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Lactobacillus paracasei and application thereof

A technology for Lactobacillus paracasei and paracheese, applied to Lactobacillus paracasei and its application field, can solve the problems of poor flavor, taste of vermicelli, decreased texture and the like, and achieve the effects of preventing rapid spoilage, facilitating intestinal digestion, and efficiently utilizing

Active Publication Date: 2017-10-03
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, lactic acid bacteria with strong acid-producing ability will also lead to problems such as the taste and texture of vermicelli are reduced, and the flavor is not good.

Method used

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  • Lactobacillus paracasei and application thereof
  • Lactobacillus paracasei and application thereof
  • Lactobacillus paracasei and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: the screening of bacterial strain

[0028] The bacterial strain of the present invention adopts the plate dilution separation method to isolate and screen the bacterial strain with good antibacterial effect from sauerkraut samples.

[0029] The isolation screening method is as follows:

[0030] 1. Dilution of mixed strains: From the purchased sauerkraut samples, put 1g of sauerkraut into MRS medium for 24 hours at 37°C, and perform gradient dilution of the strains.

[0031] 2. MRS medium: peptone 10.0, beef extract 8.0, yeast powder 4.0, glucose 20.0, dipotassium hydrogen phosphate 2.0, triammonium citrate 2.0, sodium acetate 5.0, magnesium sulfate heptahydrate 0.58, manganese sulfate tetrahydrate 0.25, Tween 801ml, 1L distilled water, sterilized at 115°C for 20 minutes.

[0032] 3. Preliminary screening of bacterial strains: 100 microliters of the bacterial solution after gradient dilution was applied to the MRS solid medium plate added with bromocresol...

Embodiment 2

[0038] Embodiment 2: Identification of physiological and biochemical characteristics of Lactobacillus paracasei DY2

[0039] Physiological and biochemical characteristics:

[0040] (1) Litmus milk experiment: Milk mainly contains lactose and casein, in which litmus is added as indicator and redox indicator, litmus is lavender when neutral, pink when acidic, blue when alkaline When the color is restored, the milk fades from top to bottom and returns to white. Lactic acid bacteria ferment lactose to produce acid, litmus turns red, and when the acidity is high, it can make milk coagulate. Observe the results of the litmus milk experiment after inoculation and cultivation, and observe the acid production and coagulation reaction of litmus milk after culturing at 37°C for one day.

[0041] (2) Determination of catalase: inoculate the experimental bacteria on the slant of the PYG medium, cultivate at 37°C for 24h, take the culture, apply it on a clean glass slide, and then add 5% ...

Embodiment 3

[0057] Embodiment 3: Bacteriostasis research of Lactobacillus paracasei

[0058] Preparation of indicator bacteria liquid: Escherichia coli, Salmonella and Staphylococcus aureus were inoculated in LB liquid medium and cultured at 37°C for 24 hours.

[0059] Adopt the Oxford cup method: take a plate with a diameter of about 90mm, pour 18-20mL of heated and melted nutrient agar medium into the plate, spread it evenly in the plate, place it on a horizontal platform to solidify, and use it as the bottom layer. Take an appropriate amount of semi-solid nutrient agar medium (1% agar content) and heat it to melt, let it cool to 48-50°C, add 0.1-0.2mL of indicator bacteria suspension to 50-100mL of medium, and add 0.1-0.2mL of indicator bacteria suspension to each plate. Add 5mL to each of them to make it spread evenly on the bottom layer as a bacterial layer. Place 4 Oxford cups evenly at equal distances on each plate, drop 200 μL of lactic acid bacteria supernatant into each Oxford ...

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Abstract

The invention discloses lactobacillus paracasei and application thereof, and belongs to the field of food preservation. The lactobacillus paracasei DY2 is preserved in China Center For Type Culture Collection on June 5th, 2017, of which the preservation number is CCTCC NO:M 2017303 and the preservation address is Wuhan University in Wuhan province of China. According to the lactobacillus paracasei disclosed by the invention, the preservation time of fresh vermicelli can be effectively extended, and the preservation time of the vermicelli with the lactobacillus paracasei is 6 days longer than that of the vermicelli without the lactobacillus paracasei; moreover, the acid producing ability is moderate, and the flavor of the vermicelli can be kept. According to the lactobacillus paracasei disclosed by the invention, prebiotic inulin also can be effectively utilized, and the intestinal health is facilitated.

Description

technical field [0001] The invention relates to a strain of Lactobacillus paracasei and application thereof, belonging to the field of food preservation. Background technique [0002] Lactic acid bacteria (LAB) are classified in the Lactobacillus family. Characterized by Gram-positive, non-spore-forming (except for individual genera), immobile or hypomotile, acid-fast cocci or bacilli. Bacteria that can use fermentable sugars to produce large amounts of lactic acid. Lactic acid bacteria widely exist in human and animal intestines and in many foods. Lactic acid bacteria can not only enhance the nutritional value of food, improve the flavor of food, but also help improve the preservation of food. It can also regulate the normal flora of the human gastrointestinal tract and maintain the micro-ecological balance, which is beneficial to the health of both humans and animals. By fermenting carbohydrates, lactic acid bacteria can secrete a large amount of organic acids, lactic ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L3/3571A23L33/135C12R1/225
CPCA23L3/3571A23V2200/00A23L33/135C12N1/20C12N1/205C12R2001/225A23V2200/32
Inventor 邓禹陆春波毛银赵运英
Owner JIANGNAN UNIV
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