A strain of Lactobacillus plantarum SC256 and its application

Abstract

The present invention discloses a plant lactobacillus SC256, which has been deposited in Wuhan University, China Type Culture Collection Center, with a deposit date of October 26, 2023, and a deposit number of CCTCC NO: M20232050. The strain SC256 provided by the present invention is highly resistant to artificial gastric juice and intestinal juice, and also has significant tolerance to bile salts; the strain can inhibit α-glucosidase enzyme activity, and can stimulate the secretion of insulin, and has a certain anti-diabetic effect. The strain SC256 has good hydroxyl radical scavenging ability and lipid peroxidation resistance, which can be used for the development of functional foods and living drugs, and has potential application value in diseases such as hypertension and hyperlipidemia. At the same time, the strain can also be used for solid-state fermentation of soybean meal, which can significantly increase the protein content of soybean cake, and can also be used for efficient fermentation of exopolysaccharides, and has significant application value in the biological fermentation production of exopolysaccharides.

Description

Technical Field

[0001] The invention relates to the technical field of microorganisms, and in particular to Lactobacillus plantarum SC256 and applications thereof. Background Art

[0002] Lactic acid bacteria are widely distributed in nature. These various types of lactic acid bacteria constitute an extremely important flora of the human body. As a type of lactic acid bacteria, Lactobacillus plantarum has also attracted much attention. Most types of Lactobacillus plantarum in the human intestine are recognized as safe edible microorganisms. More and more Lactobacillus plantarum have been used in the processing of functional foods, playing an important role in enhancing immune regulation, antibacterial, regulating the balance of intestinal flora, anti-oxidation, degrading cholesterol, lowering blood lipids, lowering blood sugar and blood pressure, etc.

[0003] As an important beneficial bacteria in the human intestine, Lactobacillus plantarum plays an important role mainly by regulating the function of the intestinal immune system and protecting the intestinal mucosa. Its main mechanism is to inhibit the proliferation of harmful bacteria through the organic acids and lactobacilli produced by metabolism, and the secreted exoglycosidase can degrade the heteropolysaccharides of the intestinal mucosal epithelial cells, thereby preventing the adhesion and invasion of toxins. Lactobacillus plantarum has strong free radical scavenging and antibacterial abilities, as well as the ability to degrade cholesterol and triglycerides, which can avoid the occurrence of cardiovascular diseases such as arteriosclerosis, myocardial infarction, and cerebral thrombosis caused by high cholesterol. Some Lactobacillus plantarum can convert soy isoflavones into more biologically active soy isoflavone aglycones during soybean fermentation, improve their antioxidant capacity, and prevent cardiovascular and cerebrovascular diseases. The inhibitory effect of Lactobacillus plantarum on the activity of α-glucosibase stimulates the secretion of insulin, thereby having the effect of lowering blood pressure, blood lipids and blood sugar. In addition, the exopolysaccharides produced by Lactobacillus plantarum fermentation have the functions of scavenging DPPH free radicals, hydroxyl free radicals, anti-lipid peroxidation and reduction ability.

[0004] Although most Lactobacillus plantarum have the beneficial property of acid production, not all Lactobacillus plantarum have specific functions such as lowering blood sugar, lowering blood lipids, anti-oxidation, and producing extracellular polysaccharides. Therefore, discovering new Lactobacillus plantarum with specific functions is extremely important for the development of living drugs. Summary of the invention

[0005] The invention aims to provide a Lactobacillus plantarum SC256, which can be used for the development of living medicines and has potential application value in diseases such as hypertension and hyperlipidemia.

[0006] In order to achieve the above-mentioned purpose, the present invention provides a Lactobacillus plantarum SC256, which has been deposited in the China Center for Type Culture Collection, located at Wuhan University, Wuhan, China. The deposit date is October 26, 2023, and the deposit number is CCTCC NO: M20232050.

[0007] The Lactobacillus plantarum SC256 provided by the invention can be used in preparing anti-diabetic drugs.

[0008] The Lactobacillus plantarum SC256 provided by the invention can be used in the preparation of antioxidant drugs.

[0009] The invention provides an application of Lactobacillus plantarum SC256 in the preparation and development of functional foods.

[0010] The Lactobacillus plantarum SC256 provided by the present invention can be applied to the solid-state fermentation of soybean meal, and can be particularly used to increase the protein content of soybean meal and / or reduce the crude fiber content of soybean meal.

[0011] The Lactobacillus plantarum SC256 provided by the invention can be used for the fermentation production of extracellular polysaccharides.

