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Lactococcus lactis subsp.hordniae having high antioxidant activity and application thereof

A technology of Lactococcus lactis and antioxidant activity, which is applied in the field of microorganisms, can solve the problems of little research on lactic acid bacteria resources, and achieve the effects of improving utilization rate and conversion rate, improving antioxidant capacity, and improving palatability

Active Publication Date: 2020-03-17
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few studies on the resources of lactic acid bacteria in soy sauce residue

Method used

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  • Lactococcus lactis subsp.hordniae having high antioxidant activity and application thereof
  • Lactococcus lactis subsp.hordniae having high antioxidant activity and application thereof
  • Lactococcus lactis subsp.hordniae having high antioxidant activity and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Example 1: Isolation and identification method of Lactococcus lactis subsp. halleri JYZ4

[0036] (1) Sample dilution culture

[0037] Weigh 25g of soy sauce residue sample in a conical flask under aseptic conditions, add 225mL of sterile saline, shake slightly to prepare 10 -1 Diluent. Prepare 10 sequentially -2 ~10 -5 Diluents of equal concentration. Pipette 0.1 mL of soy sauce residue dilutions with different gradients and spread them on the MRS medium. Seal with a parafilm, label with relevant information, and incubate at a constant temperature of 37°C for 24 to 48 hours until colonies grow.

[0038] (2) Separation, purification and preservation

[0039] Pick suspected lactic acid bacteria colonies in the MRS medium and purify them in three sections, and operate 2 to 3 times until the colonies on the medium have the same shape. The purified strains were inoculated in MRS liquid medium, cultured in a 37°C incubator for 24h, mixed with 50% glycerol 1:1, and sto...

Embodiment 2

[0059] Example 2: Research on the growth characteristics of Lactococcus lactis subspecies Halleri JYZ4

[0060] (1) Determination of growth curve

[0061] The strain of the present invention was activated for three generations, cultured in MRS liquid medium at 37°C for 40 hours, and the OD of the strain was measured every 2 hours 600nm value. by OD 600nm The value is the ordinate, and the culture time is the abscissa to draw the strain growth curve, the experimental results are shown in image 3 . 0h-4h of inoculation is the growth delay period of the strain, 4h-12h of inoculation is the logarithmic growth phase value of lactic acid bacteria, it enters the stable phase at 12h of inoculation, and enters the decline phase at about 32h of inoculation.

[0062] (2) Salt tolerance research

[0063] Prepare salt-containing MRS medium with 9 gradients of salt mass fractions of 0-9%, and sterilize it for use. Activate the strain of the present invention for three generations, cu...

Embodiment 3

[0066] Example 3: Study on the probiotic properties of Lactococcus lactis subsp. halleri JYZ4

[0067] (1) Simulated gastric juice tolerance test

[0068] Activate the bacterial strain of the present invention for three generations, absorb 3 mL of culture solution, centrifuge at 4000 r / min for 10 min at room temperature, remove the supernatant to obtain bacterial cells, suspend the bacterial cells in 3 mL of sterilized normal saline to prepare a bacterial suspension for later use.

[0069] Add artificial gastric juice and bacterial suspension (9:1) into a sterile centrifuge tube, and mix well. Cultivated at 37°C, at 0h (dilution of 10 -4 、10 -5 、10 -6 ) and 3h (dilution of 10 -3 、10 -4 、10 -5 ) sampled 0.1 mL, and calculated the survival rate of the strains using the plate count method. The experiment was set up in triplicate.

[0070]

[0071] (Note: A1 is the number of lactic acid bacteria survived in artificial gastric juice for 3 hours, A0 is the number of lacti...

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Abstract

The invention relates to a lactococcus lactis subsp.hordniae having the high antioxidant activity. The lactococcus lactis subsp.hordniae is lactococcus lactis subsp.hordniae JYZ4. According to the invention, the lactobacillus is preserved in China General Microbiological Culture Collection Center at a preservation site being the Institute of Microbiology, Chinese Academy of Sciences, No.3, Yard 1,West Beichen Road, Chaoyang District, Beijing and has a preservation number of CGMCC No.17892 on a preservation date of June 3, 2019. The lactobacillus is separated from soy sauce residues and the in-vitro probiotic characteristic research shows that the lactobacillus is resistant to acid, artificial gastric juice and intestinal juice and has high hydrophobicity and antioxidant activity. The lactococcus lactis subsp.hordniae not only can be applied to fermentation of soy sauce residues to make the fodder with high palatability but also can be combined with streptococcus thermophilus, lactobacillus bulgaricus to ferment yoghourt and the like and has broad application prospects and good commercial value.

Description

technical field [0001] The invention relates to a strain of Lactococcus lactis subsp. hallii with good antioxidant activity and its application, belonging to the field of microorganisms. Background technique [0002] Lactic acid bacteria, as the world-recognized probiotics, are widely used in social activities closely related to human beings, such as feed fermentation, food processing, and disease prevention and treatment, due to their various probiotic properties. Oxidation occurs in animals all the time. Excessive oxidation will cause damage to biological molecules in animals, resulting in decreased immunity of animals. The antioxidant activity of lactic acid bacteria helps to maintain the redox balance in the host and improve the host's immunity. The existing lactic acid bacteria with antioxidant properties are mainly isolated from traditional fermented foods, host gastrointestinal system and natural environment. Therefore, lactic acid bacteria with certain salt toleran...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/04A23C9/12A23L19/20A23L27/50A23K10/38C12R1/01
CPCC12N1/20C12N1/04A23C9/1203A23L19/20A23L27/50A23K10/38C12R2001/01C12N1/205A23V2400/231Y02P60/87
Inventor 黄桂东区锡敏谢明勇钟先锋
Owner NANCHANG UNIV
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