Lactobacillus brevis strain as well as culture method and application thereof

A technology of Lactobacillus brevis and strains, which is applied in the field of novel Lactobacillus brevis strains and their cultivation, can solve the problems that the yield cannot reach high yields and the like, and achieve the effects of reducing human and material resources, excellent fermentation characteristics, and ideal thermal stability.

Active Publication Date: 2020-10-16
LUDONG UNIVERSITY
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  • Description
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Problems solved by technology

However, the strain uses brown rice flour as a medium, although the cost

Method used

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  • Lactobacillus brevis strain as well as culture method and application thereof
  • Lactobacillus brevis strain as well as culture method and application thereof
  • Lactobacillus brevis strain as well as culture method and application thereof

Examples

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preparation example Construction

[0057] The present invention further provides a preparation method of Chinese cabbage extract, which includes mixing Chinese cabbage waste with water, heating at high temperature, extracting for a certain period of time, and pressing to obtain Chinese cabbage extract.

[0058] The Chinese cabbage extract in the present invention refers to a liquid extracted from Chinese cabbage waste raw materials. In the case that the raw material is fresh Chinese cabbage raw material, the Chinese cabbage extract is obtained by pressing the raw material or extracting a mixture of the raw material and water. When the raw material is a dried cabbage raw material, the Chinese cabbage extract generally needs to be extracted by adding water to the dried cabbage raw material and heating it.

[0059] Preferably, the cabbage waste is mixed with water at a weight ratio of 0.8-1.2:0.8-1.2, more preferably at a weight ratio of 0.8-1.2:1, more preferably at a weight ratio of 1:1. The cabbage waste needs...

Embodiment

[0067] The present invention isolates and screens out a lactic acid bacterial strain with high yield of GABA from pickles, and the bacterial strain is identified as Lactobacillus brevis, and its electron microscope picture is as follows: figure 1 As shown, named Lactobacillus brevis PL6-1. The strain is Gram-positive, catalase-negative, short-rod-shaped, and the fermentation pH is 4.81. The source is radish kimchi. Gram staining microscopic results are as follows: figure 2 shown. The strain has been deposited in the General Microbiology Center of the China Committee for the Collection of Microbial Cultures on May 22, 2020, and the preservation number is: CGMCC No.19868.

[0068] 1. Determination of Physiological and Biochemical Properties

[0069] The API 50 CHL reaction results of bacterial strain PL6-1 are shown in Table 1:

[0070] Table 1 API 50 CHL reaction results of bacterial strain PL6-1

[0071]

[0072]

[0073] Note: "+" stands for positive, "-" stands fo...

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Abstract

The present invention discloses a Lactobacillus brevis strain, a culture method and uses thereof, and the Lactobacillus brevis strain is a Lactobacillus brevis PL6-1 which is separated from pickled radish, has gram positive and catalase negative, is in the shape of a short rod, and contains heat-resistant glutamate decarboxylase. Meanwhile, a Chinese cabbage extracting solution culture medium forimproving the fermentation performance of the strain and a method for producing gamma-aminobutyric acid are developed on the basis of the strain. The Chinese cabbage extracting solution culture mediumis prepared from the following components in parts by weight: 20 to 35 parts of Chinese cabbage extracting solution, 2 to 6 parts of glucose, 0.2 to 4.5 parts of yeast extracting solution and 0.3 to2.2 parts of metal salt. According to the culture medium, the production cost of gamma-aminobutyric acid can be greatly reduced, and meanwhile the yield and conversion rate of gamma-aminobutyric acidare remarkably increased.

Description

technical field [0001] The invention relates to the field of microbial fermentation, in particular to a novel strain of Lactobacillus brevis and its cultivation method and application. Background technique [0002] γ-aminobutyric acid (γ-aminobutyric acid, GABA) is a naturally occurring four-carbon non-protein amino acid, which has regulatory effects on central nervous diseases, hypertension, cancer, diabetes, and human immunity. In addition to plant enrichment, food-grade GABA is mainly produced by microbial glutamate decarboxylase (glutamate decarboxylase, GAD) as a substrate glutamate. Lactic acid bacteria are generally considered to be safe and non-toxic, and have good probiotic effects on the human body. The production of GABA by fermentation of lactic acid bacteria is a relatively safe and ideal production method, with the advantages of low cost, high content and safe use in food. [0003] The use of microbial fermentation to produce γ-aminobutyric acid is an efficien...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12P13/00A23L19/20A23L2/38C12R1/24
CPCC12N1/20C12P13/005A23L19/20A23L29/065A23L2/54
Inventor 刘文丽李华敏孙舒扬任向亮
Owner LUDONG UNIVERSITY
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