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A strain of Lactobacillus plantarum that does not produce tyramine or histamine and its application

A technology of Lactobacillus plantarum and tyramine, applied in Lactobacillus, application, bacteria used in food preparation, etc., can solve the problems of complex flora structure, complex and changeable production situation, and easy to be affected by the environment.

Active Publication Date: 2021-11-02
INNER MONGOLIA AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Traditional fermented foods are mostly naturally fermented, with complex microbial flora and flora structure. The microorganisms involved in fermentation mainly come from the raw materials themselves and the surrounding environment, resulting in uncertain dominant flora during the fermentation process.
If harmful bacteria form a dominant bacterial group during the fermentation process, it will lead to uncontrollable product quality, and even cause safety hazards, potential hazards of harmful amine (ammonia) substances (such as biogenic amines, nitrosamines, bacterial toxins)
The research on the mechanism of these microorganisms producing amine (ammonia) is not yet clear. In addition, the research on how to prevent microorganisms from producing harmful amines (ammonia) needs to be improved. At present, the only way to reduce harmful amines (ammonia) is to change the processing and storage conditions and hygienic conditions. content, because the production of amine (ammonia) substances is complex and changeable, easily affected by the environment, and individual differences are extremely obvious

Method used

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  • A strain of Lactobacillus plantarum that does not produce tyramine or histamine and its application
  • A strain of Lactobacillus plantarum that does not produce tyramine or histamine and its application
  • A strain of Lactobacillus plantarum that does not produce tyramine or histamine and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] Isolation and screening of embodiment 1 bacterial strain

[0061] (1) Separation of strains

[0062] Weigh 25g of Mongolian air-dried beef, cut it into pieces, put it into a triangular flask filled with 225mL sterile normal saline, mix well to obtain a sample solution, and dilute the sample solution to 10 -1 、10 -2 、10 -3 、10 -4 、10 -5 , draw 1mL of each concentration dilution and inject into 20mL MRS solid medium, spread, and then culture at 30°C for 72h.

[0063] Randomly select colonies (15-150 colonies) with calcium-dissolving circles and morphological characteristics of lactic acid bacteria colonies from each medium, and pick colonies from them in MRS liquid medium, and culture them at 30°C for 48 hours. The strains isolated from the obtained culture were repeatedly streaked on the MRS solid medium until 31 pure colonies were obtained.

[0064] The obtained pure strains were subjected to Gram staining and peroxidase experiments respectively, and 23 Gram-posit...

Embodiment 2

[0097] Determination of growth performance of embodiment 2 bacterial strain 37X-6

[0098] (1) Tolerance of strain 37X-6 to different concentrations of sodium chloride

[0099] Measure the tolerance of bacterial strain 37X-6 to sodium chloride with the method of embodiment 1 step (2.2), the difference is that 3%, 6%, 7.5%, 9% and 12% by total weight are added respectively in the MRS liquid medium % NaCl, and MRS liquid medium without NaCl as a control, cultured in an aerobic environment at 30°C for 24 hours, and then measured the OD value of the culture solution with a 722 spectrophotometer at a wavelength of 600nm, and compared the strains under different salt concentrations. growth, as shown in Table 2.

[0100] Table 2 The tolerance of bacterial strain 37X-3 to different concentrations of sodium chloride

[0101] concentration Strain 37X-6 concentration Strain 37X-6 0％ 2.0833±0.0038a 7.5％ 1.3140±0.0017d 3％ 1.7423±0.0051b 9％ 0.7390±0.006e ...

Embodiment 3

[0116] Confirmation that the bacterial strain of embodiment 3 does not produce biogenic amine

[0117] (1) Microbiological detection of biogenic amines produced by strain 37X-6

[0118] Inoculate strain 37X-6 in MRS liquid medium with 2% inoculation amount, culture at 30°C for 24 hours, passage for 3 generations and then purify, pick a ring of bacterial liquid and inoculate it in MRS solid medium, culture at 30°C for 24 hours .

[0119] Dilute the purified bacterial solution, spread 0.1mL on the biogenic amine-producing medium, incubate at 37°C for 48 hours, take it out, pour it into the upper layer of chromogenic medium, observe the color change, and use the blank as a control, the results are as follows: image 3 shown.

[0120] image 3 It shows that the microorganisms in the two mediums on the right side of the picture produce biogenic amine through metabolism, and the produced biogenic amine is alkaline, which makes the indicator in the upper layer of medium develop co...

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Abstract

The present invention relates to a strain of Lactobacillus plantarum (Lactobacillus plantarum) 37x-6 isolated from air-dried meat in Mongolia, and also relates to the use of said Lactobacillus plantarum 37x-6 in the preparation of starter, in the preparation of fermented sausages and in the inhibition of tyramine in fermented foods Concentration applications. When it is applied to a starter to prepare fermented sausages, the obtained fermented sausages do not produce biogenic amines during pickling or fermentation, and after the sausages mature, the tyramine concentration is significantly lower than that of the prior art, that is, Lactobacillus plantarum 37X‑6 is Ideal starter for fermented sausages.

Description

【Technical field】 [0001] The invention relates to a plant lactobacillus (Lactobacillus plantarum) 37x-6 isolated from air-dried meat in Mongolia, and also relates to the application of the plant lactobacillus in the preparation of starter or fermented food. 【Background technique】 [0002] Biogenic amines are small molecular weight nitrogen-containing compounds formed by the decarboxylation of amino acids or the amination of aldehydes and ketones. According to the chemical structure, biogenic amines can be divided into: aliphatic (cadaverine, putrescine, spermine and spermidine, etc.), aromatic (tyramine and phenylethylamine, etc.), heterocyclic (histamine and tryptamine, etc.) ). The main synthesis route of biogenic amines in the body is the decarboxylation reaction of amino acids, and some biogenic amines are formed through the amination of aldehydes. An appropriate amount of biogenic amines is beneficial to the health of the human body, but excessive biogenic amines can ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12N1/02C12Q1/18C12Q1/04A23L13/60A23L13/70A23L13/40C12R1/25
CPCA23L13/45A23L13/65A23L13/74C12N1/02C12N1/20C12Q1/18G01N2333/335C12R2001/25C12N1/205A23V2400/169Y02A40/90
Inventor 赵丽华孙学颖靳烨苏琳盛雅萍王娜刘建林
Owner INNER MONGOLIA AGRICULTURAL UNIVERSITY