[0012] The plant lactobacillus SC256 of the present invention has the following advantages:

[0013] (1) The strain has high tolerance to artificial gastric juice (pH=3.0) and intestinal juice (pH=8.0), and also has significant tolerance to bile salts.

[0014] (2) This strain can inhibit the activity of α-glucosidase and stimulate the secretion of insulin, and has a certain anti-diabetic effect.

[0015] (3) The strain has good ability to scavenge hydroxyl free radicals and resist lipid peroxidation. It can be used for the development of living drugs and has potential application value in diseases such as hypertension and hyperlipidemia.

[0016] (4) This strain can be used for solid-state fermentation of soybean meal and can significantly increase the protein content of soybean meal.

[0017] (5) This strain can be used to efficiently ferment extracellular polysaccharides and has significant application value in the biological fermentation production of extracellular polysaccharides. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 The results are the test results of the tolerance of the strain SC256 in the present invention in artificially simulated gastric juice and intestinal juice.

[0019] Figure 2 The figure is the result of the test on the bile salt tolerance of the strain SC256 in the present invention.

[0020] Figure 3 The results are the results of the determination of the adhesion ability of the strain SC256 to Caco-2 cells in the present invention.

[0021] Figure 4 This is the inhibition rate of strain SC256 on rat intestinal α-glucosidase enzyme.

[0022] Figure 5 The results show the effect of strain SC256 on insulin secretion in INS-1 cells.

[0023] Figure 6 The results are the results of the scavenging ability of the strain SC256 of the present invention on DPPH free radicals.

[0024] Figure 7 The results are the results of the test on the scavenging ability of the strain SC256 of the present invention on hydroxyl free radicals.

[0025] Figure 8 The results are for the determination of the anti-lipid peroxidation ability of the strain SC256 in the present invention.

[0026] Fig. 9 The reducing ability test results of strain SC256 in the present invention are shown in FIG.

[0027] Fig.10 The figure shows the result of GSH-Px enzyme activity determination of strain SC256 in the present invention.

[0028] Fig.11 The figure shows the result of T-SOD enzyme activity determination of strain SC256 in the present invention.

[0029] Fig.12 This is the solid-state fermentation production of soybean protein by strain SC256 of the present invention.

[0030] Fig.13 This is the situation of strain SC256 in the present invention producing extracellular polysaccharides using different added amounts of nitrogen sources.

[0031] Fig.14 This is the phylogenetic tree result of 16S rDNA of strain SC256 in the present invention. DETAILED DESCRIPTION

[0032] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0033] The methods not described in detail in the present invention are all conventional methods in the art, and the reagents not described are all conventional reagents in the art.

[0034] The control strains selected by the present invention include the following:

[0035] Lactobacillus rhamnosus LGG (LGG for short), the strain is deposited in the American Type Culture Collection (ATCC) with the deposit number of ATCC 53103;

[0036] Lactobacillus plantarum CT152 (CT152 for short) is deposited in China Center for Type Culture Collection (CCTCC) with the deposit number CCTCC NO:M 2019591.

[0037] Experimental Example 1 Screening and Identification of Lactobacillus

[0038] Please add relevant information about the screening and identification of this strain.

[0039] The naturally fermented Sichuan traditional pickle juice was diluted 10 times to activate the strain, and the diluted juice was applied to a 0.75% CaCO 3 The culture medium was placed on an MRS solid plate and cultured in a 37°C incubator for 3 to 5 days. A single colony with a calcium-soluble ring was picked out for staining and microscopic examination, and it was repeatedly streaked on the plate for purification to obtain a single colony, which was stored in glycerol ultra-low temperature for further identification.

[0040] The genome sequence of the strain preserved above was extracted by CTAB method, and the 16S rDNA fragment of the strain was amplified and sequenced using universal primers (27F and 1495R). After sequencing analysis, MEGA11 was used to construct the phylogenetic tree of the strain's 16S rDNA. The results are as follows: Fig.14 As shown, the results show that the strain is Lactobacillus plantarum, named SC256, and deposited in China Center for Type Culture Collection, Wuhan University, Wuhan, China. The deposit date is October 26, 2023, and the deposit number is CCTCCNO: M20232050.

