Lactobacillus plantarum with protease production capability, and application thereof

A protease-producing technology of Lactobacillus plantarum, which is applied in the field of microorganisms, can solve the problems of weak protease-producing ability, increased production cost, and increased fermented lactose content, and achieve the effects of strong protease-producing ability, low production cost, and shortened delay period

Pending Publication Date: 2020-12-11
ZHEJIANG MEDICAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, the fermented milk prepared by Lactobacillus plantarum is usually fermented by mixed bacteria, or adding growth factors to assist Lactobacillus plantarum fermentation. The reason is that Lactobacillus plantarum is an auxotrophic strain with weak protease production ability and cannot obtain nutrition from protein. , so it grows and reproduces slowly in milk, and cannot effectively degrade milk protein to make it easily absorbed by the body
Therefore, when using Lactobacillus plantarum to prepare fermented milk, it is necessary to add other probiotics for collaborative fermentation, and use other probiotics to degrade the protein to promote the growth and reproduction

Method used

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  • Lactobacillus plantarum with protease production capability, and application thereof
  • Lactobacillus plantarum with protease production capability, and application thereof
  • Lactobacillus plantarum with protease production capability, and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Example 1: Acquisition and Protease Production Ability of Lactobacillus plantarum JX025073.1

[0054] 1 Screening of protease-producing strains

[0055] Pick and produce Ca from the acidified MRS medium by plate isolation culture 2 CO 3 Dissolving circle, milky white or yellow, colony diameter 1-3mm, smooth surface, colonies with neat edges were streaked repeatedly on MRS medium, single colonies were picked for Gram staining and microscopic examination. choose G + Bacteria, rod-shaped, solitary, paired or short-chain strains, 17 strains were isolated, marked as J1~J17, and stored on the slope. The strains J1-J17 were inoculated on the skim milk plate, and after culturing at 35°C for 48 hours, the diameter of the transparent circle produced by each strain on the plate was measured. According to the measurement results, 10 protease-producing Lactobacillus strains with larger transparent circle diameters were screened out from the 17 isolated Lactobacillus strains, and...

Embodiment 2

[0064] Embodiment 2: the preparation of fermented liquid

[0065] 1 Activation of Lactobacillus plantarum JX025073.1

[0066] The concentration of 0.5mL bacteria was 4.3×10 9 Add cfu / mL Lactobacillus plantarum JX025073.1 bacterial suspension into 10mL 12% milk (i.e. milk powder aqueous solution with a mass fraction of 12%). After culturing at 40°C for 10h, take 0.5mL of it and add it to 100mL 2% milk. Cultivate at 40°C for 10 h, and activate repeatedly in the above-mentioned manner until the concentration of the obtained bacteria is 5.8×10 9 cfu / mL activated bacterial liquid, the pH of the activated bacterial liquid is 4.2.

[0067] 2 Preparation of fermentation broth

[0068] Take 4mL of the activated bacterial liquid obtained after activation with 12% milk, add it to 100mL of milk medium (12%), and cultivate at 37°C until the cell concentration is about 9.6×10 8 cfu / mL.

[0069] The formula of the above-mentioned milk medium (12%) is as follows: milk powder 12g, distill...

Embodiment 3

[0070] Example 3: Effect of fermentation time on sensory quality of fermented milk

[0071] Preheat fresh milk to 70°C, sterilize at 100°C for 5 minutes, and then cool to 37°C to obtain sterilized milk; add the fermented liquid prepared in Example 2 to the sterilized milk, the volume of sterilized milk and fermented liquid The ratio was 1:0.02. After culturing at 40°C for 10, 12, 14, 16, and 18 hours respectively, the sensory evaluation was performed according to the standards in Table 2. The results are shown in Table 3. It can be seen from the table that when the fermentation time is 14 hours, the fermented milk produced is milky white, moderately sour, soft and dense, soft and elastic, without bubbles, has the unique aroma of yogurt, strong smell, and good sensory properties.

[0072] Table 2 Sensory scoring criteria

[0073]

[0074] Table 3 Effect of fermentation time on sensory quality of fermented milk

[0075]

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PUM

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Abstract

The invention relates to the field of microorganisms, and discloses a strain of lactobacillus plantarum with the protease production capability, and application thereof. The lactobacillus plantarum isseparated from pickled vegetables, is named as JX025073.1, is preserved in the China general microbiological culture collection centre on July 6, 2020, and has a preservation number of CGMCC NO.20190; and the microorganism is classified and named as lactobacillus plantarum. The lactobacillus plantarum JX025073.1 disclosed by the invention has relatively strong protease production capability, andcan be independently fermented in cow milk without the help of proliferation factors; therefore, more probiotics can be planted in intestinal tracts under the condition of ensuring the taste of the fermented milk; furthermore, the production cost is relatively low; and the prepared fermented milk is low in sugar content.

Description

technical field [0001] The invention relates to the field of microbes, in particular to a strain of lactobacillus plantarum capable of producing protease and its application. Background technique [0002] With the continuous improvement of people's living standards, people pay more and more attention to the nutrition of food. Under the general trend of consumption upgrading, the elderly, infants and young children have an increasing demand for probiotic products. According to the data, the number of new milk products containing probiotics that are launched abroad each year has increased significantly, and the number of new products containing probiotics on the market has increased by 5 times in just 5 years. Compared with other medicines or health care products, the price of yogurt is lower, and it is favored by consumers for its unique flavor of sweet and sour, high nutritional value and health care function. In recent years, new types of yogurt and a variety of fermented ...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N9/50A23C9/123C12R1/25
CPCC12N1/20C12N9/50A23C9/1234C12R2001/25C12N1/205A23V2400/169
Inventor 裘迪红明廷红周吉
Owner ZHEJIANG MEDICAL COLLEGE
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