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A Lactobacillus plantarum and its application

A technology of Lactobacillus plantarum and strains, which is applied in the field of microorganisms, can solve the problems of reducing product acceptability, rough tissue state, and low fat content, and achieve the effects of reducing whey precipitation, remarkable ability, and full flavor

Active Publication Date: 2020-02-18
UNIV OF SHANGHAI FOR SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Low-fat yogurt prepared by fermenting natural substances such as purple sweet potato often has low viscosity, rough texture, whey precipitation, and poor taste due to its low fat content.
At the same time, in the preparation process of general dairy products, in order to reduce the fat content, the method of simply reducing the milk fat content in the ingredients is often adopted, which will reduce the acceptability of the product on the contrary.

Method used

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  • A Lactobacillus plantarum and its application
  • A Lactobacillus plantarum and its application
  • A Lactobacillus plantarum and its application

Examples

Experimental program
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Effect test

preparation example Construction

[0024] The preparation method of the culture medium used in the embodiment is as follows:

[0025] MRS solid medium: peptone 10g / L, beef extract 10g / L, yeast extract 5g / L, K 2 HPO 4 2g / L, diammonium citrate 2g / L, sodium acetate 5g / L, glucose 20g / L, Tween 801mL, MgSO 4 ·7H 2 O 0.58g / L, MnSO 4 4H 2 O0.25g / L, agar 20g / L, adjust pH to 6.4.

[0026] Skim milk medium: skim milk powder 100g / L, sterilized at 115°C for 15min.

Embodiment 1

[0027] Example 1. Screening and Identification of Lactobacillus plantarum AR-307 Strain

[0028] 1. Sample dilution preparation and strain isolation

[0029] Lactobacillus plantarum AR-307 strain was isolated from pickled pickles. First, crush the pickled kimchi, add 15mL sterile water, and shake vigorously for 20 minutes; then use the concentration gradient dilution method, take 100uL of the diluted solution and spread it on the MRS agar medium plate, culture anaerobically at 32-37°C for 48 hours, and select colonies Strains that are large, fast-growing, and high-viscosity are further separated and purified by streaking.

[0030] 2 strain screening

[0031] Inoculate the strain with high thread-picking viscosity in 1.1 into the MRS liquid medium, and culture it statically at 32-37°C for 16-24 hours to prepare a seed liquid; then inoculate the sterilized bacteria according to the inoculum volume fraction of 3-5%. In the MRS liquid culture medium, cultured statically at 32-3...

Embodiment 2

[0041] Embodiment 2, using Lactobacillus plantarum (Lactobacillus plantarum) AR-307 strain as starter to carry out the preparation of purple sweet potato sauce and purple sweet potato yoghurt

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Abstract

The invention provides a plant Lactobacillus (Lactobacillus plantarum) AR-307 strain and application thereof. The strain is screened from pickled kimchi, and its preservation number is CGMCC 10773. It can be used as a starter for purple potato fermentation products to prepare purple potato sauce or purple potato yoghurt, and can also be used as a raw material for extracting exopolysaccharides. The lactobacillus plantarum AR-307 of the present invention makes the purple sweet potato fermented product have comprehensive nutrition, high added value and good taste. The exopolysaccharide produced by the strain can significantly improve the tissue state, water holding capacity and other characteristics of the purple sweet potato fermented product, improve product stability, make the product unnecessary to add stabilizers, and meet consumers' demand for green fermented food.

Description

technical field [0001] The invention belongs to the field of microorganisms, and in particular relates to a strain of lactobacillus plantarum and its application in the preparation of purple sweet potato fermented products and the extraction of extracellular polysaccharides. Background technique [0002] With the rapid development of the health food industry, consumers pay more and more attention to the quality and health benefits of food, and more and more raw materials such as purple sweet potato and black rice are used in food. Purple sweet potato is not only rich in anthocyanins and phenolic compounds with strong physiological activity, but also contains soluble sugar, protein, vitamins, amino acids and other substances, with high nutritional value. [0003] Purple potato fermented yogurt is a food with nutritional and health functions made from purple potato as raw material and fermented by lactic acid bacteria. Due to the use of purple sweet potato as the main raw mat...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C08B37/00C12R1/25
CPCC08B37/00C12N1/205C12R2001/25
Inventor 艾连中冯小婉夏永军王光强印伯星张汇熊志强
Owner UNIV OF SHANGHAI FOR SCI & TECH
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