Application of lactobacillus plantarum GHY-2 in preparation of antibacterial agent and perch preservative

Abstract

The invention discloses application of lactobacillus plantarum GHY-2 in preparation of an antibacterial agent and a perch preservative. The invention provides an application of Lactobacillus plantarum GHY-2 (Lactobacillus plantarum GHY-2) in the preparation of a bacterial inhibitor. The preservation registration number of the lactobacillus plantarum GHY-2 is CGMCC (China General Microbiological Culture Collection Center) No.30238. The invention further provides the preservative, and the preservative comprises the lactobacillus plantarum GHY-2 and the chitosan. It is found that the lactobacillus plantarum GHY-2 has a good antibacterial effect, the preservative prepared from the lactobacillus plantarum GHY-2 has a good preservation effect on perch preservation, the preservation period can be prolonged, loss and waste can be reduced, remarkable economic benefits can be generated, and the lactobacillus plantarum GHY-2 has application and popularization value.

Description

Technical Field

[0001] The invention belongs to the field of biotechnology and relates to application of Lactobacillus plantarum GHY-2 in preparing an antibacterial agent and a sea bass preservative. Background Art

[0002] Sea bass, Yellow River carp, mandarin fish and Heilongjiang Xingkai Lake whitefish are listed as the four famous freshwater fish in China. As one of the common edible fish in my country, sea bass has been widely promoted after being introduced for breeding. The main sea bass species in my country is Songjiang sea bass. Songjiang sea bass contains more protein and amino acid content, and its essential amino acid composition pattern is similar to that of the human body, making it the best choice for human body protein supplementation. At the same time, Songjiang sea bass contains more unsaturated fatty acids, among which eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are particularly rich, and the (n-3) / (n-6) value is relatively high. It is a product favored by consumers because of its rich nutrition, fresh taste and tender meat.

[0003] Sea bass is rich in water and protein. Due to the presence of endogenous enzymes and microorganisms, its shelf life is very short and it is very easy to rot. It is easily deteriorated due to the growth of bacteria under the influence of temperature, resulting in the fish meat turning yellow in color, becoming soft and having a fishy smell. At present, the preservation of cold fresh sea bass mainly includes low temperature preservation, chemical preservatives, and controlled atmosphere preservation. The most commonly used preservation technology is low temperature preservation. However, in a low temperature environment, foodborne pathogens on the surface of sea bass can still reproduce. The low temperature environment can only reduce the reproduction rate of pathogens. Therefore, even if low temperature storage is adopted, the preservation effect of sea bass cannot be achieved.

[0004] Antagonistic bacteria preservation technology is a natural and environmentally friendly preservation method. It uses antagonistic bacteria to form a protective layer on the surface of agricultural products, inhibiting the growth of pathogenic microorganisms on the surface of agricultural products and reducing the risk of spoilage. Compared with traditional chemical preservatives, antagonistic bacteria preservation technology is safer, non-toxic and harmless, and does not pose a potential threat to human health. Moreover, the protective layer formed by antagonistic bacteria on the surface of agricultural products can continue to play a role and extend the shelf life of agricultural products. In addition, antagonistic bacteria preservation technology also has the function of improving the quality of agricultural products. Some antagonistic bacteria can produce beneficial metabolites, such as vitamins and enzymes, which can improve the taste, color and nutritional value of agricultural products and enhance the market competitiveness of agricultural products. With the continuous development of biotechnology, the screening, cultivation and application technologies of antagonistic bacteria have become increasingly mature, which has gradually reduced the cost of antagonistic bacteria preservation technology. At the same time, since antagonistic bacteria preservation technology can extend the shelf life of agricultural products and reduce losses and waste, it has significant economic benefits. Summary of the invention

[0005] The invention aims to provide application of Lactobacillus plantarum GHY-2 in preparing antibacterial agent and sea bass preservative.

[0006] The present invention provides plant lactobacillus ( Lactobacillus plantarum )Application of GHY-2 in the preparation of bacterial inhibitors.

[0007] Lactobacillus plantarum ( Lactobacillus plantarum ) GHY-2 was deposited on April 1, 2024 in the General Microbiology Center of China Microorganism Culture Collection (referred to as CGMCC, address: No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences), with the deposit registration number CGMCC No.30238.

[0008] Specifically, the bacteria are Escherichia coli, Staphylococcus aureus, Salmonella typhimurium, Listeria monocytogenes or Vibrio parahaemolyticus.

[0009] The invention also protects the use of Lactobacillus plantarum GHY-2 in preparing a preservative.

