CN110643532B - Oil-degraded lactobacillus paracasei and application thereof - Google Patents
Oil-degraded lactobacillus paracasei and application thereof Download PDFInfo
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- CN110643532B CN110643532B CN201910904562.1A CN201910904562A CN110643532B CN 110643532 B CN110643532 B CN 110643532B CN 201910904562 A CN201910904562 A CN 201910904562A CN 110643532 B CN110643532 B CN 110643532B
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- lactobacillus paracasei
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- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/061—Addition of, or treatment with, microorganisms
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Abstract
The invention discloses a grease-degraded lactobacillus paracasei F3 with the preservation number of CGMCC No. 18355. The lactobacillus paracasei F3 can degrade blend oil, peanut oil and sesame oil, and has the best degradation effect on the sesame oil, and the degradation rate is 39.38%. The strain can detect obvious lipase activity, and the enzyme activity is up to 11.08U/mL. Meanwhile, the lactobacillus paracasei F3 can degrade various fatty acids in the sesame oil, particularly linoleic acid, oleic acid, elaidic acid, palmitic acid, linolenic acid and other fatty acids, and the total degradation rate of the fatty acids in the sesame oil can reach 6.71 mg/mL. The lactobacillus paracasei F3 shows excellent acid and bile salt resistance in the tolerance experiment of artificial gastric juice, artificial intestinal juice and bile salt, can resist gastric juice and intestinal juice of a human body, can be used as probiotic bacteria with excellent performance, and can survive and play a role in intestinal tracts. The lactobacillus paracasei F3 can be used as a food additive or directly prepared into food, health care products and the like.
Description
Technical Field
The invention belongs to the technical field of lactic acid bacteria, and relates to a strain of lactobacillus paracasei capable of degrading oil and application thereof.
Background
The dietary fat is an important energy source of the human body and plays an important role in maintaining the energy balance of the human body. With the development of economy, the factors of sufficient food supply and the like, the fat intake in diet is obviously increased, and the occurrence of chronic diseases such as obesity, coronary heart disease, diabetes, tumor and the like can be promoted by the excessively high dietary fat intake. At present, the ways of reducing fat intake mainly change the cooking ways of foods, reduce intake or adopt fat substitutes and the like, and although the ways can reduce the fat intake to a certain extent, people have difficulty in resisting the taste and flavor of high-fat foods.
After the fat is ingested, the fat is decomposed into short-chain fatty acids mainly by pancreatic lipase and gastric lipase in the small intestine, and for the old and the newborn, the lipase has small amount, low activity and weak digestion capability to the fat, and the fat indigestion diarrhea often appears.
Research shows that microorganisms can hydrolyze oil, a plurality of microorganisms capable of reducing oil are screened at present, including Bacillus spp, Pseudomonas, Aeromonas, Acinetobacter, Candida and the like, and the screened microorganisms capable of degrading oil are mainly used for treating industrial wastewater, kitchen waste and the like, so that screening of oil-reducing bacteria capable of being used for food or directly eating is of great significance.
Lactic acid bacteria are a general term for a large group of bacteria that can produce a large amount of lactic acid by utilizing carbohydrate metabolism, and are closely related to human life. Researches find that the lactic acid bacteria have the effects of relieving lactose intolerance, reducing cholesterol level, regulating gastrointestinal flora balance, enhancing organism immunity and the like, and are widely applied to the fields of industrial lactic acid production, food fermentation, health-care products and the like, such as fermented yoghourt, cheese, milk beverages, microecologics, fermented sausages and the like.
Disclosure of Invention
The invention aims to provide a lactobacillus paracasei strain with oil degradation capability, which is suitable for food preparation or direct eating.
The inventor selects a strain for degrading three kinds of oil of blend oil, peanut oil and sesame oil from glutinous rice wine lees by taking blend oil as a unique carbon source through thallus enrichment, primary screening, secondary screening culture and the like, has the best degradation effect on the sesame oil, is identified as Lactobacillus paracasei (Lactobacillus paracasei) through molecular biology, and is named as Lactobacillus paracasei F3. The strain is preserved in China general microbiological culture Collection center (CGMCC) at 8.1.2019, wherein the preservation address is No. 3 of Xilu No.1 Beijing university of Tokyo and Yangyang province, and the preservation number is CGMCC No. 18355.
