Lactobacillus paracasei ALAC-4 and bacterium restraining application thereof

A kind of ALAC-4, Lactobacillus technology, applied in the field of microorganisms, can solve the problem of less research and so on

Active Publication Date: 2019-09-13
INNER MONGOLIA AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many studies on antibacterial substances produced by lactic acid bacteria from different sources at home and abroad, but it is worth noting that these studies are mainly in the field of bacteria, and the active substances produced by most lactic acid bacteria mainly inhibit Escherichia coli, Staphylococcus aureus and other bacteria. There are relatively few researches on fungi such as growth, yeast and mold. Therefore, the use of Lactobacillus fermentation to produce antifungal active substances has broad potential for use in fermented foods as biological preservatives to prolong their shelf life and increase food safety. prospect

Method used

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  • Lactobacillus paracasei ALAC-4 and bacterium restraining application thereof
  • Lactobacillus paracasei ALAC-4 and bacterium restraining application thereof
  • Lactobacillus paracasei ALAC-4 and bacterium restraining application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0119] The screening method and identification of embodiment 1 Lactobacillus paracasei ALAC-4

[0120] 1. Screening of lactic acid bacteria from Inner Mongolia traditional fermented food sour porridge.

[0121] Take 5g of sour porridge samples obtained from various towns and towns in Linhe District, Bayannaoer City, put them in 50mL LBS medium, and cultivate them at a temperature of 37°C until the state of turbidity is visible to the naked eye. The obtained culture solution was diluted 10 times by the ten-fold dilution method. 6 , and then spread the diluted culture solution on the LBS medium, culture at 37°C for 3 days, then use a sterile inoculation needle to pick a single colony on the plate, line it on the MRS agar medium, and culture at 37°C for purification After 3 days, individual colonies were picked for Gram staining and catalase testing well known to those skilled in the art. Select 5 single bacterial colonies that are positive in Gram staining and negative in cata...

Embodiment 2

[0137] Antibacterial assay of embodiment 2 Lactobacillus paracasei ALAC-4 metabolites

[0138] 1. Preparation of metabolites of Lactobacillus paracasei ALAC-4

[0139] (1) Activation culture and expansion culture of Lactobacillus paracasei ALAC-4

[0140] Pick a ring of puncture-preserved Lactobacillus paracasei ALAC-4 and inoculate it into 5 mL of sterilized MRS medium, activate it at a culture temperature of 36°C for 24 hours, and then carry out activation culture for three generations in the same way;

[0141] Next, inoculate the activated culture Lactobacillus paracasei ALAC-4 into the MRS medium according to the inoculum amount being 3 to 5% of the volume of the MRS medium, and activate it at a culture temperature of 36° C. for 24 hours to obtain an expanded culture solution;

[0142] (2) Expansion of culture medium treatment

[0143] The expanded culture solution obtained in step A is centrifuged in a centrifuge to obtain a bacterial precipitate and a supernatant; the ...

Embodiment 3

[0163] The bacteriostatic assay of embodiment 3 Lactobacillus paracasei ALAC-4 protein antibacterial substance

[0164] 1. Preparation of Lactobacillus paracasei ALAC-4 protein antibacterial substances

[0165] A. Activation culture and expansion culture of Lactobacillus paracasei ALAC-4

[0166] Pick a ring of puncture-preserved Lactobacillus paracasei ALAC-4 and inoculate it into 5 mL of sterilized MRS medium, activate it at a culture temperature of 36°C for 24 hours, and then carry out activation culture for three generations in the same way;

[0167] Next, inoculate the activated culture Lactobacillus paracasei ALAC-4 into the MRS medium according to the inoculum amount being 4% of the volume of the MRS medium, and activate it for 36 hours at a culture temperature of 35° C. to obtain an expanded culture solution;

[0168] B. Expand the treatment of culture medium

[0169] The expanded culture solution obtained in step A was centrifuged at a speed of 4000 rpm for 11 minut...

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Abstract

The invention relates to lactobacillus paracasei (Lactobacillusparacasei)ALAC-4 of which the preservation number is CGMCC No.15548. The invention also relates to an application of the lactobacillus paracasei ALAC-4 to preparation of products for retraining moulds, microzymes, staphylococcus aureus, salmonella and / or escherichia coli, and an application of the lactobacillus paracasei ALAC-4 to restraining moulds and / or microzymes in environment rich in Na<+> ions, K<+> ions, Ca<2+> ions or Zn<2+> ions. The lactobacillus paracasei ALAC-4 and protein producing type fungus restraining substances thereof have favorable restraining effects on fungi which cause human diseases and food spoilage, when the lactobacillus paracasei ALAC-4 as a biologic preservative is applied to fermented foods, the shelf life of the fermented foods can be prolonged, the safety of the foods can be increased, and the lactobacillus paracasei ALAC-4 has great prospects.

Description

[0001] 【Technical field】 [0002] The invention belongs to the technical field of microorganisms. More specifically, the present invention relates to a kind of Lactobacillus paracasei (Lactobacillus paracasei) ALAC-4, also relate to the purposes of described Lactobacillus paracasei (Lactobacillus paracasei) ALAC-4. [0003] 【Background technique】 [0004] Lactobacillus is an important class of fermenting microorganisms, which are widely distributed in nature and have the functions of maintaining the balance of intestinal flora, reducing blood cholesterol levels, enhancing immunity and preventing tumors. They are widely used in agriculture, animal husbandry, Important fields such as food and medicine have extremely high application value. [0005] Mold and yeast are the two most common spoilage bacteria in food. They not only affect the flavor of food and cause obvious economic losses, but also produce mycotoxins, which endanger human health. For example, Candida albicans can ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12P21/00A61P31/04A61P31/10A23L27/50A23C19/086C12R1/225
CPCC12P21/00A61P31/04A61P31/10A23L27/50A23C19/086C12R2001/225C12N1/205A23V2400/165Y02A50/30
Inventor 陈忠军满都拉孙子羽赵洁李晓婷范帅高鹤尘李海瑄刘静郑中文
Owner INNER MONGOLIA AGRICULTURAL UNIVERSITY
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