Lactobacillus plantarum and application thereof

Abstract

The invention provides lactobacillus plantarum and application thereof. The lactobacillus plantarum is named as LPZN19 and preserved in the China General Microbiological Culture Collection Center, and the preservation number is CGMCC NO: 22770. The lactobacillus plantarum is used as a food leavening agent to prepare fermented food, such as Sichuan sausages, biogenic amines in the Sichuan sausages can be degraded, the degradation rate of total biogenic amines after fermentation (30 days) is completed is 28.79%, and the degradation rates of histamine, tyramine, cadaverine, putrescine, tryptamine, phenylethylamine and spermidine correspondingly reach 41.95%, 24.07%, 54.19%, 10.76%, 24.90%, 8.07% and 5.3%. The lactobacillus plantarum is screened from the fermented sausages and has excellent probiotic characteristics, so that the lactobacillus plantarum is particularly suitable for production of fermented meat products such as preserved meat and hams, and important practical significance is achieved in research and development of functional lactic acid bacteria leavening agents, establishment of lactic acid bacteria strain resource libraries and solving of food safety problems to a certain extent.

Description

technical field [0001] The invention belongs to the technical field of microbial fermented food, and in particular relates to a strain of Lactobacillus plantarum and its application. Background technique [0002] Sichuan-flavored sausage is one of Sichuan's traditional fermented meat products. It usually uses chili, pepper, and pepper ("three peppers") as auxiliary materials. It generally needs to be fermented and smoked. "Intestine" is deeply loved by consumers because of its rich aroma and delicious taste. [0003] The fermentation process of Sichuan-style sausage mainly depends on the environment and the action of microorganisms in raw meat, and these microorganisms may produce biogenic amines (Biogenic amines, BAs). BAs are biologically active small molecular weight nitrogen-containing organic compounds formed by the decarboxylation of amino acids or the amination of aldehydes and ketones. In fermented sausages, the common BAs mainly include histamine, tyramine, cadave...

AI Technical Summary

Problems solved by technology

However, excessive biogenic amines will not only cause harm to human health, but also cause the expansion of blood vessels, arteries and microvessels, such as high blood pressure, headache, abdominal cramps, diarrhea and vomiting, and also cause damage to the human heart and central nervous system. It also affects the flavor of the product

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