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A kind of high pressure resistant lactic acid bacteria and preparation method thereof
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A lactic acid bacteria, high pressure-resistant technology, applied in the biological field, can solve problems such as quality deterioration, product without lactic acid bacteria activity, and nutritional loss.
Active Publication Date: 2018-03-02
CHINA AGRI UNIV
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Problems solved by technology
[0003] At present, the development of lactic acid bacteria fermented foods such as pickled peppers and chicken feet in my country is mainly produced by natural fermentation, preservatives combined with traditional heat sterilization or irradiation sterilization. Poor temperature, nutrient loss and other problems
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Embodiment 1
[0033] Embodiment 1, the preparation method of high pressure resistant lactic acid bacteria
[0034] 1. Acquisition of lactic acid bacteria resistant to 200MPa high pressure
[0035] 1. Seed selection
[0036] The lactic acid bacteria Lactobacillus plantarum (ATCC 14917) with high purity and good acid production performance was selected.
[0037] 2. Vaccination
[0038] Under aseptic conditions, the lactic acid bacteria (ATCC 14917) selected in step 1 were inoculated into MRS broth, and cultured at 30°C for 2 days, so that the bacterial concentration in the bacterial liquid reached 10 9 cfu / mL to obtain the lactic acid bacteria liquid to be screened.
[0039] 3. Screening of pressure-resistant lactic acid bacteria
[0040] The lactic acid bacteria liquid to be screened obtained in the above step 2 is subjected to ultra-high pressure treatment by using high-pressure equipment. The specific steps are as follows: take 20 mL of the lactic acid bacteria liquid to be screened o...
Embodiment 2
[0068] Embodiment 2, the preparation method of high pressure resistant lactic acid bacteria
[0069] 1. Acquisition of lactic acid bacteria resistant to 350MPa high pressure
[0070] 1. Seed selection
[0071] Select lactic acid bacteria strains with high purity and good acid production performance (ATCC 14917).
[0072] 2. Vaccination
[0073] Under aseptic conditions, lactic acid bacteria (ATCC 14917) were inoculated into MRS broth, and cultured at 30°C for 2 days, so that the concentration of bacteria in the bacterial solution reached 10 9 cfu / mL to obtain the lactic acid bacteria liquid to be screened.
[0074] 3. Screening of pressure-resistant lactic acid bacteria
[0075] Using high-pressure equipment to induce ultra-high pressure treatment on the lactic acid bacteria liquid to be screened obtained in step 2 above. The specific steps are as follows: take 20 mL of the lactic acid bacteria liquid to be screened obtained in step 2 and carry out ultra-high pressure tre...
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Abstract
The invention discloses a preparation method of high pressure resistant lactic acid bacteria. The present invention adopts ultra-high pressure sterilization technology with normal temperature and short processing time to treat lactic acid bacteria with ultra-high pressure, resulting in injury or death of lactic acid bacteria that cannot withstand pressure and some harmful bacteria, and lactic acid bacteria that can withstand pressure survive, thereby screening out high-pressure resistant lactic acid bacteria. Lactic acid bacteria. It is proved by experiments that the survival rate of the high-pressure-resistant lactic acid bacteria screened by the present invention is obviously higher than that of the lactic acid bacteria that have not been subjected to super-high pressure treatment. The screened high pressure resistant lactic acid bacteria can be used in the processing of lactic acid bacteria fermented food to produce nutritious, safe and fermented food containing active lactic acid bacteria.
Description
technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a high pressure-resistant lactic acid bacterium and a preparation method thereof. Background technique [0002] Lactic acid bacteria (Lactobacillus) is a kind of probiotics, which has important physiological and health functions such as enhancing immunity, lowering cholesterol, and producing metabolites with antibacterial activity. In recent years, lactic acid bacteria fermented food has become increasingly popular in the market and has been listed by the US FDA To generally recognized as safe (GRAS, Generally Recognized As Safe) scope. [0003] At present, the development of lactic acid bacteria fermented foods such as pickled peppers and chicken feet in my country is mainly produced by natural fermentation, preservatives combined with traditional heat sterilization or irradiation sterilization. Poor temperature, nutrient loss and other problems. Contents of the invent...
Claims
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