Lactic acid bacteria and application thereof

Abstract

The invention discloses lactic acid bacteria and the application thereof. The bacterial strain is Lactobacillus casei LLJ with the conservation number of CGMCC (China General Microbiological Culture Collection) No.4352. The Lactobacillus casei LLJ serves as biological preservative which can effectively prevent moulds from growing in the acid milk and prolong the shelf life of the acid milk, and the flavor, the sensing quality and the like of the acid milk product are not obviously affected by the Lactobacillus casei LLJ. As a novel and safe biological preservative, the Lactobacillus casei LLJhas good application prospect for fermenting food and silage fodder, and the chemical preservative can be reduced in the use amount and replaced. The bacterial strain has the advantages of ecologicalsafety, good storage effect, long activity retention time, stable performance and the like, is simple to apply and is safe to people and animals.

Description

technical field

[0001] The invention relates to a strain of lactic acid bacteria and its application. Background technique

[0002] About 25% of grain and oil crops in the world are inedible every year due to mycotoxin pollution. Fungal contamination of fermented foods is also becoming more and more serious, mainly certain species of Penicillium and Aspergillus. Penicillin, penicillic acid, ochratoxin A and citrinin can be detected in contaminated food and feed. Penicillium and Aspergillus are the main spoilage organisms of a large number of food and feedstuffs, and Fusarium is frequently found in grains, where they lead to the accumulation of large amounts of mycotoxins. Different molds appear in cold storage of different foods, P. roqueforti and P. commune often cause spoilage of hard cheese. Candida parapsilosis, Rhodotorula viscosum, and Penicillium loudii are the main spoilage bacteria in yogurt and other fermented dairy products.

[0003] At present, the main metho...

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