[0010] The invention also protects the use of plant lactobacillus GHY-2 and chitosan in preparing a preservative.

[0011] Specifically, the ratio of Lactobacillus plantarum GHY-2 and chitosan is: (1×10 8 -1×10 12 ) cfu Lactobacillus plantarum GHY-2: (8-12) mg chitosan.

[0012] Specifically, the ratio of Lactobacillus plantarum GHY-2 and chitosan is: 8×10 10 cfu Lactobacillus plantarum GHY-2: 10mg chitosan.

[0013] Specifically, the preservative is a fish meat preservative.

[0014] Specifically, the preservative is a sea bass preservative.

[0015] The invention also provides a preservative, which comprises Lactobacillus plantarum GHY-2 and chitosan.

[0016] Specifically, in the preservative, the ratio of Lactobacillus plantarum GHY-2 and chitosan is: (1×10 8 -1×10 12 ) cfu Lactobacillus plantarum GHY-2: (8-12) mg chitosan.

[0017] Specifically, in the preservative, the ratio of Lactobacillus plantarum GHY-2 and chitosan is: 8×10 10 cfu Lactobacillus plantarum GHY-2: 10mg chitosan.

[0018] Specifically, the preservative further contains a solvent.

[0019] Specifically, the preservative consists of Lactobacillus plantarum GHY-2, chitosan and a solvent.

[0020] Specifically, the preservative consists of GHY-2 bacterial liquid, chitosan and a solvent.

[0021] Specifically, the solvent is water.

[0022] The GHY-2 bacterial liquid is a bacterial liquid of Lactobacillus plantarum GHY-2, providing Lactobacillus plantarum GHY-2.

[0023] Specifically, in the GHY-2 bacterial solution, the content of Lactobacillus plantarum GHY-2 is (1×10 8 -1×10 12 ) cfu / mL.

[0024] Specifically, in the GHY-2 bacterial solution, the content of Lactobacillus plantarum GHY-2 is 1×10 10 cfu / mL.

[0025] Specifically, the preparation method of GHY-2 bacterial solution is as follows: Lactobacillus plantarum GHY-2 is inoculated into MRS liquid culture medium and cultured to a bacterial concentration of (1×10 8 -1×10 12 ) cfu / mL.

[0026] Specifically, the preparation method of GHY-2 bacterial solution is as follows: Lactobacillus plantarum GHY-2 is inoculated into MRS liquid culture medium and cultured to a bacterial concentration of 1×10 10 cfu / mL.

[0027] Specifically, the preservative is a liquid preparation.

[0028] Specifically, the composition of the preservative per liter is: 6-10 mL of GHY-2 bacterial liquid, 8-12 mg of chitosan, and the balance is water.

[0029] Specifically, the composition of the preservative per liter is: 8 mL of GHY-2 bacterial liquid, 10 mg of chitosan, and the balance is water.

[0030] Specifically, the viscosity of the chitosan is ≥400 mPa.s.

[0031] The invention also protects the use of the preservative in preserving meat.

[0032] Specifically, the meat is fish.

[0033] The invention also protects the use of the preservative in preserving seabass.

[0034] The present invention finds that Lactobacillus plantarum GHY-2 has a good antibacterial effect, and the preservative prepared using the same has a good preservative effect on fish meat (especially sea bass), can extend the shelf life, reduce loss and waste, can generate significant economic benefits, and has promotion and application value. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Figure 1 The following are photos of the morphological characteristics of strain GHY-2.

[0036] Figure 2 These are photos of the morphological characteristics of strain GHY-1.

[0037] Figure 3 Verification of the effect of preservatives - results of sensory evaluation.

[0038] Figure 4 To verify the effect of the preservative - the result of juice loss rate.

[0039] Figure 5 To verify the effect of the preservative - the results of pH measurement.

[0040] Figure 6 Verification of the preservative effect - results of volatile basic nitrogen. DETAILED DESCRIPTION

[0041] The present invention is further described in detail below in conjunction with specific embodiments, and the examples provided are only for illustrating the present invention, rather than for limiting the scope of the present invention. The examples provided below can be used as a guide for further improvements by those of ordinary skill in the art, and do not constitute a limitation of the present invention in any way.

