CN109321486A - 一株具有降解亚硝酸盐和生物胺的乳酸菌及其应用 - Google Patents
一株具有降解亚硝酸盐和生物胺的乳酸菌及其应用 Download PDFInfo
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- CN109321486A CN109321486A CN201811089400.9A CN201811089400A CN109321486A CN 109321486 A CN109321486 A CN 109321486A CN 201811089400 A CN201811089400 A CN 201811089400A CN 109321486 A CN109321486 A CN 109321486A
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- lactic acid
- acid bacteria
- biogenic amine
- nitrite
- lab
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- 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
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Landscapes
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- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicinal Chemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
本发明属于微生物技术领域，公开了一种具有降解亚硝酸盐和生物胺的乳酸菌及其应用。该菌株的名称为乳酸菌(Lactobacillus plantarum)LAB‑H1，保藏在广东省微生物菌种保藏中心，保藏地址为广州市先烈中路100号大院59号大楼5楼；保藏编号为GDMCC 60413，保藏日期为2018年7月9日。该乳酸菌LAB‑H1为革兰氏阳性、过氧化氢酶阴性、产乳酸阳性的短杆菌株。该乳酸菌LAB‑H1可应用于食品中的发酵剂，降解食品中亚硝酸盐和生物胺，降解率高，对亚硝酸盐和生物胺的降解率分别可达98.32％和49.59％。
Description
技术领域
本发明属于微生物技术领域，更具体地，涉及一株具有降解亚硝酸盐和生物胺的乳酸菌及其应用。
背景技术
生物胺和亚硝酸盐普遍存在于食品尤其是发酵食品中，在发酵肉制品、发酵海产品、发酵乳制品和发酵蔬菜等发酵食品中均有生物胺和亚硝酸盐产生的报道。其中，生物胺是具有生物活性的有机碱，具有重要的生理功能，在人体中，生物胺参与大脑活动，与体温、胃液pH值、胃酸分泌和免疫相关；精胺、亚精胺和腐胺等生物胺参与细胞生长和分化；生物胺还能够控制血压，增强代谢活力，消除自由基等；此外，酪胺和组胺在人和动物激素介导方面也具有重要作用。但是当人体外源摄入过量生物胺时，会打破这种平衡，并造成人心血管系统和神经系统的损伤，引起诸如头痛，恶心，心悸，血压变化，呼吸紊乱等过敏反应，严重的情况下甚至会出现脑出血和死亡。有研究指出，只要氨基酸摄入充足，机体靠自身合成的生物胺即可满足基本生理功能需求，无需外源补充。
亚硝酸盐是强氧化剂，会与血液中的血红蛋白结合，长期使用会造成智力迟钝，听力和视觉反应变迟钝等；若大量食用，会造成组织缺氧，引起肠源性青紫症等，而且亚硝酸盐对人体的碘代谢具有一定的干扰作用，会造成甲状腺肿大；另外，亚硝酸盐在人体酸性条件下，能与生物胺类和一些蛋白质的分解产物氨基化合物发生反应，产生类似亚硝胺的化合物，而亚硝胺可诱发肝癌和食道癌等癌症，亚硝胺还会引起DNA烷化，导致致崎性，如果母体长期食入大量硝酸盛或亚硝酸盐，导致细胞突变或通过胎盘传送亚硝胺来影响胎儿，最后可能导致胎儿崎形。
现有的亚硝酸盐和生物胺去除或降解方法都有一定的局限性，如化学法添加食品添加剂成本高，对原始风味有影响，同时产生食品安全的风险等；物理方法超高压处理或者加入吸附能力强的物质，都会对食品造成一定影响；生物法是加入对以上两种物质具有降解能力的菌株，以达到去除的效果。与另外两种方法对比，生物法具有成本低，高效，安全的特点。已有研究报道表明，传统发酵食品中乳酸菌具有降解亚硝酸盐和生物胺的能力。