The invention also provides a culture method of the lactobacillus paracasei F3, which comprises the following steps: inoculating Lactobacillus paracasei F3 into a culture medium with oil as a sole carbon source, culturing at pH of 7.0 and culture temperature of 37 deg.C, and fermenting and culturing.
The lactobacillus paracasei is a probiotic which can be used in health-care food, and the lactobacillus paracasei with the function of reducing oil and fat can be used in various food processing treatments, such as cheese production, sausage production, various oil-containing cakes, bacterial powder production and the like, due to the functions of reducing the oil and fat content, generating short-chain fatty acid with special flavor, endowing the food with special flavor and the like. In addition, aerobic bacteria are adopted in the conventional oil-containing sewage treatment, dissolved oxygen cannot be effectively supplemented after being utilized by microorganisms due to an oil layer on the water surface, so that the growth of the microorganisms and the degradation of oil are inhibited, and lactobacillus paracasei is facultative anaerobic bacteria and can be mixed with the aerobic bacteria for the treatment of the oil-containing sewage.
Further, the invention also provides application of the lactobacillus paracasei F3 in degrading grease.
In the above application, the specific application method is as follows: the lactobacillus paracasei F3 is inoculated into a substance containing oil and fat to degrade the oil and fat.
Further, the invention provides a food or food additive for degrading oil and fat, wherein the food or food additive contains lactobacillus paracasei F3.
The food or food additive can be food or food additive which is conventionally used by lactobacillus paracasei as probiotics in the field, such as cheese, sausage, oil cake, bacterial powder and the like.
Compared with the prior art, the invention has the following advantages:
the lactobacillus paracasei F3 is an edible strain with the first strain capable of degrading oil. The lactobacillus paracasei F3 can degrade blend oil, peanut oil and sesame oil, and has the best degradation effect on the sesame oil, and the degradation rate is 39.38%. The degradation curve shows that the strain basically enters a stationary phase within 12h, and the viable count is 7.7 LogCFU.mL-1The degradation rate of the oil increases with the number of living bacteria. The strain can detect obvious lipase activity, and the enzyme activity is up to 11.08U/mL. Meanwhile, the lactobacillus paracasei F3 can degrade various fatty acids in the sesame oil, particularly linoleic acid, oleic acid, elaidic acid, palmitic acid, linolenic acid and other fatty acids, and the total degradation rate of the fatty acids in the sesame oil can reach 6.71 mg/mL. The lactobacillus paracasei F3 shows excellent acid and bile salt resistance in the tolerance experiment of artificial gastric juice, artificial intestinal juice and bile salt, can resist gastric juice and intestinal juice of a human body, can be used as probiotic bacteria with excellent performance, and can survive and play a role in intestinal tracts.
Description of the figures
FIG. 1 is a diagram showing the results of the acclimatization and culture of the strain of the present invention.
FIG. 2 is a diagram showing the results of primary screening culture of the strain of the present invention.
FIG. 3 is a graph showing the results of rescreening the strains of the present invention.
FIG. 4 is a microscopic image of the strain of the present invention.
FIG. 5 is an agarose gel electrophoresis of the PCR amplified 16S rDNA of the present invention.
FIG. 6 is a graph showing the degradation rate of the strain of the present invention to fats and oils.
FIG. 7 is a graph showing the degradation curve of the strain of the present invention degrading blended oil.
FIG. 8 is a graph showing the change of fatty acid content in the blend oil degraded by the strain of the present invention.
Table 1 shows the information of the grease used in the test.
Table 2 shows the results of strain acclimatization.
Table 3 shows the results of primary screening culture of the strains.
Table 4 shows the results of rescreening the strains.
Table 5 shows the results of physiological and biochemical identification of the strains.
Table 6 shows the tolerance of Lactobacillus paracasei F3 to artificial gastric juice, artificial intestinal juice and bile salts.
Table 7 shows the results of the inhibition of Lactobacillus paracasei F3.
Detailed Description
The invention is described in more detail below with reference to examples, figures and tables.
The invention firstly separates and screens lactobacillus from a vinasse sample according to forms, screens out strains with the capability of degrading grease through a screening culture medium taking grease as a unique carbon source, and then identifies the strains through 16 SrDNA. Finally determining the degradation capability of the strain on blend oil, sesame oil and peanut oil.
