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Bacillus coagulans l-h7 and its application

A technology of Bacillus coagulans and L-H7, which is applied in the direction of bacteria, microorganisms, microorganisms, etc., and can solve problems such as low-salt flavor and nutritional value that cannot be compensated

Active Publication Date: 2021-07-06
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Lactic acid bacteria are very important microbial starters in fermented sausages. They can inhibit the growth of pathogenic and spoilage microorganisms through rapid acid production, and can secrete proteases to promote protein degradation. However, their disadvantages are that they cannot make up for the flavor and nutritional value brought by low salt. defect

Method used

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  • Bacillus coagulans l-h7 and its application
  • Bacillus coagulans l-h7 and its application
  • Bacillus coagulans l-h7 and its application

Examples

Experimental program
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Effect test

Embodiment 1

[0047] The preliminary screening of embodiment 1 bacillus coagulans

[0048] Take 10g of the sample and dissolve it in 90ml of sterile PBS, shake it well, put it into the modified MRS medium (add 10g of α-methylglucoside and 1g of potassium sorbate on the basis of 1L MRS medium), at 45°C , 200r / min enrichment culture for 48h. After the enriched bacterial solution was bathed in water at 80°C for 10 minutes, it was serially diluted and poured into a solution containing 0.3% CaCO 3 In the MRS solid plate of MRS, culture at 37°C. After the colony grows, select a single colony that produces a calcium-dissolving circle, and repeatedly streak to separate and purify to obtain a pure colony. Gram staining was performed on the pure bacteria, and 39 Gram-positive rod-shaped bacteria were selected as candidate strains. After separation and purification, physiological and biochemical identification was carried out, and 14 strains were screened positive for contact enzymes. Fermenting gluc...

Embodiment 2

[0049] The double screening of embodiment 2 bacillus coagulans

[0050] The acid-producing ability, salt resistance, nitrite resistance, and the inhibition of food-borne pathogenic bacteria Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Bacillus cereus of the strains obtained by testing bacteria characteristics. The antibacterial experiment adopts the Oxford cup agar diffusion method. Add an appropriate amount of 1.5% plain agar to the sterile plate in advance, and put it into the Oxford cup after solidification. Add 15 mL of semi-solid medium (containing 0.6% agar) to 10 μL of viable bacteria 8 CFU / mL indicator bacteria (Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, Bacillus cereus), poured into the plate containing agar, after solidification, take out the Oxford cup, add 200μL of bacterial fermentation to each well The supernatant and the blank MRS medium were used as controls, and the antibacterial effect was observed after culturi...

Embodiment 3

[0054] The identification of embodiment 3 bacillus coagulans

[0055] The screened strain L-H7 was identified by 16S rDNA molecular biology, and compared with the 16S rDNA sequences of known species in Genbank by Blast, it was found that the strain L-H7 was homologous to Bacillus coagulans HM-08 and Bacillus coagulans LBSC The sex reached more than 99%, and it was determined to be Bacillus coagulans. The 16SrDNA sequence of the strain is shown in SEQ ID NO:1.

[0056] The morphology of the strain L-H7 is as follows: the surface of the colony is smooth, opaque, with regular edges and a raised center. Observing the shape of bacteria cells with oil immersion microscope, the strains are Gram-positive bacteria, long rod-shaped, arranged in pairs or chains.

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Abstract

The invention provides a bacillus coagulans L‑H7 and an application thereof. The deposit number of Bacillus coagulans L-H7 is CGMCC No.18662. Strain L‑H7 ferments glucose to produce acid, does not produce gas, does not produce stickiness, does not produce ammonia from arginine, is negative for amino acid decarboxylase, and does not produce H 2 S, produces protease and lipase, can tolerate high concentrations of sodium chloride and sodium nitrite, can effectively inhibit the growth of food-borne pathogens, and has rich fermentation enzymes, protease, esterase, glycosidase and other activities strong. Compared with lactic acid bacteria, Bacillus coagulans L‑H7 has a higher survival rate in the digestive environment and can effectively play a probiotic role. Using it instead of lactic acid bacteria to prepare low-salt fermented sausages can quickly produce acid and lead the fermentation, and can effectively make up for the flavor defects of low-salt fermented sausages and improve the quality of fermented sausages.

Description

technical field [0001] The invention relates to the technical field of food fermentation, in particular to a bacillus coagulans L-H7 and its application. Background technique [0002] Fermented sausage is a meat product with a special flavor produced by adding some spices, salt, sugar, etc., through microbial or enzyme fermentation under natural or artificial conditions, using livestock and poultry meat as raw material. Fermented sausages usually require the addition of exogenous microbial starters to improve the nutritional value and flavor of the food and prolong the storage period of the food. Some starters can also enhance the functional value of the product through their own probiotic properties. Common meat starter microorganisms are mainly lactic acid bacteria, staphylococcus, yeast and mold. [0003] With people's attention to health problems, factors that threaten health such as high salt in fermented sausages have gradually been paid attention to, and salt reducti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L13/60A23L13/70A23L33/135C12R1/07C12R1/44
CPCA23L13/65A23L13/74A23L33/135C12N1/20C12N1/205C12R2001/07
Inventor 李平兰黄雨霞张莹武瑞赟李鹏飞
Owner CHINA AGRI UNIV
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