Plant lactobacillus FGJC-3 and application thereof

Abstract

The invention belongs to the technical field of microorganisms, and particularly relates to a plant lactobacillus FGJC-3 strain and application thereof. The invention provides a strain of lactobacillus plantarum FGJC-3, and the strain of lactobacillus plantarum FGJC-3 has obvious effects of protecting color and improving flavor, and has the advantages of salt tolerance and acidophilic property. The strain can effectively solve the problems of insufficient fermentation flavor, easy browning and blackening in shelf life and the like of salted mustard powder, and can keep the fermented mustard powder golden yellow under the condition of not adding chemical antioxidants for color protection, improve the color and luster of the fermented mustard powder and reduce potential food safety risks. According to the present invention, the plant lactobacillus FGJC-3 strain can rapidly propagate in the high-salt and high-acid fermentation system, can inhibit the growth of infectious microbes, can effectively solve the problem of unstable fermentation quality of the powder brassica juncea, can improve the fermentation quality of the powder brassica juncea, can reduce the food safety risk, and can easily achieve the large-scale industrial production.

Description

Technical Field

[0001] The invention belongs to the technical field of microorganisms, and in particular relates to a strain of Lactobacillus plantarum FGJC-3 and an application thereof. Background Art

[0002] Mustard is a specialty vegetable in my country and one of the main raw materials for making kimchi. Among them, pink mustard is deeply loved by people because of its golden color, crisp taste and moderate sourness. In the processing of traditional salted pink mustard, after the fresh mustard is harvested, it needs to be salted in a pool first, preserved in high salt, and then made into finished products through rinsing, desalting, cutting, mixing, packaging, sterilization and other processes to meet the needs of year-round processing and production. However, although the high-salt environment during the pickling process of mustard inhibits the growth of harmful microorganisms, it also causes insufficient fermentation of mustard and insufficient formation of flavor substances; and the flavor substances of pickled mustard are also lost in the process of rinsing and desalting, resulting in a decrease in the flavor of the final product. In addition, during the pickling process of pink mustard, it is easy to turn brown and black, and the chemical antioxidant D-sodium isoascorbate needs to be added to protect the color and improve the color of the naturally fermented salted pink mustard, which does not meet the needs of modern consumers for healthy food.

[0003] At present, the industry can improve the flavor by fermenting salted mustard greens twice, but the second fermentation is mostly done by natural fermentation, which still has the problems of large microbial volatility, unstable batch fermentation quality, dark color, insufficient flavor, easy browning; and easy to be contaminated by yeast in the environment, causing discoloration, taste change, abnormal aroma and other problems. Lactic acid fermentation is the most important type of microbial activity in the mustard pickling process. Many studies have shown that artificial inoculation of lactic acid bacteria to ferment mustard has the characteristics of improving the quality of pickled mustard. Patent CN117814456 A discloses a mustard fermented by lactic acid bacteria. The obtained mustard product has a mellow and delicious, sour and pleasant flavor. No food additives are added to the product, and the quality is stable. Patent CN117683677 A discloses the fermentation agents Weissella greecea, Lactobacillus plantarum and Lactobacillus nenjiangensis. The contents of 24 free amino acids and amino acid nitrogen in fermented mustard and the types and contents of isothiocyanate compounds are significantly increased, which effectively improves the flavor and quality of the product. At the same time, it has good anti-inflammatory and antioxidant effects, and has obvious advantages over traditional fermentation agents.

