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Lactobacillus pentosus

A technology of Lactobacillus pentosus and YM110937, which is applied in the field of microbial strains, can solve the problems of long fermentation period, bad taste, and difficult control of fermentation conditions

Active Publication Date: 2013-09-25
红河宏斌食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Naturally fermented pickles have a strong sour taste and a mellow taste, but the fermentation period is long, the fermentation conditions are not easy to control, and they are easy to rot and change taste. Although inoculated fermented pickles ferment quickly and are not easy to rot, due to the strong regional characteristics of vegetable pickles , Different vegetables or pickled products of the same vegetables have different processing techniques in different places, and the characteristic flavors will be different, and suitable strains should be used in production

Method used

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Examples

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Embodiment

[0059] Take the bacterial strain numbered YM110937, under aseptic conditions (sterile room or ultra-clean workbench), pick a little bacterial strain with a sterilized bamboo stick, and transfer it to a sterilized solid MRS medium test tube (15×150mm) placed in an incubator at 28°C for 5 days of activation.

[0060] Take out the strains activated for 5 days, insert the activated strains into the sterilized seed MRS liquid medium in the same way under aseptic conditions, and culture them on a shaker at 28°C for 1-2 days, which is Fermentation of seeds by strain YM110937.

[0061] Use 250ml glass triangular flask for fermentation, put 100ml of improved MRS liquid medium into it, sterilize at 121°C for 30 minutes, take it out and cool it down and place it in a 28°C incubator overnight, if there is no contamination by bacteria, it can be confirmed that the sterilization is complete and can be used for subsequent fermentation culture . Under sterile conditions, take the YM110937 s...

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Abstract

The invention belongs to the field of microbial technology, and especially to a microbial strain with excellent ability to degrade nitrite. The lactobacillus pentosus disclosed in the invention is named lactobacillus pentosus YIM110937, and stored in a preservation institution, and a preservation number is CCTCCNO: M2012372. Lactobacillus pentosus YIM110937 is a lactic acid bacteria used for food, is capable of increasing nitrite degradation efficiency more greatly than reported bacterial strains, and can be used for rapid degradation of nitrite in improved MRS fluid medium. After cultivation in the improved MRS fluid medium for 36 h, nitrite concentration of the fluid medium supernate is decreased from 3567.97 mg / l to 137.59 mg / l, and degradation rate is 96.14%. The lactobacillus pentosus YIM110937 is capable of decreasing nitrite concentration greatly just under aerobic conditions, complicated aerobiotic / anaerobic sequencing batch processes are not required. The lactobacillus pentosus YIM110937 possesses excellent resistance against high salinity, can be well cultivated continuously in culture medium with salt concentration from 3 to 10%, and nitrite degradation effects are obvious.

Description

technical field [0001] The invention relates to the technical field of microorganisms, in particular to a microbial strain with strong ability to degrade nitrite. Background technique [0002] Lactic acid bacteria are a type of bacteria that can ferment and utilize sugars to produce a large amount of lactic acid. It is a type of bacteria that is beneficial to the human body. Lactic acid bacteria fermentation can produce a large amount of metabolites such as organic acids, alcohols and various amino acids, which have physiological effects such as inhibiting spoilage bacteria, improving digestibility, and preventing cancer. The application history of lactic acid bacteria is very long, but the real scientific research and utilization began in the middle of the 19th century. Today, people have recognized the physiological functions of lactic acid bacteria, and lactic acid bacteria fermentation has been widely used in food processing. The types of lactic acid bacteria are mainl...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12R1/225
Inventor 任洪冰沈锐赖泳红李治滢
Owner 红河宏斌食品有限公司
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