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Lactobacillus plantarum with high-efficiency nitrite degradation and strong acid production functions and application of lactobacillus plantarum

A technology of Lactobacillus plantarum and nitrite, applied in the field of microorganisms

Active Publication Date: 2019-09-20
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Many studies have shown that lactic acid bacteria isolated from kimchi can degrade nitrite in kimchi, but it is very difficult to screen for a lactic acid bacteria that can both degrade nitrite and produce acid

Method used

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  • Lactobacillus plantarum with high-efficiency nitrite degradation and strong acid production functions and application of lactobacillus plantarum
  • Lactobacillus plantarum with high-efficiency nitrite degradation and strong acid production functions and application of lactobacillus plantarum
  • Lactobacillus plantarum with high-efficiency nitrite degradation and strong acid production functions and application of lactobacillus plantarum

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Experimental program
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Effect test

Embodiment 1

[0022] The directional enrichment isolation and identification of embodiment 1 bacterial strain P42

[0023] 1. Directional enrichment and isolation of strain P42

[0024] Collect samples from home-made kimchi in four provinces of Chongqing, Sichuan, Shaanxi and Hubei, add 90 mL of Lactobacillus plantarum liquid medium (LPB) at pH 4.0, enrich and cultivate at 37°C for 12 hours, and use sterile water with a 10-fold gradient step by step Diluted (10 -1 ~10 -5 ), take 200μL and spread evenly on the solution containing 0.5% CaCO 3 In the Lactobacillus plantarum solid medium (LPA) plate, cultured anaerobically at 37°C for 48 hours, picked colonies with large calcium-melting circles, separated and purified by streaking several times, and screened out several microorganisms with large calcium-melting circles.

[0025] The microbial colonies with larger calcium melting circles were inoculated into the MRS liquid culture medium respectively, and cultured statically at 37° C. until t...

Embodiment 3

[0048] Embodiment 3 inoculates Lactobacillus plantarum P42 and carries out kimchi fermentation experiment

[0049] 1. The production of kimchi

[0050] The kimchi formula is as follows: 400g cabbage, 30g garlic, 30g ginger, 5g pepper, 5g dried red pepper, 40g salt, and 1L cold white. Wash, cut and drain the cabbage for later use, slice the ginger and peel the garlic for later use, put the raw materials and seasonings into the kimchi jar, add salt water, the experimental group: inoculate the Lactobacillus plantarum P42 bacterial suspension of the present invention as fermentation The agent was fermented with an inoculum size of 40 mL. The temperature of kimchi fermentation was 25°C, and the fermentation time was 7 days. The control group was fermented naturally without inoculation of Lactobacillus plantarum P42 suspension.

[0051] 2. Determination of nitrite content in kimchi and pH of brine

[0052] Take pickles and pickle brine to measure the nitrite content in pickles an...

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Abstract

The invention provides a lactobacillus plantarum with high-efficiency nitrite degradation and strong acid production functions, wherein the lactobacillus plantarum is named lactobacillus plantarum P42 with the preservation number of CCTCC NO. M2019369. The invention further provides an application of the lactobacillus plantarum on fermented pickles. The application includes inoculating the strain into an MRS medium containing 200mg / L nitrite, and culturing at 37 DEG C for 24 hours to enable the degradation rate of nitrite to be 97.28 + / - 0.64% and the pH of the culture solution to change from 5.83 + / - 0.01 to 3.45 + / - 0.02; and culturing at 37 DEG C for 48 hours to enable the nitrite degradation rate to reach 99.66 + / - 0.29%. The lactobacillus plantarum P42 is inoculated to the fermented pickles, the maximum nitrite content reaches only 1.85 + / - 0.03mg / kg the next day, and the fermented pickle is superior to natural fermented pickle in terms of color, texture, taste, smell and overall acceptability.

Description

technical field [0001] The invention relates to the field of microorganisms, in particular to a strain of lactobacillus plantarum with the functions of efficiently degrading nitrite and strong acid production and its application. Background technique [0002] Lactic acid bacteria is a general term for a group of bacteria that can utilize fermentable sugars and produce large amounts of lactic acid. Lactic acid bacteria are the dominant species in kimchi and play a vital role in the process of kimchi fermentation. It can not only shorten the fermentation time of kimchi, but also generate various substances such as lactic acid, acetic acid, and amino acids during the fermentation process, further improving the nutritional value of vegetables. [0003] Kimchi is one of the traditional fermented vegetables in China. It is characterized by sour taste and pleasant aroma. It is widely eaten in many regions of China, especially in the north of China. Kimchi has always been loved by...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L19/20C12R1/25
CPCA23L19/20C12R2001/25C12N1/205
Inventor 陈加平苏容容熊蝶袁岚玉冯武
Owner HUAZHONG AGRI UNIV
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