现有技术均为具有降解单一成分的乳酸菌研究，即从泡菜中分离筛选出具有降解亚硝酸盐的乳酸菌菌株，或者是从发酵肉类中筛选出具有降解生物胺能力的乳酸菌菌株，兼具降解亚硝酸盐和生物胺能力的乳酸菌则极为鲜见。从传统发酵食品中筛选出兼具两种能力的乳酸菌作为发酵剂，对于开发功能性乳酸菌发酵剂和一定程度解决食品安全问题提出良好的应用前景。
发明内容
为了解决上述现有技术存在的不足和缺点，提供一株具有降解亚硝酸盐和生物胺的乳酸菌(Lactobacillus plantarum)LAB-H1。该菌株是从传统的发酵泡菜中分离得到的乳酸菌菌株，其具有高效降解亚硝酸盐能力，同时该菌株对7种常见的生物胺具有很好的降解能力。
本发明的另一目的在于提供上述具有降解亚硝酸盐和生物胺的乳酸菌在发酵食品中的应用。该菌株可以用作发酵香肠和泡菜等的发酵剂添加到发酵食品中，同时兼具降解亚硝酸盐和生物胺的功能。该菌株在模拟的食品香肠环境和MRS培养基中，证明发现不产生生物胺。该菌株在模拟香肠的环境中，具有较好的产酸和生长能力，具有作为乳酸菌发酵剂的应用前景。
本发明的目的通过下述技术方案来实现：
一株具有降解亚硝酸盐和生物胺的乳酸菌，该菌株名称为乳酸菌(Lactobacillusplantarum)LAB-H1，保藏在广东省微生物菌种保藏中心，保藏地址为广州市先烈中路100号大院59号大楼5楼；保藏编号为GDMCC 60413，保藏日期为2018年7月9日。
本发明所述的具有亚硝酸盐和生物胺的乳酸菌的形态特性为短杆菌，其主要的生理生化特征为革兰氏阳性、过氧化氢酶阴性、产乳酸阳性的菌株。
本发明的所述具有亚硝酸盐和生物胺的乳酸菌(Lactobacillus plantarum)LAB-H1的16S rDNA序列如SEQ ID NO：1所示。
通过16S rDNA序列比对分析，发现本发明的菌株与植物乳杆菌(Lactobacillusplantarum)的同源性达到99％。通过结合菌体形态特征、生长条件、生理生化鉴定结果确定乳酸菌(Lactobacillus plantarum)LAB-H1属于乳酸菌菌属的一个新变种，命名为乳酸菌(Lactobacillus plantarum)LAB-H1。
本发明的第二个方面，提供所述的具有降解亚硝酸盐和生物胺的乳酸菌作为发酵剂在食品中的应用。
本发明的具有降解亚硝酸盐和生物胺的乳酸菌作为发酵剂在食品中的应用。能够同时降解食品中的亚硝酸盐和生物胺。
进一步地，所述生物胺为腐胺、尸胺、酪胺、β-苯乙胺、组胺、色胺或亚精胺中的一种以上。
优选地，所述食品包括香肠和泡菜。
与现有技术相比，本发明具有以下有益效果：
1.本发明的乳酸菌LAB-H1在筛选培养基MRS培养基中和高盐条件的模拟香肠发酵培养基中，都能很好的降解亚硝酸盐。实验的数据表明，在MRS培养基情况下，48h后乳酸LAB-H1对亚硝酸盐的降解率为98.32％，而在模拟香肠发酵环境培养基下，该菌株对亚硝酸盐的降解率达57.2％。
2.本发明的乳酸菌LAB-H1不仅能降解亚硝酸盐，还能高效降解生物胺，能一次性解决发酵食品中亚硝酸盐和生物胺这两个安全问题。实验数据表明，乳酸菌LAB-H1在MRS培养基中对总胺的降解能力达到49.59％。
3.本发明的乳酸菌LAB-H1来源于传统食品泡菜，经过生物化学和分子生物学鉴定，为植物乳杆菌，具有食品安全性。另外，该菌株在模拟香肠环境中具有良好的生长能力和产酸能力，可为理想的发酵剂。
附图说明
图1是本发明的乳酸菌LAB-H1在电子显微镜下的形态照片。
具体实施方式
下面结合具体实施例进一步说明本发明的内容，但不应理解为对本发明的限制。若未特别指明，实施例中所用的技术手段为本领域技术人员所熟知的常规手段。除非特别说明，本发明采用的试剂、方法和设备为本技术领域常规试剂、方法和设备。
实施例1乳酸菌(Lactobacillus plantarum)LAB-H1的初筛
从广州及潮汕等地收集农家自制的泡菜汤汁，将样品用无菌水进行十倍稀释法(10-1、10-2、10-3、10-4倍)，取梯度稀释样品均匀涂布至MRS改良琼脂培养基：(蛋白胨10.0g/L，牛肉浸粉8.0g/L，酵母浸粉4.0g/L，葡萄糖20.0g/L，磷酸氢二钾2.0g/L，柠檬酸氢二钾2.0g/L，乙酸钠5.0g/L，硫酸镁0.2g/L，硫酸锰0.04g/L，吐温801.0g/L，琼脂15g/L，20g/L碳酸钙，0.2g/L溴甲酚绿)上，每个梯度做三个平行，30℃恒温培养，挑选具有溶钙圈的典型乳酸菌菌落形态的单菌落在平板上进行划线纯化，传代一次，经镜检为纯种后，结合菌落形态，革兰氏染色、接触酶试验和乳酸纸层析。
