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Bacillus subtilis strain and application thereof

A technology of Bacillus subtilis and strains, applied in the direction of bacteria, applications, microorganisms, etc., can solve the problems of fermentation flavor, poor color and texture, difficult food industry production, etc., to achieve good color and flavor, outstanding fragrance, and good quality Effect

Inactive Publication Date: 2013-03-06
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pure-bred fermented tempeh has problems such as poor fermentation flavor, color and texture, and is difficult to apply to food industry production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0030] (1) Isolation and screening of Bacillus subtilis BJ3-2 strain

[0031] 1) Strain isolation and purification

[0032] Take 2g of commercially available bacteria-type Douchi samples in major areas such as Bijie and Zunyi in Guizhou, put them in a 18g triangle flask of sterile water, add 0.1% Tween 80, incubate at 180rpm for 30min, and then serially dilute to 10-2-10-9 , with 3 replicates for each dilution gradient. After standing for 10 minutes, take 1 mL of the liquid, evenly spread it on the beef extract peptone plate, and incubate at 37°C for 24 hours. Gram staining and spore staining, the single colonies of G+ bacillus were purified for 3 generations and kept in beef extract peptone slant test tubes, 4-5 strains were reserved for each sample, and the plate morphology of the strains was recorded and classified.

[0033] 2) Primary screening

[0034] The inoculated strains were placed in beef extract peptone liquid test tubes, cultivated at 30°C for 12h, inoculated i...

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PUM

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Abstract

The invention discloses a Bacillus subtilis strain and an application thereof. The bacterium is 0.5mu m in width and 2.6mu m in length and is Gram-positive; the shape of the spore is oval, the spore is in the center of the bacterium; the cysts fail to expand; the bacterium does not have parasporal crystal; and the bacterium has flagella. The bacterial colony is pure white and is irregular in shape; the center of the bacterial colony is raised in a concentric ring shape, the bacterial colony is non-transparent and has dry surface; and bacteria are slightly sticky and easy to pick up. The color and luster of the fermented soybean fermented by the Bacillus subtilis strain are similar to that of the fermented soybean fermented naturally; and the strain can not generate gas, and the strain has higher enzyme-producing capability and better fermentation flavor and is suitable for the industrial pure fermention production of fermented soybean.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a bacillus subtilis strain, and also relates to the application of the bacillus subtilis strain in realizing the pure fermentation of bacterial fermented soya bean. Background technique [0002] Bacterial tempeh is currently mainly produced by traditional natural fermentation, and pure fermenting has not been realized. As a result, the water tempeh produced by wet tempeh is often polluted by bacteria, gas production, capping and secondary pollution are serious, and toxins are easily produced. And the salt content is too high, these factors all seriously threaten the health of human body. [0003] However, the production of Japanese natto and Indonesian tianpei have already entered industrialized production due to the adoption of pure-bred fermentation technology, which has a large production and sales output. The main strains in the naturally fermented bacterial fermented soya bean ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L1/20C12R1/125A23L11/00
Inventor 吴拥军
Owner GUIZHOU UNIV
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