactis milk fat subspecies strain capable of absorbing the glutathione, and specifically can be Lactococcus lactis SK11. The method for cultivating the salt stress resisting Lactococcus lactis is to cultivate the Lactococcus lactis in the culture medium so as to produce the salt stress resisting Lactococcus lactis. The method for cultivating the salt stress resisting Lactococcus lactis can raise the survival rate of the Lactococcus lactis under adverse environmental conditions, ensure that the Lactococcus lactis can normally exert physiological functions thereof, increase the additional value of products, and create greater economic benefit.

Description

technical field [0001] The invention relates to a method for cultivating salt-stress-resistant Lactococcus lactis and a special culture medium thereof. Background technique [0002] Lactic acid bacteria, as probiotics, are an important class of industrial microorganisms and have a long history of application in food fermentation. Lactic acid bacteria not only have good health effects, but also can be used to improve the nutritional value of food, improve food flavor, improve food preservation and added value. Lactic acid is one of the important physical and chemical indicators and flavor substances of soy sauce, so proper artificial inoculation of lactic acid bacteria during the brewing process of soy sauce has a good effect on improving the flavor of soy sauce. At present, there are lactic acid bacteria that can tolerate salinity above 18% in the domestic strain bank. Japan has successfully screened out halophilic lactic acid bacteria suitable for high-salt dilute mash pr...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12R1/01
Inventor 张艳禾张延平李寅
Owner INST OF MICROBIOLOGY - CHINESE ACAD OF SCI
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