CN106754506A - A kind of low-salt kimchi micro-ecological additive and preparation method thereof - Google Patents
A kind of low-salt kimchi micro-ecological additive and preparation method thereof Download PDFInfo
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- CN106754506A CN106754506A CN201611189656.8A CN201611189656A CN106754506A CN 106754506 A CN106754506 A CN 106754506A CN 201611189656 A CN201611189656 A CN 201611189656A CN 106754506 A CN106754506 A CN 106754506A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- 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
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- 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
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- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
Abstract
The invention belongs to pickle fermentation biological technical field in field of food, especially food, specially a kind of low-salt kimchi micro-ecological additive and preparation method thereof.The low-salt kimchi micro-ecological additive includes bacterial strain Lactobacillus pentosus, Classification And Nomenclature is Lactobacillus pentosusPCYSWX 5, in on July 15th, 2016 in China Committee for Culture Collection of Microorganisms's common micro-organisms center, preserving number is CGMCCNo.12793 to the bacterial strain.The micro-ecological additive prepared in the present invention can suppress or kill the common pathogenic bacteria such as Escherichia coli, staphylococcus aureus, Enterobacter sakazakii, listeria monocytogenes, salmonella, and main zymophyte unrestraint is acted on, improve the edible security of pickles；The content of nitrite in low-salt kimchi can be made to be less than national standard in the nitrate reduction bacterium in fermentation initial stage strong inhibition or kill low-salt kimchi.
Description
Technical field
The invention belongs to pickle fermentation biological technical field in field of food, especially food, specially a kind of less salt bubble
Dish micro-ecological additive and preparation method thereof.
Background technology
Pickles are a kind of traditional zymotic vegetable products, are always indispensable pickles of going with rice or bread throughout all parts of the country.But by
It is too high in human body intake salt, the risk for suffering from hypertension, cardiovascular and cerebrovascular and osteopathy, therefore less salt chemical industry skill (salt content can be increased
0.5~3%) will be one of important directions of conventional Kimchi industry development.But, pickles salinity is low, and Antimicrobial ability is weak,
Earlier fermentation, miscellaneous bacteria mushrooms out vegetable surface, the potential safety hazard that there is content of nitrite exceeded (＞ 20mg/kg).It is excessive
Nitrite there is following harm：1) it is absorbed by the body, low Ferri-hemoglobin is oxidized to ferrihemoglobin, causes tissue
Anoxic；2) N- nitrosamine compound of (such as gastric juice) generation with strong carcinogenesis under sour environment.
Recently as the abuse of antibiotic, cause antibody-resistant bacterium largely to occur, cause food security and environmental pollution etc.
Serious problems.Bacteriocin as a kind of emerging biological bacteriostatic agent, its efficient, nontoxic, acidproof, high temperature resistant, without residual
Stay, without the resistance to the action of a drug the features such as, become the focus of research, be just increasingly subject to people's currently as a kind of " green preservatives "
Pay attention to.
Bacteriocin is that have the protein of antibacterial activity or low by the class that Ribosome biogenesis mechanism is produced by microorganism
Molecular weight polypeptide material, scope of restraining fungi is not limited solely to homologous bacterium, and producing strains have LADA to its bacteriocin.
Bacteriocin with bacteriostatic activity is strong, good biocompatibility, stable performance, can be given birth to as a kind of special antibacterial bacteriostatic protein
The characteristics of thing is degraded, can digest and assimilate, biological safety is high.
The lactic acid bacteria of leading pickle fermentation is had now been found that for Lactobacillus pentosus, its metabolite includes bacteriocin, lactic acid, disappears
Change enzyme etc..Lactobacillus pentosus are high with Lactobacillus plantarum similarity, with many health-care effects, such as：There is certain immune tune
Section is acted on；Reduce serum cholesterol content and prevention of cardiovascular disease；Maintain intestinal flora balance；Nutriment is promoted to inhale
Receive；Alleviate lactose intolerance；Suppress formation of tumour cell etc..Based on above characteristic, we are using Lactobacillus pentosus as this case
Prepare the main species of additive.
