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Lactobacillus plantarum and its application in the outer leaves of fermented Chinese cabbage

A technology of Lactobacillus plantarum and outsourcing leaves, applied in the directions of application, microorganism-based method, bacteria, etc., can solve the problems of large quantity, perishable, wasteful, difficult to store, etc., and achieves high fermentation efficiency, improved nutritional value, and low cost. Effect

Inactive Publication Date: 2011-12-21
ZHENGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cabbage leaves are rich in crude fiber, vitamins and some trace elements, and are a good source of feed for livestock and poultry. However, they are large in quantity and perishable during the harvest period, so they are not easy to store
Cabbage leaves are rich in resources in our country, but except for a small part that is used, most of them are discarded and dumped directly into the environment in the form of accumulation, causing great pollution and waste

Method used

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  • Lactobacillus plantarum and its application in the outer leaves of fermented Chinese cabbage
  • Lactobacillus plantarum and its application in the outer leaves of fermented Chinese cabbage
  • Lactobacillus plantarum and its application in the outer leaves of fermented Chinese cabbage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Example 1. Isolation, purification and identification of Lactobacillus plantarum (Lactobacillus plantarum) Z5-5CGMCC No.5028

[0029] Take 5 mL of homemade pickle juice in Zhengzhou, Henan, add 45 mL of distilled water, shake with a shaker for 5 min, and dilute in a gradient of 10-1-10-5. Take 20 μL from each gradient and spread it on the MRS medium, let it stand for anaerobic culture for 48 hours, pick single colonies with obvious differences in colony shape, size, color and gloss, and repeatedly streak until pure colonies are obtained. Inoculate the strain in MRS liquid medium and ferment for 24h, centrifuge at 10000rpm for 10min, take the supernatant, measure its pH value, adjust the pH to 3.0 and 6.0 with 1mol / L hydrochloric acid and 1mol / L sodium hydroxide, and use vine Micrococcus luteus, Staphylococcus aureus, Bacillus subtilis, Salmonella enterica, Pseudomonas aeruginosa and Escherichia coli were used as indicators respectively Bacteria were tested by Oxford cu...

Embodiment 2

[0036] Embodiment 2, growth and acid production performance of Lactobacillus plantarum (Lactobacillus plantarum) Z5-5CGMCC No.5028

[0037] Lactobacillus plantarum (Lactobacillus plantarum) Z5-5CGMCC No.5028 stored at -80°C was inoculated on MRS solid medium and cultured until colonies grew to obtain activated Lactobacillus plantarum (Lactobacillus plantarum) Z5-5CGMCC No.5028. Inoculate activated Lactobacillus plantarum (Lactobacillus plantarum) Z5-5CGMCC No.5028 into MRS liquid medium (peptone 10.0g / L, beef extract 10.0g / L, yeast extract 5.0g / L, diammonium hydrogen citrate 2.0g / L, glucose 20.0g / L, Tween-801.0g / L, sodium acetate 5.0g / L, dipotassium hydrogen phosphate 2.0g / L, magnesium sulfate 0.58g / L, manganese sulfate 0.25g / L), 30 ℃ constant temperature static culture, the initial pH value is 6.5, the pH value in the fermentation broth is measured every 3h, and the light absorption value at 600nm is measured with a spectrophotometer (OD 600 ), draw the growth curve and aci...

Embodiment 3

[0038] Embodiment 3, the growth situation of plant lactobacillus (Lactobacillus plantarum) Z5-5CGMCC No.5028 under different pH values, temperature and salt concentration environmental conditions

[0039] The initial pH value of the MRS liquid medium was adjusted to 2.5, 3.0, 3.5, 4.0, 4.5, 5.0, 5.5, 6.0, 7.0, 8.0, 9.0 with 1mol / L of hydrochloric acid and 1mol / L of sodium hydroxide, respectively. The activated Z5-5 strain CGMCC No.5028 was respectively inoculated in the above-mentioned medium, and cultured at a constant temperature of 30° C. for 24 hours, and the light absorption value at 600 nm (OD600) was measured with a spectrophotometer. The results are shown in Table 2. Z5-5 strain CGMCC No.5028 grows weakly at the initial pH2.5, but grows well at the initial pH3-pH9.

[0040]The activated Z5-5 strain CGMCC No.5028 was inoculated in MRS liquid medium at 5°C, 10°C, 15°C, 20°C, 25°C, 30°C, 35°C, 40°C, 42°C and 50°C, etc. Cultivate at high temperature for 24h, the initial p...

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Abstract

The invention discloses a Lactobacillus plantarum and application thereof in the fermenting cabbage wrapper leaf. The invention provides a Lactobacillus plantarum Z5-5. The Lactobacillus plantarum Z5-5 provided by the invention has the preservation number of CGMCC No.5028 (China General Microbiological Culture Collection Center). The Lactobacillus plantarum Z5-5CGMCC No.5028 can quickly ferment the cabbage wrapper leaf and can effectively inhibit escherichia coli. The Z5-5 is inoculated by 5% to ferment the cabbage wrapper leaf; the cabbage wrapper leaf is fermented for 24h at 30DEG C; the pH of fermented vegetable juice is 2.07; and no escherichia coli can be detected. Compared with natural fermentation, Z5-5CGMCC No.5028 is inoculated to ferment the cabbage wrapper leaf; the content of various types of amino acids is increased to different degrees; the total amount of amino acid is increased by 16.03%. Thus, nutritional value is obviously improved.

Description

technical field [0001] The invention relates to plant lactobacillus and its application in fermented cabbage outer wrapping leaves. Background technique [0002] The outer leaves of cabbage are the old leaves of the outer layer of cabbage, which are the part with more crude fiber and poor edible appearance. Cabbage outer leaves are rich in crude fiber, vitamins and some trace elements, etc., and are a good source of feed for livestock and poultry, but they are large in quantity and perishable during the harvest period, so they are not easy to store. Cabbage wrapping leaves are rich in resources in my country, but except for a small part that is used, most of them are discarded and dumped directly into the environment in the form of accumulation, causing great pollution and waste. Contents of the invention [0003] One object of the present invention is to provide a kind of Lactobacillus plantarum. [0004] The Lactobacillus plantarum provided by the present invention is ...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L1/218A23K1/14C12R1/25A23K10/12A23K10/30A23L19/20
Inventor 王雁萍焦浈李月艳倪奎庞会利谈重芳李宗伟
Owner ZHENGZHOU UNIV
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