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A kind of Lactobacillus plantarum strain jp-8 and application thereof

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

Inactive Publication Date: 2016-05-18
JIANGSU ACAD OF AGRI SCI +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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  • A kind of Lactobacillus plantarum strain jp-8 and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1, the process of using Lactobacillus plantarum (Lactobacillus plantarum) JP-8 to ferment sea asparagus puree

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

[0036] Such as figure 1 As shown, fresh sea asparagus twigs were selected, blanched at 95°C for 4 minutes, and then put into tap water for desalination for 8 hours. During this period, the water was changed ev...

Embodiment 2

[0038] Example 2, the process of using Lactobacillus plantarum (Lactobacillus plantarum) JP-8 to ferment 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 by streaking and inoculate it on a fresh MRS solid plate, activate and cultivate it at 30°C for 36 hours; use a sterilized toothpick to pick a single colony of JP-8 and inoculate it into a In a 10mL MRS liquid culture test tube, culture it statically at 25°C for 48 hours; take the cultured bacteria solution and transfer it to a 100mL Erlenmeyer flask containing 50mL MRS liquid medium at a ratio of 1% (v / v), 30 Cultivate statically for 36 hours under the condition of ℃, and use it as seed bacterial liquid for future use.

[0040] Such as figure 1 As shown, select fresh sea asparagus twigs, blanch at 100°C for 3 minutes, then put them into tap water for desalination for 6 hours, change the water every 2 hours during...

Embodiment 3

[0042] Example 3, the process of using Lactobacillus plantarum (Lactobacillus plantarum) JP-8 to ferment sea asparagus puree

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

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

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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 species of sea asparagus, but the currently commercially grown sea asparagus is mainly North American salicornia (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, r...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L19/00C12R1/25
Inventor 马艳弘赵延存唐伯平黄开红李亚辉张宏志
Owner JIANGSU ACAD OF AGRI SCI
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