Lactobacillus casei for degrading oil and its application
A technology of Lactobacillus casei and oil, applied in the field of lactic acid bacteria, can solve the problem of taste and flavor of high-fat food that is difficult to resist
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[0073] 1. Strain screening
[0074] (1) Domestication of strains
[0075] Under aseptic conditions, use a pipette gun to draw appropriate amount of samples of five kinds of distiller's grains, which are marked as "S1, S2, S3, S4, S5" respectively, and inoculate these five kinds of distiller's grains samples into MRS and M17 medium, respectively. They were cultured in a constant temperature incubator at 37°C and 42°C, with a total of 20 parallel samples, and then the initially cultured strains were streaked and domesticated.
[0076] After 48 hours of acclimatization culture in MRS and M17 medium, the strain culture results in distiller's grains are as follows: figure 1 , as shown in Table 2, the colonies in only 16 petri dishes were more in line with the characteristics of lactic acid bacteria in appearance, and further preliminary screening was carried out.
[0077] Table 2 Strain acclimation results
[0078]
[0079]
[0080] (2) Preliminary screening results
[00...
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