[0041] The MRS liquid culture medium used for lactobacillus includes: 10g of peptone, 10g of beef extract, 5g of yeast extract powder, 2g of diammonium hydrogen citrate, 20g of glucose, 5g of sodium acetate, 2g of dipotassium hydrogen phosphate, 0.25g of magnesium sulfate heptahydrate, 0.25g of manganese sulfate, 1mL of Tween-80, 1000mL of distilled water, and pH=6.2-6.5. The MRS solid culture medium is prepared by adding 10-15% agar to the liquid culture medium.

[0042] The fermentation conditions were: time 60 h, temperature 30° C., pH=6.

[0043] Experimental Example 2: Study on the Characteristics of Lactobacillus

[0044] 2.1 Lactobacillus tolerance to simulated human gastrointestinal tract

[0045] Preparation of simulated gastrointestinal fluid: Weigh a certain amount of pepsin and trypsin and dissolve them in PBS buffer at pH = 3.0 and pH = 8.0, respectively, to make their concentrations 3g / L and 1g / L, and then filter the obtained simulated gastrointestinal fluid through a 0.22μm filter membrane to obtain the finished product for use.

[0046] Gastrointestinal fluid tolerance test: The freshly cultured lactobacillus culture was centrifuged at 4°C, 6000×g for 15 min, the fermentation supernatant was removed, washed 3 times with PBS, resuspended in physiological saline (0.85%), and the final concentration of the culture was adjusted to 1×10 9 CFU / mL, then cultured in a 37°C constant temperature incubator, recording the culture time, taking 1mL of bacterial solution and diluting it 10 times in 9mL of sterile distilled water after 1h, 2h and 3h, and then counting the number of live bacteria according to the plate counting method. After 3h in simulated gastric fluid, take 1mL of bacterial suspension and add it to 9mL of intestinal fluid, gently shake and mix, and then culture at 37°C. Take 1mL after 2h, 4h and 8h to count the number of live bacteria. The survival rate of Lactobacillus in artificial simulated gastrointestinal fluid is calculated using the following formula 1:

[0047] Survival rate (%) = (logCFU N1 / logCFU N0) × 100% (Formula 1)

[0048] Wherein, N1 in the formula is the number of live lactobacilli after treatment with simulated gastrointestinal fluid, and N0 is the number of live lactobacilli before treatment.

[0049] The results of the tolerance test of strain SC256 in artificial simulated gastric juice (pH = 3.0) and intestinal juice (pH = 8.0) are as follows: Figure 1As shown, it can be seen that the survival rate of strain SC256 in artificial gastric juice (pH=3.0) and intestinal juice (pH=8.0) is greater than 95%, which is much higher than the commercial probiotic LGG.

[0050] 2.2 Lactobacillus tolerance to bile salts

[0051] The concentration of the cultured bacteria was 1×10 9 CFU / mL lactobacillus strains were inoculated into two MRS-THIO (0.2% sodium thioglycolate MRS) culture media A (0.3% bile salt) and B at a 3% inoculum size at the same time, 200 μL of liquid was drawn every 15 min for OD600 detection, and the time T1 and T2 required for the lactobacillus suspension concentration in the two culture media to reach 0.3 unit were recorded. These two time differences (T2-T1) were the delay time (LT) of lactobacillus growth in bile salts. If the bile salt tolerance of the strain was stronger, its LT value would be smaller, otherwise it would be larger.

[0052] The results of the bile salt tolerance test of strain SC256 were obtained as follows: Figure 2 As shown, it can be seen that the bile salt tolerance of strain SC256 is not only higher than that of CT152, but also significantly higher than that of the commercial strain LGG.

[0053] 2.3 Adhesion ability of Lactobacillus to Caco-2 cells

[0054] The Caco-2 cell model (Human colon adenocarcinoma cell line) is the first intestinal absorption cell model widely used by foreign pharmaceutical companies and laboratories. It is also the best intestinal transport model and epithelial transport model to date. Caco-2 cell cryopreservation is stored in liquid nitrogen. During the experiment, the cells were revived and placed in a culture bottle, and high-glucose DMEM culture medium was added, to which 20% (FBS), 1% non-essential amino acids, and 1% double antibody (penicillin-streptomycin) were added, and the cells were incubated in 5% CO 2 , cultured in a cell culture incubator at 37°C, the cell culture medium was replaced every 2 days, and the cells were subcultured at a ratio of 1:3 every 3 days. Subcultured 3-5 times to ensure that the cell viability was restored before subsequent experiments could be carried out.