The content of the invention
Goal of the invention of the invention is directed to the security hidden trouble that low-salt kimchi has pathogenic bacteria, and in low-salt kimchi
A kind of problem of the content of nitrite higher than national standard, there is provided low-salt kimchi micro-ecological additive and preparation method thereof.This is low
Salt pickles micro-ecological additive can solve the problems, such as that low-salt kimchi is frequently changed dish and raw flower, sticky occurs, under making cryogenic conditions
The fermentation period of low-salt kimchi is long.
To achieve these goals, concrete technical scheme of the invention is：
A kind of low-salt kimchi micro-ecological additive, the micro-ecological additive includes Lactobacillus pentosus PCYSWX-5, goes forward side by side
One step is prepared into bacteriocin.The Classification And Nomenclature of Lactobacillus pentosus is Lactobacilluspentosus, and the bacterial strain was in 2016 7
The moon 15, preserving number was CGMCCNo.12793, preservation in China Committee for Culture Collection of Microorganisms's common micro-organisms center
Unit address is：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, Institute of Microorganism, Academia Sinica.
A kind of preparation method of low-salt kimchi micro-ecological additive, comprises the following steps：
(1) by the fluid nutrient medium after Lactobacillus pentosus PCYSWX-5 access sterilizings, 24~48 are cultivated in 30~40 DEG C
Hour, obtain seed liquor；The fluid nutrient medium is formulated as follows：9~11g of peptone, 9~11g of beef extract, yeast extract 4
~6g, 18~23g of glucose, lemon 1~3g of acid amide, 3~6g of sodium acetate, 1~3g of dipotassium hydrogen phosphate, 900~1.1mL of tween,
0.1~0.2g of magnesium sulfate, manganese sulfate 0.03~0.06, water 1000mL.
(2) seed liquor for obtaining step (1) is inoculated into fermentation medium by inoculum concentration 1%~15% and carries out fermentation training
Support, condition of culture：30~37 DEG C, 0.5~2.5vvm of throughput, 150~300rpm of rotating speed ferment 30~48 hours；The hair
Ferment culture medium includes the fermentation substrate that carbon-nitrogen mass ratio is 1: 2~20, and fermentation substrate is 3~20: 100 according to the mass ratio with water
It is configured to fermentation medium.
(3) by step 2) zymotic fluid that obtains of fermentation takes supernatant after 15 minutes by 12000 revs/min of centrifugations, upper
Anhydrous slufuric acid ammonium is slowly added into clear liquid, slow agitation is completely dissolved it, until ammonium sulfate saturation degree is up to 80%, is placed in 4 DEG C
Stand overnight, then by it at 4 DEG C, refrigerated centrifuge 20~30 minutes under conditions of 13000 revs/min obtain bacteriocin precipitation
Crude extract；
(5) by step 4) just crude extract is further purified bacteriocin using Sephadex G-25 gel permeation chromatographies,
Gel column carries out pre-equilibration with 10mM sodium phosphate buffers, and then the sample of ammonium sulfate precipitation is dissolved in the phosphate of 0.10M
Upper prop after buffer solution, upper prop volume is 15ml, and fixed flow rate 0.5ml/min, Fractional Collections, every section of 2ml is examined by bacteriostatic experiment
Every section of collection liquid activity is surveyed, active collection liquid carries out desalination by hydrophobic chromatography, finally by RPHPLC
It is further purified, so as to obtain sterling additive, the purification step can use conventional method.
The positive effect of the present invention is：
(1), traditional fermenting pickle with low salt of production at present, because salinity is low, the subsidiary pathogenic bacteria of vegetable surface can not be by
Suppress, there is potential safety hazard.The micro-ecological additive for being added can suppress or kill Escherichia coli, staphylococcus aureus,
The common pathogenic bacteria such as Enterobacter sakazakii, listeria monocytogenes, salmonella, and main zymophyte unrestraint is acted on,
Improve the edible security of pickles.
(2), this micro-ecological additive can be in the nitrate reduction in fermentation initial stage strong inhibition or kill low-salt kimchi
Bacterium, makes the content of nitrite in low-salt kimchi be less than national standard.
