Phytobacterium plantarum and application thereof in aspects of fermentation and thickening

Abstract

The invention discloses plant lactobacillus and application thereof in fermentation and thickening, and belongs to the technical field of microorganisms. The strain number of the lactobacillus plantarum is CW17, the lactobacillus plantarum is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number of the lactobacillus plantarum is CGMCC No.33829. When the lactobacillus plantarum CW17 provided by the invention is used for preparing fermented food, juice and jam, the viscosity of a fermented product can be remarkably improved, the effects of thick texture and mellow taste can be achieved under the condition that a thickening agent is not used, and meanwhile, the color, luster and fragrance of the fermented juice and jam are increased.

Description

Technical Field

[0001] The invention belongs to the technical field of microorganisms, and in particular relates to a lactobacillus plantarum and an application thereof in fermentation and thickening. Background Art

[0002] Lactic acid bacteria is a general term for a class of non-spore-forming, Gram-positive bacteria that produce lactic acid. Research has shown that lactic acid bacteria can regulate intestinal flora and enhance human immunity, with promising results. Furthermore, lactic acid fermentation can effectively enhance the nutritional properties of fruit and vegetable juices, extend shelf life, enhance sensory flavor, and add beneficial substances to the nutritional content. Fruit and vegetable juices fermented with lactic acid bacteria not only retain the natural nutrients of the fruits and vegetables themselves, but also, due to the involvement of lactic acid bacteria, further enhance flavor, taste, and nutritional value, resulting in greater market competitiveness and health benefits.

[0003] Fermented fruit and vegetable juices and dairy products produced using existing lactic acid bacteria often suffer from a thin texture, a monotonous taste, and a lack of richness and richness. To address this issue, those skilled in the art typically add thickeners to increase the viscosity of fruit and vegetable juices and the coagulation of dairy products such as yogurt. While thickeners can effectively address the thin texture of products, they are food additives. Given the growing concern for food health, providing a fermentation bacterial agent that can replace traditional thickeners is an effective approach to addressing this issue.

[0004] In view of this, the present invention provides the following technical solutions. Summary of the Invention

[0005] The present invention aims to provide a Lactobacillus plantarum that can significantly improve the viscosity of a fermented product during the fermentation process. Another object of the present invention is to provide the use of the Lactobacillus plantarum as a fermentation thickener in the preparation of a fermented food, as well as a fermented food prepared by the Lactobacillus plantarum and a preparation method thereof.

[0006] The purpose of the present invention is achieved through the following technical solutions:

[0007] In a first aspect of the present invention, the present invention provides a Lactobacillus plantarum strain. The Lactobacillus plantarum strain is Lactiplantibacillus plantarum CW17, which is deposited in the General Microbiology Center of China Culture Collection Administration, with a deposit number of CGMCC No. 33829.

[0008] Through sequencing analysis, the 16S rRNA sequence of Lactiplantibacillus plantarum CW17 provided by the present invention is shown as SEQ ID NO.1. The sequence was subjected to BLAST on the official website of the National Center for Biotechnology Information (NCBI) of the United States, and the strain was confirmed to be Lactiplantibacillus plantarum.

[0009] Hereinafter, the Lactobacillus plantarum will be referred to as Lactobacillus plantarum CW17.

[0010] In a second aspect of the present invention, the present invention provides a fermentation agent, wherein the fermentation agent contains the Lactiplantibacillus plantarum CW17 and / or the metabolites of Lactiplantibacillus plantarum CW17 according to the first aspect of the present invention.

[0011] Preferably, the fermentation agent comprises an effective dose of Lactiplantibacillus plantarum CW17 and / or a metabolite of Lactiplantibacillus plantarum CW17 according to the first aspect of the present invention, such as the content of Lactiplantibacillus plantarum CW17 is 1.0×10 8 -1.0×10 10 CFU / mL.

[0012] In a preferred embodiment of the present invention, the fermentation agent further comprises an acceptable carrier, which may be a solid carrier or a liquid carrier. The carrier is selected from conventionally used adjuvants in the art that have a protective effect on live bacteria, such as one or a combination of two or more of corn flour, starch, and soybean flour.

[0013] The fermentation bacteria agent of the present invention is in the form of a powder, a granule, a wettable powder, a water-dispersible granule, a liquid preparation, an emulsion or a suspension.

