CN110272836A - One plant of Lactobacillus casei R10 and its application - Google Patents
One plant of Lactobacillus casei R10 and its application Download PDFInfo
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- 244000199866 Lactobacillus casei Species 0.000 title claims abstract description 44
- 235000013958 Lactobacillus casei Nutrition 0.000 title claims abstract description 44
- 229940017800 lactobacillus casei Drugs 0.000 title claims abstract description 44
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 17
- 244000005700 microbiome Species 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 241000196324 Embryophyta Species 0.000 claims description 8
- 235000000832 Ayote Nutrition 0.000 claims description 5
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 5
- 240000001980 Cucurbita pepo Species 0.000 claims description 5
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 5
- 235000015136 pumpkin Nutrition 0.000 claims description 5
- 108020004465 16S ribosomal RNA Proteins 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- CSNNHWWHGAXBCP-UHFFFAOYSA-L magnesium sulphate Substances [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 239000008101 lactose Substances 0.000 claims description 3
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 241000726221 Gemma Species 0.000 claims description 2
- 229910000397 disodium phosphate Inorganic materials 0.000 claims description 2
- 239000002054 inoculum Substances 0.000 claims description 2
- 230000001580 bacterial effect Effects 0.000 abstract description 14
- 238000011161 development Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 150000003839 salts Chemical class 0.000 abstract description 4
- 235000013406 prebiotics Nutrition 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 20
- 230000004083 survival effect Effects 0.000 description 15
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 12
- 241000894006 Bacteria Species 0.000 description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 10
- 239000004310 lactic acid Substances 0.000 description 10
- 235000014655 lactic acid Nutrition 0.000 description 10
- 239000002609 medium Substances 0.000 description 8
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 5
- 239000011780 sodium chloride Substances 0.000 description 5
- 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 4
- 239000012530 fluid Substances 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000006041 probiotic Substances 0.000 description 4
- 235000018291 probiotics Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 244000141359 Malus pumila Species 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 238000005138 cryopreservation Methods 0.000 description 3
- 238000011534 incubation Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- SIKJAQJRHWYJAI-UHFFFAOYSA-N Indole Chemical compound C1=CC=C2NC=CC2=C1 SIKJAQJRHWYJAI-UHFFFAOYSA-N 0.000 description 2
- 235000021016 apples Nutrition 0.000 description 2
- 235000020247 cow milk Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000019788 craving Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- XJRPTMORGOIMMI-UHFFFAOYSA-N ethyl 2-amino-4-(trifluoromethyl)-1,3-thiazole-5-carboxylate Chemical compound CCOC(=O)C=1SC(N)=NC=1C(F)(F)F XJRPTMORGOIMMI-UHFFFAOYSA-N 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 1
- PZOUSPYUWWUPPK-UHFFFAOYSA-N indole Natural products CC1=CC=CC2=C1C=CN2 PZOUSPYUWWUPPK-UHFFFAOYSA-N 0.000 description 1
- RKJUIXBNRJVNHR-UHFFFAOYSA-N indolenine Natural products C1=CC=C2CC=NC2=C1 RKJUIXBNRJVNHR-UHFFFAOYSA-N 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000000386 microscopy Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000002864 sequence alignment Methods 0.000 description 1
- 238000012163 sequencing technique Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000012549 training Methods 0.000 description 1
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23V2400/125—Casei
-
- 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
- C12R2001/245—Lactobacillus casei
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- 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)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses one plant of Lactobacillus casei R10 and its applications, belong to food microorganisms technical field.The Lactobacillus casei R10 is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, and deposit number is CGMCC No.16750.The bacterial strain has good acidproof, salt tolerant, resistance to sugared characteristic, has broad prospect of application in terms of fermented fruits and vegetables juice, the prebiotic product of development function.
Description
Technical field
The present invention relates to food microorganisms technical fields, and in particular to one plant of Lactobacillus casei R10 and its application.
Background technique
China is the world's largest fruits and vegetables producing country, but 1/5 of working modulus not as good as developed country, annual fresh fruit of vegetables are rotten
Rotten loss up to 30%, loss surpasses hundred billion yuan, has seriously affected the development of fruits and vegetables industry.Yield is big, price is low, working modulus is low and rotten
Loss be fruits and vegetables industry greatly presently, there are prominent question.The existing traditional garden stuff processing technology in China is for example filling, drying, marinated
Deng it is serious to there is fruit vegetable nutrient loss in process, the drawbacks such as conversion ratio is low, edible safety is poor.
