A kind of lactobacillus plantarum, its bacteriocin and its cultivation and separation and purification method

Abstract

The invention discloses a Lactobacillus plantarum, bacteriocins and a culture, separation and purification method thereof. The collection number of the Lactobacillus plantarum 163 strain is CGMCC No.8224. The Lactobacillus plantarum is cultured in an MRS liquid culture medium or a celery cabbage / tomato culture medium, and the bacteriocins can be generated through fermentation, wherein the generated bacteriocins are two novel bacteriocins having a primary structure composed of two amino acid sequences and can be obtained by performing four times of separation, purification and identification. Determination results show that the bacteriocins have wide antibacterial spectrum and favorable heat stability and pH value stability, and can be widely used in the fields of foods and medicine.

Description

technical field [0001] The invention relates to a plant lactobacillus and its bacteriocin, in particular to a plant lactobacillus, its bacteriocin and a cultivation, separation and purification method. Background technique [0002] In the food industry, the anticorrosion and preservation of food is always an important problem to be solved urgently. According to FDA statistics, about 10%-20% of food in the world is lost to various spoilage every year, and microorganisms play a decisive role in the process of food spoilage. According to the cause of food spoilage, different treatment methods are adopted to control the microorganisms in food, but some sterilization methods can have adverse effects on the texture, flavor and nutrition of food. Food preservatives are still one of the important measures for food preservation because they are convenient and effective to use and can preserve the commodity value of food well. [0003] Lactic acid bacteria and fermented products hav...

AI Technical Summary

Problems solved by technology

[0006] Although there are many studies on microbial natural preservatives from different sources such as lactic acid bacteria bacteriocins and antimicrobial peptides at home and abroad, they are rarely used in the food industry. This is mainly because some of the natural preservatives have a narrow antibacterial spectrum and insufficient antibacterial effect. Ideal, the antibacterial performance is unstable, especially the price is high, the yield is low and the safety has not been determined. It is still difficult to replace the role and status of chemical preservatives

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