CN111662845A - Lactobacillus plantarum P-2 resistant to high-concentration citric acid and application thereof - Google Patents
Lactobacillus plantarum P-2 resistant to high-concentration citric acid and application thereof Download PDFInfo
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 title claims abstract description 102
- 240000006024 Lactobacillus plantarum Species 0.000 title claims abstract description 62
- 235000013965 Lactobacillus plantarum Nutrition 0.000 title claims abstract description 62
- 229940072205 lactobacillus plantarum Drugs 0.000 title claims abstract description 62
- 235000021107 fermented food Nutrition 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- 238000004321 preservation Methods 0.000 claims abstract description 5
- 235000021419 vinegar Nutrition 0.000 claims abstract description 5
- 239000000052 vinegar Substances 0.000 claims abstract description 5
- 238000009629 microbiological culture Methods 0.000 claims abstract description 3
- 241001092040 Crataegus Species 0.000 claims description 22
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 21
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 21
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 21
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 21
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 21
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 21
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 21
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 21
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 21
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 21
- 239000002253 acid Substances 0.000 claims description 20
- 238000011081 inoculation Methods 0.000 claims description 18
- 235000015203 fruit juice Nutrition 0.000 claims description 16
- 239000001963 growth medium Substances 0.000 claims description 13
- 230000003068 static effect Effects 0.000 claims description 10
- 238000012258 culturing Methods 0.000 claims description 9
- 238000011218 seed culture Methods 0.000 claims description 9
- 238000012216 screening Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 4
- 235000021056 liquid food Nutrition 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 150000007513 acids Chemical class 0.000 claims 2
- 244000005700 microbiome Species 0.000 claims 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 32
- 239000004310 lactic acid Substances 0.000 abstract description 16
- 235000014655 lactic acid Nutrition 0.000 abstract description 16
- 241000894006 Bacteria Species 0.000 abstract description 13
- 241000186660 Lactobacillus Species 0.000 abstract description 12
- 229940039696 lactobacillus Drugs 0.000 abstract description 12
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 description 44
- 230000004151 fermentation Effects 0.000 description 44
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 35
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 21
- 239000000243 solution Substances 0.000 description 16
- 150000007524 organic acids Chemical class 0.000 description 14
- 238000011156 evaluation Methods 0.000 description 12
- 230000001953 sensory effect Effects 0.000 description 12
- 238000012360 testing method Methods 0.000 description 9
- 229910052500 inorganic mineral Inorganic materials 0.000 description 7
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- JVTAAEKCZFNVCJ-UWTATZPHSA-N D-lactic acid Chemical compound C[C@@H](O)C(O)=O JVTAAEKCZFNVCJ-UWTATZPHSA-N 0.000 description 1
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- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 238000002479 acid--base titration Methods 0.000 description 1
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- 230000009931 harmful effect Effects 0.000 description 1
- -1 hawthorn and orange Chemical compound 0.000 description 1
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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
- 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
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- 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
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- 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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Abstract
The invention discloses a Lactobacillus plantarum P-2 resistant to high-concentration citric acid and application thereof, and belongs to the technical field of biology. The lactobacillus plantarum is separated from fermented grains of vinegar, and is preserved and preserved in China general microbiological culture Collection center (CGMCC), wherein the preservation number is CGMCC No. 18389. The lactic acid bacteria provided by the invention can survive under the condition of citric acid of up to 18 g/L. Can be used for fermenting fruits with high acidity such as fructus crataegi and fructus Citri Junoris to produce fermented food containing active lactobacillus and having nutrition and safety.
Description
Technical Field
The invention relates to lactobacillus plantarum P-2 resistant to high-concentration citric acid and an application technology thereof, in particular to screening of lactobacillus plantarum P-2 resistant to high-concentration citric acid and application thereof in acidic fruit fermentation, and belongs to the technical field of biology.
Background
Lactic acid bacteria are bacteria which mainly use sugar as raw material to produce a large amount of lactic acid by fermentation, and are beneficial to human beings. The types of the lactic acid bacteria are various, and the lactobacillus has important significance on human health, the flora can generate a large amount of metabolites such as organic acids, alcohols and various amino acids, and the lactobacillus has various physiological effects of inhibiting putrefying bacteria, improving digestibility, preventing cancers and the like, and the lactobacillus fermented food is functional food. With the continuous improvement of living standard, the demand of people for lactobacillus fermented food is increased, and the function and application of lactobacillus are discussed so as to provide scientific reference for the research and development of functional food.
