CN104560794A - Lactobacillus plantarum and method for preparing fruit and vegetable sauce by using same - Google Patents
Lactobacillus plantarum and method for preparing fruit and vegetable sauce by using same Download PDFInfo
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- CN104560794A CN104560794A CN201410782803.7A CN201410782803A CN104560794A CN 104560794 A CN104560794 A CN 104560794A CN 201410782803 A CN201410782803 A CN 201410782803A CN 104560794 A CN104560794 A CN 104560794A
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- lactobacillus plantarum
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- 229940072205 lactobacillus plantarum Drugs 0.000 title claims abstract description 82
- 235000013965 Lactobacillus plantarum Nutrition 0.000 title claims abstract description 81
- 240000006024 Lactobacillus plantarum Species 0.000 title claims abstract description 81
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 17
- 235000015067 sauces Nutrition 0.000 title abstract 8
- 241000894006 Bacteria Species 0.000 claims abstract description 28
- 230000001954 sterilising effect Effects 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 238000002360 preparation method Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000012859 sterile filling Methods 0.000 claims abstract description 5
- 239000001963 growth medium Substances 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 12
- 238000004321 preservation Methods 0.000 claims description 10
- 239000002504 physiological saline solution Substances 0.000 claims description 9
- 230000003068 static effect Effects 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 8
- 230000001580 bacterial effect Effects 0.000 claims description 7
- 241000186660 Lactobacillus Species 0.000 claims description 6
- 230000004913 activation Effects 0.000 claims description 6
- 239000003708 ampul Substances 0.000 claims description 6
- 239000000839 emulsion Substances 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 6
- 239000011521 glass Substances 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 229940039696 lactobacillus Drugs 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 241001411320 Eriogonum inflatum Species 0.000 claims description 3
- 230000009514 concussion Effects 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 230000008676 import Effects 0.000 claims description 3
- 238000000338 in vitro Methods 0.000 claims description 3
- 244000005700 microbiome Species 0.000 claims description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 16
- 239000004310 lactic acid Substances 0.000 abstract description 8
- 235000014655 lactic acid Nutrition 0.000 abstract description 8
- 239000000049 pigment Substances 0.000 abstract description 6
- 239000003795 chemical substances by application Substances 0.000 abstract description 5
- -1 polyphenol compounds Chemical class 0.000 abstract description 5
- 239000001814 pectin Substances 0.000 abstract description 4
- 235000010987 pectin Nutrition 0.000 abstract description 4
- 229920001277 pectin Polymers 0.000 abstract description 4
- 235000013824 polyphenols Nutrition 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 1
- 238000009629 microbiological culture Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 108020004465 16S ribosomal RNA Proteins 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 5
- 239000007789 gas Substances 0.000 description 4
- 239000002609 medium Substances 0.000 description 4
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 3
- 241000235342 Saccharomycetes Species 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 230000002421 anti-septic effect Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000012797 qualification Methods 0.000 description 3
- 102000016938 Catalase Human genes 0.000 description 2
- 108010053835 Catalase Proteins 0.000 description 2
- 241000345369 Edwardsiella hoshinae Species 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 241000726221 Gemma Species 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 125000001931 aliphatic group Chemical group 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 238000005452 bending Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- HFACYLZERDEVSX-UHFFFAOYSA-N benzidine Chemical compound C1=CC(N)=CC=C1C1=CC=C(N)C=C1 HFACYLZERDEVSX-UHFFFAOYSA-N 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 210000003495 flagella Anatomy 0.000 description 2
- 150000004675 formic acid derivatives Chemical class 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 230000000877 morphologic effect Effects 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000035479 physiological effects, processes and functions Effects 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000021108 sauerkraut Nutrition 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-L succinate(2-) Chemical compound [O-]C(=O)CCC([O-])=O KDYFGRWQOYBRFD-UHFFFAOYSA-L 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 238000012300 Sequence Analysis Methods 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- YXVFQADLFFNVDS-UHFFFAOYSA-N diammonium citrate Chemical compound [NH4+].[NH4+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O YXVFQADLFFNVDS-UHFFFAOYSA-N 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 229940099596 manganese sulfate Drugs 0.000 description 1
