Lactobacillus plantarum and application thereof in producing phenyllactic acid

A technology of Lactobacillus plantarum and phenyllactic acid, applied in the direction of microorganism-based methods, bacteria, microorganisms, etc., can solve the problems of relying on equipment, low product purity, and long time consumption, and achieve the effect of rapid extraction method and high purity

Pending Publication Date: 2021-07-23
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] In addition, at present, the methods for separating and purifying phenyllactic acid from fermentation medium mainly include extraction, thin-layer chromatography, capillary electrophoresis, high-performance liquid chromatography, etc., but these methods have def

Method used

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  • Lactobacillus plantarum and application thereof in producing phenyllactic acid
  • Lactobacillus plantarum and application thereof in producing phenyllactic acid
  • Lactobacillus plantarum and application thereof in producing phenyllactic acid

Examples

Experimental program
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Effect test

Embodiment 1

[0036] In this example, a strain of Lactobacillus plantarum CXG9 was isolated for the first time from fermented stinky cabbage stalks. The colony morphology of Lactobacillus plantarum CXG9 after being cultured on the MRS medium for 24 hours is shown in figure 1 ; Its 16S rDNA sequence is shown in SEQ ID No.1, and the result of comparison at NCBI shows that it is Lactobacillus plantarum; it has been preserved in the China Microbiological Culture Collection Management Committee on March 1, 2021. General Microorganisms Center, the preservation address is the Institute of Microbiology, Chinese Academy of Sciences, No. 3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing, and the preservation number is CGMCC No.21849.

Embodiment 2

[0038] The present embodiment utilizes Lactobacillus plantarum CXG9 of embodiment 1 to produce phenyllactic acid, and the specific method is:

[0039] (1) inoculating Lactobacillus plantarum CXG9 in the fermentation broth, obtaining the fermentation broth after fermentation, centrifuging the fermentation broth to get the supernatant;

[0040] Specifically, Lactobacillus plantarum CXG9 was inoculated in MRS broth medium, cultured with shaking at 37°C for 16 hours to obtain a fermentation broth, and the fermentation broth was centrifuged at 8000r / min for 5min at low temperature (4°C) to remove bacteria , take the supernatant;

[0041] (2) perform liquid-phase extraction on the supernatant with ethyl acetate, absorb the upper layer extract;

[0042] Specifically, the ethyl acetate and the supernatant were stirred and mixed at a volume ratio of 3:1 to carry out liquid-liquid extraction, and the upper layer extract was absorbed after standing for stratification;

[0043] (3) conc...

Embodiment 3

[0053] Get the phenyllactic acid that embodiment 2 prepares, carry out agar diffusion antibacterial experiment to Listeria monocytogenes, experimental result is as follows Figure 5 and Image 6 shown.

[0054] Depend on Figure 5 It can be seen that Lactobacillus plantarum phenyllactic acid has a good inhibitory effect on Listeria monocytogenes; and by Image 6 Visible, its minimum inhibitory concentration is 2.4mg / mL.

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Abstract

The invention discloses Lactobacillus plantarum and application thereof in producing phenyllactic acid. The Lactobacillus plantarum is classified and named as Lactobacillus plantarum, has a strain number of CXG9, is preserved in China General Microbiological Culture Collection Center on March 1, 2021, has a preservation address of Institute of Microbiology of Chinese Academy of Sciences, 3#, No. 1 Yard, West Beichen Road, Chaoyang District, Beijing, and has a preservation number of CGMCC No. 21849. The Lactobacillus plantarum CXG9 is separated from fermented pickled vegetable stems for the first time, and the Lactobacillus plantarum CXG9 is found to be capable of producing phenyllactic acid at high yield; and the Lactobacillus plantarum CXG9 is fermented in an MRS broth culture medium, and the content of phenyllactic acid in fermentation liquor reaches 132.94 micrograms/mL.

Description

technical field [0001] The invention belongs to the field of food biotechnology, in particular to a plant lactobacillus and its application in producing phenyllactic acid. Background technique [0002] At present, the main method to prevent food spoilage is to add chemical preservatives, such as benzoic acid, sorbic acid, etc., but chemical preservatives have certain safety hazards; and microbial preservatives have the advantages of safety, high efficiency, and stable properties. It has become a hotspot in research and application in the field of food preservation. [0003] Lactic acid bacteria phenyllactic acid is the third generation of new antibacterial substances for lactic acid bacteria that can be used in food systems, following the first generation of antibacterial substances produced by lactic acid bacteria such as lactic acid, acetic acid and the second generation of antibacterial substances such as bacteriocins. Compared with lactic acid bacteria bacteriocins, phe...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12P7/42C12R1/25
CPCC12N1/20C12P7/42
Inventor 章检明刘大群张程程忻晓庭
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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