利用16s rDNA通用引物：
上游引物(27F)：5’AGA GTT TGA TCC TGG CTC AG 3’
下游引物(1492R)：5’TAC GGY TAC CTT GTT ACG ACT T 3’
以基因组为模版进行扩增，产物经纯化后扩增其16S rDNA全部基因，测序结果如SEQ ID NO：1所示。将SEQ ID NO：1中所示的长为1481bp的16S rDNA基因序列与Blast搜索程序从数据库(NCBI)中基因序列进行比对分析，发现菌株与植物乳杆菌(Lactobacillusplantarum)同源性达到99％。
综合上述的生理生化特性，16S rDNA基因序列结果，本发明所筛选的细菌应归属植物乳杆菌菌属的一个新变种，命名为乳酸菌(Lactobacillus plantarum)LAB-H1。该菌株名称为乳酸菌(Lactobacillus plantarum)LAB-H1，于2018年7月9日保藏于保藏在广东省微生物菌种保藏中心，保藏地址为广州市先烈中路100号大院59号大楼5楼；保藏编号为GDMCC 60413。
实施例2乳酸菌LAB-H1菌株降解亚硝酸盐实验
下面对本发明筛选得到的乳酸菌LAB-H1降解亚硝酸盐的能力进行试验验证的方法如下：
观察分离的乳酸菌LAB-H1在含有150μg/ml NaNO2的MRS培养基和模拟香肠发酵条件培养基中，亚硝酸盐的降解情况，按1：1000的接种量将浓度为2×106CFU·ml-1乳酸菌分别接种到两种培养基中，30℃培养48h，每隔12小时测量一次亚硝酸盐浓度。采用GB5009.33-2010中的盐酸萘乙二胺法对亚硝酸盐含量进行检测，在此之前先用亚硝酸盐进行标准曲线的绘制，结果见表1，可以看出，在MRS培养基情况下，48h后乳酸菌LAB-H1对亚硝酸盐的降解率菌达到98.32％，而在模拟香肠发酵环境培养基下，所有乳酸菌LAB-H1对亚硝酸盐的降解率达到57.2％。
实施例3乳酸菌LAB-H1菌株降解生物胺实验
下面对本发明筛选得到的乳酸菌LAB-H1降解生物胺的能力进行试验验证的方法如下：
按1：1000的接种量将筛选所得的乳酸菌(Lactobacillus sp.)LAB-H1分别接种到含七种生物胺(腐胺、尸胺、酪胺、β-苯乙胺、组胺、色胺、亚精胺，含量分别为100mg/ml)的MRS培养基(pH值为6.5)中，30℃培养24h，然后离心取1ml上清液进行丹磺酰氯衍生，衍生的具体方法为：1ml样品中加入200μl的2mol/l氢氧化钠溶液，使之成碱性，后加入300μl饱和碳酸氢钠溶液进行缓冲，再加入1ml衍生剂丹磺酰氯溶液(10mg/ml丙酮)，40℃水浴45min，黑暗中进行，之后加入100μl氨水，黑暗中静置30min，60℃水浴15min以停止衍生，最后用乙腈定容到5ml，过0.45μm的有机滤膜；之后进行高效液相色谱以对生物胺进行定量。在此之前先用七种生物胺的标样进行标准曲线的绘制，所得到乳酸菌48h内对生物胺的降解如表1所示。
表1乳酸菌LAB-H1在48h内对生物胺的降解率
实施例4乳酸菌LAB-H1不产生生物胺的实验
模拟香肠发酵条件配置培养基，并加入几种生物胺的前体氨基酸：组氨酸、酪氨酸、赖氨酸、鸟氨酸、色氨酸、精氨酸、苯丙氨酸各10g/ml，调节pH为6.5，按1：1000的接种量把各乳酸菌接种到20ml的培养基中，不接菌培养基为空白对照组，30℃培养36h，之后按照实施例3的衍生和测量方法测量各组生物胺含量。另外，用MRS培养基代替模拟培养基，鉴定乳酸菌在正常情况下生物胺的产生情况，其结果如表2和表3所示，其中，在MRS培养基中，乳酸菌LAB-H1仅产生少量腐胺。而在模拟香肠发酵培养基中，只有，乳酸菌LAB-H1不产生任何生物胺，由于我们所筛选的乳酸菌主要用于香肠、泡菜等高盐环境中发酵，所有选取乳酸菌H1作为主要研究对象。
表2 MRS培养基中乳酸菌LAB-H1生物胺的产生情况
表3模拟香肠发酵培养基中乳酸菌LAB-H1生物胺的产生情况