- 239000011702 manganese sulphate Substances 0.000 description 1
- 235000007079 manganese sulphate Nutrition 0.000 description 1
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 1
- CXKWCBBOMKCUKX-UHFFFAOYSA-M methylene blue Chemical compound [Cl-].C1=CC(N(C)C)=CC2=[S+]C3=CC(N(C)C)=CC=C3N=C21 CXKWCBBOMKCUKX-UHFFFAOYSA-M 0.000 description 1
- 229960000907 methylthioninium chloride Drugs 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000000386 microscopy Methods 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000002864 sequence alignment Methods 0.000 description 1
- 238000012163 sequencing technique Methods 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
- C12R2001/25—Lactobacillus plantarum
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Tropical Medicine & Parasitology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a lactobacillus plantarum and a method for preparing a fruit and vegetable sauce by using the same, and relates to a lactobacillus plantarum and a preparation method of a fruit and vegetable sauce. The invention provides the lactobacillus plantarum and the method for preparing the fruit and vegetable sauce by using the same to solve the problem that the existing fruit and vegetable sauce can easily cause harms to human bodies because more sugar, pectin, preservatives and pigments are added to ensure the taste, color and luster. The lactobacillus plantarum is collected in the China General Microbiological Culture Collection Center (CGMCC) in November 28, 2014 and has a collection number of CGMCC No.10075. The method comprises the following steps: 1, selecting raw materials; 2, pulping; 3, sterilizing and cooling; 4, performing fermentation by using the lactobacillus plantarum, namely adding a lactobacillus plantarum fermenting agent namely freeze-dried powder to perform anaerobic fermentation; and 5, performing sterile filling to obtain the fruit and vegetable sauce. According to the method disclosed by the invention, the lactobacillus plantarum fermenting agent is used for preparing the fruit and vegetable sauce, so that the fruit and vegetable sauce does not contain sugar, pectin, preservatives and pigments, maintains the original color and taste, and is rich in polyphenol compounds and lactic acid bacteria.
Description
Technical field
The present invention relates to the preparation method of a lactobacillus plantarum and fruit and vegetable jam.
Background technology
The mankind recognize that lactic acid bacteria is a kind of beneficial microbe from long-term productive labor practice, and be mainly used in preserving and converted products, the lactic acid bacteria that we often touch is animality lactic acid bacteria, and majority is present in the dairy products such as Yoghourt.Great majority in these animality lactic acid bacterias are just dead when not yet entering in stomach, only have only a few to enter enteron aisle.But Plant Lactobacilli is then completely different, and it is not afraid of soda acid, high temperature resistant, can survive under rugged environment, therefore can reach enteron aisle inside, suppress the inner harmful bacteria of intestines, reach the inner colony balance of enteron aisle, improve immunity, antianaphylaxis, the absorption had additional nutrients.
Traditional fruit spreads is in order to obtain good gel form and keeping quality, its sugar content is up to 60% ~ 65%, make that mouthfeel is sweet is greasyly unfavorable for health, and in producing, producer's many emphasis mouthfeel, more than emphasis nutrition, makes nutrition contained in jam food not absorbed completely.The fruit and vegetable jam adding lactobacillus plantarum ferment is not only not sugary, and keep fresh color originally and taste, its topmost characteristic is rich in polyphenol compound and lactic acid bacteria, therefore has advantage that is anti-oxidant, that increase preservation term, keep gut flora balance.In addition, the food production process complexity such as present jam waste time and energy, in order to the bacterium in eliminating often need add some to the disadvantageous antiseptic of human body, add lactobacillus plantarum ferment in the food such as fruit and vegetable jam after, the use that the production time reduces antiseptic can be saved.Therefore, develop one and can be applicable to the food lactobacillus plantarum ferments such as fruit and vegetable jam, seem extremely important with the correlative study improving these nutritive values of food.
