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A strain of Lactobacillus plantarum with excellent alcohol tolerance and its application

A technology of Lactobacillus plantarum and alcohol, applied in the field of microorganisms, can solve problems such as adverse effects, human health damage, and limited research, and achieve strong alcohol tolerance and strong acid resistance

Active Publication Date: 2022-05-10
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moderate drinking is beneficial to health, but long-term excessive drinking can cause great harm to human health, and even cause adverse effects on society
At the same time, people's awareness of healthy drinking is becoming stronger and stronger, and anti-alcoholic products have emerged as the times require. At present, the research on anti-alcoholic drugs mainly focuses on the compound and initial extracts of traditional Chinese medicines, which can effectively tolerate and improve drunkenness and alcohol health. Research on Harmful Probiotics Is Very Limited

Method used

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  • A strain of Lactobacillus plantarum with excellent alcohol tolerance and its application
  • A strain of Lactobacillus plantarum with excellent alcohol tolerance and its application
  • A strain of Lactobacillus plantarum with excellent alcohol tolerance and its application

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The isolation and identification of embodiment 1 lactic acid bacteria

[0036] The following experiments were performed under sterile conditions.

[0037] 1. Enrichment of strains

[0038] Weigh 25g of fermented grains during the brewing process of liquor, add 225mL of sterile saline and mix well, and dilute the obtained bacterial solution by 10 3 ~10 5 After doubling, take 100 μL and spread it on the MRS plate, incubate upside down at 37°C for 24 hours, and observe the growth of the colony.

[0039] The preparation method of the MRS solid medium is: peptone 10g, beef extract powder 5g, Tween 80 1mL, dipotassium hydrogen phosphate 2g, yeast extract powder 4g, magnesium sulfate 0.2g, triammonium citrate 2g, glucose 20g, Manganese sulfate 0.05g, sodium acetate 5g, agar 20g, distilled water 1L, pH 6.2±0.2, sterilized at 121°C for 20min for later use.

[0040] 2. Isolation of strains

[0041] Pick the colonies obtained in step 1, carry out microscopic examination with ...

Embodiment 2

[0048] Example 2 The tolerance of Lactobacillus plantarum CGMCC No.20086 under different concentrations of alcohol treatment

[0049] Select the strains at the end of logarithmic growth, add different contents (4%, 6%, 8%, 10%, 12%) of alcohol to the MRS liquid medium with 2% inoculum size, and carry out alcohol stress in a 37 ° C incubator for 12 h , and the MRS medium culture group without alcohol was used as a negative control. OD was measured after stress 600nm Compare their growth status.

[0050] The preparation method of the MRS liquid medium is: peptone 10g, beef extract powder 5g, Tween 801mL, dipotassium hydrogen phosphate 2g, yeast extract powder 4g, magnesium sulfate 0.2g, triammonium citrate 2g, glucose 20g, sulfuric acid Manganese 0.05g, sodium acetate 5g, distilled water 1L, pH 6.2±0.2, sterilized at 121°C for 20min for later use.

[0051] The pure bacteria obtained in Example 1 were treated with different concentrations of alcohol. As the alcohol concentrati...

Embodiment 3

[0052] The characteristic determination of embodiment 3 Lactobacillus plantarum CGMCC No.20086

[0053] 1. Determination of acid resistance

[0054] The strains at the end of logarithmic growth were selected, and 2% inoculum was added to liquid MRS medium with a pH of 3.0 and cultured in a 37°C incubator for 4 hours, while the MRS medium culture group with conventional pH was used as a negative control. OD was measured after stress 600nm Compare their growth status.

[0055] 2. Determination of bile salt tolerance

[0056] The strains at the end of logarithmic growth were selected, and 2% of the inoculum was added to the liquid MRS medium containing 0.3% bile salts and cultured in a 37°C incubator for 4 hours, and the conventional MRS medium culture group was used as a negative control. OD was measured after stress 600nm Compare their growth status.

[0057] 3. Determination of adhesion ability

[0058] Add rat tail collagen to the 96-well plate, shake open the lid and l...

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Abstract

The invention relates to a strain of Lactobacillus plantarum with excellent alcohol tolerance. The name of the Lactobacillus plantarum (Lactobacillus plantarum) is: LTJ12, the classification name is: Lactobacillus plantarum, the preservation number is: CGMCC No.20086, and the preservation date is : On June 15, 2020, No. 3, Courtyard No. 1, Beichen West Road, Chaoyang District, Beijing, depository unit: General Microbiology Center of China Committee for the Collection of Microbial Cultures. The plant lactobacillus (Lactobacillus plantarum) of the present invention is derived from the fermented grains in the fermentation process of traditional fermented food white wine, and belongs to the generally recognized and safe bacterial species that can be used for food. The plant lactobacillus of the invention has excellent alcohol tolerance, and the bacterial strain is a dominant strain in liquor fermented grains, and has strong alcohol tolerance.

Description

technical field [0001] The invention belongs to the technical field of microbes, in particular to a plant lactobacillus with excellent alcohol tolerance and its application. Background technique [0002] Probiotics are microbial additives that exert beneficial effects on the host by improving the balance of intestinal microorganisms. They have a variety of physiological effects on the body that other normal physiological flora cannot match. Lactic acid bacteria are also generally used as the main species of probiotics. The participation of lactic acid bacteria in fermentation can not only increase the probiotic function, but also enrich the flavor. [0003] Lactobacillus plantarum (Lactobacillus plantarum) is a kind of lactic acid bacteria, the optimum growth temperature is 30 ~ 35 ℃, anaerobic or facultative anaerobic, strains are straight or curved rods, single, paired or chained, The optimum pH is around 6.5, belonging to homofermentative lactic acid bacteria. Lactobaci...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L33/135A61K35/747A61P39/02C12R1/25
CPCA23L33/135A61K35/747A61P39/02A23V2200/00C12R2001/25C12N1/205A23V2002/00A23V2200/30A23V2400/169
Inventor 罗学刚王佳丽孟仪方廖子萱胡艳红
Owner TIANJIN UNIV OF SCI & TECH
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