最后，通过全自动化生长曲线分析仪测得，乳酸菌LAB-H1在模拟香肠的生长能力较MRS培养基中相比有所降低，但是仍然可以保持75％以上的生长活力。同时，乳酸菌LAB-H1在上述两种生长环境中能保持相同的产酸能力，即在培养8小时后培养基pH值降到5左右，24小时候后培养基pH值降到4左右，之后维持不变。
上述实施例为本发明较佳的实施方式，但本发明的实施方式并不受上述实施例的限制，其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合和简化，均应为等效的置换方式，都包含在本发明的保护范围之内。
序列表
<110> 广东工业大学
<120> 一株具有降解亚硝酸盐和生物胺的乳酸菌及其应用
<130> 1
<160> 1
<170> PatentIn version 3.5
<210> 1
<211> 1481
<212> DNA
<213> 乳酸菌（Lactobacillus plantarum）LAB-H1
<400> 1
tccgcacttg gggcgtgcta tacatgcaag tcgaacgaac tctggtattg attggtgctt 60
gcatcatgat ttacatttga gtgagtggcg aactggtgag taacacgtgg gaaacctgcc 120
cagaagcggg ggataacacc tggaaacaga tgctaatacc gcataacaac ttggaccgca 180
tggtccgagt ttgaaagatg gcttcggcta tcacttttgg atggtcccgc ggcgtattag 240
ctagatggtg gggtaacggc tcaccatggc aatgatacgt agccgacctg agagggtaat 300
cggccacatt gggactgaga cacggcccaa actcctacgg gaggcagcag tagggaatct 360
tccacaatgg acgaaagtct gatggagcaa cgccgcgtga gtgaagaagg gtttcggctc 420
gtaaaactct gttgttaaag aagaacatat ctgagagtaa ctgttcaggt attgacggta 480
tttaaccaga aagccacggc taactacgtg ccagcagccg cggtaatacg taggtggcaa 540
gcgttgtccg gatttattgg gcgtaaagcg agcgcaggcg gttttttaag tctgatgtga 600
aagccttcgg ctcaaccgaa gaagtgcatc ggaaactggg aaacttgagt gcagaagagg 660
acagtggaac tccatgtgta gcggtgaaat gcgtagatat atggaagaac accagtggcg 720
aaggcggctg tctggtctgt aactgacgct gaggctcgaa agtatgggta gcaaacagga 780
ttagataccc tggtagtcca taccgtaaac gatgaatgct aagtgttgga gggtttccgc 840
ccttcagtgc tgcagctaac gcattaagca ttccgcctgg ggagtacggc cgcaaggctg 900
aaactcaaag gaattgacgg gggcccgcac aagcggtgga gcatgtggtt taattcgaag 960
ctacgcgaag aaccttacca ggtcttgaca tactatgcaa atctaagaga ttagacgttc 1020
ccttcgggga catggataca ggtggtgcat ggttgtcgtc agctcgtgtc gtgagatgtt 1080
gggttaagtc ccgcaacgag cgcaaccctt attatcagtt gccagcatta agttgggcac 1140
tctggtgaga ctgccggtga caaaccggag gaaggtgggg atgacgtcaa atcatcatgc 1200
cccttatgac ctgggctaca cacgtgctac aatggatggt acaacgagtt gcgaactcgc 1260
