Lactobacillus plantarum with protease production capability, and application thereof

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 ...

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 of Lactobacillus plantarum and make milk protein more easily absorbed by the human body. Some probiotics used for milk fermentation are resistant to gastric acid and bile, and the mixed fermentation of Lactobacillus plantarum and it will lead to a limited number of probiotics in the fermented milk that can colonize the intestinal tract, and the probiotic function is poor; In existing technologies (such as the Chinese patent document with publication number CN109497135A), the growth and reproduction of Lactobacillus plantarum in milk is promoted by adding proliferation factors, which will lead to problems such as increased production costs and increased sugar content in fermented milk.

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