[0042] The experimental methods in the following embodiments, unless otherwise specified, are conventional methods, and are performed according to the techniques or conditions described in the literature in this field or according to the product instructions. Unless otherwise specified, the quantitative tests in the following embodiments are repeated three times, and the results are averaged. Excel 2013, SPSS 26.0 and Hiplot software were used to organize, analyze and plot the data. When performing variance analysis and multiple significant difference analysis, p < 0.05 indicates significant differences, and different lowercase letters indicate that the differences between different groups reach significant levels (P < 0.05).

[0043] Unless otherwise specified, the materials and reagents used in the following examples can be obtained from commercial sources. Chitosan (viscosity ≥ 400 mPa.s): Shanghai MacLean Biochemical Technology Co., Ltd., product catalog number C804730, CAS number 9012-76-4.

[0044] MRS liquid culture medium (pH 6.2±0.2): each liter contains 10.0g of peptone, 5.0g of beef extract powder, 4.0g of yeast extract powder, 20.0g of glucose, 1.0ml of Tween-80, 2.0g of dipotassium hydrogen phosphate, 5.0g of sodium acetate, 2.0g of triammonium citrate, 15.0g of agar, 0.2g of MgSO4•7H2O, 0.05g of MnSO4•4H2O, and the balance is distilled water.

[0045] Example 1. Acquisition, identification and preservation of Lactobacillus plantarum GHY-2 In December 2019, traditional Inner Mongolian cheese was collected from Chenbarhu Banner, Hulunbuir, Inner Mongolia Autonomous Region, and strain GHY-2 was screened from it.

[0046] Morphological characteristics of strain GHY-2 (photos see Figure 1 ): Round-ended straight rods, about 1.0µm×4.8μm, single; surface colonies are about 2.6mm in diameter, raised, round, with a smooth, dense, and white surface.

[0047] Physiological and biochemical identification of strain GHY-2: Gram-positive, producing lactic acid.

[0048] Molecular identification of strain GHY-2: The 16s rRNA related sequencing results are shown in SEQ ID NO: 1, and the sequencing results were compared for homology at NCBI.

[0049] Based on the above morphological characteristics, physiological and biochemical characteristics and molecular identification results, strain GHY-2 belongs to Lactobacillus plantarum ( Lactobacillus plantarum ), and named it Lactobacillus plantarum GHY-2.

[0050] Lactobacillus plantarum ( Lactobacillus plantarum ) GHY-2 was deposited on April 1, 2024 in the General Microbiology Center of China Microorganism Culture Collection (referred to as CGMCC, address: No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences), with the deposit registration number CGMCC No.30238.

[0051] Example 2: Isolation, identification and preservation of Lactobacillus plantarum GHY-1 Strain GHY-1 was screened from traditional Gansu Jiangshui.

[0052] Morphological characteristics of strain GHY-1: round-ended straight bacilli, about 0.9μm×4.0μm, single; surface colonies are about 2.5mm in diameter, convex, round, smooth, dense, and white in color. Figure 2 .

[0053] Physiological and biochemical characteristics of strain GHY-1: Gram-positive, lactic acid producing.

[0054] Molecular identification of strain GHY-1: The 16S rRNA related sequencing results are shown in SEQ ID NO: 2. The sequencing results were compared for homology at NCBI.

[0055] Based on the above morphological characteristics, physiological and biochemical characteristics and molecular identification results, strain GHY-1 belongs to Lactobacillus plantarum and is named Lactobacillus plantarum GHY-1.

[0056] Lactobacillus plantarum ( Lactobacillus plantarum ) GHY-1 was deposited on April 1, 2024 in the General Microbiology Center of China Microorganism Culture Collection (CGMCC for short, address: No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences), with the deposit registration number CGMCC No.30237.

[0057] Example 3, antibacterial experiment The tested bacteria were Lactobacillus plantarum GHY-2 or Lactobacillus plantarum GHY-1.

[0058] The pathogenic bacteria tested were: Escherichia coli (ATCC No. 25922), Staphylococcus aureus (ATCC No. 6538), and Salmonella typhimurium (ATCC No. 14028).

[0059] 1. Inoculate the test bacteria into MRS liquid medium and culture at 30°C and 150rpm until the bacterial concentration reaches 1×10 10 cfu / mL.

[0060] 2. Prepare a small filter paper disc with a diameter of 6 mm, sterilize and dry it, and then soak it in the test bacteria solution prepared in step 1 for 15 seconds to obtain the test bacteria tablet. Use sterile water instead of the test bacteria solution to perform the above steps to obtain the CK tablet.

