A kind of food-borne bacterial strain and its preparation method and application

A food-based, strain-based technology, applied in biochemical equipment and methods, applications, and microorganism-based methods, etc., can solve problems such as potential safety hazards, achieve the reduction of miscellaneous gas and irritation, harmonize chemical components, and reduce the risk factor. Effect

Active Publication Date: 2020-11-10
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of the microorganisms used on tobacco leaves are isolated from the surface of tobacco leaves or in the soil, and some of them are identified as conditional pathogenic bacteria, so there are certain safety hazards

Method used

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  • A kind of food-borne bacterial strain and its preparation method and application
  • A kind of food-borne bacterial strain and its preparation method and application
  • A kind of food-borne bacterial strain and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1. Isolation of Lactobacillus plantarum L14

[0032] 1. Medium

[0033] (1) Improved MRS solid medium

[0034] The improved MRS solid medium used in the present invention: peptone 10g / L, beef powder 8g / L, yeast powder 4g / L, glucose 20g / L, Tween-80 1g / L, K 2 HPO 4 2g / L, NaAc 5g / L, MgSO 4 0.2g / L, MnSO 4 0.05g / L, triammonium citrate 2g / L, CaCO 3 10g / L, bromocresol purple 0.04g / L, agar 15g / L, sterilized at 115°C for 20min;

[0035] (2) MRS liquid medium

[0036] The MRS liquid medium used in the present invention:

[0037] Peptone 10g / L, beef powder 8g / L, yeast powder 4g / L, glucose 20g / L, Tween-80 1g / L, K 2 HPO 4 2g / L, NaAc 5g / L, MgSO 4 0.2g / L, MnSO 4 0.05g / L, triammonium citrate 2g / L, sterilized at 115°C for 20min;

[0038] (3) Tobacco leaf culture medium

[0039]Grind tobacco leaves of variety K326 with 1-year aging into powder, weigh 0.8-1.0g of powder and 1.5g of agar, adjust to 100mL with water, sterilize at 115°C for 20min, cool and pour onto a pla...

Embodiment 2

[0076] Application of Lactobacillus plantarum L14

[0077] Plantarum L14 activated in MRS liquid medium for 15 hours was inoculated in 100 mL of MRS liquid medium at 8‰ (v / v) inoculation amount, and cultured at 34°C for 13 hours. At 9500rpm, centrifuge for 10min to precipitate the bacteria, wash the bacteria once with sterile deionized water, and then use sterile deionized water to make a concentration of 10 10 CFU / mL bacterial suspension, this is Lactobacillus plantarum L14 fermentation inoculum.

[0078] Take out shredded tobacco from the commercialized Yunyan Ziyun, spray 6mL Lactobacillus plantarum L14 fermentation agent on 28g shredded tobacco with a moisture content of 10%, and ferment in a constant temperature and humidity incubator (28°C, 60% humidity) for 14 days , made into cigarettes according to conventional methods, and used for sensory evaluation and smoking. For the control sample, an equal amount of sterile water was used instead of the fermentation agent, an...

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Abstract

The invention relates to an edible bacterial strain as well as a preparation method and application thereof, which belongs to the technical field of biology. The invention provides lactobacillus capable of adopting tobacco leaves as an exclusive nutrition source, a class of the lactobacillus is named as lactobacillus plantarum L14, the strain is preserved in China Center for Type Culture Collection on August 28th, 2017, and the preservation number is CCTCC M 2017458. L14 bacterial suspension is used for fermenting tobacco shreds, a sense organ smoking evaluation result shows that the smoke ofthe fermented cigarette is exquisite and mellow, the impurity gas and irritating property are obviously alleviated, the acidic fragrance is significant, and the aftertaste is clean. Main chemical components in the fermented tobacco shreds are more balanced, and the analysis of fragrance components shows that the content of acetic acid and 3-methylbutyraldehyde is respectively significantly increased and reduced. The potential for improving the quality of the tobacco leaves is great.

Description

technical field [0001] The invention relates to a bacterial strain, in particular to a food-borne bacterial strain, a preparation method and application thereof, and belongs to the field of biotechnology. Background technique [0002] Tobacco leaf aging (tobacco leaf fermentation) is an important processing unit in the tobacco processing process. Tobacco aging can improve the aroma, color and smoking quality of tobacco leaves. Tobacco aging is divided into natural aging and artificial aging. The artificial aging speed is fast, but the effect is poor. The natural aging fermentation effect is good, but it takes a long time, which will easily cause a backlog of inventory, increase production costs, and affect economic benefits. In addition, during the long-term storage and aging process, tobacco leaves are prone to mildew and insect growth, causing serious economic losses to tobacco companies. [0003] There are a large number of microbial communities on the surface of aged ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12N1/02A24B15/18C12R1/25
Inventor 罗义勇米其利杨娟杨叶昆楼牧梦徐玉琼夭建华
Owner CHINA TOBACCO YUNNAN IND
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