Lactobacillus plantarum IMAUJBP6 and application thereof

Abstract

The invention relates to the technical field of microorganisms, and discloses a plant lactobacillus IMAUJBP6 strain and application thereof. The plant lactobacillus IMAUJBP6 is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number is CGMCC No.36779, and the preservation date is November 26, 2025. The plant lactobacillus IMAUJBP6 obtained by screening can play an anti-oxidation role by inhibiting the activity of alpha-amylase and alpha-glucosidase and improving the DPPH free radical scavenging rate, the superoxide anion free radical scavenging rate and the hydroxyl free radical scavenging rate at the same time, so that the effect of reducing blood sugar is synergistically achieved. When the strain is applied to preparation of fermented milk, a fermented milk product with excellent quality can be obtained, especially when camel milk is used as a raw material for fermentation, the product shows a remarkable potential probiotic effect in the aspects of reducing blood sugar and resisting oxidation, and a new strain and a technical support are provided for development of functional fermented milk products and products for reducing blood sugar and resisting oxidation.

Description

Technical Field

[0001] This invention patent relates to the field of microbial technology, specifically to a strain of Lactobacillus plantarum IMAUJBP6 and its applications. Background Technology

[0002] Diabetes mellitus is a chronic metabolic disease caused by a relative or absolute deficiency of insulin secretion. Patients often experience complications such as cardiovascular dysfunction, skin diseases, and slow wound healing. Type 2 diabetes mellitus (T2DM) is the most common type of diabetes, typically presenting with polydipsia, polyphagia, polyuria, and weight loss, often accompanied by chronic inflammatory symptoms. One of the core clinical treatment methods currently is to control postprandial blood glucose levels in diabetic patients by inhibiting the activity of two key digestive enzymes, α-amylase and α-glucosidase, thereby slowing down the hydrolysis of carbohydrates and the release of glucose. While commonly used drugs such as acarbose and metformin can lower blood sugar, long-term use can easily cause gastrointestinal side effects such as bloating and diarrhea. Therefore, exploring safe, effective, and low-side-effect treatments and adjuvant therapies has become a key research focus in the field of diabetes.

[0003] Lactic acid bacteria, with their outstanding advantages such as naturalness and safety, have become a novel research direction for the adjunctive treatment of diabetes. Their metabolites can regulate blood sugar by inhibiting the activity of α-amylase and α-glucosidase in the intestine. Studies have confirmed that the ability of lactic acid bacteria to inhibit the activity of α-amylase and α-glucosidase is a core indicator for screening hypoglycemic strains. Different lactic acid bacteria strains show significant differences in their inhibitory abilities on α-amylase and α-glucosidase activities, which provides necessary space for the screening of novel and highly effective strains.

[0004] Besides its role in blood glucose regulation, lactic acid bacteria also play an important role in the adjuvant therapy of type 2 diabetes mellitus (T2DM). Oxidative stress plays a crucial role in the development and progression of T2DM. Excessive free radical generation and oxidative stress responses accelerate the progression of diabetes. In hyperglycemic states, the level of oxidative stress in the body is significantly elevated, further triggering cell damage, inflammatory responses, and exacerbating insulin resistance and insulin secretion disorders. Lactic acid bacteria can significantly reduce oxidative stress damage in diabetic models by effectively scavenging oxidative free radicals and increasing the activity of antioxidant enzymes in the body. Studies have confirmed that they can efficiently scavenge DPPH free radicals, hydroxyl radicals, and superoxide anion free radicals, providing important theoretical support for their antioxidant and blood glucose-lowering effects. Furthermore, the antioxidant capacity of different strains also varies.