[0061] 3. Prepare pathogenic bacteria plates: inoculate the pathogenic bacteria to be tested into LB liquid culture medium and culture at 35°C until the bacterial concentration reaches 1×10 10 cfu / mL, and then dilute it to 1000 times the volume with sterile water to obtain the pathogenic bacteria solution; spread 200µl of the pathogenic bacteria solution on the surface of the LB solid culture medium plate (the diameter of the culture dish is 90mm), which is the pathogenic bacteria plate.

[0062] 4. Spread the test bacteria slice on the surface of the pathogenic bacteria plate, incubate at 37℃ for 24h, and then measure the diameter of the inhibition zone.

[0063] The results are shown in Table 1. The antibacterial effect of Lactobacillus plantarum GHY-2 was better than that of Lactobacillus plantarum GHY-1.

[0064] Table 1 Diameter of inhibition zone (mm) CK GHY-1 GHY-2 Escherichia coli 6.0±0 15.0±2.0 17.0±2.0 Staphylococcus aureus 6.0±0 12.0±2.0 14.0±1.0 Salmonella Typhimurium 6.0±0 11.0±2.0 13.0±1.0 Example 4, antibacterial experiment The test bacteria was Lactobacillus plantarum GHY-2.

[0065] The tested pathogenic bacteria were Listeria monocytogenes (CMCC No. 54002) or Vibrio parahaemolyticus (ATCC No. 17802).

[0066] The method is the same as Example 3.

[0067] The results are shown in Table 2.

[0068] Table 2 Diameter of inhibition zone (mm) CK GHY-2 Vibrio parahaemolyticus 6±0 12±2 Listeria monocytogenes 6±0 21±3 Example 5. Preparation of preservative 1. Preparation of GHY-2 preservative 1. Inoculate Lactobacillus plantarum GHY-2 into MRS liquid medium and culture at 30°C and 150rpm until the bacterial concentration reaches 1×10 10 cfu / mL.

[0069] 2. Mix 8 mL of the bacterial solution obtained in step 1 with 10 mg of chitosan, and add deionized water to a volume of 1 L to obtain the GHY-2 preservative.

[0070] 2. Preparation of GHY-1 preservative 1. Inoculate Lactobacillus plantarum GHY-1 into MRS liquid medium and culture at 30°C and 150rpm until the bacterial concentration reaches 1×10 10 cfu / mL.

[0071] 2. Mix 8 mL of the bacterial solution obtained in step 1 with 10 mg of chitosan, and add deionized water to a volume of 1 L to obtain the GHY-1 preservative.

[0072] Example 6: Application of preservative The test fish were sea bass (Songjiang sea bass), grass carp or carp, all purchased from Jinggang Seafood Market.

[0073] 1. Prepare fish fillets The test fish were slaughtered and rinsed, and the head, scales and internal organs were removed. Then, they were rinsed and drained with pre-cooled sterile distilled water, and the back was cut into fillets (about 10g each).

[0074] 2. Group preservation treatment Take the fish fillets prepared in step 1 and divide them into 7 groups and process them separately as follows: CK seabass control group: seabass fillets were sprayed with deionized water (double-sided spraying, 200µl per fillet), then spread out on a tray, wrapped with plastic wrap and stored in a refrigerator at 4°C for 12 days.

[0075] GHY-1 seabass treatment group: seabass fillets were sprayed with GHY-1 preservative (double-sided spraying, 200µl per fillet), then the fillets were spread flat on a tray, wrapped with plastic wrap and stored in a refrigerator at 4°C for 12 days.

[0076] GHY-2 seabass treatment group: seabass fillets were sprayed with GHY-2 preservative (double-sided spraying, 200µl per fillet), then the fillets were spread flat on a tray, wrapped with plastic wrap and stored in a refrigerator at 4°C for 12 days.

[0077] CK grass carp control group: grass carp fillets were sprayed with deionized water (double-sided spraying, 200µl per fillet), then spread out on a tray, wrapped with plastic wrap and stored in a refrigerator at 4°C for 12 days.

[0078] GHY-2 grass carp treatment group: Grass carp fillets were sprayed with GHY-2 preservative (double-sided spraying, 200µl per fillet), then spread out on a tray, wrapped with plastic wrap and stored in a refrigerator at 4°C for 12 days.

[0079] CK carp control group: Carp fillets were sprayed with deionized water (double-sided spraying, 200µl per fillet), then spread out on a tray, wrapped with plastic wrap and stored in a refrigerator at 4°C for 12 days.

[0080] GHY-2 carp treatment group: Carp fillets were sprayed with GHY-2 preservative (double-sided spraying, 200µl per fillet), then spread out on a tray, wrapped with plastic wrap and stored in a refrigerator at 4°C for 12 days.

