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A kind of Lactobacillus pentosus cicc6294 and its application in pepper fermentation

A technology of Lactobacillus pentosus and CGMCC14016 is applied to Lactobacillus pentosus CICC6294 and its application in Xinjiang characteristic pepper fermentation, which can solve the problems of increased use of chemical fertilizers, increased nitrate residues in fruits and vegetables, etc.

Active Publication Date: 2021-09-07
新疆新康农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, due to the increase in the use of chemical fertilizers in the process of planting fruits and vegetables, nitrate residues in fruits and vegetables have increased significantly

Method used

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  • A kind of Lactobacillus pentosus cicc6294 and its application in pepper fermentation
  • A kind of Lactobacillus pentosus cicc6294 and its application in pepper fermentation
  • A kind of Lactobacillus pentosus cicc6294 and its application in pepper fermentation

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1 Identification of bacterial strain CICC 6294

[0018] The bacterial strain CICC 6294 in the present invention is isolated and screened from traditional fermented peppers in Xinjiang, and the lactic acid bacterium is identified as Lactobacillus pentosus by methods such as morphology and molecular biology.

[0019] 1. Morphological identification

[0020] The morphological characteristics and identification of CICC 6294 were carried out according to the "Common Bacteria System Identification Manual", and it was observed by scanning electron microscope ( figure 1 ). MRS culture medium, cultured at 37°C for 24 hours, the colonies were milky white, round, smooth, opaque, and neatly bordered. The bacteria are short rod-shaped, 0.4-0.5 μm × 0.6-1.5 μm, arranged in pairs or piles, Gram staining is positive, and catalase is negative.

[0021] 2. PCR amplification of 16S rRNA gene and pheS gene

[0022] Extract the genome of lactic acid bacteria using a bacterial ge...

Embodiment 2

[0026] Example 2 Study on the characteristics of Lactobacillus pentosus CICC 6294

[0027] 1. Nitrite degradation ability

[0028] According to GB 5009.33-2010: "Determination of Nitrite and Nitrate in Food", the nitrite degradation ability of Lactobacillus pentosus CICC6294 was determined. When 1% of the inoculum was inoculated into MRS medium containing 0.125 mg / mL NaNO2, cultured at 37°C for 24 hours, the nitrite degradation rate could reach 98.8%, and after 30 hours of cultivation, the nitrite degradation rate reached 100% ( image 3 ).

[0029] 2. Amino acid decarboxylase test

[0030] During microbial metabolism, biogenic amines are generated under the action of amino acid decarboxylase. Screening amino acid decarboxylase-negative strains as starters will reduce the content of biogenic amines in fruit and vegetable fermentation production. The results of amino acid decarboxylase test showed that Lactobacillus pentosus CICC 6294 was negative for arginine dihydrolysis,...

Embodiment 3

[0033] Example 3 Application of Lactobacillus pentosus CICC 6294 in Xinjiang characteristic pepper fermentation

[0034] Fresh Xinjiang peppers were selected, washed and crushed, added with 3% sucrose and 3% salt, inoculated with 1% Lactobacillus pentosus CICC 6294 (108 CFU / mL), and fermented at 30°C for 7 days to obtain fermented peppers. The peppers not inoculated with lactic acid bacteria were used as the comparative test group. According to GB 5009.33-2010: "Determination of Nitrite and Nitrate in Food", determine the nitrite content of fermented pepper ( Figure 4 ). According to GB / T 5009.208-2008: "Determination of the content of biogenic amines in food", the types and contents of biogenic amines in fermented peppers inoculated with Lactobacillus pentosus CICC 6294 and naturally fermented peppers were determined by HPLC method ( Figure 5). According to the acid-base titration method in GB / T 12456-2008: "Determination of Total Acids in Food", the total acid content o...

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Abstract

The invention relates to the field of food microorganisms, in particular to a Lactobacillus pentosus CICC 6294 which efficiently and rapidly degrades nitrite, produces low biogenic amines and has the ability to inhibit pathogenic microorganisms, and its application in Xinjiang characteristic pepper fermentation. The strain is preserved in the China General Microorganism Culture Collection and Management Center, and the preservation number is: CGMCC 14016. The bacterial strain of the present invention is cultured in the improved MRS liquid medium for 24 hours, and the nitrite degradation rate can reach 98.8%; after 30 hours of cultivation, the nitrite is completely degraded. In addition, the strain is negative for amino acid decarboxylase, and can inhibit the growth of Escherichia coli, Staphylococcus aureus, Listeria monocytogenes and Salmonella. The strain was used for the fermentation of Xinjiang characteristic peppers, and the content of nitrite in the obtained fermented peppers was 0.81 mg / kg, and the content of biogenic amines was 3.19 mg / kg, which greatly improved the edible safety of fermented peppers.

Description

technical field [0001] The invention relates to the field of food microorganisms, in particular to a Lactobacillus pentosus CICC 6294 which efficiently and rapidly degrades nitrite, produces low biogenic amines and has the ability to inhibit pathogenic microorganisms, and its application in Xinjiang characteristic pepper fermentation. Background technique [0002] Lactic acid bacteria is a general term for a class of Gram-positive bacteria that can use fermentable carbohydrates to produce large amounts of lactic acid. Lactic acid bacteria are widely distributed in nature and have rich species diversity. At present, more than 20 genera of lactic acid bacteria have been reported, mainly including Lactobacillus, Lactococcus, Streptococcus, Pediococcus, etc., but they have some common characteristics , including Gram-positive, no or little motility, anaerobic or facultative anaerobic, lactic acid as the main or only product in fermentation metabolism, etc. Lactic acid bacteria ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L3/3571C12R1/225
CPCA23L3/3571A23V2002/00C12R2001/225C12N1/205A23V2400/167A23V2200/10
Inventor 陈其钢杨玉新戚晨晨翟磊宋振程池姚粟凌空
Owner 新疆新康农业发展有限公司