Application of lactobacillus plantarum subspecies and lactobacillus casei 1 in horseradish tree leaf fermentation

Abstract

The invention relates to application of lactobacillus plantarum subspecies and lactobacillus casei 1 in horseradish tree leaf fermentation, and belongs to the technical field of dairy processing. Seven strains of lactic acid bacteria are domesticated through the gradient culture method of gradually increasing the proportion of horseradish tree liquid in skim milk so that the adaptability of the lactic acid bacteria can be enhanced and the growth situations of domesticated leavening agents can be studied. The free amino acid content of the horseradish tree liquid fermented through the seven strains of lactic acid bacteria is studied, four strains good in degradation are screened out, changes of protein electrophoretic bands and peptide substances of the strains are analyzed through the SDS-PAGE technology and the HPLC technology, and the degradation effect of the leavening agents on horseradish tree proteins is studied. Finally, the lactobacillus plantarum subspecies and the lactobacillus casei 1 which are screened out serve as the leavening agents to be applied to the horseradish tree leaf fermentation. The application has the advantages that the horseradish tree leaf proteins can be well degraded, and the protein utilization rate is remarkably increased; horseradish tree leaves are weakened in bitter and spicy taste and improved in taste after being fermented; the horseradish tree industrial development can be easily promoted.

Description

technical field [0001] The invention relates to the application of Lactobacillus plantarum subspecies and Lactobacillus casei 1 in the fermentation of Moringa oleifera leaves, belonging to the technical field of dairy processing. Background technique [0002] Moringa oleifera leaf is a high-protein, high-calcium, arbor-like new resource food rich in active ingredients. Studies have shown that the crude protein content in Moringa oleifera leaf dry powder is as high as 28.7%, but the protein has only 31.8% in vitro digestibility. Fermentation is an effective way to improve the utilization rate and biological value of Moringa oleifera. Lactic acid bacteria starter is widely used in the food industry. It has unique advantages when applied to Moringa oleifera: lactic acid bacteria fermentation can degrade the bound protein in Moringa oleifera and decompose it into Peptides, small peptides or amino acids; the lactic acid produced by the fermentation of lactic acid bacteria can com...

AI Technical Summary

Problems solved by technology

[0004](2) Most of the Moringa milk products currently available on the market are directly added Moringa powder to milk, and then processed through yogurt fermentation process. Fermentation time, etc. cannot fundamentally solve the problem of low utilization rate of Moringa protein, and cannot improve the biological value of Moringa. The screening of Moringa starter is an effective measure to solve the problem of low utilization rate and difficult absorption of Moringa

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