A lychee endophytic lactic acid bacteria and its fermented juice drink

A technology of lychee juice and lactic acid bacteria, which is applied in the field of microorganisms, can solve the problems that have not yet been studied and reported on lychee endophytes, and achieve the effects of maintaining lychee nutrients, reducing reducing sugar content, and good adaptability

Active Publication Date: 2021-06-04
DONGGUAN AGRI SCI RES CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Litchi endophytes have only been studied in litchi disease suppression, freshness preservation and cigarette aroma production, and there are no studies and reports on litchi endophytes used in fruit juice fermentation

Method used

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  • A lychee endophytic lactic acid bacteria and its fermented juice drink
  • A lychee endophytic lactic acid bacteria and its fermented juice drink
  • A lychee endophytic lactic acid bacteria and its fermented juice drink

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Experimental program
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Effect test

Embodiment 1

[0021] Embodiment 1: screening of litchi endophytic lactic acid bacteria:

[0022] Disinfect the surface of lychees and peel them off. The pulp is pulped with a juicer and transferred to a liquid medium. After enrichment and cultivation, the acid-producing bacteria are separated by MRS-bromocresol purple plate screening method, and then the acid-producing bacteria are tested. The strains with excellent fermentation performance were screened out by fermentation acid production capacity (pH value) and growth capacity (24h viable count, OD value).

[0023] (1) Primary screening of endophytic lactic acid bacteria in litchi. The surface of the fruit was sterilized and peeled off, the pulp was pulped with a juicer, and 15 mL of the pulp was transferred into 200 mL of sterilized MRS liquid medium, and the fermentation liquid was collected after 24 hours of enrichment and cultivation. The lychee juice fermentation broth was diluted step by step with sterile saline in multiples of 10....

Embodiment 2

[0026] Embodiment 2: the identification of litchi endophytic lactic acid bacteria

[0027] (1) Morphological observation. Young cultures grown on lactic acid bacteria medium were picked. Smear, Gram staining, observation of bacterial shape, size, Gram staining reaction, etc. under a microscope; observation of the presence, shape and location of spores.

[0028] The endophytic lactic acid bacteria LZ of litchi were cultured on the MRS plate for 48 hours to observe the colony morphology and cell morphology, and the results were as follows: figure 1 shown. The results showed that the colony was round, milky white, raised, with neat edges; observed under the Gram staining reaction microscope, LZ was a Gram-positive bacterium, the cells were spherical or oval, and the cells were arranged in single, pair or chain .

[0029] (2) Physiological and biochemical tests. Conduct physiological and biochemical tests such as oxidase, catalase, acid and gas production from glucose, acid p...

Embodiment 3

[0038] Embodiment 3: Litchi juice endophytic lactic acid bacteria fermentation characteristics test

[0039] Litchi is washed, peeled, pitted and pulped, and 250g of fruit pulp is poured into a sterilized Erlenmeyer flask, sterilized at 80°C for 10 minutes, and cooled rapidly to about 40°C for later use. The preserved cultures of litchi endophytic lactic acid bacteria (Leuconostoc enterococci subspecies dextran) and control bacteria Lactobacillus plantarum were respectively placed in MRS broth for activation and rejuvenation, and after activation and rejuvenation, they were placed in MRS broth (36°C, static fermentation) for 20 h. Prepare two groups of lychee juices (each group of 3 bottles) for fermentation, insert 2% of the activated litchi endophytic lactic acid bacteria bacterium into one group, and insert 2% of the activated Lactobacillus plantarum bacterium into the other group. Cultivate at ℃ for 24 hours, then put them in a refrigerator at 4℃ and ripen for 24 hours, a...

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Abstract

The invention discloses a litchi endophytic lactic acid bacterium and its fermented fruit juice drink. The invention uses litchi pulp as a material, and isolates an endophytic lactic acid bacterium of litchi by MRS-bromocresol purple plate screening method, and preserves it in Guangdong Province Microbiological Strains The depository center, the deposit number is GDMCC No:60353. Physiological and biochemical tests and 16SrDNA identification test results showed that the endophytic lactic acid bacteria strain of litchi was Leuconostoc enterolis subspecies dextran. The screened lychee endogenous lactic acid bacteria Leuconostoc enterococci fermented lychee juice has good adaptability, can effectively maintain the main nutrients of lychee juice, significantly reduce the content of reducing sugar in lychee juice, and is suitable for the development of low-sugar content healthy lychee lactic acid bacteria fermentation function sex drink. The invention not only provides reference for the development of low-sugar and healthy lychee lactic acid bacteria fermented functional beverage, but also provides a new idea for screening special strains of fruit juice functional fermented beverage.

Description

technical field [0001] The invention relates to the field of microbes, in particular to the screening of a litchi endophyte and its fermented juice drink. Background technique [0002] Litchi (Litchii chinensis Sonn.) is an evergreen small tree belonging to Sapindaceae, native to subtropical South China, and has a long history of planting in my country. Lychee color is delicious and sweet, rich in nutrients such as sugar, organic acids, vitamins, amino acids and other biologically active substances such as polyphenols and anthocyanins. The health benefits of antigens are the best among Lingnan specialty fruits. my country is the world's largest lychee producer, and the world's lychee consumption is mainly supplied by China. Due to the high temperature season in midsummer and its special structure, lychee is easy to brown and rot after harvest, and it is not resistant to storage. At present, the main lychee processed products on the market include dried lychee, canned lych...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12R1/01A23L2/38
CPCA23L2/382A23L33/00A23V2002/00C12R2001/01C12N1/205A23V2400/321A23V2200/30
Inventor 胡珊黄皓梁卫驱罗华建陈仕丽徐匆钟鸣
Owner DONGGUAN AGRI SCI RES CENT
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