Method for enhancing plant bacterium lacticum stability

A technology for the stability of Lactobacillus plantarum, applied in the direction of microorganism-based methods, biochemical equipment and methods, bacteria, etc., can solve the problems of lactic acid bacteria being easily inactivated, affecting physiological functions, and weakening vitality

Inactive Publication Date: 2009-01-07
SHANGHAI JIAODA ONLLY CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, lactic acid bacteria are easily inactivated by environmental conditions such as heat, acid, oxygen, etc. during processing, storage, transportation, and use. With the extension of storage time, the number of viable bacteria continues to decrease, and their vitality gradually weakens. its physiological funct...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1: Stress treatment with 10 g / L NaCl was added for 30 min in the late logarithmic phase of fermentation of Lactobacillus plantarum LP-Onlly.

[0027] In the late logarithmic phase of fermentation, add 10g / L NaCl stress treatment for 30min to investigate the heat and acid resistance of the cells.

[0028] The results showed that 10g / L NaCl stress treatment for 30min could improve the heat-resistant and acid-resistant survival rate of cells, and the heat-resistant and acid-resistant survival rate increased by 68.4% and 33.7% respectively compared with the control.

Embodiment 2

[0029] Example 2: Stress treatment with 30 g / L NaCl was added for 60 min in the late logarithmic phase of fermentation of Lactobacillus plantarum LP-Onlly.

[0030] In the late logarithmic phase of fermentation, add 30g / L NaCl stress treatment for 60min to investigate the heat and acid resistance of the cells.

[0031] The results showed that 30g / L NaCl stress treatment for 60min could improve the survival rate of heat resistance and acid resistance of cells, and the survival rate of heat resistance and acid resistance increased by 84% and 30% respectively compared with the control.

Embodiment 3

[0032] Example 3: Stress treatment at 43° C. for 30 min in late logarithmic phase of fermentation of Lactobacillus plantarum LP-Onlly.

[0033] In the late logarithmic phase of fermentation, raise the culture temperature to 43°C for 30 minutes, and investigate the heat resistance and acid resistance of the cells.

[0034] The results showed that high temperature stress (43°C) could improve the heat-resistant and acid-resistant survival rates of the cells, and the heat-resistant and acid-resistant survival rates were respectively increased by 108% and 56.4% compared with the control.

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Abstract

The invention relates to a plant lactobacillus, in particular to a method for improving the stability of the plant lactobacillus. The plant lactobacillus is the plant lactobacillus of LP-Onlly; NaCl is added during the anaphase of fermentation logarithm phase to carry out high temperature processing or low temperature processing so as to improve the stability performance of the cell of the plant lactobacillus. The invention adopts a microorganism metabolizing engineering strategy and mainly utilizes two pressure stress processing technologies of penetration and temperature to improve the stability performance of the plant lactobacillus which provides a method with practical meaning for improving the stability of the lactobacillus, thereby improving the quality of a product, providing the processing feasibility of a normal temperature probiotics product and prolonging the service life of a product shelf.

Description

technical field [0001] The invention relates to plant lactobacillus, in particular to a method for improving the stability of plant lactobacillus. Background technique [0002] At present, probiotics are generally concerned by scientists, entrepreneurs and consumers internationally. Probiotics are "a hot topic in the 21st century", "the most valuable product in health care", "true multifunctional food", "both food and medicine", "emerging industries with potential markets", etc. [0003] According to the FAO / WHO "Guidelines for the Evaluation of Food Probiotics", lactic acid bacteria for food have the following three characteristics: (1) living microorganisms, (2) beneficial to human health, and (3) taking a certain amount. In other words, only a certain amount of live lactic acid bacteria is beneficial to the human body. Therefore, the viable count of lactic acid bacteria is an important indicator of the product. [0004] However, lactic acid bacteria are easily inactiva...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12R1/25
Inventor 张和春杭晓敏张旻杨国潘玉辉
Owner SHANGHAI JIAODA ONLLY CO LTD
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