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Lactobacillus plantarum and application thereof

A technology of Lactobacillus plantarum and inoculum, which is applied to bacteria, microorganisms, cosmetic preparations, etc., can solve the problems of long fermentation period, difficult monitoring of fermentation process, and difficulty in stabilizing fermentation product batches, so as to improve stability. , The effect of high content of active substances in fermentation products and shortening the fermentation cycle

Pending Publication Date: 2022-04-12
BLOOMAGE BIOTECHNOLOGY CORP LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] So far, the research about ginger ferment is more, disclose " a kind of preparation method of ginger ferment " as Chinese patent CN106993807, and it is raw material to mix uniformly by certain mass ratio with ginger and white granulated sugar, after ginger slices dipping juice, add ginger juice Ferment separately with ginger dregs, and then mix and ferment evenly after separate fermentation. This invention uses yeast, lactic acid bacteria, aspergillus, and acetic acid bacteria to carry out multiple fermentations of mixed bacteria. The fermentation cycle is long, the fermentation process is not easy to monitor, and the batches of fermentation products not stable
[0008] Chinese patent CN107668685A discloses "a kind of production process of ginger enzyme", which uses fresh, non-rotten ginger as raw material, lactic acid bacteria, Lactobacillus acidophilus, Bifidobacterium longum, saccharomyces, etc. Isomaltooligosaccharide, probiotics, probiotics use isomaltooligosaccharide as nutrition, rapidly ferment to form enzymes, when the enzyme reaches a certain concentration, you can get a stock solution rich in enzymes, this invention uses a variety of probiotics to carry out two depletion Oxygen fermentation, the whole cycle is as long as more than 600 days, there are also problems that the fermentation cycle is long, the fermentation process is not easy to monitor, and the fermentation product is not easy to be stable between batches

Method used

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  • Lactobacillus plantarum and application thereof
  • Lactobacillus plantarum and application thereof
  • Lactobacillus plantarum and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Embodiment 1 Lactobacillus plantarum ( Lactobacillus plantarum ) 4-3-A Screening and identification process

[0054] Using commercially available pickle juice, cheese, kefir and ginger epidermal cells as raw materials, dilute the commercially available kimchi juice and kefir with sterile water 100 times, and disperse the cheese and ginger epidermal cells with 100 times the mass of sterile water, Use a spreader to evenly spread each solution on the MRS plate containing 0.04% bromomethylphenol violet, and culture it statically in a 37°C incubator for 1-2 days, and select a single colony where the color of the medium around the colony turns yellow. Inoculate on the slant of MRS test tubes, and culture in a 37°C incubator for 1-2 days. After the bacteria grow well, store them in a 4°C refrigerator. At this time, bacterial strains 4-3-A, L-Z-5, 11-7, 1-1, 2-1, 3-1, 12-1, 4-1-1, 4-2-1, 4-4 were obtained -A, L-Z-1.39, L-G-1.31.

[0055] The above strains were inoculated in ...

Embodiment 2

[0064] After the ginger is washed, it is beaten into a slurry by a cooking machine to obtain a ginger slurry. Add water to the ginger slurry so that the weight ratio of ginger accounts for 15% of the entire suspension, adjust the pH to 5.0 to 5.5 with citric acid, and add pectinase (pectinase is 0.03% of the quality of ginger in the ginger suspension). wt%) at 55°C for 1 hour, cooled to room temperature after enzymolysis, added peptone, glucose, dipotassium hydrogen phosphate and anhydrous sodium acetate, sterilized at 116°C for 20 minutes, and prepared ginger culture solution. Among them, peptone 1wt%, glucose 1.5wt%, dipotassium hydrogen phosphate 0.1wt%, anhydrous sodium acetate 0.5wt%.

[0065] Insert the Lactobacillus plantarum 4-3-A cell into the ginger culture solution with an inoculation amount of 1% by volume, ferment at 35° C. and 150 rpm for 36 hours, and then the pH will not change. After the fermentation is over, the fermentation solution is obtained.

[0066] Th...

Embodiment 3-7

[0068] The ginger fermentation extract was prepared according to the method in Example 2, except that the enzymes used before fermentation and their contents were shown in Table 2.

[0069]

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PUM

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Abstract

The invention provides lactobacillus plantarum and application thereof. The lactobacillus plantarum 4-3-A is obtained through self screening, the fermentation period can be shortened and the stability of products among batches can be improved when the fresh ginger is fermented, and the obtained fermentation product is high in active substance content, safe and healthy, has good anti-inflammatory, anti-oxidation, antibacterial and anti-alopecia effects, meets the requirements of cosmetic raw materials, and has good application prospects. Good application prospects are realized in cosmetics. The fresh ginger is fermented through lactobacillus plantarum, and a special fermentation method is combined, so that separation of effective components of the fresh ginger can be better promoted.

Description

technical field [0001] The present invention relates to a novel plant lactobacillus ( Lactobacillus plantarum ) 4-3-A, also related to the Lactobacillus plantarum ( Lactobacillus plantarum ) The application of 4-3-A in the preparation of fermented products, especially in the preparation of ginger fermented products, also relates to a fermented ginger fermented extract and its application in cosmetics, belonging to the technical field of biological fermentation. [0002] technical background [0003] Ginger is the fresh rhizome of Zingiberaceae Zingiberaceae plant Zingiber officinale. It is a perennial herb and is an important spice seasoning in the world. It is also a traditional medicinal and edible plant in Asia. It is pungent and slightly warm in nature. my country has a long history of ginger cultivation, abundant resources, a wide variety of local varieties, and a large output. Traditional medicine believes that ginger is hot in nature and has the functions of dispelli...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A61K8/99A61K8/9794A61Q7/00A61Q5/00A61Q17/00C12R1/25
Inventor 陈清平陆震魏玉洁薛文萍郭学平
Owner BLOOMAGE BIOTECHNOLOGY CORP LTD
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