[0004] At present, studies have also shown that lactic acid bacteria have good color protection effects in meat products, salted fruits and vegetables, and fruit juices. Patent CN105212123A discloses a method for making pickled peppers to protect color and crispness, which uses low-salt pure lactic acid bacteria to ferment at constant temperature under light, and uses natural light and temperature to promote fermentation. There is a microfilm formed by CaOH and air on the surface of the fermentation solution to prevent pigment oxidation and keep the pickled peppers bright in color. Patent CN102199566B discloses a Lactobacillus salivarius for protecting the color of meat products. The meat product color protector prepared by this strain has a strong color protection ability, which can not only maintain the original flavor of the product, but also maintain the bright color of fresh meat or fermented meat. However, there is no research report on the biological color protection of lactic acid bacteria in salted mustard. Summary of the invention

[0005] Based on the above technical problems, the main purpose of the present invention is to overcome the shortcomings of the above-mentioned background technology, and a strain of Lactobacillus plantarum (Lactiplantibacillus plantarum) FGJC-3 is screened and obtained. The strain has the dual functions of enhancing fermentation flavor and protecting color. It is used to regulate the secondary fermentation process of salted powdered mustard, which can give the salted powdered mustard a strong sour and fragrant fermentation flavor, and solve the problem of insufficient flavor of the salted powdered mustard fermentation product; at the same time, it can also improve the problems of easy oxidation of salted powdered mustard, dull color, easy browning and blackening during the shelf life, etc., realize the replacement of the food additive sodium D-isoascorbate, realize biological color protection, reduce the use of food additives, and reduce costs.

[0006] To achieve the above objectives, the inventors conducted in-depth research and completed the solution of the present invention after repeated research and demonstration, which is as follows:

[0007] In a first aspect, an embodiment of the present application provides a strain of Lactobacillus plantarum FGJC-3, which has been deposited in Guangdong Provincial Microbiological Culture Collection Center on November 1, 2024, with a deposit number of GDMCC No: 65399.

[0008] The colonies of Lactobacillus plantarum FGJC-3 strain in MRS culture medium are milky white, round colonies with neat edges, smooth surface, moist and shiny; after Gram staining, the strain is observed under a microscope to have a typical rod-shaped morphology, with a length of 0.5-0.8 μm and a width of 0.2-0.4 μm.

[0009] In a second aspect, the present invention further provides a fermentation bacterial agent, wherein the fermentation bacterial agent comprises the above-mentioned Lactobacillus plantarum FGJC-3.

[0010] In a third aspect, the present invention also provides an application of the above-mentioned Lactobacillus plantarum or fermentation agent in mustard fermentation, preferably fermented mustard with powdered stems, especially to improve the problem of insufficient fermented flavor of fermented mustard with powdered stems, and the problem of easy browning and blackening during the shelf life of the product, thereby improving the flavor and quality of fermented mustard with powdered stems.

[0011] In a fourth aspect, the present invention further provides a method for fermenting pink-stem mustard, which comprises adding the above-mentioned Lactobacillus plantarum FGJC-3 or a fermentation agent to salted pink-stem mustard for fermentation.

[0012] Furthermore, the inoculation time of the Lactobacillus plantarum FGJC-3 or the fermentation agent is the initial stage of fermentation.

[0013] Furthermore, the inoculation amount of the plant lactobacillus is 10 4 -10 8 CFU / g, preferably 10 5 -10 7 CFU / g.

[0014] Furthermore, the fermentation time is 10-20 days.

[0015] Furthermore, the salt concentration added during the fermentation process is 0% - 9% (w / w), preferably 3% - 7% (w / w).

[0016] Furthermore, the acid concentration added during the fermentation process is 0% - 1.5% (w / w), preferably 0.5% - 1.5% (w / w).

[0017] One or more technical solutions provided in the embodiments of the present application have at least the following technical effects or advantages:

[0018] 1. The plant lactobacillus FGJC-3 provided by the present invention has significant effects of protecting color and improving flavor, and has the advantages of salt resistance and acidophilia, which can effectively solve the problems of insufficient fermented flavor of salted mustard greens, easy oxidation, dark color, and easy browning and blackening during the shelf life.

[0019] 2. The plant lactobacillus FGJC-3 strain provided by the present invention is used for salted mustard greens fermentation. It can keep the fermented mustard greens golden in color without adding chemical antioxidant sodium D-erythorbate for color protection, and achieves a color protection effect of 3‰ sodium D-erythorbate, thereby improving the color of the fermented mustard greens and reducing potential food safety risks.

