Lactobacillus paracasei subsp. tolerans strain, screening method and use

A technology of tough subspecies and Lactobacillus is applied in the field of strain, screening and application of Lactobacillus paracasei tough subsp.

Inactive Publication Date: 2014-10-08
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Although traditional heat sterilization can effectively inhibit microbial contamination, it also destroys the nutrition, texture, color, flavor and type of food to varying degrees while sterilizing, and at the same time generates a lot of energy consumption

Method used

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  • Lactobacillus paracasei subsp. tolerans strain, screening method and use
  • Lactobacillus paracasei subsp. tolerans strain, screening method and use
  • Lactobacillus paracasei subsp. tolerans strain, screening method and use

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Embodiment 1

[0023] (One) Lactobacillus paracasei of the present invention subspecies tough FX-6-1 ( Lactobacillus paracasei subsp. tolerans FX-6-1) Screening and isolation of strains:

[0024] Inoculate Tibetan kefir grains into pure milk, statically ferment for 24 hours at 30 ℃, mix the fermented curd, and dilute the liquid fermented milk with 0.9% sterile saline to 10 -6 ~10 -8 , Vortex and mix, pipette 0.1 mL diluted sample to MC solid medium and MRS solid culture plate surface and spread evenly. Seal culture at 30°C for 24-48h until a single colony grows. A single colony that produced a clear calcium circle was picked and purified again on an MRS agar plate to obtain a single colony strain. A total of 49 lactic acid bacteria were collected.

[0025] The isolated acid-producing single colony strain was inoculated into MRS liquid medium, and statically sealed overnight at 30°C for culture. Subsequently, the activated lactic acid bacteria solution was added to the pure milk according to t...

Embodiment 2

[0050] Lactobacillus paracasei subspecies tough FX-6-1 ( Lactobacillus paracasei subsp. tolerans FX-6-1) Strain fermentation antibacterial composition:

[0051] (1) Lactobacillus paracasei subspecies tough FX-6-1 ( Lactobacillus paracasei subsp. tolerans FX-6-1) Preparation of antibacterial composition produced by strain fermentation

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Abstract

The invention relates to a Kefir source Lactobacillus paracasei subsp. tolerans strain with antimicrobial properties and its bacteriostatic composition. The strain FX-6-1 provided by the invention is preserved in China Center for Type Culture Collection on Feb. 23, 2014 with a preservation number of CCTCC M 2014043. The bacteriostatic composition generated by fermentation of the strain can inhibit the growth of Escherichia coli, Staphylococcus aureus and other bacterial pathogenic microorganisms, and Aspergillus flavus, Rhizopus nigricans and other moulds, and has a wide antibacterial spectrum. The bacteriostatic composition generated by fermentation of the strain provided by the invention shows stable properties on heat treatment and enzymolysis treatment, can be used as a preservative in feed and food, and has the potential of development into a medical composition.

Description

technical field [0001] The present invention relates to a kind of Lactobacillus paracasei tough subspecies FX-6-1 ( Lactobacillus paracasei subsp. tolerans FX-6-1) strains, especially a strain that can inhibit Escherichia coli ( Escherlchia coli ), Staphylococcus aureus ( Staphylococcus aureus ) and other bacterial pathogenic microorganisms and Aspergillus flavus ( Aspergillus flavus ), Rhizopus niger ( Rhizopus nigricans ) and other pathogenic bacteria such as Lactobacillus paracasei subsp. fortitude strains, and the bacteriostatic composition produced by fermentation of the Lactobacillus paracasei subsp. fortitude strain and the activity stability of the composition, which belong to the field of microbial technology. technical background [0002] In the process of processing, storage, transportation and consumption, there are many reasons for food spoilage, including physical factors, chemical factors and biological factors, among which food spoilage caused by mic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12P1/04A23C3/08A61K35/74A61P31/04A61P31/10C12R1/225
CPCY02A50/30
Inventor 曹庸苗建银
Owner SOUTH CHINA AGRI UNIV
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