Lactobacillus plantarum grx16 and its application
A technology of Lactobacillus plantarum, CGMCCNO.10921, applied in application, bacteria, microorganisms, etc., can solve the problems of drug treatment limitations, blurred vision, muscle atrophy, etc., achieve excellent in vitro inhibition of α-glucosidase activity, and have a good market Prospect, effect of strong reducing activity
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Embodiment 1
[0013] Embodiment 1: Isolation, screening method and identification of bacterial strains.
[0014] 1. Sample collection
[0015] The samples of long-lived people and their families in Bama Changshou Village, Guangxi were collected, sealed with 1 mL of sterilized liquid paraffin oil, and quickly placed in an ice box to separate the lactic acid bacteria in the samples.
[0016] 2. Isolation of lactic acid bacteria
[0017] After the collected samples were serially diluted, they were respectively inoculated in MRS solid medium, LBS solid medium and PTYG solid medium, and cultured anaerobically at 37°C for 48 hours. Typical colonies on the plate were picked and separated by streaking to obtain pure colonies. The pure colonies on each plate were picked and placed in MRS liquid medium, and after anaerobic culture at 37°C for 24 hours, they were refrigerated at 4°C for standby or freeze-dried for storage.
[0018] 3. Physiological and biochemical tests of lactic acid bacteria
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Embodiment 2
[0079] Embodiment 2. The production method of fermented milk containing the strain of the present invention After the raw milk is standardized, add 6% sugar, preheat to 60-65°C, homogenize at 12-20Mpa pressure, heat treat at 95°C / 5min, and cool to 42 -45°C, inoculate 4 strains for mixed fermentation according to 3% inoculation amount, ferment at 37°C until curdling, and then store at 4°C.
Embodiment 3
[0080] Example 3. The production method of fermented camel milk containing the strain of the present invention. The raw milk is standardized and homogenized at 2.20Mpa pressure. After heat treatment at 65°C / 30min, it is cooled to 42-45°C and mixed with 4 strains inoculated with 4% inoculation amount. Fermentation, ferment at 37°C to pH 4.4-4.6, then store at 4°C.
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