[0020] 3. The Lactobacillus plantarum FGJC-3 provided by the present invention is derived from naturally fermented mustard greens and has no safety risks.

[0021] 4. The technical solution provided by the present invention adopts direct-injection pure strain fermentation technology, and exogenously adds plant lactobacillus FGJC-3 strain, which can reproduce rapidly in a high-salt and high-acid fermentation system, play a nutrient occupying role, reduce the growth space of miscellaneous bacteria, inhibit the growth of miscellaneous bacteria, improve the fermentation quality of pink mustard, and reduce food safety risks. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 This is the colony morphology of Lactobacillus plantarum FGJC-3;

[0023] Figure 2 This is the cell morphology of Lactobacillus plantarum FGJC-3 under a microscope;

[0024] Figure 3 This is the growth curve of Lactobacillus plantarum FGJC-3 at different acid concentrations;

[0025] Figure 4 This is the growth curve of Lactobacillus plantarum FGJC-3 at different salt concentrations;

[0026] The Lactiplantibacillus plantarum FGJC-3 provided by the present invention has been deposited in the Guangdong Provincial Microbiological Culture Collection Center on November 1, 2024, with the address: 5th Floor, Building 59, No. 100 Xianlie Middle Road, Guangzhou City, Guangdong Province, and the collection number is GDMCC No: 65399; the strain was received and registered by the collection center on November 1, 2024, and was detected as a viable strain by the collection center on November 1, 2024. DETAILED DESCRIPTION

[0027] In order to facilitate the understanding of the present invention, the present invention will be described more fully below. However, the present invention can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the understanding of the disclosure of the present invention more thorough and comprehensive.

[0028] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

[0029] Unless otherwise specified, the reagents, methods and equipment used in the present invention are conventional food-grade reagents, methods and equipment in the art.

[0030] The terms used in the description of the present invention herein are only for the purpose of describing specific embodiments and are not intended to limit the present invention. The term "and / or" used herein includes any and all combinations of one or more of the associated listed items.

[0031] Example 1 Screening of Lactobacillus plantarum FGJC-3

[0032] 1. Processing of raw materials:

[0033] Under aseptic operation conditions, weigh 25 g of naturally fermented salted mustard with good flavor and golden color, put it into 225 mL of sterile water, and homogenize it with a homogenizer for 30 min. Use sterile water to dilute it 10 times to 10 -1 -10 -6 , take 10 -4 , 10 -5 , 10 -6 , three dilution gradients of bacterial suspension were inoculated on MRS solid medium by pouring culture method, 1 mL / dish was inoculated for each dilution, and placed in a 30℃ constant temperature incubator for inverted anaerobic culture for 48h.

[0034] Select culture dishes with 30-300 CFU / dish, mark the colony morphology and describe the morphological differences, and perform microscopic morphological examination and description on colonies with different colony morphology. Select typical lactic acid bacteria for purification. After purification three times, use Gram staining technique to microscopically examine the purified strains, prepare glycerol cryopreservation tubes, and store them in a -80℃ medical refrigerator for later use. A total of 6 test microorganisms were obtained, named FGJC, FGJC-3, FG-1, FG-2, FG-4, and FG-5.

[0035] 2. Initial screening of lactic acid bacteria performance

[0036] Take the glycerol cryopreserved tubes of the six strains of test bacteria screened above, take 200 μL of the frozen bacterial solution of each strain and inoculate it into 100 mL of liquid culture medium (MRS medium), incubate at 37°C for 48 h, and adjust the bacterial solution concentration to 1×10 8 CFU / mL is the test bacterial suspension.

