CN105087452A - L. plantarum HM6159 and application thereof - Google Patents
L. plantarum HM6159 and application thereof Download PDFInfo
- Publication number
- CN105087452A CN105087452A CN201510641422.1A CN201510641422A CN105087452A CN 105087452 A CN105087452 A CN 105087452A CN 201510641422 A CN201510641422 A CN 201510641422A CN 105087452 A CN105087452 A CN 105087452A
- Authority
- CN
- China
- Prior art keywords
- plant lactobacillus
- food
- bread
- dough
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses L. plantarum HM6159 and application thereof. The L. plantarum HM6159 is a separated new lactobacillus plantarum, and the preservation number is CGMCC No. 11215. Various natural flavor producing substances formed during the fermentation process of the bacterial strain can improve the flavor and quality of the bread, and can be applied to the field of food and microorganism.
Description
Technical field
The present invention relates to microorganism field, particularly relate to plant lactobacillus L.plantarumHM6159 and uses thereof.
Background technology
The consumption of China in Recent Years to baking bread based food increases year by year, also day by day improves the requirement of its quality, has occurred much utilizing plant lactobacillus and the fermentation of thermophilus streptococcus auxiliary yeast, to improve the novel method of bread nutritive value.
The peculiar sweet-smelling that the burnt odor that the local flavor of baking Bread and Pastries produces when deriving from bread baking, raw material perfume and yeast fermentation produce.Through depositing of for some time, burnt odor during bread baking volatilizees lost gradually, only has sweet-smelling could be attached to the stingy indoor of bread interior tissue for a long time, makes bread keep distinctive local flavor.Sweet-smelling is produced through fermentative action by the yeast in dough, therefore will obtain the crucial control be just yeast attenuation degree in dough of good sweet-smelling, and plant lactobacillus contributes to auxiliary yeast fermentation and improve the character of its local flavor.
Summary of the invention
The object of the present invention is to provide new strains plant lactobacillus L.plantarumHM6159.
For achieving the above object, the invention provides a lactobacillus plantarum L.plantarumHM6159, deposit number is CGMCCNo.11215.
The present invention also provides plant lactobacillus L.plantarumHM6159 in the purposes of microorganism field and field of food.
Further, described purposes is plant lactobacillus L.plantarumHM6159 auxiliary yeast fermentation in Food fermentation processes.
Further, in Food fermentation processes, auxiliary yeast fermentation forms natural taste compound, has and improves bread flavor, improve the purposes of bread.
Further, the consumption of described plant lactobacillus L.plantarumHM6159 is 4-6 % by weight.
The present invention also provides a kind of probiotics, it is characterized in that, described probiotics comprises described plant lactobacillus L.plantarumHM6159.
The present invention also provides a kind of food, it is characterized in that: described food contains described plant lactobacillus L.plantarumHM6159 or adopts plant lactobacillus L.plantarumHM6159 described in claim 1 to prepare.
Further, described food is foodstuff additive.
Further, described food is dough.
Further, described food is bread.
The screening method of plant lactobacillus of the present invention is the sour flour dough gathering spontaneous fermentation, gets 1g and dilutes in 9ml stroke-physiological saline solution, be then progressively diluted to 10 by stroke-physiological saline solution
-3-10
-7, draw 0.2ml and coat on improvement M17 plate culture medium, 37 DEG C of aerobic cultivation 24-48h.Select the further separation and purification of bacterium colony of Gram-positive, negative catalase, until obtain pure bacterial strain.The bacterial strain obtained by primary dcreening operation carries out bread application experiment, obtains bacterial strain through multiple sieve.
Plant lactobacillus L.plantarumHM6159 is the probiotics be separated in spontaneous sourdough starter sample, plant lactobacillus of the present invention (L.plantarumHM6159) preservation.
Preservation information:
Strain name: plant lactobacillus LactobacillusplantarumHM6159,
Preservation date: on August 10th, 2015,
Depositary institution: No. 3, No. 1, North Star West Road, Chaoyang District, city of BeiJing, China institute, China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC),
Deposit number: CGMCCNo.11215.