[0005] Lactic acid bacteria, leveraging their probiotic properties, have become an important direction in the development of functional dairy products through fermentation of dairy raw materials. This technology is applicable to various dairy raw materials, including camel milk, cow milk, and goat milk. The fermentation process induces hydrolysis of nutrients such as carbohydrates, proteins, and fats in milk, generating a series of metabolites with high probiotic value: carbohydrates can be converted into organic acids such as lactic acid, acetic acid, and propionic acid, regulating the intestinal microecological balance; bioactive peptides produced by protein hydrolysis possess diverse physiological activities such as anti-inflammatory, immunomodulatory, and intestinal barrier protection functions; and fat hydrolysis can reduce the fat content in milk while regulating the levels of total cholesterol and low-density lipoprotein cholesterol, thus playing a positive role in regulating lipid metabolism disorders. Lactic acid bacteria fermentation not only improves the utilization rate of nutrients in dairy raw materials but also enhances their probiotic effects. Therefore, these functional fermented dairy products possess extremely high research value and market development potential, and the characteristics of the bacterial strain are one of the core factors determining the final efficacy of fermented products. Summary of the Invention

[0006] In view of this, the purpose of this invention is to provide a new strain of *Lactobacillus plantarum* IMAUJBP6 with hypoglycemic and antioxidant functions, and to provide applications of this strain. This invention aims to provide a new solution to the problems of large side effects of existing hypoglycemic drugs and the scarcity of functional fermented milk strains, and to provide new resources for the development of natural hypoglycemic and antioxidant products and high-quality fermented milk products.

[0007] The first objective of this invention is to provide a strain of *Lactobacillus plantarum* IMAUJBP6, which has the accession number CGMCC No. 36779 and was deposited on November 26, 2025, at the China General Microbiological Culture Colection Center (CGMCC), located at No. 3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences, Postcode: 100101, Tel: 010-64807596.

[0008] The second objective of this invention is to provide a method for preparing fermented milk, wherein the above-mentioned Lactobacillus plantarum IMAUJBP6 is inoculated into raw milk for fermentation to obtain the fermented milk.

[0009] Furthermore, the raw milk includes cow's milk, sheep's milk, mare's milk, and / or camel's milk.

[0010] A third objective of this invention is to provide a fermented milk obtained by fermentation using the aforementioned *Lactobacillus plantarum* IMAUJBP6, or by the aforementioned method for preparing fermented milk.

[0011] The fourth objective of this invention is to provide the application of the above-mentioned Lactobacillus plantarum IMAUJBP6 in fermented dairy products.

[0012] Furthermore, the fermented milk includes fermented cow's milk, sheep's milk, mare's milk, and / or camel's milk.

[0013] The fifth objective of this invention is to provide the application of the above-mentioned Lactobacillus plantarum IMAUJBP6 in the preparation of products that lower blood sugar.

[0014] The sixth objective of this invention is to provide the application of the above-mentioned Lactobacillus plantarum IMAUJBP6 in the preparation of antioxidant products.

[0015] The aforementioned Lactobacillus plantarum IMAUJBP6 can be used alone or in combination with one or more other probiotics in various products.

[0016] Advantages of this invention: 1. Novelty and safety of the strain: The Lactobacillus plantarum IMAUJBP6 provided by this invention is a newly screened strain isolated from natural camel milk. It has high safety and is resistant to acid and bile salts. It can colonize and exert its effects in the human intestine, overcoming the side effects of chemical drugs.

[0017] 2. Strong functional synergy: This strain has both hypoglycemic and antioxidant functions. It regulates blood sugar by inhibiting the activity of α-amylase and α-glucosidase, and reduces oxidative stress by scavenging various free radicals. The synergistic effect of the two makes it more effective in helping to improve the symptoms of diabetes.

[0018] 3. Excellent fermentation performance: When used for fermentation of raw milk such as camel milk, it can produce high-quality fermented dairy products. During the storage period, the pH, titratable acidity, viscosity, viable count, water holding capacity and texture are stable, and the viable count can be maintained at a high level, ensuring the probiotic effects of the product.

