Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Lactobacillus plantarum and application thereof

A technology of Lactobacillus plantarum, which is applied in the direction of Lactobacillus, application, bacteria, etc., can solve the problem of lack of anti-oxidation effect, and achieve strong ability to degrade nitrite, improve anti-oxidation, strong acid resistance and salt resistance Effect

Active Publication Date: 2020-02-07
HUNAN AGRICULTURAL UNIV
View PDF5 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Based on this, aiming at the technical problem that the bacteria used for fermenting vegetables lack antioxidant effect in the prior art, a kind of Lactobacillus plantarum is provided

Method used

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
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Lactobacillus plantarum and application thereof
  • Lactobacillus plantarum and application thereof
  • Lactobacillus plantarum and application thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0045]In some embodiments, the preparation method of the chopped peppers includes the following steps: batching, inoculation and fermentation to obtain the chopped peppers; calculated by weight percentage, the composition of raw materials for the ingredients is: fresh crushed peppers 95~ 100%, garlic seeds 0-5%, ginger 0-3%, salt 7-10%, calcium chloride 0.05-0.1%, liquor 0.5%; wherein, the inoculation is inoculated with the starter.

[0046] In some embodiments, the starter is a dry powder.

[0047] In some embodiments, the starter is a bacterial suspension.

[0048] In some embodiments, the cabbage kimchi or chopped pepper is fermented with the dry powder, and the addition amount is 10 6 ~10 8 CFU / g.

[0049] In some embodiments, the cabbage kimchi or chopped pepper is fermented with bacterial suspension, and the added amount is 3-5% calculated by volume fraction.

[0050] A third aspect of the present invention also provides a method for preparing the starter described i...

Embodiment 1

[0063] (1) Isolation of strains

[0064] The sample comes from fermented chopped pepper samples made by farmers in Hunan Province. Add 225mL sterile saline and shake vigorously for 20min. Using the gradient dilution method, take 10 3 ~10 6 The two-fold dilution was spread on the MRS agar medium plate, and cultured anaerobically at 37°C for 48h. The strains with large colonies and fast growth were picked for further isolation and purification.

[0065] (2) Primary screening of bacterial strains

[0066] Inoculate the isolated and purified strains into MRS liquid medium, activate the strains at 37°C for 24 h, then inoculate the activated bacterial liquid into MRS liquid medium at 1% inoculation amount, incubate at 37°C for 24 h, and measure the concentration of the bacterial liquid at 600nm The absorbance value at the wavelength. At the same time, the pH value of the fermentation broth was measured with a pH meter, and the acid production ability of each strain was compared...

Embodiment 2

[0087] Example 2 Lactobacillus plantarum XN-8 fermented chopped pepper

[0088] (1) Sterilize all utensils (cutting boards, kitchen knives, stainless steel basins, spoons, chopsticks and jars) in a boiling water bath for 10 minutes, and dry them for later use;

[0089] (2) Remove the stalks, peel and wash the red pepper, ginger and garlic, dry them naturally and chop them for later use;

[0090] (3) Chopped pepper formula (mass percentage): 95-100% of pepper; 0-5% of garlic seed; 0-3% of ginger; 7-10% of salt; 0.05-0.1% of calcium chloride, 0.5% of white wine;

[0091] (4) Inoculum amount of Lactobacillus plantarum XN-8: take uninoculated fermented chopped peppers as a control, and set the number of viable bacteria of XN-8 to 10 6～8The bacterial suspension of CFU / mL was inoculated into chopped peppers according to the inoculation amount of 3-5% (v / m) (with Lactobacillus plantarum XN-19 with low β-glucosidase activity as the control), sealed, and fermented at room temperature ...

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
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to lactobacillus plantarum and an application thereof, the lactobacillus plantarum is preserved in China General Microbiological Culture Collection Center on July 22, 2019, and apreservation number is CGMCC No. 18260. The lactobacillus plantarum CGMCC No.18260 is high in growth capacity, high in acid production capacity, high in acid resistance and salt resistance and high in nitrite degradation capacity. In addition, the strain has very strong beta-glucosidase activity, the content of free polyphenol and flavone in the chopped chilies and the pickled vegetables can be greatly increased through inoculated fermentation of the strain, the oxidation resistance of the strain is improved, and meanwhile, the content of nitrite in the chopped chilies and the pickled vegetables is reduced.

Description

technical field [0001] The present invention relates to the field of biological technology, more specifically, relates to a kind of lactobacillus plantarum and application thereof. Background technique [0002] my country is a big vegetable producing country, and there are abundant vegetable raw materials throughout the year. In different regions of my country, there are a variety of traditional fermented vegetables. Representative fermented vegetables include Sichuan pickles, mustard mustard, northeast sauerkraut, Hunan chopped peppers, fermented mustard greens, etc. These fermented vegetables are becoming more and more popular because of their unique color, aroma and taste. Be subject to liking of numerous consumers, have become the necessities of going with meals in people's daily life. [0003] Fermented vegetables refer to vegetables that have been fermented and can be stored for a long time, and are one of the typical representatives of traditional fermented foods in m...

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
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12N1/20A23L19/20C12R1/25
CPCC12N1/20A23L19/20C12R2001/25C12N1/205A23V2400/169Y02A40/90
Inventor 周辉刘成国王蓉蓉肖茜王晶晶丁诗瑶
Owner HUNAN AGRICULTURAL UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com