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Lactobacillus plantarum strains with efficient nitrite degradation and strong acid production functions and uses thereof

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: 2017-03-22
NANJING CUIERSHUANG VEGETABLE FOOD
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  • Claims
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Problems solved by technology

[0005] 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

Method used

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  • Lactobacillus plantarum strains with efficient nitrite degradation and strong acid production functions and uses thereof
  • Lactobacillus plantarum strains with efficient nitrite degradation and strong acid production functions and uses thereof
  • Lactobacillus plantarum strains with efficient nitrite degradation and strong acid production functions and uses thereof

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Embodiment Construction

[0033] 1. Primary screening of strains

[0034] Vegetable juice was fermented from the traditional fermented pickles made by families in Nanjing and the 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, incubate 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-L...

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Abstract

The invention relates to a strain of Lactobacillus plantarum with the functions of efficiently degrading nitrite and strong acid production and its application, belonging to the technical field of bioengineering. A new strain of Lactobacillus plantarum with high-efficiency degradation of nitrite and strong acid production ability was selected from the traditional fermented sauerkraut in Shenyang farmers' homes, named FM‑LP1‑1, and was identified as Lactobacillius plantarum. The strain was preserved on August 4, 2014 in the General Microorganism Center of China Microbiological Culture Collection Management Committee, and the preservation number is CGMCCNO.9488. Using FM‑LP1‑1 as a starter for vegetable fermentation can effectively reduce the nitrous acid of fermented vegetable products The salt content can be reduced, the fermentation time of vegetables can be shortened, and the fermentation flavor of vegetables can be improved, which has wide application prospects.

Description

[0001] 1. Technical field [0002] 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. [0003] 2. Background technology [0004] 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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L19/20C12R1/25
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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