The lactobacillus is commonly applied to fruit and vegetable products, the nutritive value of the products can be obviously improved by fermenting the fruit and vegetable juice by the lactobacillus, and the products are beneficial to human health, for example, pickles, pickled vegetables and the like are food with good mouthfeel. The lactic acid bacteria content in the food is very rich, and the daily eating of the food is beneficial to improving constipation and reducing blood fat.
In our daily life, many fruits have high nutritional value, but because the acidity is too high to be accepted by the public, it is necessary to find a strain that can survive in a highly acidic environment.
Disclosure of Invention
The technical problem is as follows: in order to overcome the defects in the prior art, the invention provides Lactobacillus plantarum P-2 capable of resisting high-concentration citric acid and application thereof, and the Lactobacillus plantarum P-2 capable of resisting high-concentration citric acid is obtained by strain separation and screening, can survive under the condition of 18g/L citric acid, can be used for fermenting fruits with high acidity such as hawthorn, orange and the like, and can be used for producing fermented food which is nutritional and safe and contains active lactic acid bacteria.
The technical scheme is as follows: in order to achieve the purpose, the invention adopts the technical scheme that:
a Lactobacillus plantarum P-2 resistant to high-concentration citric acid is preserved in China general microbiological culture collection management center of China institute of microbiology, No.1 Hospital, 3, North Chen Lu, No.1, in Beijing city, 16 days 8 and 16 months 2019, and the preservation number is CGMCC No. 18389.
Further, the Lactobacillus plantarum P-2 is isolated from the vinegar residue and survives in the high acid condition of 18g/L citric acid.
Furthermore, the gene sequence of the 16SrRNA of the lactobacillus plantarum P-2 is shown as SEQ ID NO. 1.
Further, the invention also provides application of the lactobacillus plantarum in fermentation of fruits with high acidity, such as oranges and hawthorns, and citric acid of not less than 18g/L, and the lactobacillus plantarum P-2 is used for fermentation production to prepare a fermented food, wherein the fermented food comprises liquid food, and the liquid food comprises fruit juice;
the preservation number of the lactobacillus plantarum P-2 is CGMCC No. 18389.
Further, the fruit juice fermented by using the lactobacillus plantarum is fruit juice containing not less than 15g/L of citric acid including hawthorn and orange, more preferably fruit juice containing not less than 18g/L of citric acid, such as hawthorn and orange juice, as well as blueberry juice and lemon juice.
The invention also provides a preparation method of the fermented food, which comprises the following steps:
(1) seed culture: inoculating the preserved lactobacillus plantarum P-2 into an MRS culture medium according to the inoculation amount of 1-3%, and performing static culture in an incubator at 37 ℃ for 18-24 h to obtain a lactobacillus plantarum P-2 culture solution;
(2) and (3) fermenting fruit juice: adjusting the pH value of the fruit juice to 5.2-5.8, inoculating the lactobacillus plantarum P-2 culture solution obtained in the step (1) according to the inoculation amount of 6%, and performing static culture in an incubator at 37 ℃ for 36-48 h.
Has the advantages that: compared with the prior art, the lactobacillus plantarum P-2 resistant to high-concentration citric acid and the application thereof provided by the invention have the following advantages: according to the lactobacillus plantarum P-2 provided by the invention, because the lactobacillus plantarum can resist high-concentration citric acid, fruits with higher acidity can be fermented, product diversification is realized, and some fruits with high acidity are accepted and utilized by people.
Detailed Description
The present invention will be further described with reference to the following examples.
The present invention will be better understood from the following examples. However, those skilled in the art will readily appreciate that the specific material ratios, process conditions and results thereof described in the examples are illustrative only and should not be taken as limiting the invention as detailed in the claims.