(3) it is, main at present to suppress the harmful bacteria in pickles by adding lactic acid bacteria agent, shorten fermentation period.But such as
Fruit temperature is relatively low, and lactobacter growth is slower, and often being grown rapid harmful bacteria suppresses, and causes winter brewed pickles ripe
Time is more long and there is potential safety hazard.This additive belongs to microbial metabolic products, and preservation still suffers from antibacterial for 1 year at -40 DEG C
Activity.
(4), this additive amount is μ L/100mL grades, and with good heat endurance and degrees, this guarantee
Its influence for being difficult heat-treated and procedure；
(5), this additive molecule amount is relatively small, and with good resistance, no antigen generally can be by machine
Some internal protease mass degradations, and without any toxic and side effect.
(6), this additive is gene code by Lactobacillus pentosus and by protein expression, with LADA, will not
Harmful bacteria is set to produce drug resistance.
(7), this additive can directly or indirectly be used for the antistaling agent of pickles.
Brief description of the drawings
Fig. 1 is enumeration of coliforms result curve figure in spontaneous fermentation pickles；
Fig. 2 is lactic acid bacterial count result curve figure in spontaneous fermentation pickles；
Fig. 3 is spontaneous fermentation Nitrite in Pickles content curve map.
Specific embodiment
In order that goal of the invention of the invention, technical scheme and advantage become more apparent, with reference to specific embodiment party
The present invention is described in further detail for formula, but this scope for being interpreted as above-mentioned theme of the invention should not be only limitted into following realities
Apply example.
Embodiment 1：
The screening and identification of bacteriostatic activity Lactobacillus pentosus
Pickle jar upper, middle and lower layer pickles water 25mL is taken, is placed in 225mL sterile salines, given birth to sterilizing after uniform mixing
Reason salt solution carries out gradient dilution to 10-6, take the μ L of each dilution factor sample 100 and coat on MRS flat boards, 37 DEG C of quiescent culture 48h.Choose
Take macroscopic single bacterium colony on culture medium to be rule, purify repeatedly up to without other miscellaneous bacterias, recording the state of different bacterium colonies,
And microscopy is carried out with Gram's stain, and its morphological feature is observed, each bacterial strain after Economical Purification is numbered, and glycerine
It is stored in -80 DEG C of refrigerators, isolates and purifies out Lactobacillus pentosus.
Lactobacillus pentosus are inoculated in the liquid medium after 100mL sterilizes with 2% inoculum concentration, training is stood in 37 DEG C
48h is supported, seed liquor is obtained.The fluid nutrient medium is formulated as follows：9~11g of peptone, 9~11g of beef extract, yeast extract 4
~6g, 18~23g of glucose, lemon 1~3g of acid amide, 3~6g of sodium acetate, 1~3g of dipotassium hydrogen phosphate, 900~1.1mL of tween,
0.1~0.2g of magnesium sulfate, manganese sulfate 0.03~0.06, water 1000mL.
The seed liquor that will be obtained is inoculated into fermentation medium by inoculum concentration 2% and carries out fermented and cultured, condition of culture：37
DEG C, throughput 0.5vvm, rotating speed 300rpm ferment 48 hours.The zymotic fluid that fermentation is obtained is by 12000 revs/min of centrifugations 15
Supernatant is taken after minute, 4 DEG C of preservations are placed in.The fermentation medium includes that carbon-nitrogen mass ratio is 1: 2~20 fermentation substrate, sends out
Ferment substrate is configured to fermentation medium for 3~20: 100 according to the mass ratio with water.
Bacteriostatic experiment is carried out using Oxford cup bacteriostatic method：To poured into sterilizing flat board 15mL 2% water agar (under
Layer), aseptic Oxford cup is vertically put successively after solidification, add to being cooled in 50 DEG C or so the LB culture mediums containing 0.75% agar
Enter indicator bacteria (Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 25923), topple over
5mL, after Oxford cup is extracted after sufficiently cool solidification, takes the fermented supernatant fluid of each bacterial strain in (upper strata) to be solidified on lower floor's water agar
100 μ L are separately added into each hole, each bacterial strain do three it is parallel, moved in 37 DEG C of incubators overnight after 4h is spread in 4 DEG C of refrigerators
Culture, observes the size and transparency of inhibition zone, chooses the best bacterial strain of fungistatic effect for this additive selects bacterial strain.Finally
The bacterium is identified by 16SrDNA homology analysis and multiplex PCR.
