A Strain of Lactobacillus w369 and Its Functional Application
A technology for digesting lactobacillus and antioxidant capacity, applied in bacteria, biochemical equipment and methods, microorganisms, etc., can solve the problem of lack of multi-functional single strains, and achieve the effects of controlling spoilage, fast growth and prolonging shelf life
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Embodiment 1
[0026] Embodiment 1, the identification of digestive lactobacillus W369
[0027] According to the present invention, a strain of lactic acid bacteria W369 screened from traditional fermented pickles was identified as Lactobacillus alimentarius by methods such as morphology, physiology, biochemistry and molecular biology. It was deposited in the General Microorganism Center of China Committee for the Collection of Microbial Cultures on April 16, and its preservation number is CGMCC No.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 "Common Bacterial System Identification Manual". and observed with a scanning electron microscope. On the MRS agar medium, the colony is off-white, about 2 mm in diameter, round, with raised surface, wet and easy to pick ( figure 1 ). After being fixed with glutaraldehyde, dehyd...
Embodiment 2
[0032] Embodiment 2, research on the characteristic of digestive lactobacillus W369
[0033] 1. Strain growth characteristics
[0034] The activated strain was inoculated into MRS liquid medium at 37°C with 2% inoculum amount and cultured statically, and the bacterial cell growth and pH value were measured at 600nm by turbidimetry every 2 hours until the stable phase, and the culture time The abscissa is the abscissa, and the corresponding absorbance pH value is the ordinate, and the growth curve and the acid production characteristic curve are drawn. In the first 6 hours of culture, it is in the growth adaptation period, the growth metabolism is slow, and the acid production is small; after 6 hours, it slowly enters the logarithmic growth phase. decreased; at 20h, it entered a stable period, the number of bacteria tended to be stable, the acid production was stable, and the pH was basically maintained below 4.2, and the lowest could reach 4.06.
[0035] 2. Salt tolerance of...
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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