The relevant media and reagent formulations and test methods in the following examples are as follows.
1. Grease for testing
The information on the oils and fats used is shown in Table 1.
Table 1 information on fats and oils used in the tests
2. Culture medium for test
(1) Domestication culture medium:
MRS medium (1L): 20.0g of glucose, 10.0g of tryptone, 10.0g of beef extract, 5.0g of yeast extract, 2.0g of dipotassium phosphate, 2.0g of ammonium citrate tribasic, 5.0g of sodium acetate, 801 m L g of tween, 0.2g of magnesium sulfate heptahydrate and 0.05g of manganese sulfate, and distilled water is added until the volume is 1L and the pH value is 7.0.
M17 medium (1L): 5.0g of plant peptone, 5.0g of polypeptone, 2.5g of beef extract, 5.0g of yeast extract, 0.5g of sodium ascorbate, 0.25g of magnesium sulfate heptahydrate, 10.0g of lactose, 10.0g of glycerol, 5.0g of disodium hydrogen phosphate, and distilled water is added until the volume is 1L and the pH value is 7.0.
(2) Primary screening of culture medium:
removing glucose on the basis of MRS culture medium, adding 20g/L blend oil, namely 20.0g of blend oil, 10.0g of tryptone, 10.0g of beef extract, 5.0g of yeast extract, 2.0g of dipotassium phosphate, 2.0g of triammonium citrate, 5.0g of sodium acetate, 801 m L of Tween, 0.2g of magnesium sulfate heptahydrate and 0.05g of manganese sulfate, and adding distilled water to 1L to obtain the product with the pH value of 7.0.
Removing lactose from M17 culture medium, adding 20g/L blend oil, i.e. 20.0g blend oil, 5.0g plant peptone, 5.0g polypeptone, 2.5g beef extract, 5.0g yeast extract, 0.5g sodium ascorbate, 0.25g magnesium sulfate heptahydrate, 10.0g glycerol, 5.0g disodium hydrogen phosphate, and adding distilled water to 1L, and adjusting pH to 7.0.
(3) Re-screening the culture medium:
removing carbon sources such as beef extract and yeast extract on the basis of MRS group primary screening culture medium, adding 20g/L blend oil, taking oil as the only carbon source, namely 20.0g of blend oil, 2.0g of dipotassium phosphate, 2.0g of triammonium citrate, 5.0g of sodium acetate, 801 m L of Tween, 0.2g of magnesium sulfate heptahydrate and 0.05g of manganese sulfate, adding distilled water to 1L, and adjusting the pH to 7.0.
Removing carbon sources such as beef extract and yeast extract on the basis of a primary screening culture medium of M17 group, adding 20g/L blend oil, taking oil as a unique carbon source, namely 20.0g of blend oil, 0.5g of sodium ascorbate, 0.25g of magnesium sulfate heptahydrate, 10.0g of glycerol and 5.0g of disodium hydrogen phosphate, and adding distilled water to 1L, wherein the pH value is 7.0.
3. Main assay method
(1) GC-MS determination of fatty acids
Methyl esterification of the sample: weighing 0.5g of bacterial liquid sample, placing the bacterial liquid sample in a 25mL test tube with a plug, adding 5.0mL of 0.5mol/L NaOH-methanol solution, vortex mixing uniformly, placing in a water bath at 50 ℃ for derivatization reaction for 30min, taking out every 10min, shaking up for 1 time, taking out after 30min, placing at room temperature for 2h, and shaking up every 0.5h for 1 time. Adding 5mL of normal hexane, performing vortex extraction for 30s, standing for layering, taking the upper normal hexane phase, filling into a GC-MS sample bottle, and filtering the sample with a nylon membrane with the aperture of 0.22 mu m before sample injection.