Probiotics has been widely used in food, and craving of the people to green and healthy food and the approval to probiotics push away
Researcher's depth digging utilization biotechnology has been moved to change garden stuff processing status.It is developed using probiotics biofermentation technique
Fermentation fruit and vegetable food with special dietary healthcare function, can not only improve the flavor of fruit and vegetable product, enrich fruit and vegetable product
Designs and varieties, and increase the nutritive value and healthcare function of fruit and vegetable product, solve the bottle for restricting garden stuff processing industry development
Neck problem.
Most common bacterial strain is lactic acid bacteria in fruits and vegetables fermentation production process, but the lactic acid bacteria for applying to fermentation cow's milk is in the majority,
Application is studied also based on lactobacillus-fermented cow's milk, therefore these lactic acid bacterias can not be fermented well using fruits and vegetables as the production of raw material
Product make it have good nutriment and generate good flavor.Therefore, there are the fruits and vegetables of excellent fermenting property to ferment for exploitation
Special strain therefore is applied to the development trend in fruits and vegetables fermented product being fruits and vegetables industry certainty.
Summary of the invention
The object of the present invention is to provide one plant of Lactobacillus casei R10, which has very strong acidproof, salt tolerant, sugar tolerance
Can, it is suitble to do the probiotics of fruits and vegetables fermentation.
Goal of the invention is realized by following scheme: one plant of Lactobacillus casei R10(Lactobacillus casei R10) in
On November 16th, 2018 is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, and deposit number is
CGMCC No. 16750。
Further, Lactobacillus casei R10(Lactobacillus casei R10) morphological feature are as follows: circular colonies, table
Face is smooth, intermediate projections, milky, Gram-positive, no gemma, straight chain, quarter butt or elongated rod shape.
Further, Lactobacillus casei R10(Lactobacillus casei R10 16S rDNA complete sequence such as SEQ)
Shown in ID NO.1.
Further, Lactobacillus casei R10(Lactobacillus casei R10) answering in fruits and vegetables fermented product
With zymotechnique formula are as follows: Pumpkin Juice 33.3%, lactose 5%, sucrose 5%, Na2HPO40.05%, NaH2PO40.05%, MgSO4
0.03% citric acid 0.1%.Lactobacillus casei R10 is inoculated into above-mentioned formula with 3% inoculum concentration, 32 DEG C of constant-temperatureanaerobic anaerobic cultures 24
After h, producing acid amount is 165.6 g/L, and viable count is maintained at 109-1010cfu/mL。
Detailed description of the invention
Fig. 1 is the colony characteristics figure of the bacterial strain of one plant of isolated Lactobacillus casei R10 of the present invention, and Fig. 2 is the present invention
The micro- sem observation characteristic pattern of the Gram's staining of the bacterial strain of one plant of isolated Lactobacillus casei R10.
Specific embodiment
Below with reference to embodiment, the present invention is further explained, but not limited to the examples.Reality as used in the following examples
Proved recipe method is conventional method unless otherwise specified.The materials, reagents and the like used in the following examples, unless otherwise specified,
Commercially obtain.
Embodiment 1: this example demonstrates that the separation and identification of Lactobacillus casei R10
One, the separation of bacterial strain
Present invention bacterium from the microbiologic population in Yiyuan Apples In Mountainous Area producing region.
The apple sample in Yiyuan Apples In Mountainous Area producing region is taken, crushes and gradient dilution is 10-8Afterwards draw solution be applied to containing
In the MRS solid medium of bromocresol purple, 37 DEG C of 24 h of constant-temperatureanaerobic anaerobic culture；It is solid in acid MRS to select protrusion, faint yellow bacterium colony
Culture carries out primary election in body culture medium (pH 2.0), then selects target bacterium colony and continues in MRS solid medium with high salt (addition
10%NaCl and 0.5% calcium carbonate) in carry out final election, select the apparent single colonie continuous passage culture of yellow calcium circle and be no less than 3 times,
The single colonie purified.Picking individual colonies are inoculated in 37 DEG C of 18 h of culture in MRS fluid nutrient medium in case preservation and identification make
With.
Two, the identification of bacterial strain
Pure cultured spawn Gram-positive, microscopy be it is rod-shaped, hydrogen peroxide test, indole reaction, gelatin liquefaction experiment and
Hydrogen sulfide reaction result is feminine gender.Litmus milk tests and lactic acid chromatography test for identification are the result shows that the bacterial strain energy lactic acid producing is
Lactic acid bacteria.The aimed strain of purifying is subjected to the identification of 16S rDNA gene sequencing, as a result as shown in SEQ ID No.1, in NCBI
BLAST sequence alignment is carried out on website, as the result is shown the sequence and Lactobacillus casei (Lactobacillus casei) 16S
RDNA sequence homology is more than 99%.
