Weak post-acidification Weissella fusiformis and application thereof

A Weissella and post-acidification technology, applied in the field of microorganisms, can solve the problems of unstable properties of screening strains, unsuitable for fermented fruit and vegetable products, and potential safety hazards, and achieve rich amino acid and flavor content, excellent texture and color. , The effect of weak post-acidification performance is stable

Active Publication Date: 2022-01-21
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the large difference in the composition of dairy products and fruits and vegetables, the above-mentioned weak post-acidification strains are not suitable for fermenting fruit and vegetable products, and there are no related reports on the weak post-acidification strains suitable for fruit and vegetable fermentation
In addition, mutagenesis breeding is an effective method for screening weak post-acidification strains, but this method has problems such as complicated operation, unstable traits of the screened strains, and potential safety hazards.

Method used

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  • Weak post-acidification Weissella fusiformis and application thereof
  • Weak post-acidification Weissella fusiformis and application thereof
  • Weak post-acidification Weissella fusiformis and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Example 1 Screening of Weak Postacidification Strains

[0058] The experimental strains were isolated and purified from fermented vegetables all over the country. The fermented vegetable samples are shown in Table 1. Take an appropriate amount of fermented fruit and vegetable samples and homogenize them in a homogenizer. -1 The bacterial suspension was diluted by 10 times to prepare 10 -2 ~10 -6 bacterial suspension, draw 10 -4 、10 -5 、10 -6 100uL of bacterial suspension with gradient concentration were spread on the MRS medium plate, and cultured anaerobically at 37°C for 48 h. A single colony with different colony morphology was selected and purified by streaking for 3 to 4 times according to the morphological characteristics of the colony, and the obtained pure strains were numbered. A total of 59 strains were isolated and purified from fermented vegetables.

[0059] Table 1 Sample table for strain screening

[0060] .

[0061] The acid production rates of 5...

Embodiment 2

[0071] Example 2 Genetic Stability and Strain Identification of Weak Postacidifying Bacterial Strains

[0072] No. 12 weak post-acidifying bacterial strain in Example 1 was subcultured for 10 generations through MRS broth medium, and was subcultured once every 8h with 2% (v / v) inoculum size. Determination of pH, TTA, the results are as follows figure 2 As shown, the pH and TTA are basically consistent, and the strain has good genetic stability in fermenting acid production.

[0073]Bacterial Genome DNA Extraction Kit was used to extract the DNA of No. 12 strain and perform PCR amplification. After PCR amplification, the product was gel-cut, purified and recovered, and then sent to Sangon Bioengineering (Shanghai) Co., Ltd. for sequencing. The sequence is shown as SEQ ID NO.1. The sequencing results were compared online by the National Center for Biotechnology Information (https: / / blast.ncbi.nlm.nih.gov / Blast.cgi): the 16SrRNA of this strain is 99% homologous to Weissellacon...

Embodiment 3

[0074] Example 3 Application of fusion Weissella PCYLJY-1 in the preparation of fermented kimchi

[0075] Press 10 6 CFU / g was inoculated with PCYLJY-1 and the control strain Lactobacillus plantarum CGMCC1.2437 to ferment kimchi, and the fermented kimchi was stored at 25°C, and samples were taken on the 0d, 2d, 4d, 6d, and 8d of kimchi storage to determine the pH, TTA, and viable count of kimchi , texture, color, organic acid, amino acid, volatile flavor substances, and sensory evaluation. The fermentation effect of PCYLJY-1 was evaluated with the control strain CGMCC1.2437 fermented kimchi as a control.

[0076] (1) Acidification effect after fermented kimchi

[0077] Changes in pH and TTA of kimchi fermented with Weissella PCYLJY-1 as image 3 As shown, the pH and TTA of PCYLJY-1 fermented kimchi remained stable during storage, the pH was stable at about 3.80, and the TTA was stable at about 0.26g lactic acid / 100g kimchi, while the stable pH of the control strain CGMCC1.24...

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Abstract

The invention belongs to the technical field of microorganisms, and discloses weak post-acidification Weissella fusiformis and application thereof. The weak post-acidification Weissella fusiformis PCYLJY-1 provided by the invention is suitable for preparing weak post-acidification fermented fruit and vegetable products, while a weak post-acidification strain in the prior art is only suitable for solving the post-acidification problem of fermented milk, and the strain not only has a remarkable weak post-acidification effect, but also has excellent fermentation quality; and the weak post-acidification Weissella fusiformis has huge application potential in solving the post-acidification problem of fermented fruit and vegetable products. The weak post-acidification Weissella fusiformis PCYLJY-1 provided by the invention is a natural weak post-acidification strain screened by evaluating the acidification characteristics of the strain, and the weak post-acidification performance is stable.

Description

technical field [0001] The invention relates to the technical field of microbes, in particular to weak post-acidification fusion Weissella and its application. Background technique [0002] Fermented fruit and vegetable products are widely favored by consumers because they are rich in vitamins, minerals, and probiotics. Fermented fruit and vegetable products are mainly fermented by lactic acid bacteria to give food a unique flavor. As the acidity decreases, fermented fruit and vegetable products gradually mature and consumption The optimal acidity of fermented fruits and vegetables accepted by readers is around pH 3.6, and the total titrated acid (TTA) is around 0.3g lactic acid / 100g fruits and vegetables. During transportation, sales and storage, active lactic acid bacteria in fermented fruit and vegetable products will continue to metabolize and produce acid, making the acidity beyond the optimal acidity range acceptable to consumers, resulting in post-acidification. Post...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L19/20A23L2/38A23L2/84C12R1/01
CPCC12N1/20A23L19/20A23L2/382A23L2/84Y02A40/90
Inventor 迟原龙胡容张其圣唐垚
Owner SICHUAN UNIV
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