Lactobacillus plantarum QR19 and application thereof

Abstract

The invention discloses a lactobacillus plantarum QR19. The lactobacillus plantarum QR19 is preserved in the China General Microbiological Culture Collection Center, the preservation name is QR19, andthe preservation number is CGMCC NO.18053. Application of the lactobacillus plantarum QR19, the lactobacillus plantarum QR19 is used for soy sauce production process, the lactobacillus plantarum QR19is preferably compounded and inoculated with zygosaccharomyces rouxii S96 for soy sauce production process, especially for soy sauce production with high-salt liquid-state process. The biogenic aminecontent of the soy sauce is reduced while the SOD activity is increased through a method of microbial control, high ammonia nitrogen content can be maintained, the flavor of the soy sauce is guaranteed, and a new idea for improving the quality of soy sauce brewing is provided.

Description

technical field

[0001] The invention relates to the technical field of microbial fermentation, in particular to a plant lactobacillus QR19 and an application thereof. Background technique

[0002] Biogenic amines are widely found in fermented foods such as soy sauce, vinegar, kimchi, beer, and cheese. Biogenic amines will have certain physiological and toxicological effects on the human body, and can also react with nitrite in food to generate carcinogenic amine nitrite. But under normal circumstances, the existence of biogenic amines will not cause harm to the human body, unless the content of biogenic amines seriously exceeds the standard. Excessive intake of biogenic amines can lead to abnormalities in the respiratory system, cardiopulmonary system, etc. The content of biogenic amines in commercially available soy sauce generally ranged from 100 to 2000 mg / L, and the content of biogenic amines in high-salt dilute-state fermented soy sauce was higher than that produced b...

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