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Method for supplementing salt in batches for promoting lactic acid bacteria salt resistance

A technology of lactic acid bacteria and salt supplementation, which is applied in the field of bioengineering, can solve the problems of product quality impact, inhibition of normal physiological metabolism of bacteria, and reduction of food production efficiency, and achieve the effect of improving salt tolerance

Inactive Publication Date: 2016-09-07
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the industrial application of these traditional fermented products, Tetradella halophilus inevitably suffers from high-salt stress environment, which seriously inhibits the normal physiological metabolism of the bacteria, reduces the efficiency of making food, and affects the quality of the product. influences

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0013] Example 1 (control group): Salt tolerance of halophilic Tetradendococcus CGMCC 3792 cultured in one-off salt addition (Table 1)

[0014] (1) Seed culture method: Take the glycerol stock solution stored at -80°C and inoculate the seed medium with an inoculum amount of 5% (v / v), and culture at 30°C for 24 hours. The seed medium is: 80 g / L tryptone, 64 g / L soybean peptone, 5 g / L glucose, 0.5 g / L ascorbic acid, 0.25 g / L MgSO 4 . 7H 2 O, the pH is 7.0;

[0015] (2) Fermentation culture method: take the above seed solution, inoculate 5% of the inoculum into the fermentation medium containing 12% (v / v) NaCl, and culture it statically for 96 hours. The fermentation medium is: 80 g / L tryptone, 64 g / L soybean peptone, 5 g / L glucose, 0.5 g / L ascorbic acid, 0.25 g / L MgSO 4 . 7H 2 O, the pH is 7.0;

[0016] (3) Determination of salt tolerance: Take the above fermentation broth and centrifuge (10000 r / min, 4°C, 5 min) to collect the bacteria, resuspend in sterile water, adjust...

example 2

[0017] Example 2 (experimental group): the salt tolerance of the halophilic Tetradendococcus CGMCC 3792 cultured in batches with supplementary salt (Table 1)

[0018] (1) Seed culture method: same as Example 1;

[0019] (2) Fermentation culture method: Take the above seed liquid, inoculate it into the fermentation medium at an inoculation amount of 5% (v / v), and add 6%, 3% and 3% at 0 hours, 24 hours and 48 hours respectively NaCl, 30 ° C static culture for 96 hours. The fermentation medium is: 80g / L tryptone, 64 g / L soybean peptone, 5 g / L glucose, 0.5 g / L ascorbic acid, 0.25 g / L MgSO 4 . 7H 2 O, the pH is 7.0;

[0020] (3) Determination of salt tolerance: same as Example 1, and the final count of viable bacteria is 1.0×10 7 individual / mL.

[0021] Table 1 Effects of different salt addition methods on the salt tolerance of Tetradonia halophilus

[0022] .

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Abstract

The invention discloses a method for supplementing salt in batches for promoting lactic acid bacteria salt resistance and belongs to the technical field of bioengineering. The method comprises the following steps of: taking Tetragenococcus halophilus CGMCC no.3792 as original strain; respectively adding 6% (w / v), 3% and 3% NaCl into a fermentation medium after fermenting for 0 hour, 24 hours and 48 hours; statically culturing for 96 hours at 30 DEG C; collecting the acquired thallus; inoculating into the fermentation medium containing 18% NaCl; and statically culturing for 120 hours at 30 DEG C. The viable count is increased by 3 times of the viable count acquired from one-time salt-adding culture. The method provided by the invention has the advantages of simplicity and convenience in operation and application to the fermentation production of lactic acid bacteria.

Description

technical field [0001] The invention relates to a method for adding salt in batches to improve the salt tolerance of lactic acid bacteria, which belongs to the technical field of bioengineering. Background technique [0002] Tetradococcus halophilus ( Tetragenococcus halophilus ), widely present in high-salt environments, especially in salted foods such as soy sauce mash, watercress and fish sauce. The application of Tetralococcus halophilus in fermented fermented soy sauce and soy sauce produced more volatile characteristic flavor substances and made the product brighter, which will help improve the quality of high-salt fermented condiments. However, in the industrial application of these traditional fermented products, Tetradella halophilus inevitably suffers from high-salt stress environment, which seriously inhibits the normal physiological metabolism of the bacteria, reduces the efficiency of making food, and affects the quality of the product. influences. Therefore,...

Claims

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Application Information

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IPC IPC(8): C12N1/36C12R1/01
CPCC12N1/36
Inventor 吴重德邓靖程何桂强黄钧周荣清
Owner SICHUAN UNIV
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