Example (b):
firstly, screening lactic acid bacteria:
screening of lactic acid bacteria: collecting fermentation liquor from vinegar grains prepared by solid fermentation, separating strains by using a dilution coating plate method through an MRS solid culture medium, selecting milky white colonies of suspected lactobacillus, purifying and storing to obtain 5 strains of lactobacillus primarily. Then inoculating the preserved strains to an MRS culture medium with the citric acid content of 10g/L for fermentation acclimation and culture for 50 days, and gradually adjusting the acidity by dripping citric acid to finally obtain 1 lactic acid strain capable of growing in the culture medium with the citric acid content of 18g/L, which is named as P-2. The step-by-step adjustment of the acidity is to increase the acidity by 0.5g/L each time on the basis of a culture medium with the initial citric acid content of 10g/L, measure the OD value every 2 days, and record whether the lactobacillus can still grow. Finally, screening to obtain a strain of lactobacillus plantarum under the condition that the citric acid content is 18 g/L.
The bacterial DNA of the lactobacillus plantarum obtained by the screening of the invention is extracted by using the kit, and the gene sequence of the 16SrRNA is shown as SEQ ID NO. 1.
Secondly, fermenting the fruit juice by adopting the lactobacillus plantarum
(1) Selecting raw materials and auxiliary materials: concentrated juice of fructus crataegi, fructus Citri Junoris, etc.;
fermentation strain: lactobacillus plantarum P-2.
(2) The experimental method comprises the following steps:
seed culture: taking the preserved strain P-2 from the glycerol tube, inoculating the strain P-2 into an MRS culture medium according to the inoculation amount of 1-3%, performing static culture in an incubator at 37 ℃ for 18-24 h to obtain a lactobacillus plantarum P-2 culture solution, and sampling to measure pH and OD.
And (3) fermenting fruit juice: putting 200ml of raw fruit juice into 330ml of mineral water bottle, adjusting pH to 5.2-5.8, inoculating lactobacillus plantarum P-2 culture solution according to 6% inoculation amount, standing and culturing for 36-48 h in an incubator at 37 ℃ to obtain P-2 fermentation liquor, and measuring pH and OD of a sample. And (4) measuring the total acid and the organic acid of the juice after fermentation, performing sensory evaluation test, and storing the juice sample in a refrigerator at 4 ℃.
And (3) pH detection: and (4) measuring by using a pH meter.
OD detection: and measuring by using an ultraviolet spectrophotometer.
And (3) total acid detection: and (3) measuring by adopting an acid-base titration method.
And (3) detecting organic acid: detecting with High Performance Liquid Chromatography (HPLC).
Sensory evaluation test: the scores were scored and counted according to the evaluation criteria of table 1 below:
TABLE 1 sensory evaluation chart
Example 1: fermenting the hawthorn juice by adopting the lactobacillus plantarum
(1) Selecting raw materials and auxiliary materials: fujian haw condensed juice.
Fermentation strain: lactobacillus plantarum P-2.
(2) The experimental method comprises the following steps:
scheme one
Seed culture: taking the preserved strain P-2 from the glycerol tube, inoculating the strain in an MRS culture medium according to the inoculation amount of 1%, standing and culturing for 18h in an incubator at 37 ℃ to obtain a lactobacillus plantarum P-2 culture solution, and sampling to measure pH and OD.
And (3) fermentation of hawthorn juice: putting 200ml of original hawthorn juice into 330ml of mineral water bottle, adjusting the pH value to 5.2, inoculating lactobacillus plantarum P-2 culture solution according to the inoculation amount of 6%, performing static culture in an incubator at 37 ℃ for 36 hours to obtain P-2 fermentation liquor, and measuring the pH value and OD value of a sample. And (4) measuring the total acid and the organic acid of the juice after fermentation, performing sensory evaluation test, and storing the juice sample in a refrigerator at 4 ℃.
Scheme two
Seed culture: taking the preserved strain P-2 from the glycerol tube, inoculating the strain in MRS culture medium according to the inoculation amount of 2%, standing and culturing for 20h in an incubator at 37 ℃ to obtain a lactobacillus plantarum P-2 culture solution, and sampling to measure pH and OD.
