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Anti-bacteriophage lactobacillus plantarum strain and application thereof in fermented soybean milk

A technology of Lactobacillus plantarum and anti-phage, applied in the field of microorganisms, can solve problems such as phage pollution, economic loss, and increased production costs of fermented products.

Active Publication Date: 2020-08-18
INNER MONGOLIA AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, fermented products are susceptible to bacteriophage contamination during the fermentation process, resulting in a decline in the quality of fermented products, poor taste or even fermentation failure, resulting in serious economic losses. In order to avoid this phenomenon, many fermented product factories use high temperature and high pressure , ultraviolet light, chemical disinfection, etc. to inactivate phages, or adopt strain rotation to avoid the impact of phage contamination, but this undoubtedly adds additional production costs and additional production links to the preparation of fermented products

Method used

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  • Anti-bacteriophage lactobacillus plantarum strain and application thereof in fermented soybean milk
  • Anti-bacteriophage lactobacillus plantarum strain and application thereof in fermented soybean milk
  • Anti-bacteriophage lactobacillus plantarum strain and application thereof in fermented soybean milk

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Effect test

Embodiment 1

[0037] Lactobacillus plantarum anti-phage mutant strain IMAU10120-1 is isolated and identified by the following method:

[0038] A. Induction and isolation of anti-phage strains

[0039] Phage-resistant mutant strains of Lactobacillus plantarum were obtained by secondary infection method.

[0040] Inoculate Lactobacillus plantarum IMAU10120 in MRS-Ca medium with 2% inoculum, and cultivate to OD at 37°C 600 ≈0.5, insert phage P1 at the best multiplicity of infection, culture at 37°C until clear, continue to culture for 20-24 hours, dip a small amount of mixed culture solution with an inoculation loop and inoculate it on the MRS agar medium, and culture Place the plate at 37°C and incubate for 48 hours. After the colony is formed, pick a single uniform colony with an inoculation loop and inoculate it on the MRS agar medium by drawing a line. Continue to cultivate under the above conditions, and after the bacterial strain grows well, observe and record the colony morphology and...

Embodiment 2

[0044] Method for Determination of Bile Salt Tolerance of Lactobacillus Plantarum Strain IMAU10120-1

[0045] A. Activation of bacteria

[0046] Prepare 10% reconstituted skim milk and sterilize it at a temperature of 115°C for 7 minutes to obtain an activated medium; according to the inoculation amount of 2% by weight of the activated medium, the anti-phage strain of Lactobacillus plantarum frozen and preserved at a temperature of -80°C IMAU10120-1 was inoculated in the above-mentioned activation medium, cultured at 37°C for 20-24 hours, and then activated Lactobacillus plantarum anti-phage strain IMAU10120- 1 Inoculate in MRS broth medium, culture at 37°C for 20-24 hours, and subculture 2-3 times in the same way to make the number of viable bacteria reach 10 8 More than CFU / mL;

[0047] The activation medium used is a skimmed milk powder medium sold by Fonterra, which needs to be sterilized at a temperature of 115° C. for 7 minutes before use. The MRS broth medium and MRS...

Embodiment 3

[0058] Determination method for tolerance of Lactobacillus plantarum strain IMAU10120-1 to artificial gastrointestinal fluid

[0059] A. Activation of bacteria

[0060] Prepare a 10% reconstituted skim milk solution, sterilize at a temperature of 115°C for 7 minutes to obtain an activated medium; according to an inoculation amount of 2% by weight of the activated medium, freeze-preserved Lactobacillus plantarum anti-phage at a temperature of -80°C The strain IMAU10120-1 was inoculated in the above-mentioned activation medium, and cultured at a temperature of 37°C for 20-24 hours, and then the activated Lactobacillus plantarum anti-phage strain IMAU10120 -1 was inoculated in MRS broth medium, cultured at 37°C for 20-24 hours, subcultured in the same way for 2-3 times, and the number of viable bacteria reached 10 8 More than CFU / mL;

[0061] B. Preparation of artificial gastrointestinal juice

[0062]Add sterilized pepsin 3.0g / L to sterilized PBS (adjusted with 0.1mol / L HCl) ...

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Abstract

The invention provides an anti-bacteriophage lactobacillus plantarum strain and application thereof in fermented soybean milk, and belongs to the technical field of microorganisms. The preservation number of the anti-bacteriophage lactobacillus plantarum strain IMAU10120-1 is CGMCC No. 18692. The strain has the characteristic of high cholate resistance, the survival rate of the strain in small intestines can be increased, and meanwhile, the strain has relatively good tolerance to gastrointestinal fluid. Meanwhile, the strain has excellent fermentation characteristics. According to the application of the anti-bacteriophage lactobacillus plantarum strain IMAU10120-1 in fermented soybean milk, the prepared fermented soybean milk has the characteristics of relatively high fermentation speed and good sensory characteristics, and has stable storage characteristics and texture, so that the strain is a good potential fermented soybean milk leavening agent.

Description

technical field [0001] The invention belongs to the technical field of microbes, and in particular relates to a phage-resistant Lactobacillus plantarum strain and its application in fermented soybean milk. Background technique [0002] Probiotics are a kind of single or well-defined mixed active microorganisms that colonize in the human body and are beneficial to the host. It is characterized by acid and bile salt resistance, adheres to the gastrointestinal mucosa of the host, can reduce or inhibit the growth of pathogenic microorganisms, and is safe and beneficial to human health. [0003] Starter refers to a specific microbial culture applied to the production of fermented milk. Lactobacillus plantarum is often used as a starter for dairy products, pickles, sausages, etc. It has a strong ability to produce acid, which can make fermented foods have a unique flavor, excellent texture and rich nutritional value. In addition, Lactobacillus plantarum also has the functions of...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23C11/10C12R1/25A23L11/50A23L11/60
CPCC12N1/20A23C11/106C12R2001/25C12N1/205A23V2400/169
Inventor 陈霞张和平马瑞瑞郭蛇李伟娜
Owner INNER MONGOLIA AGRICULTURAL UNIVERSITY
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