The preparation of micro-ecological additive
To anhydrous slufuric acid ammonium is slowly added into the supernatant after zymotic fluid, slow agitation is completely dissolved it, until sulfuric acid
Ammonium saturation degree is placed in 4 DEG C and stands overnight up to 80%, then by it at 4 DEG C, refrigerated centrifuge 20 under conditions of 13000 revs/min~
30 minutes, it is precipitated crude extract.Primary extract is further purified using SephadexG-25 gel permeation chromatographies, gel column
Pre-equilibration is carried out with 10mM sodium phosphate buffers (pH7.0), then the sample of ammonium sulfate precipitation is dissolved in the phosphate of 0.10M
Buffer solution (PBS, pH6.8) upper prop afterwards, upper prop volume is 15ml, and fixed flow rate 0.5ml/min, Fractional Collections, every section of 2ml leads to
Cross bacteriostatic experiment and detect every section of collection liquid activity, active collection liquid carries out desalination by hydrophobic chromatography, finally by anti-phase
High performance liquid chroma- tography is further purified, and so as to obtain sterling additive, the sterling additive is named as into LPTY.
The specificity analysis of micro-ecological additive LPTY
1) to the tolerance of temperature：
Additive LPTY is processed into 10min and 20min respectively in 60,80,100 DEG C, 121 DEG C, with not thermally treated sample
Product are control, and Escherichia coli ATCC 25922 and staphylococcus aureus ATCC 25923 is indicator bacteria, and detection heat treatment is to adding
Plus the influence of agent LPTY activity, represent that antibacterial activity is retained with the ratio between the antibacterial circle diameter for the treatment of group and control group antibacterial circle diameter
Rate, as a result as shown in table 1,60 DEG C, although 80 DEG C of Temperature Treatments with 100 DEG C deposit for the activity influence difference of additive LPTY
, but amplitude is simultaneously little；After 121 DEG C of high-temperature process, additive LPTY is antibacterial to Escherichia coli and staphylococcus aureus
Effect decreases compared with other treatment, and significant difference, but its reduction amplitude is also smaller, and only 13% or so.By
This can be explained this additive LPTY with very strong temperature stability.
2) to the tolerance of soda acid：
1mL additives LPTY is taken respectively in test tube, with the hydrochloric acid or NaOH of 0.5M adjust pH to 2,3,4,5,6,
7th, 8,9,10,11, pH is adjusted to 7.0 after standing 2h, with Escherichia coli ATCC 25922 and staphylococcus aureus ATCC
25923 is indicator bacteria, and it is control not adjust the additive LPTY of pH, detects antibacterial activity.Result is as shown in table 1, pH2-11's
In process range, additive LPTY possesses bacteriostatic activity.When indicator bacteria is Escherichia coli, additive LPTY is at pH3,4,5
Activity it is optimal, and the significant difference with other pH compared with, pH for 2 and 6 when, the bacteriostatic activity of additive LPTY is substantially suitable, and
Under the conditions of the meta-alkalescence of pH >=7, the bacteriostatic activity of additive LPTY has obvious reduction pH；Indicator bacteria is Staphylococcus aureus
During bacterium, when pH is the fabulous pH3-6 of fungistatic effect under 2 strong acidic conditions, additive LPTY also has good bacteriostatic activity, works as pH
Under the conditions of >=7 meta-alkalescence, the bacteriostatic activity of additive LPTY substantially reduces pH, and with the decline of pH, activity is also under
Drop.Most of additive LPTY of document report is that fungistatic effect is good under acidity to neutrallty condition, and in alkalescence condition
Lower bacteriostasis reduction even disappears, therefore this result matches with most document report.