[0019] 4. Broad application prospects: This strain can be widely used in fermented dairy products, hypoglycemic health foods, antioxidant products and other fields, providing new strain resources for functional food and pharmaceutical industries, and has important economic value and social significance. Attached Figure Description

[0020] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0021] Figure 1 Figure 1 shows the colony and morphological characteristics of *Lactobacillus plantarum* IMAUJBP6 in Example 2 of this invention. Figure 2a shows the colony morphology, and Figure 2b shows the microscopic morphology after Gram staining.

[0022] Figure 2 This is a phylogenetic tree constructed based on the 16S rDNA gene sequence of *Lactobacillus plantarum* IMAUJBP6 in Example 2 of the present invention.

[0023] Figure 3 The growth curve and pH change curve of *Lactobacillus plantarum* IMAUJBP6 in Example 3 of this invention are shown.

[0024] Figure 4 This is the glucose standard curve in Example 3 of the present invention.

[0025] Figure 5 The graph shows the detection results of α-amylase inhibition rate, α-glucosidase inhibition rate, and DPPH free radical, hydroxyl free radical, and superoxide anion free radical scavenging rate of *Lactobacillus plantarum* IMAUJBP6 in Example 4 of this invention.

[0026] Figure 6 This is a trend graph showing the effects of fermentation time (a), fermentation temperature (b), and inoculum size (c) on the sensory score of fermented milk in the single-factor experiment of Example 5 of the present invention.

[0027] Figure 7 This is a graph showing the pH value change trend of fermented milk stored at 4°C for 21 days in Example 6 of the present invention.

[0028] Figure 8 This is a graph showing the trend of titration acidity changes of fermented milk stored at 4°C for 21 days in Example 6 of the present invention.

[0029] Figure 9 This is a graph showing the viscosity change trend of fermented milk in Example 6 of the present invention during storage at 4°C for 21 days.

[0030] Figure 10 This is a graph showing the trend of viable bacteria count in fermented milk stored at 4°C for 21 days in Example 6 of the present invention.

[0031] Figure 11 This is a graph showing the trend of water-holding capacity changes of fermented milk stored at 4°C for 21 days in Example 6 of the present invention.

[0032] Figure 12 This is a graph showing the trend of textural properties of fermented milk stored at 4°C for 21 days in Example 6 of the present invention, where a is the trend of hardness and b is the trend of cohesion. Detailed Implementation

[0033] The present invention will be further described in detail below through embodiments.

[0034] Example 1: Screening and purification of Lactobacillus plantarum IMAUJBP6 1. Source of bacterial strain: The bacterial strain isolated in this example was derived from camel milk.

[0035] 2. Preparation of selective culture medium: Based on MRS medium, add 1.0% (w / v) calcium carbonate, mix thoroughly to prevent precipitation and stratification, and sterilize at 121℃ for 20 min. Because *Lactobacillus plantarum* produces lactic acid and other organic acids during metabolism, these react with calcium carbonate, causing the calcium carbonate precipitate around the colony to dissolve and form a transparent calcium dissolution zone. This transparent zone is used as an initial screening indicator. 3. Sample preparation: Weigh an appropriate amount of camel milk sample, add sterile physiological saline, stir thoroughly, and perform serial dilution to obtain concentrations of 10... -2 10 -3 10 -4 The bacterial suspension is prepared for later use; 4. Isolation and purification: Take 100 μL of each of the above-mentioned bacterial suspensions at different concentrations and spread them separately on selective medium plates. Incubate at 37℃ for 24 h. Select colonies with obvious clear zones, pick them with an inoculation loop, and streak them on fresh MRS medium plates for isolation. Repeat this process three times to obtain purified single colonies.

[0036] 5. Strain activation: Inoculate the purified single colony into MRS liquid medium, ferment at 37℃ for 12h, freeze at -80℃, and before use, inoculate into MRS liquid medium at a 4% inoculation rate, incubate at 37℃ for 12h, and activate for three generations for later use.

