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Lactobacillus plantarum having diacetyl synthesis capacity and application of lactobacillus plantarum

A technology of Lactobacillus plantarum and strains, applied in the direction of Lactobacillus, application, bacteria used in food preparation, etc., to achieve the effect of improving product sensory quality characteristics and increasing content

Active Publication Date: 2016-11-09
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the prior art, there are no examples involving Lactobacillus plantarum with higher diacetyl synthesis ability and its application to improve the sensory properties of products; Lactic acid bacteria and related foods that enhance the milky flavor of products

Method used

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  • Lactobacillus plantarum having diacetyl synthesis capacity and application of lactobacillus plantarum
  • Lactobacillus plantarum having diacetyl synthesis capacity and application of lactobacillus plantarum
  • Lactobacillus plantarum having diacetyl synthesis capacity and application of lactobacillus plantarum

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1: the strain cultivation method of Lactobacillus plantarum CGMCC No.12227

[0040] Purification and isolation of MRS plate: aseptically operate the inoculation loop to pick Lactobacillus plantarum CGMCC No.12227, streak on the sterilized MRS plate, place the plate in a 37°C incubator for 48 hours, and pick a single colony for microscopic examination , to achieve the purification and separation of strains.

[0041] Strain activation: Take out the frozen strains from the -80°C refrigerator, inoculate 100 microliters of bacterial liquid into sterilized MRS liquid medium after thawing, grow at 37°C for 18 hours, streak, and place in solid MRS at 37°C After culturing for 48 hours, a single colony was selected and inoculated in sterilized MRS liquid medium, and the experiment was carried out after three generations of activation.

[0042] Composition of MRS liquid medium: 20g glucose, 10g beef extract, 10g peptone, 5g yeast extract, 5g sodium acetate, 2g dipotass...

Embodiment 2

[0044] Example 2: Tolerance experiment of Lactobacillus plantarum CGMCC No.12227 to different pH values

[0045] Inoculate the cryopreserved Lactobacillus plantarum CGMCC No.12227 of the present invention in the MRS liquid medium, culture at 37°C for 24 hours, subculture 2-3 times, take 200 μL of the bacterial solution and inoculate it into 10.0 mL with pH values ​​of 4.0 and 5.0 respectively , 6.0 MRS liquid medium, cultivated at 37°C for 24 hours, and measured the OD of Lactobacillus plantarum CGMCC No.12227 in different acidic environments 600 value, the experimental results are as figure 1 shown. Depend on figure 1 It can be seen that Lactobacillus plantarum CGMCC No.12227 can maintain growth under the acidic condition of pH 4.0, and has good acid resistance.

Embodiment 3

[0046] Example 3: Tolerance experiment of Lactobacillus plantarum CGMCC No.12227 to different concentrations of salt solutions

[0047] The cryopreserved Lactobacillus plantarum CGMCC No.12227 of the present invention was inoculated in MRS liquid medium, cultured at 37°C for 24 hours, subcultured for 2-3 times, and 200 μL of the bacterial solution was inoculated into 10.0 mL of After 4%, 6% MRS liquid medium, culture at 37°C for 24 hours, and measure the OD of Lactobacillus plantarum CGMCC No.12227 under different salt concentration environments 600 value, the experimental results are as figure 1 shown. Depend on figure 1 It can be seen that Lactobacillus plantarum CGMCC No.12227 can still grow under the condition of 6% salt concentration, and has good salt tolerance.

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Abstract

The invention discloses lactobacillus plantarum CGMCC No.12227 having a diacetyl synthesis capacity and an application of the lactobacillus plantarum, and belongs to the field of microbiology. The lactobacillus plantarum has the following properties: (1) the lactobacillus plantarum has a certain acid-resistance capacity and the lactobacillus plantarum is good in growth in an acid environment (pH value is 4.0-6.0); (2) the lactobacillus plantarum has a certain salt-resistance capacity and the lactobacillus plantarum is good in growth with a salt concentration of 2-6%; (3) the lactobacillus plantarum is relatively high in cell autolysis; (4) the strain (the lactobacillus plantarum) is not high in acid producing capacity; (5) the strain is relatively high in diacetyl producing capacity; and (6) the strain is relatively weak in diacetyl decomposing capacity in cells. The lactobacillus plantarum CGMCC No.12227 disclosed by the invention can be used for fermenting food and can effectively improve the content of diacetyl in a finished product; and the lactobacillus plantarum has a certain effect on improving the sensory quality property of the finished product; therefore, the lactobacillus plantarum is quite broad in application prospect.

Description

technical field [0001] The invention belongs to the technical field of food microorganisms, and in particular relates to a plant lactobacillus capable of synthesizing diacetyl and an application thereof. Background technique [0002] Diacetyl can impart a milky flavor to fermented foods and promote the balance of the overall flavor of fermented products. Fermented foods with a milky flavor are very popular among consumers, so increasing the diacetyl content in fermented foods to enhance their milky flavor has a good application prospect. [0003] Studies have found that diacetyl in fermented dairy products, soybean products, and fruit and vegetable products is mainly synthesized through the citric acid metabolic pathway of microorganisms. Citric acid generates oxaloacetate under the action of citrate lyase, oxaloacetate generates pyruvate under the action of oxaloacetate decarboxylase, and part of pyruvate synthesizes α-acetolactate under the action of α-acetolactate syntha...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23C9/123A23L2/38A23L33/135A23L19/00A23C11/10A23C20/02A23L11/00C12R1/25A23L11/45A23L11/50A23L11/65
CPCA23C9/1234A23C11/106A23C20/025A23L2/382C12N1/20C12R2001/25C12N1/205A23V2400/169
Inventor 陈卫刘小鸣赵建新殷俊玲田丰伟张秋香王刚翟齐啸张灏
Owner JIANGNAN UNIV
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