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Lactobacillus plantarum P12 and application thereof

A technology of Lactobacillus plantarum, P12, applied in the directions of Lactobacillus plantarum, application, bacteria, etc., can solve the problem of less application of Lactobacillus plantarum, etc., and achieve the effect of excellent fermentation rate

Active Publication Date: 2019-03-22
INNER MONGOLIA AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, Lactobacillus casei is the main fermented strain for making brown active lactic acid bacteria beverages, while Lactobacillus plantarum is rarely used in brown active lactic acid bacteria beverages

Method used

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  • Lactobacillus plantarum P12 and application thereof
  • Lactobacillus plantarum P12 and application thereof
  • Lactobacillus plantarum P12 and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0128] Embodiment 1: the preparation of brown active milk beverage of the present invention

[0129] The implementation steps of this embodiment are as follows:

[0130] A. Preparation of MRS medium

[0131] According to 20g / L glucose, 10g / L soybean peptone, 5g / L yeast powder, 5g / L beef extract, 5g / L NaAc, 2g / LK 2 HPO 4 , 2g / L triammonium citrate, 200mg / L MgSO 4 ·7H 2 O, 50mg / L MnSO 4 ·5H 2O and 1g / L Tween-80 Weigh these raw materials, mix them uniformly, dissolve the obtained mixture in deionized water, and sterilize the obtained solution at a temperature of 115° C. for 10 minutes to obtain the MRS medium;

[0132] B. Activated strain

[0133] The cryopreserved Lactobacillus helveticus P12 strain was inoculated into the MRS medium, oscillated and mixed, and incubated at a constant temperature for 24 hours at a temperature of 37°C, and continuously activated for two generations in the same way, and then centrifuged and washed with sterilized normal saline for 3 times. ...

Embodiment 2

[0141] Embodiment 2: the preparation of brown active milk beverage of the present invention

[0142] The implementation steps of this embodiment are as follows:

[0143] A. Preparation of MRS medium

[0144] According to 20g / L glucose, 10g / L soybean peptone, 5g / L yeast powder, 5g / L beef extract, 5g / L NaAc, 2g / LK 2 HPO 4 , 2g / L triammonium citrate, 200mg / L MgSO 4 ·7H 2 O, 50mg / L MnSO 4 ·5H 2 O and 1g / L Tween-80 Weigh these raw materials, mix them uniformly, dissolve the obtained mixture in deionized water, and sterilize the obtained solution at a temperature of 115° C. for 10 minutes to obtain the MRS medium;

[0145] B. Activated strain

[0146] The cryopreserved Lactobacillus helveticus P12 strain was inoculated into the MRS medium, oscillated and mixed, and incubated at a constant temperature for 24 hours at a temperature of 37°C, and continuously activated for two generations in the same way, and then centrifuged and washed twice with sterilized normal saline. Then ...

Embodiment 3

[0154] Embodiment 3: the preparation of brown active milk beverage of the present invention

[0155] The implementation steps of this embodiment are as follows:

[0156] A. Preparation of MRS medium

[0157] According to 20g / L glucose, 10g / L soybean peptone, 5g / L yeast powder, 5g / L beef extract, 5g / L NaAc, 2g / LK 2 HPO 4 , 2g / L triammonium citrate, 200mg / L MgSO 4 ·7H 2 O, 50mg / L MnSO 4 ·5H 2 O and 1g / L Tween-80 Weigh these raw materials, mix them uniformly, dissolve the obtained mixture in deionized water, and sterilize the obtained solution at a temperature of 115° C. for 10 minutes to obtain the MRS medium;

[0158] B. Activated strain

[0159] The cryopreserved Lactobacillus helveticus P12 strain was inoculated into the MRS medium, oscillated and mixed, and incubated at a constant temperature for 24 hours at a temperature of 37°C, and continuously activated for two generations in the same way, and then centrifuged and washed with sterilized normal saline for 3 times. ...

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Abstract

The invention relates to Lactobacillus plantarum P12 and application thereof. A method for preparing a brown active milk beverage by the Lactobacillus plantarum P12 comprises the steps of: preparing an MRS culture medium, activating strains, culturing the strains, preparing degreasing emulsion containing glucose, and preparing a brown active lactic acid bacteria beverage. The brown active lactic acid bacteria beverage has significantly higher ACE inhibitory activity than commercial leavening agents and has good storage stability. The bacterium has relatively higher survival rate in the gastrointestinal fluid, thereby proving that the bacterium has excellent probiotic characteristics and has relatively strong viability in human body.

Description

【Technical field】 [0001] The invention belongs to the technical field of biological application. More specifically, the present invention relates to a kind of Lactobacillus plantarum (Lactobacillus plantarum) P12, and also relates to the use of said Lactobacillus plantarum P12. 【Background technique】 [0002] As auxotrophic bacteria, lactic acid bacteria can synthesize very limited amino acids and must rely on their proteolytic system to degrade exogenous proteins in their environment to meet their own nutritional needs. During this process, lactic acid bacteria can release various organic acids, bioactive peptides, amino acids, and flavor substances into fermented products, resulting in different functional properties and flavors of fermented products. [0003] Chemically synthesized angiotensin-converting enzyme (Angiotensin-I-convertingen enzyme, ACE) inhibitors are currently the main drugs for the treatment of hypertension. Although chemically synthesized ACE inhibitor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L2/38C12R1/25
CPCA23L2/382C12R2001/25C12N1/205A23V2400/169
Inventor 陈永福张和平海胡日查
Owner INNER MONGOLIA AGRICULTURAL UNIVERSITY
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