Qualitative and quantitative analysis of fatty acid: the sample introduction amount is 1 mu L, no shunt is performed, the sample inlet temperature is 250 ℃, the ion source (EI source) temperature in a positive mode is 250 ℃, the mass analyzer is a quadrupole mass analyzer, the mass spectrum cracking voltage is 70eV, and the mass scanning range m/z is 30-450. The temperature rising condition of the column oven is as follows: keeping the temperature at 50 deg.C for 2min, then increasing to 200 deg.C at 4 deg.C/min, keeping for 5min, then increasing to 220 deg.C at 4 deg.C/min, and keeping for 20 min. The flow rate of the carrier gas (helium) was 1 mL/min. The fatty acid species were determined from the retention time of the standards and mass spectrometric lysis information, and the fatty acid content per gram of seed (dry weight) was expressed as an equivalent mass of fatty acid methyl esters. The GC-MS can simultaneously acquire chemical component information of a sample and spatial distribution information of surface chemical components of the sample, and intuitively reflect the substance and spatial distribution condition of a measured object in the form of an image, so that the GC-MS is widely applied to the aspect of substance component analysis at present.
(2) Gravimetric determination of oil degradation rate
Culturing the strain in different oil culture media for 48h, standing, extracting the supernatant with 30mL n-hexane for 2 times, collecting organic layer (extraction times can be increased according to sample condition), and culturing with anhydrous MgSO4After drying, the organic solvent is removed by a rotary evaporator, the mixture is placed in a constant temperature box at 60 ℃ for drying for 1h, and the dried mixture is placed in a dryer for cooling for 0.5h and then weighed. The above procedure was repeated until the weight was constant (until the difference between the two weighings did not exceed 1 mg). Calculating the degradation rate of the grease:
X＝(m1-m0)/m2×100％
in the formula: x-the amount of fat in the sample in grams (g);
m1-constant weight post receiving vial and fat content in grams (g);
m0-receiving bottle mass in grams (g);
m2-the mass of oil in the control in grams (g).
(3) Lipase activity assay
Taking 4 250mL conical flasks, numbering 0, 1, 2 and 3 respectively, adding 15mL of 95% ethanol into a No. 0 blank flask, adding 5mL of substrate solution into sample flasks 1, 2 and 3 respectively (measuring 150mL of 2% PVA solution, adding 50mL of olive oil, treating for 3min by using a mixer, preparing at present) and 5mL of pH 4.8 phosphoric acid buffer solution, and preheating for 5min in constant-temperature water bath. Adding 1mL of enzyme solution to be detected into each of 3 sample bottles, quickly and uniformly mixing, reacting for 10min at 30 ℃ (taking attention to accurate timing), and adding 15mL of 95% ethanol to stop the reaction. And simultaneously dripping 3-4 drops of phenolphthalein indicator into each conical flask, titrating with 0.1mol/L NaOH standard solution until the solution is pink, recording the consumption volume of the NaOH standard solution, and calculating the enzyme activity.
The lipase activity unit is defined as: the amount of enzyme that released 1. mu. mol of fatty acid per minute at 30 ℃ was defined as 1 lipase activity unit (U). The enzyme activity calculation formula is as follows: y ═ V (V-V)0) X 5 x n wherein: y is the enzyme activity of the sample, and the unit is U/mL; v is the volume of NaOH standard solution consumed during sample titration, and the unit is mL; v0The volume of NaOH standard solution consumed in blank titration is mL; and n is the dilution multiple of the enzyme solution.
(4) Acid and bile salt resistance experiment
1) Preparing a basic culture solution:
artificial gastric juice: dissolving 0.50g NaCl and 0.30g pepsin in deionized water, adjusting pH to 3.0 and 2.0 with 1.0mol/L hydrochloric acid, adding deionized water to 100mL, filtering with 0.22 μm filter, sterilizing, and refrigerating at 4 deg.C.
Artificial intestinal juice: take KH2PO46.8g, adding 500mL of distilled water for dissolving, using NaOH with the mass fraction of 0.4% and trypsin with the mass fraction of 1%, fully dissolving, filtering and sterilizing by using a microporous filter membrane with the pore diameter of 0.22 mu m, and refrigerating for standby at 4 ℃ in a refrigerator.
Bile salt culture medium: weighing a certain amount of bile salt in MRS liquid culture medium to make its bile salt concentration (w/v) be 0.1% and 0.3%, adjusting pH to 6.5 + -0.2, sterilizing at 121 deg.C for 15min, and cooling for use.
