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Lactobacillus fermentum for producing bacteriocin and application of lactobacillus fermentum in inhibiting production of albuginea in fermented food

A technology for fermenting Lactobacillus and producing bacteriocin, which is applied to the preservation of Lactobacillus, medical preparations containing active ingredients, and food ingredients as antimicrobial agents. It can solve the problems of complex operation steps, many equipment and instruments, and long time consumption. Achieve broad-spectrum antibacterial effect and strong antibacterial ability

Active Publication Date: 2021-06-25
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional bacteriocin extraction method can obtain high-purity bacteriocin, but the operation steps are complex, time-consuming, require a lot of equipment and instruments, the price is high, and the amount of extraction is limited

Method used

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  • Lactobacillus fermentum for producing bacteriocin and application of lactobacillus fermentum in inhibiting production of albuginea in fermented food
  • Lactobacillus fermentum for producing bacteriocin and application of lactobacillus fermentum in inhibiting production of albuginea in fermented food
  • Lactobacillus fermentum for producing bacteriocin and application of lactobacillus fermentum in inhibiting production of albuginea in fermented food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1, screening and identification of bacteriocin-producing lactic acid bacteria

[0039] 1 Experimental materials

[0040] 8 servings of traditional kimchi water collected from the homes of citizens in urban Chongqing.

[0041] 2 Experimental methods

[0042] 2.1 Isolation and purification of lactic acid bacteria

[0043] Take 1mL pickle water and use 10-fold dilution method for gradient dilution, and then dilute to 10 -4 . Take 100 μL of each dilution and spread it on the MRS solid medium, place it in a biochemical incubator at 37°C and incubate it for 48 hours, pick a single colony with different morphological characteristics to separate the strains by streaking on the plate, and streak repeatedly until a single colony is obtained , record the colony morphology and carry out Gram staining microscopic examination, and freeze-dry the purified strains for preservation.

[0044] 2.2 Activation and growth curve of indicator bacteria

[0045] Open the ampoule...

Embodiment 2

[0061] Embodiment 2, separation and purification identification and bacteriostatic activity of bacteriocin

[0062] 1 Experimental materials

[0063] The experimental strain was Lactobacillus fermentum SHY10.

[0064] 2 Experimental methods

[0065] 2.1 Growth curve of Lactobacillus fermentum SHY10 and its antibacterial substances

[0066] After activating the freeze-dried Lactobacillus fermentum SHY10 obtained in Example 1, take 1% (v / v) cultured to the logarithmic phase and inoculate it in 100mL MRS broth, cultivate it at 37°C for 48h, and take samples every 2h , respectively test its OD 600nm , pH and antibacterial activity of the supernatant. Centrifuge at 4000rpm, 4°C for 10min to take the supernatant. The antibacterial activity of the supernatant was determined by the agar diffusion method.

[0067] 2.2 Crude extraction of bacteriocins

[0068] (1) Activate Lactobacillus fermentum SHY10. After activation, take 1% (v / v) cultured to the logarithmic phase of the bact...

Embodiment 3

[0108] Example 3, the application of Lactobacillus fermentum SHY10 in inhibiting the growth of white film in fermented food

[0109] 1 Experimental materials

[0110] The experimental strain was Lactobacillus fermentum SHY10.

[0111] Candida parapsilosis, isolated from pickle water producing albuginea.

[0112] 2 Experimental methods

[0113] 2.1 Determination of the amount of white film formation by Lactobacillus fermentum SHY10

[0114] Candida parapsilosis was cultured in YPD liquid medium at 25°C for 18 hours, Lactobacillus fermentum SHY10 was cultured in MRS broth at 37°C for 12 hours, and set aside. Take 1 mL of the above-mentioned Candida parapsilosis liquid and culture it in a 48-well cell plate (control group); take 0.5 mL of Lactobacillus fermentum SHY10 and 0.5 mL of the Candida parapsilosis liquid in the cell plate (experimental group). Cultivate at 37°C and 25°C, and measure the amount of white film formed by crystal violet staining at 24, 48, and 72 hours. ...

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Abstract

The invention discloses lactobacillus fermentum for producing bacteriocin, bacteriocin produced by the lactobacillus fermentum, application of the lactobacillus fermentum in food production and application of the lactobacillus fermentum in preparation of antibacterial agents, the lactobacillus fermentum is preserved in China Center for Type Culture Collection, and the preservation number is CCTCC NO: M2020042. Bacteriocin generated by the screened lactobacillus fermentum SHY10 has a broad-spectrum antibacterial effect, has relatively strong antibacterial ability on various food-borne pathogenic bacteria and food spoilage bacteria, but has no inhibition effect on probiotics, and is particularly suitable for controlling the pathogenic bacteria and the spoilage bacteria in food, medicine and the like in the production of food, medicine and the like; meanwhile, the lactobacillus fermentum can also remarkably inhibit the growth of albuginea in fermented food. The bacteriocin generated by the strain is identified by using an LC-MS / MS system, and three bacteriocin are identified and are novel bacteriocin found for the first time.

Description

technical field [0001] The invention relates to the technical field of microorganisms and food fermentation, in particular to a bacteriocin-producing lactobacillus fermentum and the bacteriocin produced by it and its application. Background technique [0002] With the growth of social economy, people pay more and more attention to food safety issues. Foodborne pathogenic bacteria and food spoilage bacteria are common harmful microorganisms in the food industry, which pose a serious threat to human health. At present, chemical preservatives are often used to inhibit the growth of harmful microorganisms, but chemical preservatives have certain toxicity and will cause chronic poisoning to the human body. Bacteriocins are low molecular weight peptides or proteins synthesized by ribosomes in bacteria. Bacteriocin has the advantages of safety, non-toxicity, high temperature resistance, acid and alkali resistance and high antibacterial effect, and is considered to be an ideal sub...

Claims

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Application Information

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IPC IPC(8): C12N1/20C07K14/335C12P21/02C07K1/30C07K1/18C07K1/20C07K1/16C07K1/36A23L3/3571A23L3/3463A23L29/00A61K35/747A61K38/16A61P31/04C12R1/225
CPCC07K14/335A23L29/045A61P31/04A23V2002/00A61K38/00C12N1/20A23L3/3463C12R2001/225A23V2200/10Y02A50/30
Inventor 索化夷
Owner SOUTHWEST UNIVERSITY
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