[0014] In a third aspect of the present invention, the present invention provides a use of any one of the following as a fermentation thickener in the preparation of a fermented food:

[0015] Ⅰ) Lactiplantibacillus plantarum CW17 according to the first aspect of the present invention;

[0016] II) The fermentation agent according to the second aspect of the present invention.

[0017] The fermented food of the present invention includes but is not limited to fruit juice, vegetable juice or jam.

[0018] The present invention does not specifically limit the scope of fruit juice. The fruit juice refers to juice obtained from fruit as raw material through physical methods such as squeezing, centrifugation, extraction, etc., and fruit juice drinks obtained by fermentation.

[0019] In some embodiments of the present invention, the fruit juice is selected from one or a combination of two or more of pomegranate juice, apple juice, orange juice, tangerine juice, lemon juice, grape juice, blackcurrant juice, raisin juice, strawberry juice, yellow peach juice, blueberry juice, grapefruit juice, watermelon juice, pineapple juice, kiwi juice, mango juice, pear juice, apricot juice, peach juice, and tomato juice.

[0020] In a particular embodiment of the present invention, the juice is selected from pomegranate juice.

[0021] Pomegranate is a deciduous shrub or tree of the genus Punica, Lythraceae. It has medicinal and edible properties, with different parts having different effects. Pomegranate juice is rich in various natural active ingredients, such as vitamin C, minerals, and phenolic compounds, and has a strong anti-aging effect. Pomegranate juice, whether unfermented or fermented with traditional lactic acid bacteria, suffers from a thin texture, lacks a rich mouthfeel, and is dark in color. The present invention aims to ferment pomegranate juice using Lactobacillus plantarum CW17 to produce a fermented pomegranate juice beverage with a thick texture and bright color.

[0022] The vegetable juice is selected from one or a combination of two or more of cucumber juice, carrot juice, celery juice and bitter melon juice.

[0023] The jam is selected from one or a combination of two or more of apple jam, strawberry jam, yellow peach jam, blueberry jam, pineapple jam, kiwi jam, mango jam, peach jam and tomato jam.

[0024] In one embodiment of the present invention, the jam is selected from applesauce.

[0025] The unexpected discovery of the present technicians, use plant lactobacillus (Lactiplantibacillus plantarum) CW17 provided by the invention or the fruit juice and jam prepared by the bacterial agent fermentation containing plant lactobacillus (Lactiplantibacillus plantarum) CW17, when not using thickener, namely can reach texture thickness, the effect of mellow mouthfeel, has and improves color and luster for the pomegranate fermented fruit juice sea, increases the effect of mouthfeel and fragrance.Therefore, plant lactobacillus (Lactiplantibacillus plantarum) CW17 can be used as fermentation thickener for the preparation of fermented food.Preferably, described fermented food is fruit juice and jam.

[0026] In a fourth aspect of the present invention, the present invention provides a method for preparing a fermented fruit juice, the method comprising the following steps:

[0027] (1) Obtaining fruit juice by squeezing, centrifuging or extracting the fruit;

[0028] (2) pasteurization after filtration;

[0029] (3) inoculating Lactiplantibacillus plantarum CW17 and fermenting to obtain fermented juice.

[0030] In the method for preparing fermented juice, the present invention does not specifically limit the inoculum amount of Lactobacillus plantarum, the fermentation temperature, and the fermentation time. Those skilled in the art will appreciate that different fruits vary greatly in sweetness, moisture content, nutrient content, etc., and therefore require customized fermentation parameters tailored to their specific characteristics. Those skilled in the art can obtain the optimal inoculum amount, optimal fermentation temperature, and fermentation time through limited trials based on conventional techniques.

[0031] In one embodiment of the present invention, the present invention provides a method for preparing fermented pomegranate juice, the method comprising the following steps:

[0032] S1) peeling the pomegranate and leaving the seeds;

[0033] S2) mixing pomegranate seeds and water in a mass ratio of (1-2):1, such as 1:1, 1.5:1, or 2:1, and adding 8-10% of the mass of the pomegranate seeds in white granulated sugar;

[0034] S3) Juicing, filtering, and pasteurization;

[0035] S4) inoculating Lactiplantibacillus plantarum CW17 at an inoculum amount of 2-3%, and fermenting at 30° C. for 28-30 h to obtain pomegranate juice.

[0036] In a fifth aspect of the present invention, the present invention provides a fermented fruit juice, which is prepared by the method described in the fourth aspect of the present invention. Preferably, the fruit juice is pomegranate juice.

