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Pediococcus acidilactici for promoting production of flavor substances in fermented food and application of pediococcus acidilactici

A technology of Pediococcus lactis and food, applied to the bacteria used in food preparation, the function and application of food ingredients, etc., can solve the problems of flavor characteristics, tolerance safety, lack of in-depth understanding of substrate utilization, etc., and achieve improvement Effects of substrate utilization, reduced production cost, and improved flavor profile

Active Publication Date: 2022-05-27
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pediococcus 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 lack of in-depth understanding

Method used

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  • Pediococcus acidilactici for promoting production of flavor substances in fermented food and application of pediococcus acidilactici
  • Pediococcus acidilactici for promoting production of flavor substances in fermented food and application of pediococcus acidilactici
  • Pediococcus acidilactici for promoting production of flavor substances in fermented food and application of pediococcus acidilactici

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1: Isolation and screening of Pediococcus lactis from liquor fermented grains

[0038] (1) Strain isolation and screening

[0039] Weigh 5g of the wine grain sample and dissolve it in 150mL of sterile saline, shake and mix for 30min, and dilute to 10 7 times, coated on MRS solid medium supplemented with triton, cultured at 37°C for 48 h, and single colonies were selected; the selected single colonies were transferred to the acid-producing screening medium, and the medium around the selected colonies was obviously changed to Single yellow colony. The selected single colony was transferred to the basal medium, cultured for 36 hours, the basal medium was transferred to the liquid grain medium for fermentation, and flavor substances were detected.

[0040] (2) Identification of strains

[0041] Molecular biology identification is carried out on the strains obtained by screening in step (1), and the 16S rDNA fragments of the microorganisms obtained from the scr...

Embodiment 2

[0043] Example 2: Detection of strain tolerance

[0044] (1) Strain acid resistance test

[0045] A ring of Pediococcus lactis bacteria screened in Example 1 was inoculated into a liquid basal medium, and cultured for 28 hours. Adjust the pH of the basal medium to 5.0, 4.0, 3.0, 2.7, 2.4, and 2.1 with lactic acid or hydrochloric acid, respectively. Each pH is set to 3 groups in parallel, and the OD is inserted into the medium with equal amounts of different pH. 600 = 1 basal medium, cultured at 37°C for 48h. The strain growth is shown in Table 1. The results showed that Pediococcus lactis CGMCC NO.22237 had acid tolerance, and could adapt to and function in the brewing environment of fermented grains.

[0046] Table 1 Growth of Pediococcus lactis CGMCC NO.22237 under acidic conditions

[0047]

[0048] (2) Strain ethanol resistance test

[0049] A ring of Pediococcus lactis was inoculated into the basal medium and cultured at 37°C for 28h to obtain seed liquid. Ethano...

Embodiment 3

[0060] Example 3: Analysis of the flavor potential of Pediococcus lactis CGMCC NO.22237

[0061] (1) Sequencing of the whole genome of the strain

[0062] Whole genome sequencing of Pediococcus lactis CGMCC NO.22237. Whole genome extraction method, library construction method, fragment purification method, PacBio platform sequencing method refer to the paper: Won Hyong Chung, Jisu Kang, MiYoung 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 Pediococcus lactis CGMCC NO.22237 was compared with the reported Pediococcus lactis genome, and the genome information is shown in Table 5.

[0064] Table 5 Basic genome comparison information of Pediococcus lactis CGMCC NO.22237

[0065]

[0066]The corresponding conditions of the NCBI Genbank assembly number of the Pediococcus lactis strains u...

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Abstract

The invention discloses pediococcus acidilactici for promoting production of flavor substances in fermented food and application of the pediococcus acidilactici, and belongs to the field of microorganisms, the technical field of bioengineering and the field of food. The pediococcus acidilactici with the preservation number of CGMCC (China General Microbiological Culture Collection Center) NO.22237 is screened from Chinese white spirit fermented grains, has relatively strong acid resistance, ethanol resistance and high temperature resistance, and can adapt to production environments of various foods; the capability of producing alcohol, acid and ester flavor substances is relatively strong, and the gene for encoding biogenic amine or nitrite synthetic pathway related enzyme is not contained. The strain is fermented together with saccharomyces cerevisiae, pichia kudriavzevii, lactobacillus acidophilus or a fermented food flavor microorganism conforming bacterial agent, so that the production of flavor substances can be promoted; the method 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 kind of Pediococcus lactis that promotes the production of flavor substances in fermented food and its application, and belongs to the field of microorganisms, the field of bioengineering technology and the field of food. Background technique [0002] Fermented food affects human life in many aspects such as economy and health, and is a very important industry. Fermented food is widely welcomed by consumers. One of the important reasons is that fermented food has various flavor substances, most of which are produced by the growth and metabolism of microorganisms. Among many microorganisms, lactic acid bacteria play an important role. Pediococcus is a common genus of lactic acid bacteria, widely present in different food brewing systems and brewing environments, and has a high relative abundance in different brewed foods. Current research shows that the function of lactic acid bacteria in the fermentation process mainly has ...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N1/16C12N1/18C12G3/02A23C19/06A23L2/38A23L11/50A23L13/40A23L17/00A23L19/20A23L27/60A23L29/00A23L33/00C12R1/01C12R1/865C12R1/84C12R1/225
CPCC12N1/20C12N1/16C12N1/18C12G3/02A23L29/065A23L2/382A23L19/20A23L13/45A23L17/65A23L27/60A23L11/50A23C19/063A23L33/00A23V2002/00A23V2400/413A23V2200/30C12G3/026C12N1/205C12R2001/01Y02P60/87C12R2001/46
Inventor 吴群徐岩曲冠颐
Owner JIANGNAN UNIV
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