High-yield lactic acid bacteria strain and application thereof
By screening and applying the high-yield lactic acid strain ST-16, the problem of inconsistent taste during the fermentation of white sour soup was solved, the controllability and consistency of fermentation were achieved, the taste and flavor of the product was improved, and the industrial production was potential.
Patent Information
- Application Number
- CN202410966802.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-07-18
- Publication Date
- 2025-02-11
AI Technical Summary
The fermentation process of existing white sour soup is easily affected by the external environment, resulting in inconsistent taste and difficult to ensure consistency in quality.
Highly produced lactic acid strain ST-16 was screened from white acid soup, which belongs to Lactobacillus paracasei, with high acid and alkali resistance and salt resistance. It was used for white blood by preparing bacterial agents or lyophilized powder. Fermentation of sour soup.
It achieves controllability and consistency in quality of fermentation of white sour soup, improves the taste and flavor of the product, and has the potential for industrial production.
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Abstract
Description
Technical Field
[0001] The present application belongs to the field of microbial technology and relates to a high-yield lactic acid strain and its application. Background Art
[0002] Baisuantang is one of the traditional foods of the Miao and Dong ethnic minorities in Guizhou. It has a unique taste and flavor. It is a product made through natural fermentation using rice washing water or rice soup as the fermentation matrix. Baisuantang contains a large number of nutrients, rich in vitamins, organic acids, minerals, and probiotics represented by lactic acid bacteria. It has physiological functions such as clearing away heat and relieving summer heat, promoting digestion, and regulating the balance of gastrointestinal flora. It also tastes refreshing, so it is increasingly loved by consumers. At present, Baisuantang is used in the production of foods such as sour soup beef / mutton hot pot, sour soup fish, and sour soup drinks, showing great market demand, high economic value, and great development value.
[0003] The white sour soup that farmers ferment naturally is easily affected by the external environment, and the taste of the brewed white sour soup is often different, making it difficult to ensure the quality of each batch. Using pure strains of microorganisms as fermentation agents has controllable fermentation, which allows the fermentation of white sour soup to gradually form a large-scale, industrialized and stable industrial production system, achieving the stability of nutritional components, taste and flavor. At present, some researchers have screened some acid-producing lactic acid bacteria from white sour soup, but there are few studies on the composition of dominant bacteria and related fermentation performance.
[0004] Therefore, it is necessary to separate the dominant bacteria or acid-producing bacteria from white sour soup, analyze the growth characteristics of the bacteria or strains to screen for excellent strains with fast growth and reproduction, strong acid production and good acid resistance! Researchers hope to find new strains with strong lactic acid production ability, high safety and great application value in food applications. Summary of the invention
[0005] In view of the shortcomings of the prior art, this application provides a high-yield lactic acid strain. The specific contents are as follows:
[0006] The invention discloses a high-yield lactic acid strain ST-16, which is classified and named as Lactobacillus paracasei, with strain number ST-16, and is deposited in China Center for Type Culture Collection (CCTCC for short, with address at Wuhan University, Wuhan, China, zip code 430072), with deposit number CCTCC NO:M2024814.
[0007] Furthermore, the high lactic acid producing strain has a sequence as shown in SEQ ID NO: 1:
[0008]
[0009] Furthermore, the high-yielding lactic acid strain ST-16 is characterized in that it has high acid and alkali resistance and salt resistance.
[0010] The high-yield lactic acid strain ST-16 has an effect on high production of lactic acid and total acid.
[0011] The application of the high-yield lactic acid strain ST-16 in food production.
[0012] Furthermore, the food production aspect is to use it as a fermentation agent to prepare sour soup, fruit and vegetable beverages, especially white sour soup.
[0013] Furthermore, the high-yield lactic acid strain ST-16 can also be used as a fermentation agent to increase the acidity of food products.
[0014] The present application is to screen out the high-yield lactic acid strain from Baisuantang, which specifically includes the following steps:
[0015] 1. Isolation and screening of lactic acid bacteria
[0016] (1) Source of sour soup samples
[0017] Kaili farmers’ homemade white sour soup.