[0055] Bacterial fluorescent labeling: The prepared lactobacillus strain was suspended in 100 mg / mL FIFC and incubated at 37°C in the dark for 60 min. Then centrifuged at 3000 g and 4°C for 5 min, the supernatant was discarded, and the supernatant was washed several times with sterilized PBS until the supernatant was no longer yellow. The purpose of this operation was to remove the FITC that did not successfully bind to the lactobacillus. Subsequently, the lactobacillus labeled with FITC was resuspended in PBS to a final concentration of 1×10 8 CFU / mL.

[0056] Adhesion test: The negative control of the test was set as Caco-2 cells without lactobacillus, while the test group was added with 1 mL of DMEM culture medium and 1 mL of FITC fluorescently labeled lactobacillus. Six replicates were set up. After addition, the 6-well plate was placed in a cell culture incubator for 60 minutes, and then the cell culture plate was taken out and the suspended liquid was discarded to remove the lactobacillus cells that were not adhered. After that, trypsin digestion was performed in each culture well, and the complete medium was neutralized. Finally, all the liquid in the 6-well plate was collected and its intensity was measured with a fluorescent microplate reader. The excitation wavelength was 495 nm and the emission wavelength was 519 nm. The calculation formula for the bacterial adhesion rate is shown in Formula 2:

[0057] Bacterial adhesion rate (%) = (A1 / A0) × 100% (Formula 2)

[0058] Wherein: A1 is the relative fluorescence intensity of the cell suspension after lactobacillus adheres to Caco-2 cells and is washed; A0 is the relative fluorescence intensity of the cell suspension before lactobacillus adheres to Caco-2 cells.

[0059] The results of the test on the adhesion ability of strain SC256 to Caco-2 cells were obtained as follows Figure 3 As shown, it can be seen that strain CT152 has the strongest cell adhesion ability, followed by SC256, both of which are significantly higher than strain LGG.

[0060] Experimental Example 3 Study on the Anti-diabetic Effect of Lactobacillus

[0061] 3.1 Inhibitory effect of lactobacillus on the activity of α-glucosibase

[0062] Take 25 μL of the fermentation supernatant (CFS) or cell-free extract (CFE) of the normally cultured lactobacillus strain, then add 75 μL of PNPG solution (20 mmol / L) and mix, then add 150 μL of PBS (pH = 6.8). The mixture of the three was placed in a 37°C water bath for 10 minutes, then 50 μL of 0.17 U / mL α-glucosidase solution was added uniformly and the reaction continued for 10 minutes, and finally 50 μL of 0.2 mol / L Na 2 CO 3 The entire reaction was terminated. Finally, PBS was used as a blank control to measure the absorbance value at OD 405 in the reaction solution in the test tube. The inhibition rate of each component of the corresponding lactobacillus on the activity of α-glucosibase was calculated according to the following formula 3:

[0063] α-glucosidase inhibition rate (%) = [1-(B-B0) / (A-A0) × 100% (Formula 3)

[0064] Among them, A in the formula refers to a solution containing only α-glucosidase; B refers to a solution containing α-glucosidase and a sample to be tested; A0 refers to a solution containing neither; B0 refers to a solution containing only the sample to be tested, and the insufficient volume is made up with PBS.

[0065] By measuring the inhibition rate of rat intestinal α-glucosidase, the inhibition rate of strain SC256 on rat intestinal α-glucosidase was obtained as follows Figure 4 As shown, it can be seen that the inhibition rate of strain SC256 and strain LGG on rat intestinal α-glucosidase is comparable, but higher than that of CT152.

[0066] 3.2 Glucose stimulates insulin secretion

[0067] The activated Lactobacillus strains were cultured at 37°C and the cell concentration was adjusted to 1×10 9 CFU / mL, after ultrasonic inactivation, the purpose is to prevent the live bacteria from competitively inhibiting INS-1 cells. Then centrifuge at 4℃, 8000×g for 5min to obtain the precipitate. Resuspend in RPMI 1640 without penicillin and streptomycin, and then refrigerate the culture medium at 4℃ for later use.

[0068] Cell plating: After INS-1 cells were activated, the cells were counted under a microscope and then plated at 5×10 6 cells / mL were inoculated into a 6-well plate and placed in a cell culture incubator for overnight culture. After the cell culture supernatant was removed, the different lactobacilli inactivated and disrupted solutions prepared in advance were added with glucose-stimulated insulin secretion (GSIS) solution for intervention. The culture was continued at 37°C and 5% CO 2 The cells were incubated in an incubator for 24 h. After completion, they were washed several times with sterile PBS water, and high-glucose RPMI complete medium (16.7 mmol / L) was added. The cells were incubated for 60 min to obtain the cell supernatant. The amount of insulin in the cell supernatant of each group was then determined using a rat insulin (INS) ELISA kit.