[0081] 3. Total colony count test (GB 4789.2-2022) The sampling time points were 0, 3 days, 6 days, 9 days and 12 days in the storage process of group treatment. Fish fillets were sampled from each group at each time point and tested separately, and the results were averaged.

[0082] ① Add 22.5 mL of sterile phosphate buffer to a sterile homogenizing bag, add 2.5 g of fish fillet, and beat in a homogenizer for 1-2 minutes to obtain the bacterial solution. Take the bacterial solution and dilute it 10 times in a gradient using sterile phosphate buffer to obtain bacterial solution dilutions of various dilutions.

[0083] ② Take the sterilized culture dishes, add 1mL of bacterial dilution to each dish, and then add 15-20mL of unsolidified culture medium (the preparation method of unsolidified culture medium: prepare LB solid culture medium and sterilize it, and then reduce the room temperature to 46-50℃), mix quickly, and then let it stand at room temperature until the culture medium solidifies, and then invert and culture at 30±1℃ for 72±3h.

[0084] ③After completing step ②, calculate the total number of colonies by visual counting and combining the dilution factor, and express it in colony forming units (CFU).

[0085] The results are shown in Table 3. The antibacterial effect of GHY-2 preservative is better than that of GHY-1 preservative.

[0086] Table 3

[0087] Example 7: Application of preservative 1. Prepare sea bass fillets The perch used in the experiment was Songjiang perch, purchased from Jinggang Seafood Market. The perch was slaughtered and rinsed, the head, scales and viscera were removed, and then rinsed and drained with pre-cooled sterile distilled water, and the back was cut into fillets (about 10g each).

[0088] 2. Group preservation treatment Take the fish fillets prepared in step 1 and divide them into 3 groups for separate processing as follows: GHY-1 treatment group: The fish fillets were sprayed with GHY-1 preservative (sprayed on both sides, 200µl per fillet), then spread out on a tray, wrapped with plastic wrap and stored in a refrigerator at 4°C for 12 days.

[0089] GHY-2 treatment group: The fish fillets were sprayed with GHY-2 preservative (sprayed on both sides, 200µl per fillet), then spread out on a tray, wrapped with plastic wrap and stored in a refrigerator at 4°C for 12 days.

[0090] CK control group: The fish fillets were sprayed with deionized water (sprayed on both sides, 200µl per fillet), then spread out on a tray, wrapped with plastic wrap and stored in a refrigerator at 4°C for 12 days.

[0091] 3. Evaluation of preservation effect 1. Sensory evaluation Sensory scoring can directly observe the quality changes of fish during storage. The sensory evaluation was performed at time 0, 3 days, 6 days, 9 days and 12 days after storage. Six fish fillets were sampled from each group at each time point and scored according to Table 4. There were 10 scorers and the average value was taken.

[0092] Table 4

[0093] Results Figure 3 The fish fillets in the CK control group were completely corrupted after 9 days of storage, and the sensory score dropped to 2.5 points. The effect of GHY-2 preservative was better than that of GHY-1 preservative.

[0094] 2. Determination of juice loss rate The sampling time points were 0, 3 days, 6 days, 9 days and 12 days during storage. Six fish fillets were sampled from each group at each time point. They were weighed. The mass at 0 was m1, and the mass at other time points was m2.

[0095]

[0096] Results Figure 4 . As the storage time increases, the fish fillets will lose juice to a certain extent, but the juice loss rate of the sea bass sprayed with the preservative during storage is significantly lower than that of the CK control group. After 9 days of storage, the juice loss rate of the CK control group was 7.5%, the juice loss rate of the GHY-1 preservative spraying group was 6.4%, and the juice loss rate of the GHY-2 preservative spraying group was only 5.4%. This shows that the GHY-2 preservative spraying treatment can inhibit the reproduction of bacteria on the surface of the sea bass and reduce the loss of water in the sea bass caused by bacteria. The effect of the GHY-2 preservative is better than that of the GHY-1 preservative.

[0097] 3. pH determination The pH of fresh meat is in the range of 5.8-6.4. At the beginning, a lot of lactic acid is generated due to the glycogenolysis of muscle, and ATP is also decomposed to produce phosphoric acid. The pH of meat decreases due to the accumulation of lactic acid and phosphoric acid. When the meat begins to rot, the decomposition of bacteria and enzymes decomposes the protein into alkaline substances, namely ammonia and amine compounds, and the pH is raised again.

