Lactobacillus plantarum jm065 and use thereof
By combining fermentation with Lactobacillus plantarum JM065 with enzymatic hydrolysis and ultrasonic technology, the problem of the form in which polyphenols exist in blueberry juice has been solved, improving the quality and stability of the juice and providing a theoretical basis for the development of health foods and health products.
CN120366124BActive Publication Date: 2026-05-26NORTHEAST AGRICULTURAL UNIVERSITY
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- NORTHEAST AGRICULTURAL UNIVERSITY
- Filing Date
- 2025-04-21
- Publication Date
- 2026-05-26
Smart Images
Figure CN120366124B_ABST
Abstract
This invention discloses a strain of *Lactiplantibacillus plantarum* JM065 and its applications, belonging to the field of microbial technology. *Lactiplantibacillus plantarum* JM065 is deposited at the Guangdong Provincial Microbial Culture Collection Center, Guangzhou, on April 26, 2024, with accession number GDMCC NO: 64565. The preparation method combines a specific ratio of four-enzyme hydrolysis, fermentation with *Lactiplantibacillus plantarum* JM065, and ultrasound-assisted fermentation technology before and after fermentation to produce fermented blueberry juice with mild acidity, high total phenolic content, and high antioxidant properties. This invention can enrich the field of functional products and, to a certain extent, provide a theoretical basis for the research and development of blueberry and other related health foods and health products.
Need to check novelty before this filing date? Find Prior Art