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Lactobacillus plantarum concurrently having biogenic amine degradation activity and biological acid reduction activity, and application of lactobacillus plantarum to fruit wine

A technology of Lactobacillus plantarum and degradation activity, applied to a strain of Lactobacillus plantarum with both biological amine degradation activity and biological acid-reducing activity and its application in fruit wine, achieving high safety effects

Active Publication Date: 2020-07-03
LUDONG UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] my country's unique and complex geographical and climatic conditions determine that there are excellent natural lactic acid bacteria strains in my country's fruit wine producing areas, but there are few reports on multifunctional lactic acid bacteria strains, that is, excellent strains with both biogenic amine decomposition ability and organic acid degradation ability. It is of great significance to ensure the quality and safety of fruit wine to produce excellent lactic acid bacteria strains suitable for the production of fruit wine in my country and realize the development and utilization of resources

Method used

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  • Lactobacillus plantarum concurrently having biogenic amine degradation activity and biological acid reduction activity, and application of lactobacillus plantarum to fruit wine
  • Lactobacillus plantarum concurrently having biogenic amine degradation activity and biological acid reduction activity, and application of lactobacillus plantarum to fruit wine
  • Lactobacillus plantarum concurrently having biogenic amine degradation activity and biological acid reduction activity, and application of lactobacillus plantarum to fruit wine

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] Screening isolation and identification of embodiment 1 bacterial strain ZZ46

[0062] 1. Screening and isolation of strains

[0063] (1) Screening of lactic acid bacteria strains:

[0064] Add 5g of fruit epidermis to 1mL of normal saline, and shake to obtain the crude extract of microorganisms, and then carry out gradient dilution of the crude extract, with gradients of 10 -1 、10 -2 、10 -3 、10 -4 、10 -5 、10 -6 、10 -7 、10 -8 , pipette 0.2mL of dilutions of different gradients and spread them on the MRS separation medium, culture at 30°C for 3-7 days, and observe the colony formation. Pick the colonies that produce transparent circles, and repeatedly streak and separate until pure colonies are obtained.

[0065] The MRS medium is supplemented with 50 mg / L vancomycin, 50 mg / L cycloheximide and 5 g / L calcium carbonate on its original basic components.

[0066] Among them, the composition of MRS solid medium is: beef extract 10g / L, peptone 10g / L, yeast powder 5.0g...

Embodiment 2

[0088] Application of embodiment 2 Lactobacillus plantarum ZZ46 in snake dragon pearl wine

[0089] Participation in Gernischt winemaking using strain ZZ46:

[0090] Using snake dragon pearl grapes as raw materials, the brewed fruit is harvested, destemmed, crushed, put into the fermentation tank, and added with 50mg / LSO 2 To inhibit the oxidation of pulp, add 30mg / L pectinase to react for 12h. Before adding Saccharomyces cerevisiae, sucrose was added until the total sugar concentration reached 210 g / L.

[0091] Then Saccharomyces cerevisiae Lalvin D254 (300mg / L pulp) was inoculated, and the fermentation was continued for 8 days at 26°C. During the alcoholic fermentation, changes in total sugar and alcohol were monitored, and periodic agitation cycles were performed. When the total sugar in the mash was less than 4g / L, the alcoholic fermentation had been carried out for 8 days, and Saccharomyces cerevisiae and other pomace were removed to terminate the alcoholic fermentatio...

experiment example 2

[0097] Experimental example 2 prepares the bacterial strain control of embodiment 2:

[0098] The commercialized Oenococcus oeni Viniflora strain is a low-yielding biogenic amine lactic acid bacterium, but it cannot degrade the existing biogenic amines in the wine body. The method and parameters used for the strain control were the same as those in Example 2 except that coccus Viniflora was used to replace bacterial strain ZZ46.

[0099] Experiment 1: Detection of lactic acid bacteria during malic acid-lactic acid fermentation in Example 2, Experimental Example 1, and Experimental Example 2.

[0100] During the MLF (Malo-Lactic Acid Fermentation) process, regular sampling, according to 10 -1 、10 -2 、10 -3 、10 -4 、10 -5 、10 -6 、10 -7 、10 -8 Gradual dilution, and spread on MRS colony counting solid medium (add 50mg / L nystatin to MRS), 30 ℃ static culture for 7 days, observe the colony formation, and count the colonies.

[0101] The experimental results showed that the w...

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Abstract

The invention discloses lactobacillus plantarum concurrently having biogenic amine degradation activity and biological acid reduction activity, and an application of the lactobacillus plantarum to fruit wine. The strain is lactobacillus plantarum, is separated from fruit peel, is named as Lactobacillus plantarum ZZ46, and is abbreviated as ZZ46, and the preservation number is CGMCC No.19241. The obtained lactobacillus plantarum ZZ46 disclosed by the invention can efficiently degrade histamine, tyramine and cadaverine in the fruit wine, is well adapted to wine body environment being high in alcoholic strength, low in pH value and high in SO2, can rapidly degrade malic acid in the fruit wine and is high in safety. According to the lactobacillus plantarum disclosed by the invention, technicalsupport is provided for production of high-quality safe fruit wine products in fruit production areas in China. The obtained strain is subjected to multiple steps of biogenic amine degradation activity screening, biological acid reduction activity screening, tolerance screening and the like, and a screening method and route are provided for obtaining strains having the same functions.

Description

technical field [0001] The invention relates to a strain of lactobacillus plantarum with both biological amine degradation activity and biological acid reduction activity and its application in fruit wine. Background technique [0002] Fruit wine is a beverage obtained from fruit as raw material through complete or partial alcoholic fermentation, with wine as a typical representative. Fruit wine has the advantages of rich nutrition, food saving, low alcohol content, wider applicability, etc. It is a kind of wine product advocated by the country. Biogenic amines are a general term for a class of nitrogen-containing low-molecular-weight compounds, which are widely found in protein-rich foods and alcoholic fermented beverages, and are mainly produced by decarboxylation of amino acids. The biogenic amines in fruit wine mainly include histamine, tyramine, cadaverine, putrescine, phenylethylamine, etc. Among them, histamine is the most toxic and has a high content. Excessive inta...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N1/02C12G1/022C12G3/024C12R1/25
CPCC12N1/02C12N1/20C12G1/0203C12G3/024C12R2001/25C12N1/205
Inventor 孙舒扬姜文广刘文丽李华敏
Owner LUDONG UNIVERSITY
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