[0069] The results of the effect of strain SC256 on insulin secretion in INS-1 cells are shown in Figure 5 As shown, the assay showed that strain CT152 had the strongest stimulatory effect, followed by strain LGG, indicating that strain SC256 had certain anti-diabetic efficacy and could be used for the preparation and development of anti-diabetic drugs, with potential and value for drug development.

[0070] Experimental Example 4 Determination of the comprehensive antioxidant capacity of Lactobacillus

[0071] 4.1 Determination of the ability of lactobacilli to scavenge DPPH free radicals

[0072] Take 1 mL of the fermentation supernatant (CFS), cell-free extract (CFE) or intact cells (IC) of the prepared lactobacillus strain, add an equal volume of DPPH solution (0.2 mmol / L), mix the two thoroughly, dark-treat for 30 minutes, and centrifuge for 10 minutes (4°C, 3000×g). Then transfer the supernatant to a new tube, adjust the absorbance at OD517 nm to zero with anhydrous ethanol, and add 1 mL of sterile saline to the blank control. The scavenging rate of the lactobacillus components for DPPH free radicals is calculated according to the following formula 4:

[0073] DPPH free radical scavenging rate (%) = (1-A517 Sample / A517 Blank) × 100% (Formula 4)

[0074] The results of the scavenging ability of strain SC256 on DPPH free radicals were obtained as follows: Figure 6 As shown, it can be seen that the strain LGG has better scavenging ability for DPPH free radicals than CT152 and SC256.

[0075] 4.2 Determination of the ability of lactobacilli to scavenge hydroxyl radicals

[0076] The ability of CFS, CFE and IC of Lactobacillus strains to scavenge hydroxyl free radicals was detected using a kit, and the specific operation steps were strictly carried out in accordance with the kit instructions.

[0077] The results of the scavenging ability of strain SC256 on hydroxyl free radicals were obtained as follows: Figure 7 As shown, it can be seen that strain SC256 has a good ability to scavenge hydroxyl free radicals, especially the bacterial cells have the strongest scavenging ability.

[0078] 4.3 Determination of the anti-lipid peroxidation ability of Lactobacillus

[0079] Take 0.5mL of CFS, CFE and IC of the lactobacillus strain to be tested in a test tube, add 1mL of linoleic acid emulsion, 200μL of 0.01% FeSO4 and 0.01% vitamin C, and 0.5mL of PBS (pH=7.4), mix well in the test tube, and react overnight (12h) in a 37°C water bath, then take 2mL of the reaction solution and place it in a new test tube, add 200μL of 0.4% trichloroacetic acid and 0.4% BHT, and finally add 2mL of 0.8% TBA and shake and mix again. After treating in a boiling water bath for 0.5h, cool the sample at room temperature, extract it with chloroform, centrifuge and take the supernatant for measurement at OD value of 532nm, and add 1mL of sterile saline to the blank control. Calculate the anti-lipid peroxidation ability of each component of lactobacillus, and the calculation formula is shown in Formula 5 below.

[0080] Anti-lipid peroxidation rate (%) = (1-A532 Sample / A532 Blank) × 100% (Formula 5)

[0081] The results of the anti-lipid peroxidation ability test of strain SC256 were as follows: Figure 8 As shown, it can be seen that the anti-lipid peroxidation ability of the fermentation supernatant (CFS) and cell-free extract (CFE) of strain SC256 is higher than that of CT152 and LGG, but the intact cell (IC) is slightly lower than the two.

[0082] 4.4 Determination of reducing ability of Lactobacillus

[0083] Take 0.5 mL of CFS, CFE and IC of Lactobacillus strains and add 1% K 3 [Fe(CN) 6 ] and PBS (pH = 6.6) 0.5mL each, mix thoroughly with a vortex oscillator, place in a 50℃ water bath for 20min, quickly cool in ice water after completion, add trichloroacetic acid (10%) 0.5mL, and then centrifuge at 3000×g, 4℃ for 10min, take 1mL of the supernatant and add 1mL of ferric chloride (0.1%), continue to react at room temperature for 10min, and then measure at OD = 700nm to calculate the reducing ability of lactobacillus, use 0.5mL of sterile distilled water after the reaction as a control, adjust to zero with distilled water, and use cysteine ​​as a standard to characterize the reducing power.