The present invention is according to the diet formula of Chinese Consumer's and food habits, L.plantarumHM6159 plant lactobacillus is utilized to develop plant lactobacillus fermentation bread, be intended to the nutritive value improving bread, give the different local flavor of bread and its shelf preservation period of delaying, expand the range of application of plant lactobacillus in food particularly bread.
Use the standby bread of L.plantarumHM6159 fermentation can improve bread flavor, improve bread appearance features, extend bread shelf-lives.L.plantarumHM6159, as a kind of probiotic bacterium, is with a wide range of applications in food (baked goods) field.
As can be seen from embodiments of the invention, do not stimulated for the bread sour of gained is moderate by L.plantarumHM6159 bacterium powder fermentation, ferment strongly fragrant pleasant, wheat fragrance is dense, and overall fragrance is pure and fresh; Surface is in golden yellow, and uniform color is consistent, glossy, and bread be circular, and outwardly rouse convex, tangent plane pore is evenly fine and closely woven, and without macroscopic void, the pure white and high resilience of endoplasm, organizes fluffy spongy, the nothing life heart; Can effective Shelf-life.
Embodiment
Be described below in detail embodiments of the invention, the example of described embodiment is intended to for explaining the present invention, and can not be interpreted as limitation of the present invention.Unreceipted concrete technology or condition person in embodiment, according to the technology described by the document in this area or condition or carry out according to product description.Agents useful for same or the unreceipted production firm person of instrument, being can by the conventional products of commercial acquisition.
Embodiment 1: the Screening and Identification of plant lactobacillus L.plantarumHM6159
1, screen
Pure dough is put spontaneous fermentation in atmosphere, and gather the sour flour dough (30 degree of fermentation 48h) of spontaneous fermentation, the sour flour dough getting 1g spontaneous fermentation is diluted to 10 in 9ml stroke-physiological saline solution
-3-10
-7, draw 0.2ml and coat on improvement M17 plate culture medium, 37 DEG C of aerobic cultivation 24-48h.Select the further separation and purification of bacterium colony of Gram-positive, negative catalase, until obtain pure bacterial strain.Select wherein colony edge neat, bacterium colony is light yellow, smooth surface, at 24 hours, 37 degree cultivate after, the bacterium colony of colony diameter 1-2mm, to cultivate after 48 hours bacterium colony size at 1-2mm, and bacterium colony is protruding obvious.The bacterial strain obtained by primary dcreening operation carries out bread application experiment (step see embodiment 2), through multiple sieve (measure application experiment obtain bread lactic acid content higher (improving more than 10%), that flavor taste evaluates fermented flavour is softer, sour does not stimulate, bread specific volume increases by more than 5% and evaluate and quality guaranteed period experiment prolongation more than 50%) obtain bacterial strain.
Improvement M17 culture medium prescription: soy peptone 10g, yeast leaching powder 2.5g, extractum carnis 5g, glucose 5g, sodium ascorbate 0.5g, MgSO40.25g, agar 17g, distilled water 1000ml, regulate pH6.5 ± 0.2.
2, identify
1) 16srDNA qualification
The long band of 1 1543bp is obtained by primer pcr amplification from the genomic dna of HM6159 with the 16srDNA of bacterium, by amplified production order-checking (Sangon Biotech (Shanghai) Co., Ltd.), obtain sequence and carry out homologous sequence retrieval in GenBank, result shows in the 16SrDNA sequence of the higher bacterial strain of 100 similaritys retrieving, and 92.4% is Lactobacilluspalntarum; Belong to kind of a 16SrDNA sequence construct phylogenetic tree to relevant, find that the 16SrDNA sequence homology of bacterial strain HM6159 and Lactobacilluspalntarum is more than 95%, therefore determines that it is plant lactobacillus through sequence analysis.