[0037] Take salted mustard stems, clean them, cut them into 2-3cm pieces, accurately weigh 50g mustard stems into a triangular flask, add 100mL of 1.5% (w / w) white sugar solution, seal it, sterilize it at 121℃ for 15mins, and inoculate 0.4% (v / w) of the test bacterial suspension after cooling, and ferment it for 7d. The negative control group (CK) was treated the same as the test group except that the test strain was not added. After fermentation, the samples were subjected to sensory evaluation, and the supernatant was taken to measure the absorbance after centrifugation at 8000 r / min for 10 mins. The results are recorded in Table 1-2.

[0038] Table 1 Sensory records of mustard after secondary fermentation with different bacteria

[0039]

[0040] Table 2 Absorbance values ​​(OD420 Abs)

[0041]

[0042] As shown in Table 1, during the secondary fermentation of pink mustard, the fermentation colors of different strains are ranked from golden to dark in the order of FGJC>FGJC-3>FG-1>FG-2>CK>FG-4>FG-5. The fermentation color of FGJC strain is golden, which is the best color. From the aroma point of view, the fermentation acid aroma of FGJC-3 strain is the best, which can maintain the rich pickled vegetable flavor of the secondary fermentation product of pink mustard. Compared with CK, the flavors of FG-1, FG-2, FG-4, and FG-5 are not good, and they all have yeast flavors, which are not suitable for the secondary fermentation of pink mustard.

[0043] As shown in Table 2, the browning degree of the secondary fermentation of pink mustard is FG-5>FG-4>CK>FG-2>FG-1>FGJC-3>FGJC. Among them, FGJC and FGJC-3 have smaller browning degrees, and FGJC has the smallest browning degree, followed by FGJC-3, which are 0.068 Abs and 0.093 Abs, respectively. FG-5 has the largest browning degree, 0.153 Abs. The browning degrees of FG-1, FG-2, FG-4, and CK are 0.109, 0.124, 0.142, and 0.147, respectively. Through a comprehensive comparative analysis of sensory and browning data, we selected FGJC and FGJC-3 strains for the secondary screening of pink mustard fermentation.

[0044] 3. Lactic acid bacteria re-screening

[0045] Take the salted mustard stems, wash them, cut them into 2-3cm, accurately weigh 300g of mustard stems into a triangular bottle, add 600mL of 1.5% (w / v) white sugar solution, seal it, sterilize it at 121℃ for 15mins, and inoculate 1% (v / w) of the test bacteria suspension after cooling, and ferment it for 7 days. With the food additive sodium D-isoascorbate as the positive control, the preliminary experiment designed 7 concentrations: 1%, 2%, 3%, 4%, 5%, 6%, and 7%. Finally, two concentrations of 3% and 5% were selected according to the preliminary experiment. Between 1% and 5%, the color protection effect of sodium D-isoascorbate is more obvious as the dosage increases. When the dosage is greater than 5%, the color protection effect is not good but decreases. In the negative control group (CK), except that the test strain and sodium D-isoascorbate are not added, the other treatments are the same as the test group. After the fermentation, the samples were sensory evaluated, and the results are recorded in Table 3.

[0046] Table 3 Sensory records of 300g pink mustard stem secondary fermentation

[0047]

[0048] The fermented mustard stems were ground into powder, and the same mass was weighed and placed in a black sample tank. The color difference was measured in a completely dark environment, and the L*, a*, and b* results were statistically recorded to select microorganisms with good color protection effects. The results are recorded in Table 4.

[0049] Table 4 Color difference test of 300g pink mustard stem secondary fermentation

[0050]

[0051] Note: △E is the total color difference, , does not indicate the direction of color difference deviation, the larger the value, the greater the color difference; △L indicates the difference in L* between the two samples, a positive value indicates that the test sample is lighter (whiter / brighter) than the standard sample, and a negative value indicates that the test sample is darker (blacker / darker) than the standard sample; △a indicates the difference in a* between the two samples, a positive value indicates that the test sample is redder (redder) than the standard sample, and a negative value indicates that the test sample is greener (greener) than the standard sample; △b indicates the difference in b* between the two samples, a positive value indicates that the test sample is yellower (yellower) than the standard sample, and a negative value indicates that the test sample is bluer (bluish) than the standard sample.