In summary as a result, determine screening R10 bacterial strain be Lactobacillus casei (Lactobacillus casei).Application
The Strain Designation is Lactobacillus casei R10(by peopleLactobacillus casei R10 it), and is protected on November 16th, 2018
It is hidden in China Committee for Culture Collection of Microorganisms's common micro-organisms center, deposit number is CGMCC No. 16750.
Embodiment 2: this example demonstrates that the resistance to sugar test of the acidproof salt tolerant of Lactobacillus casei R10
Lactobacillus casei R10 glycerol cryopreservation tube is activated to cell concentration and is adjusted to 2.5 × 108, being then inoculated with pH is 2.0-3.0
MRS fluid nutrient medium, 37 DEG C of constant temperature incubations are control with 0 h sample in the separately sampled carry out count plate of 0 h and 3 h,
Calculate the survival rate of bacterial strain in sample, survival rate=(viable count of 3 h/0 h viable count) × 100%
| Bacterial strain | Survival rate in the MRS of pH=2.0 | Survival rate in the MRS of pH=2.5 | Survival rate in the MRS of pH=3.0 |
| Lactobacillus casei R10 | 90.5% | 99.4% | 114.5% |
| Compare lactic acid bacteria | 55.6% | 86.7% | 92.1% |
Lactobacillus casei R10 glycerol cryopreservation tube is activated to cell concentration and is adjusted to 2.5 × 108, being then inoculated with NaCl concentration is
The MRS fluid nutrient medium of 5.0%-10.0%, 37 DEG C of constant temperature incubations, in the separately sampled carry out count plate of 0 h and 3 h, with 0 h sample
Product are control, calculate the survival rate of bacterial strain in sample, survival rate=(viable count of 3 h/0 h viable count) × 100%
| Bacterial strain | Survival rate in the MRS containing 5.0%NaCl | Survival rate in the MRS containing 8.0%NaCl | Survival rate in the MRS containing 10.0%NaCl |
| Lactobacillus casei R10 | 102.4% | 94.8% | 88.3% |
| Compare lactic acid bacteria | 94.7% | 81.6% | 65.9% |
Lactobacillus casei R10 glycerol cryopreservation tube is activated to cell concentration and is adjusted to 2.5 × 108, is then inoculated with concentration of glucose
For the MRS fluid nutrient medium of 5.0%-10.0%, 37 DEG C of constant temperature incubations, in the separately sampled carry out count plate of 0 h and 3 h, with 0 h
Sample is control, calculates the survival rate of bacterial strain in sample, survival rate=(viable count of 3 h/0 h viable count) × 100%
| Bacterial strain | Survival rate in the MRS containing 5.0% glucose | Survival rate in the MRS containing 8.0% glucose | Survival rate in the MRS containing 10.0% glucose |
| Lactobacillus casei R10 | 105.2% | 94.1% | 84.4% |
| Compare lactic acid bacteria | 99.8% | 86.5% | 72.3% |
Embodiment 3: this example demonstrates that Lactobacillus casei R10 fermented fruits and vegetables juice
The preparation of Lactobacillus casei R10 seed liquor: the Lactobacillus casei R10 glycerol stocks pipe of preservation is inoculated into the training of MRS liquid
It supports in base, obtains the seed liquor of Lactobacillus casei R10 after 37 DEG C of 18 h of constant-temperatureanaerobic anaerobic culture.
It configures liquid fermentation medium: selecting pumpkin peeling deseeding to crush filtering, according to Pumpkin Juice 33.3%, lactose 5%, sugarcane
5%, Na of sugar2HPO40.05%, NaH2PO40.05%, MgSO40.03%, the proportion configuration of citric acid 0.1%, 121 DEG C, sterilizing 30
After min, it is cooled to 32 DEG C or so.The seed liquor of 3% Lactobacillus casei R10 is inoculated into liquid fermentation medium, 32 DEG C
After 24 h of constant-temperatureanaerobic anaerobic culture, producing acid amount is 165.6 g/L, and viable count is maintained at 109-1010cfu/mL.4 DEG C of refrigerators are put into protect
6 h of temperature, carry out taste allotment with sodium citrate and sucrose, and the strong lactic acid bacteria hair of tasty, natural pumpkin taste can be obtained
Ferment beverage.