3) to the sensitiveness of enzyme：
Take preparation additive LPTY be separately added into pepsin, trypsase, papain, Proteinase K it is most suitable
In buffer solution, the final concentration of 10mg/mL of enzyme, pepsin is the sodium citrate buffer solution of pH2.5, trypsase and wood
The ferment treatment of melon protease is the sodium phosphate buffer of pH 7.0, and the ferment treatment of Proteinase K is the Tris-HCl bufferings of pH7.0
Liquid, is that indicator bacteria detection is anti-with Escherichia coli ATCC 25922 and staphylococcus aureus ATCC 25923 after 37 DEG C of water-bath 4h
Bacterium activity Retention, untreated fermented supernatant fluid for control, as a result as shown in table 1, additive LPTY by pepsin,
After trypsase, papain and Proteinase K process 4h at 37 DEG C, reducing occurs in bacteriostatic activity, and through pepsin
Afterwards, bacteriostatic activity is wholly absent, and illustrates that additive LPTY can be decomposed into human body.
The bacteriostatic activity of the lower micro-ecological additive LPTY of the different condition of table 1 treatment
The storage-stable of additive LPTY
During the additive LPTY of preparation is respectively placed in into -40 DEG C (1 years) and 4 DEG C of (half a year) refrigerators, return makes after warming to room temperature
Its remaining bacteriostatic activity is determined with Oxford cup bacteriostatic method.Blank is freshly prepared additive LPTY.The result such as institute of table 2
Show, additive LPTY is placed in -40 DEG C (1 years) and 4 DEG C of (half a year) refrigerators, although fungistatic effect has compared with fresh sample
Significant difference, but its activity stills remain in more than 90%, illustrates that this additive LPTY has good storage-stable.
The storage-stable of the additive LPTY of table 2
| Treatment | Bacteriostatic diameter (mm) |
| - 40 DEG C (1 year) | 20.00±0.14 |
| 4 DEG C (half a year) | 20.00±O.OO |
| Fresh additive | 22.20±0.14 |
The antimicrobial spectrum of additive LPTY
Can preferably in practice using this additive LPTY, this examination to the antibacterial activity of different microorganisms by detecting
The indicator bacteria for testing middle detection includes：The lactic acid bacteria of common pathogen, drug-fast bacteria and leading fermentation, as a result as shown in table 3, additive
LPTY has good fungistatic effect to indicator bacteria, wherein it is most strong for the bacteriostasis of enterococcus faecalis ATCC 29212, to planting
Thing lactobacillus and Lactobacillus pentosus unrestraint are acted on.This additive LPTY can suppress or kill common pathogen in pickles and its
Drug-fast bacteria, while not interfering with fermentation of the lactic acid bacteria to pickles, improves the edible security of pickles.
The antimicrobial spectrum of the additive LPTY of table 3
Applications of the additive LPTY in pickles
Fresh radish be cut into the bulk of 3cm × 3cm, is then cleaned, drained, prepare 2L sterilized
Pickle jar, to the salt solution that 650g radish and 1300mL 2% are added in pickle jar, one of which adds 20uL additive LPTY,
The Lactobacillus pentosus bacteria suspension that one group of inoculation 20ml has been activated, is then respectively put into culture in 25 DEG C and 10 DEG C of incubators.Per 12h
It is sampled, its content of nitrite is detected, coliform and lactic acid bacteria is counted.Result as shown in table 4, adds
Plus the pickles pickles that effect is fermented not as doping LPTY under conditions of 25 DEG C of Lactobacillus pentosus bacteria suspension fermentation, and add
Plus there is security risk under cryogenic in the pickles of bacteria suspension.And after adding additive LPTY, hence it is evident that shorten the hair of pickles
Ferment maturation time, the time that the time and coliform for accelerating the appearance of nitrous peak wither away, and nitrous peak value is reduced to state
Within family's standard (20mg/kg).
Applications of the additive LPTY of table 4 in pickles
Presently preferred embodiments of the present invention is the foregoing is only, is not intended to limit the invention, it is all in essence of the invention
Any modification, equivalent and improvement made within god and principle etc., should be included within the scope of the present invention.
