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Lactobacillus plantarum bacterial strain and application thereof

A technology of Lactobacillus plantarum and strains, applied in the direction of application, bacteria, microorganisms, etc., to achieve the effect of preventing cardiovascular diseases

Active Publication Date: 2015-08-19
HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Kimchi is a fermented vegetable product with Chinese characteristics. Usually, lactic acid bacteria carried on the surface of vegetables are used for natural fermentation. The main metabolites are organic acids such as lactic acid and acetic acid. However, the presence of phenyllactic acid in pickles has not been reported yet.

Method used

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  • Lactobacillus plantarum bacterial strain and application thereof
  • Lactobacillus plantarum bacterial strain and application thereof
  • Lactobacillus plantarum bacterial strain and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] This example is used to illustrate the research of vegetable species on phenyllactic acid in kimchi fermented by lactic acid bacteria.

[0061] Select 1000g each of fresh beans, mustard greens and cabbage, wash, cut, drain and put them in a kimchi jar, add sterilized vegetable pickling solution according to the mass ratio of material to liquid at 1:1, and marinate at 25°C for 24 hours. The activated Lactobacillus plantarum CGMCC No.8744 of the 2nd generation was pressed by 1×10 5 The inoculum amount of CFU / g (relative to the quality of vegetable raw materials) is inoculated, and the liquid seal is cultured statically at 30° C., and fermented for 5 days to obtain a kimchi product. The phenyllactic acid in kimchi and the viable count of lactic acid bacteria were measured. The results are shown in Table 1. Different vegetable types have a significant impact on the concentration of phenyllactic acid in kimchi. The content of phenyllactic acid in beans is the highest, follow...

Embodiment 2

[0065] This example is used to illustrate the effect of salt water pre-pickle on the enrichment of phenyllactic acid in kimchi fermented by lactic acid bacteria.

[0066] Select 1000g of fresh beans, wash, cut, drain and place in a kimchi jar, add sterilized vegetable pickling solution according to the mass ratio of solid to liquid at 1:1, and pickle at 25°C according to the time given in Table 2. The activated Lactobacillus plantarum CGMCC No.8744 of the 2nd generation was pressed by 1×10 5 The inoculum amount of CFU / g (relative to the quality of vegetable raw materials) is inoculated, and the liquid seal is cultured statically at 30° C., and fermented for 5 days to obtain a kimchi product. Determination of phenyllactic acid in pickled vegetables and the viable count of lactic acid bacteria, the results are shown in Table 2, salt water pre-pickled time has a significant impact on the concentration of phenyllactic acid in pickled vegetables, the phenyllactic acid content of 24...

Embodiment 3

[0070] This example is used to illustrate the effect of fermentation temperature on the enrichment of phenyllactic acid in kimchi fermented by lactic acid bacteria.

[0071] Select 1000g of fresh beans, wash, cut, drain and place in a kimchi jar, add sterilized vegetable pickling solution according to the mass ratio of material to liquid at 1:1, and marinate at 25°C for 24 hours. The activated Lactobacillus plantarum CGMCC No.8744 of the 2nd generation was pressed by 1×10 5 The inoculum amount of CFU / g (relative to the quality of vegetable raw materials) is inoculated, liquid-sealed, cultured according to the fermentation temperature in Table 3, and fermented for 5 days to obtain the kimchi product. The phenyllactic acid in kimchi and the viable count of lactic acid bacteria were measured. The results are shown in Table 3. Fermentation temperature has a significant effect on the concentration of phenyllactic acid in kimchi. The content of phenyllactic acid is the highest when ...

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Abstract

The invention relates to a lactobacillus plantarum bacterial strain, an application thereof and pickled vegetable produced by the bacterial strain. The lactobacillus plantarum comes from a Chinese traditional fermentation food, and is a safe strain, phenyllactic acid is generated from the pickled vegetable, so that the lactobacillus plantarum can better perform the probiotic function. The provided pickled vegetable is rich in lactobacillus and phenyllactic acid, the live bacteria amount of lactics is 10<8> cfu / g, the phenyllactic acid content can reach 217mg / kg, and the pickled vegetable has high nutrition value and probiotic function.

Description

technical field [0001] The invention relates to the field of food biotechnology, in particular to a strain of Lactobacillus plantarum and its application. Background technique [0002] Phenyllactic acid (PLA), the molecular formula is C 9 h 10 o 3 , that is, 2-hydroxy-3-phenylpropionic acid, also known as β-phenyllactic acid or 3-phenyllactic acid, is a functional phenolic acid. Phenyllactic acid has high safety and has various functional properties for promoting health. It is a new type of functional factor and has broad application prospects in food, functional food and cosmetics. [0003] Phenyllactic acid is a new type of biological preservative, which has good antibacterial properties and can inhibit G + , G - and fungi, and has the advantages of easy diffusion in food and high thermal stability. The report of Dieuleveus et al. pointed out that phenyllactic acid has good hydrophilicity and good stability, and its melting point is 121-125°C; its activity remains st...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L1/218C12R1/25A23L19/20
Inventor 李兴峰贾英民宁亚维王志新王娟闫爱红
Owner HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
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