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

A technology of Lactobacillus plantarum and nitrite, applied in the field of new strains of Lactobacillus plantarum, can solve the problems of difficult product quality control, high nitrite content, low productivity, etc., and achieves excellent fermentation performance and osmotic pressure resistance, sub- The effect of low nitrate content and strong acid production capacity

Active Publication Date: 2015-04-22
NANJING CUIERSHUANG VEGETABLE FOOD
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Problems solved by technology

[0003] Traditional fermented vegetables have long fermentation cycle, low productivity, difficult control of product quality, not

Method used

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

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Embodiment Construction

[0028] 1. Primary screening of strains

[0029] Vegetable juice was fermented from traditional fermented pickles made by families in Nanjing and traditional fermented pickles made by farmers in Shenyang, and the samples were serially diluted with sterile water (10 -1 、10 -2 、10 -3 、10 -4 、10 -5 、10 -6 ), take 100ul of the four gradient dilution samples and evenly spread them on the MRS agar medium, do 3 parallels for each gradient, culture at a constant temperature of 30°C for 48h, select a single colony with typical lactic acid bacteria colony morphology and streak it on the MRS plate Purification, passage 3-4 times, after microscopic examination as pure species, combined with colony morphology, Gram staining and contact enzyme test, 23 strains of lactic acid bacteria were obtained through preliminary screening, which were numbered FM-LP1-1 and FM-LP1 in sequence -2, FM-LP1-3, FM-LP1-4, FM-LP1-5, FM-LP1-6, FM-LP1-7, FM-LP1-8, FM-LP1-9, FM-LP2-1 , FM-LP2-2, FM-LP2-3, FM-...

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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...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L1/218C12R1/25A23L19/20
CPCC12R2001/25C12N1/205A23V2400/169
Inventor 王英周剑忠李清夏秀东李莹刘小莉张丽霞黄自苏
Owner NANJING CUIERSHUANG VEGETABLE FOOD
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