Summary of the invention
The invention provides a lactobacillus plantarum and utilize this bacterial strain to prepare the method for fruit and vegetable jam, being ensure that mouthfeel and color and luster add more sugar, pectin, anticorrisive agent and pigment to solve existing fruit and vegetable jam, easily the person being produced to the problem of harm.
Lactobacillus plantarum of the present invention is Lactobacillus plantarum (Lactobacillus plantarum) rwh, be deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center, preservation address is No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, preservation date is on November 28th, 2014, and deposit number is CGMCC No.10075.
Lactobacillus plantarum of the present invention is stock, quarter butt or bending shaft-like, also often has clavate and club shape, general one-tenth platoon row.Usually do not move, Sports band flagellum, without gemma, Gram-positive.
Lactobacillus plantarum of the present invention is micro-good foster; can grow on MRS culture medium; growth temperature range is 2 ~ 53 DEG C; optimum growth temperature is 30 ~ 40 DEG C; acidproof, optimal pH is 5.5 ~ 6.2, under neutral or initial alkali condition; usually its growth rate be can reduce, amino acid, peptide, salt, aliphatic acid or fatty acid ester and fermentable carbohydrate needed.
The decomposition sugar of Lactobacillus plantarum energy obligate of the present invention, have at least half to be lactate in end-product, accessory substance may be acetic acid, ethanol, CO
2, formates or succinate.Not liquefy gelatin, does not decompose casein, edwardsiella hoshinae and H
2s, acellular pigment, catalase is negative, and benzidine reaction is negative.
Lactobacillus plantarum of the present invention by 16S rDNA sequence alignment analysis, and various in genus lactubacillus (Lactobacillus plantarum) between have high homology, homology is 100%.By belonging to lactobacillus in conjunction with morphological features, growth conditions, Physiology and biochemistry qualification result determination Lactobacillus plantarum.
Utilize above-mentioned Lactobacillus plantarum to prepare the method for fruit and vegetable jam, carry out according to the following steps:
One, raw material is selected: select fresh, without rotting and without the fruits and vegetables of worm-eaten, cleaning with water;
Two, pull an oar: the fruits and vegetables after cleaning are cut into block, wear into slurry with colloid mill;
Three, sterilizing: adopt 142 DEG C of 3 seconds ultra high temperature short time sterilization machines sterilizings, be cooled to 37 DEG C;
Four, Lactobacillus plantarum fermentation: add lactobacillus plantarum ferment freeze-dried powder by 0.020% of solid content weight in fruit and vegetable jam, 37 DEG C of anaerobic fermentations 48 hours;
Five, sterile filling: the fruit and vegetable jam fermented aseptically is packed and is Lactobacillus plantarum fermentation fruit and vegetable jam.
In step one, fruits and vegetables can be selected two or more, the fruits and vegetables series products be of high nutritive value of sour-sweet complementation.
Beneficial effect of the present invention:
The present invention prepares fruit and vegetable jam with lactobacillus plantarum ferment, not only not sugary, pectin, anticorrisive agent and pigment, keep fresh color originally and taste, be also rich in polyphenol compound and lactic acid bacteria, therefore there is advantage that is anti-oxidant, that increase preservation term, keep gut flora balance.In addition, after adding lactobacillus plantarum ferment, the use that the production time reduces antiseptic can be saved.
Detailed description of the invention
Detailed description of the invention one: present embodiment Lactobacillus plantarum is Lactobacillus plantarum (Lactobacillus plantarum) rwh, be deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center, preservation address is No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, preservation date is on November 28th, 2014, and deposit number is CGMCC No.10075.