Claims (6)
1. a kind of low-salt kimchi micro-ecological additive, it is characterised in that the additive includes Lactobacillus pentosus PCYSWX-5, and
Bacteriocin is further prepared, the Classification And Nomenclature of Lactobacillus pentosus is Lactobacillus pentosus, and the bacterial strain was in 2016
July 15, preserving number was CGMCCNo.12793 in China Committee for Culture Collection of Microorganisms's common micro-organisms center.
2. a kind of preparation method of low-salt kimchi micro-ecological additive, it is characterised in that comprise the following steps：
（1）By in the fluid nutrient medium after Lactobacillus pentosus PCYSWX-5 access sterilizings, 24~48 are cultivated in 30~40 DEG C
Hour, obtain seed liquor；
（2）By step（1）The seed liquor for obtaining is inoculated into fermentation medium by inoculum concentration 1%~15% and carries out fermented and cultured,
Condition of culture：30~37 DEG C, 0.5~2.5vvm of throughput, 150~300rpm of rotating speed ferment 30~48 hours；
（3）By step（2）The zymotic fluid that fermentation is obtained takes supernatant after being centrifuged 15 minutes by 12000 revs/min, upper
Anhydrous slufuric acid ammonium is slowly added into clear liquid, slow agitation is completely dissolved it, until ammonium sulfate saturation degree is up to 80%, is placed in 4 DEG C
Stand overnight, then by it at 4 DEG C, refrigerated centrifuge 20~30 minutes, obtain bacteriocin under conditions of 13000 revs/min
Precipitation crude extract；
（5）By step（4）Bacteriocin crude extract is further purified using Sephadex G-25 gel permeation chromatographies, gel
Post carries out pre-equilibration with 10mM sodium phosphate buffers, then delays the phosphate that the sample of ammonium sulfate precipitation is dissolved in 0.10M
Upper prop after fliud flushing, upper prop volume is 15ml, and fixed flow rate 0.5ml/min, Fractional Collections, every section of 2ml is detected by bacteriostatic experiment
Every section of collection liquid activity, active collection liquid carries out desalination, enters finally by RPHPLC by hydrophobic chromatography
Row is further purified, so as to obtain sterling additive.
3. the preparation method of low-salt kimchi micro-ecological additive according to claim 2, it is characterised in that：The Liquid Culture
Base is formulated as follows：9~11g of peptone, 9~11g of beef extract, 4~6g of yeast extract, 18~23g of glucose, lemon
Lemon 1~3g of acid amide, 3~6g of sodium acetate, 1~3g of dipotassium hydrogen phosphate, 900~1.1mL of tween, magnesium sulfate 0.1~
0.2g, manganese sulfate 0.03~0.06, water 1000mL.
4. the preparation method of low-salt kimchi micro-ecological additive according to claim 2, it is characterised in that：The fermented and cultured
Base includes the fermentation substrate that carbon-nitrogen mass ratio is 1: 2~20, and fermentation substrate is 3~20 according to the mass ratio with water:
100 are configured to fermentation medium.
5. the preparation method of low-salt kimchi micro-ecological additive according to claim 2, it is characterised in that：Sodium phosphate buffer
PH value be 7.0.
6. the preparation method of low-salt kimchi micro-ecological additive according to claim 2, it is characterised in that：The phosphate delays
The pH value of fliud flushing PBS is 6.8.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107502576A (en) * | 2017-06-26 | 2017-12-22 | 江南大学 | A kind of Lactobacillus pentosus and its application in terms of salmonella is suppressed |
| CN109329400A (en) * | 2018-11-01 | 2019-02-15 | 西华大学 | A kind of application of quorum sensing inhibitor in pickles anti-corrosive fresh-keeping |
| CN116426441A (en) * | 2023-05-30 | 2023-07-14 | 中国科学院烟台海岸带研究所 | Lactobacillus pentosus P307, application thereof and method for preparing bacteriocin by using same |
| CN116855424A (en) * | 2023-08-23 | 2023-10-10 | 四川大学 | Lactobacillus pentosus for inhibiting yarrowia lipolytica and application thereof |
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| CN116855424A (en) * | 2023-08-23 | 2023-10-10 | 四川大学 | Lactobacillus pentosus for inhibiting yarrowia lipolytica and application thereof |
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