CN112877266B - 植物乳杆菌qs7t及其应用 - Google Patents
植物乳杆菌qs7t及其应用 Download PDFInfo
- Publication number
- CN112877266B CN112877266B CN202110413337.5A CN202110413337A CN112877266B CN 112877266 B CN112877266 B CN 112877266B CN 202110413337 A CN202110413337 A CN 202110413337A CN 112877266 B CN112877266 B CN 112877266B
- Authority
- CN
- China
- Prior art keywords
- qs7t
- lactobacillus plantarum
- inulin
- fruit
- vegetable
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 240000006024 Lactobacillus plantarum Species 0.000 title claims abstract description 60
- 235000013965 Lactobacillus plantarum Nutrition 0.000 title claims abstract description 60
- 229940072205 lactobacillus plantarum Drugs 0.000 title claims abstract description 60
- 229920001202 Inulin Polymers 0.000 claims abstract description 56
- 229940029339 inulin Drugs 0.000 claims abstract description 56
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 51
- 238000004321 preservation Methods 0.000 claims abstract description 9
- 230000036541 health Effects 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims description 41
- 230000004151 fermentation Effects 0.000 claims description 41
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 241000894006 Bacteria Species 0.000 claims description 20
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 16
- 239000004310 lactic acid Substances 0.000 claims description 12
- 235000014655 lactic acid Nutrition 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 9
- 230000001580 bacterial effect Effects 0.000 claims description 9
- 235000013406 prebiotics Nutrition 0.000 claims description 9
- 239000000725 suspension Substances 0.000 claims description 9
- 238000012258 culturing Methods 0.000 claims description 8
- 230000000813 microbial effect Effects 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 235000013376 functional food Nutrition 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 241001052560 Thallis Species 0.000 claims description 2
- 238000011049 filling Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 239000002068 microbial inoculum Substances 0.000 claims description 2
- 238000009629 microbiological culture Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 239000002054 inoculum Substances 0.000 claims 3
- 235000013361 beverage Nutrition 0.000 claims 1
- 235000015140 cultured milk Nutrition 0.000 claims 1
- 230000000630 rising effect Effects 0.000 claims 1
- 235000021110 pickles Nutrition 0.000 abstract description 21
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 15
- 239000006041 probiotic Substances 0.000 abstract description 9
- 235000018291 probiotics Nutrition 0.000 abstract description 9
- 244000005700 microbiome Species 0.000 abstract description 5
- 235000013311 vegetables Nutrition 0.000 abstract description 5
- 235000013325 dietary fiber Nutrition 0.000 abstract description 4
- 230000000529 probiotic effect Effects 0.000 abstract description 4
- 230000004083 survival effect Effects 0.000 abstract description 4
- 201000010099 disease Diseases 0.000 abstract description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 3
- 230000000968 intestinal effect Effects 0.000 abstract description 3
- 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 14
- 239000008103 glucose Substances 0.000 description 14
