A kind of Lactobacillus harbin and application thereof

A technology of lactic acid bacteria and probiotics, applied to Harbin lactic acid bacteria and its application fields, can solve the problems of poor product flavor, poor fermentation, poor adaptability, etc., achieve good probiotic effect, reduce beany flavor components, and good tolerance sexual effect

Active Publication Date: 2021-03-30
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since most of the commercially used lactic acid bacteria are derived from fermented milk products, the adaptability of these strains to fermented soy milk is often poor, mainly reflected in poor fermentability and poor flavor of the product

Method used

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  • A kind of Lactobacillus harbin and application thereof
  • A kind of Lactobacillus harbin and application thereof
  • A kind of Lactobacillus harbin and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Embodiment 1: strain screening and identification

[0056] The first step of sampling and plate separation: Use sterile sampling bottles to collect naturally fermented physalis water on site and bring it back at low temperature. Immediately dilute to 10 with sterile water -3 、10 -4 、10 -5 Times, spread on the modified MRS solid medium. Then put them into a constant temperature incubator at 37°C and cultivate them for 48 hours. Pick suspected colonies and separate them by streaking on plates, repeat this 4-5 times until pure single colonies are obtained. The purified single colony was puncture-inoculated into the MRS semi-solid medium and stored in a refrigerator at 4°C.

[0057] The second step of morphological observation and physiological and biochemical experiments: the colony of the bacterial strain on the MRS medium is round, off-white, translucent, moist and smooth ( figure 1 ); Carry out Gram staining and cell shape observation, the thalline of bacterial st...

Embodiment 2

[0065] Example 2: Antibiotic Sensitivity

[0066] The first step is to prepare the lactic acid bacteria suspension: take a 100mL triangular flask, add 50mL of modified MRS liquid medium, sterilize at 121°C for 15 minutes, inoculate Lactobacillus harbinensisM1 and Lactobacillus casei-01 strains respectively, cultivate overnight at 37°C, and store in a refrigerator at 4°C spare.

[0067] The second step of resistance plate preparation: using antibiotics ampicillin, vancomycin, gentamicin, kanamycin, streptomycin, erythromycin, clindamycin, tetracycline and chloramphenicol, the preparation concentration is 5120μg / mL of antibacterial drug stock solution, dilute to the required concentration of diluent according to the diluent preparation method before use. Draw 1.0mL of antimicrobial drug dilution into a large test tube of 9.0mL modified MRS agar medium, vortex and mix immediately, pour it into a sterile plate, and wait for solidification to obtain a certain drug concentration (...

Embodiment 3

[0072] Example 3: Tolerance to digestive juices

[0073] The first step is to prepare the lactic acid bacteria suspension: take a 100mL triangular flask, add 50mL of modified MRS liquid medium, sterilize at 121°C for 15 minutes, inoculate Lactobacillus harbinensisM1 and Lactobacillus casei-01 strains respectively, cultivate overnight at 37°C, and store in a refrigerator at 4°C spare.

[0074] The tolerance of the second step to the simulated gastric juice and intestinal juice: the cultured lactic acid bacteria were mixed with 10 9 CFU / mL was inoculated into simulated gastric juice (pH=3), and transferred into simulated intestinal juice (pH=8) after 3 hours, and samples were taken every hour from 0h to 12h to calculate the number of viable bacteria by dilution coating method. The results showed that the remaining viable count of Lactobacillus harbinensisM1 in simulated gastric juice and intestinal juice was 2.76log CFU / mL, and the remaining viable count of positive control bac...

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Abstract

The invention discloses a Harbin lactobacillus and application thereof. The preservation number of the Harbin lactic acid bacteria (Lactobacillus harbinensis M1) is GDMCC No. 60305, which is preserved in the Guangdong Microbial Culture Collection Center; the invention protects the application of the Harbin lactic acid bacteria as probiotics. Harbin lactic acid bacteria are sensitive to antibiotics such as ampicillin, tetracycline and chloramphenicol, and their safety meets the requirements of EFSA. The present invention also protects the application of Harbin lactic acid bacteria in fermented soymilk; using this strain to ferment soymilk alone has strong acid production ability, high number of viable bacteria, reduced or even completely disappeared content of beany flavor substances, significantly increased content of characteristic aroma components of fermented milk, extremely Dadi improves the sensory flavor of fermented soy milk, and is the preferred starter for soybeans and other phytooligosaccharide-rich substrates.

Description

technical field [0001] The invention relates to the application field of probiotics, in particular to a Harbin lactic acid bacterium (Lactobacillus harbinensis M1) and its application. The Harbin lactic acid bacterium can be used as a probiotic and can be used as a starter in fermented soybean milk. Background technique [0002] Probiotics are given in a certain amount (usually within 10 6 CFU / g or more) are living microorganisms that can have beneficial effects on the health of the host. Only those microorganisms that can tolerate gastrointestinal digestion, adhere to and colonize small intestinal epithelial cells, and inhibit the growth of pathogenic microorganisms can exert beneficial effects on host health. Commonly used probiotics mainly include Lactobacillus, Bifidobacterium and Gram-positive cocci, such as Streptococcus thermophilus, etc., and their probiotic functions are mainly reflected in enhancing immunity, regulating intestinal flora, improving gastrointestinal...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L11/65A23L11/50C12R1/225
CPCA23C11/106C12R2001/225C12N1/205Y02A50/30A23L11/65A23L11/50
Inventor 李理郑茵费永涛
Owner SOUTH CHINA UNIV OF TECH
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