Lactobacillus cavings for fermentation and application thereof

A technology of Lactobacillus glutinum and Lactobacillus, applied in microbial technology and its application fields, can solve the problems of no fermented products, and achieve the effects of promoting release, improving taste, and good fermentation characteristics

Active Publication Date: 2021-08-27
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few fermented products on the market related to "food and medicine from the same source" traditional Chinese medicine.

Method used

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  • Lactobacillus cavings for fermentation and application thereof
  • Lactobacillus cavings for fermentation and application thereof
  • Lactobacillus cavings for fermentation and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1 Isolation and purification of lactic acid bacteria

[0034]The collected folk enzyme products were diluted 10-fold with sterile saline in a clean bench, and 1 mL of the bacterial solution with an appropriate dilution was taken and evenly spread on the lactic acid bacteria identification medium with a coating stick and placed at 37 °C Cultivate in an anaerobic incubator at constant temperature for 48-72 h. Then take out the culture based on picking a single colony with a diameter of 1-2 mm and a smooth surface in a sterile environment, and inoculate it on a new lactic acid bacteria identification medium by the method of streaking, and repeat it several times until the pure colony is isolated and purified. At this time, the bacteria were initially identified as lactic acid bacteria, and the strains were numbered. The screened lactic acid bacteria were serially diluted with sterile saline, and the colony morphological characteristics and micromorphological ch...

Embodiment 2

[0036] Embodiment 2 Lactobacillus strain identification

[0037] The phenotypic characteristics and 16S rDNA of the purified strains were systematically identified.

[0038] 1. Phenotypic characteristics and phenotype observation:

[0039] The morphological characteristics of the isolated 4 strains of lactic acid bacteria were as follows: figure 1 shown by figure 1 It can be seen from A that the colony shape of the strains is milky white, the edges are relatively regular and round, the surface is smooth, and the diameter of the colonies is in the range of 1.0-1.5 mm. They are named 84-M-Y-7, 83-M-Y-6, and 57 respectively. -M-H-7 and 102-M-H-8. The 4 strains of lactic acid bacteria were identified by Gram staining, and the characteristics of the bacteria were observed under a 100 times oil lens. The results of microscopic examination showed that all the strains were Gram-positive strains, and the bacteria were rod-shaped and arranged in various ways.

[0040] 2. 16S rDNA...

Embodiment 3

[0043] Embodiment 3 Lactobacillus furfur ( L. farraginis ) 84-M-Y-7 Screening

[0044] Select fresh dendrobium, remove sundries and rotten leaves, wash the dendrobium with flowing water, cut into sections (about 2-3 cm), blanching (about 10-20 s), squeeze the juice, and boil (about 10-20 s), filled into a 250 mL Erlenmeyer flask. A 250mL Erlenmeyer flask was sterilized at 121°C for 15 minutes.

[0045] Inoculate the activated 4 strains of lactic acid bacteria into the pre-sterilized MRS liquid medium in the ultra-clean workbench for 3-4 subcultures. When the number of viable bacteria reaches 1×10 7 When the CFU / mL is above, the seed liquid is prepared for use.

[0046] The seed solutions of 4 lactic acid bacteria were inoculated into Dendrobium juice according to the inoculum amount of 10% for fermentation. The fermentation conditions were: 37 ℃ constant temperature static culture for 48 h, and then transferred to 4 ℃ low-temperature refrigerator for post-ripening for 48 h...

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Abstract

The invention provides lactobacillus cavings for fermentation and application thereof. Lactobacillus is separated from a natural fermentation enzyme, is identified as Lactobacillus farraginis, is named as 84-M-Y-7, is preserved in the China General Microbiological Culture Collection Center (CGMCC), and has a preservation number of CGMCC No.22055. The strain is lactic acid bacteria for food, and is short in culture period and high in growth and reproduction speed. The invention also provides an application of a fermentation process of the strain, and a beverage product is obtained through fermentation, after-ripening, centrifugation, filtration, seasoning and filling. A fermented beverage product prepared by utilizing the strain optimizes the original flavor of traditional Chinese medicinal materials on the basis of having the unique fragrance and taste of natural plant beverages, so that the product is better in taste, higher in nutritional value, longer in shelf life and good in oxidation resistance.

Description

technical field [0001] The invention relates to microbial technology and its application field, in particular to a lactic acid bacteria strain for food fermentation and its application in homologous fermentation of food and medicine. Background technique [0002] Fermentation refers to the process in which people use the life activities of microorganisms under aerobic or anaerobic conditions to prepare microbial cells themselves, or direct metabolites or secondary metabolites. Nowadays, microbial fermentation technology has been widely used in the food processing industry. Compared with the production mode of traditional fermented products, the use of specific strains of fermentation can effectively solve the problems existing in the industrial production of traditional fermented foods, and has strong fermentation activity, The fermentation time is short, the activity of microbial strains can be maintained, the contamination of bacteria can be effectively prevented, raw mate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L33/00A23L2/84A23L2/38C12R1/225
CPCC12N1/20A23L33/00A23L2/84A23L2/382A23V2002/00A23V2400/11A23V2200/30
Inventor 王凤忠李淑英高洁侯丽真范蓓佟立涛
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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