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Lactobacillus plantarum resistant to low temperature and acidity dual coercion and application of lactobacillus plantarum

A technology of Lactobacillus plantarum and bacteria, applied in the direction of Lactobacillus, application, bacteria used in food preparation, etc., can solve the problems of loss of function definition and label of probiotic products, lethal damage, sub-lethal of probiotics, etc., to achieve The effect of maintaining activity and product functionality

Active Publication Date: 2019-12-20
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the high acidity of fermented milk and the dual stress of low temperature and acidity in the milk matrix under refrigerated conditions during the shelf life of the product can easily lead to sublethal or even fatal damage to the probiotics in it, resulting in a decrease in the activity of probiotics in the post-refrigeration product. The product should have health function is not guaranteed
At the same time, the decline or even loss of shelf-life functionality of probiotic products caused by various environmental stress factors is also one of the important reasons for the unclear function definition and labeling of probiotic products and market confusion.

Method used

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  • Lactobacillus plantarum resistant to low temperature and acidity dual coercion and application of lactobacillus plantarum
  • Lactobacillus plantarum resistant to low temperature and acidity dual coercion and application of lactobacillus plantarum
  • Lactobacillus plantarum resistant to low temperature and acidity dual coercion and application of lactobacillus plantarum

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Experimental program
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Effect test

Embodiment 1

[0027] Example 1, the acquisition and preservation of Lactobacillus plantarum NMGL2

[0028] 1. Screening and obtaining lactic acid bacteria from samples

[0029] The samples are: traditional naturally fermented cheese, yoghurt and pickles collected from Chenbaerhu Banner, Hulunbeier, Inner Mongolia, cheese collected from Xinjiang Uygur Autonomous Region, and naturally fermented pulp water collected from Longnan City, Gansu.

[0030] 1. Weigh 25 g of the sample, mix it with 250 mL of sterile water, inoculate it on a calcium carbonate-MRS medium plate by pouring method, and culture it at 37°C for 36 hours.

[0031] 2. After completing step 1, select colonies with calcium-dissolving circles (colony with calcium-dissolving circles are lactic acid bacteria), and streak and purify on the MRS medium plate for many times until the colonies on the entire plate have the same shape.

[0032] 3. After completing step 2, pick a single colony and put it in the liquid MRS medium for static...

Embodiment 2

[0077] Embodiment 2, the application of Lactobacillus plantarum NMGL2 in fermented milk

[0078] 1. Activation of strains

[0079] Inoculate Lactobacillus plantarum NMGL2 stored in a glycerol tube at -80°C into liquid MRS medium with 3% inoculum, and culture at 37°C for 48 hours; then transfer to liquid MRS medium with 3% inoculum, 37 Cultivate statically at ℃ for 48h to obtain a bacterial suspension (the bacterial concentration of the bacterial suspension is 10 10 cfu / ml).

[0080] 2. Pretreatment of skim milk

[0081] Prepare liquid skim milk (6 bottles, 100ml per bottle) (preparation method for each bottle: 12g milk powder is dissolved in 100ml water; milk powder is the product of Fonterra Cooperative Group Co., Ltd., article number: 000022), pasteurized (90 ℃ , 10min), cooled to 37°C for later use.

[0082] 3. Add the bacterial suspension obtained in step 1 to the liquid skim milk obtained in step 2 (add 3ml of bacterial suspension to each bottle), and ferment at 37°C ...

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Abstract

The invention discloses lactobacillus plantarum resistant to low temperature and acidity dual coercion and an application of the lactobacillus plantarum. For the lactobacillus plantarum (lactobacillusplantarum) NMGL2 provided by the invention, the preservation number is CGMCC No.18495. The application of the lactobacillus plantarum NMGL2 to preparation of fermented milk also belongs to the protection range of the invention. The application of the lactobacillus plantarum NMGL2 to preparation of a bacterial inhibitor also belongs to the protection range of the invention. The invention further claims for protection of a preparation method of the fermented milk. The preparation method comprises the following steps of inoculating the lactobacillus plantarum NMGL2 in liquid milk, and performingfermentation to obtain the fermented milk. The invention finds lactobacillus plantarum, and the lactobacillus plantarum has high low temperature, acid and cholate resistance and broad-spectrum bacterial inhibition.

Description

technical field [0001] The invention belongs to the field of biotechnology, and relates to a strain of lactobacillus plantarum tolerant to low temperature and acidic double stress and application thereof. Background technique [0002] Fermented milk is a product with reduced pH value made from raw cow (goat) milk or milk powder, sterilized and fermented. Fermented milk has the characteristics of easy digestion and absorption, increased appetite, and high nutritional and health effects, so it has been favored by consumers. [0003] Fermented milk is considered a good carrier for probiotics. According to reports, adding probiotics to fermented milk processing has many beneficial effects on human health, including enhancing immunity, improving intestinal digestion and obesity, regulating intestinal flora, relieving rheumatoid arthritis, and relieving severe depression , Relieve gastrointestinal inflammation, etc. However, the high acidity of fermented milk and the dual stres...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23C9/123C12R1/25
CPCC12N1/20A23C9/123C12R2001/25C12N1/205A23V2400/169
Inventor 杨贞耐张敏高海娜姚梦柯赖田甜
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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