The Lactobacillus plantarum of present embodiment is stock, quarter butt or bending shaft-like, also often has clavate and club shape, general one-tenth platoon row.Usually do not move, Sports band flagellum, without gemma, Gram-positive.
Present embodiment Lactobacillus plantarum is micro-good foster; can grow on MRS culture medium; growth temperature range is 2 ~ 53 DEG C; optimum growth temperature is 30 ~ 40 DEG C; acidproof, optimal pH is 5.5 ~ 6.2, under neutral or initial alkali condition; usually its growth rate be can reduce, amino acid, peptide, salt, aliphatic acid or fatty acid ester and fermentable carbohydrate needed.
The decomposition sugar of present embodiment Lactobacillus plantarum energy obligate, have at least half to be lactate in end-product, accessory substance may be acetic acid, ethanol, CO
2, formates or succinate.Not liquefy gelatin, does not decompose casein, edwardsiella hoshinae and H
2s, acellular pigment, catalase is negative, and benzidine reaction is negative.
Present embodiment Lactobacillus plantarum is obtained by separation screening in natural fermented sauerkraut liquid, concrete separation method is: be inoculated in by natural fermented for 10mL sauerkraut juice in 250mL MRS fluid nutrient medium, in 30 DEG C of enrichment culture 48h, adopt flat band method, after the bacterium liquid of enrichment culture is mixed, get culture medium with liquid-transfering gun, add the physiological saline that 9mL is housed in advance respectively and the numbering of sterilizing in high-temperature sterilization pot has 10
3, 10
4, 10
5, 10
7, 10
8, 10
9test tube in, each test tube adds the bacterium liquid of 1mL.Prepare the culture dish after 35 dry sterilizations, the solid medium of 1L is configured again by MRS culture medium prescription, when the temperature of culture medium drops to 50 DEG C, as early as possible by the above-mentioned bacterium liquid filling different diluted concentration, draw 1mL with liquid-transfering gun, move at the bottom of culture medium ware, then pour solid medium into, as for horizontal level rotating and culturing ware rapidly, it is made to be covered with at the bottom of ware.By the bacterium liquid of different diluted concentration, inoculate 5 respectively, after waiting for culture medium solidifying, put into 37 DEG C of insulating boxs, cultivate 3 ~ 5 days.Be 10 in diluted concentration respectively
7, 10
8, 10
9culture dish in picking independently bacterium colony, be inoculated in numbering ABCDEF six MRS fluid nutrient mediums, cultivate 4 ~ 6 days for 37 DEG C, six kinds of bacterium liquid respectively get 20mL, with the 1M sodium hydroxide solution titration prepared, it produces acid concentration, is that index is screened the Lactobacillus plantarum be separated with acid production speed.Finally rwh is selected to be optimum bacterium.Carry out Gram's staining, microscopy, biochemical reactions is tested, and condition meets Lactobacillus plantarum microbial standard.
MRS culture medium prescription: yeast extract 5g, beef extract 10g, peptone 10g, glucose 20g, dibasic ammonium citrate 2g, sodium acetate 5g, dipotassium hydrogen phosphate 2g, magnesium sulfate 0.58, manganese sulfate 0.25, Tween 80 1mL, agar 1.5%-2%, distilled water is settled to 1L, pH 6.2.
Carry out 16S rDNA to check order qualification to screening the Lactobacillus plantarum that obtains, its 16S rDNA sequence length be 1437bp, 16S rDNA sequence as shown in SEQ ID NO:1, the 16S rDNA sequence in sequencing result and GenBank carries out sequence analysis.Homology analysis result shows, have high homology between various in this sequence and lactobacillus, homology is 100%.By belonging to genus lactubacillus (Lactobacillus plantarum) in conjunction with morphological features, growth conditions, Physiology and biochemistry qualification result determination Lactobacillus plantarum.
