Lactobacillus paracasei subsp.paracasei RP38

A technology of paracheese and Lactobacillus, applied in the field of microorganisms, can solve the problems of poor physical deodorization effect, safety and pollution, and insufficient fruit aroma of loquat products.

Inactive Publication Date: 2020-01-07
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The effect of physical deodorization is poor; chemical deodorization has safety and pollution problems; biological deodorization can not only realize the deodorization of kelp, improve the flavor, but also improve nutrition, but it is necessary to screen suitable strains and processes
[0004] In order to solve the above problems, the applicant has disclosed on the Chinese patent with the authorized patent No. "ZL 20091 0304966.3" and the name "a kind of loquat fruit juice lactic acid fermentation liquid and its preparation method" on May 23, 2012. A loquat juice lactic acid fermentation liquid and a preparation method thereof, including a loquat juice lactic acid fermentation liquid directly fermented by lactic acid bacteria without adding milk powder and a preparation method thereof, solve the defects of lack of fruity aroma and monotonous flavor of loquat products in the prior art , health effects and nutrients cannot be fully absorbed by the human body, etc.

Method used

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  • Lactobacillus paracasei subsp.paracasei RP38

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Effect test

Embodiment 1

[0029] The separation and breeding of embodiment 1 bacterial strain RP38

[0030]Use naturally fermented grape juice with strong fermentation aroma and good flavor as the bacterial source, carry out gradient dilution with sterile water, spread it on the improved TJA medium with 1.5% CaCO3, cultivate it at 30°C for 72 hours, and select the ones with obvious calcium-dissolving circles The dominant colony continued to be streaked and purified, and a single colony that was positive for Gram staining, negative for catalase, and non-spore in line with the characteristics of lactic acid bacteria was selected, checked with an oil microscope, and preserved for screening and identification. The 10 strains of suspected lactic acid bacteria purified and selected were expanded and cultured to the logarithmic stable phase, respectively inserted into sterilized grape juice, and fermented at 25°C for 2 days, and the best fermented flavor and taste were screened out through sensory evaluation. ...

Embodiment 2

[0031] Identification of embodiment 2 bacterial strain RP38

[0032] 1. Morphological, physiological and biochemical characteristics of lactic acid bacteria RP38

[0033] It can be seen from Table 1 that the cells of lactic acid bacteria RP38 are rod-shaped, the cell size is 0.5 μm × 1.0-1.67 μm (length × width), and the cells are arranged in single, paired or short chains without spores; the colony diameter is 0.7-1.3 mm , round, wet, smooth surface, convex, milky white, opaque, with neat edges; liquid culture solution is turbid, sterile film, no bubbles, obvious layers, white precipitate at the bottom, see Figure 2-3 .

[0034] Table 1 Morphological and physiological characteristics of strain RP38

[0035]

[0036] Note: "+", positive; "-", negative; "+w", weakly positive; ND, not tested.

[0037] As can be seen from Table 1 and Table 2, lactic acid bacteria RP38 has the following physiological and biochemical characteristics: the bacterial strain can grow at 10°C and...

Embodiment 3

[0044] Embodiment 3: Research on the physiological and biochemical characteristics of lactic acid bacteria RP38

[0045] 1. High acid resistance test

[0046] Using the standard lactic acid bacteria strain ATCC14917 as the control bacteria, inoculate the target strains into the MRS liquid medium with a pH value of 2.0 at a 5% (v / v) inoculation amount, and culture them at 37°C for 18 hours to detect the OD 600 value, see Figure 5 . Except for RHJ24 and RP38, other strains could not proliferate, and RP38 had obvious high tolerance to acid stress.

[0047] In order to eliminate the influence of the oxidative browning of the medium itself on the OD 600 Taking the culture medium without strains as the control, the proliferation ability is expressed as (ΔOD600 (18h with bacteria)-ΔOD600 (18h with sterile medium))-(ΔOD600(0h with bacteria)-ΔOD600(0h with sterile medium ))express.

[0048] 2. Osmotic pressure resistance test

[0049] The activated strains were inoculated into t...

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Abstract

The invention relates to lactobacillus paracasei subsp.paracasei RP38. A strain has been preserved in the China Center for Type Culture Collection at May 5, 2019, and the preservation number is CCTCCNO:M2019322; the Lactobacillus paracasei subsp.paracasei RP38 has the following characteristics that (1) volatile flavor substances can be generated in the environment lacking a nitrogen source through sugar-charcoal-source metabolism, the lactobacillus paracasei subsp.paracasei RP38 adapts to the physical property of raw materials such as grapes and tremella fuciformis and longan composite juice,the fermentation aroma generated by metabolism is strong and is coordinated with the raw material aroma, and the lactobacillus paracasei subsp.paracasei RP38 is an ideal fermentation agent for lacticacid fermentation fruit juice products; (2) the lactobacillus paracasei subsp.paracasei RP38 can be applied to biological fishy smell elimination treatment of laminaria japonica products, fishy substances such as 1,3-octadiene, E,Z-3-ethylidenecyclohexene, n-nonyl alcohol, n-heptaldehyde and iodooctane are biologically transformed to be obviously reduced, and secondary metabolites, such as beta-phenethyl alcohol, peach aldehyde, ethyl myristate, lauraldehyde and E-2-nonylene-1-alcohol, with good flavors such as fruital are generated; and (3) the lactobacillus paracasei subsp.paracasei RP38 has the characteristic of strong resistance, for example, the lactobacillus paracasei subsp.paracasei RP38 can tolerate high-osmotic-pressure environmental stress with the pH of peracid being 2.0 and the glucose concentration being 30%.

Description

technical field [0001] The invention relates to the technical field of microbes, in particular to a strain of Lactobacillus paracasei subspecies RP38 and its application, which has a strong ability to withstand high acid and high sugar osmotic pressure, and can be used for fermentation in fruit juices such as grape, tremella and longan compound juice. , and biological deodorization treatment such as kelp. Background technique [0002] With the development of food science, lactic acid fermentation is also used in the processing of fruit and vegetable juice beverages. Lactic acid bacteria fermented fruit and vegetable juices can not only provide pleasant lactic acid fermentation flavor substances, but also eliminate raw green taste, protect color, promote mineral absorption, produce A variety of vitamins, lactic acid bacteria, digestive enzymes and other substances necessary for the human body, thus endowing fruit juice drinks with the effects of regulating the intestines, inv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L2/38A23L5/20A23L19/20C12R1/225
CPCA23L2/382A23L5/28A23L19/20C12R2001/225C12N1/205A23V2400/165Y02A40/90
Inventor 林晓姿何志刚任香芸梁璋成苏昊
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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