A kind of lactobacillus plantarum and its application in fruit enzyme products

A technology of Lactobacillus plantarum and fruit enzymes, applied in the field of microorganisms, can solve the problem of low biological activity

Active Publication Date: 2020-11-20
河北麦克斯生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are defects of low biological activity, such as the DPPH free radical scavenging rate increased by 24% in the later stage of apple enzyme fermentation (Li Fei, Wang Fengwu, Pan Yue, et al. Preliminary research on antioxidant activity of apple enzyme[J]. Qingdao Agriculture University Journal (Natural Science Edition), 2016, 33(1):40-44.), the DPPH free radical scavenging rate increased by 3.5% in the later stage of blueberry enzyme fermentation (Guan Zhangrui, Tian Yu, Zhao Na, etc. Blueberry enzyme fermentation process Research on the change of antioxidant activity in [J]. Modern Food Science and Technology, 2016(12):74-80.), so screening lactic acid bacteria with biological activity to produce enzyme food with biological activity has very important research significance and value

Method used

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  • A kind of lactobacillus plantarum and its application in fruit enzyme products
  • A kind of lactobacillus plantarum and its application in fruit enzyme products
  • A kind of lactobacillus plantarum and its application in fruit enzyme products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] A plant Lactobacillus ( Lactobacillus plantarum ) The collection and separation of SITCC No.10011, the steps are as follows:

[0068] (1), sample collection

[0069] Samples were taken from naturally fermented fruit and vegetable products, traditional fermented dairy products (milk fans, milk cakes, yogurt, kumiss, etc.), raw milk, dough, kefir grains (Tibetan mushroom), silage, etc., and the collected Put the sample in an ice box to refrigerate, keep it at a lower temperature and bring it back to the laboratory and place it in a refrigerator at 4°C to separate the lactic acid bacteria as soon as possible;

[0070] (2), sample pretreatment

[0071] Take 10g of solid sample (20mL of liquid sample) into a 250mL Erlenmeyer flask (containing glass beads) filled with 90mL of sterile water, shake and let stand for 20min, and set aside;

[0072] (3) Preliminary isolation of lactic acid bacteria with high DPPH free radical scavenging ability

[0073] Use sterile water to s...

Embodiment 2

[0081] The plant lactobacillus ( Lactobacillus plantarum ) SITCC No.10011 for microbiological identification

[0082] (1) Colony characteristics:

[0083] Lactobacillus plantarum ( Lactobacillus plantarum ) SITCC No.10011 strain was isolated by streaking on the MRS plate, cultured anaerobically at 37°C for 48 hours, Lactobacillus plantarum ( Lactobacillus plantarum ) SITCC No.10011 strain grows well, its colony is round, raised, with neat edges, milky white color slightly yellowish, opaque, moist and smooth surface, can be drawn when picked;

[0084] (2), Morphological characteristics of bacteria:

[0085] The Lactobacillus plantarum ( Lactobacillus plantarum ) SITCC No.10011 cells were observed by Gram staining, the results are shown in figure 1 shown, from figure 1 It can be seen from the figure that the bacteria are non-moving rods, arranged in chains of different lengths, and also in a single scattered arrangement. The size of the bacteria is generally 0.6 μm×1...

Embodiment 3

[0100] Lactobacillus plantarum ( Lactobacillus plantarum ) Growth characteristics of SITCC No.10011

[0101] (1), Lactobacillus plantarum ( Lactobacillus plantarum ) Growth curve of SITCC No.10011

[0102] The activated Lactobacillus plantarum ( Lactobacillus plantarum ) SITCC No.10011 was inserted into MRS broth liquid medium according to 2% (v / v) inoculation amount, cultured at 37°C for 16 hours, and the OD value of the culture solution was measured at 600nm every 1-2 hours, expressed as OD 600nm The value is plotted against time to obtain Lactobacillus plantarum ( Lactobacillus plantarum ) The growth curve of SITCC No.10011 in MRS broth liquid medium, the results are as follows figure 2 shown, from figure 2 It can be seen that Lactobacillus plantarum ( Lactobacillus plantarum ) SITCC No.10011 grows rapidly in MRS broth liquid medium, enters the logarithmic phase in about 3 hours, and enters the stable phase in about 10 hours;

[0103] (2), Lactobacillus planta...

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Abstract

The invention discloses lactobacillus plantarum SITCC No.10011. The preservation number of the lactobacillus plantarum SITCC No.10011 is CTCC M 2017366; the removing rates of the lactobacillus plantarum SITCC No.10011 on DPPH free radicals in intracellular organic matters and metabolic products are respectively 3.5 percent and 35.8 percent. The lactobacillus plantarum CCTCC M 2017366 is used for preparing fruit enzyme products, so that a result shows that the DPPH free radical removing rate of the fruit enzyme products fermented by the lactobacillus plantarum SITCC No.10011 is improved by at least 40 percent compared with that of the naturally fruit enzyme products; therefore, the lactobacillus plantarum SITCC No.10011 has a very good application prospect in the fruit enzyme products.

Description

technical field [0001] The present invention relates to a plant lactobacillus, in particular to a plant lactobacillus ( Lactobacillus plantarum ) SIT10011 and its cultivation method and its application in fermented food, especially in the preparation of fruit enzyme products, belong to the field of microbial technology. [0002] The above-mentioned Lactobacillus plantarum ( Lactobacillus plantarum ) SIT10011, its deposit number is CCTCC M2017366. Background technique [0003] 1,1-Diphenyl-2-trinitrophenylhydrazine (hereinafter referred to as DPPH) free radical is a synthetic, stable organic free radical, its methanol or ethanol solution is deep purple, when DPPH free radical The free radical scavenger is added to the solution, the lone pair of electrons is paired, and the deep purple free radical is reduced to the yellow DPPH-H non-free radical form. DPPH method is an important way to evaluate antioxidant activity in vitro (Brand-Williams W, Cuvelier M E, Berset C. Use...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L33/00C12R1/25
Inventor 陈臣卢艳青田怀香于海燕史雨桦王琳琳俞本杰刘晗
Owner 河北麦克斯生物科技有限公司
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