[0052] According to the data in Table 4, when FGJC-3 was compared with CK, CK was black, FGJC-3 was green and yellow, and ΔE was 6.88, with a strong color difference. When FGJC was compared with CK, CK was black, FGJC was green and yellow, and ΔE was 7.45, with a significant color difference. When FGJC-3 was compared with 3‰ sodium D-isoascorbate, the color of FGJC-3 was roughly equivalent to that of the 3‰ sodium D-isoascorbate treatment group, with ΔE of 1.09. The color protection effect of FGJC-3 and FGJC was better than that of 3‰ sodium D-isoascorbate, and lower than that of 5‰ sodium D-isoascorbate. The strains FGJC-3 and FGJC had antioxidant color protection effects. However, the sensory results in Table 3 show that both Lactobacillus plantarum FGJC-3 and FGJC have antioxidant and color-protecting effects. FGJC-3 is more suitable for the secondary fermentation of pink mustard in terms of color and fermentation acid aroma. It can not only keep the pink mustard golden, but also produce a strong acid aroma. Combined with the sensory flavor analysis and color determination results, FGJC-3 was selected as an excellent strain for the secondary fermentation of pink mustard.

[0053] The colony morphology of the pure cultured FGJC-3 strain in MRS medium is as follows: Figure 1 As shown in the figure, the colonies are milky white, with neat edges and round colonies. The surface is smooth, moist and shiny. The cell morphology observed under a microscope after Gram staining is as follows Figure 2As shown, the strain has a typical rod-shaped morphology, with a length of 0.5-0.8μm and a width of 0.2-0.4μm. This result is obtained by magnifying 1000 times. It was identified as Lactiplantibacillus plantarum by sequencing. According to the requirements of the "List of Bacteria that Can Be Used in Food" issued by the Ministry of Health, FGJC-3 is included in the genus Lactobacillus and is a strain that can be used in food. It was deposited in the Guangdong Provincial Microbiological Culture Collection Center on November 1, 2024, and the deposit number is GDMCC No: 65399.

[0054] Example 2 Performance test of Lactobacillus plantarum FGJC-3

[0055] 1. Acid resistance test of Lactobacillus plantarum FGJC-3

[0056] Prepare MRS liquid culture medium, taking 0.5% acid as an example: take a 300mL conical flask, accurately weigh 100g of liquid culture medium (accuracy 0.01g), slowly add food-grade citric acid to dissolve it, let it stand for 30 minutes and measure the acid content until the acid content value is 0.5%, mark and seal it, package it at 121℃, sterilize it for 15 minutes, and cool it for use. Prepare MRS liquid test culture medium with acid content of 0.75%, 1%, 1.25%, and 1.5% in the same way. Take MRS liquid culture medium without citric acid as the control (CK).

[0057] Take 200 μL of FGJC-3 bacterial solution and inoculate it into 100 mL of liquid culture medium (MRS medium), incubate at 37°C for 48 h, and adjust the bacterial solution concentration to 1×10 7 CFU / mL~5×10 7 CFU / mL is the test bacterial suspension. Aseptically, take the prepared test bacterial suspension and inoculate it into the test culture medium with different acid concentrations. The inoculation volume is 1mL / bottle, and each test treatment is repeated 2 times. During the constant temperature culture at 30℃±1℃, aseptically take samples every 4h. Each test group uses the corresponding pH value fresh sterile MRS liquid culture medium as a blank control to adjust to zero, and measure OD 600 . With time as the horizontal axis, OD 600 The absorbance value is used as the ordinate to draw a growth curve. The results are as follows Figure 3 shown.

