Lactobacillus kefiranofaciens and application of lactobacillus kefiranofaciens to chili fermentation

A technology of lactobacillus and kumiss, applied in the direction of lactobacillus, application, bacteria, etc., can solve the problems of increased nitrate residues in fruits and vegetables, increased use of chemical fertilizers, etc., and achieve the effect of solving food safety problems and shortening the fermentation cycle

Active Publication Date: 2017-08-11
新疆新康农业发展有限公司 +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, due to the increase in the use of chemical fertilizers in the process of planting fruits and vegetables, nitrate residues in fruits and vegetables have increased significantly

Method used

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  • Lactobacillus kefiranofaciens and application of lactobacillus kefiranofaciens to chili fermentation
  • Lactobacillus kefiranofaciens and application of lactobacillus kefiranofaciens to chili fermentation
  • Lactobacillus kefiranofaciens and application of lactobacillus kefiranofaciens to chili fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1 Identification of strain CICC 6287

[0021] The strain CICC 6287 in the present invention is isolated and screened from traditional fermented peppers in Xinjiang, and the lactic acid bacterium is identified as Lactobacillus kactiseri by using methods such as morphology and molecular biology.

[0022] 1. Morphological identification

[0023] The morphological characteristics and identification of CICC 6287 were carried out according to the "Common Bacteria System Identification Manual", and it was observed by scanning electron microscope ( figure 1 ). MRS culture medium, cultured at 37°C for 24 hours, the colonies were milky white, round, smooth, opaque, and neatly bordered. The bacteria are rod-shaped, 0.5-0.6 μm × 2.6-3.0 μm, arranged in pairs or piles, Gram staining is positive, and catalase is negative.

[0024] 2. PCR amplification of 16S rRNA gene

[0025] Extract the genome of lactic acid bacteria using a bacterial genomic DNA extraction kit. The 1...

Embodiment 2

[0028] Example 2 Study on the characteristics of Lactobacillus kactiser CICC 6287

[0029] 1. Nitrite degradation ability

[0030] According to GB 5009.33-2010: "Determination of nitrite and nitrate in food", the nitrite degradation ability of Lactobacillus equine CICC6287 was determined. 1% inoculum was inoculated to 0.125 mg / mL NaNO 2 In the MRS medium, cultured at 37°C for 24 h, the nitrite degradation rate can reach 94.8%, and after 36 h, the nitrite degradation rate can reach 100% ( image 3 ).

[0031] 2. Amino acid decarboxylase test

[0032] During microbial metabolism, biogenic amines are generated under the action of amino acid decarboxylase. Screening amino acid decarboxylase-negative strains as starters will reduce the content of biogenic amines in fruit and vegetable fermentation production. The results of amino acid decarboxylase test showed that Lactobacillus equine CICC 6287 was negative for arginine dihydrolysis, tryptophan decarboxylase, lysine decarboxy...

Embodiment 3

[0035] Example 3 Application of Lactobacillus kefir CICC 6287 in Xinjiang characteristic pepper fermentation

[0036] Select fresh Xinjiang peppers, wash and crush them, add 3% sucrose and 3% salt, and inoculate with 1% Lactobacillus equine CICC 6287 (10 8CFU / mL), fermented at 30°C for 7 days to obtain fermented pepper. The peppers not inoculated with lactic acid bacteria were used as the comparative test group. According to GB 5009.33-2010: "Determination of Nitrite and Nitrate in Food", determine the nitrite content of fermented pepper ( Figure 4 ). According to GB / T 5009.208-2008: "Determination of the content of biogenic amines in food", the types and contents of biogenic amines in fermented and naturally fermented peppers inoculated with L. Figure 5 ). According to the acid-base titration method in GB / T 12456-2008: "Determination of Total Acids in Food", the total acid content of fermented peppers was determined (Table 1).

[0037] Determination index n...

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Abstract

The invention relates to the field of food microorganisms, in particular to lactobacillus kefiranofaciens CICC 6278 and application of the lactobacillus kefiranofaciens to Xinjiang characteristic chili fermentation. Nitrite can be efficiently and quickly degraded by the lactobacillus kefiranofaciens, the lactobacillus kefiranofaciens is low in biogenic amine production, and pathogenic microorganisms can be inhibited by the lactobacillus kefiranofaciens. A bacterial strain of the lactobacillus kefiranofaciens is preserved in the China General Microbiological Culture Collection Center, and a preservation number of the bacterial strain is CGMCC 14017. The lactobacillus kefiranofaciens and the application have the advantages that the nitrite degradation rate can reach 94.8% if the bacterial strain is cultured in improved MRS liquid culture media for 24 h, and the nitrite can be completely degraded if the bacterial strain is cultured for 36 h; the bacterial strain comprises negative amino acid decarboxylase, and the pathogenic microorganisms including Escherichia coli, staphylococcus aureus, listeria monocytogenes and salmonella can be inhibited; the bacterial strain can be used for Xinjiang characteristic chili fermentation, the content of nitrite in obtained fermented chili is 1.06 mg/kg, the content of biogenic amine in the fermented chili is 5.62 mg/kg, and accordingly the edible safety of the fermented chili can be improved.

Description

technical field [0001] The invention relates to the field of food microbes, in particular to a Lactobacillus equigenes CICC 6287 that efficiently and rapidly degrades nitrite, produces low biogenic amines, and has the ability to inhibit pathogenic microorganisms, and its application in Xinjiang characteristic pepper fermentation. Background technique [0002] Lactic acid bacteria is a general term for a class of Gram-positive bacteria that can use fermentable carbohydrates to produce large amounts of lactic acid. Lactic acid bacteria are widely distributed in nature and have rich species diversity. At present, more than 20 genera of lactic acid bacteria have been reported, mainly including Lactobacillus, Lactococcus, Streptococcus, Pediococcus, etc., but they have some common characteristics , including Gram-positive, no or little motility, anaerobic or facultative anaerobic, lactic acid as the main or only product in fermentation metabolism, etc. Lactic acid bacteria ferme...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12R1/225
CPCC12R2001/225C12N1/205A23V2400/11
Inventor 程池翟磊姚粟陈其钢杨玉新戚晨晨
Owner 新疆新康农业发展有限公司
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