Lactobacillus fermentum capable of degrading arginine and urea simultaneously

A technology for fermenting lactobacillus and strains, applied in the field of microorganisms, can solve problems such as the research on food safety effect of non-lactobacillus

Active Publication Date: 2017-03-08
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the domestic research on lactic acid bacteria in liquor is still limited to the isolation and identification of a single strain, the fermentation characteristics of a single strain under pure culture conditions, etc., and there is no further research on the role of lactic acid bacteria in the fermentation process on food safety.

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  • Lactobacillus fermentum capable of degrading arginine and urea simultaneously
  • Lactobacillus fermentum capable of degrading arginine and urea simultaneously
  • Lactobacillus fermentum capable of degrading arginine and urea simultaneously

Examples

Experimental program
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Effect test

Embodiment 1

[0036] Embodiment 1: the degradation situation of lactic acid bacteria of the present invention to arginine, urea

[0037] According to the detection results of arginine and urea in the fermented grains, the addition amount of arginine in the metabolic experiment was designed to be 300 mg L -1 (Sorghum juice medium itself contains a certain amount of arginine, add 300mg L -1 The final total arginine content is about 690mg / L, which is close to the arginine content in real wine grains), and the added amount of urea is 200mg L -1. Sorghum juice was used to ferment arginine and urea metabolism experiments on experimental strains L.diolivorans2-10, L.buchneri N5, L.casei X1, Lpontis JSB7, P.acidilactici JJB1, Lfermentum JSA30 and L.plantarum JD19.

[0038] Experimental and control group settings:

[0039] Blank 1: Sorghum juice medium was inoculated at 2% inoculation volume, without adding arginine and urea;

[0040] Experimental group 1: add 300mg L -1 The sorghum juice cultu...

Embodiment 2

[0053] L.plantarum JD19 was deposited in the General Microorganism Center of China Microbiological Culture Collection Management Committee on June 28, 2016. The preservation number is CGMCC NO.12717, and the preservation address is No. 3, Courtyard No. 1, Beichen West Road, Chaoyang District, Beijing. Embodiment 2: Physiological and biochemical characteristics of lactic acid bacteria

[0054] Lactobacillus fermentum L.fermentum JSA30 was inoculated in MRS medium, and after anaerobic fermentation at 30°C for 2 days, the two strains of lactic acid bacteria entered the stationary phase. Such as figure 1 As shown, after 2 days of fermentation, the biomass OD of L.fermentum JSA30 600 Up to 2.4.

[0055] MRS liquid medium: peptone 10.0g L -1 , beef extract 10.0g·L -1 , yeast extract 5.0g·L -1 , diammonium hydrogen citrate 2.0g·L -1 , glucose 20.0g·L -1 , Tween 801.0mL·L -1 Sodium acetate 5.0g·L -1 , dipotassium hydrogen phosphate 2.0g·L -1 , magnesium sulfate 0.58g L -1 ,...

Embodiment 3

[0060] Embodiment 3: the application of bacterial strain

[0061] Preparation of solid-state fermentation medium: Weigh 250g of sorghum, add 350mL of distilled water, and soak in an incubator at 70-80°C for 24 hours. Drain the water, weigh 500g of sorghum in a vacuum bag, and add 25mL of distilled water. Sterilize at 121°C for 20 minutes. Enzyme saccharification 1d.

[0062] Control group: Inoculate 10wt% high-temperature Daqu in a solid-state fermentation medium, and ferment for 6 days in a constant temperature incubator at 30°C.

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Abstract

The invention, which belongs to the field of the microbial technology, discloses lactobacillus fermentum capable of degrading arginine and urea simultaneously. The capability of the lactobacillus fermentum for degrading urea reaches up to 1.96mmol.L<-1>; and the arginine degrading capability of the lactobacillus fermentum reaches up to 0.86mmol.L<-1> and only very little urea is generated. Meanwhile, metabolism of acids, alcohol, ketone, and phenols and the like can be realized and thus important flavor compounds can be provided for Baijiu. Anaerobic digestion is carried out for 2 days at a temperature of 30 DEG C in an MRS culture medium and then the operation enters a stable stage, wherein the cell concentration can meet a condition: OD600=2.4, the fermentation broth pH reaches about 4.3, the lactic acid content is about 12g / L; and after fermentation for 3 days, the acetic acid yield can reach 6g / L.

Description

technical field [0001] The invention relates to a strain of lactobacillus fermentum capable of simultaneously degrading arginine and urea, belonging to the technical field of microbes. Background technique [0002] Ethyl Carbamate (EC) is a type 2A carcinogen and is considered to be another important pollutant after aflatoxin in food. Many researchers have detected the presence of urethane in many alcoholic beverages and foods. Since then, the content of ethyl carbamate in fermented foods has received widespread attention. It has been reported that the content of EC in different flavors of finished liquor has been tested, and the results show that the average EC content in liquor is about 100 μg L -1 , less than 150μg·L -1 international limit standards. Among them, the EC content in the light-flavored, sauce-flavored, medicinal-flavored and special-flavored liquors was low, while the EC content in Luzhou-flavored, sesame-flavored, and phoenix-flavored liquors was relativ...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12G3/02C12G1/022C12R1/225
CPCC12G1/0203C12G3/02C12N1/20C12N1/205C12R2001/225
Inventor 杜海徐岩
Owner JIANGNAN UNIV
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