Lactobacillus paracasei producing bacteriocin and application thereof

A technology for producing bacteriocin and paracheese, applied in the directions of lactobacillus, application, bacteria, etc., can solve the problems of complicated operation, low safety of expression product activity, low yield of lactic acid bacteria bacteriocin on a large scale, etc., and achieves a wide application prospect. Effect
CN110205266AActive Publication Date: 2019-09-06SHANGHAI INST OF TECH
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
SHANGHAI INST OF TECH
Publication Date
2019-09-06

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Abstract

The invention provides a lactobacillus paracasei producing bacteriocin and an application thereof. The present invention relates to a Lactobacillus paracasei S20 strain with a preservation number of CGMCC NO. 17120, The strain is isolated from a Tibetan traditional fermented food-milk block. A crude bacteriocin extract is obtained by extracting from a MRS fermentation supernatant of the strain byusing ammonium sulfate grading deposition. The experiment proves that the bacterial extract produced by the strain has a strong inhibitory effect against Staphylococcus aureus and Escherichia coli, and the minimum inhibitory concentration measured by a double dilution method is 312 and 625 [mu]g / mL, respectively. The bacteriocin produced by the strain can be hydrolyzed by proteases such as neutralprotease and trypsin, and does not accumulate in the body. The Lactobacillus paracasei and its bacteriocin screened by the invention have broad application prospects in fermented foods.
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Description

technical field

[0001] The invention relates to the technical field of food microorganisms, in particular to a bacteriocin-producing Lactobacillus paracasei and its application. Background technique

[0002] Bacteriocins are a class of small molecule peptides or proteins that are synthesized and secreted by the ribosomes of some bacteria and have the effect of inhibiting or killing related microorganisms. Bacteriocins come from a wide range of sources and can be produced by both Gram-positive and Gram-negative bacteria. Among them, the bacteriocins produced by lactic acid bacteria are called lactobacillus. Lactic acid bacteria are recognized as safe-grade microorganisms in food. The bacteriocins produced by them have attracted widespread attention due to their safety, non-toxicity, easy degradation by proteases, and no accumulation in the body.

[0003] Nisin, as the first lactic acid bacterium used in food, has been recognized as a food preservative since the British Commi...

Claims

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