Lactobacillus pentosus, fermentation product of lactobacillus pentosus and application of fermentation product

A technology of Lactobacillus pentosus and fermentation products, which is applied in the field of Lactobacillus pentosus and the fermentation products of the Lactobacillus, can solve the problems of failing to curb the rise of soil-borne diseases, the loss of crop diseases to farmers, and the residue of harmful substances. The effect of prolonging shelf life, improving flavor, and prolonging shelf life
CN102286392BInactive Publication Date: 2013-10-23ANHUI AGRICULTURAL UNIVERSITY
5 Cites 0 Cited by

Patent Information

Authority / Receiving Office
CN Β· China
Patent Type
Patents(China)
Current Assignee / Owner
ANHUI AGRICULTURAL UNIVERSITY
Publication Date
2013-10-23
Estimated Expiration
Not applicable Β· inactive patent

Smart Images

  • Figure 1
    Figure 1
  • Figure 2
    Figure 2
  • Figure 3
    Figure 3
Patent Text Reader

Abstract

The invention relates to a lactobacillus pentosus strain and a fermentation product of the same. The preservation number of the lactobacillus pentosus LPEM818 in the invention is CGMCC No. 4583 in the China General Microbiological Culture Collection Center. The fermentation product of the lactobacillus pentosus in the invention can inhibit common pathogenic escherichia coli, pseudomonas aeruginosa and staphylococcus aureus in food, and particularly has a strong inhibiting effect on listeria monocytogenes which can cause serious food poisoning. In addition, the metabolite of the strain also can inhibit the growth of aspergillus flavus and cotton and tomato blight pathogens. Consequently, the lactobacillus pentosus strain and the fermentation product thereof play an active role in the fields of food preservation and plant protection.
Need to check novelty before this filing date? Find Prior Art

Description

technical field

[0001] The invention belongs to the field of microbial resource utilization, and in particular relates to a lactobacillus pentosus, a fermentation product of the lactobacillus and the use of the fermentation product. Background technique

[0002] Many foods in the market are now polluted, among which raw meat, aquatic products and quick-frozen foods in bulk are most polluted. Generally, food is preserved by low-temperature refrigeration or chemicals, but the effect is not satisfactory. Some preservatives even contain trace amounts of toxins, and long-term excessive intake will cause certain damage to human health. At the same time, some pathogenic bacteria such as Listeria monocytogenes widely exist in nature, and the bacteria can still grow and reproduce in the environment of 4 ℃, which is one of the main pathogenic bacteria that threaten human health in refrigerated food.

[0003] Molds often grow and produce toxins, such as aflatoxin, found in moldy peanu...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More