[0037] Example 2: Identification of *Lactobacillus plantarum* IMAUJBP6 2.1 Colony and Morphological Identification The activated bacterial strain was streaked onto MRS solid medium and incubated at 37°C for 48 hours. Colony morphology was observed: colonies were round, with irregular edges, wrinkled surfaces, a prominent center, off-white color, and uneven texture. (See attached...) Figure 1 a). Select typical colony smears, perform Gram staining, and observe under a light microscope: the strains are short rods, non-spore-forming, and Gram-positive (see attached image). Figure 1 (b) conforms to the morphological characteristics of Lactobacillus plantarum.

[0038] 2.2 Identification by 16S rDNA gene sequencing Genomic DNA was extracted from the strain, and the 16S rDNA gene fragment was amplified and sequenced to obtain the gene sequence (as shown in SEQ ID NO: 1). The sequenced sequence was compared with known sequences in the GenBank database for homology, and a phylogenetic tree was constructed (see attached). Figure 2 The results showed that this strain had the highest homology with Lactobacillus plantarum, and it was identified as Lactobacillus plantarum and named Lactobacillus plantarum IMAUJBP6.

[0039] Example 3: Determination of the biochemical characteristics of Lactobacillus plantarum IMAUJBP6 3.1 Determination of fermentation and gas production characteristics The bacterial micro-biochemical identification tubes were used to evaluate the strain's ability to ferment glucose, produce glucose gas, and produce hydrogen sulfide. The results showed (Table 1) that the strain could ferment glucose to produce acid (+), but did not produce gas (-) or hydrogen sulfide (-), which is consistent with the biochemical characteristics of *Lactobacillus plantarum*.

[0040] Table 1. Biochemical experimental results of Lactobacillus plantarum IMAUJBP6

[0041] 3.2 Determination of acid and bile salt resistance MRS broth (adjusted with HCl) with pH values ​​of 1.0, 2.0, and 3.0, and MRS broth with bile salt concentrations of 0.1%, 0.2%, and 0.3%, were prepared and autoclaved at 121℃ for 15 min. The activated strain was inoculated into the above culture media at a 2% inoculum and cultured at 37℃ for 24 h. OD values ​​were measured at 600 nm, and survival rates were calculated (with MRS broth at pH 6.8 inoculated with 2% physiological saline as a control, and three replicates per group). The results (Table 2) showed that the survival rate of this strain was 13.82% at pH 3.0, 10.58% at pH 2.0, and 9.36% at pH 1.0; the survival rate was 40.09% at a bile salt concentration of 0.1%, 24.73% at 0.2%, and 17.20% at 0.3%, indicating that it possesses certain acid and bile salt tolerance and can adapt to the intestinal environment.

[0042] Table 2 Results of acid and bile salt tolerance tests for Lactobacillus plantarum IMAUJBP6

[0043] 3.3 Antibacterial activity test The Oxford cup double-layer plate method was used. Staphylococcus aureus, Bacillus subtilis, Salmonella, and Escherichia coli were activated separately, and 100 μL of each was evenly spread onto LB agar plates. Oxford cups were placed on top, and 100 μL of the strain's fermentation broth was added. MRS agar was then poured over to cover the plates, and the plates were incubated at 37°C for 24 h. The diameter of the inhibition zone was measured. The results (Table 3) showed that the inhibition zone diameter against Staphylococcus aureus reached 23.47 ± 0.02 mm, and the inhibition zone diameters against Bacillus subtilis, Salmonella, and Escherichia coli were 18.03 ± 0.02 mm, 17.46 ± 0.02 mm, and 17.39 ± 0.02 mm, respectively, demonstrating significant broad-spectrum antibacterial activity.

[0044] Table 3 Results of antibacterial experiment with Lactobacillus plantarum IMAUJBP6

[0045] 3.4 Growth curve and determination of extracellular polysaccharide content The activated bacterial strain was inoculated at a 2% inoculation rate into MRS broth with an initial pH of 6.5 and cultured at 37°C for 24 hours. The absorbance at 600 nm and pH were measured every 2 hours to plot the growth curve (see attached diagram). Figure 3 The results showed that the strain entered the logarithmic growth phase in 12-14 hours and had good growth performance.