[0058] according to Figure 3 The results showed that different acidity environments had different effects on the growth of FGJC-3. 600The value decreases with the increase of citric acid addition. The adjustment period of FGJC-3 strain in 1.5% high acid medium is 4 h, 4 h-24 h is the logarithmic period, 24 h-44 h later it enters the decay period, and 44 h later it enters the stable period. Compared with CK, its growth is significantly inhibited, but it can still grow and reproduce, indicating that Lactobacillus plantarum FGJC-3 is acidophilic and has strong acid resistance, and can tolerate 1.5% high acid environment.

[0059] 2. Salt tolerance test of Lactobacillus plantarum FGJC-3

[0060] Salt tolerance test medium: Select MSR as the basic medium, do not add Nacl, the pH value is naturally CK medium, and the salt content should not exceed (calculated by Nacl mass fraction) 0.5%. Take the configuration of 1% Nacl medium as an example: take a 300mL conical flask, accurately weigh 99g of liquid medium (accuracy ±0.01g), accurately weigh 1g of Nacl (accuracy ±0.0001g), add Nacl to the liquid medium and dissolve it, mark and seal it, package it at 121℃, sterilize it for 15min, and cool it to obtain 1% Nacl concentration liquid medium. The same method is used to configure MRS liquid test medium with Nacl mass fraction concentrations of 3%, 5%, 7%, 9%, 11%, and 13%.

[0061] Aseptic operation, the activity of the prepared solution is 1×10 7 CFU / mL~5×10 7 CFU / mL test bacterial suspension was inoculated into test culture medium with different salt concentrations, the inoculation volume was 1mL / bottle, and each test treatment was repeated 2 times. During the culture process at 30℃±1℃, aseptically sampled every 4h, and zeroed with fresh sterile MRS liquid culture medium corresponding to NaCl as blank control, and the OD was measured. 600 . With time as the horizontal axis, OD 600 The absorbance value is used as the ordinate to draw a growth curve. The results are as follows Figure 4 shown.

[0062] according to Figure 4The results showed that there were significant differences in the growth of FGJC-3 under different salinity environments (P<0.05). The higher the salt content in the culture medium, the weaker the growth and reproduction ability of the FGJC-3 strain. 11% and 13% salt hypertonic culture medium completely inhibited the reproduction of FGJC-3, and the strain did not grow. In the 9% salt hypertonic culture medium, although the growth and reproduction ability of FGJC-3 was weak, the adjustment period was longer at 28 h, but after 28 h, it entered the logarithmic growth phase, and the strain grew and reproduced in large quantities. In the 7% salt hypertonic culture medium, the adjustment period of FGJC-3 was shortened to 4 h, and it entered the logarithmic growth phase after 4 h. The growth activity at each growth period was significantly higher than that of the 9% salt culture medium (P<0.05). It can be seen that Lactobacillus plantarum FGJC-3 can grow and reproduce in hypertonic culture medium, has salt tolerance, and still has biological activity at a salt concentration of 9%.

[0063] Example 3 Plant lactobacillus FGJC-3 fermentation powder mustard 350Kg fermentation jar test

[0064] Take 200 μL of frozen Lactobacillus plantarum FGJC-3 culture medium and inoculate it into 100 mL of liquid culture medium (MRS medium), incubate at 30°C for 48 h, and adjust the concentration of the culture medium to 1×10 8 CFU / mL is the seed solution of Lactobacillus plantarum FGJC-3.

[0065] Take the salted mustard greens, wash them, and neatly place them in a jar with a specification of 350 kg / jar to the mouth of the jar, add water to the mouth of the jar, seal the jar, do daily maintenance on the mouth of the jar, and place it in a dark place for fermentation for 15 days. The water is a mixed solution of food-grade edible salt to adjust the total system chloride concentration to 3% (in terms of Nacl mass fraction) and food-grade citric acid to adjust the total system acidity to 0.5% (in terms of lactic acid mass fraction). Add the seed liquid of Lactobacillus plantarum FGJC-3 into the water and mix evenly. The inoculation amount is 1×10 6 CFU / g. Except for no bacterial solution, the control group was treated in the same way as the test group. After fermentation, samples were taken to measure the physical and chemical indicators, and the results are recorded in Table 5.