[0018] (2) Strain screening
[0019] a. Preparation of selection medium
[0020] b. Initial screening of lactic acid producing strains
[0021] c. Rescreening of lactic acid-producing strains, i.e. verification of the acid-producing ability of lactic acid-producing strains
[0022] d. Application of lactic acid producing strains in the preparation of white sour soup
[0023] The step a may further include: preparing MRS solid culture medium
[0024] The step b may further include: weighing 1 mL of fresh sample from the sour soup sample and adding it to a 50 mL sterile centrifuge tube, adding 9 mL of sterile water, and incubating in a shaker at 30°C and 160 r / min for 30 min to prepare a suspension. Taking 100 μL and inoculating it in 10 mL of MRS culture medium, shaking and incubating it in a shaker at 37°C and 160 r / min for 2 days. Diluting the culture solution to 10 -3 , 10 -4 , 10 -5 , 10 -6Then, 100 μL of the culture solution of each dilution was taken and spread on an MRS culture plate containing 1% calcium carbonate, and the plate was placed in a 30°C constant temperature incubator for 72 h, and single colony strains with different morphological characteristics were selected and preserved.
[0025] The components of MRS medium are as follows: 10.0 g of casein digest, 10.0 g of beef extract powder, 4.0 g of yeast extract powder, 2.0 g of triammonium citrate, 5.0 g of sodium acetate, 0.2 g of magnesium sulfate heptahydrate, 0.05 g of manganese sulfate, 2.0 g of dipotassium hydrogen phosphate, 20.0 g of glucose, 1.08 g of Tween-80, pH 5.70 ± 0.2, and 1 L of distilled water. On this basis, 20.0 g of agar powder is added to MRS solid medium.
[0026] The step c may further include: inoculating the screened strain into MRS liquid culture medium, culturing at 37° C. and 160 r / min for 2 days, and measuring the acid production capacity of the strain, and measuring the total acid content and pH value of the fermentation liquid.
[0027] Verification of acid production ability: Inoculate into MRS liquid culture medium at a 1% inoculum size. Use a blank group as a control and culture in a 37°C incubator for 48 hours. Determine the total acidity of the fermentation broth by referring to the acid-base indicator titration method (GB12456-2021 Method 1); the pH value of the fermentation broth is determined by referring to GB 5009.237-2016. Repeat 3 times for each group.
[0028] The step d may further include: preparing the high lactic acid-producing strain obtained by screening into a bacterial agent and applying it to the preparation of white sour soup.
[0029] (3) Morphological observation of ST-16 strain
[0030] After culturing on MRS medium for 48 hours, the vegetative cells were observed under a microscope to be single cells with short rods. The bacteria could grow in large quantities after culturing at 37℃ for 48 hours in the above medium. The colonies were milky white, uniform in size, smooth in surface, neat in edges, and shiny.
[0031] (4) Physiological and biochemical characteristics
[0032] pH range: 3.0~11.0
[0033] Salinity range: 1%~10% (NaCl)
[0034] H 2 O 2 Enzyme test: negative
[0035] Oxidase test: negative
[0036] Litmus milk: reduced
[0037] Nitrate reduction: negative
[0038] MR test: positive
[0039] VP test: negative
[0040] Indole test: negative
[0041] Starch hydrolysis: negative
[0042] Glucose: Positive
[0043] Maltose: Positive
[0044] Fructose: Positive
[0045] Hemolysis: Negative
[0046] (5) Hemolysis test
[0047] Streak the activated strain ST-16 on blood agar medium and culture at 37℃ for 2 days. Observe whether there is hemolysis zone around the colony in the culture dish and take photos to record. Figure 2 As shown, the agar around the cultured growth did not show green, indicating that no a-hemolysis occurred; no transparent circle appeared around the puncture and streaking agar, indicating that no B-hemolysis occurred. The experimental results were all γ-hemolysis, that is, no effect on hemolysis or no hemolysis, indicating that the strain is a beneficial bacteria.
[0048] (6) Growth characteristics of strain ST-16
[0049] Take 100 μL of ST-16 bacterial culture and add it into 30 mL of MRS liquid culture medium. Use the fully automatic growth curve analyzer RTS-1C to measure the growth characteristics at 37°C and 160 rpm. Figure 8 shown.
[0050] (7) Identification of bacterial species
[0051] 16sDNA sequence analysis method: PCR amplification used bacterial 16sDNA universal primers: 27F: 5'-AGAGTTTGATCMTGGCTCAG-3', 1492R: 5'-GGTTACCTTGTTACGACTT-3'.
[0052] PCR reaction system (24.5 μL): Taq DNA polymerase (12.5 μL), deionized water (10.5 μL), primer 27F (0.5 μL), primer 1492R (0.5 μL), genomic DNA (0.5 μL). Reaction conditions: 94°C pre-denaturation for 10 min, 94°C denaturation for 30 s, 46°C annealing for 45 s, 72°C extension for 30 s, a total of 30 cycles, 72°C full extension for 10 min.