Sequence table
<110>Shandong Technology Univ
<120>one plants of Lactobacillus casei R10 and its applications
<160> 1
<170> SIPOSequenceListing 1.0
<210> 1
<211> 1440
<212> DNA
<213>Lactobacillus casei R10 (Lactobacillus plantarum R10)
<400> 1
ggccttgcgg ggtgctatac atgcaagtcg aacgagttct cgttgatgat cggtgcttgc 60
accgagattc aacatggaac gagtggcgga cgggtgagta acacgtgggt aacctgccct 120
taagtggggg ataacatttg gaaacagatg ctaataccgc atagatccaa gaaccgcatg 180
gttcttggct gaaagatggc gtaagctatc gcttttggat ggacccgcgg cgtattagct 240
agttggtgag gtaatggctc accaaggcga tgatacgtag ccgaactgag aggttgatcg 300
gccacattgg gactgagaca cggcccaaac tcctacggga ggcagcagta gggaatcttc 360
cacaatggac gcaagtctga tggagcaacg ccgcgtgagt gaagaaggct ttcgggtcgt 420
aaaactctgt tgttggagaa gaatggtcgg cagagtaact gttgtcggcg tgacggtatc 480
caaccagaaa gccacggcta actacgtgcc agcagccgcg gtaatacgta ggtggcaagc 540
gttatccgga tttattgggc gtaaagcgag cgcaggcggt tttttaagtc tgatgtgaaa 600
gccctcggct taaccgagga agcgcatcgg aaactgggaa acttgagtgc agaagaggac 660
agtggaactc catgtgtagc ggtgaaatgc gtagatatat ggaagaacac cagtggcgaa 720
ggcggctgtc tggtctgtaa ctgacgctga ggctcgaaag catgggtagc gaacaggatt 780
agataccctg gtagtccatg ccgtaaacga tgaatgctag gtgttggagg gtttccgccc 840
ttcagtgccg cagctaacgc attaagcatt ccgcctgggg agtacgaccg caaggttgaa 900
actcaaagga attgacgggg gcccgcacaa gcggtggagc atgtggttta attcgaagca 960
acgcgaagaa ccttaccagg tcttgacatc ttttgatcac ctgagagatc aggtttcccc 1020
ttcgggggca aaatgacagg tggtgcatgg ttgtcgtcag ctcgtgtcgt gagatgttgg 1080
gttaagtccc gcaacgagcg caacccttat gactagttgc cagcatttag ttgggcactc 1140
tagtaagact gccggtgaca aaccggagga aggtggggat gacgtcaaat catcatgccc 1200
cttatgacct gggctacaca cgtgctacaa tggatggtac aacgagttgc gagaccgcga 1260
ggtcaagcta atctcttaaa gccattctca gttcggactg taggctgcaa ctcgcctaca 1320
cgaagtcgga atcgctagta atcgcggatc agcacgccgc ggtgaatacg ttcccgggcc 1380
ttgtacacac cgcccgtcac accatgagag tttgtaacac ccgaagccgg tggcgtaacc 1440
Claims (5)
1. one plant of Lactobacillus casei R10(Lactobacillus casei R10) it is preserved in Chinese microorganism strain preservation management
Committee's common micro-organisms center, deposit number are CGMCC No. 16750.
2. Lactobacillus casei R10 according to claim 1, it is characterised in that: circular colonies, surface is smooth, intermediate projections,
Milky, Gram-positive, no gemma, straight chain, quarter butt or elongated rod shape.
3. Lactobacillus casei R10 according to claim 1, it is characterised in that: the 16S rDNA of Lactobacillus casei R10 is such as
Shown in SEQ ID NO.1.
4. a kind of application of Lactobacillus casei R10 described in claim 1 in fruits and vegetables fermented product, zymotechnique formula
Are as follows: Pumpkin Juice 33.3%, lactose 5%, sucrose 5%, Na2HPO40.05%, NaH2PO40.05%, MgSO40.03% citric acid 0.1%.
5. Lactobacillus casei R10 is inoculated into above-mentioned formula with 3% inoculum concentration, after 32 DEG C of 24 h of constant-temperatureanaerobic anaerobic culture, acid amount is produced
For 165.6 g/L, viable count is maintained at 109-1010 cfu/mL。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811521803.6A CN110272836A (en) | 2018-12-13 | 2018-12-13 | One plant of Lactobacillus casei R10 and its application |
Applications Claiming Priority (1)
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| CN111676167A (en) * | 2020-06-30 | 2020-09-18 | 贵州大学 | Lactobacillus casei LB20201 and application thereof |
| CN116948916A (en) * | 2023-08-11 | 2023-10-27 | 四川大学 | Lactobacillus casei and application thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111676167A (en) * | 2020-06-30 | 2020-09-18 | 贵州大学 | Lactobacillus casei LB20201 and application thereof |
| CN116948916A (en) * | 2023-08-11 | 2023-10-27 | 四川大学 | Lactobacillus casei and application thereof |
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