A strain of Lactobacillus plantarum and its application in fermentation preparation of low-salt chopped peppers

Abstract

The present invention discloses a strain of Lactobacillus plantarum and its application in fermentation preparation of low-salt chopped peppers. The present invention screened a strain of Lactobacillus plantarum JEB, which was classified and named as Lactobacillus plantarum JEB (Lactiplantibacillus plantarum JEB), and was deposited in the China Center for Type Culture Collection on January 5, 2024, with a deposit number of CCTCC M 2024023, and a deposit address: Wuhan University, China. Studies have shown that the plant lactobacillus JEB has good tolerance, excellent fermentation characteristics, and significant nitrite-reducing ability. It has a significant effect in low-salt chopped pepper fermentation products, and has a significant effect in bile salt tolerance and blood lipid reduction. The low-salt chopped peppers prepared by fermentation of the strain remain bright in color, moderate in acidity, and fragrant in flavor without adding any food additives, and have a good sensory experience.

Description

Technical Field

[0001] The invention belongs to the technical field of microorganisms and relates to a plant lactobacillus strain and application thereof in fermenting and preparing low-salt chopped peppers. Background Art

[0002] Chopped pepper is a traditional specialty pickled product in southwest China. It is mainly divided into seasoned chopped pepper and original chopped pepper according to the different raw materials. Seasoned chopped pepper is made from high-salt salted pepper through desalting, seasoning, sealing and sterilization. This kind of chopped pepper has a soft taste and poor flavor because it is not fermented, and the nutrient loss is large due to the desalination of salt embryo. Original chopped pepper is often directly called chopped pepper. It uses fresh pepper as raw material and is directly fermented by lactic acid bacteria, yeast and other microorganisms. It has the advantages of crisp texture, charming flavor, and basically no loss of pepper nutrition. It is deeply loved by people. The dominant flora in chopped pepper and the nutritional components of pepper itself play an important role in regulating the balance of human intestinal microecology, preventing digestive tract diseases and protecting human health.

[0003] Currently, most of the chopped chili peppers on the market are fermented naturally using traditional high-salt methods. The fermentation process is slow and the fermentation cycle is long. In addition, most companies excessively pursue the taste of the chopped chili peppers by adding some food additives to increase the flavor, while ignoring the fermentation process of the chopped chili peppers themselves. This results in problems such as the fermentation results of the chopped chili peppers being difficult to control and the product quality being difficult to guarantee. In addition, a high-salt diet will directly increase the risk of chronic diseases and organ damage.

[0004] The microbial flora in traditional chopped peppers is very complex. When the environment is polluted or the operation is improper, such as the intermittent destruction of the anaerobic environment during the fermentation process, the anaerobic fermentation rate of lactic acid bacteria is inhibited, the proliferation of spoilage bacteria and the accumulation of nitrite are promoted, resulting in the production of white film and spoilage smell during the fermentation and storage process. This not only affects the production of chopped peppers, but also poses a great threat to human health. Therefore, it is very necessary to clarify the basic characteristics of the dominant strains in chopped peppers and eliminate harmful strains.

[0005] The characteristics of natural fermentation, such as unclear fermentation flora and fermentation conditions, also make it impossible to guarantee the number of live beneficial microorganisms in chopped peppers and whether they can effectively play a beneficial role after entering the human body. Therefore, it is also very necessary to understand the number of live dominant bacteria in chopped peppers after fermentation.

[0006] With the transformation of the global dietary structure, the dietary pattern of Chinese residents has changed from a traditional diet based on grains to a diet that consumes a lot of meat, oil and other foods. With the increase in the number of overweight and obese people, the risk of cardiovascular disease, metabolic syndrome (including hypertension, dyslipidemia and insulin resistance), metabolic diseases such as non-alcoholic fatty liver, musculoskeletal diseases and lung diseases is also increasing year by year. Capsaicin and dihydrocapsaicin are the main active ingredients in pepper fruits. They themselves have certain anti-obesity and anti-hypertension effects, but long-term exposure to high doses of capsaicin can induce peptic ulcers. Therefore, it is necessary to develop probiotics with the effects of lowering blood lipids and decomposing capsaicin to combine peppers to prevent and treat metabolic syndrome and reduce the harm caused by it.

