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A kind of lactobacillus plantarum with high peptidase activity and application thereof

A technology of Lactobacillus plantarum and high peptidase, applied in the field of microorganisms, can solve the problems of long maturation time and high production cost of cheddar cheese, and achieve the effects of increasing free amino acid content, reducing production cost and shortening the maturation cycle

Active Publication Date: 2016-03-02
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Cheddar cheese is a kind of hard cheese, and its mild taste is more in line with the preferences of oriental people. However, cheddar cheese has a relatively long maturation time and high production costs. If the maturation period can be shortened, certain economic benefits will be generated

Method used

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  • A kind of lactobacillus plantarum with high peptidase activity and application thereof
  • A kind of lactobacillus plantarum with high peptidase activity and application thereof
  • A kind of lactobacillus plantarum with high peptidase activity and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Isolation and identification of embodiment 1 bacterial strain

[0033] 1) Preparation of sample diluent and isolation of bacteria

[0034] Aseptic operation Put 25g of kimchi into a homogenizing cup filled with 225mL of sterile saline for homogenization, centrifuge at 8000r / min for 1min to 2min, and make a 1:10 sample solution. Then use a 1ml sterile pipette tip to absorb 1ml of the sample treatment solution and add it to 9ml sterilized normal saline, shake and mix well and serve for 10 -2 Diluent, and so on, serially diluted to 10 -4 . at 10 -2 、10 -3 、10 -4 Aspirate 1ml of the diluted solution into the petri dish, pour into the MRS agar medium at about 50°C, mix well, and incubate at 37°C for 48h.

[0035] 2) Preliminary purification of strains

[0036] Use an inoculation needle to pick out the suspected single colony of lactic acid bacteria on the surface and bottom of the plate, streak and inoculate it on the MRS plate culture, and incubate at 37°C for 48 hou...

Embodiment 2

[0041] Embodiment 2 strain characteristic verification

[0042] 1. Acid resistance test

[0043]Inoculate the cryopreserved Lactobacillus plantarum CCFM412 of the present invention in the MRS medium, cultivate it for 24 hours at 37° C., and subculture it for 2 to 3 times through the MRS medium. liquid) washed twice and resuspended in PBS, then mixed with 9.0mL MRS with pH values ​​of 4.0, 5.0, and 6.0, cultured at 37°C for 24h, and respectively measured the OD of Lactobacillus plantarum CCFM412 in different acidic environments 600 value.

[0044] The experimental results are attached figure 1 , the results showed that the OD of Lactobacillus plantarum CFM412 after 24 hours of culture 600 The value increase is 0.6794, which has good acid resistance.

[0045] 2. Salt tolerance test

[0046] Inoculate the cryopreserved Lactobacillus plantarum CCFM412 of the present invention in the MRS medium, cultivate it for 24 hours at 37° C., and subculture it for 2 to 3 times through th...

Embodiment 3

[0083] Microorganism and physicochemical property analysis of embodiment 3 cheese

[0084] The physical and chemical indexes are to measure that the cheese prepared by the present invention is within the specified range. The degree of protein decomposition is one of the criteria for judging maturity. A high degree of decomposition is conducive to the decomposition of more small molecular substances and the formation of flavor. In the following, the indicators of the obtained Group A and Group B cheeses during the maturation period (the 0th month of the maturation period since the production of fresh cheese) were detected, and then the cheese samples were analyzed and determined every other month.

[0085] 1. Microbiological Analysis

[0086] In the 0th month, 1 month, 2 months, 3 months, 4 months, and 5 months of the ripening period of group A cheese and group B cheese, samples were taken respectively (take 0.5g of cheese center area sample, put into 9ml sterilization In nor...

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Abstract

The invention discloses a lactobacillus plantarum with high peptidase activity and the application of the lactobacillus plantarum, and belongs to the field of microorganism. The lactobacillus plantarum provided by the invention is preserved in the China General Microbiological Culture Collection Center on September 25, 2013, with the preservation number of CGMCC No.8243, and the preservation address of No.3 Building, NO.1 Beichen West Road, Chaoyang District, Beijing 100101, China, which is the location of the Institute of Microbiology of Chinese Academy of Sciences. The lactobacillus plantarum serving as an adjunct culture is added into the raw milk, higher viable count is maintained in the period of maturity, the degradation of cheddar cheese protein is speeded up, the content of free amino acids is increased, and finally, the maturing of the cheese and the formation of the flavor are speeded up.

Description

technical field [0001] The invention relates to plant lactobacillus with high peptidase activity and application thereof, belonging to the field of microorganisms. Background technique [0002] Cheese is a fermented dairy product with high nutritional value. It is rich in protein, fat and all essential amino acids, vitamins and minerals. It is the closest to perfect food. Fermented milk refers to adding a starter to liquid milk, through the fermentation of microorganisms, converting lactose into lactic acid, reducing the pH and acidity of dairy products, and giving dairy products a special taste and texture. The process of cheese maturation needs to go through a series of continuous and complex biochemical reactions, which are the process of the joint action of microorganisms and enzymes, mainly including the three most basic biochemical reactions of protein hydrolysis, fat decomposition and lactose metabolism. Among the three most basic biochemical reactions, protein hydro...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23C19/032C12R1/25
Inventor 陈卫刘小鸣田丰伟张灏赵建新江丽红范大明张秋香
Owner JIANGNAN UNIV
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