A strain of Lactobacillus plantarum
A technology of Lactobacillus plantarum and strains, applied in the direction of bacteria, fungicides, food preservation, etc., can solve problems such as consumer anxiety, and achieve the effect of maintaining the color of the fruit peel and stabilizing the effect of the applied technology
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Embodiment 1
[0055] The inventor collected healthy, no pests and diseases, and no mechanical damage from the lychee fruit produced in the orchard of Dongguan Agricultural Science Research Center on July 20, 2011, and peeled and crushed 150g of the fruit into a sterile flask prepared in advance. Naturally fermented in medium, the pulp was crushed and fermented together with the peel and core in an anaerobic incubator at 37°C for 2 days. After 2 days of fermentation, pipette the fermented liquid and dilute it by serial concentration gradient dilution method, and dilute the fermented liquid to 10 with sterile water. -1 、10 -2 、10 -3 、10 -4 、10 -5 、10 -6 A total of 6 gradient dilutions were repeated three times. take 10 -4 、10 -6 For two gradient dilutions, draw 0.2-0.3mL and add it to the solidified MRS medium, and then quickly spread the fermentation broth evenly with a spreading stick. The plate was then placed upside down in an anaerobic incubator at 37°C. After the colonies grow ...
Embodiment 3
[0096] Embodiment 3: application experiment
[0097] On the premise that the bacterial strain has a fresh-keeping effect, in order to further expand the fresh-keeping effect, the present invention uses the bacterial suspension of Lactobacillus plantarum as an effective active ingredient, and at the same time combines the biological substance compounded by the present invention through a large number of analyzes and experimental summaries. A safe and efficient biological preservative was developed. The fresh-keeping bacteria agent comprises the following components in mass percent: 1% chitosan, 2% citric acid, 0.85% sodium chloride, and water as the balance; the fresh-keeping bacteria agent is prepared. Add the thalline suspension of the strain to the 100% system composed of the above-mentioned components, so that the thalline concentration in the system is 8.2×10 9 CFU / mL.
[0098] S1. Cultivation of fresh-keeping bacteria:
[0099] S11. Activation of bacterial strains: Put...
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