[0037] In a sixth aspect of the present invention, the present invention provides a method for preparing fermented jam, the method comprising the following steps:

[0038] (1) Cut the fruit into pieces and boil with water;

[0039] (2) Add sugar and continue to boil and concentrate, and pasteurize;

[0040] (3) inoculating Lactiplantibacillus plantarum CW17 and fermenting to obtain fermented jam.

[0041] In the method for preparing fermented jam, the present invention does not specifically limit the inoculum amount of Lactobacillus plantarum, the fermentation temperature, and the fermentation time. Those skilled in the art will appreciate that different fruits vary greatly in sweetness, moisture content, nutrient content, etc., and therefore require customized fermentation parameters tailored to their characteristics. Those skilled in the art can determine the optimal inoculum amount, optimal fermentation temperature, and fermentation time through limited trials based on conventional techniques.

[0042] In one embodiment of the present invention, the present invention provides a method for preparing fermented applesauce, the method comprising the following steps:

[0043] S1) Cut apples into pieces and add 2-3 times the volume of water to boil;

[0044] S2) adding soft white sugar, stirring and mixing, and continuing to boil and concentrate;

[0045] S3) pasteurization;

[0046] S4) inoculating Lactiplantibacillus plantarum CW17 at an inoculum level of 1-3%, fermenting at 30° C. for 24-26 hours, cooling, and canning.

[0047] Preferably, the inoculation amount is 2%.

[0048] In a seventh aspect, the present invention provides a fermented jam, which is prepared by the method described in the sixth method of the present invention. Preferably, the jam is applesauce.

[0049] Preservation Instructions

[0050] Lactobacillus plantarum

[0051] CGMCC registration number: CGMCC No.33829

[0052] Depository: General Microbiology Center of China Culture Collection Administration

[0053] Abbreviation of depository institution: CGMCC

[0054] Address of the depository: No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing

[0055] Date of preservation: March 17, 2025. BRIEF DESCRIPTION OF THE DRAWINGS

[0056] Figure 1 This is a graph showing the acid production ability test results of Lactobacillus plantarum CW17, CW28, and CW30;

[0057] Figure 2 Photos of pomegranate juice fermented with Lactobacillus plantarum CW17 and CW30;

[0058] Figure 3 The statistical graphs of the total colony counts of Lactobacillus plantarum CW17 and CW30 in MRS and pomegranate juice respectively;

[0059] Figure 4 This is the frequency sweep curve of unfermented pomegranate juice;

[0060] Figure 5 This is the frequency scan curve of pomegranate juice fermentation by strain CW17;

[0061] Figure 6 This is the frequency sweep curve of pomegranate juice fermentation by strain CW30;

[0062] Figure 7 Photos of fermented applesauce for strains CW17 and CW30;

[0063] Figure 8 Viscosity statistics of applesauce fermented by strains CW17 and CW30;

[0064] Figure 9 Photos of carrot juice fermented by strains CW17 and CW30;

[0065] Figure 10 Viscosity statistics of carrot juice fermented by strains CW17 and CW30. DETAILED DESCRIPTION

[0066] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, not all. All other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention without making any creative efforts are within the scope of protection of the present invention.

[0067] Example 1 Isolation and screening process of Lactobacillus plantarum

[0068] Take samples from Gansu sauerkraut and select 10 6 , 10 7 and 10 8 The sample, diluted in multiples, was plated onto milk and MRS medium and incubated aerobically at 37°C. Single colonies of suspected lactic acid bacteria were picked and purified by three-zone streak on new MRS solid plates. Gram staining and microscopic examination were followed by preliminary classification as positive and negative, and the samples were stored in glycerol tubes at -80°C.

[0069] The isolated strains were initially screened and their colony counts and DPPH free radical scavenging abilities were determined.

[0070] (1) Colony count

[0071] Refer to the national standard GB4789.2-2022 "Determination of total colony count in food microbiological examination" for colony counting. Inoculate 10 μL of the bacterial solution in the glycerol tube into 3 mL of MRS liquid culture medium, culture at 30°C for 24 hours, and subculture until the activity of the strain is restored and the ability is stable before measurement.