[0007] Chinese patent CN107348431A discloses a method for producing low-salt chopped chili peppers by fermentation with multiple strains, but does not report the probiotic effects of the fermented strains, and uses a multi-strain composite fermentation agent. Chinese patent CN110760464A relates to a plant lactobacillus with nitrite-reducing activity and α-glucosidase activity and its application in chopped chili peppers, but does not report plant lactobacillus with choline resistance and cholesterol-lowering functions. Summary of the invention

[0008] The invention aims to provide a Lactobacillus plantarum JEB and application thereof in fermenting and preparing low-salt chopped chili peppers.

[0009] To achieve the above object, the present invention provides the following technical solutions:

[0010] The present invention screened a strain of Lactobacillus plantarum JEB, which was classified and named Lactobacillus plantarum JEB (Lactiplantibacillus plantarum JEB), and was deposited in the China Center for Type Culture Collection on January 5, 2024, with a deposit number of CCTCC M 2024023, and a deposit address: Wuhan University, China. The plant lactobacillus JEB was isolated from the homemade chopped peppers of traditional farmers in Tongdao Dong Autonomous County, Huaihua City, Hunan Province. The strain was identified as plant lactobacillus by 16SrDNA sequencing analysis and named Lactobacillus plantarum JEB (Lactiplantibacillus plantarum JEB). Studies have found that the strain has good tolerance to artificial gastrointestinal fluid, high tolerance to acid and NaCl, and good fermentation characteristics; the strain also has the effects of reducing nitrite, bile salt and blood lipids.

[0011] The application of the plant lactobacillus JEB in preparing a product having the effects of reducing nitrite, tolerating bile salts and reducing blood lipids. Preferably, the application of the plant lactobacillus JEB in fermenting a fermented product having the effects of reducing nitrite, tolerating bile salts and reducing blood lipids. The fermented product is low-salt chopped pepper.

[0012] The application of the plant lactobacillus JEB in fermentation preparation of low-salt chopped peppers. The low-salt chopped peppers have the effects of reducing nitrite, tolerant bile salt and reducing blood lipids.

[0013] A low-salt chopped pepper fermentation agent with bile salt tolerance and blood lipid lowering effects, the fermentation agent contains the above-mentioned Lactobacillus plantarum JEB.

[0014] A fermentation preparation method for low-salt chopped peppers with bile salt tolerance and blood lipid lowering effects, using the above-mentioned Lactobacillus plantarum JEB to ferment and prepare the low-salt chopped peppers.

[0015] A low-salt chopped pepper with bile salt tolerance and blood lipid lowering effects is prepared by fermenting the above-mentioned Lactobacillus plantarum JEB.

[0016] The present invention found that the selected plant lactobacillus JEB has significant effects in reducing nitrite, bile salt tolerance and blood lipids. The plant lactobacillus JEB is used to ferment low-salt chopped peppers, and the fermentation process adopted is a conventional fermentation process, including: washing peppers; soaking in salt water; drying; chopping; adding a small amount of salt, sucrose and white wine; packaging; fermentation; low-salt chopped peppers finished product. The amount of salt added to the fermented chopped peppers (5.6%) is significantly lower than that of traditional fermentation (8-10%), and the number of live bacteria after fermentation reaches 2.0×10 8 CFU / mL, moderate sourness, crisp texture, charming flavor, and sensory evaluation score of 19.2 (out of 20).

[0017] Beneficial effects of the present invention:

[0018] The present invention screened a strain of Lactobacillus plantarum JEB. Studies have shown that the number of viable bacteria of Lactobacillus plantarum JEB in artificial gastric juice and artificial intestinal juice after 3 hours is 2.5×10 9 CFU / mL and 2.6×10 9 CFU / mL, and the survival rates were 28.8% and 80.0%, respectively, with good tolerance. The degradation rate of nitrite by Lactobacillus plantarum JEB after 12 hours of culture was 84.5%, and the degradation rate of nitrite after 24 hours of culture was 100%, which had a significant effect on reducing nitrite. The tolerance rate of Lactobacillus plantarum JEB in 0.5% bile salt solution was 51.0%, and the degradation rate of cholesterol reached 41.3% after 24 hours of culture, which had significant bile salt tolerance, nitrite reduction and lipid-lowering effects. It was preliminarily judged that the strain may also contain nitrite reductase, active polysaccharides or other substances.