Detailed description of the invention two: present embodiment utilizes Lactobacillus plantarum to prepare the method for fruit and vegetable jam, carries out according to the following steps:
One, raw material is selected: select fresh, without rotting and without the fruits and vegetables of worm-eaten, cleaning with water;
Two, pull an oar: the fruits and vegetables after cleaning are cut into block, wear into slurry with colloid mill;
Three, sterilizing: adopt 142 DEG C of 3 seconds ultra high temperature short time sterilization machines sterilizings, be cooled to 37 DEG C;
Four, Lactobacillus plantarum fermentation: add lactobacillus plantarum ferment freeze-dried powder by 0.020% of solid content weight in fruit and vegetable jam, 37 DEG C of anaerobic fermentations 48 hours;
Five, sterile filling: the fruit and vegetable jam fermented aseptically is packed and is Lactobacillus plantarum fermentation fruit and vegetable jam.
Detailed description of the invention three: present embodiment and detailed description of the invention two unlike: in step 4, the preparation method of lactobacillus plantarum ferment freeze-dried powder is:
The activation of A, Lactobacillus plantarum:
The physiological saline measuring 10mL mass concentration 0.9%, in vitro, is cooled to 37 DEG C in 20 minutes through 121 DEG C of sterilizings, picking Lactobacillus plantarum rwh, be inoculated under aseptic conditions in the physiological saline of 0.9%, concussion makes it dissolve, and in 37 DEG C of insulating boxs, static activation 30 minutes, for subsequent use;
The preparation of B, mother culture:
Get 100mL MRS to cultivate based in 250mL triangular flask, within 20 minutes, be cooled to 37 DEG C through 121 DEG C of sterilizings, the ratio of the by volume percentage composition 10% of the bacterium liquid after step one being activated is inoculated in MRS culture medium, 37 DEG C of static gas wave refrigerator 24 hours, as mother culture.
The preparation of C, production leavening:
First prepare 200mL mass percent concentration be 10% defatted milk emulsion be placed in 500mL triangular flask, 121 DEG C of sterilizings 20 minutes, then 37 DEG C are cooled to, the ratio of mother culture step 2 prepared by volume percentage composition 3% is inoculated in defatted milk emulsion, 37 DEG C of static gas wave refrigerator, are cultured to zymotic fluid viable count>=10
9individual/mL, as production leavening;
The preparation of D, powder freeze-drying lactobacillus:
Production leavening step 3 prepared aseptically imports in glass ampoule, liquid level 0.8 ~ 1cm, puts into-30 DEG C of refrigerator-freezer quick-frozens, is held by glass ampoule pallet after freezing after adding a cover bottle stopper, put into freeze dryer and carry out freeze drying, prepare lactobacillus plantarum ferment freeze-dried powder.Other is identical with detailed description of the invention two.
Detailed description of the invention four: present embodiment utilizes above-mentioned Lactobacillus plantarum to prepare the method for fruit and vegetable jam, carries out according to the following steps:
One, raw material is selected: select fresh, without rotting and without the fruits and vegetables of worm-eaten, cleaning with water;
Two, pull an oar: the fruits and vegetables after cleaning are cut into block, wear into slurry with colloid mill;
Three, sterilizing: adopt 142 DEG C of 3 seconds ultra high temperature short time sterilization machines sterilizings, be cooled to 37 DEG C;
Four, Lactobacillus plantarum fermentation: add lactobacillus plantarum ferment freeze-dried powder by 0.020% of solid content weight in fruit and vegetable jam, 37 DEG C of anaerobic fermentations 48 hours;
Five, sterile filling: the fruit and vegetable jam fermented aseptically is packed and is Lactobacillus plantarum fermentation fruit and vegetable jam.