- 239000001963 growth medium Substances 0.000 description 14
- 239000000047 product Substances 0.000 description 11
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 10
- 240000008892 Helianthus tuberosus Species 0.000 description 10
- 235000003230 Helianthus tuberosus Nutrition 0.000 description 10
- 229910052799 carbon Inorganic materials 0.000 description 10
- 235000021109 kimchi Nutrition 0.000 description 10
- 238000004809 thin layer chromatography Methods 0.000 description 10
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 6
- 241000186660 Lactobacillus Species 0.000 description 6
- 238000004458 analytical method Methods 0.000 description 6
- 229940039696 lactobacillus Drugs 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 5
- -1 inulin oligosaccharide Chemical class 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 229920001542 oligosaccharide Polymers 0.000 description 5
- 230000001105 regulatory effect Effects 0.000 description 5
- 235000021108 sauerkraut Nutrition 0.000 description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000009630 liquid culture Methods 0.000 description 4
- 230000002503 metabolic effect Effects 0.000 description 4
- 239000000523 sample Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000011081 inoculation Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000013642 negative control Substances 0.000 description 3
- 239000013641 positive control Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000012216 screening Methods 0.000 description 3
- 238000004383 yellowing Methods 0.000 description 3
- PAYRUJLWNCNPSJ-UHFFFAOYSA-N Aniline Chemical compound NC1=CC=CC=C1 PAYRUJLWNCNPSJ-UHFFFAOYSA-N 0.000 description 2
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 230000004913 activation Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- DMBHHRLKUKUOEG-UHFFFAOYSA-N diphenylamine Chemical compound C=1C=CC=CC=1NC1=CC=CC=C1 DMBHHRLKUKUOEG-UHFFFAOYSA-N 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000003287 optical effect Effects 0.000 description 2
- 239000007793 ph indicator Substances 0.000 description 2
- 230000001766 physiological effect Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000008223 sterile water Substances 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 108020004465 16S ribosomal RNA Proteins 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- NQPYLTZHMORTPV-UHFFFAOYSA-M C1(=CC=CC=C1)O.[Br-].[K+] Chemical compound C1(=CC=CC=C1)O.[Br-].[K+] NQPYLTZHMORTPV-UHFFFAOYSA-M 0.000 description 1
- 244000298479 Cichorium intybus Species 0.000 description 1
- 235000007542 Cichorium intybus Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 230000005526 G1 to G0 transition Effects 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 238000012300 Sequence Analysis Methods 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 239000012470 diluted sample Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 235000021121 fermented vegetables Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000001139 pH measurement Methods 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 210000004994 reproductive system Anatomy 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/66—Microorganisms or materials therefrom
- A61K35/74—Bacteria
- A61K35/741—Probiotics