[0019] The low-salt chopped chili peppers prepared by fermentation with the plant lactobacillus JEB screened by the present invention have a salt addition amount of 5.6%, which is significantly lower than the 10% addition amount of traditional fermentation, and the sensory evaluation is 19.2 (full score 20). Without adding other food additives, the color is bright red, uniform and shiny, the acid and saltiness are moderate, the taste is refreshing and crisp, the aftertaste is long, and the sensory experience is good. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 : Colony morphology of Lactobacillus plantarum JEB.

[0021] Figure 2 : Cell morphology of Lactobacillus plantarum JEB.

[0022] Figure 3 : Tolerance of Lactobacillus plantarum JEB to artificial gastrointestinal fluid.

[0023] Figure 4 : Acid and salt tolerance of Lactobacillus plantarum JEB.

[0024] Figure 5 : Nitrite degradation ability of Lactobacillus plantarum JEB.

[0025] Figure 6 : Salt tolerance of Lactobacillus plantarum JEB.

[0026] Figure 7 : The lipid-lowering ability of Lactobacillus plantarum JEB.

[0027] Figure 8 : Changes in acidity of low-salt chopped peppers fermented by Lactobacillus plantarum JEB.

[0028] Fig. 9 : Changes of reducing sugar and amino acid nitrogen in low-salt chopped peppers fermented by Lactobacillus plantarum JEB.

[0029] Fig.10 : Product picture of low-salt chopped peppers fermented with Lactobacillus plantarum JEB. DETAILED DESCRIPTION

[0030] In order to better understand the present invention, the present invention is further described below through specific examples. The experimental methods in the following examples without specifying specific experimental conditions are generally based on well-known means in the art.

[0031] Example 1: Screening, identification and functional verification of Lactobacillus plantarum JEB strain

[0032] The present invention selects dominant strains from traditional chopped peppers made by residents of Tongdao Dong Autonomous County, Hunan Province, identifies the strains by 16S rDNA molecular biological sequencing, and further combines the hydrophobicity, self-aggregation, artificial gastrointestinal fluid tolerance, acid tolerance, NaCl tolerance, nitrite reduction ability and other characteristics of the strains to screen out strains with strong adaptability to the stress environment and excellent fermentation characteristics during gastrointestinal transit. At the same time, a preliminary study on the correlation between the cholesterol resistance and cholesterol-lowering functions of the strains is conducted, and strains with certain health care and medical effects on human health are screened out based on metabolic syndrome. A new process for fermenting low-salt chopped peppers with dominant strains is further adopted to study the dynamic changes of microorganisms and nutrients in low-salt chopped peppers during multi-bacteria enhanced fermentation, and a comprehensive evaluation is made on its fermentation characteristics and flavor changes.

[0033] The researchers screened out 33 strains of bacteria from the traditional chopped chili peppers made by residents of Tongdao Dong Autonomous County, Hunan Province, including 24 strains of Lactobacillus, 3 strains of Lactococcus, and 6 strains of Saccharomyces. Among them, the Lactobacillus genus included 12 strains of Lactiplantibacillus plantarum, 11 strains of Lactobacillus brevis, and 1 strain of Lactobacillus paracasei. The Lactococcus genus included 1 strain of Enterococcus pseudoavium and 2 strains of Enterococcus devriesei. The yeast genus included 2 strains of Saccharomyces cerevisiae, 1 strain of Pichia membranifaciens, 2 strains of Kodamae aohmeri, and 1 strain of Hansenia sporaopuntiae.

[0034] After further screening, the researchers obtained Lactobacillus plantarum JEB, Lactobacillus plantarum JEB4, Lactobacillus plantarum JWB1, Lactobacillus plantarum JWB16, Lactobacillus brevis JEB7, and Lactobacillus brevis JWB6. After comparison, a strain of Lactobacillus plantarum JEB was finally selected. The strain was classified and named Lactobacillus plantarum JEB, which was deposited in the China Center for Type Culture Collection on January 5, 2024, with the deposit number CCTCC M2024023, and the deposit address is Wuhan University, Wuhan, China. The Lactobacillus plantarum JEB strain was identified as Lactobacillus plantarum through 16S rDNA sequencing analysis (16S rDNA of the strain JEB is shown as SEQ ID NO.1), and was named Lactobacillus plantarum JEB.

[0035] (1) Screening method

[0036] The samples were collected from homemade chopped peppers made by residents of Tongdao Dong Autonomous County, Hunan Province, and the fermentation cycle was 8 days. After the samples were sent back to the laboratory through a low-temperature box, they were gradiently diluted with 0.85% (g / 100ml) sterile saline and coated on MRS agar medium, cultured at 37°C for 48h, and colonies of different morphology, color, and size were picked for microscopic examination and streaking culture. The previous step was repeated until the microscopic morphology and plate colony morphology, color, and size were uniform, and a single colony was picked for Gram staining and catalase test. The spore-free strains with positive Gram staining results and negative catalase reaction results can be preliminarily judged to be lactic acid bacteria. After obtaining pure culture, it was activated and cultured, and the strain DNA was extracted for 16S rDNA sequencing. The obtained sequence was compared with the GenBank database, and it was concluded that the lactic acid bacteria JEB was Lactobacillus plantaru. At the same time, the activated bacterial solution was mixed with 80% (v / v) glycerol 1:1 and stored in a -80°C refrigerator.

[0037] (2) Identification method

[0038] Pipette 1mL of fresh bacterial solution, centrifuge at 4500rpm for 5min, discard the supernatant, wash twice with TE buffer and resuspend, lyse the cells with lysozyme, add chloroform-isoamyl alcohol to extract nucleic acid DNA, wash twice with ethanol and evaporate to dryness, resuspend with TE buffer to obtain the strain DNA template.

[0039] PCR amplification was performed using the universal bacterial primers 27F (5'-AGAGTTTGATCCTGGCTCAG-3') and 1492R (5'-GGCTACCTTGTTACGACT-3'):

[0040] PCR reaction system (21 μL): 2 μL DNA template, 10 μL 2×Rapid Taq Master Mix, 1.6 μL primer (10 mM), 7.4 μL ddH2O.

[0041] PCR amplification conditions: pre-denaturation at 95°C for 5 min, denaturation at 94°C for 1 min, annealing at 55°C for 1 min, extension at 72°C for 3 min, for a total of 30 cycles, and finally extension at 72°C for 10 min and incubation at 16°C for 1 h.

[0042] PCR electrophoresis: gel preparation: 1.0% agarose, 0.25g agar plus 25mL TAE solution, microwave heating to dissolve, then add 2.5μL DNA denaturant, shake until the solution turns slightly red. Pour it into the electrophoresis tank, wait for it to solidify, and remove the comb.

[0043] Sample spotting: Add 6× Loading Buffer (1.50 μL / drop) on the PE gloves, pipette 5 μL of PCR product and mix it, then pipette 5 mL of the mixed sample solution and add it to the tooth hole.

[0044] Electrophoresis: After spotting, set the electrophoresis conditions to 140 V voltage, 300 mA current, and 20 min.

[0045] The PCR products were sent to Sangon Biotech (Shanghai) Co., Ltd. for sequencing after electrophoresis detection, and the complete sequence information was obtained after splicing. The obtained sequences were submitted to the GenBank database and compared with the 16SrDNA genes of existing bacteria on Blast. The obtained lactic acid bacteria and acetic acid bacteria sequences were submitted to the EzBioCloud database for similarity search to find the known bacterial species with the highest homology to the obtained gene sequences. The results showed that the obtained strain was Lactobacillus plantaru.

[0046] (3) Activation method

[0047] It is necessary to activate twice, inoculate Lactobacillus plantarum JEB in MRS liquid culture medium at a 4% (v / v) inoculation amount, and culture at 37°C for 12-20 hours, which is one live. Take 200 μL of the one live fermentation liquid to 5 mL MRS liquid culture medium, and culture at 37°C for 12-20 hours, which is two live.

[0048] (4) Basic morphological characteristics of strains

[0049] The plant lactobacillus JEB appears milky white in MRS culture medium, is round in shape, and has a moist and shiny surface. The diameter of a single colony is about 0.6-1 mm. The bacterial body is rod-shaped. The colony morphology and bacterial body morphology are shown in Figure 1 and Figure 2 .

