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Pentose lactobacillus bacteriocin and its special production strain and uses

A Lactobacillus pentosus, bacteriocin technology, applied in the application, bacteria, microorganisms and other directions, can solve problems affecting human health and other issues

Inactive Publication Date: 2006-05-10
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the food preservatives in our country are chemical preservatives, long-term consumption will affect human health

Method used

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  • Pentose lactobacillus bacteriocin and its special production strain and uses
  • Pentose lactobacillus bacteriocin and its special production strain and uses
  • Pentose lactobacillus bacteriocin and its special production strain and uses

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1, utilize Lactobacillus pentosus (Lactobacillus pentosus) RT-6 CGMCC №1356 to produce bacteriocin

[0028] 1. Antibacterial activity analysis of Lactobacillus pentosus RT-6 CGMCC №1356

[0029] Antibacterial activity analysis method: first dilute the indicator bacterium Lactobacillus plantarum L.plantarum PL-2 CGMCC №1.3919 (China General Microorganism Culture Collection Center) to 10 7 cfu / ml, pour 15ml MRS solid medium (the ingredients are: beef extract 10g, peptone 10g, yeast extract 5g, dipotassium hydrogen phosphate 2g, diammonium citrate 2g, sodium acetate 5g, glucose 20g, magnesium sulfate heptahydrate 0.58g, manganese sulfate 0.25g, Tween 80 1ml, agar 15g, distilled water 1000ml, pH value 6.5-6.8, the stated percentages are all mass percentages), the Oxford cup was gently placed on the plate, and the centrifuged After the supernatant was added to the Oxford cup, it was diffused in the refrigerator at 4°C for more than 5h, and then incubated at 37°C ...

Embodiment 2

[0062] Example 2. Using Lactobacillus pentosus (Lactobacillus pentosus) RT-6 CGMCC №1356 to ferment sausage

[0063] Raw material ratio of fermented sausage: pig hind leg lean meat 60%, beef 20%, fat fat 20%, glucose 5g / kg, sucrose 2g / kg, skimmed milk powder 28g / kg, NaCl 26g / kg, nitrate 0.2g / kg Nitrite 0.1g / kg, sodium ascorbate 0.5g / kg, black pepper 6g / kg, onion garlic powder 36g / kg, delicious bell pepper powder 0.4g / kg, nutmeg powder 0.4g / kg.

[0064] The starter is Lactobacillus pentosus (Lactobacillus pentosus) RT-6 CGMCC №1356 (injection amount is 10 6 -10 7 cfu / g raw material); or Lactobacillus pentosus (Lactobacillus pentosus) RT-6 CGMCC №1356 (the access amount is 10 6 -10 7 cfu / g minced meat) and Staphylococcus xylosus s-1 (Shuanghui Group) (the access amount is 10 6 -10 7 cfu / g minced meat). Using Lactobacillus pentosus (Lactobacillus pentosus) RT-6 CGMCC №1356; or Lactobacillus pentosus (Lactobacillus pentosus) RT-6 CGMCC №1356 and Staphylococcus xylosus s-1 as...

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PUM

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Abstract

The invention provides a pentose lactobacillus bacteriological element with its preparing-purpose strain and its appliance. Pentose lactobacillus bacteriological element provided in said invention is prepared by fermenting RT-6 CGMCC íÝ1356(Lactobacillus pentosus). Said bacteriological element is stable to heat, acidú¼ could be degraded by proleases, will not remain in human bodies, safe and stable with broad-spectrum on inhibiting bacterias, and could inhibit many food putrefactive bacterias with a promising foreground as food antiseptics. Fermented meat products taking RT-6 CGMCC íÝ1356(Lactobacillus pentosus) as leavens is safe to eat with good apparent qualities and nourishment.

Description

technical field [0001] The invention relates to a lactobacillus pentosus bacteriocin in the field of biology and its special production strain and application. Background technique [0002] Bacteriocins are a class of protein or peptide substances produced by bacteria through the ribosome synthesis mechanism, and were originally found to exist in the antagonism between bacteria. In recent years, with the deepening of research, bacteriocins produced by lactic acid bacteria have been found to be protein substances with antibacterial activity and have the prospect of being used as natural food preservatives. Certain lactic acid bacteria bacteriocins can inhibit common spoilage bacteria and some pathogenic bacteria in food. Lactic acid bacteria bacteriocins have relatively stable chemical properties and strong antibacterial activity, and can be widely used in the development of natural food preservatives. At present, most of the food preservatives in our country are chemical p...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L3/3571A23L13/00C12P1/04C12P21/02C12R1/225
CPCY02A40/90
Inventor 李平兰吕燕妮沈清武周伟马长伟傅鹏
Owner CHINA AGRI UNIV
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