[0066] Table 5 Physical and chemical indicators of pink mustard during secondary fermentation

[0067]

[0068] According to the results in Table 5, after adding Lactobacillus plantarum FGJC-3 to ferment salted mustard for 7 days, the acid content can reach 0.51%, which is significantly higher than that of the control group.

[0069] Ten students majoring in food science who are familiar with the sensory evaluation process were selected. The relevant personnel kept a certain distance and were prohibited from talking to each other. According to the sensory value standard in Table 6, sensory scores were made for the four indicators of color, aroma, taste, and crispness of the traditional salted mustard and the above two different treatments of mustard. In the sensory quality evaluation, the color weight accounted for 30%, the aroma weight accounted for 20%, the taste weight accounted for 30%, and the crispness weight accounted for 20%. The final score was calculated according to the corresponding weight ratio. The results are recorded in Table 7.

[0070] Table 6 Sensory scoring criteria for secondary fermented mustard stems

[0071]

[0072] Table 7 Sensory evaluation of secondary fermented mustard stems

[0073]

[0074] Note: Different letters for the same indicator indicate significant difference (P<0.05).

[0075] From the data in Table 7, it can be seen that the sensory scores of the three different treatments of pink mustard greens were significantly different in terms of color, aroma, taste, and crispness (P < 0.05). Among them, the sensory scores of the pink mustard greens treated with strain FGJC-3 were the highest in terms of color, aroma, taste, and crispness, which were 8.37 points, 8.51 points, 8.82 points, and 8.19 points, respectively, which were better than those of CK and salted pink mustard greens. From the perspective of comprehensive sensory scores, the one with strain FGJC-3 scored the best, 8.50 points, with golden color, sour aroma, soft and coordinated sour taste, and good crispness. The second was CK, 7.58 points, golden color, slightly weak sour aroma, and then salted pink mustard greens, 7.10 points, lighter color, weaker aroma, and salted flavor.

[0076] The above results show that Lactobacillus plantarum FGJC-3 has a significant effect in protecting color and improving flavor. The characteristics of protecting color and improving the aroma of mustard acid in the secondary large-scale fermentation process of pink mustard can be realized in large-scale industrial production.

[0077] The above-mentioned embodiments only express several implementation methods of the present invention, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A strain of Lactobacillus plantarum ( Lactiplantibacillus plantarum ) FGJC-3, characterized in that The deposit number of the Lactobacillus plantarum FGJC-3 is GDMCC No: 65399.

2. A fermentation agent, characterized in that: The fermentation bacteria agent comprises the Lactobacillus plantarum FGJC-3 as claimed in claim 1.

3. Use of the plant lactobacillus FGJC-3 according to claim 1 or the fermentation agent according to claim 2 in mustard fermentation.

4. The use according to claim 3, characterized in that The mustard is pink-stemmed mustard.

5. A fermentation method of pink mustard, characterized in that: The method comprises adding the plant lactobacillus FGJC-3 described in claim 1 or the fermentation agent described in claim 2 to salted mustard greens for fermentation.

6. The method according to claim 5, characterized in that The inoculation time of the Lactobacillus plantarum FGJC-3 or the fermentation bacteria agent is the initial stage of fermentation.

7. The method according to any one of claims 5 or 6, characterized in that: The inoculation amount of the plant lactobacillus is 10 4 -10 8 CFU / g.

8. The method according to any one of claims 5 or 6, characterized in that: The fermentation time is 10-20 days.

9. The method according to any one of claims 5 or 6, characterized in that: The salt concentration added during the fermentation process is 0%-9% (w / w).

10. The method according to any one of claims 5 or 6, characterized in that: The acid concentration added during the fermentation process is 0%-1.5% (w / w).

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