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A strain of Lactobacillus plantarum and its application

A technology of Lactobacillus plantarum and strains, applied in the fields of application, bacteria, and microorganisms, can solve problems such as poor types and contents of flavor substances, acidification of bread dough, unfavorable dough fermentation, etc., and achieve significant nutritional value, fresh aroma, and fermentation aroma thick and pleasant effect

Active Publication Date: 2019-07-02
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the prior art, Lactobacillus plantarum is used to prepare bread, and the types and contents of flavor substances are not good, and a large amount of organic acids produced by co-fermentation with yeast lead to acidification of bread dough, which is not conducive to dough fermentation.

Method used

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  • A strain of Lactobacillus plantarum and its application
  • A strain of Lactobacillus plantarum and its application
  • A strain of Lactobacillus plantarum and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: Screening and identification of Lactobacillus plantarum

[0029] 1. Screening

[0030] A certain sample was taken from the natural yeast fermentation broth and added to 25mL MRS medium for enrichment cultivation at 37°C for 28h. The culture solution was serially diluted, spread on the MRS plate, and cultured in a 37°C incubator for 24h. Select a single colony with a colony diameter between 1 and 3 mm, a round bulge, a smooth or slightly rough surface, milky white, off-white or dark yellow, etc. that meet the characteristics of a lactic acid bacteria colony. Streak separation on the plate was repeated three times to obtain purified single colonies. Visualize with light microscopy Gram stain. Select Gram-positive, spore-free strains and store them in 30% glycerol tubes.

[0031] 2. 16S rDNA identification

[0032] The bacterial genome was extracted, and its 16S rDNA sequence was amplified from the bacterial genomic DNA with the 16S rDNA of the bacteria ...

Embodiment 2

[0033] Embodiment 2: Application plant Lactobacillus WJ-02 (Lactobacillusplantarum WJ-02) prepares bread

[0034] Preparation of Lactobacillus plantarum sourdough: inoculate Lactobacillus plantarum WJ-02 into MRS medium with 1% inoculum, activate and cultivate at 37°C for 12h, then inoculate into MRS medium with 4% inoculum, and inoculate at 37°C Under culture for 20h to the late logarithmic phase, the obtained concentration was 4×10 8 CFU / mL bacterial suspension. Take 20mL of the above bacterial solution and centrifuge at 4000r / min for 20min, rinse with sterile saline, add 200g of water and 200g of high-gluten flour, mix evenly, put it in a constant temperature and humidity incubator, and pre-ferment at 30°C for 6h.

[0035] Add 24g of Lactobacillus plantarum sourdough, add dry ingredients (216g of high-precision flour, 3.6g of dry yeast, 30g of sugar, 3g of salt), 132g of water and stir slowly, add 15g of shortening and stir for 3 minutes until the gluten network structure ...

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Abstract

The invention discloses a plant lactobacillus and application thereof, belonging to the technical field of food microbes. The Lactobacillus plantarum WJ-02 (Lactobacillus plantarum WJ-02) has been preserved in the China Center for Type Culture Collection on July 20, 2016, and the preservation number is CCTCC NO: M 2016406. When the strain assists the fermentation of yeast, it has the advantages of improving the quality of fermented pastries and increasing the types and contents of flavor substances, and can extend the shelf life of prepared bread from 5 days to 14 days, significantly prolonging the shelf life and effectively improving the flavor of bread. In the field of food and health care.

Description

technical field [0001] The invention relates to a strain of lactobacillus plantarum and its application, and belongs to the technical field of food microorganisms. Background technique [0002] Studies have shown that Lactobacillus plantarum, as a probiotic, can regulate intestinal flora, inhibit the growth of intestinal pathogenic bacteria, and has physiological functions such as intestinal regulation, lower serum cholesterol, enhanced immunity, improved lactose digestion, anti-tumor, and anti-oxidation. It is widely used in food fermentation, animal feed, biological preservatives, medical care and other fields, and has a good market prospect. [0003] Lactobacillus plantarum is used in the production of fermented food industry. When it is used in the fermentation process of yogurt, fermented sausage, bread and pickles, etc., Lactobacillus plantarum can convert sugar in food raw materials into lactic acid, and at the same time produce antimicrobial peptides and exopolysacch...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A21D8/04A21D13/00A21D8/06C12R1/25
CPCA21D8/045A21D8/06A21D13/00C12N1/205C12R2001/25
Inventor 张娟吴佳静陈坚堵国成
Owner JIANGNAN UNIV
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