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Pediococcus acidilactici AAF 3-3 and usage thereof

A technology of Pediococcus lactis and lactic acid, applied in the field of microorganisms, can solve the problems such as patent publications that have not yet been found, and achieve the effect of good tolerance

Active Publication Date: 2020-02-21
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

[0005] Through the search, no patent publications related to the patent application of the present invention have been found

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  • Pediococcus acidilactici AAF 3-3 and usage thereof
  • Pediococcus acidilactici AAF 3-3 and usage thereof
  • Pediococcus acidilactici AAF 3-3 and usage thereof

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Embodiment Construction

[0035] The embodiments of the present invention will be described in detail below. It should be noted that the embodiments are illustrative, not restrictive, and cannot limit the protection scope of the present invention.

[0036] The raw materials used in the present invention, unless otherwise specified, are conventional commercially available products; the methods used in the present invention, unless otherwise specified, are conventional methods in the art.

[0037] A strain of highly resistant Pediococcus lactis AAF 3-3, named AAF 3-3, taxonomic name Pediococcus acidilactici, preservation number: CGMCC No.17856, preservation date: May 27, 2019, Beichen West Road, Chaoyang District, Beijing No. 1 Courtyard No. 3, Preservation Unit: General Microbiology Center of China Committee for the Collection of Microbial Cultures.

[0038] Preferably, the Pediococcus lactis is isolated during the solid-state brewing of vinegar.

[0039] Preferably, the Pediococcus lactis is isolated ...

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Abstract

The invention relates to a Pediococcus acidilactici strain which is named Pediococcus acidilactici AAF 3-3. The Pediococcus acidilactici AAF 3-3 is classified as Pediococcus acidilactici, and is preserved under the preservation number of CGMCC No. 17856 since the preservation date of May 27, 2019 in the preservation unit of China General Microbiological Culture Collection Center (No.3, Court 1, West Beichen Road, Chaoyang District, Beijing). The Pediococcus acidilactici AAF 3-3 disclosed by the invention has high tolerance to main stress pressures (acetic acid, lactic acid, high temperature and ethanol) and an extreme pH value during solid-state fermentation of edible vinegar, and has an L-lactic acid production function; and moreover, the Pediococcus acidilactici AAF 3-3 has significant inhibitory effects on escherichia coli, micrococcus luteus and staphylococcus aureus as well as resistance to gentamicin, chloramphenicol, erythromycin, ampicillin and kanamycin. Thus, the Pediococcusacidilactici AAF 3-3 has application potential in the field of foods.

Description

technical field [0001] The invention belongs to the technical field of microorganisms, in particular to Pediococcus lactis AAF 3-3 and its application. Background technique [0002] Vinegar is brewed from various grains, such as sorghum, wheat, rice, corn, etc., with bran and rice husk as auxiliary materials, through an open solid-state fermentation process. During the solid-state fermentation process, a variety of microorganisms reproduce and succeed continuously, producing a variety of metabolites, which endow vinegar with a unique taste and flavor. The researchers found that the main microorganisms in the vinegar brewing process are mould, yeast, acetic acid bacteria, lactic acid bacteria, bacillus and other small amount of microorganisms. Although the composition of the microbial community changes greatly at different stages of vinegar solid-state brewing, the abundance of lactic acid bacteria always accounts for a large proportion, and the lactic acid produced by them ...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12J1/04A23C9/12A23L29/00C12R1/01
CPCC12N1/20C12J1/04A23C9/1203A23L29/065C12R2001/01C12N1/205
Inventor 骆健美王敏张梦涵于凯慧郑宇
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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