[0072] Table 1 Colony counts of isolated strains

[0073]

[0074] (2) DPPH free radical scavenging experiment

[0075] The total antioxidant capacity DPPH method kit was used for detection. After the activated bacterial solution was centrifuged at 4000 rpm for 15 minutes, 50 μL of supernatant and 950 μL of reagent 1 were taken and reacted in the dark for 20 minutes. The absorbance at 515 nm was measured in a 1 mL glass cuvette. For blank, the bacterial solution was replaced by the extract.

[0076]

[0077] Among them, A0: absorbance of blank group; A1: absorbance of sample group.

[0078] Table 2 DPPH free radical scavenging ability of isolated strains

[0079] strain number Clearance strain number Clearance strain number Clearance CW1 19.05％ CW18 5.44％ CW39 22.92％ CW2 15.81％ CW19 2.45％ CW40 20.68％ CW3 6.20％ CW20 15.39％ CW41 6.09％ CW4 20.71％ CW22 7.65％ CW43 19.68％ CW5 22.66％ CW23 18.55％ CW44 21.18％ CW6 22.10％ CW24 22.90％ CW45 20.24％ CW7 16.60％ CW25 17.90％ CW46 18.35％ CW8 21.65％ CW26 17.61％ CW9 20.68％ CW27 16.34％ CW10 21.95％ CW28 34.51％ CW11 19.23％ CW30 42.60％ CW12 20.77％ CW31 18.11％ CW13 23.57％ CW32 18.20％ CW14 22.57％ CW34 16.07％ CW15 16.51％ CW35 16.99％ CW16 25.44％ CW37 16.34％ CW17 25.94％ CW38 9.04％

[0080] Combined with the results of colony counts and DPPH free radical scavenging ability tests, strains with high antioxidant capacity and good growth were screened for rescreening. A total of 3 strains (CW17, CW28, and CW30) were screened for acid production ability testing.

[0081] (3) Acid production capacity test

[0082] Refer to the national standard GB12456-2021 "National Food Safety Standard - Determination of Total Acid in Food" for the determination of acid-base indicator titration method. Take a single colony in 3mL MRS liquid culture medium and culture at 30°C for 24 hours; inoculate it into 50mL new MRS liquid culture medium with a 4% inoculum and culture it at 30°C for 24 hours; centrifuge and draw 25mL of supernatant into a 250mL volumetric flask, dilute to the mark with carbon dioxide-free water, and shake well; use a pipette to draw 25mL into a conical flask and add 2-4 drops of phenolphthalein indicator solution. Use 0.1mol / L NaOH standard titration solution until the sample solution turns slightly red and does not fade within 30s, which is considered the titration end point. Record the volume of 0.1mol / L NaOH standard solution consumed.

[0083] Formula for calculating acid production capacity (calculated in terms of lactic acid):

[0084] Where: X: total acid content in the sample, in grams per liter (g / L); c: concentration of the sodium hydroxide standard titrant, in moles per liter (mol / L); V1: volume of the sodium hydroxide standard titrant consumed in the titration of the sample, in milliliters (mL); V2: volume of the sodium hydroxide standard titrant consumed in the blank test, in milliliters (mL); k: acid conversion factor: 0.090 for lactic acid; F: dilution factor of the sample; m: volume of the aspirated sample, in milliliters (mL); 1000: conversion factor.

[0085] The results of the strain acid production ability test are as follows Figure 1 As shown, based on the data of colony count, DPPH free radical scavenging ability and acid production ability, the present invention screened two strains numbered CW17 and CW30 for subsequent experiments.

[0086] Determine strain taxonomy

[0087] DNA was extracted from the strains obtained by the above screening. The specific operation was as follows: 1 mL of overnight cultured bacterial solution was taken, centrifuged at 8000 rpm for 1 min, the supernatant was discarded, and the steps of the bacterial DNA extraction kit were followed. PCR amplification reaction was carried out using universal primers 27F and 1492R as upstream and downstream primers. The PCR reaction system was 20 μL, and the PCR reaction procedure was as follows: pre-denaturation at 95°C for 10 min, denaturation at 95°C for 30 s, annealing at 55°C for 30 s, and extension at 72°C for 1 min 30 s. The quality of the PCR product was detected by 0.8% agarose gel electrophoresis in 50×TAE buffer. The qualified PCR products were sent to Suzhou Jinweizhi Biotechnology Co., Ltd. for sequencing, and the results were subjected to BLAST on the official website of the National Center for Biotechnology Information (NCBI) of the United States to determine the taxonomic status of the strain.