In step 4, the preparation method of lactobacillus plantarum ferment freeze-dried powder is:
The activation of A, Lactobacillus plantarum:
The physiological saline measuring 10mL mass concentration 0.9%, in vitro, is cooled to 37 DEG C in 20 minutes through 121 DEG C of sterilizings, picking Lactobacillus plantarum rwh, be inoculated under aseptic conditions in the physiological saline of 0.9%, concussion makes it dissolve, and in 37 DEG C of insulating boxs, static activation 30 minutes, for subsequent use;
The preparation of B, mother culture:
Get 100mL MRS to cultivate based in 250mL triangular flask, within 20 minutes, be cooled to 37 DEG C through 121 DEG C of sterilizings, the ratio of the by volume percentage composition 10% of the bacterium liquid after step one being activated is inoculated in MRS culture medium, 37 DEG C of static gas wave refrigerator 24 hours, as mother culture.
The preparation of C, production leavening:
First prepare 200mL mass percent concentration be 10% defatted milk emulsion be placed in 500mL triangular flask, 121 DEG C of sterilizings 20 minutes, then 37 DEG C are cooled to, the ratio of mother culture step 2 prepared by volume percentage composition 3% is inoculated in defatted milk emulsion, 37 DEG C of static gas wave refrigerator, are cultured to zymotic fluid viable count>=10
9individual/mL, as production leavening;
The preparation of D, powder freeze-drying lactobacillus:
Production leavening step 3 prepared aseptically imports in glass ampoule, liquid level 1cm, puts into-30 DEG C of refrigerator-freezer quick-frozens, is held by glass ampoule pallet after freezing after adding a cover bottle stopper, put into freeze dryer and carry out freeze drying, prepare lactobacillus plantarum ferment freeze-dried powder;
For verifying beneficial effect of the present invention, carry out following experiment:
(1) Lactobacillus plantarum is to the bacteriostasis rate experiment of the bacterium often occurred in food, saccharomycete, mould
Bacteriostatic experiment: be dissolved in 0.9% physiological saline by lactobacillus plantarum ferment freeze-dried powder, configures the culture medium of the lactic acid bacteria fermenting agent of a series of variable concentrations.Bacterium makes the bacteria suspension containing suitable clump count, is inoculated in dull and stereotyped 37 DEG C of cultivations, and saccharomycete and mould are inoculated in Sharpe fluid nutrient medium 30 DEG C of shaking tables and cultivate.Compare test with the culture medium containing equivalent 0.9% physiological saline, do blank test with pure culture base, each concentration tests does 2 Duplicate Samples.
Bacteriostasis rate calculates: bacterium is by dilution separating plate bacterium colony computing method, directly calculate under the microscope after the process of saccharomycete methylene blue dyeing liquor, bacteriostasis rate=N0-N1/N0 × 100%, in formula, N0 is the bacterial population under blank condition, and N1 is the bacterial population under lactobacillus plantarum ferment.Mould calculates with dry middle method, by the nutrient solution thalline in triangular flask with after quantitative filter paper collected by suction, dry to constant weight in 105 DEG C, bacteriostasis rate=M0-M1/M0 × 100%, in formula, M0 is thalline dry mass (g) under blank condition, thalline dry mass (g) under M1 lactobacillus plantarum ferment concentration.
Table 1 lactobacillus plantarum ferment is to the bacteriostasis rate (%) of bacterium
Table 2 lactobacillus plantarum ferment is to saccharomycetic bacteriostasis rate (%)
Table 3 lactobacillus plantarum ferment is to the bacteriostasis rate (%) of mould
More than testing bacterial classification used is all provided by Institute of Micro-biology of Daqing Branch Institute of Heilongjiang Academy of Sciences.
