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A kind of Lactobacillus plantarum qr19 and its application

A Lactobacillus plantarum, QR19 technology, applied in bacteria, microorganisms, microorganisms and other directions, can solve the problems of no reports of SOD formation, and achieve the effect of improving the brewing quality of soy sauce, unique acid-producing ability, and ensuring flavor

Active Publication Date: 2021-11-23
QIANHE CONDIMENT & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The microorganisms involved in the soy sauce brewing process, such as Aspergillus oryzae, yeast, etc., all contain SOD in the cells, but there is no report on how to strengthen the formation of SOD in soy sauce

Method used

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  • A kind of Lactobacillus plantarum qr19 and its application
  • A kind of Lactobacillus plantarum qr19 and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The present embodiment provides a preparation method of Lactobacillus plantarum QR19, the specific method is as follows:

[0028] Lactobacillus plantarum QR19 is a mutant strain obtained from CICC 22703 by ARTP mutagenesis. The starting strain CICC No.22703 has weak salt tolerance and grows slowly at 16% salinity. In order to strengthen the specific preparation process, CICC No.22703 (purchased from China Industrial Microbiology Collection Center) was diluted to 10 8 1 / mL was irradiated by ARTP for 110s~130s, and then coated with MRS solid medium (casein peptone 10g / L, beef extract 10g / L, yeast powder 5.0g / L, glucose 5g / L, sodium acetate 5g / L , diamine citrate 2g / L, Tween 801g / L, dipotassium hydrogen phosphate 2g / L, magnesium sulfate heptahydrate 0.2g / L, manganese sulfate heptahydrate 0.05g / L, calcium carbonate 20g / L, agar powder 20g / L). After cultivating for 5 days, pick out the strains with larger colonies to MRS solid medium with 12% salinity. After another 5 day...

Embodiment 2

[0033] This example provides a case of compound inoculation of Lactobacillus plantarum QR19 and Zygosaccharomyces rouckeri S96. The inoculation method is: Inoculate Lactobacillus plantarum QR19 during the koji making process, and inoculate Zygosaccharomyces rouckeri into the moromi in the fermenter S96, constant temperature fermentation, the specific steps are as follows:

[0034] Step 1, preparation of Lactobacillus plantarum QR19 and Zygomyces rouckeri S96 seed liquid:

[0035](1) Experimental strains: Lactobacillus plantarum QR19 provided in Example 1, Zygomyces rouckeri S96 provided by the patent (name: a Zygomyces rouckeri S96 and its application, application number: 2018111838542). Lactobacillus plantarum QR19 and Zygosaccharomyces rouckeri S96 strains were inoculated into the seed medium for expansion respectively from the slant; for the preparation method of Zygosaccharomyces rouckeri S96 strains, please refer to the patent: A Zygosaccharomyces rouckeri S96 and its app...

Embodiment 3

[0049] This embodiment provides a case of compound inoculation of Lactobacillus plantarum QR19 and Zygomyces rouckeri S96. The inoculation method is: inoculate Lactobacillus plantarum QR19 into the moromi mash on the first day in the fermenter, and inoculate Lactobacillus plantarum QR19 into the moromi mash on the 7th day in the fermenter tank. Zygomyces saccharomyces S96, fermented at constant temperature, the specific steps are as follows:

[0050] Step 1, preparation of Lactobacillus plantarum QR19 and Zygomyces rouckeri S96 seed liquid:

[0051] (1) Experimental strains: Lactobacillus plantarum QR19 provided in Example 1, Zygomyces rouckeri S96 provided by the patent (name: a Zygomyces rouckeri S96 and its application, application number: 2018111838542). Lactobacillus plantarum QR19 and Zygosaccharomyces rouckeri S96 strains were inoculated into the seed medium for expansion respectively from the slant; for the preparation method of Zygosaccharomyces rouckeri S96 strains, ...

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Abstract

The invention discloses a plant Lactobacillus QR19. The plant Lactobacillus QR19 is preserved in the General Microbiology Center of the China Microbiological Strain Management Committee, the preservation name is QR19, and the preservation number is: CGMCC NO.18053. An application of Lactobacillus plantarum QR19, said Lactobacillus plantarum QR19 is used for the soy sauce production process, preferably said Lactobacillus plantarum QR19 and Zygomyces ruckeri S96 are co-inoculated for the soy sauce production process, especially for high-salt dilute state The fermentation process produces soy sauce. The invention reduces the biogenic amine content of the soy sauce through the microbial control method, increases the SOD activity, maintains a high ammonia nitrogen content, ensures the flavor of the soy sauce, provides a new idea for improving the brewing quality of the soy sauce, and has good performance.

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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L27/50C12R1/25
CPCA23L27/50C12N1/205C12R2001/25
Inventor 郭建罗雯樊君罗红刚荣秋亮
Owner QIANHE CONDIMENT & FOOD CO LTD
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