Lactobacillus plantarum and application thereof in fruit enzyme product

A technology of Lactobacillus plantarum and fruit enzymes, applied in the field of microorganisms, can solve the problem of low biological activity

Active Publication Date: 2018-01-16
河北麦克斯生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are defects of low biological activity, such as the DPPH free radical scavenging rate increased by 24% in the later stage of apple enzyme fermentation (Li Fei, Wang Fengwu, Pan Yue, et al. Preliminary research on antioxidant activity of apple enzyme [J]. Qingdao Agriculture University Journal (Natural Science Edition), 2016,33(1):40-44.), DPPH free radical scavenging rate increased by 3.5% in the later stage of blueberry enzyme fermentation (Guan Zhangrui, Tian Yu, Zhao Na, etc. Blueberry enzyme fermentation process Research on the change of antioxidant activity in [J]. Modern Food Science and Technology, 2016 (12): 74-80.), so screening lactic acid bacteria with biological activity to produce enzyme food with biological activity has very important research significance and value

Method used

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  • Lactobacillus plantarum and application thereof in fruit enzyme product
  • Lactobacillus plantarum and application thereof in fruit enzyme product
  • Lactobacillus plantarum and application thereof in fruit enzyme product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] A kind of collection, separation of Lactobacillus plantarum (Lactobacillus plantarum) SITCC No.10011, the steps are as follows:

[0068] (1), sample collection

[0069] Samples were taken from naturally fermented fruit and vegetable products, traditional fermented dairy products (milk fan, milk cake, yogurt, kumiss, etc.), raw milk, dough, kefir grains (Tibetan mushroom), silage, etc., and the collected Put the sample in an ice box to refrigerate, keep it at a lower temperature and bring it back to the laboratory and place it in a refrigerator at 4°C to separate the lactic acid bacteria as soon as possible;

[0070] (2), sample pretreatment

[0071] Take 10g of solid sample (20mL of liquid sample) into a 250mL Erlenmeyer flask (containing glass beads) filled with 90mL of sterile water, shake and let stand for 20min, and set aside;

[0072] (3) Preliminary isolation of lactic acid bacteria with high DPPH free radical scavenging ability

[0073]Use sterile water to ser...

Embodiment 2

[0082] The plant lactobacillus (Lactobacillus plantarum) SITCC No.10011 of embodiment 1 is carried out microbiological identification

[0083] (1), colony characteristics:

[0084] The Lactobacillus plantarum (Lactobacillus plantarum) SITCC No.10011 strain was isolated by streaking on the MRS plate, and cultured anaerobically at 37°C for 48 hours. The Lactobacillus plantarum (Lactobacillus plantarum) SITCC No.10011 strain grew well, and its colony was round and convex. The edges are neat, the color is milky white, slightly yellowish, opaque, the surface is moist and smooth, and it can be drawn when picked;

[0085] (2), Morphological characteristics of bacteria:

[0086] Adopt Gram staining method (Zhou Deqing. Microbiology Tutorial [J].2011.) Gram staining observation is carried out to the thalline of plant lactobacillus (Lactobacillus plantarum) SITCC No.10011 gained in step (1), the result See figure 1 shown, from figure 1 It can be seen from the figure that the bacteri...

Embodiment 3

[0101] Growth Characteristics of Lactobacillus plantarum SITCC No.10011

[0102] (1) Growth curve of Lactobacillus plantarum SITCC No.10011

[0103] Put the activated Lactobacillus plantarum (Lactobacillus plantarum) SITCC No.10011 into the MRS broth liquid medium at a 2% (v / v) inoculum size, culture at a constant temperature of 37°C for 16h, and measure the culture at 600nm every 1-2h The OD value of the liquid, in OD 600nm Value is plotted against time and obtains the growth curve of plant lactobacillus (Lactobacillus plantarum) SITCC No.10011 in MRS broth liquid medium, and its result is as follows figure 2 shown, from figure 2 It can be seen from the figure that Lactobacillus plantarum (Lactobacillus plantarum) SITCC No.10011 grows rapidly in the MRS broth liquid medium, enters the logarithmic phase in about 3 hours, and enters the stable phase in about 10 hours;

[0104] (2) Determination of optimum growth temperature of Lactobacillus plantarum SITCC No.10011

[010...

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Abstract

The invention discloses lactobacillus plantarum SITCC No.10011. The preservation number of the lactobacillus plantarum SITCC No.10011 is CTCC M 2017366; the removing rates of the lactobacillus plantarum SITCC No.10011 on DPPH free radicals in intracellular organic matters and metabolic products are respectively 3.5 percent and 35.8 percent. The lactobacillus plantarum CCTCC M 2017366 is used for preparing fruit enzyme products, so that a result shows that the DPPH free radical removing rate of the fruit enzyme products fermented by the lactobacillus plantarum SITCC No.10011 is improved by at least 40 percent compared with that of the naturally fruit enzyme products; therefore, the lactobacillus plantarum SITCC No.10011 has a very good application prospect in the fruit enzyme products.

Description

technical field [0001] The invention relates to a plant lactobacillus, in particular to a plant lactobacillus (Lactobacillus plantarum) SIT10011 and its cultivation method and its application in fermented food, especially in the preparation process of fruit enzyme products, belonging to the technical field of microorganisms. Background technique [0002] 1,1-diphenyl-2-trinitrophenylhydrazine (hereinafter referred to as DPPH) free radical is a synthetic, stable organic free radical, its methanol or ethanol solution is deep purple, when DPPH free radical The free radical scavenger is added to the solution, the lone pair of electrons is paired, and the deep purple free radical is reduced to the yellow DPPH-H non-free radical form. DPPH method is an important way to evaluate antioxidant activity in vitro (Brand-Williams W, Cuvelier M E, Berset C. Use of a free radical method to evaluate antioxidant activity [J]. LWT-Food Science and Technology, 1995, 28 (1): 25-30.), DPPH free...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L33/00C12R1/25
Inventor 陈臣卢艳青田怀香于海燕史雨桦王琳琳俞本杰刘晗
Owner 河北麦克斯生物科技有限公司
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