Application of lactobacillus delbrueckii

A technology of Lactobacillus delbrueckii and bacterial liquid, applied in the application field of Lactobacillus delbrueckii, can solve the problems of high cost, harm to human health, poor preservation methods of fruits and vegetables, etc., and achieves the effect of improving the preservation effect and inhibiting harmful bacteria.

Pending Publication Date: 2019-07-19
LANZHOU UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For this reason, the embodiment of the present invention provides the application of Lactobacillus delbrueckii to solve the problems of

Method used

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  • Application of lactobacillus delbrueckii
  • Application of lactobacillus delbrueckii
  • Application of lactobacillus delbrueckii

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0030] Example 1

[0031] A method for preserving strawberries, which includes the following steps:

[0032] (a) Activate Lactobacillus delbrueckii twice to obtain Lactobacillus delbrueckii bacterial liquid, wherein the medium used for activation is MRS liquid medium, the activation temperature is 36°C, and the activation time is 26h each time;

[0033] (b) Use MRS liquid medium to dilute Lactobacillus delbrueckii to a concentration of 3×10 8 cfu / mL, centrifuge for 8min at 6℃ and 9000r / min, collect the supernatant;

[0034] (c) Soak the fruits and vegetables in the supernatant for 3s, dry them at room temperature, and store the strawberries.

Example Embodiment

[0035] Example 2

[0036] A method for preserving strawberries, which includes the following steps:

[0037] (a) Activate Lactobacillus delbrueckii 4 times to obtain Lactobacillus delbrueckii bacterial liquid, wherein the medium used for activation is MRS liquid medium, the activation temperature is 38°C, and each activation time is 22h;

[0038] (b) Use MRS liquid medium to dilute Lactobacillus delbrueckii to a concentration of 5×10 8 cfu / mL, centrifuge for 12min at 3℃, 7000r / min, and collect the supernatant;

[0039] (c) Soak the fruits and vegetables in the supernatant for 2 seconds, dry them at room temperature, and then store the strawberries.

Example Embodiment

[0040] Example 3

[0041] A method for preserving strawberries, which includes the following steps:

[0042] (a) Activate Lactobacillus delbrueckii three times to obtain the Lactobacillus delbrueckii bacterial solution, wherein the medium used for activation is MRS liquid medium, the activation temperature is 37°C, and the activation time each time is 24h;

[0043] (b) Use MRS liquid medium to dilute Lactobacillus delbrueckii to a concentration of 1×10 8 cfu / mL, centrifuge for 10min at 4℃ and 8000r / min, collect the supernatant;

[0044] (c) Soak the fruits and vegetables in the supernatant for 2 seconds, dry them at room temperature, and then store the strawberries.

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Abstract

The embodiment of the invention discloses application of lactobacillus delbrueckii. The application is characterized in that the lactobacillus delbrueckii is applied to inhibition of mesophilic aerobic bacteria, saccharomycetes, mould and coliform bacteria. The lactobacillus delbrueckii has a preservation number of CGMCC No.11247. In the lactobacillus delbrueckii activating process, bacteriocin can be generated and can remarkably inhibit the mesophilic aerobic bacteria, saccharomycetes, mould and coliform bacteria on the surfaces of fruits and vegetables, so that the preservation effect of thefruits and vegetables can be improved. Furthermore, secondary metabolites of the lactobacillus delbrueckii can be biodegraded and digested by human bodies, and are healthy and harmless to human bodies.

Description

technical field [0001] The embodiments of the present invention relate to the technical field of fruit and vegetable preservation, and in particular to the application of Lactobacillus delbrueckii. Background technique [0002] From harvesting to consumption by consumers, a large number of fresh fruits and vegetables are lost every year due to their own respiration and pathogen infection during transportation and storage after harvesting. A survey by the National Agricultural Products Preservation Engineering Technology Research Center found that the current annual loss rate of fruits and vegetables from the field to the dining table in China is as high as 25-30%, and the annual loss is nearly 80 billion yuan. [0003] At the same time, with the improvement of living standards, people have higher and higher requirements for fruits and other foods. Based on the requirements for the color, aroma and taste of fruits, people are increasingly paying attention to food safety and ...

Claims

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Application Information

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IPC IPC(8): A23B7/155
CPCA23B7/155A23V2002/00A23V2400/137A23V2200/10
Inventor 张莹郭旭生方响柯文灿郭伟毕思思
Owner LANZHOU UNIVERSITY
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