gagagtaagc taatctctta aagccattct cagttcggat tgtaggctgc aactcgccta 1320
catgaagtcg gaatcgctag taatcgcgga tcagcatgcc gcggtgaata cgttcccggg 1380
ccttgtacac accgcccgtc acaccatgag agtttgtaac acccaaagtc ggtggggtaa 1440
ccttttagga accagccgcc ctaaagttga accggaaatg a 1481
Claims (6)
1.一株具有降解亚硝酸盐和生物胺的乳酸菌，其特征在于，该菌株名称为乳酸菌(Lactobacillusplantarum)LAB-H1，保藏在广东省微生物菌种保藏中心，保藏地址为广州市先烈中路100号大院59号大楼5楼；保藏编号为GDMCC60413，保藏日期为2018年7月9日。
2.根据权利要求1所述的一株具有降解亚硝酸盐和生物胺的乳酸菌，其特征在于，所述乳酸菌(Lactobacillusplantarum)LAB-H1的16S rDNA序列如SEQID NO：1所示。
3.如权利要求1所述的一株具有降解亚硝酸盐和生物胺的乳酸菌作为发酵剂在食品中的应用。
4.根据权利要求3所述的一株具有降解亚硝酸盐和生物胺的乳酸菌作为发酵剂在食品中的应用，其特征在于，所述乳酸菌(Lactobacillusplantarum)LAB-H1能够降解食品中的亚硝酸盐和生物胺。
5.根据权利要求3所述的一株具有降解亚硝酸盐和生物胺的乳酸菌作为发酵剂在食品中的应用，其特征在于，所述生物胺为腐胺、尸胺、酪胺、β-苯乙胺、组胺、色胺或亚精胺中的一种以上。
6.根据权利要求3所述的一株具有降解亚硝酸盐和生物胺的乳酸菌作为发酵剂在食品中的应用，其特征在于，所述食品为香肠或泡菜。
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| CN110257285A (zh) * | 2019-06-19 | 2019-09-20 | 华中农业大学 | 一株具有高效降解亚硝酸盐及强产酸功能的植物乳杆菌及其应用 |
| CN112063542A (zh) * | 2020-01-14 | 2020-12-11 | 新疆中亚食品研发中心(有限公司) | 一种副干酪乳杆菌cicc 6277及其在新疆特色辣椒发酵中的应用 |
| CN113308501A (zh) * | 2021-07-09 | 2021-08-27 | 甘肃省科学院生物研究所 | 一种乳酸菌胞外多糖的制备方法 |
| CN114350557A (zh) * | 2021-12-31 | 2022-04-15 | 广东省农业科学院蚕业与农产品加工研究所 | 一株发酵乳杆菌及其应用 |
| CN114395512A (zh) * | 2022-02-22 | 2022-04-26 | 宁夏大学 | 一株可降解生物胺的乳酸菌及其应用 |
| WO2024063545A1 (ko) * | 2022-09-20 | 2024-03-28 | 주식회사 지아이바이옴 | 락토바실러스 플란타룸 균주를 포함하는 장내 대사산물 조성의 개선을 위한 조성물 |
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| CN114350557A (zh) * | 2021-12-31 | 2022-04-15 | 广东省农业科学院蚕业与农产品加工研究所 | 一株发酵乳杆菌及其应用 |
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| CN114395512A (zh) * | 2022-02-22 | 2022-04-26 | 宁夏大学 | 一株可降解生物胺的乳酸菌及其应用 |
| CN114395512B (zh) * | 2022-02-22 | 2024-01-16 | 宁夏大学 | 一株可降解生物胺的乳酸菌及其应用 |
| WO2024063545A1 (ko) * | 2022-09-20 | 2024-03-28 | 주식회사 지아이바이옴 | 락토바실러스 플란타룸 균주를 포함하는 장내 대사산물 조성의 개선을 위한 조성물 |
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