CN109182220A - One plant of inhibition C.perfringens proliferation growing plants lactobacillus and its application - Google Patents
One plant of inhibition C.perfringens proliferation growing plants lactobacillus and its application Download PDFInfo
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- 241000193468 Clostridium perfringens Species 0.000 title claims abstract description 64
- 230000005764 inhibitory process Effects 0.000 title claims abstract description 7
- 230000035755 proliferation Effects 0.000 title claims description 9
- 241000186660 Lactobacillus Species 0.000 title claims description 5
- 229940039696 lactobacillus Drugs 0.000 title claims description 5
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 43
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 41
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 40
- 230000012010 growth Effects 0.000 claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 235000013580 sausages Nutrition 0.000 claims abstract description 8
- 230000015572 biosynthetic process Effects 0.000 claims abstract description 4
- 230000004763 spore germination Effects 0.000 claims abstract 3
- 241000894006 Bacteria Species 0.000 claims description 12
- 239000001963 growth medium Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- 241000726221 Gemma Species 0.000 claims description 8
- 238000011081 inoculation Methods 0.000 claims description 3
- 230000002147 killing effect Effects 0.000 claims description 3
- 230000003698 anagen phase Effects 0.000 claims description 2
- 238000012549 training Methods 0.000 claims description 2
- 230000001580 bacterial effect Effects 0.000 abstract description 8
- 230000002401 inhibitory effect Effects 0.000 abstract description 7
- 235000013622 meat product Nutrition 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 4
- 230000002906 microbiologic effect Effects 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract description 2
- 241000196324 Embryophyta Species 0.000 description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 235000013372 meat Nutrition 0.000 description 7
- 241000193403 Clostridium Species 0.000 description 5
- 210000000936 intestine Anatomy 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 241000191998 Pediococcus acidilactici Species 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- OTLLEIBWKHEHGU-UHFFFAOYSA-N 2-[5-[[5-(6-aminopurin-9-yl)-3,4-dihydroxyoxolan-2-yl]methoxy]-3,4-dihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-3,5-dihydroxy-4-phosphonooxyhexanedioic acid Chemical compound C1=NC=2C(N)=NC=NC=2N1C(C(C1O)O)OC1COC1C(CO)OC(OC(C(O)C(OP(O)(O)=O)C(O)C(O)=O)C(O)=O)C(O)C1O OTLLEIBWKHEHGU-UHFFFAOYSA-N 0.000 description 2
- 208000004232 Enteritis Diseases 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
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- 231100000776 exotoxin Toxicity 0.000 description 2
- 239000002095 exotoxin Substances 0.000 description 2
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- 239000012530 fluid Substances 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
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- 239000002609 medium Substances 0.000 description 2
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- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 230000001717 pathogenic effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 102100035023 Carboxypeptidase B2 Human genes 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 101710146739 Enterotoxin Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000014540 Functional gastrointestinal disease Diseases 0.000 description 1
- 201000000628 Gas Gangrene Diseases 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 101000946518 Homo sapiens Carboxypeptidase B2 Proteins 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
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- 201000007637 bowel dysfunction Diseases 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000147 enterotoxin Substances 0.000 description 1
- 231100000655 enterotoxin Toxicity 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
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- 235000020997 lean meat Nutrition 0.000 description 1
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- 231100000614 poison Toxicity 0.000 description 1
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- 235000015277 pork Nutrition 0.000 description 1
- 235000013613 poultry product Nutrition 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
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- 230000001954 sterilising effect Effects 0.000 description 1
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- 235000021404 traditional food Nutrition 0.000 description 1
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- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
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- 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2400/169—Plantarum
-
- 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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- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Microbiology (AREA)
- Medicinal Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Tropical Medicine & Parasitology (AREA)
- Virology (AREA)
- Polymers & Plastics (AREA)
- Biomedical Technology (AREA)
- Food Science & Technology (AREA)
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- General Engineering & Computer Science (AREA)
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses one plant to have the lactobacillus plantarum for inhibiting C.perfringens effect and its application, it is characterized in that the Strain Designation is lactobacillus plantarum KLDS1.0391 (L.plantarum KLDS1.0391), the bacterial strain is preserved in China Microbiological bacterial strain preservation administration committee common micro-organisms center, deposit number are as follows: CGMCC No.3151.By being studied in liquid medium within system, it was found that lactobacillus plantarum KLDS1.0391 and its fermentation liquid have inhibiting effect to the growth of C.perfringens, the sprouting of its spore and growth and the formation of spore, while there are also certain kill functions to its living cells.Lactobacillus plantarum KLDS1.0391 is inoculated into fermenting air-dry sausage, it was found that it is inhibited to the growth of C.perfringens, and whole C.perfringens can be killed, while finding in fermenting air-dry sausage, which has the function of stronger its spore germination of inhibition and diauxic growth.Being found to be for the bacterial strain inhibits C.perfringens growth in fermentation meat product to provide solution.