[0050] (5) Tolerance of strains to artificial gastrointestinal fluid

[0051] After 20 hours of bacterial culture, 1 mL was taken and centrifuged at 4500 rpm for 5 minutes. The supernatant was discarded and washed twice with 0.85% (g / 100 ml) sterile saline. The bacteria were collected and resuspended in 1 mL of artificial gastric juice and artificial intestinal juice respectively. After 0 hours and 3 hours of culture at 37°C, samples were taken and gradient dilution was applied. The survival of the strain was expressed by the number of viable bacteria CFU / mL. The results showed that the number of viable bacteria of Lactobacillus plantarum JEB after digestion in artificial gastric juice and artificial intestinal juice for 3 hours was 2.5×10 9 CFU / mL and 2.6×10 9 CFU / mL, and the survival rates were 28.8% and 80.0%, respectively, with good tolerance ( Figure 3 ).

[0052] (6) Acid and NaCl resistance of the strain

[0053] After culturing the bacterial solution for 20 hours, take 1 mL, centrifuge at 4500 rpm for 5 minutes, discard the supernatant, wash twice with 0.85% (g / 100 ml) sterile saline, collect the bacteria, add 1 mL of MRS solution with a pH of 3 and 10% (g / 100 ml) NaCl MRS solution to resuspend, culture at 37°C for 0 hours and 3 hours, take samples, and perform gradient dilution and coating. The survival of the strain is expressed by the number of viable bacteria CFU / mL. The results showed that the survival rate of Lactobacillus plantarum JEB after 3 hours in MRS solution with a pH of 3 reached 77.2%, and the survival rate after 3 hours in 10% NaCl MRS solution reached 125.1%. It has high tolerance to acid and NaCl, has good fermentation characteristics, and can be used for subsequent fermentation of chopped chili products ( Figure 4 ).

[0054] (7) Nitrite-reducing ability of strains

[0055] After culturing the bacterial solution for 20 hours, aspirate 1 mL, centrifuge at 4500 rpm for 5 minutes, discard the supernatant, wash twice with 0.85% sterile saline, collect the bacteria, resuspend them with 0.85% (g / 100 ml) sterile saline, inoculate them into sodium nitrite (250 μg / L) MRS medium with 2% (v / v), culture at 37°C, take samples at 6h, 12h and 24h, centrifuge and take the supernatant, use the naphthylethylenediamine hydrochloride method (spectrophotometry) to determine the nitrite content in the culture medium, and calculate the degradation rate.

[0056] The results showed that the degradation rates of nitrite by Lactobacillus plantarum JEB were 9.0%, 84.5% and 100% at 6h, 12h and 24h, respectively, which showed that it had a good ability to reduce nitrite. Figure 5 ).

[0057] (8) Bile salt tolerance of strains

[0058] After culturing the bacterial solution for 20 hours, aspirate 1 mL, centrifuge at 4500 rpm for 5 minutes, discard the supernatant, wash twice with 0.85% sterile saline, collect the bacteria, add 1 MRS liquid culture medium with a bile salt content of 0.5% (g / 100 ml), resuspend, culture at 37°C for 0 hours and 3 hours, and perform gradient dilution coating.

[0059] The results showed that the tolerance rate of Lactobacillus plantarum JEB to 0.5% bile salt was 72.8%, and it had the function of settling, adsorbing or decomposing bile salt, and had lipid-lowering potential ( Figure 6 ).

[0060] (9) Cholesterol-lowering ability of strains

[0061] Cholesterol (15 mg / mL) and ox bile salt (4.5%, g / 100 ml) were dissolved in anhydrous ethanol to prepare a high-concentration standby solution, and the standby solution and MRS were prepared into a high-cholesterol medium at a volume ratio of 1:15. After the bacterial solution was cultured for 20 hours, it was centrifuged at 4500 rpm for 5 minutes, the supernatant was discarded, and the cells were washed twice with 0.85% sterile saline. The cells were collected and resuspended with 0.85% sterile saline, and inoculated into a high-cholesterol medium at an inoculum volume of 10% (v / v), cultured at 37°C, and samples were taken at 6h, 12h, and 24h. The supernatant was centrifuged and the cholesterol content in the culture medium was determined by the GPO-PAP method, and the degradation rate was calculated.

[0062] The results showed that the degradation rate of cholesterol by Lactobacillus plantarum JEB reached 41.3% after 24 hours of culture, which had a significant lipid-lowering effect ( Figure 7 ).

[0063] In summary, the Lactobacillus JEB screened by the present invention has excellent fermentation characteristics and has significant nitrite-reducing, bile-resistance and blood lipid-lowering abilities.