(2) Lactobacillus plantarum is tested the preservation number of days of fruit and vegetable jam:
Aseptically, lactobacillus plantarum ferment freeze-dried powder is inoculated in the test tube containing fruit and vegetable jam by variable concentrations, seal after jolting, with former fruit and vegetable jam for blank, cultivate at 30,37,45 DEG C, regularly getting fruit and vegetable jam and measure bacterium number, is rotten with bacterium number > 100/mL.Result is as following table: unit (my god)
Table 4 Lactobacillus plantarum is to the preservation number of days of fruit and vegetable jam
Sequence table
<110> Daqing Branch Institute of Heilongjiang Academy of Sciences
<120> mono-lactobacillus plantarum and utilize this bacterial strain to prepare the method for fruit and vegetable jam
<160> 1
<210> 1
<211> 1437
<212>16S rDNA
<213> genus lactubacillus (Lactobacillus plantarum)
<220>
<223> Lactobacillus plantarum 16S rDNA sequence
<400> 1
Ccctatactt gcaagtcgaa cgaactctgg tattgattgg tgcttgcatc atgatttaca 60
tttgagtgag tggcgaactg gtgagtaaca cgtgggaaac ctgcccagaa gcgggggata 120
acacctggaa acagatgcta ataccgcata acaacttgga ccgcatggtc cgagtttgaa 180
agatggcttc ggctatcact tttggatggt cccgcggcgt attagctaga tggtggggta 240
acggctcacc atggcaatga tacgtagccg acctgagagg gtaatcggcc acattgggac 300
tgagacacgg cccaaactcc tacgggaggc agcagtaggg aatcttccac aatggacgaa 360
agtctgatgg agcaacgccg cgtgagtgaa gaagggtttc ggctcgtaaa actctgttgt 420
taaagaagaa catatctgag agtaactgtt caggtattga cggtatttaa ccagaaagcc 480
acggctaact acgtgccagc agccgcggta atacgtaggt ggcaagcgtt gtccggattt 540
attgggcgta aagcgagcgc aggcggtttt ttaagtctga tgtgaaagcc ttcggctcaa 600
ccgaagaagt gcatcggaaa ctgggaaact tgagtgcaga agaggacagt ggaactccat 660
gtgtagcggt gaaatgcgta gatatatgga agaacaccag tggcgaaggc ggctgtctgg 720
tctgtaactg acgctgaggc tcgaaagtat gggtagcaaa caggattaga taccctggta 780
gtccataccg taaacgatga atgctaagtg ttggagggtt tccgcccttc agtgctgcag 840
ctaacgcatt aagcattccg cctggggagt acggccgcaa ggctgaaact caaaggaatt 900
gacgggggcc cgcacaagcg gtggagcatg tggtttaatt cgaagctacg cgaagaacct 960
taccaggtct tgacatacta tgcaaatcta agagattaga cgttcccttc ggggacatgg 1020
atacaggtgg tgcatggttg tcgtcagctc gtgtcgtgag atgttgggtt aagtcccgca 1080
acgagcgcaa cccttattat cagttgccag cattaagttg ggcactctgg tgagactgcc 1140
ggtgacaaac cggaggaagg tggggatgac gtcaaatcat catgcccctt atgacctggg 1200
ctacacacgt gctacaatgg atggtacaac gagttgcgaa ctcgcgagag taagctaatc 1260
tcttaaagcc attctcagtt cggattgtag gctgcaactc gcctacatga agtcggaatc 1320
gctagtaatc gcggatcagc atgccgcggt gaatacgttc ccgggccttg tacacaccgc 1380
ccgtcacacc atgagagttt gtaacaccca aagtcggtgg ggtaaccttt taggaac 1437
Claims (3)
1. a lactobacillus plantarum, it is characterized in that this bacterial strain is Lactobacillus plantarum (Lactobacillus plantarum) rwh, be deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center, preservation address is No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, preservation date is on November 28th, 2014, and deposit number is CGMCC No.10075.
