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Weissella mesenteroides for promoting production of flavor substances in fermented food and application of Weissella mesenteroides

A Weissella enteric membrane technology, applied in the field of Weissella enteroides, can solve problems such as flavor characteristics, tolerance safety, lack of in-depth understanding of substrate utilization, etc., to improve substrate utilization, The effect of reducing production costs and improving flavor profiles

Pending Publication Date: 2022-05-10
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Weissella genus exists in many food fermentation processes, but the role of this genus in food fermentation, such as flavor characteristics, tolerance, interaction with other microorganisms, safety, substrate utilization, etc., is lacking in-depth understanding

Method used

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  • Weissella mesenteroides for promoting production of flavor substances in fermented food and application of Weissella mesenteroides
  • Weissella mesenteroides for promoting production of flavor substances in fermented food and application of Weissella mesenteroides
  • Weissella mesenteroides for promoting production of flavor substances in fermented food and application of Weissella mesenteroides

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Example 1: Isolation and screening of Weissella enterica from liquor fermented grains

[0038] (1) Strain isolation and screening

[0039] Weigh 5g of wine fermented grains sample and dissolve in 150mL sterile normal saline, fully shake and mix for 30min, dilute 10 5 times, spread on the MRS solid medium, culture at 37°C for 48 hours, select a single colony, and transfer the selected single colony to the basic medium, cultivate for 36 hours, and transfer the basic culture medium to the liquid grain medium Carry out fermentation, and carry out the detection of flavor substance.

[0040] (2) Strain identification

[0041] Carry out molecular biology identification to the superior performance bacterial strain obtained by step (1) screening, utilize the bacterium classification identification primer to amplify the 16S rDNA fragment of above-mentioned screened microorganism, and carry out gel electrophoresis. The amplified product is sequenced and compared, and the strain...

Embodiment 2

[0043] Example 2: Detection of bacterial strain tolerance

[0044] (1) Acid resistance test of bacterial strains

[0045] A loop of Weissella enterica-like cells screened in Example 1 was inoculated into the basal medium, and cultured for 24 hours. Use lactic acid or hydrochloric acid to adjust the pH of basal medium 1 to 5.0, 4.0, 3.0, 2.7, 2.4, and 2.1, respectively, and set 3 parallel groups for each pH, ​​and insert OD in equal amounts of medium with different pH 600 =1 basal culture solution, cultured statically for 48 hours at 37°C. The strain growth is shown in Table 1. The results showed that Weissella enteritiformis CGMCC NO.22238 has acid tolerance and can adapt to and function in the acidic environment of fermented food.

[0046] Table 1 The growth of Weissella enteritiformis CGMCC NO.22238 under acidic conditions (OD 600 )

[0047]

[0048] (2) Strain resistance to ethanol test

[0049] A loop of Weissia enteritidis bacteria was inoculated into the liquid ...

Embodiment 3

[0060] Example 3: Flavor Potential Analysis of Weissella Enteritidis CGMCC NO.22238

[0061] (1) Whole genome sequencing of strains

[0062] Whole genome sequencing of Weissella enteroides CGMCC NO.22238. Whole genome extraction methods, library construction methods, fragment purification methods, and PacBio platform sequencing methods refer to papers: Won Hyong Chung, Jisu Kang, Mi Young Lim, Tae-joong Lim, Sanghyun Lim, Seong Woon Roh and Young-Do Nam, 2018. Complete genome sequence and genomic characterization of Lactobacillus acidophilus LA1(11869BP). Frontiers in pharmacology 9.

[0063] The assembled genome sequence of Weissella enteritidis CGMCC NO.22238 was compared with the reported genome of Weissia enteritidis, and the genome information is shown in Table 5.

[0064] Table 5 Basic genome comparison information of Weissella enterofasciata CGMCC NO.22238

[0065]

[0066]Among them, the corresponding situation of Weissella enteroides strain NCBI Genbank assembly...

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Abstract

The invention discloses Weissella mesenteroides for promoting production of flavor substances in fermented food and application of the Weissella mesenteroides, and belongs to the field of microorganisms, the technical field of bioengineering and the field of food. The Weissella mesenteroides with the preservation number of CGMCC (China General Microbiological Culture Collection Center) NO.22238, which is obtained by screening, comes from fermented grains for brewing Chinese liquor, has the properties of acid resistance, ethanol resistance, high temperature resistance and high salt resistance, and can adapt to the production environment of various foods; the strain has a gene for coding a plurality of substrate degrading enzymes, does not have a gene for coding an enzyme related to a biogenic amine or nitrite synthesis route, and is an excellent and safe brewing microorganism; when co-cultured with saccharomyces cerevisiae, Wickerhamomyces anomalus, lactobacillus acidophilus or brewage flavor flora, the strain can promote the flavor yield and the generation of substance types, and can be applied to pickles, enzymes, fermented meat products and other foods to improve the flavor characteristics of the fermented foods and reduce the production cost.

Description

technical field [0001] The invention relates to a Weissia enterica-like bacteria that promotes the production of flavor substances in fermented food and its application, and belongs to the field of microbiology, bioengineering technology and food. Background technique [0002] Fermented food is a very important industry that affects human life in many aspects such as economy and health. Fermented food is widely welcomed by consumers, and one of the important reasons is that fermented food has a variety of flavor substances, most of which are produced by the growth and metabolism of microorganisms. Among many microorganisms, lactic acid bacteria play an important role. Weissella is a common lactic acid bacteria genus, which widely exists in different food brewing systems and brewing environments, and has a high relative abundance in different brewed foods. Current studies have shown that the main function of lactic acid bacteria in the fermentation process is to produce aci...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N1/16C12G3/02A23L29/00A23L2/38C12R1/01C12R1/865C12R1/645C12R1/225
CPCC12N1/20C12N1/16C12G3/02A23L29/065A23L2/382Y02P60/87
Inventor 吴群徐岩曲冠颐
Owner JIANGNAN UNIV
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