2) Microbiological Characteristics
L.plantarumHM6159 bacterial strain is Gram-positive, amphimicrobian, and glucose fermentation type is facultative heterofermentation, and catalase is negative, and poly-peptide sugar composition B group is negative, and form is regular shaft-like, judges that it is lactobacillus; Its pectinose, melizitose, wood-sugar fermentation are positive (utilization ratio is 11-89%), judge that it is plant lactobacillus.
Microscopic examination form: in regular shaft-like, become short chain in liquid medium within, spore of not sprouting;
Judge that it belongs to plant lactobacillus and belongs to according to " common bacteria system identification handbook " (the wonderful English version of 2001 eastern elegant pearl Cai).
Embodiment 2: the application of plant lactobacillus L.plantarumHM6159 in food
1, containing the preparation of L.plantarumHM6159 plant lactobacillus dough:
The plant lactobacillus dough (in scattered paste shape) be stirred is inserted 37 DEG C of constant temperature water baths and cultivate 3h15min, obtain plant lactobacillus bread dough.Now the pH of dough should be 6.05 ± 0.05.(L.plantarumHM6159 freeze-dried vaccine powder 0.1g is (containing L.plantarumHM61596 × 10 for flour 171g, whole-fat milk powder 19g, glucose 2g, sucrose 8g, AN lipase 0.03g, PiccantaseR enzyme 0.03g for plant lactobacillus dough formula
10cFU), dechlorination tap water 179g)
2, yeast containing dough powder mix and the preparation containing saccharomycetic mixing solutions:
First flour and whole-fat milk powder are added agitator mixing, obtain yeast containing dough powder mix (flour 686g, whole-fat milk powder 76g);
Being dissolved in 345g dechlorination tap water by other auxiliary material (sucrose, Kaoliang spirit, AN lipase, PiccantaseR enzyme, active dry yeast) makes containing saccharomycetic mixing solutions, containing saccharomycetic mixing solutions formula (sucrose 38g, Kaoliang spirit (38 degree) 1.5g, AN lipase 0.11g, PiccantaseR enzyme 0.11g, Angel dry yeast 9.5g, dechlorination tap water (4 DEG C) 345g).
3, proof containing L.plantarumHM6159 plant lactobacillus dough and the mixing of yeast dough:
Add agitator by step 1 gained plant lactobacillus bread dough with to step 2 gained yeast containing dough powder mix (flour and whole-fat milk powder), the more saccharomycetic mixing solutions that contains step 2 prepared slowly adds agitator, 180rpm stirs 20min.Now dough should be smooth surface exquisiteness, can be stretched as transparent film, neither too hard, nor too soft.
Dough is divided into 50 ± 0.5g weight part, shaping sabot under room temperature (about 30 DEG C), process is about 10min.
Then proof, proofing temperature: 35 DEG C ± 2 DEG C relative humidity: 70-80%, proofing period is 1h, and proofing terminal pH is 5.90 ± 0.05.
Dough leavening completes rear surface brush liquid whole egg baking, face fire: 170 DEG C, the fire in a stove before fuel is added: 190 DEG C; Baking time 35min.Preparation-obtained bread products bread specific volume is 3.40 ± 0.16, pH is 5.82 ± 0.04, and titration acidity is 2.40 ± 0.08.Bread sour is moderate not to stimulate, and ferment strongly fragrant pleasant, wheat fragrance is dense, and overall fragrance is pure and fresh;
The bread of blank group is not (except L.plantarumHM6159 bacterium powder adds, other compositions are all identical with step, condition, namely the plant lactobacillus addition in form 1 is the group of 0), with reference to contrast, for flour usage quantity, (namely in following table, plant lactobacillus addition is the group of 4,6,8 to the addition of experimental group, plant lactobacillus bacterium powder 1g, includes plant lactobacillus 1 × 10
8cFU), local flavor and structure, after bread baking is complete, is cooled to identify during normal temperature 25 degree, the results are shown in Table 1.
Note: 1, specific volume, acidity, weave construction, local flavor, scoring are all evaluated with reference to the method for GB/T20981-2007 bread.Quality guaranteed period follows the tracks of to refer to and finds that bread starts to occur the number of days of mildew.