[0046] The phenol-sulfuric acid method was used to determine the extracellular polysaccharide content: Fermentation broth was centrifuged at 5000 rpm for 5 min at 4°C to remove cells. 4% trichloroacetic acid was added, and the mixture was allowed to stand at 4°C for 12 h. After centrifugation at 7000 rpm for 5 min, the supernatant was added with 3 volumes of anhydrous ethanol, allowed to stand at 4°C for 16 h, and centrifuged at 7000 rpm for 7 min. The precipitate was dissolved in distilled water, and the OD value was measured at 450 nm. A standard curve was plotted using glucose as the standard (see attached). Figure 4 The extracellular polysaccharide content of the strain was calculated to be 1.9401 mg / ml.

[0047] Example 4: Determination of Functional Indicators of Lactobacillus plantarum IMAUJBP6 4.1 Sample Preparation Extracellular supernatant (CFS): The bacterial cells were collected by centrifuging the fermentation broth at 4000 r / min for 10 min at 4℃, washed three times with sterile PBS and resuspended (OD595nm=1), and cultured for 24 h. After centrifugation at 12000 r / min for 15 min at 4℃, the supernatant was filtered through a 0.22 μm filter membrane for later use.

[0048] Cell fragments (CFE): The strain resuspension was sonicated on ice (200W, 3s on, 5s off, for 30min), centrifuged at 12000r / min for 15min at 4℃, and the supernatant was filtered through a 0.22μm filter membrane for later use.

[0049] 4.2 Enzyme Inhibition Rate Determination α-glucosidase inhibition rate: Add 25 μL of 2.5 mmol / L PNPG and 25 μL of sample to a 96-well plate, incubate at 37 °C for 10 min, add 50 μL of 0.2 U / mL α-glucosidase, react for 15 min, then add 100 μL of 0.2 mol / L Na2CO3 to terminate the reaction, and measure the absorbance at 405 nm.

[0050] Inhibition rate calculation formula:

[0051] Where A is the sample + enzyme group, B is the sample + no enzyme group, C is the no sample + enzyme group, and D is the no sample + no enzyme group.

[0052] α-Amylase inhibition rate: 1.2 mL of 0.5 U / mL α-amylase was preheated for 5 min, then 1.6 mL of 1% starch and 1.0 mL of sample were added. The mixture was reacted at 37℃ for 10 min, followed by the addition of 1.0 mL of DNS reagent. The mixture was then boiled in a water bath for 5 min, cooled, and brought to a final volume of 25 mL. The absorbance was measured at 510 nm, and the calculation formula was the same as above. Results are shown (see attached). Figure 5 The strain showed significant inhibitory effects on both enzymes and possessed the potential to lower blood sugar.

[0053] 4.3 Antioxidant capacity determination DPPH free radical scavenging rate: 40 μL of sample was mixed with 160 μL of 0.02 mmol / L DPPH ethanol solution, incubated at 25 °C in the dark for 30 min, and the absorbance (Ai) was measured at 517 nm. The control group (A0) was PBS + DPPH ethanol solution, and the blank group (Aj) was sample + anhydrous ethanol.

[0054] Calculation formula:

[0055] Hydroxyl radical scavenging rate: 1 mL of 0.05 mol / L PBS, 0.5 mL of 6 mmol / L o-phenanthroline, 0.5 mL of 6 mmol / L FeSO4, 0.5 mL of sample, 0.5 mL of 0.1% H2O2, and 1 mL of distilled water were added sequentially. The mixture was incubated at 37℃ for 1 h, and the absorbance was measured at 536 nm (sample A). The oxygen peroxide damage group (damaged A) consisted of PBS + o-phenanthroline + FeSO4 + H2O2 + 1.5 mL of distilled water, while the undamaged group (undamaged A) consisted of PBS + o-phenanthroline + FeSO4 + 2 mL of distilled water.

