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Oceanobacillus picturae and application thereof

A bacillus and ocean technology, applied in the direction of bacteria, climate change adaptation, microorganisms, etc., can solve the problems that have not been involved in the impact of volatile components, achieve the effect of improving taste and flavor, reducing content, and good development and application prospects

Active Publication Date: 2020-07-17
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the analysis and identification of halophilic bacteria under high salt concentration of vegetables and their influence on volatile components have not been involved in the prior art.

Method used

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  • Oceanobacillus picturae and application thereof
  • Oceanobacillus picturae and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0020] The isolation and identification of embodiment 1 bacterial strain

[0021] 1. Isolation and screening of bacterial strains

[0022] Using Xiangyang kohlrabi brine as raw material, select high-salt LB medium, absorb 1mL brine sample and apply it on high-salt LB medium, culture at a constant temperature at 37°C, and then pick colonies and streak on the plate to obtain single colonies. A total of 10 single colonies were obtained , after being inoculated into Xiangyang kohlrabi brine, the volatile components were measured, and two strains that could significantly increase the types of volatile substances and improve the content of main volatile substances in pickled Xiangyang kohlrabi were screened out—Oceanobacillus picturaeG8, below The abbreviation is called G8.

[0023] Each 1000 mL of high-salt LB medium contains 10 g of tryptone, 5 g of yeast extract, 10 g of NaCl, and 18 g of agar.

[0024] 2. Strain identification

[0025] 1) Morphological characteristics of the ...

Embodiment 2G8

[0028] The application of embodiment 2G8 bacterial strain

[0029] The strain G8 was activated and inoculated into high-salt LB medium, shaken at 200r / min at 37°C overnight, and then the bacterial suspension was inoculated into the brine of Xiangyang kohlrabi with an inoculation amount of 6% (V / V), 37 After 30 days of constant temperature cultivation at ℃, the volatile components contained in the brine were determined by solid-phase microextraction-gas chromatography-mass spectrometry; at the same time, the blank brine that was not inoculated with any bacterial suspension was used as a control.

[0030] Gas chromatography-mass spectrometer used: Agilent7890N-5977B, American Agilent Corporation. The headspace extraction time was 45 min. Injection method: manual injection. Injection port: GC. Mass Spectrometer: Enabled. Chromatographic conditions: the column type is HP-5MS 30m×250nm×0.25um, the carrier gas is He, the flow rate is 1.2mL / min, the injection temperature is 250°C...

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Abstract

The invention belongs to the technical field of microbial food processing, and particularly relates to oceanobacillus picturae and an application thereof. According to the invention, a halophilic bacterium strain is screened from Xiangyang brassica napobrassica brine, and the strain is identified as oceanobacillus picturae through morphology, physicochemistry and 16S rRNA sequence identification.The strain can significantly improve the variety and content of volatile substances in pickled vegetables, reduces the content of spicy substances, can improve the taste and flavor of pickled brassicanapobrassica, and has good development and application prospects.

Description

technical field [0001] The invention belongs to the technical field of microbial food processing, and in particular relates to a strain of oceanic bacillus and its application. Background technique [0002] Pickled vegetables have a long history in my country and have a long and rich cultural heritage. Pickled vegetables contain up to 20% salt and are high-salt foods. There are a large number of halophilic bacteria in high-salt food, and halophilic bacteria play an important role in food processing and storage. Adding halophilic bacteria to high-salt food as a food starter can change the color of the food, surface stickiness, etc. Consistency, flavor, etc. affect the quality of all aspects of food. For example, in the production process of soy sauce, Tetralococcus halophilus is a halophilic lactic acid bacterium in the middle and late stage of soy mash fermentation, which is closely related to the flavor substance ethyl carbamate (Liao Danyi et al., Isolation of Tetralococ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L19/20A23L5/20C12R1/01
CPCA23L19/20A23L5/28C12R2001/01C12N1/205A23L27/24A23L27/88Y02A40/90A23L33/135A23V2002/00
Inventor 徐晓云吴婷宋洁潘思轶
Owner HUAZHONG AGRI UNIV
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