Lactobacillus alimentarius W369 strain and functional application thereof
A technology for digesting lactobacillus and microbial strains, applied in the direction of application, bacteria, biochemical equipment and methods, etc., can solve the problems of lack of multi-functional single strains, achieve the effects of controlling spoilage, fast growth, and extending shelf life
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Embodiment 1
[0026] Example 1. Identification of Lactobacillus digesta W369
[0027] According to the present invention, a strain of lactic acid bacteria W369, screened from traditional fermented pickles, is identified as Lactobacillus alimentarius by means of morphology, physiology, biochemistry and molecular biology, and the strain has been identified in October 2015. It was deposited on the 16th in the General Microbiology Center of the China Microorganism Culture Collection, and its deposit number is CGMCCNo.11510.
[0028] 1. Morphological and physiological and biochemical identification
[0029] The morphological characteristics and physiological and biochemical characteristics of W369 were identified by referring to the Handbook for the Identification of Common Bacterial Systems. and observed by scanning electron microscope. On MRS agar medium, the colony is gray-white, about 2mm in diameter, round, with a raised surface, moist and easy to pick ( figure 1 ). After fixation with ...
Embodiment 2
[0032] Embodiment 2. Study on the characteristics of Lactobacillus digesta W369
[0033] 1. Growth characteristics of strains
[0034] The activated strains were inoculated into MRS liquid medium at 37°C at 2% of the inoculum for static culture, and the bacterial cell growth and pH were measured at 600nm by turbidimetric method every 2h until the stable period, and the culture time was determined according to the culture time. is the abscissa, the corresponding absorbance value and pH value are the ordinate, and the growth curve and acid production characteristic curve are drawn. In the first 6 hours of culture, it is in the growth adaptation phase, the growth metabolism is slow, and the acid production is small; after 6 hours, it slowly enters the logarithmic growth phase, and the bacterial cells increase geometrically, and the organic acids generated by the growth metabolism are also continuously accumulated. After 20 hours, it entered the stable period, the number of bacte...
Embodiment 3
[0041] Example 3, research on the probiotic function of Lactobacillus digesta W369
[0042] 1. Degradation of nitrite
[0043] According to GB5009.33-2010 "Determination of Nitrite and Nitrate in Food", W369 was injected with 2% inoculum containing 0.25mg / mL NaNO 2 MRS liquid medium, cultivated at 37°C, and NaNO was measured by naphthalene ethylenediamine hydrochloride method 2 content. According to the initial NaNO added 2 The amount of nitrite degradation rate was calculated. It was determined that the final nitrite content of W369 after 72 hours of culture was 0.0177mg / mL, and the degradation rate was 92.92%.
[0044] 2. Determination of cholesterol degradation rate
[0045] Cholesterol content was determined by the phthalaldehyde method. Cholesterol degradation rate (%)=(initial cholesterol content-supernatant cholesterol content) / initial cholesterol content×100%. Under the condition that the cholesterol content is 300mg / L, the degradation rate of W369 cholesterol i...
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