[0056] Calculation formula:

[0057] Superoxide anion radical scavenging rate: 0.1 mL of sample was added to 4.5 mL of 50 μmol / L Tris-HCl (pH 8.2), and the mixture was incubated in a water bath at 25 °C for 25 min. Then, 0.1 mL of 3 mmol / L pyrogallol was added. After reacting for 5 min, the absorbance was measured at 325 nm (sample A). The blank group (blank A) consisted of sample + Tris-HCl + distilled water, and the control group (control A) consisted of distilled water + Tris-HCl + pyrogallol.

[0058] Calculation formula:

[0059] The results show (attached) Figure 5 The strain exhibits excellent free radical scavenging ability and superior antioxidant activity.

[0060] Example 5: Optimization of Fermented Milk Process Using Lactobacillus plantarum IMAUJBP6 5.1 Single-factor experiment Camel milk was used as raw material. The mixture was preheated to 55-65℃, homogenized at 10MPa, sterilized at 95℃ for 5 minutes, and cooled to 42℃ before inoculation with activated bacterial strains. Three factors were set: fermentation time (14, 15, 16, 17, 18 h), fermentation temperature (31, 34, 37, 40, 43℃), and inoculum size (4%, 5%, 6%, 7%, 8%). Each factor had five levels. The optimal level range was selected through sensory evaluation (see attached). Figure 6 As shown in Figure a, a fermentation time of 16 hours yielded the best sensory evaluation; as shown in Figure b, a fermentation temperature of 37°C yielded the best sensory evaluation; and as shown in Figure c, an inoculum size of 6% yielded the best sensory evaluation.

[0061] 5.2 Orthogonal Experiment and Verification Based on the single-factor experiments, a three-factor, three-level orthogonal experiment was designed (Table 4) to optimize the fermentation process using sensory evaluation scores as the indicator. The results showed (Tables 5 and 6) that the primary and secondary factors affecting the quality of fermented milk were fermentation temperature > inoculum size > fermentation time. The optimal process parameters were fermentation temperature of 37℃, fermentation time of 16h, and inoculum size of 6% (Table 7). Under these conditions, the fermented milk achieved a sensory evaluation score of 94.2, indicating the best quality.

[0062] Table 4. Factor Level Table for Orthogonal Experiments

[0063] Table 5. Results and Analysis of Orthogonal Experiments

[0064] Table 6. Significance Analysis Table (Note: P < 0.05 is considered significant, marked with *)

[0065] Table 7 Optimal Process Parameters for Fermented Milk

[0066] Example 6: Detection of indicators for the storage period of fermented milk Fermented milk prepared by the optimal process was packaged and stored at 4°C for 21 days. The pH value, titratable acidity, viscosity, viable count, water holding capacity and texture index were measured at 1 day, 7 days, 14 days and 21 days of storage to evaluate the storage stability.

[0067] 1. pH value: Measured according to GB 5009.237-2016, results are shown (see attached). Figure 7 During storage, the pH value decreased slowly, but remained within a suitable range after 21 days, and the acidity changed gradually.

[0068] 2. Titration acidity: Determined according to GB 5009.239—2016 (phenolphthalein indicator method), results are shown (see attached). Figure 8 The acidity increases slightly with storage time, but there is no significant change, and the product flavor remains stable.

[0069] 3. Viscosity: Measured using a DV2T rotational viscometer (rotor #2, 4℃, 100 RPM, 90s test). Results are shown (see attached). Figure 9 The viscosity increases from 0 to 1 day, shows no significant change from 1 to 7 days, increases significantly from 7 to 14 days, and decreases slowly from 14 to 21 days. Overall, the product remains stable during storage without significant stratification or clumping.

