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A kind of lactobacillus and application thereof

A Lactobacillus and strain technology, applied in the direction of bacteria, microorganisms, microorganisms, etc., can solve the problem of low ability to decompose proteins, and achieve the effects of improving product quality, stabilizing metabolic flavor and reducing defective rate.

Active Publication Date: 2019-12-06
INST OF BAST FIBER CROPS CHINESE ACADEMY OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Bacteria of this genus have strong ability to decompose sugar, but low ability to decompose protein

Method used

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  • A kind of lactobacillus and application thereof
  • A kind of lactobacillus and application thereof
  • A kind of lactobacillus and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The present embodiment provides a kind of preparation technology of high-stability industrialized bractonic acid capsicum, and concrete steps are as follows:

[0039] 1) Pepper pretreatment: Wash the fresh peppers with water, soak them in 0.03% (m / V) sodium citrate solution for 50 minutes after cleaning, remove the stems after soaking, and use a blast drying oven at 40°C Dry for 36 hours until the moisture content in the pepper is less than 13%, crush the dried pepper with a vegetable grinder, and pass through a 4mm aperture sieve after crushing to obtain fresh pepper powder.

[0040] 2) Corn pretreatment: Wash the corn with clean water, and dry it in a drying oven at 50°C for 24 hours until the moisture content of the corn is lower than 13%; after the drying is completed, peel off the washed corn kernels and grind them with a pulverizer Crush, pass through a 10-mesh sieve, and then pass through a 40-mesh sieve, wherein 40-mesh corn flour accounts for 30%, and 10-mesh c...

Embodiment 2

[0048] The present embodiment provides a kind of preparation technology of high-stability industrialized bractonic acid capsicum, and concrete steps are as follows:

[0049] 1) Pepper pretreatment: Wash fresh red peppers with water, soak them in 0.01% (m / V) sodium citrate solution for 80 minutes after cleaning, remove the stems after soaking, and use a blast drying oven at 40~45°C Bake for 24-48 hours until the moisture content in the pepper is less than 10%, crush the dried pepper in a vegetable grinder, pass through a sieve with an aperture of 2-6 mm after crushing, and obtain fresh pepper powder.

[0050] 2) Corn pretreatment: Wash the corn with water, and dry it in a drying oven at 45-50°C for 24-36 hours until the moisture content is lower than 13%; peel off the washed corn kernels, and grind them with a grinder Pulverize, pass through a 10-mesh sieve, and then pass through a 40-mesh sieve, wherein the 40-mesh corn flour accounts for 20%, and the 10-mesh corn flour accoun...

Embodiment 3

[0058] The present embodiment provides a kind of preparation technology of high-stability industrialized bractonic acid capsicum, and concrete steps are as follows:

[0059] 1) Pepper pretreatment: Wash fresh red peppers with water, soak them in 0.2% (m / V) sodium citrate solution for 20 minutes after cleaning, remove the stalks after soaking, and use a blast drying oven at 40~45°C Bake for 24-48 hours until the moisture content in the pepper is less than 10%, crush the dried pepper in a vegetable grinder, pass through a sieve with an aperture of 2-6 mm after crushing, and obtain fresh pepper powder.

[0060]2) Corn pretreatment: Wash the corn with water, and dry it in a drying oven at 45-50°C for 24-36 hours until the moisture content is lower than 15%; peel off the washed corn kernels, and grind them with a grinder Pulverize, pass through a 10-mesh sieve, and then pass through a 40-mesh sieve, wherein the 40-mesh corn flour accounts for 20%, and the 10-mesh corn flour account...

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Abstract

The invention provides a lactobacillus strain and its application, belonging to the technical field of microorganisms. The lactobacillus is preserved in the China Center for Typical Culture Collection, the preservation number is: CCTCC M 2017450, and the Latin name is Lactobacillus spicheri IZ. The colony characteristics of the Lactobacillus strain are: MRS agar plate, colony milky white, round, colony diameter is 2 mm ± 1 mm, slightly raised, moist, with neat edges, cell shape is rod-shaped, and the suitable growth temperature is 25 ° C ~ 35 ° C , is a facultative anaerobic strain. The lactobacilli are used to prepare the glutaric acid pepper, can significantly inhibit miscellaneous bacteria while retaining the main flavor of the original glutatic acid pepper, and reduce the defective rate of the glutaric acid pepper to 0%, and are suitable for industrial production of the glutaric acid pepper.

Description

technical field [0001] The invention belongs to the field of new microorganism varieties and fermentation technology, and in particular relates to a lactobacillus and application thereof. Background technique [0002] Lactobacilli are a family of bacteria that are Gram-positive and non-bacillus. Lactic acid bacteria are widely distributed in nature, and can be isolated from plant surfaces, dairy products, meat products, beer, wine, fruit juice, wort, fermented dough, sewage, and human and animal manure. Since the growth of lactic acid bacteria produces an acidic environment, the growth of spoilage bacteria is inhibited. Traditional Chinese foods, such as kimchi, pickled mustard, pickled vegetables and wine making and preservation techniques, utilize this function of lactic acid bacteria, which is good for the intestinal tract and absorption. [0003] Lactobacilli are widely distributed in carbohydrate-containing animal and plant fermented products, and are also found in th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L19/20A23L29/00C12R1/225
CPCA23L19/20A23L29/065C12N1/205C12R2001/225
Inventor 朱作华彭源德石志刚肖坤成龚文兵谢纯良杨山河胡镇修
Owner INST OF BAST FIBER CROPS CHINESE ACADEMY OF AGRI SCI
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