And (3) fermentation of hawthorn juice: putting 200ml of original hawthorn juice into 330ml of mineral water bottle, adjusting the pH value to 5.5, inoculating lactobacillus plantarum P-2 culture solution according to the inoculation amount of 6%, performing static culture in an incubator at 37 ℃ for 42h to obtain P-2 fermentation liquor, and measuring the pH value and OD value of a sample. And (4) measuring the total acid and the organic acid of the juice after fermentation, performing sensory evaluation test, and storing the juice sample in a refrigerator at 4 ℃.
Scheme three
Seed culture: taking the preserved strain P-2 from the glycerol tube, inoculating the strain in MRS culture medium according to the inoculation amount of 3%, standing and culturing for 24h in an incubator at 37 ℃ to obtain a lactobacillus plantarum P-2 culture solution, and sampling to measure pH and OD.
And (3) fermentation of hawthorn juice: putting 200ml of original hawthorn juice into 330ml of mineral water bottle, adjusting the pH value to 5.8, inoculating lactobacillus plantarum P-2 culture solution according to the inoculation amount of 6%, performing static culture in an incubator at 37 ℃ for 48 hours to obtain P-2 fermentation liquor, and measuring the pH value and OD value of a sample. And (4) measuring the total acid and the organic acid of the juice after fermentation, performing sensory evaluation test, and storing the juice sample in a refrigerator at 4 ℃.
As a result:
TABLE 2 fermented Hawthorn juice pH, OD, Total acid results
| Sample name | pH | OD | Total acid (g/L, as citric acid) |
| Original hawthorn juice | 3.60 | 0.21 | 19.24 |
| P-2 fermentation broth (scheme one) | 3.42 | 1.42 | 20.08 |
| P-2 fermentation broth (scheme two) | 3.35 | 1.48 | 20.12 |
| P-2 fermentation broth (scheme III) | 3.24 | 1.46 | 20.15 |
TABLE 3 organic acid results of fermented Hawthorn juice
Note: the "\\" in the above table indicates that the corresponding organic acid was not detected.
TABLE 4 sensory evaluation results Table
1. As can be seen from the change of total acid, the total acid content is slightly increased after the lactobacillus plantarum P-2 is inoculated for fermentation.
2. In the fermentation process, lactic acid bacteria continuously utilize fermentable sugar in the lactic acid bacteria to generate lactic acid, so that the acidity is continuously increased, and the accumulation amount of the lactic acid in a final product is large. Wherein citric acid is also utilized, which finally results in the reduction of the content of citric acid.
3. Compared with the original hawthorn juice, the fermented sample has certain fermentation meaning from the sensory angle, and simultaneously retains the remarkable characteristics of the hawthorn juice, and has no foreign flavor and unpleasant smell.
Example 2: fermenting orange juice by adopting lactobacillus plantarum
(1) Selecting raw materials and auxiliary materials: and (4) orange juice.
Fermentation strain: lactobacillus plantarum P-2.
(2) The experimental method comprises the following steps:
scheme one
Seed culture: taking the preserved strain P-2 from the glycerol tube, inoculating the strain in an MRS culture medium according to the inoculation amount of 1%, standing and culturing for 18h in an incubator at 37 ℃ to obtain a lactobacillus plantarum P-2 culture solution, and sampling to measure pH and OD.
And (3) fermenting fruit juice: putting 200ml of raw orange juice into 330ml of mineral water bottle, adjusting the pH value to 5.2, inoculating lactobacillus P-2 culture solution according to 6 percent of inoculation amount, standing and culturing for 36 hours in an incubator at 37 ℃ to obtain P-2 fermentation liquor, and measuring the pH value and OD of a sample. And (4) measuring the total acid and the organic acid of the juice after fermentation, performing sensory evaluation test, and storing the juice sample in a refrigerator at 4 ℃.
Scheme two
Seed culture: taking the preserved strain P-2 from the glycerol tube, inoculating the strain in MRS culture medium according to the inoculation amount of 2%, standing and culturing for 20h in an incubator at 37 ℃ to obtain a lactobacillus plantarum P-2 culture solution, and sampling to measure pH and OD.
And (3) fermentation of hawthorn juice: putting 200ml of original hawthorn juice into 330ml of mineral water bottle, adjusting the pH value to 5.5, inoculating lactobacillus plantarum P-2 culture solution according to the inoculation amount of 6%, performing static culture in an incubator at 37 ℃ for 42h to obtain P-2 fermentation liquor, and measuring the pH value and OD value of a sample. And (4) measuring the total acid and the organic acid of the juice after fermentation, performing sensory evaluation test, and storing the juice sample in a refrigerator at 4 ℃.