[0070] 4. Viable Bacterial Count: According to GB 4789.35-2016 "National Food Safety Standard - Microbiological Examination of Food - Lactic Acid Bacteria Examination", the fermented milk sample was serially diluted 10-fold. 100 μL of the appropriate concentration bacterial suspension was spread onto MRS solid culture plates and anaerobically incubated at 37℃ for 48 h. Colony counts were then performed, and the viable bacterial count per milliliter of sample (CFU / mL) was calculated. Results are shown (see attached). Figure 10 The viable cell count showed a decreasing trend during storage, reaching 9.00 × 10⁻⁶ on the first day of storage. 10 The CFU / mL level remained at 3.20 × 10⁻⁶ after 21 days of storage. 7 CFU / mL or higher, far exceeding the ≥10 live bacteria count of probiotic products. 6 The industry standard of CFU / mL indicates that the strain has excellent stability during storage and can continue to exert its probiotic effects.

[0071] 5. Water-holding capacity: The water-holding capacity was determined by centrifugation. 5g of fermented milk sample was accurately weighed and placed in a centrifuge tube. The sample was centrifuged at 3000 rpm for 20 minutes at 4℃. After discarding the supernatant, the mass of the precipitate was weighed. The formula for calculating water-holding capacity was: Water-holding capacity (%) = (Mass of precipitate / Initial mass of sample) × 100. Results are shown (see attached). Figure 11 During storage, the water-holding capacity of the fermented milk remained above 25%, and at 21 days it was 24.6%, only 0.5 percentage points lower than on day 1, indicating that the product had good colloidal stability, no obvious whey separation, and controllable sensory quality.

[0072] 6. Texture Indicators: Texture was measured using a TA.XT Plus texture analyzer with a P / 50 cylindrical probe. The test mode was set to puncture-compression mode with the following parameters: pre-puncture speed 2 mm / s, puncture speed 1 mm / s, return speed 2 mm / s, puncture depth 15 mm, compression ratio 50%, and trigger force 5 g. The tested indicators included hardness and cohesion. Each sample was measured in triplicate, and the average value was taken. Results are shown in the appendix. Figure 12 The hardness and cohesiveness of the fermented milk showed a decreasing trend during the storage period, and there were no significant fluctuations in the various texture indicators of the fermented milk during the storage period (P>0.05).

[0073] In summary, the fermented milk prepared by fermenting camel milk with Lactobacillus plantarum IMAUJBP6 maintained good stability in key indicators such as pH, acidity, viscosity, viable count, water holding capacity, and texture during 21 days of refrigerated storage at 4℃. The viable count remained at a high level, fully guaranteeing the product's probiotic value and sensory quality, further verifying the advantages of this strain in the development of functional fermented dairy products.

[0074] The above are preferred embodiments of the present invention. For those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A strain of *Lactobacillus plantarum* IMAUJBP6, characterized in that, The preservation number of the Lactobacillus plantarum IMAUJBP6 is CGMCC No. 36779.

2. A method for preparing fermented milk, characterized in that, The preparation method includes inoculating raw milk with the Lactobacillus plantarum IMAUJBP6 of claim 1 and fermenting it to obtain the fermented milk.

3. The preparation method according to claim 2, characterized in that, The raw milk includes cow's milk, sheep's milk, horse's milk and / or camel's milk.

4. A fermented milk, characterized in that, The fermented milk is obtained by fermentation using Lactobacillus plantarum IMAUJBP6 as described in claim 1, or by preparation method as described in claim 2.

5. The application of Lactobacillus plantarum IMAUJBP6 as described in claim 1 in fermented dairy products.

6. The application as described in claim 5, characterized in that, The fermented milk includes fermented cow's milk, sheep's milk, mare's milk, and / or camel's milk.

7. The use of Lactobacillus plantarum IMAUJBP6 as described in claim 1 in the preparation of products that lower blood sugar.

8. The use of Lactobacillus plantarum IMAUJBP6 as described in claim 1 in the preparation of antioxidant products.

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