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Application of Novel Lactobacillus Fermentum in Food Field

A new type of technology for fermenting Lactobacillus, applied in the application field of new fermenting Lactobacillus in the field of food materials, can solve the problems of low nutritional value and bad taste, achieve rich taste, increase intestinal activity, and maintain health Effect

Active Publication Date: 2021-07-13
浙江亲水园生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Aiming at the problems of poor taste and low nutritional value in existing food fermentation, the present invention provides the application of a new type of fermenting Lactobacillus in the field of food materials

Method used

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  • Application of Novel Lactobacillus Fermentum in Food Field
  • Application of Novel Lactobacillus Fermentum in Food Field
  • Application of Novel Lactobacillus Fermentum in Food Field

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Acid resistance test

[0055] Experimental process: LBF128 lactic acid bacteria were cultivated in a petri dish with diluted agar medium, and the content of LBF128 lactic acid bacteria in the petri dish was adjusted to 10 7 / mL, the pH values ​​of the medium were adjusted to 3.0 and 2.0 with dilute hydrochloric acid, respectively. After cultivating for 1 hour and 2 hours, respectively detect the content of LBF128 lactic acid bacteria in the petri dish, the results are as follows:

[0056] Experimental results

[0057] The acid resistance test result of table 1 lactobacillus

[0058]

[0059] The above experiments prove that LBF128 lactic acid bacteria have strong acid resistance and can survive for more than 2 hours in an environment of pH=2.0. Under acidic conditions of pH=3.0, LBF128 lactic acid bacteria can not only survive but also maintain reproductive capacity. Therefore, it is considered that it can basically pass through the strongly acidic stomach enviro...

Embodiment 2

[0061] Salt tolerance test

[0062] Experimental process: LBF128 lactic acid bacteria were cultivated in a petri dish with diluted agar medium, and the content of LBF128 lactic acid bacteria in the petri dish was adjusted to 10 7 / mL, then adjust the saline environment containing salinity 6% (mass concentration) with salt, cultivate the LBF128 lactic acid bacteria content in the culture dish respectively after 2 hours and 4 hours, the results are as follows:

[0063] Salt tolerance experiment result of table 2 lactobacillus

[0064]

[0065] The above experiment proves that LBF128 lactic acid bacteria have strong salt resistance ability, and can survive for more than 4 hours in an environment with a salt concentration as high as 6%, indicating that LBF128 lactic acid bacteria of the present invention can survive and work in high salinity water such as seawater.

Embodiment 3

[0067] High temperature test

[0068] Experimental process: LBF128 lactic acid bacteria were cultivated in a petri dish with diluted agar medium, and the content of LBF128 lactic acid bacteria in the petri dish was adjusted to 10 7 / mL, then place the petri dish in an environment of 60°C and 80°C for cultivation, and detect the content of LBF128 lactic acid bacteria in the petri dish after cultivating for 1 hour and 2 hours, the results are as follows:

[0069] Salt tolerance experiment result of table 3 lactobacillus

[0070]

[0071] The above experiments prove that LBF128 lactic acid bacteria have a strong ability to resist high temperature, and can still survive and work in a high temperature environment of 80°C.

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Abstract

The invention discloses the application of novel fermenting lactobacillus in the field of food, and belongs to the field of microorganism application. The novel fermenting Lactobacillus of the present invention is Lactobacillus Fermentum bacterial strain LBF128, has acid-resistant, salt-resistant, high-temperature-resistant performance, the characteristic that all can breed under anaerobic, aerobic and facultative state, under the condition of pH=2.0, still can Survive for more than 2 hours, and can reproduce under anaerobic, aerobic and facultative conditions, so it can keep more than 70% of live bacteria to reach the intestinal tract after passing through the stomach, and can be used as a food additive or fermented food to improve the quality of fermented food taste and nutritional content.

Description

technical field [0001] The invention belongs to the field of microorganism application, and more specifically relates to the application of novel fermenting lactobacillus in the field of food materials. Background technique [0002] Lactobacillus refers to bacteria that can ferment sugar to produce lactic acid. It is a group of microorganisms that live in the body and benefit the health of the host. Its role in maintaining human health and regulating immune function has been widely recognized. Lactobacillus is a genus of Lactobacillus family, named for the large amount of lactic acid produced by fermenting sugar. Widely distributed in nature, it is one of the important physiological flora in the intestinal tract of animals and humans. The vast majority of bacteria in this group are non-toxic and harmless to animals and humans, and they are responsible for important physiological functions in animals. Among lactic acid bacteria, Lactobacillus is the largest genus, which is ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L33/135A23L29/00A23L2/84A23K10/18A21D8/04C12R1/225
CPCA21D8/045A23L2/84A23V2002/00A23K10/18A23L29/065A23L33/135C12N1/20C12N1/205C12R2001/225A23V2200/32A23V2200/324
Inventor 丁庆
Owner 浙江亲水园生物科技有限公司
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