Lactobacillus plantarum AB-1 with broad-spectrum bacteriostasis and application thereof

A technology of Lactobacillus plantarum and broad-spectrum antibacterial, which is applied in the direction of medical preparations containing active ingredients, applications, plant growth regulators, etc., and can solve the problems of drug resistance of pathogenic bacteria, poor therapeutic effect, and bacterial contamination.

Active Publication Date: 2015-08-12
三主粮(和田)实业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Food microbial contamination is mainly bacterial contamination, especially the common pathogenic single-cell Listeria, Staphylococcus aureus, Escherichia coli and Salmonella typhimurium can cause foodborne diseases, this problem has caused Public attention, common chemical drug treatment methods have defects such as causing pathogenic bacteria to develop drug resistance and poor therapeutic effect. Recent studies have shown that lactic acid bacteria can effectively inhibit the growth of pathogenic bacteria because of their stability, immunity and Safety and other advantages, it is considered to be a research hotspot of new food preservatives and health food

Method used

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  • Lactobacillus plantarum AB-1 with broad-spectrum bacteriostasis and application thereof
  • Lactobacillus plantarum AB-1 with broad-spectrum bacteriostasis and application thereof
  • Lactobacillus plantarum AB-1 with broad-spectrum bacteriostasis and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0086] Example 1: Determination of antibacterial activity of L.plantarum AB-1 when fermented in whole milk

[0087] The preparation method of the fermentation supernatant of Lactobacillus plantarum AB-1; inoculate the preserved Lactobacillus plantarum solution in the cryopreservation tube into 5ml of MRS medium, shake and mix well, and culture at 37°C for 24h, with 2% The inoculum size of (V / V) was continuously activated for two generations, and the second generation of Lactobacillus plantarum MRS culture fluid (1×10 9 cfu / ml) was inoculated into whole milk (11wt% whole milk powder and 89wt% sterile water were mixed and pasteurized) at a ratio of 2%, cultured at a constant temperature of 37°C for 24h, and the fermented liquid was taken at 4000×g Centrifuge for 10 min, take the supernatant, filter the supernatant through a 0.22um micro-membrane, and store it in a -20°C refrigerator for later use.

[0088] Indicator bacteria: Escherichia coli O157:H7 (Escherchia coli O157:H7), ...

Embodiment 2

[0100] Example 2: Application of L.plantarum AB-1 in compound fermented yoghurt

[0101]a. Compound fermentation of Lactobacillus plantarum

[0102] Plantarum Lactobacillus MRS culture fluid (1 × 10 9 cfu / ml) mixed with Lactobacillus bulgaricus and Streptococcus thermophilus mixed bacteria powder (ratio 1:1) at a ratio of 2wt% and then inoculated into 100g whole milk (12wt% whole milk powder , 7wt% white granulated sugar and 81wt% sterilized water were homogenized and pasteurized), and the ordinary fermented yoghurt without adding Lactobacillus plantarum was used as a control, and cultured at 37°C for 6h, and the fermented liquid was taken for Centrifuge at 4000×g for 10 min, take the supernatant, filter the supernatant through a 0.22 μm micro-membrane, and store it in a -20°C refrigerator for later use. The above fermentation cell-free supernatant was taken for antibacterial test to determine its broad-spectrum antibacterial activity in fermented yoghurt.

[0103] The comp...

Embodiment 3

[0111] Example 3: Determination of antibacterial activity of L.plantarum AB-1 compound fermented yoghurt supernatant

[0112] The bacteriostatic activity of the compound fermentation supernatant of the above-mentioned L.plantarum AB-1 to 5 strains of indicator bacteria was measured by the agar punching diffusion method, and the bacteriostatic effect was shown in Figure 4 , other 8 strains of Lactobacillus plantarum with broad-spectrum antibacterial activity were also tested for antibacterial activity by the same method, as shown in Table 4.

[0113] Such as Figure 4 As shown, the inhibition zone of the compound fermentation supernatant of L.plantarum AB-1 to the indicator bacteria Escherichia coli O157:H7, Salmonella typhimurium, Shigella flexneri, and unicellular Listeria was 18.00± 1.69mm, 15.22±0.80mm, 12.31±1.39mm and 19.46±1.40mm, compared with the single-bacteria fermentation, the antibacterial activity has been weakened to a certain extent, but the size of the inhibi...

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Abstract

The invention discloses lactobacillus plantarum with broad-spectrum antifungal properties. The lactobacillus plantarum is named lactobacillus plantarum AB-1 and is preserved in China General Microbiological Culture Collection Center of China Committee for Culture Collection of Microorganisms with a preservation number of CGMCC No.9653 on September 15th, 2014. The lactobacillus plantarum shows relatively strong broad-spectrum antifungal properties in whole-milk culture mediums and participant compounded and fermented yoghourt; when the lactobacillus plantarum participates in the fermentation of the yoghourt, the flavor features of the fermented yoghourt can be effectively enhanced, and supernatant of the compounded and fermented yoghourt can still show relatively good broad-spectrum bacteriostasis after being treated by pepsin and trypsin. The relatively high survival rate of the lactobacillus plantarum in gastrointestinal fluid further proves that the lactobacillus plantarum has excellent probiotic properties and relatively strong survival ability in human bodies. Besides, the lactobacillus plantarum has relatively good bacteriostasis for fusariwn oxysporum and phytophthora drechsleri.

Description

technical field [0001] The present invention relates to a strain of Lactobacillus plantarum (Lactobacillus plantarum) AB-1 isolated from the sour dough of Bayannur League in Inner Mongolia, and also relates to the ability of the Lactobacillus plantarum to inhibit pathogenic bacteria, be used as a food starter or in plant biological pesticides or Application in fruit and vegetable preservatives. Background technique [0002] In today's world, food safety has been considered by the public as a major public health safety issue. However, food microbial contamination is one of the main problems of food safety. Food microbial contamination is mainly bacterial contamination, especially the common pathogenic single-cell Listeria, Staphylococcus aureus, Escherichia coli and Salmonella typhimurium can cause foodborne diseases, this problem has caused Public attention, common chemical drug treatment methods have defects such as causing pathogenic bacteria to develop drug resistance an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A61K35/747A61P1/00A23C9/123A23L1/30A01N63/00A01P3/00C12R1/25
CPCA01N63/00A23C9/123A61K35/747C12N1/205C12R2001/25Y02A50/30
Inventor 陈永福张和平李常坤
Owner 三主粮(和田)实业股份有限公司
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