[0084] The results of the reduction ability test of strain SC256 were as follows: Fig. 9 As shown, the reducing capacity of the intact cells (IC) of strain SC256 was similar to that of strain LGG, and both were higher than that of CT152.

[0085] 4.5 Determination of GSH-Px and T-SOD enzyme activities of Lactobacillus

[0086] GSH-Px and T-SOD kits were used to detect the activities of key antioxidant enzymes in CFS and CFE of Lactobacillus strains, and the specific operations were carried out strictly in accordance with the kit instructions.

[0087] The results of GSH-Px activity assay of strain SC256 were obtained as follows Fig.10 As shown, it can be seen that the peroxidase activity of strain SC256 is much higher than that of strains LGG and CT152.

[0088] The results of T-SOD activity assay of strain SC256 were obtained as follows: Fig.11 As shown, the total SOD activity of strain SC256 was similar to that of LGG, but the cell-free extract (CFE) of strain LGG had almost no enzyme activity.

[0089] In summary, the strain SC256 provided by the present invention has significant blood sugar lowering, lipid lowering, anti-oxidation and other effects, can be used for the development of living drugs, and has potential application value in diseases such as hypertension and hyperlipidemia.

[0090] Application Example 1 Application of strain SC256 in solid-state fermentation of soybean meal

[0091] The strain SC256 was inoculated into MRS liquid culture medium and cultured at 37°C and 180 r / min for 24 h to prepare fermentation seed liquid.

[0092] The solid fermentation medium was: soybean cake: corn flour (4:1) 20 g, distilled water 8 mL, fermentation seed liquid 2 mL;

[0093] Fermentation conditions: fermentation at 37℃ for 48h, and drying of solid fermentation product at 60℃.

[0094] The results of solid-state fermentation of SC256 to produce soybean protein are as follows: Fig.12 As shown, it can be seen that the solid fermentation of strain SC256 using soybean cake and corn flour not only significantly increased the protein content of soybean cake, but also significantly reduced the crude fiber content.

[0095] Application Example 2 Application of strain SC256 in extracellular polysaccharide fermentation

[0096] Extracellular polysaccharide fermentation medium: 15 g, 25 g and 35 g of peptone:soybean protein (1:1) were added respectively, and 2 g of diammonium hydrogen citrate, 10 g of glucose, 5 g of sucrose, 5 g of malt extract powder, 5 g of sodium acetate, 2 g of dipotassium hydrogen phosphate, 0.25 g of magnesium sulfate heptahydrate, 0.25 g of manganese sulfate, 1 mL of Tween-80, and 1000 mL of distilled water were added, pH = 6.2-6.5.

[0097] The fermentation conditions were: time 60 h, temperature 30° C., pH=6 and inoculation amount 3%.

[0098] It was used to determine the production of extracellular polysaccharides by strain SC256 using different amounts of nitrogen sources (peptone: soy peptone = 1:1). The results of the post-fermentation determination were as follows: Fig.13 As shown, it can be seen that strain SC256 can synthesize 760.0 g / L of extracellular polysaccharides when fermented with 20 g / L of glucose, sucrose and malt extract powder as carbon sources and 25 g / L of peptone:soy protein (1:1), with significant yield, and has significant application value in the biological fermentation production of extracellular polysaccharides.

[0099] Although the content of the present invention has been described in detail through the above preferred embodiments, it should be appreciated that the above description should not be considered as a limitation of the present invention. After reading the above content, it will be apparent to those skilled in the art that various modifications and substitutions of the present invention will occur. Therefore, the protection scope of the present invention should be limited by the appended claims.

Claims

1. A Lactobacillus plantarum ( Lactiplantibacillus plantarum )SC256, characterized in that, This strain has been deposited in the China Center for Type Culture Collection, located at Wuhan University, Wuhan, China. The deposit date is October 26, 2023, and the deposit number is CCTCC NO: M20232050.

2. Use of plant lactobacillus SC256 as claimed in claim 1 in preparing antidiabetic drugs.

3. application of plant lactobacillus SC256 as claimed in claim 1 in the preparation and development of functional foods.

4. Application of plant lactobacillus SC256 as claimed in claim 1 in soybean meal solid-state fermentation.

5. The use according to claim 4, characterized in that: The application comprises increasing the protein content of bean cake or / and reducing the crude fiber content of bean cake.

6. Application of plant lactobacillus SC256 as claimed in claim 1 in the production of exopolysaccharide fermentation.

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