[0053] Most of the 16S rDNA sequences were measured. The measured sequences were compared with the BLAST of the NCBI website for base sequence, and a phylogenetic tree based on the full sequence of 16S rDNA was constructed. The results show that the strain is 99% homologous to Lactobacillus paracasei. Therefore, it is determined that the strain used in this application is Lactobacillus paracasei, specifically Lactobacillus paracasei ST-16. This application has screened out a strain of efficient lactic acid-producing bacteria, specifically Lactobacillus paracasei (Lactobacillus paracasei), strain number ST-16, which has been deposited in the China Center for Type Culture Collection (abbreviated as CCTCC), with an address of Wuhan University, Wuhan, China, a zip code of 430072, a deposit number of CCTCC NO: M2024814, and a deposit date of April 30, 2024.
[0054] Most of the 16S rDNA sequence was measured, as shown in SEQ ID No: 1. The measured sequence was compared with BLAST on the NCBI website to construct a phylogenetic tree based on the 16S rDNA full sequence. The results showed that the strain was 99% homologous to Lactobacillus paracasei ST-16. Therefore, it was determined that the strain used in this application was Lactobacillus paracasei ST-16.
[0055] The application of the lactic acid bacteria in high lactic acid and total acid production, sour soup preparation and other fruits and vegetables is also within the scope of protection of this application. The acid-producing bacteria can be prepared into bacterial agents or freeze-dried powders, which can improve the flavor and acidity of sour soup.
[0056] The high lactic acid producing strain of the present application has good lactic acid and total acid producing capabilities. The high-efficiency acid-producing bacteria is cultured under shaking conditions of 37°C and 160rpm for 48h, and the total acid producing capacity is as high as 197.86g / L, the lactic acid content is 33.27g / L, and the pH value of the fermentation liquid is 3.72, of which the pH value of the blank control is 5.83.
[0057] The efficient acid-producing strain of the present application can survive in MRS culture medium with an initial pH range of 3 to 11, and can also survive in MRS culture medium with a maximum salt concentration of 10%. It has high acid and alkali resistance and salt resistance, and can be used in the human gastrointestinal tract, as shown in Tables 1 and 2.
[0058] Table 1 pH tolerance of strains
[0059]
[0060] Table 2 Salt tolerance of strains
[0061]
[0062] "+" indicates that the strain can grow under the initial conditions; "-" indicates that the strain cannot grow under the initial conditions
[0063] Beneficial effects of this application:
[0064] The present application screens out high acid-producing bacteria Lactobacillus paracasei ST-16 from a sour soup sample, and uses Lactobacillus paracasei ST-16 as a strain for fermentation and culture to prepare a bacterial agent, which has a strong lactic acid-producing ability, high safety, and can be used as a fermentation bacterial agent to improve the flavor and mouthfeel of sour soup, fruit and vegetable beverages, etc., and has great application value in food applications. The Lactobacillus paracasei and its preparation method provided by the present application have simple production process, high production efficiency, can realize industrialized large-scale production, and have good economic and social effects. BRIEF DESCRIPTION OF THE DRAWINGS
[0065] Figure 1 The colony plate image (A) and Gram staining image (B) of strain ST-16.
[0066] Figure 2 The results of the ST-16 hemolysis experiment are shown in Figure 2 (A, blank plate; B, ST-16).
[0067] Figure 3 This is the HPLC chromatogram of organic acids in the fermentation broth of strain ST-16.
[0068] Figure 4 Comparison chart of total acid (left) and pH (right) of fermentation broth of strain ST-16.
[0069] Figure 5 This is the phylogenetic tree of strain ST-16.
[0070] Figure 6 This is the result graph of pH change and total acid content (tempered barrel) when strain ST-16 was preparing white sour soup.
[0071] Figure 7 This is the result graph of pH change and total acid content (cassette can) when strain ST-16 was used to prepare white sour soup.
[0072] Figure 8 This is a graph showing the growth characteristics of the strain. DETAILED DESCRIPTION
[0073] The present application is further described in detail below in conjunction with specific embodiments. The above is an explanation of the present application rather than an explanation of the present application. For ordinary technicians in this field, several modifications and improvements can be made without departing from the principles of the present application, and these should also be considered to belong to the scope of protection of the present application.
