A strain of Lactobacillus plantarum lb-1 and its application

A technology of Lactobacillus plantarum, CGMCCNO.18215, applied in the directions of bacteria, microorganisms, microorganisms, etc., can solve the problems of whole wheat bread mold infection taste, whole wheat bread mold contaminated taste, poor processing performance of whole wheat dough, etc., and achieve good processing. The effect of quality, hardness reduction, and flavor component improvement
CN110438050BActive Publication Date: 2020-11-20NANJING UNIV OF FINANCE & ECONOMICS
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
NANJING UNIV OF FINANCE & ECONOMICS
Publication Date
2020-11-20

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Abstract

The invention provides a strain of Lactobacillus plantarum LB‑1 and its application, which belong to the technical field of microbes and food fermentation. The preservation number of the Lactobacillus plantarum LB‑1 is: CGMCC NO.18215. Lactobacillus plantarum LB‑1 of the present invention has stronger inhibitory effects on Penicillium, Aspergillus niger, Aspergillus flavus, Aspergillus fumigatus, Aspergillus fumigatus and Fusarium graminearum, and can prolong the shelf life of whole wheat bread; the plant of the present invention The cooperative fermentation of Lactobacillus LB-1 and yeast can significantly improve the viscoelasticity, extensibility and water holding capacity of whole-wheat dough during fermentation, so that whole-wheat sourdough has better processing quality; Lactobacillus plantarum LB-1 of the present invention It can improve the rough taste of the whole-wheat bread, reduce the hardness, glueiness and chewiness of the whole-wheat bread, improve the flavor components of the whole-wheat bread, and make the prepared whole-wheat bread more in line with the taste of consumers.
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Description

technical field

[0001] The invention relates to the technical field of microorganisms and food fermentation, in particular to a strain of Lactobacillus plantarum LB-1 and its application. Background technique

[0002] Lactic acid bacteria are a type of non-spore-forming Gram-positive bacteria that ferment sugars and mainly produce lactic acid. They are often used in the processing of fermented dairy products, fruit, vegetable and grain products, fermented meat products and seasoning production. Therefore, lactic acid bacteria have great application value in the food fermentation industry.

[0003] Whole-wheat bread is bread made from whole-wheat flour without removing the bran and germ. Whole-wheat bread is rich in dietary fiber, minerals, protein, antioxidants and vitamins, but due to its high content of crude fiber and fatty acids, it may lead to poor processing performance of whole-wheat dough, mold contamination of whole-wheat bread and poor taste . At present, the ap...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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