Lactobacillus casei for degrading oil and application thereof

Abstract

The invention discloses a strain of lactobacillus casei F1, and the deposit number is CGMCC No.18353. The lactobacillus casei F1 can degrade blended oil, peanut oil and sesame oil, the degradation effect on the blended oil is best, and the degradation rate is 21.23%. The bacterial strain can detect obvious lipase activity, and the enzyme activity is up to 17.79U / mL. Meanwhile, the lactobacillus casei F1 can degrade a variety of fatty acids in the blended oil, especially the main fatty acids such as linoleic acid, palmitic acid, oleic acid and lauric acid, and the total degradation rate of thefatty acids in the blended oil can reach 1.63 mg / mL. The lactobacillus casei F1 has excellent tolerance to acid and bile salts in tolerance experiments of artificial gastric juice, artificial intestinal juice and bile salt, and can tolerate human gastric and intestinal fluids, can be used as a probiotic with excellent performance, and survives in the intestine and plays a role. The lactobacillus casei F1 can be used as a food additive or directly made into food, health products and the like.

Description

technical field [0001] The invention belongs to the technical field of lactic acid bacteria, and relates to a strain of Lactobacillus casei for degrading oil and its application. Background technique [0002] Dietary fat is an important source of energy for the human body and plays an important role in maintaining the energy balance of the human body. With the development of the economy, adequate food supply and other factors, dietary fat intake has increased significantly. Excessive dietary fat intake can promote the occurrence of chronic diseases such as obesity, coronary heart disease, diabetes and tumors. At present, the ways to reduce fat intake are mainly to change food cooking methods, reduce intake or use fat substitutes, etc. Although these methods can reduce fat intake to a certain extent, it is still difficult for people to resist the temptation of high-fat foods taste and flavor. [0003] After the fat is ingested, it mainly depends on the pancreatic lipase and...

AI Technical Summary

Problems solved by technology

At present, the ways to reduce fat intake are mainly to change food cooking methods, reduce intake or use fat substitutes, etc. Although these methods can reduce fat intake to a certain extent, it is still difficult for people to resist the temptation of high-fat foods taste and flavor

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