[0074] (1) Sample source: Farmer’s homemade sour soup
[0075] (2) Strain screening: 5 g of sour soup sample was added to 45 mL of sterile water and cultured at 30 °C and 160 rpm for 30 min. 100 μL of the sample was inoculated into MRS medium for enrichment culture for 48 h. The enrichment culture solution was then diluted to 10 -3 , 10 -4 , 10 -5 , 10 -6 The strain was gradiently diluted and spread on MRS solid culture medium. When a single colony grew out, it was purified and streaked for 3-4 times. The strain was screened again on MRS culture medium to obtain an efficient acid-producing strain.
[0076] The components of MRS medium are as follows: 10.0 g of casein digest, 10.0 g of beef extract powder, 4.0 g of yeast extract powder, 2.0 g of triammonium citrate, 5.0 g of sodium acetate, 0.2 g of magnesium sulfate heptahydrate, 0.05 g of manganese sulfate, 2.0 g of dipotassium hydrogen phosphate, 20.0 g of glucose, 1.08 g of Tween-80, pH 5.70 ± 0.2, and 1 L of distilled water. On this basis, 20.0 g of agar powder is added to MRS solid medium.
[0077] (3) Observation of colony morphology of ST-16 strain
[0078] After culturing in the above medium at 37°C for 48 h, the colonies were milky white, round, smooth, with neat edges and a convex middle. Figure 1 As shown in A. The screened ST-16 strain was cultured on MRS solid medium at 37°C for 48 hours and then Gram-stained. The vegetative cells were observed under a microscope to be single cells, rod-shaped, as shown in Figure 1 As shown in B.
[0079] Example 2: Determination of acid production ability of strains
[0080] 50 mL of MRS liquid culture medium was added to each 150 mL conical flask, and bacteria were selected on the solid culture plate and inoculated into the MRS liquid culture medium. At the same time, a non-inoculated control (no inoculation in the culture medium) was made. All treatments were repeated 3 times. The total acid, pH and lactic acid of the lactic acid bacteria fermentation broth were determined in accordance with GB 12456-2021, GB5009.237-2016 and GB 5009.157-2016, respectively. Lactobacillus paracasei ST-16 has a high acid production capacity, and its lactic acid production capacity is as follows Figure 3 , the total acid and pH value are as follows Figure 4 .
[0081] Example 3: Bacterial species identification
[0082] 16sDNA sequence analysis method: PCR amplification used bacterial 16sDNA universal primers: 27F: 5'-AGAGTTTGATCMTGGCTCAG-3', 1492R: 5'-GGTTACCTTGTTACGACTT-3'.
[0083] PCR reaction system (24.5 μL): Taq DNA polymerase (12.5 μL), deionized water (10.5 μL), primer 27F (0.5 μL), primer 1492R (0.5 μL), genomic DNA (0.5 μL). Reaction conditions: 94°C pre-denaturation for 10 min, 94°C denaturation for 30 s, 46°C annealing for 45 s, 72°C extension for 30 s, a total of 30 cycles, 72°C full extension for 10 min.
[0084] Most of the 16S rDNA sequence was measured, as shown in SEQ ID No: 1. The measured sequence was compared with BLAST on the NCBI website to construct a phylogenetic tree based on the complete 16S rDNA sequence, as shown in Figure 4 The results show that the strain is 99% homologous to Lactobacillus paracasei. Therefore, it is determined that the strain used in this application is Lactobacillus paracasei, specifically Lactobacillus paracasei ST-16.
[0085] Example 4: Preparation of sour soup solid preparation
[0086] The Lactobacillus paracasei ST-16 stored in a glycerol tube at -80°C is activated on an MRS solid culture medium and cultured at 37°C for 48 hours; a single colony on the solid culture medium is picked and inoculated into 50 mL of MRS liquid culture medium, cultured at 37°C for 24 hours to obtain a first-level seed liquid, the first-level seed liquid is expanded into 5L of MRS liquid culture medium at an inoculation rate of 1%, a second-level liquid bacterial agent is obtained, and the liquid bacterial agent is then placed in a freeze dryer and freeze-dried to obtain an acid-producing bacterial agent powder. The sour soup product is dried using freeze-drying technology to prepare a solid sour soup preparation, which is easy to transport and carry and can extend the shelf life.
