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Salt-resistant and low-temperature-resistant lactobacillus curvatus for inhibiting pathogenic bacteria and application of lactobacillus curvatus in cold-chain repeated freezing and thawing preservation of food

A technology of repeated freezing and thawing and pathogenic bacteria, applied in food preservation, application, bacteria, etc., can solve problems such as food quality decline and safety hazards

Active Publication Date: 2021-06-25
ZHENGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production and sales of low-temperature pre-products, slightly frozen aquatic products, and frozen foods in my country rank among the top in the world, but this type of food cannot avoid repeated freezing and thawing during the production and sales process. The ability of various stresses, can grow slowly under low temperature conditions, maintain metabolic activity for a long time in a sublethal state even under freezing conditions, and can even restore pathogenicity under repeated freezing and thawing, and cold-resistant microorganisms may also Secretes low-temperature-resistant enzymes, decomposes proteins or lipids in food under low-temperature and freezing conditions, resulting in a gradual decline in food quality and serious safety hazards for refrigerated and frozen foods. Therefore, the control of low-temperature-resistant pathogenic bacteria has always been refrigerated and frozen food raw materials and finished product safety problems

Method used

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  • Salt-resistant and low-temperature-resistant lactobacillus curvatus for inhibiting pathogenic bacteria and application of lactobacillus curvatus in cold-chain repeated freezing and thawing preservation of food
  • Salt-resistant and low-temperature-resistant lactobacillus curvatus for inhibiting pathogenic bacteria and application of lactobacillus curvatus in cold-chain repeated freezing and thawing preservation of food
  • Salt-resistant and low-temperature-resistant lactobacillus curvatus for inhibiting pathogenic bacteria and application of lactobacillus curvatus in cold-chain repeated freezing and thawing preservation of food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Example 1, Isolation and identification of lactic acid bacteria strain Lactobacillus curvatus QZ 2195

[0051] 1. Separation and purification

[0052] The strain QZ2195 was isolated from fresh wheat materials in Qinghai. The specific method is as follows:

[0053] Weigh 5 g of fresh sample and add it into 45 ml of sterilized distilled water, shake it with a vortex oscillator for 30 s, dilute it 5 times sequentially according to a 10-fold gradient, and then take 20 μl each of the 10, 1000 and 100000-fold diluted sample solution and spread it on the MRS medium Place it in an anaerobic incubator and cultivate it for 24 hours to isolate and further purify to obtain QZ2195, which is a Gram-positive bacillus, negative for catalase, and does not produce spores.

[0054] 2. Physiological, biochemical and molecular identification

[0055] 1. Physiological and biochemical identification

[0056] The above strain QZ2195 was grown under different conditions and API50 was used to...

Embodiment 2

[0072] Example 2. Application of Lactobacillus curvatus QZ2195 in Food Cold Chain Repeated Freezing-Thawing Preservation 1. High Salt Resistance Experiment of Lactobacillus curvatus QZ2195

[0073] Cultivate the QZ2195 of Example 1 in the MRS liquid medium at 30°C until the number of viable bacteria is 10 8 Cfu / mL or more, remove the supernatant, add 1 mL of sterile NaCl solution (solvent is water) shown in Table 3 for 3 hours, and then culture anaerobically on the MRS solid plate at 28°C for 24 hours.

[0074] The results are shown in Table 3. The survival rate of Lactobacillus curvatus QZ2195 reached over 90% after 3 hours in 20% NaCl solution, indicating that it is resistant to high salt.

[0075] Table 3 is the survival rate of bacterial strains under different salt concentrations

[0076]

[0077]

[0078] 2. Drug susceptibility test of Lactobacillus curvatus QZ2195

[0079] The QZ2195 in Example 1 was cultured in MRS liquid medium (without agar) at 30° C. for 24 ...

Embodiment 3

[0109] Embodiment 3, Lactobacillus curvatus QZ 2195 are to the preservation of frozen food products under repeated freezing and thawing

[0110] Lactobacillus curvatus QZ2195 was cultured in MRS liquid medium at 28°C for 24 hours, centrifuged at 5000 rpm, and the supernatant was taken.

[0111] Soak the various frozen food products shown in Table 8 with the above supernatant for 10 minutes, take them out, and preserve them for 15 days under the following conditions: repeated freezing at 25°C, 4°C, -4°C, -7°C and 7°C Melt for 5 rounds, with no soaking treatment as the control.

[0112]To observe the state of frozen food, weigh 5g and add it to 45ml of sterilized distilled water, shake it with a vortex oscillator for 30s, and dilute it 5 times sequentially according to a 10-fold gradient, then take 20μl each of the 10, 1,000, and 100,000-fold diluted sample solutions, respectively. Blue solid medium at 28°C, cultured for 24 hours to detect Escherichia coli; on NA solid plate at...

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Abstract

The invention discloses salt-resistant and low-temperature-resistant lactobacillus curvatus for inhibiting pathogenic bacteria and application of the lactobacillus curvatus in cold-chain repeated freezing and thawing preservation of food. The invention provides lactic acid bacteria (Lactobacillus curvatus QZ2195), the preservation number of the Lactobacillus curvatus QZ2195 is CCTCC NO: M 2021322, and the strain has the following functions: 1) inhibiting pathogenic bacteria under a low temperature condition; 2) inhibiting pathogenic bacteria under repeated freezing and thawing conditions; (3) prolonging the storage period of the frozen product under the conditions of refrigeration, partial freezing or freezing; and 4) prolonging the preservation period of the frozen product under the repeated freezing and thawing condition. The invention finds out a lactic acid bacterium which is resistant to low temperature and high salt, can be used for inhibiting various pathogenic bacteria which are resistant to low temperature or high salt, and can be applied to repeated freezing and thawing of products which are preserved in a cold storage manner, a partial freezing manner or a freezing manner.

Description

technical field [0001] The invention belongs to the field of biological technology, and relates to a strain of salt-resistant and low-temperature-resistant Lactobacillus flexus which inhibits pathogenic bacteria and its application in food cold chain repeated freeze-thaw preservation. Background technique [0002] Low temperature is one of the most important means to ensure the quality of food raw materials, processing and finished products. The production and sales of low-temperature pre-products, slightly frozen aquatic products, and frozen foods in my country rank among the top in the world, but this type of food cannot avoid repeated freezing and thawing during the production and sales process. The ability of various stresses, can grow slowly under low temperature conditions, maintain metabolic activity for a long time in a sublethal state even under freezing conditions, and can even restore pathogenicity under repeated freezing and thawing, and cold-resistant microorgani...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L3/3571C12R1/225
CPCA23L3/3571A23V2002/00A23V2200/10A23V2400/133
Inventor 谈重芳刘媛张淼陈骏张华庞会利关毅飞王敏
Owner ZHENGZHOU UNIV
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