A strain of Lactobacillus plantarum lb-1 and its application

A technology of Lactobacillus plantarum, CGMCCNO.18215, applied in the directions of bacteria, microorganisms, microorganisms, etc., can solve the problems of whole wheat bread mold infection taste, whole wheat bread mold contaminated taste, poor processing performance of whole wheat dough, etc., and achieve good processing. The effect of quality, hardness reduction, and flavor component improvement

Active Publication Date: 2020-11-20
NANJING UNIV OF FINANCE & ECONOMICS
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Whole-wheat bread is rich in dietary fiber, minerals, protein, antioxidants and vitamins, but due to its high content of crude fiber and fatty acids, it may lead to poor processing performance of whole-wheat dough, mold contamination of whole-wheat bread and poor taste
At present, the application of lactic acid bacteria in bread fermentation is mostly aimed at refined flour, which has certain limitations in solving the problems of mold infection and poor taste of whole wheat bread

Method used

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  • A strain of Lactobacillus plantarum lb-1 and its application
  • A strain of Lactobacillus plantarum lb-1 and its application
  • A strain of Lactobacillus plantarum lb-1 and its application

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preparation example Construction

[0029] The present invention also provides a method for preparing whole wheat bread described in the above scheme, comprising the following steps:

[0030] Mix whole wheat flour, the preparation described in the above scheme, white granulated sugar, active dry yeast, salt and butter to obtain whole wheat dough, and ferment the whole wheat dough at 28-32°C and 80%-90% humidity for 4-6 hours , to obtain fermented dough, the fermented dough is baked to obtain whole wheat bread; the mixing method is preferably stirring and mixing; the rotating speed of the stirring and mixing is preferably 80~120r / min, more preferably 100r / min; the stirring and mixing The time is preferably 5-8min, more preferably 6-7min; the stirring and mixing equipment is preferably a pin-type dough mixer; the size of the fermented dough is preferably 80-120g / piece, more preferably 100g / piece; The fermentation temperature is preferably 30°C; the fermentation humidity is preferably 85%; the fermentation time is ...

Embodiment 1

[0035] The screening of embodiment 1 bacterial strain

[0036] The Lactobacillus plantarum LB-1 of the present invention is isolated and purified from local pickles in Nanjing. In order to select and breed excellent fermentation strains, the present invention adopts the double-layer agar plate method to evaluate its antifungal activity, and concrete operation steps are as follows:

[0037] Pour about 15ml of MRS agar into a culture-based petri dish. After the medium solidifies, drop 5 μL of Lactobacillus plantarum LB-1 in the center of the plate, with a concentration of 1×10 8 CFU / mL, placed in a sterile fume hood to air dry. Dilute the mold spore suspension to 1 × 10 with PDA agar medium 4 CFU / mL, covered on the MRS agar medium, cultured at 28°C after solidification, observed and measured the size of the inhibition zone.

[0038] As shown in Table 1, when Penicillium, Aspergillus niger, Aspergillus flavus, Aspergillus fumigatus, Aspergillus fumigatus and Fusarium graminear...

Embodiment 2

[0041] Embodiment 2: identification of strain

[0042] Bacterial strain of the present invention is carried out 16S rRNA molecular identification, and step is as follows:

[0043] The genome of Lactobacillus plantarum LB-1 was extracted through primers 27F (5'-AGAGTTTGATCCTGGCTCAG-3', as shown in SEQ ID NO: 2) and 1492R (5'-GGTTACCTTGTTACGACTT-3', as shown in SEQ ID NO: 3 ) to amplify its 16S rRNA sequence, sequence the amplified product (Nanjing GenScript Biotechnology Co., Ltd.), and compare the sequence in GenBank.

[0044] The results showed that the 16S rRNA sequence comparison showed that the homology between the strain and Lactobacillus plantarum was 100%, so it was determined that the strain was Lactobacillus plantarum. 植物乳杆菌LB-1的基因序列具体为:GCTCAGGACGAACGCTGGCGGCGTGCCTAATACATGCAAGTCGAACGAACTCTGGTATTGATTGGTGCTTGCATCATGATTTACATTTGAGTGAGTGGCGAACTGGTGAGTAACACGTGGGAAACCTGCCCAGAAGCGGGGGATAACACCTGGAAACAGATGCTAATACCGCATAACAACTTGGACCGCATGGTCCGAGCTTGAAAGATGGCTTCGGCTATCACTTTTGGATGGTCC...

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Abstract

The invention provides a strain of Lactobacillus plantarum LB‑1 and its application, which belong to the technical field of microbes and food fermentation. The preservation number of the Lactobacillus plantarum LB‑1 is: CGMCC NO.18215. Lactobacillus plantarum LB‑1 of the present invention has stronger inhibitory effects on Penicillium, Aspergillus niger, Aspergillus flavus, Aspergillus fumigatus, Aspergillus fumigatus and Fusarium graminearum, and can prolong the shelf life of whole wheat bread; the plant of the present invention The cooperative fermentation of Lactobacillus LB-1 and yeast can significantly improve the viscoelasticity, extensibility and water holding capacity of whole-wheat dough during fermentation, so that whole-wheat sourdough has better processing quality; Lactobacillus plantarum LB-1 of the present invention It can improve the rough taste of the whole-wheat bread, reduce the hardness, glueiness and chewiness of the whole-wheat bread, improve the flavor components of the whole-wheat bread, and make the prepared whole-wheat bread more in line with the taste of consumers.

Description

technical field [0001] The invention relates to the technical field of microorganisms and food fermentation, in particular to a strain of Lactobacillus plantarum LB-1 and its application. Background technique [0002] Lactic acid bacteria are a type of non-spore-forming Gram-positive bacteria that ferment sugars and mainly produce lactic acid. They are often used in the processing of fermented dairy products, fruit, vegetable and grain products, fermented meat products and seasoning production. Therefore, lactic acid bacteria have great application value in the food fermentation industry. [0003] Whole-wheat bread is bread made from whole-wheat flour without removing the bran and germ. Whole-wheat bread is rich in dietary fiber, minerals, protein, antioxidants and vitamins, but due to its high content of crude fiber and fatty acids, it may lead to poor processing performance of whole-wheat dough, mold contamination of whole-wheat bread and poor taste . At present, the ap...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A21D8/04A21D13/06C12R1/25
CPCA21D8/04A21D13/06C12N1/20C12N1/205C12R2001/25
Inventor 裴斐孙磊胡秋辉方勇杨文建李彭李向菲
Owner NANJING UNIV OF FINANCE & ECONOMICS
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