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A strain of Lactobacillus paracasei and its application

A technology of lactobacillus and para-cheese, applied in Lactobacillus para-casei and its application fields, can solve the problems of vermicelli with reduced taste, texture, and bad flavor, and achieve the effects of facilitating intestinal digestion, preventing rapid spoilage, and prolonging storage time

Active Publication Date: 2019-09-03
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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  • A strain of Lactobacillus paracasei and its application
  • A strain of Lactobacillus paracasei and its application
  • A strain of Lactobacillus paracasei and its application

Examples

Experimental program
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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 a strain of Lactobacillus paracasei and application thereof, belonging to the field of food preservation. The Lactobacillus paracasei (Lactobacillus paracasei) DY2 of the present invention has been preserved in the China Center for Type Culture Collection on June 5, 2017, the preservation number is CCTCC NO: M 2017303, and the preservation address is Wuhan University, Wuhan, China. The Lactobacillus paracasei of the present invention can effectively prolong the storage time of the fresh vermicelli, which is 6 days longer than that of the vermicelli without adding the Lactobacillus paracasei, has moderate acid production capacity and can maintain the flavor of the vermicelli. The Lactobacillus paracasei of the present invention can also efficiently utilize the prebiotic inulin to contribute to intestinal health.

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 Patents(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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