Lactobacillus acidophilus that metabolizes glucosinolates

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Through degradation of glucosinolates by Lactobacillus acidophilus Y8 and its genes, the problem of difficult to effectively degrade glucosinolates in the existing technology has been solved, and the flavor and nutritional value of pickled cabbage has been improved, and new technical guidance has been provided for the preparation of pickled cabbage, pickled cabbage and enzymes.

CN118995472BActive Publication Date: 2025-03-25SOUTHWEST UNIV

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Patent Information

Application Number: CN202410940843.3
Authority / Receiving Office: CN · China
Patent Type: Patents(China)
Current Assignee / Owner
Filing Date: 2024-07-15
Publication Date: 2025-03-25
Estimated Expiration: 2044-07-15

Application Information

Patent Timeline

15 Jul 2024

Application

CN202410940843.3

25 Mar 2025

Publication

CN118995472B

IPC: C12N1/20; C12P13/00; C12P11/00; A23L19/20; A23L5/20; C12R1/23

CPC: C12N1/205; C12P13/002; C12P11/00; A23L19/20; A23L5/28; C12R2001/23; A23V2002/00; A23V2200/16

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Application Domain

Bacteria Microorganism based processes

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AI Technical Summary

Technical Problem

The prior art is difficult to effectively degrade glucosinolates, which affects the improvement of the flavor and nutritional value of pickled cabbage.

Method used

Lactobacillus acidophilus Y8 and its genes are used to degrade glucosinolates and produce flavor components such as isothiocyanates and nitriles, thereby improving the flavor and nutritional value of pickled cabbage.

Benefits of technology

Effectively degrading glucosinolates and improving the flavor and nutritional value of pickled cabbage, provide a new method and technical guidance for the preparation of pickled cabbage, pickled cabbage and enzymes.

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Abstract

The present invention relates to the field of genetic engineering technology, and in particular to a combined lactobacillus acidophilus capable of metabolizing glucosinolates. The deposit number of the lactobacillus acidophilus Y8 of the present invention is CCTCC M2024907. The lactobacillus acidophilus Y8 discovered by the present invention can effectively degrade glucosinolates, can effectively provide technical guidance for pickled mustard tuber fermentation, has practical significance for improving the flavor and nutritional value of mustard tuber, and through analysis, its main effect genes and degradation products are found, and a new method and technical guidance is also provided for the production of allyl nitrile, the production of allyl isothiocyanate, the production of allyl thiocyanate, the production of phenethyl isothiocyanate, the production of 3-phenylpropionitrile, etc.

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