Description
Technical field
The present invention relates to a lactobacillus plantarums in microorganisms technical field to the inhibiting effect of C.perfringens, and
Bacterial strain application antibacterial in food.
Background technique
C.perfringens (Clostridium perfringens) is that one kind is distributed widely in nature, humans and animals
Anaerobic sporebacteria in enteron aisle.The optimum temperature of its growth and breeding be 37~45 DEG C, the bacterium can generate the strong exotoxin of toxicity and
A variety of invasion enzymes.According to ectotoxic property and pathogenic difference, four classes: alpha type (CPA), beta type can be divided into
(CPB), epsilon type (ETX) and iota type (ITX)；It is different according to exotoxin is produced simultaneously, by C.perfringens be divided into A, B,
C, five types of D, E.It wherein, to human disease is A, c-type, wherein A type is most common, causes in mankind's emphysematous gangrene and food
Poison, c-type can lead to necrotic enteritis.In addition, C.perfringens also can produce other toxin, such as enterotoxin (CPE) and beta
2 types (CPB2) toxin etc..
Since C.perfringens is distributed widely in nature and animal intestinal tract, it is easy to contaminated food products, especially
It is poultry product, and from live fresh pork, beef and chicken to various meat products, recall rate is examined in 10% or more, chicken
Extracting rate has been even up to 84%.In addition to this, it is usually used in the spice of meat products ingredient, has also detected that C.perfringens
Presence.At present therefore, it is necessary to find out the substance or approach that can inhibit C.perfringens in fresh meat and meat products, with
Improve meat biological safety.
Lactobacillus plantarum is one kind of lactic acid bacteria, and conjunction is made with other lactic acid bacterias in the ability with very strong fermented food
Agent is invested in fermented product, can make fermented product quality, flavor, mouthfeel more preferably.Lactobacillus plantarum is mainly used for traditional food
Fermentation is a kind of microorganism organic food raw material in the pink of condition.While helping digest, it to alleviate bowel dysfunction,
Enteritis has good effect.It can prevent beans allergy.Lactobacillus plantarum have destroy pathogen, save food in nutrition at
The effects of part, vitamin, antioxidant.In addition, it can also manufacture needed by human body lysine.
Inhibit C.perfringens growth using microorganism as biological protection bacterium it has been reported that Nieto-Lozano etc. will
Pediococcus acidilactici (Pediococcus acidilactici) is applied in the dry intestines of Spain's fermentation, investigates its and inhibits perfringens
The ability of clostridium growth.The result shows that comparing with control group, the dry intestines of inoculating lactic acid piece coccus group, 60d and 15 DEG C is stored at 10 DEG C
When storing 30d, the quantity of C.perfringens reduces 2 and 0.8 log CFU/g value respectively.This shows Pediococcus acidilactici
It can be used as biological protection bacterium excellent in meat products, for inhibiting the growth of C.perfringens and other pathogenic bacteria.But
The prebiotic performance otherness of the probiotics of different genera is big, thus, it develops one plant of new having and inhibits C.perfringens
Lactic acid bacteria flows to C.perfringens in blocking meat products and also provides broader thinking and selection in human body intestinal canal.