2. utilize Lactobacillus plantarum to prepare the method for fruit and vegetable jam, it is characterized in that the method is carried out according to the following steps:
One, raw material is selected: select fresh, without rotting and without the fruits and vegetables of worm-eaten, cleaning with water;
Two, pull an oar: the fruits and vegetables after cleaning are cut into block, wear into slurry with colloid mill;
Three, sterilizing: adopt 142 DEG C of 3 seconds ultra high temperature short time sterilization machines sterilizings, be cooled to 37 DEG C;
Four, Lactobacillus plantarum fermentation: add lactobacillus plantarum ferment freeze-dried powder by 0.020% of solid content weight in fruit and vegetable jam, 37 DEG C of anaerobic fermentations 48 hours;
Five, sterile filling: the fruit and vegetable jam fermented aseptically is packed and is Lactobacillus plantarum fermentation fruit and vegetable jam.
3. the method utilizing Lactobacillus plantarum to prepare fruit and vegetable jam according to claim 2, is characterized in that the preparation method of lactobacillus plantarum ferment freeze-dried powder in step 4 is:
The activation of A, Lactobacillus plantarum:
The physiological saline measuring 10mL mass concentration 0.9%, in vitro, is cooled to 37 DEG C in 20 minutes through 121 DEG C of sterilizings, picking Lactobacillus plantarum rwh, be inoculated under aseptic conditions in the physiological saline of 0.9%, concussion makes it dissolve, and in 37 DEG C of insulating boxs, static activation 30 minutes, for subsequent use;
The preparation of B, mother culture:
Get 100mL MRS to cultivate based in 250mL triangular flask, within 20 minutes, be cooled to 37 DEG C through 121 DEG C of sterilizings, the ratio of the by volume percentage composition 10% of the bacterium liquid after step one being activated is inoculated in MRS culture medium, 37 DEG C of static gas wave refrigerator 24 hours, as mother culture.
The preparation of C, production leavening:
First prepare 200mL mass percent concentration be 10% defatted milk emulsion be placed in 500mL triangular flask, 121 DEG C of sterilizings 20 minutes, then 37 DEG C are cooled to, the ratio of mother culture step 2 prepared by volume percentage composition 3% is inoculated in defatted milk emulsion, 37 DEG C of static gas wave refrigerator, are cultured to zymotic fluid viable count>=10
9individual/mL, as production leavening;
The preparation of D, powder freeze-drying lactobacillus:
Production leavening step 3 prepared aseptically imports in glass ampoule, liquid level 0.8 ~ 1cm, puts into-30 DEG C of refrigerator-freezer quick-frozens, is held by glass ampoule pallet after freezing after adding a cover bottle stopper, put into freeze dryer and carry out freeze drying, prepare lactobacillus plantarum ferment freeze-dried powder.
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| CN108771233A (en) * | 2018-05-04 | 2018-11-09 | 安徽工程大学 | A kind of plant extracts, preparation method and its application in food rich in antioxidant content and biodiasmin |
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| CN115386509A (en) * | 2022-07-11 | 2022-11-25 | 江苏海洋大学 | Lactobacillus plantarum MMB-05 and application thereof in preparation of laver sauce by fermenting seaweed leftovers |
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| CN105192496A (en) * | 2015-08-25 | 2015-12-30 | 方莉 | Making method of persimmon paste |
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| CN108771233A (en) * | 2018-05-04 | 2018-11-09 | 安徽工程大学 | A kind of plant extracts, preparation method and its application in food rich in antioxidant content and biodiasmin |
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| CN113234639A (en) * | 2021-06-16 | 2021-08-10 | 广东海天创新技术有限公司 | Lactobacillus plantarum ZF632 and application thereof |
| CN114259006A (en) * | 2021-12-23 | 2022-04-01 | 江苏御娘食品有限公司 | Lactobacillus mixed bacterial powder for food preservation, preparation method and application |
| CN115386509A (en) * | 2022-07-11 | 2022-11-25 | 江苏海洋大学 | Lactobacillus plantarum MMB-05 and application thereof in preparation of laver sauce by fermenting seaweed leftovers |
| CN115386509B (en) * | 2022-07-11 | 2023-12-29 | 江苏海洋大学 | Lactobacillus plantarum MMB05 and application thereof in preparing laver sauce from fermented sea weed leftovers |
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