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Lactobacillus plantarum strain JP-8 and its application

A technology of Lactobacillus plantarum and JP-8, which is applied in the field of food microorganisms and food processing, can solve problems such as difficult long-term storage, and achieve the effect of retaining flavor and nutrients, unique flavor and high nutritional value

Inactive Publication Date: 2014-03-19
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although sea asparagus is rich in nutrition and is known as "marine cordyceps", it is not easy to store for a long time because of its tenderness and juiciness, so it must be further processed

Method used

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  • Lactobacillus plantarum strain JP-8 and its application

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1, utilize plant lactobacillus ( Lactobacillus plantarum ) JP-8 Process for fermenting sea asparagus puree

[0035] Take the glycerin-preserved strain of Lactobacillus plantarum JP-8 of the present invention, inoculate it on a fresh MRS solid plate, activate and cultivate it at 25°C for 48 h; use a sterilized toothpick to pick a single colony of JP-8 and inoculate it into a In a test tube containing 10 mL MRS liquid culture medium, culture it statically at 30°C for 36 h; take the cultured bacterial solution and transfer it to a 100 mL MRS liquid medium containing 50 mL MRS liquid medium at a ratio of 5% (v / v). mL Erlenmeyer flasks, cultured at 35°C for 24 h, and used as seed bacterial solution for later use.

[0036] Such as figure 1 As shown, select fresh sea asparagus twigs, blanch at 95°C for 4 minutes, then put them into tap water for desalination for 8 hours, change the water every 2 hours during this period, and finally remove and control the water....

Embodiment 2

[0038] Embodiment 2, utilizing plantaractobacillus ( Lactobacillus plantarum ) JP-8 Process for fermenting sea asparagus puree

[0039] Take the glycerol-preserved strain of Lactobacillus plantarum JP-8 of the present invention, inoculate it on a fresh MRS solid plate, activate and cultivate it at 30°C for 36 h; use a sterilized toothpick to pick a single colony of JP-8 and inoculate it into a In a test tube containing 10 mL of MRS liquid culture medium, culture it statically at 25°C for 48 h; take the cultured bacterial solution and transfer it to a 100 mL MRS liquid medium containing 50 mL MRS liquid medium at a ratio of 1% (v / v). mL Erlenmeyer flasks, cultured at 30°C for 36 h, and used as seed bacterial solution for later use.

[0040] Such as figure 1 As shown, fresh sea asparagus twigs were selected, blanched at 100 °C for 3 min, then put into tap water for desalination for 6 h, during which time the water was changed every 2 h, and finally the water was taken out an...

Embodiment 3

[0042] Embodiment 3, utilizing plantaractobacillus ( Lactobacillus plantarum ) JP-8 Process for fermenting sea asparagus puree

[0043] Take the glycerol-preserved bacterial strain of Lactobacillus plantarum JP-8 of the present invention, inoculate it on a fresh MRS solid plate, activate and cultivate it at 35°C for 24 h; use a sterilized toothpick to pick a single colony of JP-8 and inoculate it into a In a test tube containing 10 mL of MRS liquid culture medium, culture it statically at 35°C for 24 h; take the cultured bacterial solution and transfer it to a 100 mL MRS liquid medium containing 50 mL of MRS liquid medium at a ratio of 2.5% (v / v). mL Erlenmeyer flasks, cultured at 25°C for 48 h, and used as seed bacterial solution for later use.

[0044] Such as figure 1 As shown, fresh sea asparagus twigs were selected, blanched at 90°C for 6 min, then put into tap water for desalination for 10 h, during which time the water was changed every 2 h, and finally the water wa...

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Abstract

The invention relates to a Lactobacillus plantarum strain JP-8 and a process for fermentation of sea asparagus puree by the strain to prepare ready-to-eat crisp chips. The strain is preserved in China General Microbiological Culture Collection Center on September 29, 2013 with a preservation number of CGMCC No.8289. The employed technical scheme includes: (1) using am MRS culture medium to prepare a Lactobacillus plantarum JP-8 seed bacterial liquid; (2) pulping sea asparagus, inoculating the seed bacterial liquid, and conducting anaerobic fermentation; and (3) preparing sea asparagus ready-to-eat crisp chips by means of material mixing, material spreading in a tray, hot air drying, microwave vacuum drying, and nitrogen-filled packaging. Through fermentation by the Lactobacillus plantarum, the quality (nutrition, flavor, shelf life and the like) of the sea asparagus ready-to-eat crisp chips is improved. According to the invention, hot air drying and microwave vacuum drying technologies are adopted successively, while the taste of the crisp chips is improved, and the flavor and nutrients of sea asparagus are reserved to the utmost, the production cycle is shortened, the energy consumption is reduced, and the production cost is lowered.

Description

technical field [0001] The invention belongs to the technical field of food microbes and food processing, and in particular relates to a Lactobacillus plantarum strain JP-8 and a process for preparing ready-to-eat crisps by using the strain to ferment sea asparagus. Background technique [0002] Sea asparagus, also known as salicornia, belongs to the Chenopodiaceae Salicornia genus and is an annual herbaceous halophyte. In my country, sea asparagus is mainly distributed around coastal tidal flats or saltwater lakes, including natural growth and artificial cultivation. There are more than 30 types of sea asparagus, but the currently commercially grown sea asparagus is mainly samphire ( Salicornia biggelowii ). Sea asparagus is an alkaline plant, resistant to diseases and insect pests, no need to apply chemical fertilizers and pesticides, and its tender stems are a new type of pure natural organic health-care vegetables. Sea asparagus is rich in nutrition, rich in 8 kinds o...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L1/212C12R1/25A23L19/00
Inventor 黄开红赵延存马艳弘李亚辉张宏志
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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