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A kind of Lactobacillus plantarum C20 used for silage fermentation of vegetables and its application

A technology of Lactobacillus plantarum and silage, applied to Lactobacillus, bacteria used in food preparation, application and other directions, can solve the problems of pollution, waste of resources and environment, etc.

Active Publication Date: 2021-09-14
SICHUAN AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disorderly discharge and massive accumulation of tail vegetables cause serious waste of resources and environmental pollution

Method used

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  • A kind of Lactobacillus plantarum C20 used for silage fermentation of vegetables and its application
  • A kind of Lactobacillus plantarum C20 used for silage fermentation of vegetables and its application
  • A kind of Lactobacillus plantarum C20 used for silage fermentation of vegetables and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Isolation and identification of embodiment 1 Lactobacillus plantarum C20

[0027] 1.1 Vegetable tail dish selection

[0028] Vegetable tail vegetables in this example are collected from Ganzi Prefecture (Kangding, Daofu, Luding and Danba), Chengdu Plain (including Pixian, Pengzhou, Xinjin, Dujiangyan and Qionglai) and Liangshan Prefecture (Panzhihua, Xichang and Mian) respectively. Ning) and other relevant cities collect lettuce leaves from local vegetable bases and farmers' markets. Randomly select leaves of cabbage and green cabbage that have not deteriorated, put them into sterilized sealed plastic bags, label them, take them back to the laboratory in an ice box in time, and store them at 4°C.

[0029] 1.2 Isolation of lactic acid bacteria in vegetable tail vegetables

[0030] Wash the collected end vegetables with tap water to remove soil and pesticide residues on them, then take some samples, cut them to 2-3cm and dry them to a water content of about 60%, put the...

Embodiment 2

[0038] The mensuration of embodiment 2 lactic acid bacteria acid production characteristics

[0039] After activating the isolated strains in MRS liquid medium, take 10 μL and insert it into 5 mL MRS liquid medium, culture at 37°C for 24 h, use the uninoculated culture medium as a control, measure and record the pH with a pH meter. According to the change of pH value before and after, the strength of the acid production characteristics of each lactic acid bacteria strain was judged, and the specific results are shown in Table 2.

[0040] Table 2 Acid production characteristics of lactic acid bacteria in vegetable tail vegetables

[0041]

[0042]

[0043]The results showed that 31 of the 64 isolated lactic acid bacteria strains reduced the pH value of the MRS medium from 6.4 to below 4.0 after being cultured at 37°C for 24 hours (the pH of the blank control MRS medium without lactic acid bacteria was 6.4 after 24 hours), ΔpH >2.4. The ΔpH of C20 is 3.0, and the ability...

Embodiment 3

[0044] The mensuration of embodiment 3 lactic acid bacteria acid resistance

[0045] The pH of the MRS liquid medium was adjusted to 3.0 and 2.5 with 1 mol / L hydrochloric acid, respectively. Inject 10 μL of the activated bacterial solution into 5 mL of MRS liquid medium with pH 3.0 and pH 2.5 respectively, place it in a 37°C incubator for 24 hours, and measure the OD 600 Value, record the number of strains with good growth, thus judging the activity of the isolated strains under the conditions of pH 3.0 and pH 2.5, the acid resistance characteristics of all strains are shown in Table 3.

[0046] Table 3 Acid resistance characteristics of lactic acid bacteria in vegetable tail vegetables

[0047]

[0048]

[0049] Note: "+" means normal growth; "-" means no normal growth.

[0050] The results showed that among the 64 strains of lactic acid bacteria, 36 strains could successfully grow under the condition of medium pH 3.0, among which C20 could grow normally and had stron...

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Abstract

The invention discloses a Lactobacillus plantarum C20 used for silage fermentation of vegetable tail vegetables and its application. The preservation number of Lactobacillus plantarum C20 is CCTCC M 2019985 C20, and its 16S rRNA gene sequence is as shown in SEQ ID NO.1 shown. The strain is used as a fermentation additive to inoculate tail vegetable silage, which can reduce the pH, ammonia nitrogen, acetic acid and butyric acid content of silage, increase the crude protein, soluble carbohydrate and lactic acid content of silage, and inhibit mold, bacillus and other spoilage The growth of microorganisms improves the nutritional quality of the tail vegetable silage, improves the palatability of the feed, and has a good application prospect in the tail vegetable silage.

Description

technical field [0001] The invention belongs to the field of biotechnology, and relates to a strain of Lactobacillus plantarum, in particular to Lactobacillus plantarum C20 used for silage fermentation of vegetables and vegetables and an application thereof. Background technique [0002] Tail vegetables refer to the wounded, diseased and residual leaves of vegetables that are peeled off in order to improve their commerciality after trimming, grading, pre-cooling, packaging and other commercial treatments after the vegetables are harvested. The disorderly discharge and massive accumulation of tail vegetables cause serious waste of resources and environmental pollution. Silage is an effective means to solve this environmental problem and rationally utilize tail vegetable resources. How to improve the quality of silage with tail vegetables has become a hot research topic at present. [0003] Lactobacillus plantarum (Lactobacillus plantarum) is a kind of lactic acid bacteria an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23K30/18C12R1/25
CPCC12N1/20A23K30/18C12R2001/25C12N1/205A23V2400/169
Inventor 杨鹏辜运富冯文龙张俊涛封俊陈强曾宗梁赵珂张瑞平向泉桔张宗锦余秀梅张映杰谢良文毛敏熊维亮闫芳芳周欢叶田会
Owner SICHUAN AGRI UNIV
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