[0087] The MRS medium has the following components: 10.0 g of casein digest, 10.0 g of beef extract powder, 4.0 g of yeast extract powder, 2.0 g of triammonium citrate, 5.0 g of sodium acetate, 0.2 g of magnesium sulfate heptahydrate, 0.05 g of manganese sulfate, 2.0 g of dipotassium hydrogen phosphate, 20.0 g of glucose, 1.08 g of Tween-80, pH 5.70±0.2, and 1 L of distilled water. On this basis, 20.0 g of agar powder is added to the MRS solid medium.
[0088] Example 5: Lactobacillus paracasei ST-16 can improve the flavor and acidity of white sour soup
[0089] Preparation of rice water: Mix rice and water in a mass ratio of 1:1.5, soak at 30-40℃ for 24h, filter and obtain rice water.
[0090] The experiment used two different containers, namely tempered barrels (diameter 23cm, height 25cm) and cassette cans (25L), for sour soup fermentation experiments. After pasteurization (95℃, 10min) in the tempered barrel and sterilization (121℃, 15min) in the cassette can, about 8L and 12L of rice washing water were filled in respectively. The inoculation amount of bacterial liquid and old sour soup seed liquid was 1% each. Semi-sealed fermentation was carried out, and heating, stirring and ventilation were performed once a day.
[0091] 1.Tempered barrel set
[0092] ①Natural fermentation group: rice water
[0093] ②ST-16 group: rice water + ST-16 bacterial solution
[0094] ③Mixed group: rice water + old sour soup + ST-16 bacterial liquid
[0095] ④Old sour soup group: rice water + old sour soup
[0096] For each treatment group, the biomass of lactic acid bacteria, total acid and pH were measured on the 0th, 3rd and 6th day of fermentation.
[0097] Lactic acid bacteria are the dominant functional microorganisms in the fermentation process of white sour soup, and their metabolite lactic acid is one of the main flavor substances in white sour soup. Using biomass, pH and total acid as evaluation indicators, a comprehensive analysis of the changing trend of the fermentation degree of white sour soup can be conducted. Figure 6 It can be seen that during the fermentation process of white sour soup, the biomass of each group first increased and then tended to be stable. Under the same conditions, after fermentation for 3 days, the biomass of the white sour soup inoculated with pure strain ST-16 was significantly higher than that of the control group; with the continuous change of fermentation time, the pH and total acid content in the white sour soup showed opposite trends; the pH decreased slowly and the difference was not large, because in the early stage of fermentation, the nutrients were sufficient and the acidity was appropriate, which was conducive to the growth of strain ST-16; the change of the total acid content of the white sour soup showed an overall increase first and then a stable trend.
[0098] 2. Cassette tank set
[0099] ①Natural fermentation group: rice water
[0100] ②ST-16 group: rice water + ST-16 bacterial solution
[0101] ③Old sour soup group: rice water + old sour soup
[0102] For each treatment group, the biomass of lactic acid bacteria, total acid and pH were measured on the 0th, 1st, 3rd, 5th, 7th and 14th day of fermentation.
[0103] Depend on Figure 7 It can be seen that the biomass of lactic acid bacteria in the white sour soup with the addition of dominant strains reached its peak on the 5th day, which was 5 times that of the biomass of other groups. It generally showed an increase first, then a decrease, and then a stabilization. During the fermentation process, the pH of the white sour soup with traditional natural fermentation and inoculation of old sour soup and ST-16 showed a downward trend, but the pH of the white sour soup fermented with ST-16 strains decreased faster, and the acidity reached the white sour soup industry standard on the 3rd day of fermentation, while the pH of the white sour soup fermented with traditional natural fermentation and inoculation of old sour soup seed liquid decreased relatively slowly. The addition of dominant strains to ferment It was basically completed on the 3rd day, indicating that the ST-16 strain can shorten the fermentation time of white sour soup; the total acid content in the white sour soup showed a significant increase as the fermentation progressed, then stabilized, and then decreased. This may be related to the growth of lactic acid bacteria in the white sour soup. The rapid growth in the early stage of fermentation led to the accumulation of a large amount of acid substances in the fermentation system, which increased the total acid content in the environment. Among them, compared with other groups, the ST-16 group had the largest lactic acid bacteria biomass, the lowest pH, and the highest total acid content, and can be used for the subsequent stable production of white sour soup.
[0104] Finally, it should be pointed out that the above embodiments are only representative examples of the present application. Obviously, the technical solution of the present application is not limited to the above embodiments, and there may be many variations. All variations that can be directly derived or associated with the contents disclosed in the present application by a person of ordinary skill in the art should be considered as the protection scope of the present application.