Scheme three
Seed culture: taking the preserved strain P-2 from the glycerol tube, inoculating the strain in MRS culture medium according to the inoculation amount of 3%, standing and culturing for 24h in an incubator at 37 ℃ to obtain a lactobacillus plantarum P-2 culture solution, and sampling to measure pH and OD.
And (3) fermentation of hawthorn juice: putting 200ml of original hawthorn juice into 330ml of mineral water bottle, adjusting the pH value to 5.8, inoculating lactobacillus plantarum P-2 culture solution according to the inoculation amount of 6%, performing static culture in an incubator at 37 ℃ for 48 hours to obtain P-2 fermentation liquor, and measuring the pH value and OD value of a sample. And (4) measuring the total acid and the organic acid of the juice after fermentation, performing sensory evaluation test, and storing the juice sample in a refrigerator at 4 ℃.
As a result:
TABLE 5 Total acid Change before and after orange juice fermentation
| Sample name | pH | OD | Total acid (g/L, as citric acid) |
| Raw orange juice | 6.51 | 0.51 | 18.50 |
| P-2 fermentation broth (scheme one) | 4.12 | 0.85 | 20.07 |
| P-2 fermentation broth (scheme two) | 4.20 | 0.87 | 20.15 |
| P-2 fermentation broth (scheme III) | 4.10 | 0.86 | 20.03 |
TABLE 6 organic acid Change before and after fermentation of fruit juices
Note: the "\\" in the above table indicates that the corresponding organic acid was not detected.
TABLE 7 sensory evaluation results
1. As can be seen from the change of total acid, the total acid content is slightly increased after the lactobacillus plantarum P-2 is inoculated for fermentation.
2. As can be seen from the results of the organic acid test, the citric acid content in the orange juice is obviously lower than that of the P-2 fermentation liquid. In the fermentation process, lactic acid bacteria continuously utilize the fermentable sugar in the lactic acid bacteria to generate lactic acid, so that the acidity is continuously increased, and the lactic acid accumulation of the final product is large.
Examples action and effects:
according to the Lactobacillus plantarum P-2 provided by the invention, as the Lactobacillus plantarum P-2 can survive in the environment of 18g/L citric acid, the Lactobacillus plantarum P-2 can be used for fermenting some products with higher acidity according to the acid resistance of the Lactobacillus plantarum P-2, so that the diversification of the products is realized.
In addition, the Lactobacillus plantarum P-2 provided by the invention is obtained by screening from vinegar culture, is from food, has higher safety, can be applied to food fermentation, and does not have harmful effect on human body.
Sequence listing
<110> university of south of the Yangtze river
FUJIAN LVQUAN FOOD Co.,Ltd.
<120> lactobacillus plantarum P-2 resistant to high-concentration citric acid and application thereof
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gtgaaagcct tcggctcaac cgaagaagtg catcggaaac tgggaaactt gagtgcagaa 660
gaggacagtg gaactccatg tgtagcggtg aaatgcgtag atatatggaa gaacaccagt 720
ggcgaaggcg gctgtctggt ctgtaactga cgctgaggct cgaaagtatg ggtagcaaac 780
aggattagat ccaatggtag tccataccgt aaacgatgaa tgctaagtgt tggagggttt 840
ccgcccttca gtgctgcagc taacgcatta agcattccgc ctggggagta cggccgcaag 900
gctgaaactc aaaggaattg acgggggccc gcacaagcgg tggagcatgt ggtttaattc 960
gaagctacgc gaagaacctt accaggtctt gacatactat gcaaatctaa gagattagac 1020
gttcccttcg cccacatgga tacaggtggt gcatggttgt cgtcagctcg tgtcgtgaga 1080
tgttgggtta agtcccgcaa cgagcgcaac cgttattatc agttgccagc attaagttgg 1140
gcactctggt gagactgccg gtgacaaacc ggaggaaggt ggggatgacg tcaaatcatc 1200
atgccccatt tgacctgggc tacacacgtg ctacaatgga tggtacaacg agttgcgaac 1260
tcgcgagagt aagctaatct cttaaagcca ttctcagttc ggattgtagg ctgcaactcg 1320
cctacatgaa gtcggaatcg ctagtaatcg cggatcagca tgccgcggtg aatacgttcc 1380
cgggccttgt acacaccgcc cgtcacacca tgagagtttg taacacccaa agtcggtggg 1440
gtaaccttaa aggaaccagc cgcctaaggt gggacagatg attagggtga agtcgtaaca 1500
aggtagac 1508
Claims (7)
1. A Lactobacillus plantarum P-2 resistant to high-concentration citric acid is characterized in that the strain is preserved in 16 days 8 and 8 in 2019 in China general microbiological culture collection management center of China Committee for culture Collection of microorganisms of China academy of sciences, China national institute of microbiology, No.1, North Chen West Lu, No. 3, the republic of Tokyo, the republic of Japan, and the preservation number is CGMCC No. 18389.