[0098] The pH value was tested at the sampling time points of 0, 3 days, 6 days, 9 days and 12 days in the storage process. Six fish fillets were sampled from each group at each time point and tested separately. The results were averaged. Testing method: Weigh 10g minced, add freshly boiled and cooled water to 100mL, shake well, soak for 30min, filter or centrifuge, and take about 50mL of filtrate in a 100ml beaker. Measure with a pH meter.

[0099] Results Figure 5The pH of the fish fillet was lower than the initial value when measured on the 3rd day, and then increased significantly after it began to spoil. The pH of spoiled meat is usually above 6.7. The CK control group had already deteriorated after 6 days of storage, while the GHY-2 treatment group was still within the secondary freshness range and reached the critical point of deterioration on the 9th day. It was completely spoiled on the 12th day.

[0100] 4. Volatile basic nitrogen As the spoilage progresses, the amount of volatile basic nitrogen in sea bass also increases, that is, within a certain range, the volatile basic nitrogen content in meat is positively correlated with the degree of meat spoilage. Therefore, volatile basic nitrogen can be used as an important indicator to evaluate the freshness of meat. The volatile basic nitrogen content of fresh meat should not be greater than 15mg / 100g, and meat with a content higher than 20mg / 100g can no longer be eaten.

[0101] The sampling time points were 0, 3 days, 6 days, 9 days and 12 days after the grouping treatment and storage. Six fish fillets were sampled from each group at each time point and tested separately, and the results were averaged. Detection method: Weigh 10g into a distillation tube, add 75mL of water, shake to evenly disperse the sample in the sample solution, soak for 30 minutes, and then use the Kjeldahl nitrogen analyzer method (GB5009.228-2016) for detection.

[0102] Results Figure 6 . At the beginning, the volatile basic nitrogen of the three groups of fish fillets did not increase significantly. After 6 days of storage, the volatile basic nitrogen value of the fish fillets in the CK control group exceeded the fresh limit, while the fish fillets in the GHY-1 treatment group and the GHY-2 treatment group were in a fresh state. After 9 days of storage, the volatile basic nitrogen of the fish fillets in the CK control group reached 24.9 mg / 100g and were no longer edible. The GHY-1 treatment group and the GHY-2 treatment group were still in the secondary freshness range, at 19.3 mg / 100g and 15.2 mg / 100g, respectively. After 12 days of storage, the volatile basic nitrogen of the sea bass treated with GHY-2 was significantly lower than that of the GHY-1 treatment group. This shows that the preservative treatment solution can have a good preservation effect within a certain period of time, but the preservation effect of GHY-2 is better than that of GHY-1.

[0103] The present invention has been described in detail above. It will be apparent to those skilled in the art that the present invention may be implemented in a wide range under equivalent parameters, concentrations and conditions without departing from the spirit and scope of the present invention and without the need for unnecessary experimentation. Although the present invention provides specific embodiments, it should be understood that further improvements may be made to the present invention. In short, according to the principles of the present invention, this application intends to include any changes, uses or improvements to the present invention, including changes made by conventional techniques known in the art that depart from the scope disclosed in this application. Applications of some of the basic features may be made within the scope of the following appended claims.

Claims

1. Lactobacillus plantarum ( Lactobacillus plantarum )Application of GHY-2 in the preparation of bacterial inhibitors; The deposit registration number of the Lactobacillus plantarum GHY-2 is CGMCC No.30238.

2. The use according to claim 1, characterized in that: The bacteria are Escherichia coli, Staphylococcus aureus, Salmonella typhimurium, Listeria monocytogenes or Vibrio parahaemolyticus.

3. Use of the plant lactobacillus GHY-2 described in claim 1 in preparing a preservative.

4. Use of the plant lactobacillus GHY-2 and chitosan described in claim 1 in preparing a preservative.

5. The use according to claim 3 or 4, characterized in that: The preservative is a fish meat preservative.

6. The use according to claim 3 or 4, characterized in that: The preservative is a sea bass preservative.

7. A preservative comprising the Lactobacillus plantarum GHY-2 as claimed in claim 1 and chitosan.

8. The preservative according to claim 7, characterized in that: The ratio of Lactobacillus plantarum GHY-2 and chitosan is: 1×10 8 -1×10 12 cfu Lactobacillus plantarum GHY-2: 8-12 mg chitosan.

9. Use of the preservative according to claim 7 or 8 in preserving meat.

10. Use of the preservative according to claim 7 or 8 in preserving seabass.

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