Lactobacillus fermentum YZU-06 and application thereof

A YZU-06, Lactobacillus fermentum technology, applied in the field of microorganisms, can solve the problem of less research on screening high BCAT activity strains, and achieve the effect of accelerating the production rate

Active Publication Date: 2021-11-30
YANGZHOU UNIV
View PDF3 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the most widely studied in fermented sausage is the screening of strains with high protease activity and the influence of BCAT on the formation of flavor substances such as fermented sausages. There are few studies on the screening of strains with high BCAT activity

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Lactobacillus fermentum YZU-06 and application thereof
  • Lactobacillus fermentum YZU-06 and application thereof
  • Lactobacillus fermentum YZU-06 and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Example 1 strain screening

[0039] The specific screening process is:

[0040] 1) First, 5 strains of lactic acid bacteria were obtained through preliminary screening, re-screening, determination of BCAAs metabolites of the strains, protease activity detection of the strains, basic fermentation test, acid production ability and growth curve measurement of the strains. The BCAT activity of 5 strains of lactic acid bacteria was tested, and the effects of leucine, isoleucine and valine on the BCAT activity of L1, L2, L6, L8 and L10 strains were as follows: Figure 1a , Figure 1b and Figure 1c shown. Different lowercase letters (a-q) in the figure indicate that the strains are significantly different (P<0.05) at different concentrations of BCAAs.

[0041]The results showed that strain L6 had the highest BCAT activity to leucine and isoleucine among the five strains (P<0.05). In addition, the concentration of BCAAs also had a significant effect on the BCAT activity of...

Embodiment 2

[0045] The performance measurement of embodiment 2 lactobacillus fermentum YZU-06

[0046] The performance of Lactobacillus fermentum YZU-06 is determined by comparing with Lactobacillus plantarum CGMCC 18217.

[0047] (1) Ability of the strain to degrade myofibrillar protein

[0048] Test method: Myofibrillar protein was subjected to sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) to monitor the hydrolysis of the protein. Mix 540 μL of myofibrillar protein sample with 180 μL of 4× loading buffer (1% (w / v) bromophenol blue, 200 mM Tris-HCl pH 6.8, 8% (w / v) SDS, 40% (w / v) v) Glycerol and 1% (v / v) β-mercaptoethanol), then heated at 95°C for 10 min. After cooling to room temperature, 20 μL of the sample was added to the channel of the SDS-PAGE gel composed of 12.5% ​​separating gel and 4% stacking gel. SDS-PAGE was carried out on the Mini-PROTEAN electrophoresis system under 90V constant voltage mode for 30 minutes, and then under 120V constant voltage mod...

Embodiment 3

[0061] Application of embodiment 3 Lactobacillus fermentum YZU-06 in fermented sausage

[0062] The preparation process of fermented sausage is as follows: every kilogram of pork is mixed according to the ratio of fat and lean 3:7, adding sugar 7%, salt 3%, monosodium glutamate 0.2%, five-spice powder 0.1%, ginger powder 0.15%, Daqu 20mL / kg, etc. Excipients, water 10% and strain inoculum 1×10 7 CFU / g, mixed evenly, followed by enema and ligation, and finally fermented for 28 days. The fermentation condition is: natural air drying. The sausages in the 12 treatment groups were selected at 0d, 7d, 14d, 21d, and 28d, respectively, and 50.0 g of each group was sampled each time, and stored in a freezer (-20°C).

[0063] Fermented sausage treatment group setup:

[0064] The first group: blank (CK) without adding leucine and strains without inoculation;

[0065] The second group: the treatment group (CK-1) that adds the leucine of 1mmol / kg but does not inoculate;

[0066] The th...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses lactobacillus fermentum YZU-06 and an application thereof The strain is preserved in the China General Microbiological Culture Collection Center, with a preservation number of CGMCC 23394. The lactobacillus fermentum YZU-06 disclosed by the invention has high BCAT activity, can generate more flavor substances when being used for preparing sausages in comparison with other strains, and has important significance in accelerating and improving the generation rate and content of 3-methylbutyraldehyde so as to improve the flavor of the fermented sausages. The staphylococcus saprophyticus CGMCC 3745 and the lactobacillus fermentum YZU-06 can be compounded to be used in fermented sausages, the staphylococcus saprophyticus CGMCC 3745 degrades protein into amino acid, branched chain amino acid transaminase of the lactobacillus fermentum YZU-06 can degrade branched chain amino acid degraded by the protein to generate 3-methylbutyraldehyde, and the generation rate of the 3-methylbutyraldehyde can be increased by exogenously adding leucine.

Description

technical field [0001] The invention relates to the field of microorganisms, in particular to a lactobacillus fermentum YZU-06 and application thereof. Background technique [0002] Several biochemical and physical changes occur during the maturation of fermented sausages that determine the flavor of the final product. These changes are mainly acidification caused by fermentation, lower pH, changes in initial flora, reduction of nitrate to nitrite and formation of nitrosomyoglobin, solubilization and gelation of myofibrillar and sarcoplasmic proteins, protein Hydrolysis, lipolysis and oxidation phenomena as well as dehydration. Among them, proteolysis is one of the main mechanisms affecting protein degradation during the ripening process of fermented sausage. Proteolysis of fermented sausages is mainly attributed to endogenous enzymes or exogenous enzymes derived from microorganisms. Exogenous enzymes are mainly extracellular enzymes produced by lactic acid bacteria, micr...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L13/40A23L13/60C12R1/225
CPCA23L13/45A23L13/65A23V2400/169
Inventor 于海马勇刘瑞陆辰燕葛庆丰吴满刚赵欣欣王庆玲金杜欣
Owner YANGZHOU UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap