A kind of food source lactobacillus plantarum and its preparation method and application

A Lactobacillus plantarum, food-derived technology, applied in the biological field, can solve problems such as potential safety hazards, and achieve the effect of easy operation, low cost, and clean aftertaste

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

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
There are few reports on the application of food-derived beneficial microorganisms in tobacco leaf fermentation, but there are no reports on the use of lactic acid bacteria alone to improve the aroma and quality of tobacco leaves

Method used

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  • A kind of food source lactobacillus plantarum and its preparation method and application
  • A kind of food source lactobacillus plantarum and its preparation method and application
  • A kind of food source lactobacillus plantarum and its preparation method and application

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Isolation of Lactobacillus plantarum L8

[0031] 1. Medium

[0032] (1) Improved MRS solid medium

[0033] 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.

[0034] (2) MRS liquid medium

[0035] 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;

[0036] (3) Tobacco leaf culture medium

[0037]Tobacco leaves of variety K326 with 1-year aging age provided by the Raw Material Department of China Tobacco Yunnan Co., Ltd. were ground into powder, 0.8 g of powder and 1.6 g of agar were weighed, adjusted to 100 mL with water, and sterilized at 115 °C fo...

Embodiment 2

[0073] Application of Lactobacillus plantarum L8

[0074] According to the inoculum amount of 6‰ (v / v), Lactobacillus plantarum L8 activated in MRS liquid medium for 18h was inoculated into 100mL MRS liquid medium, and cultured at 35°C for 16h. Centrifuge at 9000rpm for 18min to precipitate the bacteria, wash the bacteria three times with sterile deionized water, and then use sterile deionized water to make a concentration of 10 9 CFU / mL bacterial suspension, this is Lactobacillus plantarum L8 fermentation inoculum.

[0075] Take out shredded tobacco from the commercialized Yunyan Ziyun, spray 6mL Lactobacillus plantarum L8 fermentation agent on 20g shredded tobacco with a moisture content of 12%, and ferment in a constant temperature and humidity incubator (30°C, 60% humidity) for 12 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 ferm...

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Abstract

The invention relates to food-borne lactobacillus plantarum as well as a preparation method and the application thereof and belongs to the technical field of biologics. The invention provides a lacticacid bacterium with tobacco leaves as a sole nutrient source, the bacterium is named as (Lactobacillus plantarum) L8 and is preserved in the China Center for Type Culture Collection on August 28, 2017, and the preservation number is CCTCC M2017457. A fermentation bacterial agent is prepared from the lactobacillus plantarum L8, the L8 fermentation bacterial agent is applied to tobacco shred fermentation, sensory evaluation results show that fume of fermented cigarette is fine and mellow, impure gases and irritation are remarkably reduced, the sour and fragrant taste is highlighted, the last taste is clean, and the total acid content and the total aldehyde content are remarkably increased and reduced. The internal quality of tobacco leaves can be effectively improved by using the lactobacillus plantarum L8, and the cigarette quality can be improved.

Description

technical field [0001] The invention relates to a plant lactobacillus, in particular to a food-derived lactobacillus plantarum, a preparation method and application thereof, and belongs to the field of biotechnology. Background technique [0002] Tobacco leaf aging, also known as tobacco leaf fermentation, is a processing process in which the physical and chemical properties of tobacco leaves undergo profound changes under certain temperature and humidity conditions, and the aroma, color, and smoking quality of tobacco leaves are significantly improved. Tobacco aging is divided into natural aging and artificial aging. Natural aging refers to a method of fermenting tobacco leaves under natural conditions for a long time; artificial aging is a method of significantly improving the quality of tobacco leaves in a short period of time by artificially controlling the temperature and humidity of fermentation. Artificial aging can greatly shorten the fermentation time, but the prop...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12N1/02A24B15/20C12R1/25
Inventor 罗义勇米其利杨娟向明徐玉琼夭建华楼牧梦
Owner CHINA TOBACCO YUNNAN IND
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