2, plant lactobacillus addition is that 4,6,8 expressions use 100g flour, and add 4g, 6g, 8g plant lactobacillus bacterium powder, wherein the activity of plant lactobacillus bacterium powder is 1 × 10
8cFU.
Can find out, the present embodiment by L.plantarumHM6159 bacterium powder fermentation for the bread of gained along with the increase of milk-acid bacteria consumption, the specific volume of bread increases, acidity increases, local flavor makes moderate progress the internal structure of bread without considerable change, but when the consumption of plant lactobacillus is 8%, internal structure is deteriorated slightly, acidity is especially obvious simultaneously.Plant lactobacillus consumption, when 4%-6%, can improve the quality of bread, better than the quality of not adding plant lactobacillus.Quality guaranteed period increases along with plant lactobacillus addition and extends.
This shows, do not stimulated for the bread sour of gained is moderate by L.plantarumHM6159 bacterium powder fermentation, ferment strongly fragrant pleasant, wheat fragrance is dense, and overall fragrance is pure and fresh; Surface is in golden yellow, and uniform color is consistent, glossy, and bread be circular, and outwardly rouse convex, tangent plane pore is evenly fine and closely woven, and without macroscopic void, the pure white and high resilience of endoplasm, organizes fluffy spongy, the nothing life heart.
Although illustrate and describe embodiments of the invention above, be understandable that, above-described embodiment is exemplary, can not be interpreted as limitation of the present invention, those of ordinary skill in the art can change above-described embodiment within the scope of the invention when not departing from principle of the present invention and aim, revising, replacing and modification.
Claims (10)
1. a plant lactobacillus L.plantarumHM6159, is characterized in that, deposit number is CGMCCNo.11215.
2. plant lactobacillus L.plantarumHM6159 described in claim 1 is in the purposes of microorganism field and field of food.
3. purposes described in claim 2 is plant lactobacillus L.plantarumHM6159 auxiliary yeast fermentation in Food fermentation processes.
4. purposes described in claim 3, is characterized in that, described plant lactobacillus L.plantarumHM6159 auxiliary yeast fermentation in Food fermentation processes forms natural taste compound, has and improves bread flavor, improve the purposes of bread.
5. purposes described in claim 3, is characterized in that, the consumption of described plant lactobacillus L.plantarumHM6159 is 4-6 % by weight.
6. a probiotics, is characterized in that, described probiotics comprises plant lactobacillus L.plantarumHM6159 described in claim 1.
7. a food, is characterized in that: described food contains plant lactobacillus L.plantarumHM6159 described in claim 1 or adopts plant lactobacillus L.plantarumHM6159 described in claim 1 to prepare.
8. food described in claim 7, is characterized in that, described food is foodstuff additive.
9. food described in claim 7, is characterized in that, described food is dough.
10. food described in claim 7, is characterized in that, described food is bread.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510641422.1A CN105087452A (en) | 2015-09-30 | 2015-09-30 | L. plantarum HM6159 and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510641422.1A CN105087452A (en) | 2015-09-30 | 2015-09-30 | L. plantarum HM6159 and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105087452A true CN105087452A (en) | 2015-11-25 |
Family
ID=54568788
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510641422.1A Pending CN105087452A (en) | 2015-09-30 | 2015-09-30 | L. plantarum HM6159 and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105087452A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110331104A (en) * | 2019-07-05 | 2019-10-15 | 四川大学 | A kind of lactobacillus plantarum CV10D1 and its application |
| CN110577906A (en) * | 2019-08-29 | 2019-12-17 | 中国农业科学院农产品加工研究所 | novel multi-strain composite flour product leavening agent and application |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007108764A2 (en) * | 2006-03-17 | 2007-09-27 | Probac Ab | Thermostable lactobacillus strains |
