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A strain of Lactobacillus plantarum ab-1 with broad-spectrum antibacterial properties and its application

A kind of Lactobacillus plantarum and broad-spectrum antibacterial technology, which is applied in the direction of medical preparations containing active ingredients, applications, plant growth regulators, etc., and can solve problems such as bacterial contamination, pathogenic bacteria resistance, and poor therapeutic effect

Active Publication Date: 2016-02-03
三主粮(和田)实业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Food microbial contamination is mainly bacterial contamination, especially the common pathogenic single-cell Listeria, Staphylococcus aureus, Escherichia coli and Salmonella typhimurium can cause foodborne diseases, this problem has caused Public attention, common chemical drug treatment methods have defects such as causing pathogenic bacteria to develop drug resistance and poor therapeutic effect. Recent studies have shown that lactic acid bacteria can effectively inhibit the growth of pathogenic bacteria because of their stability, immunity and Safety and other advantages, it is considered to be a research hotspot of new food preservatives and health food

Method used

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  • A strain of Lactobacillus plantarum ab-1 with broad-spectrum antibacterial properties and its application
  • A strain of Lactobacillus plantarum ab-1 with broad-spectrum antibacterial properties and its application
  • A strain of Lactobacillus plantarum ab-1 with broad-spectrum antibacterial properties and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0086] Example 1: Determination of antibacterial activity of L.plantarum AB-1 when fermented in whole milk

[0087] The preparation method of Lactobacillus plantarum L.plantarumAB-1 fermentation supernatant; inoculate the Lactobacillus plantarum preservation solution in the cryopreservation tube into the MRS medium of 5ml, shake and mix, and cultivate at a constant temperature of 37°C for 24h, with 2% ( The inoculum size of V / V) is continuously activated for two generations, and the second generation of Lactobacillus plantarum MRS culture fluid (1 × 10 9 cfu / ml) was inoculated into whole milk (11wt% whole milk powder and 89wt% sterile water were mixed and pasteurized) at a ratio of 2%, cultured at a constant temperature of 37°C for 24h, and the fermented liquid was taken at 4000×g Centrifuge for 10 min, take the supernatant, filter the supernatant through a 0.22um micro-membrane, and store it in a -20°C refrigerator for later use.

[0088] Indicator bacteria: Escherichia coli...

Embodiment 2

[0100] Example 2: Application of L.plantarum AB-1 in compound fermented yoghurt

[0101] a. Compound fermentation of Lactobacillus plantarum

[0102]Plantarum Lactobacillus MRS culture fluid (1 × 10 9 cfu / ml) mixed with Lactobacillus bulgaricus and Streptococcus thermophilus mixed bacteria powder (ratio 1:1) at a ratio of 2wt% and then inoculated into 100g whole milk (12wt% whole milk powder , 7wt% white granulated sugar and 81wt% sterilized water were homogenized and pasteurized), and the ordinary fermented yoghurt without adding Lactobacillus plantarum was used as a control, and cultured at 37°C for 6h, and the fermented liquid was taken for Centrifuge at 4000×g for 10 min, take the supernatant, filter the supernatant through a 0.22 μm micro-membrane, and store it in a -20°C refrigerator for later use. The above fermentation cell-free supernatant was taken for antibacterial test to determine its broad-spectrum antibacterial activity in fermented yoghurt.

[0103] The comp...

Embodiment 3

[0111] Example 3: Determination of antibacterial activity of L.plantarum AB-1 compound fermented yoghurt supernatant

[0112] The bacteriostatic activity of the compound fermentation supernatant of the above-mentioned L. plantarum AB-1 to 5 strains of indicator bacteria was measured by the agar punching diffusion method, and the bacteriostatic effect was shown in Figure 4 , other 8 strains of Lactobacillus plantarum with broad-spectrum antibacterial activity were also tested for antibacterial activity by the same method, as shown in Table 4.

[0113] Such as Figure 4 As shown, the inhibition zone of the compound fermentation supernatant of L.plantarumAB-1 to the indicator bacteria Escherichia coli O157:H7, Salmonella typhimurium, Shigella flexneri, and unicellular Listeria was 18.00±1.69 respectively. mm, 15.22±0.80mm, 12.31±1.39mm and 19.46±1.40mm, compared with the single-bacteria fermentation, the antibacterial activity was weakened to a certain extent, but the size of t...

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Abstract

The invention discloses a plant lactobacillus with broad-spectrum antibacterial properties, which is named Lactobacillus? plantarum? AB-1, has been preserved in the General Microorganism Culture Collection Center of China Microbiology Culture Collection Management Committee on September 15, 2014, and the preservation number is CGMCC? No.9653. The Lactobacillus plantarum in the present invention exhibits strong broad-spectrum antibacterial properties in both the whole milk medium and the compound fermented yoghurt in which the bacterium participates, and when the strain participates in yoghurt fermentation, it can effectively enhance the flavor of the fermented yoghurt The supernatant of compound fermented yogurt can still show good broad-spectrum antibacterial properties after being treated with pepsin and trypsin. The higher survival rate of the bacteria in the gastrointestinal fluid also proves that it has excellent probiotic properties and has a strong ability to survive in the human body. In addition, the fungus has good antibacterial activity against melon wilt and Phytophthora melon.

Description

technical field [0001] The invention relates to a plant Lactobacillus (Lactobacillus plantarum) AB-1 isolated from sour dough of Bayannur League in Inner Mongolia, and also relates to the use of the plant Lactobacillus in inhibiting pathogenic bacteria, as a food starter or in plant biopesticides or fruits and vegetables Application in preservatives. Background technique [0002] In today's world, food safety has been considered by the public as a major public health safety issue. However, food microbial contamination is one of the main problems of food safety. Food microbial contamination is mainly bacterial contamination, especially the common pathogenic single-cell Listeria, Staphylococcus aureus, Escherichia coli and Salmonella typhimurium can cause foodborne diseases, this problem has caused Public attention, common chemical drug treatment methods have defects such as causing pathogenic bacteria to develop drug resistance and poor therapeutic effect. Recent studies hav...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A61K35/747A61P1/00A23C9/123A23L33/135A01N63/00A01P3/00C12R1/25
CPCA01N63/00A23C9/123A61K35/747C12N1/205C12R2001/25Y02A50/30
Inventor 陈永福张和平李常坤
Owner 三主粮(和田)实业股份有限公司
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