[0088] It has been verified that the strains (CW17 and CW30) obtained by the present invention are both Lactobacillus plantarum. Among them, the 16SrDNA sequence (SEQ ID NO.1) of CW17 is as follows:

[0089]

[0090] 27F: 5'-AGAGTTTGATCCTGGCTCAG-3' (SEQ ID NO. 2).

[0091] 1492R: 5'-GGTTACCTTGTTACGACTT-3' (SEQ ID NO. 3).

[0092] Example 2: Lactobacillus plantarum is used to ferment pomegranate juice

[0093] The pomegranate juice fermentation process provided by the present invention is as follows:

[0094] S1) peeling the pomegranate and leaving the seeds;

[0095] S2) mixing pomegranate seeds and water in a mass ratio of 1.5:1, and adding 8% white granulated sugar by mass of the pomegranate seeds;

[0096] S3) Juicing, filtering, and pasteurization;

[0097] S4) inoculating Lactobacillus plantarum at an inoculum amount of 3%, and fermenting at 30° C. for 28 h to obtain pomegranate juice.

[0098] The plant lactobacillus (CW17 and CW30) obtained by the present invention were inoculated respectively, and the pomegranate juice was obtained by fermentation. Figure 2 As shown, the pomegranate juice was evaluated respectively, as follows:

[0099] (1) Sensory evaluation

[0100] The finished fermented pomegranate juice was subjected to sensory evaluation. The control group selected unfermented pomegranate juice. The evaluation results are shown in Table 3.

[0101] Table 3 Sensory scores of pomegranate juice fermentation products

[0102]

[0103] According to the data in the table above, the pomegranate juice fermented with Lactobacillus plantarum CW17 has the best color, aroma, taste and flavor.

[0104] (2) Viable bacteria count of pomegranate juice after fermentation

[0105] According to the national standard GB4789.2-2022 "Determination of total bacterial count in food microbiology", the number of viable bacteria in pomegranate juice after lactic acid bacteria fermentation was counted. The results are as follows: Figure 3 shown.

[0106] As can be seen from the figure, compared to the total bacterial count in MRS medium, the number of the aforementioned strains did not decrease significantly during the fermentation process. Instead, they grew better in pomegranate juice. This phenomenon suggests that these strains are able to fully utilize the rich nutrients in pomegranate juice, including sugars, organic acids, vitamins, and minerals, to promote their growth and reproduction. This not only aids their proliferation but also accelerates the fermentation process. Through this mechanism, these strains are able to fully function in the fermentation system, thereby improving fermentation efficiency and beverage quality.

[0107] (3) Changes in juice color before and after fermentation

[0108] A colorimeter was used to analyze the color changes of the beverages before and after fermentation. The colorimeter was calibrated with ultrapure water before use. The beverages were then tested before and after fermentation, and the corresponding L (lightness), a (chromaticity from green to red), and b (chromaticity from blue to yellow) values ​​were recorded. The color difference formula was used to calculate the difference between the beverages before and after fermentation, and the result was expressed as ΔE.

[0109] Calculation formula: △E=[(L*-L0*) 2 +(a*-a0*) 2 +(b*-b0*) 2 ] 1 / 2

[0110] L* and L0* represent the lightness and darkness of the beverage after and before fermentation, respectively;

[0111] a* and a0* represent the redness and greenness of the beverage after and before fermentation, respectively;

[0112] b* and b0* represent the yellow-blue color of the beverage after and before fermentation, respectively.

[0113] Table 4 Color changes of pomegranate juice before and after fermentation

[0114] <![CDATA[L0 * ]]> <![CDATA[a0 * ]]> <![CDATA[b0 * ]]> <![CDATA[ΔL * ]]> <![CDATA[Δa * ]]> <![CDATA[Δb * ]]> ΔE Before fermentation 19.07 1.45 2.45 - - - - <![CDATA[L * ]]> <![CDATA[a * ]]> <![CDATA[b * ]]> CW17 Group 24.00 5.56 3.75 4.93 4.11 1.30 6.55 CW30 group 24.54 2.76 2.08 5.47 1.31 -0.37 5.64

