A strain of Lactobacillus plantarum

A technology of Lactobacillus plantarum and strains, applied in the direction of bacteria, fungicides, food preservation, etc., can solve problems such as consumer anxiety, and achieve the effect of maintaining the color of the fruit peel and stabilizing the effect of the applied technology

Active Publication Date: 2015-09-30
DONGGUAN AGRI SCI RES CENT +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, reports of sour lychee and lime mango appeared in newspapers and on the Internet, which constantly aroused uneasiness among consumers

Method used

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  • A strain of Lactobacillus plantarum
  • A strain of Lactobacillus plantarum
  • A strain of Lactobacillus plantarum

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] The inventor collected healthy, no pests and diseases, and no mechanical damage from the lychee fruit produced in the orchard of Dongguan Agricultural Science Research Center on July 20, 2011, and peeled and crushed 150g of the fruit into a sterile flask prepared in advance. Naturally fermented in medium, the pulp was crushed and fermented together with the peel and core in an anaerobic incubator at 37°C for 2 days. After 2 days of fermentation, pipette the fermented liquid and dilute it by serial concentration gradient dilution method, and dilute the fermented liquid to 10 with sterile water. -1 、10 -2 、10 -3 、10 -4 、10 -5 、10 -6 A total of 6 gradient dilutions were repeated three times. take 10 -4 、10 -6 For two gradient dilutions, draw 0.2-0.3mL and add it to the solidified MRS medium, and then quickly spread the fermentation broth evenly with a spreading stick. The plate was then placed upside down in an anaerobic incubator at 37°C. After the colonies grow ...

Embodiment 3

[0096] Embodiment 3: application experiment

[0097] On the premise that the bacterial strain has a fresh-keeping effect, in order to further expand the fresh-keeping effect, the present invention uses the bacterial suspension of Lactobacillus plantarum as an effective active ingredient, and at the same time combines the biological substance compounded by the present invention through a large number of analyzes and experimental summaries. A safe and efficient biological preservative was developed. The fresh-keeping bacteria agent comprises the following components in mass percent: 1% chitosan, 2% citric acid, 0.85% sodium chloride, and water as the balance; the fresh-keeping bacteria agent is prepared. Add the thalline suspension of the strain to the 100% system composed of the above-mentioned components, so that the thalline concentration in the system is 8.2×10 9 CFU / mL.

[0098] S1. Cultivation of fresh-keeping bacteria:

[0099] S11. Activation of bacterial strains: Put...

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Abstract

The invention relates to the field of biological technology, and discloses an application of a lactobacillus plantarum strain, wherein the strain is preserved in China Center for Type Culture Collection (CCTCC), the preservation date is Nov. 20, 2012, and the preservation number is CCTCC M 2012465. The strain has good inhibition effect on peronophythora litchi and / or anthracnose pathogen, can substantially reduce activities of polyphenol oxidase (PPO) and / or peroxidase (POD) of lichee or longan, and keep superoxide dismutase (SOD) activity of pericarps. Therefore, the strain has important application value in fresh-keeping aspect of fruits such as lichee, longan and the like.

Description

technical field [0001] The invention relates to the field of biotechnology, more specifically, to a strain of Lactobacillus plantarum strain. Background technique [0002] From harvesting to consumption by consumers, fresh fruits and vegetables suffer from self-respiration and pathogenic organisms infection. Every year, a large number of fruits and vegetables rot and lose during transportation and storage after harvesting. A survey by the National Agricultural Products Preservation Engineering Technology Research Center found that the current annual loss rate of fruits and vegetables from the field to the dining table in my country is as high as 25-30%, with an annual loss of nearly 80 billion yuan. Therefore, it is urgent to further carry out research and development of fruit and vegetable preservation technology to ensure the realization of added value of fruit and vegetable products and the full utilization of resources. [0003] At the same time, with the improvement of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23B7/155A01N63/02A01P3/00C12R1/25
Inventor 罗华建胡文锋马锞罗诗徐匆张长勇黄应维胡珊李艳芳范妍
Owner DONGGUAN AGRI SCI RES CENT
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