Summary of the invention
Inhibit the strain richness of C.perfringens in fermented meat insufficient at this stage to improve, the purpose of the present invention is public affairs
Opening one plant, there is the lactobacillus plantarum of inhibition C.perfringens and its application, feature to include the following steps:
(1) the lactobacillus plantarum KLDS1.0391 described in the present invention is mentioned by dairy products key lab of Northeast Agricultural University
For, and China Microbiological bacterial strain preservation administration committee common micro-organisms center, deposit number are preserved on June 29th, 2009
Are as follows: CGMCC No.3151.
(2) by lactobacillus plantarum KLDS1.0391 of the invention in MRS fluid nutrient medium activation culture to the 3rd generation logarithm
After mid-term, it is inoculated in 8mL mDS-G culture medium (C.perfringens culture medium), while adding C.perfringens,
The two final concentration is set to reach 10 respectively7CFU/mL.37 DEG C of Anaerobic culturels for 24 hours after, perfringens are found by colony counting method
Clostridium total plate count is 4.2 × 105CFU/mL, and lactobacillus plantarum total plate count is 3.7 × 108CFU/mL.Show plant cream bar
Bacterium can inhibit the proliferation of C.perfringens, and kill part C.perfringens.
(3) lactobacillus plantarum KLDS1.0391 strain inoculated of the invention is activated after 3 generations in MRS culture medium in logarithm
Growth period is added in 8mL C.perfringens growth medium mDS-G, makes concentration 107CFU/mL, 37 DEG C of Anaerobic culturels
The bacterial strain is removed by filtration afterwards for 24 hours, inoculates clostridium perfringens strains, its final concentration is made to reach 107CFU/mL.37 DEG C are detested
After oxygen culture for 24 hours, to C.perfringens count plate, as a result measuring total plate count is 0, and C.perfringens in control group
Total plate count is 4.9 × 108CFU/mL.Show that lactobacillus plantarum fermentation liquid can kill C.perfringens completely.
(4) C.perfringens is inoculated into mDS culture medium, 37 DEG C of Anaerobic culturel 12h, 80 DEG C of heating 30min removings
Clostridium perfringens spore is prepared in living cells.Lactobacillus plantarum in logarithmic growth phase is added to 8mL mDS-G training
It supports in base, makes ultimate density 107CFU/mL, while Clostridium perfringens spore is added, so that its final concentration is reached 103CFU/mL。
37 DEG C of Anaerobic culturels measure lactobacillus plantarum and C.perfringens in culture solution afterwards for 24 hours and fall sum respectively 7.7 × 108CFU/
ML and 1.2 × 105CFU/mL, and C.perfringens total plate count is 6.8 × 10 in control group7CFU/mL, this shows plant cream
Bacillus inhibits gemma to sprout and carries out diauxic growth.
(5) inhibiting effect that Clostridium perfringens spore is sprouted for research lactobacillus plantarum fermentation liquid.By perfringens
Clostridium is inoculated into mDS culture medium, and 37 DEG C of Anaerobic culturels 12h, 80 DEG C of heating 30min remove living cells, and production gas pod is prepared
Film clostridium gemma.Lactobacillus plantarum KLDS1.0391 strain inoculated of the invention is activated after 3 generations in MRS culture medium in logarithm
Growth period is added in 8mL C.perfringens growth medium mDS-G, makes concentration 107CFU/mL, 37 DEG C of Anaerobic culturels
The bacterial strain is removed by filtration afterwards for 24 hours, inoculates Clostridium perfringens spore, its final concentration is made to reach 103CFU/mL.37 DEG C are detested
Oxygen culture measures C.perfringens in culture solution afterwards for 24 hours and falls sum 1.2 × 103CFU/mL, and perfringens shuttle in control group
Bacterium total plate count is 7.5 × 107CFU/mL, this shows that lactobacillus plantarum fermentation liquid sprouts inhibition pod membrane and carries out diauxic growth
With extremely strong effect.