| CN102732448A (en) * | 2012-04-18 | 2012-10-17 | 北京和美科盛生物技术有限公司 | Lactobacillus plantarum used for bread fermentation and bread quality improvement, and application method thereof |
| CN103315015A (en) * | 2013-05-21 | 2013-09-25 | 厦门和美科盛生物技术有限公司 | Lactobacillus-fermented dough and steamed bun prepared by taking lactobacillus plantarum as starter and preparation method of lactobacillus-fermented dough and steamed bun |
-
2015
- 2015-09-30 CN CN201510641422.1A patent/CN105087452A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007108764A2 (en) * | 2006-03-17 | 2007-09-27 | Probac Ab | Thermostable lactobacillus strains |
| CN102732448A (en) * | 2012-04-18 | 2012-10-17 | 北京和美科盛生物技术有限公司 | Lactobacillus plantarum used for bread fermentation and bread quality improvement, and application method thereof |
| CN103315015A (en) * | 2013-05-21 | 2013-09-25 | 厦门和美科盛生物技术有限公司 | Lactobacillus-fermented dough and steamed bun prepared by taking lactobacillus plantarum as starter and preparation method of lactobacillus-fermented dough and steamed bun |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110331104A (en) * | 2019-07-05 | 2019-10-15 | 四川大学 | A kind of lactobacillus plantarum CV10D1 and its application |
| CN110577906A (en) * | 2019-08-29 | 2019-12-17 | 中国农业科学院农产品加工研究所 | novel multi-strain composite flour product leavening agent and application |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104818229B (en) | A kind of steamed bun leavening and its preparation method and application | |
| KR100747754B1 (en) | Lactobacillus plantarum se 1 useful for manufacturing lactobacillus containing bread | |
| CN102732448B (en) | Lactobacillus plantarum used for bread fermentation and bread quality improvement, and application method thereof | |
| CN103315015A (en) | Lactobacillus-fermented dough and steamed bun prepared by taking lactobacillus plantarum as starter and preparation method of lactobacillus-fermented dough and steamed bun | |
| CN101375692A (en) | Bread and method for producing the same | |
| CN113388535B (en) | Staple food leavening agent and preparation method and application thereof | |
| CN105238713A (en) | L.plantarum HM6008 (lactobacillus plantarum HM6008) and usage thereof | |
| US3963835A (en) | Fermented flour and method of preparation | |
| JP5085124B2 (en) | Sourdough bread | |
| CN105274023A (en) | Lactobacillus plantarum L. plantarum HM6055 and use thereof | |
| KR102320816B1 (en) | Lacticaseibacillus paracasei Strain LRCC5240 for Reduced Fermentation Odor and Increased Volume of Bread, and Uses thereof | |
| CN104745503A (en) | Bacillus subtilis and application of bacillus subtilis in simple and elegant liquor | |
| CN105132333A (en) | Lactobacillus plantarum (L. plantarum) HM60S1 and application thereof | |
| CN105238712A (en) | L.plantarum HM60C1 (lactobacillus plantarum HM60C1) and usage thereof | |
| CN105087452A (en) | L. plantarum HM6159 and application thereof | |
| CN113980847B (en) | Lactobacillus plantarum for improving taste of noodles, starter and application thereof, and method for preparing flour product | |
| JP5933260B2 (en) | Lactobacillus spp. And food with antifungal properties | |
| CN108486020B (en) | Lactobacillus rhamnosus and application thereof | |
| JP6462173B1 (en) | Lactic acid bacteria, bread manufacturing method, bread dough and bread | |
| CN109439600B (en) | Composite microbial steamed bun leavening agent and preparation method thereof | |
| CN114644989A (en) | High-sugar saccharomyces cerevisiae and high-sugar leavening agent and application thereof in high-sugar fermented food | |
| KR102463104B1 (en) | Manufacturing method of whole wheat baguette using starch cultured solid yeast | |
| KR102463099B1 (en) | Manufacturing method of hamburger bun using starch cultured solid yeast | |
| KR102463102B1 (en) | Manufacturing method of ciabatta using starch cultured solid yeast | |
| KR102463105B1 (en) | Manufacturing method of potato bread using starch cultured solid yeast |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151125 |
|
| RJ01 | Rejection of invention patent application after publication |