2) Determination of acid and bile salt resistance
6mL of liquid culture solution after 2 generations of strain activation is taken to be placed in a 10mL centrifuge tube, centrifugation is carried out at 10000r/min for 10 minutes to remove supernatant and take sediment, equal volume of 0.85% physiological saline solution is added, centrifugation is carried out under the same conditions, the supernatant is removed and the sediment is taken, equal volume of 0.85% physiological saline solution is continuously added to prepare the lactic acid bacteria suspension. Adding 1mL of the bacterial suspension into 9mL of artificial gastric juice (pH 3.0 and pH 2.0), artificial intestinal juice and 9mL of MRS culture medium with 0.1% and 0.3% (w/v) of bile salt concentration, culturing at 37 ℃, sampling at 0 and 3h in sequence, and calculating the survival rate of the lactobacillus.
(5) Experiment for inhibiting bacteria
The strain is inoculated in MRS culture medium and cultured for 24h at 37 ℃. Collecting the culture solution, centrifuging at 8000 r/min for 10min at 4 deg.C to obtain fermentation supernatant. Diluting the indicator bacteria, uniformly coating on an LB flat plate, punching by using a puncher with the diameter of 6mm, taking 150 mu L of fermentation supernatant, injecting the fermentation supernatant into a small hole, diffusing for 4h at room temperature, culturing for 18h at 37 ℃, and detecting the size of a bacteriostatic zone.
Example 1
1. Strain screening
(1) Domestication of strains
Under the aseptic condition, a proper amount of five collected vinasse samples are sucked by a pipette gun and respectively marked as 'S1', S2 ', S3', S4 'and S5', the five vinasse samples are inoculated into two culture media of MRS and M17 and respectively placed in a constant-temperature incubator at 37 ℃ and 42 ℃ for culture, 20 parallel samples are counted, and then the preliminarily cultured strains are streaked, separated and domesticated.
After 48h acclimatization culture of two culture media MRS and M17, the culture results of the strains in the vinasse are shown in figure 1 and table 2, and only the bacterial colonies in 16 culture dishes are relatively consistent with the colony morphological characteristics of lactic acid bacteria in appearance, and further subjected to primary screening culture.
TABLE 2 results of strain acclimatization
(2) Preliminary screening of the results
Further screening the strains obtained by domestication through a primary screening culture medium, inoculating the strains obtained by domestication on the primary screening culture medium according to the amount of 3%, culturing the culture medium at the constant temperature of 37 ℃ and 42 ℃ for 24-48h, separating and primary screening, and observing the growth condition of the strains. As a result, as shown in FIG. 2 and Table 2, the 8 strains No. 2, 3, 7, 8, 10, 13, 14 and 16 could not survive in the primary screening medium, could not grow on the oil and fat, and had no function of degrading the oil and fat.
Two colonies are picked each on a culture dish with strains by using an inoculating loop, and the strains are preliminarily screened by using a gram staining method for microscopic examination to judge the strain attributes. As can be seen from FIG. 2 and Table 3, the strains obtained by the preliminary screening are all gram-positive bacteria, and meet the experimental requirements.
TABLE 3 Primary screening culture results of the strains
(3) Re-screening the results
And removing carbon sources such as beef extract, yeast extract and the like on the basis of primary screening culture, and carrying out secondary screening culture by taking grease as a unique carbon source. As can be seen from fig. 3 and table 4, only three strains No.1, 4 and 18 were able to survive in a medium containing fat as a sole carbon source after the re-screening of the medium, and were judged to be able to degrade the fat and to be consistent with the characteristics of lactic acid bacteria in terms of appearance and morphology.
TABLE 4 rescreening culture results of the strains
2. Identification of lactic acid bacteria strains
(1) Physiological and biochemical identification
The results of the observation of bacterium 18 by a staining electron microscope are shown in FIG. 4, and the strains were gram-positive and showed uniform rod-like distribution.
According to the colony morphology and gram staining results, physiological and biochemical experiments including catalase determination experiments, glucose fermentation experiments, starch hydrolysis experiments, gelatin hydrolysis experiments, methyl red experiments, nitrate reduction experiments and hydrogen sulfide experiments are carried out on the strains according to Bergey's Manual of bacteria identification. As a result, as shown in Table 5, all three strains were as described in Bojie's Manual of identification of bacteria for Lactobacillus, and were initially determined to be Lactobacillus.