[0064] Example 2: Preparation of low-salt chopped peppers by fermentation with Lactobacillus plantarum JEB

[0065] (1) Process for preparing low-salt chopped chili peppers by fermentation with Lactobacillus plantarum JEB

[0066] a. Raw material pretreatment: Select high-quality fresh whole red peppers, wash, remove impurities and dry them.

[0067] b. Sterilization treatment: The dried fresh red peppers were completely immersed in 20% (g / 100 ml) saline for 30 min for sterilization treatment, then rinsed with saline and dried again.

[0068] c. Chop and mix: remove the stems of the dried red peppers, chop them, add 4% (v / w, ml / 100g) white wine (38 degrees), 4% (w / w) sucrose and 5.6% (w / w) salt, and stir evenly. The amount of salt added is much lower than the amount of salt added in traditional fermentation (8-10%, w / w).

[0069] d. Inoculation: After the strain is activated three times, take the bacterial solution and centrifuge it at 4500rpm for 5 minutes, discard the supernatant, resuspend the bacterial mud twice with 0.85% saline, and adjust the bacterial solution concentration to 10 9 CFU / mL, inoculate into chopped chili pepper material at a 6% (v / v) inoculation rate, stir evenly and then dispense into fermentation tanks.

[0070] e. Fermentation: Place the inoculated chopped chili peppers at 29°C for fermentation for 6 days.

[0071] (2) Determination of changes in pH, titratable acidity, reducing sugar and amino acid nitrogen in low-salt chopped peppers fermented with Lactobacillus plantarum JEB.

[0072] During the fermentation period, samples were taken every day for homogenization. The pH was measured with a pH meter and then the samples were diluted. The titratable acidity (in terms of lactic acid) of the samples was measured by acid-base titration with pH 8.0 as the titration endpoint ( Figure 8 ); sugar content was determined by DNS method, and amino acid nitrogen was determined by formaldehyde titration method ( Fig. 9 ), and the natural fermentation group under the same conditions was used as the control.

[0073] (3) Determination of viable counts, E. coli counts and capsaicin content of Lactobacillus plantarum JEB fermented low-salt chopped peppers

[0074] The key samples of fermentation on the 6th day were taken and graded diluted with 0.85% sterile saline. 100 μL was spread on MRS agar medium for viable bacteria counting. At the same time, the number of Escherichia coli in the sample was determined by MPN method. The natural fermentation group and the non-fermentation group under the same conditions were used as controls. The results can be seen in Table 1.

[0075] Table 1 The number of viable bacteria and E. coli in fermented low-salt chopped peppers

[0076] sample Before fermentation Natural fermentation JEB2 Viable bacteria count (lgCFU / g) <![CDATA[5.27±0.14 c ]]> <![CDATA[7.35±0.06 b ]]> <![CDATA[8.32±0.04 a ]]> Escherichia coli count (MPN / g) <![CDATA[48 a ]]> <![CDATA[18 b ]]> <![CDATA[0 c ]]> Capsaicin (μg / g) <![CDATA[546.87±19.66 a ]]> <![CDATA[374.78±5.93 c ]]> <![CDATA[455.19±8.70 b ]]>

[0077] (4) Sensory evaluation of low-salt chopped peppers fermented with Lactobacillus plantarum JEB

[0078] The sensory evaluation of low-salt chopped peppers without fermentation was conducted by fuzzy mathematical comprehensive evaluation method. A total of 10 sensory evaluators scored the color, taste, texture and aroma of low-salt chopped peppers before and after fermentation. The detailed sensory evaluation results can be seen in Table 2.

[0079] Table 2 Fuzzy mathematics comprehensive evaluation results of fermented low-salt chopped peppers

[0080] sample Natural fermentation JEB2 Evaluation Matrix (0.779 0.221 0 0) (0.889 0.078 0.033 0) Comprehensive evaluation score (out of 20) 18.896 19.28

[0081] The results showed that the amount of salt added to the chopped chili pepper fermented by the plant lactobacillus JEB screened by the present invention was much lower than that of the traditional fermentation, and the sensory evaluation score was the highest, which was 19.2 (out of 20). Without adding any food additives, its color remained translucent, the acidity was moderate, the flavor was fragrant, and it had a good sensory experience ( Fig.10 ).