[0115] Compared with the unfermented pomegranate juice, the color parameters L* and a* of the fermented group changed in the same way, while the color parameter b* increased except for CW17 and decreased at CW30. * ) represents brightness, a positive ΔL* indicates that the color becomes brighter, and a negative ΔL* indicates that the color becomes darker. The ΔL* of the pomegranate juice after fermentation with Lactobacillus plantarum provided by the present invention is positive, indicating that the color brightness of the fermented pomegranate juice is improved. a*(a0 * ) represents the redness and greenness, a positive value of Δa* indicates a reddish color, and a negative value indicates a greenish color. The results show that the Δa* values ​​after fermentation are all positive, indicating that the red color of the fermented pomegranate juice is enhanced. b*(b0 *) represents the yellow-blue color. Δb* (the value displayed by the instrument) indicates a positive value for yellowish color, while a negative value indicates a bluish color. As shown in the table above, only the pomegranate juice fermented with the CW17 strain had a positive Δb* value, indicating a yellowish color, while the pomegranate juice fermented with the CW30 strain had a negative value, indicating a bluish color.

[0116] The ΔE value is a crucial parameter in the processing industry, indicating the human eye's ability to distinguish the colors of different products. Generally speaking, when ΔE is less than 1, the human eye is barely perceptible to color differences; when 1<ΔE<3, the color difference is subtle but discernible with careful observation; and when ΔE is greater than 3, the color difference is easily discernible. As shown in the table, the fermented pomegranate juice has a ΔE value greater than 3, indicating that the human eye can distinguish the color change before and after fermentation.

[0117] (4) Changes in juice viscosity before and after fermentation

[0118] The viscosity of pomegranate juice before and after fermentation was measured using a rotational rheometer. The specific operation was as follows: the measurement temperature was controlled at 25±1°C using a water circulation system. In oscillatory shear mode, the strain amplitude was 1%, and the frequency was increased from 0.1Hz to 10Hz. The changes in storage modulus (G') and loss modulus (G") with frequency were recorded.

[0119] The test results of unfermented pomegranate juice and pomegranate juice fermented by CW17 and CW30 strains were as follows: Figure 4 、 Figure 5 、 Figure 6 As shown in the figure, the storage modulus (G') of unfermented pomegranate juice is generally high and shows a gradual upward trend with increasing frequency, indicating that unfermented pomegranate juice has a certain degree of elasticity, which increases with increasing frequency. The loss modulus (G") of unfermented pomegranate juice is relatively low and changes relatively slowly with frequency, indicating that the viscosity of unfermented pomegranate juice is relatively weak, with little change in viscosity at different frequencies, and the overall system tends to be more elastic.

[0120] In contrast, the storage modulus (G') of pomegranate juice fermented with the CW17 strain maintains a constant value in the low-frequency region, initially increasing and then decreasing with increasing frequency. It exhibits a certain elasticity in the low-frequency region, but its elasticity weakens in the high-frequency region. The loss modulus (G") increases compared to unfermented juice, with a particularly pronounced change in the high-frequency region. This indicates that the viscosity of the fermented pomegranate juice increases, exhibiting more pronounced viscous characteristics under high-frequency oscillations. This suggests that fermentation alters the rheological properties of the system, causing a relative increase in its viscous component. Unfermented pomegranate juice is predominantly elastic and has a relatively low viscosity. Its internal structure allows it to store more energy through elastic deformation when subjected to stress. However, after fermentation with CW17, the elasticity of the juice weakens and its viscosity increases, suggesting that the fermentation process alters the intermolecular interactions and microstructure within the system.

[0121] from Figure 6As can be seen from the graph, the viscosity characteristics vary across different frequency bands. However, in most frequency bands, G'>G", indicating that the pomegranate juice fermented with CW30 is mainly elastic.

[0122] Example 3: Lactobacillus plantarum is used to ferment applesauce

[0123] The applesauce fermentation process provided by the present invention is as follows:

[0124] S1) Cut apples into pieces and add 450 mL of water to boil;

[0125] S2) Add 120g of soft sugar and stir to mix. Continue to boil and concentrate.

[0126] S3) pasteurization;

[0127] S4) inoculating Lactobacillus plantarum at inoculation amounts of 1%, 2%, and 3%, fermenting at 30° C. for 24 hours, cooling, and canning.

[0128] Two strains of plant lactobacillus (CW17 and CW30) obtained by screening the present invention were inoculated respectively, and two kinds of applesauce were obtained by fermentation. The finished products were as follows Figure 7 shown.

[0129] The applesauce was evaluated as follows:

[0130] (1) Sensory evaluation

[0131] The finished fermented applesauce was subjected to sensory evaluation. The control group selected unfermented applesauce. The evaluation results are as follows.

