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A phage-resistant Lactobacillus plantarum strain and its application in fermented soybean milk

A technology of Lactobacillus plantarum and fermented soybean milk, applied in the field of microorganisms, can solve the problems of economic loss, quality degradation of fermented products, phage contamination and the like

Active Publication Date: 2021-11-09
INNER MONGOLIA AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 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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  • A phage-resistant Lactobacillus plantarum strain and its application in fermented soybean milk
  • A phage-resistant Lactobacillus plantarum strain and its application in fermented soybean milk
  • A phage-resistant Lactobacillus plantarum strain and its application in fermented soybean milk

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Lactobacillus plantarum anti-phage mutant strain IMAU10120-1 is isolated and identified by the following method:

[0033] A. Induction and isolation of anti-phage strains

[0034] Phage-resistant mutant strains of Lactobacillus plantarum were obtained by secondary infection method.

[0035] 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

[0039] Described fermented soya-bean milk adopts following method to prepare:

[0040] A. Activation of bacteria

[0041] Prepare a 10% skimmed milk medium, sterilize at a temperature of 115°C for 7 minutes to obtain a first-level activated medium; according to the inoculum amount of 2% based on the weight of the first-level activated medium, the plants frozen and preserved at a temperature of -80°C Lactobacillus strain IMAU10120-1 was inoculated in primary activation medium, cultured at 37°C for 20-24 hours, and then activated Lactobacillus plantarum strain IMAU10120-1 was inoculated in MRS broth medium according to the inoculation amount of 2%. Carry out secondary activation, culture at 37°C for 20-24 hours, subculture 2-3 times in the same way, and make the number of viable bacteria reach 10 8 More than CFU / ml.

[0042] The method for determining the number of live bacteria is as follows:

[0043] Make 10-fold incremental dilutions of the activated bacterial solution seq...

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Abstract

The invention provides a bacteriophage-resistant Lactobacillus plantarum strain and its application in fermented soybean milk, belonging to the technical field of microbes. The bacteriophage-resistant Lactobacillus plantarum strain (Lactobacillus plantarum) IMAU10120-1 has a deposit number of CGMCC No.18692. The strain has the characteristic of high bile salt resistance, can improve its survival rate in the small intestine, and has better tolerance to gastrointestinal fluid. At the same time, the bacterial strain has excellent fermentation properties, and the application of the anti-phage Lactobacillus plantarum strain IMAU10120-1 in fermented soy milk, the fermented soy milk prepared has a fast fermentation speed, good sensory properties, and stable storage properties. and texture, so the strain is a good potential fermented soymilk starter.

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] 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 lowering blood pressure, lowering cholesterol, and promoting human intestinal digestion. [0003] 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 avoi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23C11/10C12R1/25A23L11/50A23L11/60
CPCC12N1/20A23C11/106C12R2001/25C12N1/205A23V2400/169
Inventor 陈霞王记成马瑞瑞赵洁
Owner INNER MONGOLIA AGRICULTURAL UNIVERSITY