Lactococcus garvieae LGHK2 and application thereof

A technology of Lactococcus and strains, applied in the field of microorganisms, can solve the problems of slow acid production, insufficient desalination and deproteinization, and inability to effectively prevent spoilage of shrimp shell waste, etc., to achieve strong acid production ability, increase autolysis time, The effect of broad application development and market prospects

Active Publication Date: 2019-10-25
LINGNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the problem of insufficient desalination and deproteinization of the existing techniques for fermenting shrimp heads and shells with lactic acid bacteria, slow production of acid, and inability to effectively prevent spoilage of shrimp shell waste, thereby making it impossible for large-scale production and application Defects and deficiencies, providing a Lactococcus garvieae LGHK2

Method used

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  • Lactococcus garvieae LGHK2 and application thereof
  • Lactococcus garvieae LGHK2 and application thereof
  • Lactococcus garvieae LGHK2 and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0048] Example 1 strain isolation, purification and identification

[0049] 1. Isolation and purification of Lactococcus garvieae LGHK2

[0050] Buy fresh vannamei (Penaeus vannamei) from the market, rinse with clean water, peel off the shrimp shell, cut it into pieces, put it into a sterilized Erlenmeyer flask, add an appropriate amount of distilled water, and seal it for fermentation for several days; use 2% CaCO 3 The conventional isolation, purification, screening and identification of the shrimp-derived lactic acid cocci were carried out in the MRS medium; the active and functional lactic acid coccus strains were preserved in routine glycerin freezing.

[0051] 2. Preliminary identification of Lactococcus garvieae LGHK2

[0052] (1) Morphological characteristics

[0053] Lactococcus garvieae LGHK2 has no transparent ring formation on the MRS agar medium containing 2% calcium carbonate, and the colonies are small, milky white or light yellow, with round protrusions on th...

Embodiment 2

[0072] One of the decalcification effects of embodiment 2 Lactococcus garvieae LGHK2 on shrimp shells

[0073] Weigh several portions of shredded fresh Penaeus vannamei shrimp shells, 5g each, and put them into sterilized conical flasks respectively. Use the shrimp shells as raw materials, add 30% glucose, the initial pH is 6.8, and the temperature is 37°C. The rotation speed was 60r / min, the fermentation was 36h, and the concentration of inoculating 4mL was 5.1×10 8 Individual / mL Lactococcus garvieae LGHK2, different solid-liquid ratios (the ratio of the mass of the solid phase and the liquid phase in the culture solution, for example, the solid matter (shrimp head, sucrose, etc.) quality in the culture medium is 10g, at this time If the quality of the solvent water is 40g, then the solid-to-liquid ratio of the culture medium is 1:4) to measure the decalcification effect. When the solid-to-liquid ratio is 1:5, the decalcification rate of Lactococcus garvieae LGHK2 is the larg...

Embodiment 3

[0077] Example 3 The second decalcification effect of Lactococcus garvieae LGHK2 shrimp shells Weigh several portions of chopped fresh Penaeus vannamei shrimp shells, 5g each, and put them into sterilized Erlenmeyer flasks respectively, using the shrimp shells as raw materials , add 30% glucose, the solid-liquid ratio is 1:5, the initial pH is 7.0, the temperature is 37°C, the rotational speed is 60r / min, and the inoculated 4mL concentration is 5.1×10 8 Each / mL Lactococcus garvieae LGHK2 was used to determine the effect of different fermentation times on the pH and decalcification rate of the shrimp shell fermentation broth. The results are shown in Table 3.

[0078] It can be seen from Table 3 that the pH of the fermentation broth dropped rapidly to 3.3 within 0 to 36 hours of shrimp shell fermentation, and at 36 hours, the decalcification rate of the fermentation broth was the largest, reaching 77.75%. Since then, the decalcification rate has remained at a high level. In con...

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Abstract

The invention relates to a Lactococcus garvieae LGHK2 and an application thereof. The strain is collected in the Guangdong Culture Collection Center on September 5, 2018, with the collection number ofGDMCC No. 60443, and the collection address of the 5th Floor, Building 59, Compound 100, Xianlie Middle Road, Guangzhou City, Guangdong Province. The Lactococcus garvieae LGHK2 has strong acid production capacity, and can be used for fermenting fresh shrimp shells, and the decalcification rate can reach 69.47-77.75 percent; when the Lactococcus garvieae LGHK2 is used for fermenting fresh shrimp heads, the pH value of the fermentation liquid can be as low as 3.3, the apparent hydrolysis degree can reach 40.74%, and the protein removal rate can reach 97.0%, so that the fermentation liquid has high-efficiency calcium and protein dissolving capability; and when the Lactococcus garvieae LGHK2 is applied to the fermentation treatment of shrimp wastes, the utilization rate of the shrimp wastes can be improved, and meanwhile, the environmental compatibility is better.

Description

technical field [0001] The invention belongs to the field of microorganisms, and in particular relates to a strain of Lactococcus garvieae LGHK2 and an application thereof. Background technique [0002] my country has vast marine resources and is a big shrimp breeding country with many shrimp processing factories. At present, shrimp processing in my country is mainly based on peeled shrimp, and a large amount of discarded by-products such as shrimp shells and shrimp heads accounting for 30% to 40% of the whole shrimp are also produced while processing shrimp. These by-products are rich in protein, chitin and chitosan, astaxanthin, unsaturated fatty acids and essential amino acids, and these by-products have broad development and utilization prospects. However, due to the limitation of technical conditions, the utilization rate of these by-products is not high, and it takes up a lot of land, causing environmental pollution. In fact, shrimp heads and shells contain a lot of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23K20/163B09B3/00C12R1/01
CPCA23K20/163B09B3/00C12N1/205C12R2001/01
Inventor 陈蓉饶颖竹陈华絮王锂韫何丽碟
Owner LINGNAN NORMAL UNIV
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