TABLE 5 physiological and biochemical identification results of the strains
Note: "+" is positive, and "-" is negative
(2)16SrDNA amplification, cloning and sequencing
DNA of the strain is extracted by adopting an Ezup column type bacterial genome DNA extraction kit, PCR amplification is carried out on the lactobacillus of the invention, and the band is clear at 1500bp (figure 5). After PCR amplification, the product is cut into gel, purified and recovered, and then sent to the biological engineering (Shanghai) company Limited for sequencing.
Sequencing results are aligned by Blast online sequence: the homology of the 16SrDNA of the strain 18 and Lactobacillus paracasei strain HBUAS53338 is 99 percent, the difference is 3 bases, the homology is higher, but a part of sequences have certain difference, and the strain belongs to a new strain and is named as Lactobacillus paracasei F3.
3. Measurement of oil-and-fat reducing ability
(1) Method for measuring degradation rate of strain on grease by constant weight method
In order to study the degradation effect of lactobacillus paracasei F3 on different oils and fats, the screened lactobacillus paracasei F3 is inoculated into culture media respectively taking sesame oil, peanut oil and blend oil as unique carbon sources, the culture media are cultured at constant temperature for 48 hours, and the degradation rate of the strains on the oils and fats is measured by a constant weight method.
As can be seen from FIG. 6, the degrading effect of Lactobacillus paracasei F3 on sesame oil is the best, reaching 39.38%, which is 2.36 and 2.15 times of that of blend oil and peanut oil, respectively.
(2) Determination of the oil-fat reduction Curve
Lactobacillus paracasei F3 was inoculated at 3% level into a lipid medium containing 20g/L sesame oil as a sole carbon source, and samples were taken every 4 hours to determine viable cell count and lipid degradation rate. As can be seen from FIG. 7, the number of viable bacteria of the strain substantially entered the stationary phase within 12 hours and was 7.8 LogCFU. mL-1. The degradation rate of the oil increases along with the increase of the number of viable bacteria, and the degradation rate of F3 to the sesame oil reaches 39.63 percent at 24 hours.
(3) Lipase activity assay
The lipase activity of the lactobacillus paracasei F3 is measured, and the obvious enzyme activity can be measured, wherein the enzyme activity is 11.08U/mL.
(4) GC-MS method for analyzing capability of bacterial strain in degrading fatty acid in grease
The change in the content of fatty acid in the degraded sesame oil of the strain F3 was determined by GC-MS (FIG. 8). The strain F3 can degrade long-chain fatty acid in sesame oil, and the total degradation rate of fatty acid in sesame oil can reach 6.71 mg/mL. Among them, 5 kinds of fatty acids having a degradation rate of more than 10% are available. The degradation results were as follows: the degradation capability and the degradation rate of the linoleic acid are respectively 4.53mg/mL and 64.44 percent; the degradation capability and the degradation rate of the oleic acid are respectively 1.34mg/mL and 17 percent; the degradation capability and the degradation rate of the linoleic acid are respectively 0.56mg/mL and 33 percent; the degradation capability and the degradation rate of the palmitic acid are respectively 0.11mg/mL and 10 percent; the degradation capability and the degradation rate of the linolenic acid are respectively 0.036mg/mL and 10.8 percent.
(5) Acid and bile salt resistance
As a probiotic with excellent performance, the probiotic has to be able to resist gastric juice and intestinal juice of human body and ensure that the viable count is 1 × 10 after passing through gastrointestinal tract6The biological activity can be exerted only when the cfu/mL is higher than that. The pH value of gastric juice is about 3.0 usually, and the small intestine bile salt content of normal human body is between 0.03% and 0.30%; the time for food to pass through the gastrointestinal tract is generally about 2 hours. Auxiliary cheese breast rodThe results of the resistance of bacterium F3 to artificial gastric juice, artificial intestinal juice and bile salts are shown in Table 6, respectively.
TABLE 6 tolerance of Lactobacillus paracasei F3 to artificial gastric juice, artificial intestinal juice, and bile salts
As can be seen from Table 6, Lactobacillus paracasei F3 has better tolerance to artificial intestinal juice, and the viable count is still 10 after 3h of artificial intestinal juice culture8cfu/mL or more. After 3h of artificial gastric juice culture, the viable count in gastric juice is still 10 at pH26cfu/mL or more. In addition, the bacterium has certain tolerance to bile salt, while the content of bile acid salt in the normal human small intestine fluctuates within the range of 0.03-0.3%, and the result suggests that the lactobacillus paracasei F3 has better tolerance and survival rate in the human small intestine with high concentration of bile salt.