(6) inhibiting effect that Clostridium perfringens spore is formed for research lactobacillus plantarum, first by lactobacillus plantarum
Be inoculated in simultaneously with C.perfringens mDS produce pod membrane culture medium in be mixed, 37 DEG C of Anaerobic culturels for 24 hours after, measure respectively
Wherein strain subject number and Clostridium perfringens spore number.It was found that there is no obvious suppressions for its formation to Clostridium perfringens spore
Production is used.
(7) lactobacillus plantarum is inoculated in mDS culture medium, 37 DEG C of Anaerobic culturels for 24 hours after, discovery lactobacillus plantarum growth
Phenomenon is unobvious, and after continuing culture to 48h, measurement lactobacillus plantarum clump count is 1.4 × 107CFU/mL.Be removed by filtration by
After trying bacterial strain, be inoculated with C.perfringens, 37 DEG C of Anaerobic culturels for 24 hours after, measure the gemma number that is wherein formed, the results showed that do not examine
Measure the presence of gemma.
(8) before being inoculated with, lactobacillus plantarum and C.perfringens or its gemma are mixed with proportion liquid, so that final meat stuffing
Middle C.perfringens bacterium number is 105CFU/g meat material (or gemma number is 102CFU/mL), lactobacillus plantarum bacterium number is 107CFU/g
Meat material.Intestines filling is filled into casing, carries out C. perfringens counts analysis after the 6d that ferments, the specific method is as follows: sterile working removes
Air-dry sausage casing is removed, intestines filling lean meat sample 10g is taken, is added in 90mL sterilizing saline solution, gradient after 4 DEG C of sufficiently oscillation 30min
Dilution, plate count.It finally found that its quantity is 8.2 × 10 in the directly Fermented Sausages of inoculation C.perfringens3CFU/ml connects
The quantity of final C.perfringens is 6.5 × 10 in the Fermented Sausages of kind spore3CFU/ml shows that inoculated plant lactobacillus can press down
The proliferation of C.perfringens processed simultaneously has certain killing effect to it, and to the sprouting of C.perfringens spore without apparent
Rejection ability.
(9) the above result shows that the increasing of C.perfringens can be effectively suppressed in lactobacillus plantarum KLDS1.0391 of the invention
It grows, inhibit the growth of C.perfringens and has certain killing effect to it.
(10) proliferation that C.perfringens can be effectively suppressed for lactobacillus plantarum, plays it and inhibits perfringens shuttle
The effective component of bacterium is identified, the antibacterial substance of lactobacillus plantarum generation and the organic acid of fermentation generation are found to be.
(11) lactobacillus plantarum KLDS1.0391 of the invention and its fermentation liquid can be applied in fermentation meat product to production gas
Capsular clostridium control effectively.
Specific embodiment
Below with reference to embodiment, the present invention will be further described, but does not therefore limit the present invention to the implementation
Among example range.
Embodiment 1: inoculated plant lactobacillus KLDS1.0391 sprouts C.perfringens growth and its gemma in air-dry sausage
The inhibiting effect of hair and growth
Activated lactobacillus plantarum is inoculated into MRS fluid nutrient medium to be incubated overnight, fermentation liquid 10,000 ×
G is centrifuged 10min under the conditions of 4 DEG C, and measures bacterium number using colony counting method, and lactobacillus plantarum is added during mixing filling, makes end
Concentration is about 107Cfu/g meat stuffing, intestines filling are filled into casing and carry out normal fermentation, and the access of lactobacillus plantarum can not only promote
The formation of ferment local-flavor, while the proliferation and growth of C.perfringens in Fermented Sausages can be effectively suppressed.
