Lactobacillus plantarum R23

A technology of Lactobacillus plantarum and microorganisms, which is applied in the field of microbial technology, can solve the problems of low fermentation conditions, reduce the acid-reducing effect of lactic acid bacteria, etc., and achieve the effects of strong probiotic properties, soft taste, and strong aroma

Inactive Publication Date: 2012-02-22
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
View PDF1 Cites 33 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the sulfur dioxide of high content and alcohol concentration, low pH value in the fruit wine, and lower fermenting conditions etc. have all suppressed the growth of lactic acid bacteria, thereby greatly reduced the acid-reducing effect of lactic acid bacteria; Lactic acid bacteria with high temperature, low pH and good winemaking characteristics

Method used

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
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Lactobacillus plantarum R23
  • Lactobacillus plantarum R23
  • Lactobacillus plantarum R23

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Embodiment 1: the probiotic property of plantarum lactobacillus according to the present invention

[0058] 1. Acid resistance and bile salt resistance

[0059] The collected Lactobacillus plantarum R23 sludge and the control bacteria 6045 were washed twice with sterile saline, and made into suspension bacteria with one-tenth of the original volume, and inoculated with 1% inoculum at pH 3.5, 3.0, 2.5, 2.0, 1.5, and LH18 medium with bile salt concentrations of 0%, 0.1%, 0.3%, and 0.5%, cultured at 25°C for 4 hours, and took samples every 2 hours to count viable bacteria. average value. See Table 1 and Table 2 for the changes in bacterial mass of each strain after being cultured for 4 hours in environments with different pH values ​​and bile salt concentrations: the biomass of Lactobacillus plantarum R23 still reached 10 when cultured for 4 hours in an environment with a pH value of 2.5. 6 CFU / mL, while 6045 can only tolerate the acidity of pH 3.0, and it is dead after ...

Embodiment 2

[0070] Embodiment 2: Lactobacillus plantarum R23 produces malate lactic acid enzyme characteristic

[0071] 1. MLE production and enzyme activity during the growth period

[0072] to 10 7 Insert cfu / mL activated Lactobacillus plantarum R23 into LH18 medium, culture at 25°C for 48 hours, measure the cell density, enzyme production and enzyme activity every 4 hours, and draw the growth curve.

[0073] Such as Figure 3-a As shown, 0h-4h is the lag phase, and the cell density remains basically unchanged, and then enters the logarithmic growth phase, and enters the stable phase after 24 hours of inoculation, and the maximum number of bacteria reaches 5.53×10 9 cfu / mL, and then the bacterial count began to decline slowly. Within 0-28h, the MLE activity and total activity increased rapidly with the increase of the amount of bacteria, and reached the maximum value of 406.9u and 357.67U at 28h, after which the MLE activity and total activity began to decline gradually; after inocul...

Embodiment 3

[0088] Example 3: Application of Lactobacillus plantarum R23 in the brewing of "Chinese" kiwifruit wine

[0089] Plant Lactobacillus R23 at 5.8×10 8 cfu / mL inoculum volume into alcohol 10% (v / v), total acid 14.9g L -1 , The total sulfur concentration is 100mg·L -1 The kiwi fruit wine mash was cultured at a constant temperature of 22±1°C, and the progress of MLF was monitored by paper chromatography. The malic acid disappeared in the paper chromatography after 4 days of cultivation, indicating that the MLF fermentation was over, and the cultivation of Lactobacillus plantarum R23 could be stopped.

[0090] The changes of the main sensory indicators of "Zhonghua" kiwifruit wine are shown in Table 3. The total acid, pH value, volatile ester and softness index of the kiwifruit wine subjected to MLF reaction with R23 all changed greatly. The malic acid of kiwifruit wine using Lactobacillus plantarum R23 is greatly reduced and the total acid is reduced, which obviously achieves the...

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

PUM

PropertyMeasurementUnit
diameteraaaaaaaaaa
Login to view more

Abstract

The invention relates to Lactobacillus plantarum R23 which is characterized in that: the Lactobacillus plantarum is conserved in China General Microbiological Culture Collection (CGMCC) on August 1, 2011 with the conservation number of CGMCC No.5105. The Lactobacillus plantarum R23 not only can produce malolactic enzyme at high yield and has good biological deacidification capability, but also has the following stronger beneficial characteristics of (1) stronger resistance, (2) stronger oxidation resistance and (3) stronger adhesion capability. The Lactobacillus plantarum can utilize malic acid in priority in the fruit wine containing malic acid, and then carries out lactic acid fermentation of the malic acid to achieve biological deacidification. The Lactobacillus plantarum can be used in fruit juice beverage processing to produce fermented sterile fruit juice beverages, and can also be used in fruit juice beverage processing to produce fermented lactobacillus live bacterial beverages.

Description

technical field [0001] The invention relates to the technical field of microorganisms, in particular to a strain of Lactobacillus plantarum R23 which has probiotic properties and produces malic acid lactic acid fermentation enzymes and its application in aspects such as reducing acid in fruit wine. The bacterium is Lactobacillus plantarum (Lactobacillus plantarum), named as Lactobacillus plantarum R23, this bacterium was preserved in the General Microorganism Center (CGMCC) of China Microbiological Culture Collection Management Committee (CGMCC) on August 1, 2011, and its preservation number is CGMCC No.5105. Background technique [0002] The high content of malic acid in fruit wine will lead to sour body and strong roughness. Malolactic fermentation (MLF) is the transformation of lactic acid bacteria with dicarboxylic L-malic acid as a substrate under the catalysis of malic acid lactic acid enzyme (MLE). into monocarboxy L-lactic acid and CO 2 This process can soften the w...

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

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12G3/02A23L2/02A23L2/84C12R1/25
Inventor 何志刚任香芸李维新林晓姿梁璋成魏巍庄林歆
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap