The invention relates to
lactobacillus paracasei subsp.paracasei RP38. A strain has been preserved in the China Center for Type Culture Collection at May 5, 2019, and the preservation number is CCTCCNO:M2019322; the
Lactobacillus paracasei subsp.paracasei RP38 has the following characteristics that (1)
volatile flavor substances can be generated in the environment lacking a
nitrogen source through
sugar-
charcoal-source
metabolism, the
lactobacillus paracasei subsp.paracasei RP38 adapts to the
physical property of raw materials such as grapes and
tremella fuciformis and longan composite juice,the
fermentation aroma generated by
metabolism is strong and is coordinated with the
raw material aroma, and the
lactobacillus paracasei subsp.paracasei RP38 is an ideal
fermentation agent for lacticacid
fermentation fruit juice products; (2) the
lactobacillus paracasei subsp.paracasei RP38 can be applied to biological fishy smell
elimination treatment of
laminaria japonica products, fishy substances such as 1,3-octadiene, E,Z-3-ethylidenecyclohexene, n-nonyl
alcohol, n-heptaldehyde and iodooctane are biologically transformed to be obviously reduced, and secondary metabolites, such as beta-
phenethyl alcohol, peach
aldehyde,
ethyl myristate, lauraldehyde and E-2-nonylene-1-
alcohol, with good flavors such as fruital are generated; and (3) the
lactobacillus paracasei subsp.paracasei RP38 has the characteristic of strong resistance, for example, the
lactobacillus paracasei subsp.paracasei RP38 can tolerate high-osmotic-pressure
environmental stress with the pH of peracid being 2.0 and the glucose concentration being 30%.