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A Mycobacterium for Pickled Vegetables

A kind of mycobacillus and vegetable technology, applied in the field of halophilic bacteria strains and mycobacillus strains

Active Publication Date: 2019-09-20
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of Mycobacillus sp.

Method used

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  • A Mycobacterium for Pickled Vegetables
  • A Mycobacterium for Pickled Vegetables
  • A Mycobacterium for Pickled Vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] The isolation and identification of embodiment 1 bacterial strain

[0010] 1. Isolation and screening of strains

[0011] Taking kohlrabi brine from Xiangyang as raw material, high-salt LB medium was selected, 1mL sample was drawn and spread on high-salt LB medium, cultured at a constant temperature of 37°C, and colonies were picked and streaked on a plate to obtain single colonies. A total of 10 single colonies were obtained. Volatile components were measured after being inoculated into Xiangyang kohlrabi brine, and a strain—Virgibacillus S-2 that could significantly increase the types of volatile substances in pickled Xiangyang kohlrabi and improve the content of main volatile substances was screened out.

[0012] Wherein every 1000mL described high-salt LB medium contains tryptone 10g, yeast extract 5g, NaCl 10g, agar 18g.

[0013] 2. Strain identification

[0014] 1) Morphological characteristics of the strain:

[0015] Virgibacillus (Virgibacillus) S-2 is a Gram...

Embodiment 2

[0021] The application of embodiment 2 bacterial strains

[0022] The activated culture of strain S-2 was inoculated into high-salt LB medium, shaken at 200r / min at 37°C overnight, and then the bacterial suspension was inoculated into the brine of Xiangyang kohlrabi with an inoculation amount of 6% (V / V). After cultured at 37℃ for 30 days, the volatile components contained in the brine were determined by solid-phase microextraction-gas chromatography-mass spectrometry. The headspace extraction time was 45 min.

[0023] Gas chromatography-mass spectrometer: Agilent7890N-5977B, Agilent Corporation, USA.

[0024] Injection method: manual injection.

[0025] Injection port: GC.

[0026] Mass Spectrometer: Enabled.

[0027] Chromatographic conditions: the column type is HP-5MS 30m×250nm×0.25um, the carrier gas is He, the flow rate is 1.2mL / min, the injection temperature is 250°C, the initial column temperature is 40°C, keep for 1min, and the temperature is 5°C / min to 130°C, th...

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Abstract

The invention discloses Virgibacillus S-2 for pickling vegetables, belonging to the fields of microorganisms and food processing. The strain disclosed in the present invention is preserved in the China Center for Type Culture Collection, and the preservation number is CCTCC M 2017229. Inoculating the strain into the brine of pickled vegetables can increase the types of volatile substances and change the content of main volatile substances, thereby improving the taste and flavor of the pickled vegetables, and has a good development and application prospect.

Description

technical field [0001] The invention relates to a strain of halophilic bacteria, in particular to a strain of Virgibacillus which can be used for pickling vegetables and improving the taste and flavor of vegetables, and belongs to the field of microorganisms and food processing. Background technique [0002] Pickled vegetables have a long history in my country and have a long and rich cultural heritage. The salt content of pickled vegetables is as high as 20%, which belongs to high-salt food. There are a large number of halophilic bacteria in high-salt food. Halophilic bacteria play an important role in food processing and storage, and halophilic bacteria are used as food starters Adding it to high-salt food can affect the quality of food in all aspects by changing the color, surface consistency, and flavor of the food. For example, in the production process of soy sauce, Tetralococcus halophilus is a halophilic lactic acid bacterium in the middle and late stage of soy mash...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L19/20C12R1/01
CPCC12N1/205C12R2001/01Y02A40/90
Inventor 徐晓云宋洁潘思轶
Owner HUAZHONG AGRI UNIV
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