(6) Bacteriostatic ability
The bacteriostatic ability of Lactobacillus paracasei F3 was determined by the puncture method (Table 7). The result shows that the fermentation supernatant of the strain has obvious bacteriostatic effect on six indicator bacteria.
TABLE 7 Lactobacillus paracasei F3 bacteriostatic results
Sequence listing
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<120> oil-degraded lactobacillus paracasei and application thereof
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aagtggggga taacatttgg aaacagatgc taataccgca tagatccaag aaccgcatgg 180
ttcttggctg aaagatggcg taagctatcg cttttggatg gacccgcggc gtattagcta 240
gttggtgagg taatggctca ccaaggcgat gatacgtagc cgaactgaga ggttgatcgg 300
ccacattggg actgagacac ggcccaaact cctacgggag gcagcagtag ggaatcttcc 360
acaatggacg caagtctgat ggagcaacgc cgcgtgagtg aagaaggctt tcgggtcgta 420
aaactctgtt gttggagaag aatggtcggc agagtaactg ttgccggcgt gacggtatcc 480
aaccagaaag ccacggctaa ctacgtgcca gcagccgcgg taatacgtag gtggcaagcg 540
ttatccggat ttattgggcg taaagcgagc gcaggcggtt ttttaagtct gatgtgaaag 600
ccctcggctt aaccgaggaa gcgcatcgga aactgggaaa cttgagtgca gaagaggaca 660
gtggaactcc atgtgtagcg gtgaaatgcg tagatatatg gaagaacacc agtggcgaag 720
gcggctgtct ggtctgtaac tgacgctgag gctcgaaagc atgggtagcg aacaggatta 780
gataccctgg tagtccatgc cgtaaacgat gaatgctagg tgttggaggg tttccgccct 840
tcagtgccgc agctaacgca ttaagcattc cgcctgggga gtacgaccgc aaggttgaaa 900
ctcaaaggaa ttgacggggg cccgcacaag cggtggagca tgtggtttaa ttcgaagcaa 960
cgcgaagaac cttaccaggt cttgacatct tttgatcacc tgagagatca ggtttcccct 1020
tcgggggcaa aatgacaggt ggtgcatggt tgtcgtcagc tcgtgtcgtg agatgttggg 1080
ttaagtcccg caacgagcgc aacccttatg actagttgcc agcatttagt tgggcactct 1140
agtaagactg ccggtgacaa accggaggaa ggtggggatg acgtcaaatc atcatgcccc 1200
ttatgacctg ggctacacac gtgctacaat ggatggtaca acgagttgcg agaccgcgag 1260
gtcaagctaa tctcttaaag ccattctcag ttcggactgt aggctgcaac tcgcctacac 1320
gaagtcggaa tcgctagtaa tcgcggatca gcacgccgcg gtgaatacgt tcccgggcct 1380
tgtacacacc gcccgtcaca ccatgagagt ttgtaacacc cgaagccggt ggcgtaaccc 1440
ttttagggag cgagccgtct aaggtggaca aagtttg 1477
Claims (6)
1. Lactobacillus paracasei (Lactobacillus paracasei) strain F3 with the preservation number of CGMCC No. 18355.
2. The method for culturing the lactobacillus paracasei strain F3 according to claim 1, comprising the steps of: inoculating the lactobacillus paracasei strain F3 into a culture medium which takes grease as a sole carbon source, culturing at the pH of 7.0 and the temperature of 37 ℃, and performing fermentation culture.
3. The use of the lactobacillus paracasei strain F3 according to claim 1 for degrading fats and oils.
4. The application of claim 3, wherein the specific application method is as follows: the lactobacillus paracasei strain F3 is inoculated into a substance containing grease, and the grease is degraded.
5. A food or a food additive for degrading an oil or fat, characterized in that the food or the food additive comprises the Lactobacillus paracasei strain F3 according to claim 1.
6. The food or food additive according to claim 5, wherein said food or food additive is cheese, sausage, pastry or fungal powder.
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