[0082] 16S rDNA nucleotide sequence of Lactobacillus plantaru JEB strain

[0083] ACATGCAAGTCGAACGAACTCTGGTATTGATTGGTGCTTGCATCATGATTTACATTTGAGTGAGTGGCGAACTGGTGAGTAACACGTGGGAAACCTGCCCAGAAGCGGGGGATAACACCTGGAAACAGATGCTAATACCGCATAACAACTTGGACCGCATGGTCCGAGCTTGAAAGATGGCTTCGGCTATCACTTTTGGATGGTCCCGCGGCGTATTAGCTAGATGGTGGGGTAACGGCTCACCATGGCAATGATACGTAGCCGACCTGAGAGGGTAATCGGCCACATTGGGACTGAGACACGGCCCAAACTCCTACGGGAGGCAGCAGTAGGGAATCTTCCACAATGGACGAAAGTCTGATGGAGCAACGCCGCGTGAGTGAAGAAGGGTTTCGGCTCGTAAAACTCTGTTGTTAAAGAAGAACATATCTGAGAGTAACTGTTCAGGTATTGACGGTATTTAACCAGAAAGCCACGGCTAACTACGTGCCAGCAGCCGCGGTAATACGTAGGTGGCAAGCGTTGTCCGGATTTATTGGGCGTAAAGCGAGCGCAGGCGGTTTTTTAAGTCTGATGTGAAAGCCTTCGGCTCAACCGAAGAAGTGCATCGGAAACTGGGAAACTTGAGTGCAGAAGAGGACAGTGGAACTCCATGTGTAGCGGTGAAATGCGTAGATATATGGAAGAACACCAGTGGCGAAGGCGGCTGTCTGGTCTGTAACTGACGCTGAGGCTCGAAAGTATGGGTAGCAAACAGGATTAGATACCCTGGTAGTCCATACCGT

[0084] AAACGATGAATGCTAAGTGTTGGAGGGTTTCCGCCCTTCAGTGCTGCAGCTAACGCA

[0085] TTAAGCATTCCGCCTGGGGAGTACGGCCGCAAGGCTGAAACTCAAAGGAATTGACG

[0086] GGGGCCCGCACAAGCGGTGGAGCATGTGGTTTAATTCGAAGCTACGCGAAGAACCT

[0087] TACCAGGTCTTGACATACTATGCAAATCTAAGAGATTAGACGTTCCCTTCGGGGACA

[0088] TGGATACAGGTGGTGCATGGTTGTCGTCAGCTCGTGTCGTGAGATGTTGGGTTAAGT

[0089] CCCGCAACGAGCGCAACCCTTATTATCAGTTGCCAGCATTAAGTTGGGCACTCTGGT

[0090] GAGACTGCCGGTGACAAACCGGAGGAAGGTGGGGATGACGTCAAATCATCATGCCC

[0091] CTTATGACCTGGGCTACACACGTGCTACAATGGATGGTACAACGAGTTGCGAACTCG

[0092] CGAGAGTAAGCTAATCTCTTAAAGCCATTCTCAGTTCGGATTGTAGGCTGCAACTCG

[0093] CCTACATGAAGTCGGAATCGCTAGTAATCGCGGATCAGCATGCCGCGGTGAATACG

[0094] TTCCCGGGCCTTGTACACACCGCCCGTCACACCATGAGAGTTTGTAACACCCAAAGT

[0095] CGGTGGGGTAACCTTTTAGGAACCAGCCGCCT。

Claims

1. A strain of Lactobacillus plantarum JEB, the strain JEB is classified and named as Lactobacillus plantarum JEB ( Lactiplantibacillus plantarum JEB), deposited in China Center for Type Culture Collection on January 5, 2024, with the deposit number CCTCC M2024023, and the deposit address: Wuhan University, China.

2. Application of the plant lactobacillus JEB described in claim 1 in preparing low-salt chopped chili with nitrite-reducing, bile-salt-tolerance and blood lipid-lowering effects.

3. A low-salt chili pepper fermentation agent with bile salt tolerance and blood lipid lowering effects, characterized in that , the fermentation bacteria agent contains the plant lactobacillus JEB described in claim 1.

4. A fermentation preparation method for low-salt chopped peppers, characterized in that , the plant lactobacillus JEB described in claim 1 is used for fermentation to prepare low-salt chopped peppers.

5. A low-salt chopped pepper, characterized in that , prepared by fermentation with the Lactobacillus plantarum JEB described in claim 1.

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