2. The Lactobacillus plantarum P-2 having high-concentration citric acid tolerance according to claim 1, which is obtained by isolating from fermented vinegar and culturing and screening under conditions of 18g/L citric acid.
3. The lactobacillus plantarum P-2 resistant to high-concentration citric acid according to claim 1, wherein the gene sequence of 16SrRNA is shown as SEQ ID No. 1.
4. A fermented food, wherein the fermented food is produced by fermenting Lactobacillus plantarum P-2, the fermented food comprises a liquid food comprising fruit juice;
the preservation number of the lactobacillus plantarum P-2 is CGMCC No. 18389.
5. The fermented food according to claim 4, wherein the Lactobacillus plantarum is capable of fermenting fruit juice with total acids of not less than 15g/L including hawthorn and orange, calculated as citric acid.
6. The fermented food according to claim 4 or 5, wherein the Lactobacillus plantarum is capable of fermenting fruit juice with total acids of not less than 18g/L including Hawthorn fruit and orange fruit, as citric acid.
7. The fermented food according to claim 4, wherein the fermented food is prepared by the following method:
(1) seed culture: inoculating the preserved lactobacillus plantarum P-2 into an MRS culture medium according to the inoculation amount of 1-3%, and performing static culture in an incubator at 37 ℃ for 18-24 h to obtain a lactobacillus plantarum P-2 culture solution;
(2) and (3) fermenting fruit juice: adjusting the pH value of the fruit juice to 5.2-5.8, inoculating the lactobacillus plantarum P-2 culture solution obtained in the step (1) according to the inoculation amount of 6%, and performing static culture in an incubator at 37 ℃ for 36-48 h.
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| CN114891697A (en) * | 2022-06-14 | 2022-08-12 | 中国农业大学 | Lactobacillus plantarum HY-1 and application thereof |
| CN116083312A (en) * | 2023-01-17 | 2023-05-09 | 福建绿泉食品有限公司 | Lactic acid bacteria capable of producing beta-glucosidase at high yield and application of lactic acid bacteria in fermented food |
| TWI849293B (en) | 2020-10-12 | 2024-07-21 | 獨立行政法人國立高等專門學校機構 | Lactic acid bacteria and their acquisition method, and foods and drinks containing lactic acid bacteria |
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| CN110903996A (en) * | 2019-10-15 | 2020-03-24 | 江南大学 | Method for preparing yogurt by lactobacillus plantarum with high short-chain fatty acid yield |
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| EP2332557A1 (en) * | 2009-12-08 | 2011-06-15 | Campina Nederland Holding B.V. | Probiotic lactic acid bacteria |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| TWI849293B (en) | 2020-10-12 | 2024-07-21 | 獨立行政法人國立高等專門學校機構 | Lactic acid bacteria and their acquisition method, and foods and drinks containing lactic acid bacteria |
| CN114891697A (en) * | 2022-06-14 | 2022-08-12 | 中国农业大学 | Lactobacillus plantarum HY-1 and application thereof |
| CN116083312A (en) * | 2023-01-17 | 2023-05-09 | 福建绿泉食品有限公司 | Lactic acid bacteria capable of producing beta-glucosidase at high yield and application of lactic acid bacteria in fermented food |
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Application publication date: 20200915 |