Lactobacillus plantarum ucn-11 strain and its composition and application

Abstract

The invention belongs to the fields of microorganisms, food preservation and animal feed, and in particular relates to Lactobacillus plantarum (Lactobacillus plantarum) UCN‑11 strain and its composition and application. The new strain of the invention has the functions of food preservation and animal health care, and can ensure the shelf life of food and efficient and healthy breeding of animals. The preservation number of the new bacterial strain in the General Microorganism Center of China Committee for Culture Collection of Microorganisms is CGMCC No.9480. The food is prepared by using the bacterial strain of the present invention, the fermentation culture, the fermented liquid or bacterium obtained by centrifugation of the fermented culture, and the dried product of the fermented liquid or thalline. No chemical preservatives are added in the preparation process, no irradiation treatment is required, the original freshness of meat food is maintained, and the quality is significantly improved; the shelf life can exceed 6 months; the fishy smell of meat food is removed and its taste is improved; long-term consumption can be Increase the number of probiotics in the human body. There is no need to add antibiotics in the whole process of feeding animals, which can significantly promote the healthy growth of animals, reduce costs and improve economic benefits.

Description

technical field [0001] The invention belongs to the fields of microorganisms, food preservation and animal feed, and in particular relates to a strain of Lactobacillus plantarum UCN-11 and its composition and application. Background technique [0002] Lactic acid bacteria is a general term for bacteria that can produce a large amount of lactic acid by fermentation. They are widely distributed in nature. They are a group of important probiotic microorganisms that live in the body and benefit the health of the host. Its role in maintaining human and animal health has been generally recognized. [0003] Some lactic acid bacteria in the lactic acid fermentation process, the fermentation product is only lactic acid called homolactic acid fermentation, representative bacteria include Diplococcus, Streptococcus and Lactobacillus, etc., the most commonly used bacteria in industrial fermentation is Lactobacillus Some species in the genus. [0004] However, there are also some lactic...

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Problems solved by technology

[0007] The lactic acid bacteria of heteromorphic lactic acid fermentation also often bring troubles to the aquaculture industry. They exist in large quantities in animal breeding environments, general processed feeds, especially green feeds or fermented feeds. Further generate a large amount of harmful gas, which will cause flatulence, oppress the heart and lungs, cause blood circulation disorders, and suffocate animals and pigs, which has become a major problem to be solved in the breeding industry.

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