Claims (4)
1. one plant of inhibition C.perfringens proliferation growing plants lactobacillus and its application, it is characterised in that the method is such as
Under: method one: lactobacillus plantarum KLDS1.0391 can inhibit the proliferation of C.perfringens, and kill part perfringens shuttle
Bacterium；Method two: lactobacillus plantarum KLDS1.0391 fermentation liquid can all kill C.perfringens.Method three: lactobacillus plantarum
KLDS1.0391 can inhibit C.perfringens spore germination and carry out diauxic growth.Method four: lactobacillus plantarum
KLDS1.0391 fermentation liquid highly effective inhibition spore germination and can carry out diauxic growth, while can inhibit the formation of gemma.
Method five: lactobacillus plantarum KLDS1.0391 can inhibit the proliferation of C.perfringens in fermenting air-dry sausage and have to it certain
Killing effect.
2. lactobacillus plantarum described in accordance with the claim 1, it is characterised in that it activated for 3 generations in MRS culture medium when application
It is in logarithmic growth phase afterwards.
3. lactobacillus plantarum described in accordance with the claim 1, it is characterised in that the cell concentration of the lactobacillus plantarum of inoculation is about 1
×107CFU/mL。
4. lactobacillus plantarum described in accordance with the claim 1 and its fermentation liquid inhibit perfringens shuttle in method one and method two
Bacterium, it is characterised in that the C.perfringens of inoculation is 1 × 107CFU/mL, culture medium are that C.perfringens is proliferated dedicated training
Support base mDS-G.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110904000A (en) * | 2019-11-08 | 2020-03-24 | 东北农业大学 | Lactobacillus plantarum with cholesterol lowering effect and application thereof in Harbin air-dried sausage |
| CN113249252A (en) * | 2021-05-10 | 2021-08-13 | 合肥工业大学 | Method for preventing harmful bacteria and biofilm formation on surface of stainless steel product |
| CN115094008A (en) * | 2022-07-21 | 2022-09-23 | 宜兴市天石饲料有限公司 | Research and development method of biological antibacterial preparation for preventing and treating avian clostridium perfringens |
| CN115105490A (en) * | 2022-06-16 | 2022-09-27 | 青岛农业大学 | Plant essential oil composition for efficiently inhibiting clostridium perfringens and application thereof |
| CN117448213A (en) * | 2023-10-24 | 2024-01-26 | 山东宝来利来生物工程股份有限公司 | Lactobacillus plantarum for inhibiting clostridium perfringens and its progeny and application |
Citations (6)
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| CN110904000A (en) * | 2019-11-08 | 2020-03-24 | 东北农业大学 | Lactobacillus plantarum with cholesterol lowering effect and application thereof in Harbin air-dried sausage |
| CN113249252A (en) * | 2021-05-10 | 2021-08-13 | 合肥工业大学 | Method for preventing harmful bacteria and biofilm formation on surface of stainless steel product |
| CN115105490A (en) * | 2022-06-16 | 2022-09-27 | 青岛农业大学 | Plant essential oil composition for efficiently inhibiting clostridium perfringens and application thereof |
| CN115105490B (en) * | 2022-06-16 | 2024-01-30 | 青岛农业大学 | Plant essential oil composition for inhibiting clostridium perfringens and application thereof |
| CN115094008A (en) * | 2022-07-21 | 2022-09-23 | 宜兴市天石饲料有限公司 | Research and development method of biological antibacterial preparation for preventing and treating avian clostridium perfringens |
| CN117448213A (en) * | 2023-10-24 | 2024-01-26 | 山东宝来利来生物工程股份有限公司 | Lactobacillus plantarum for inhibiting clostridium perfringens and its progeny and application |
| CN117448213B (en) * | 2023-10-24 | 2024-06-04 | 山东宝来利来生物工程股份有限公司 | Lactobacillus plantarum for inhibiting clostridium perfringens and its progeny and application |
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