Lactobacillus plantarum strain having functions of effectively degrading nitrite and strongly producing acid and application of lactobacillus plantarum strain

Abstract

The invention relates to a lactobacillus plantarum strain having functions of effectively degrading nitrite and strongly producing acid and an application of the lactobacillus plantarum strain, and belongs to the technical field of bioengineering. The lactobacillus plantarum strain having the functions of effectively degrading nitrite and strongly producing acid is selected from conventional fermented pickled vegetables in Shenyang peasant families, wherein the strain is named FM-LP1-1, identified to be lactobacillus plantarum, and the strain is preserved in China General Microbiological Culture Collection Center with the preservation number of CGMCC No. 9488 on August 4, 2014. By taking FM-LP1-1 as a fermenting agent for fermenting vegetables, the content of nitrate in the fermented vegetable products is effectively reduced, the fermenting duration of the vegetables is shortened and the fermenting flavor of the vegetables is enhanced; and the strain disclosed by the invention is broad in application prospect.

Description

1. Technical field [0001] The invention relates to a new strain of Lactobacillus plantarum with high-efficiency degrading nitrite function and strong acid-producing ability and its application, belonging to the technical field of bioengineering. 2. Background technology [0002] Fermented vegetables are one of the traditional vegetable processing products in my country. They have a unique flavor and have the effect of appetizing and invigorating the spleen. They have occupied an irreplaceable place on the dining table since ancient times. Traditional fermented vegetables use vegetables as raw materials, use the microorganisms carried by vegetables (mainly lactic acid bacteria) to ferment and produce acid, reduce the pH value of fermented vegetables, and produce bacteriocins during the metabolism of lactic acid bacteria to improve the antibacterial activity of fermented vegetables. Combined with the high osmotic pressure of table salt, it can inhibit the growth of other harmf...

AI Technical Summary

Problems solved by technology

[0003] Traditional fermented vegetables have long fermentation cycle, low productivity, difficult control of product quality, not conducive to factory, large-scale and standardized production, and there are also problems such as high salt and nitrite content

Images