An ethanol-tolerant Lactobacillus plantarum and its application in fermented food

A technology of Lactobacillus plantarum and ethanol resistance, applied in the field of microorganisms, can solve the problems that lactic acid bacteria are not suitable for high ethanol alcohol fermentation process, etc., and achieve the effect of improving sensory quality, controllable production process and simple operation
CN111004752BActive Publication Date: 2021-11-05JIANGNAN UNIV +1
9 Cites 2 Cited by

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
JIANGNAN UNIV
Publication Date
2021-11-05

Smart Images

  • Figure 1
    Figure 1
  • Figure 2
    Figure 2
  • Figure 3
    Figure 3
Patent Text Reader

Abstract

The invention discloses an ethanol-resistant Lactobacillus plantarum and its application in fermented food. The Lactobacillus plantarum XH-1 of the present invention is classified and named Lactobacillus plantarum, and is preserved in the General Microorganism Center of the China Microorganism Culture Collection Administration Committee, preservation date: August 16, 2019, preservation address: Beichen, Chaoyang District, Beijing No. 3, No. 1 Yard, West Road, the preservation number is CGMCC NO.18390. The ethanol-resistant Lactobacillus plantarum of the present invention has an alcohol tolerance of up to 17% (V / V), and has the characteristics of high-yield γ-aminobutyric acid, and the ability to produce γ-aminobutyric acid in the MRS medium reaches 170 g / l, and apply it to wine and vinegar brewing production. The strain can grow and reproduce normally in the high-concentration ethanol environment brewed by wine and vinegar, and can produce high γ-aminobutyric acid. The production process is controllable, and the operation is simple and convenient; The content of phenylethyl alcohol can greatly improve the sensory quality of finished wine and vinegar.
Need to check novelty before this filing date? Find Prior Art

Description

technical field

[0001] The invention relates to an ethanol-resistant plant lactobacillus and its application in fermented food, belonging to the technical field of microbes. Background technique

[0002] Rice wine is a low-alcohol drinking wine, its alcohol content is generally 3% to 14%, and it belongs to low-alcohol fermented wine. Modern nutrition thinks that the nutritional value of rice wine is that except water and ethanol, the wine liquid also contains nutrients such as sugar, organic acids, proteins, amino acids, vitamins and minerals. Due to the existence of these functional substances, rice wine has effects such as promoting blood circulation, promoting metabolism, and prolonging life. Fruit wine is a low-alcohol drink made from fruit through fermentation. It is rich in sugar, organic acids, esters and multivitamins, and rich in SOD, which can enhance immune function. Alcohol products have a very broad market. Fruit wine is the development direction of the wine i...

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