Lactobacillus plantarum ZJUF T17 and application thereof

A technology of Lactobacillus plantarum and drugs, applied in the directions of Lactobacillus, application, bacteria, etc., can solve the problem of slightly lower fermentation capacity, and achieve the effects of high survival rate, reduced TNF-α content, and strong gastrointestinal adhesion.

Active Publication Date: 2018-09-25
ZHEJIANG UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The preparation of fermented milk by Lactobacillus plantarum has also been reported, but its fermentability is still slightly lower than that of Lactobacillus casei Shirota et al. [Angmo, K., et al., Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh. Technology,2016.66:p.428-435.], the ability to develop fermented milk of Lactobacillus plantarum has certain prospects

Method used

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  • Lactobacillus plantarum ZJUF T17 and application thereof
  • Lactobacillus plantarum ZJUF T17 and application thereof
  • Lactobacillus plantarum ZJUF T17 and application thereof

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Embodiment 1

[0033] 1. Screening and isolation of strains

[0034] Weigh 5g of sourdough and add it to 45mL 0.85% sterilized saline solution, vibrate to make a suspension, carry out serial gradient dilution, take 10% after dilution -5 、10 -6 、10 -7 Three gradients were spread on the MRS medium, and each gradient was made in triplicate. Put the coated plate into an anaerobic incubator at 37°C for 24-48h. The colonies with obvious differences were selected and separated by streaking on the MRS medium, and the plate was placed in an anaerobic incubator at 37°C for 24-48h. After streaking for 3-5 times in a row, take a drop of 5% hydrogen peroxide that is now prepared and drop it on the glass slide, pick a single colony on the solid medium and insert it into the 5% hydrogen peroxide drop and mix evenly to produce Air bubbles are positive for catalase test, no air bubbles are negative for catalase test, and strains with negative catalase test are suspected probiotic strains.

[0035] The s...

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Abstract

The invention discloses lactobacillus plantarum ZJUF T17 and application thereof and belongs to the technical field of biology. The lactobacillus plantarum ZJUF T17 is separated from sour dough and has a preservation number of CCTCC (China Center For Type Culture Collection) NO: M 2017342. The lactobacillus plantarum ZJUF T17 provided by the invention has a very high survival rate and a relativelystrong stomach and intestine adhesive force and can be used for remarkably inhibiting reproduction of gastrointestinal tract pathogenic bacteria; the lactobacillus plantarum can be used for remarkably reducing the content of cholesterol in blood serum and optimizing the ratio of high density lipoprotein cholesterol and low density lipoprotein cholesterol; the lactobacillus plantarum can be used for remarkably reducing the content of TNF (Tumor Necrosis Factor)-alpha in the blood serum and has an immunological regulation function; the lactobacillus plantarum has the capability of alleviating the increasing of body weight; furthermore, the lactobacillus plantarum has the potential of preparing fermented milk.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a new strain ZJUF T17 of Lactobacillus plantarum and its application. Background technique [0002] Traditional fermented foods are rich in lactic acid bacteria, which co-exist in the digestive system of the human body and play a role in preparing important nutrients by decomposing fiber and complex proteins. The microorganisms that survive in the gastrointestinal organs of animals including humans and improve the intestinal microbial environment of the host, thereby benefiting the health of the host are collectively referred to as probiotics. In recent years, with the increase of people's health awareness, the development of probiotic research has been promoted. It has been proved that probiotics can regulate gastrointestinal flora, immunity, anti-oxidation, lower cholesterol, etc., and the food produced by the fermentation of probiotics also has similar functions [Gerritsen, J., e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L33/135A23C9/123A61K35/747A61P3/04A61P3/10C12R1/25
CPCA61P3/04A61P3/10A23C9/123A23L33/135A23V2002/00A61K2035/115C12R2001/25C12N1/205A23V2400/169A23V2200/328A23V2200/332
Inventor 冯凤琴李杨李阳孔思杰赵敏洁钟浩
Owner ZHEJIANG UNIV
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