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Lactobacillus plantarum and application thereof in fruit and vegetable enzymes with constipation relieving effect

A technology of Lactobacillus plantarum and fruit and vegetable enzymes, applied in the direction of Lactobacillus, application, and microbial-based methods, can solve the problems of easy deterioration and green odor of fruit and vegetable juices, and achieve control of the growth of miscellaneous bacteria, strong acid production ability, Strong acid resistance

Inactive Publication Date: 2020-09-01
晶叶(银川)生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It solves the shortcomings of fruit and vegetable juices that are easy to deteriorate and has green odor, and also avoids the risk of food poisoning caused by high salt content and bacterial contamination in traditional fruit and vegetable fermentation, and discovers the formula, fermentation strain and fermentation method to relieve constipation. conditions, the fermentation time is short, the fermentation flavor is good, and it has a good effect on regulating the intestinal microenvironment and relieving constipation.

Method used

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  • Lactobacillus plantarum and application thereof in fruit and vegetable enzymes with constipation relieving effect
  • Lactobacillus plantarum and application thereof in fruit and vegetable enzymes with constipation relieving effect
  • Lactobacillus plantarum and application thereof in fruit and vegetable enzymes with constipation relieving effect

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Effect test

Embodiment 1

[0035] Embodiment 1: Separation, identification and preservation of Lactobacillus plantarum JYL008;

[0036] 1. Isolation of lactic acid bacteria

[0037] Take 10 mL of commercially available organic cauliflower juice, bring it back to the laboratory at low temperature, spread it on MRS solid medium by the dilution coating method, cultivate it at a constant temperature of 37 °C for 2 days, select the colonies suspected of lactic acid bacteria, and judge by Gram staining method. It is a gram-positive bacteria, and the microscopically observed bacteria are rod-shaped bacteria. The screened bacteria were named JYL008 and were stored in a -80°C refrigerator.

[0038] 2. Identification and preservation of lactic acid bacteria

[0039] The results of physiological and biochemical identification showed that: JYL008 strain was Gram-positive bacteria, short rod-shaped ( figure 1 ), the colonies on MRS solid medium were milky white, round, with neat edges ( figure 2 ); the fermenta...

Embodiment 2

[0041] Embodiment 2: detection of acid-producing ability, acid-resistance ability and fermentation broth bacteriostatic ability of lactic acid bacteria;

[0042] 1. The acid-producing ability of lactic acid bacteria

[0043] After Lactobacillus plantarum JYL008 was activated, it was inoculated into MRS liquid medium (pH adjusted to 6.2) at an inoculum of 2% (v / v), and cultivated in a constant temperature incubator at 37°C for 24 hours. pH, the acid-producing ability of JYL008 was changed with time using the curve ( image 3 )express. It is obvious that the acid production rate of JYL008 is fast and the acid production ability is strong. After culturing for 16h, the pH value was basically maintained at around 3.80. The acid-producing ability of the bacteria is strong, so that when applied to industrial fermentation, the growth of other acid-intolerant bacteria can be inhibited in the fermentation broth, toxins produced by spoilage bacteria are eliminated, and contamination a...

Embodiment 3

[0054] Embodiment 3: Lactobacillus plantarum JYL008 is applied in the fruit and vegetable enzyme with the effect of relieving constipation, mainly comprising the following steps:

[0055] S1: Pretreatment of fruit and vegetable raw materials: Choose fresh, crisp, pest-free, rot-free, and pesticide-free organic fruits and vegetables according to the ratio and weigh them as the fermentation substrate, cut them into blocks of about 10 cm in length, rinse twice with ozone water, and place them in an airtight container. Indoor ozone fumigation for 30min, complete cleaning and disinfection, crush the sterilized fruits and vegetables with a crusher, and add fruit and vegetable juice and sterile water in a ratio of 1:1.6;

[0056] S2: One-time feeding: the solid auxiliary materials added are maltitol and xylitol, which are added according to the weight ratio of fruit and vegetable juice, and ozone fumigation is performed for 30-60min before adding;

[0057] S3: Secondary feeding: Afte...

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Abstract

The invention belongs to the technical field of food processing, and particularly discloses lactobacillus plantarum and application of the lactobacillus plantarum in fruit and vegetable enzymes with aconstipation relieving effect. According to the lactobacillus plantarum and the application of the lactobacillus plantarum in the fruit and vegetable enzymes with the constipation relieving effect, the lactobacillus plantarum has the characteristics of high acid production, strong acid resistance and capability of inhibiting pathogenic bacteria, is named as lactobacillus plantarum JYL008, and hasa preservation number of CGMCC NO.18968. The application of the bacterium in the fruit and vegetable enzymes with the constipation relieving effect comprises the following steps: S1, pretreatment ofraw materials; S2, primary feeding; S3, secondary feeding; S4, grinding; S5, planting bacteria; S6, fermenting; and S7, canning preservation. The lactobacillus plantarum has the characteristics that probiotic fermentation is adopted, the physiological functions of improving gastrointestinal tract functions, reducing cholesterol, degrading nitrite and the like are achieved, meanwhile, fermentationsubstrates are different fruits and vegetables and rich in dietary fibers, functional sugar alcohol is added as an auxiliary material, and it is proved that the lactobacillus plantarum has a good effect on relieving constipation and takes effect quickly.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to Lactobacillus plantarum and its application in fruit and vegetable enzymes with the effect of relieving constipation. Background technique [0002] Bio-fermented beverage is a new type of health-care beverage, which uses fermentation technology to form some new nutrients in the fermentation process to increase some new effects. Fermented fruit and vegetable juice refers to a fruit and vegetable juice beverage made from one or more fresh fruits and vegetables as raw materials and fermented by multiple or single lactic acid bacteria. It uses microbial fermentation to extract the essence of natural fruit and vegetable raw materials, and concentrates functional components such as organic acids, functional oligosaccharides, and polypeptides generated by microbial metabolism. Fermented fruit and vegetable juice is a lactic acid fermentation product with special flavor, without...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L33/00A23L33/135A23L33/125A23L5/00A23L5/20C12R1/25
CPCA23L33/00A23L33/135A23L33/125A23L5/57A23L5/27A23V2002/00C12R2001/25C12N1/205A23V2400/169A23V2250/6422A23V2250/6416A23V2200/3204
Inventor 许育衔郁小宁
Owner 晶叶(银川)生物科技有限公司
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