[0132] Table 5 Sensory evaluation of applesauce

[0133]

[0134]

[0135] The results of sensory evaluation showed that the applesauce obtained by fermentation was the best when the inoculation amount of the strain was 2%, and compared with CW30, the applesauce fermented by strain CW17 had better color, taste and flavor.

[0136] (2) Applesauce viscosity test

[0137] The viscosity of applesauce (inoculation amount of strain was 2%) before and after fermentation was measured using a DV-II+P viscometer. Figure 8 .

[0138] According to the experimental results of this example, it can be seen that the applesauce fermented by Lactobacillus plantarum CW17 not only has a significantly better sensory score than the CW30 strain, but also can significantly increase the viscosity of the applesauce, making the texture of the applesauce thicker and smoother, and reducing the graininess.

[0139] Example 4: Lactobacillus plantarum is used to ferment carrot juice

[0140] The carrot juice fermentation process provided by the present invention is as follows:

[0141] S1) Wash and peel the carrots, and cut into 0.5 cm slices.

[0142] S2) Soften in 90-100°C water for 5 minutes.

[0143] S3) adding 70% of the total weight of the carrots in water and 8% of white sugar, squeezing the juice, and filtering.

[0144] S4) Cooling after pasteurization.

[0145] S5) Inoculate Lactobacillus plantarum CW17 and CW30 strains respectively, with an inoculation amount of 3%, ferment at 30°C for 24h, and ferment to obtain carrot juice. Figure 9 shown.

[0146] (1) Viscosity test

[0147] The viscosity of carrot juice before and after fermentation was measured by DV-II+P viscometer. The control group was carrot juice without any inoculation of bacteria. The results are as follows: Figure 10 .

[0148] From viscosity data, can see, the viscosity of the carrot juice after using plant lactobacillus CW17 and CW30 fermentation provided by the present invention is not compared with control group viscosity and does not have significant difference, technical personnel's analysis thinks, this is because plant lactobacillus is in fruit fermentation environment, can produce multiple organic acid, as lactic acid, acetic acid etc., these organic acids can interact with the compositions such as protein, pectin in fruit, change intermolecular force, make the viscosity of system increase, and the organic acids such as lactic acid produced in vegetable fermentation system can impel materials such as cellulose in vegetables to further decompose, reduce the content of macromolecular substance in system, thus cause viscosity reduction.Above data and analysis confirm that plant lactobacillus provided by the present invention is not good for the viscosity-increasing effect of vegetables fermented juice.

[0149] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the above embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A plant lactobacillus, characterized in that The Lactobacillus plantarum is Lactiplantibacillus plantarum CW17, which is deposited in the General Microbiology Center of China Culture Collection Administration of Microorganisms with a deposit number of CGMCC No. 33829.

2. A fermentation agent, characterized in that: The fermentation agent contains the Lactobacillus plantarum CW17 and / or a metabolite of Lactobacillus plantarum CW17 according to claim 1.

3. The fermentation agent according to claim 2, characterized in that The fermentation bacteria agent also includes an acceptable carrier.

4. The fermentation agent according to claim 2, characterized in that The fermentation bacteria agent dosage form is selected from powder, granule, wettable powder, water dispersible granule, liquid preparation, emulsion or suspension.

5. Use of any of the following as a fermentation thickener in the preparation of fermented foods: Ⅰ) Lactiplantibacillus plantarum CW17 according to claim 1; II) The fermentation agent according to any one of claims 2 to 3.

6. The use according to claim 5, characterized in that The fermented food includes fruit juice and jam.

7. The use according to claim 6, characterized in that The fermented food is selected from pomegranate juice and applesauce.

8. A method for preparing fermented fruit juice, characterized in that: The method comprises the following steps: (1) Obtaining fruit juice by squeezing, centrifuging or extracting the fruit; (2) pasteurization after filtration; (3) inoculating the Lactobacillus plantarum CW17 according to claim 1, and fermenting to obtain a fermented juice.

9. A method for preparing fermented jam, characterized in that: The method comprises the following steps: (1) Cut the fruit into pieces and boil with water; (2) Add sugar and continue to boil and concentrate, and pasteurize; (3) inoculating the Lactobacillus plantarum CW17 according to claim 1 and fermenting to obtain fermented jam.

10. Fermented food, comprising fermented juice prepared by the method of claim 8 or fermented jam prepared by the method of claim 9.

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