Claims
1. A high-yield lactic acid strain, It is characterized in that Its classification is named Lactobacillus paracasei, with strain number ST-16, and is deposited in the China Typical Culture Collection Center, with the collection number CCTCC NO:M2024814.
2. The high-yield lactic acid strain according to claim 1, It is characterized in that The high-yield lactic acid strain has a sequence as shown in SEQID NO:1: GCAGTCGAACGAGTTCTCGTTGATGATCGGTGCTTGCACCGAGATTCAACATGGAACGAGTGGCGGACGGGTGAGTAACACGTGGGTAACCTGCCCTTAAGTGGGGGATAACATTTGGAAACAGATGCTAATACCGCATAGATCCAAGAACCGCATGGTTCTTGGCTGAAAGATGGCGTAAGCTATCGCTTTTGGATGGACCCGCGGCGTATTAGCTAGTTGGTGAGGTAATGGCTCACCAAGGCGATGATACGTAGCCGAACTGAGAGGTTGATCGGCCACATTGGGACTGAGACACGGCCCAAACTCCTACGGGAGGCAGCAGTAGGGAATCTTCCACAATGGACGCAAGTCTGATGGAGCAACGCCGCGTGAGTGAAGAAGGCTTTCGGGTCGTAAAACTCTGTTGTTGGAGAAGAATGGTCGGCAGAGTAACTGTTGTCGGCGTGACGGTATCCAACCAGAAAGCCACGGCTAACTACGTGCCAGCAGCCGCGGTAATACGTAGGTGGCAAGCGTTATCCGGATTTATTGGGCGTAAAGCGAGCGCAGGCGGTTTTTTAAGTCTGATGTGAAAGCCCTCGGCTTAACCGAGGAAGCGCATCGGAAACTGGGAAACTTGAGTGCAGAAGAGGACAGTGGAACTCCATGTGTAGCGGTGAAATGCGTAGATATATGGAAGAACACCAGTGGCGAAGGCGGCTGTCTGGTCTGTAACTGACGCTGAGGCTCGAAAGCATGGGTAGCGAACAGGATTAGATACCCTGGTAGTCCATGCCGTAAACGATGAATGCTAGGTGTTGGAGGGTTTCCGCCCTTCAGTGCCGCAGCTAACGCATTAAGCATTCCGCCTGGGGAGTACGACCGCAAGGTTGAAACTCAAAGGAATTGACGGGGGCCCGCACAAGCGGTGGAGCATGTGGTTTAATTCGAAGCAACGCGAAGAACCTTACCAGGTCTTGACATCTTTTGATCACCTGAGAGATCAGGTTTCCCCTTCGGGGGCAAAATGACAGGTGGTGCATGGTTGTCGTCAGCTCGTGTCGTGAGATGTTGGGTTAAGTCCCGCAACGAGCGCAACCCTTATGACTAGTTGCCAGCATTTAGTTGGGCACTCTAGTAAGACTGCCGGTGACAAACCGGAGGAAGGTGGGGATGACGTCAAATCATCATGCCCCTTATGACCTGGGCTACACACGTGCTACAATGGATGGTACAACGAGTTGCGAGACCGCGAGGTCAAGCTAATCTCTTAAAGCCATTCTCAGTTCGGACTGTAGGCTGCAACTCGCCTACACGAAGTCGGAATCGCTAGTAATCGCGGATCAGCACGCCGCGGTGAATACGTTCCCGGGCCTTGTACACACCGCCCGTCACACCATGAGAGTTTGTAACACCCGAAGCCGGTGGCGTAACCCTTTTAGGGAGCGAGCCGTCTAA。 3. The high-yield lactic acid strain according to claim 1, It is characterized in that It has high acid and alkali resistance and salt resistance.
4. The role of the high-yield lactic acid strain of claim 1 in terms of high-yield lactic acid and total acid.
5. The application of the high-yield lactic acid strain of claim 1 in food production.
6. The application of claim 5, It is characterized in that In terms of food production, it is the preparation of sour soup and fruit and vegetable beverages as fermentation fungi agents.
7. The application of claim 6, It is characterized in that The sour soup is white sour soup.
8. The application of claim 5, It is characterized in that In terms of food production, it is used as a fermentation agent to improve the acidity of food products.
9. A sour soup fermentation agent, It is characterized in that Contains the high-yield lactic acid strain of claim 1.
10. A method for preparing white sour soup, It is characterized in that The high-yield lactic acid strain of claim 1 is used for fermentation.
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