- A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
- A61K35/747—Lactobacilli, e.g. L. acidophilus or L. brevis
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Nutrition Science (AREA)
- General Health & Medical Sciences (AREA)
- Pharmacology & Pharmacy (AREA)
- Veterinary Medicine (AREA)
- Biotechnology (AREA)
- Public Health (AREA)
- Animal Behavior & Ethology (AREA)
- Zoology (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Biomedical Technology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- Virology (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Molecular Biology (AREA)
- Epidemiology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明提供一种植物乳杆菌QS7T及其应用,属于微生物领域。该植物乳杆菌QS7T保藏于中国微生物菌种保藏管理委员会普通微生物中心,保藏地址为北京市朝阳区北辰西路1号院3号,保藏编号为:CGMCC No.21510。该菌株是从传统四川泡菜中分离得到,其能够高效、特异性的代谢并利用菊粉。本发明还进一步提供了含有植物乳杆菌QS7T的相关产品以及植物乳杆菌QS7T的相关应用,例如一种功能性泡菜,其能够基于“益生菌+膳食纤维”,发挥提高益生菌菌株在肠道中的存活率和定殖能力的功效,以此来进一步调节改善肠道微生态,降低肠道相关疾病的发生率,促进人体健康。
Description
技术领域
本发明属于微生物领域,更具体地,涉及一种植物乳杆菌QS7T及其应用。
背景技术
益生菌是指一类能够对宿主产生有益作用的活性微生物,通过定植于宿主肠道、生殖系统内,对宿主产生确切的健康功效,从而改善宿主体内微生态平衡、发挥有益作用的活性微生物总称。乳酸菌作为益生菌中最具代表性的菌属,具有帮助消化、促进营养物质的吸收、调节肠道菌群、调节机体免疫功能、降低血液总胆固醇、缓解乳糖不耐症等生理活性。
由于乳酸菌的益生活性具有菌株特异性,不同菌株之间的益生活性差别较大。因此,需要更有针对性的筛选具有特殊生理活性的菌株。
泡菜作为中国传统食品中典型的乳酸菌发酵制品,有着悠久的食用传统,除了具有独特的风味和丰富的营养,其保健功效也逐渐引起人们的关注。随着人们生活水平的提高,人们的健康意识越来越强,对食品的要求已从数量型向质量型转变,安全、营养、保健是未来食品发展的必然方向,我国传统的腌制蔬菜已难以满足人们的需求。因此,应该通过革新自身科学技术,形成具有中国特色并符合国际饮食潮流的现代功能泡菜产品,使其在人们的现代健康生活中扮演更加重要的角色。
发明内容
本发明的第一目的在于提供一种植物乳杆菌QS7T,该菌株是从传统四川泡菜中分离得到,其能够高效、特异性的代谢并利用菊粉。该菌株已保藏于中国微生物菌种保藏管理委员会普通微生物中心(CGMCC),保藏地址为北京市朝阳区北辰西路1号院3号,保藏编号为:CGMCC No.21510,保藏日期为2020年12月21日,并鉴定为植物乳杆菌(Lactiplantibacillus plantarum)。
本发明的第二目的在于提供一种微生物菌剂,其包括上述植物乳杆菌QS7T。
进一步地,该植物乳杆菌QS7T为活菌。
更进一步地,该植物乳杆菌QS7T为活菌,菌体浓度为107~1014CFU/mL。
更进一步地,该微生物菌剂的制备方法包括:取甘油保种菌液划线于MRS平板上活化,37℃恒温培养24h-48h,挑取单菌落接种于MRS液体培养基中培养过夜,所得菌液离心、用生理盐水洗涤,菌体沉淀分散于生理盐水得到活菌菌悬液,浓度为107~1014CFU/mL。
本发明的第三目的在于提供一种组合物,其包括上述的微生物菌剂,还可包括一些生理上可接受的赋形剂,该组合物可以是食品、保健品或药品。
进一步地,该组合物还包括益生元。益生元为益生菌的食物,可促进肠道内益生菌的增殖和存活,提供肠道定植能力,起到调节肠道菌群作用,进而发挥益生功效。
更进一步地,该益生元为菊粉。
菊粉存在于约36000种植物的球茎和块茎中,是蔬菜中广泛存在的一种膳食纤维,也是自然界中含量第二大的贮藏多糖。菊粉不能被人的唾液和胃肠道消化酶消化或水解,它能作为益生元,以完整结构的形式直达肠道后端,被双歧杆菌和乳杆菌等有益细菌选择性利用,从而达到明显改善肠道内微生物种群比例的目的。然而,根据现有研究报道,并不是所有乳酸菌都能利用菊粉,仅有极少部分乳酸菌菌种或菌株具有特异性代谢利用菊粉的能力。
由于植物乳杆菌QS7T能够特异性的代谢菊粉,当该组合物中同时包括植物乳杆菌QS7T和菊粉时,菊粉作为益生元在肠道内能够为植物乳杆菌QS7T提供碳源,两者能够发挥协同增效的作用,极大的提高了植物乳杆菌QS7T在肠道中的存活率和定植能力,起到了调节肠道菌群最佳平衡的作用,为宿主的消化道健康带来益处。
本发明的第三目的在于提供一种上述植物乳杆菌QS7T、微生物菌剂或组合物在生产药品、保健品或功能性食品中的应用。
进一步地,所述功能性食品包括发酵乳制品、发酵豆制品、发酵果蔬制品;优选地,所述发酵果蔬制品包括泡菜、发酵蔬菜汁和发酵水果汁。
本发明的第四目的在于提供一种功能性果蔬制品,其通过用上述植物乳杆菌QS7T发酵果蔬所得。其中,果蔬为富含菊粉的水果和蔬菜;优选地,所述蔬菜包括:菊芋、菊苣、大蒜和洋葱。
该功能性果蔬制品的制备方法包括:将所述植物乳杆菌QS7T接种、培养至菌体浓度达到1x108CFU/mL后,收集菌体制成菌悬液;再将所述果蔬进行杀菌处理后,并与盐水混合,接种所述菌悬液后一起装坛发酵。
进一步地,果蔬与盐水按1:1~3质量比混合,其中,盐水的浓度为2~6%。
再进一步地,所述菌悬液的浓度为1x108CFU/mL;所述菌悬液的接种量为2~6%。
该功能性泡菜,采用植物乳杆菌QS7T作为发酵菌种,由于植物乳杆菌QS7T能够特异性的代谢果蔬中富含的膳食纤维,尤其是菊粉,使得该功能性泡菜能够基于“益生菌+膳食纤维”,发挥提高益生菌菌株在肠道中的存活率和定植能力的功效,以此来进一步调节改善肠道微生态,降低肠道相关疾病的发生率,促进人体健康。
附图说明
图1为植物乳杆菌QS7T代谢利用菊粉能力的结果;
图2为植物乳杆菌QS7T在菊粉,葡萄糖和水中生长曲线图,图中横坐标为发酵时间,纵坐标为菌液在600nm测定的OD值;
图3为植物乳杆菌QS7T发酵葡萄糖和菊粉的pH变化,图中横坐标为发酵时间,纵坐标为发酵液pH值;
图4为薄层色谱分析植物乳杆菌QS7T在发酵菊粉过程中菊粉组成的动态变化的结果;
图5为植物乳杆菌QS7T发酵洋姜制备泡菜中去泡菜水样品测定的pH值,图中横坐标为发酵时间(天),纵坐标为泡菜水pH值;
图6为用TLC分析植物乳杆菌QS7T发酵洋姜制备泡菜中泡菜水样品的菊粉低聚糖组分;
图7为植物乳杆菌QS7T发酵洋姜制备泡菜,发酵7天后泡菜外观形态。
具体实施方式
下面将结合实施例对本发明的实施方案进行详细描述,但是本领域技术人员将会理解,下列实施例仅用于说明本发明,而不应视为限制本发明的范围。实施例中未注明具体条件者,按照常规条件或制造商建议的条件进行。所用试剂或仪器未注明生产厂商者,均为可以通过市售购买获得的常规产品。
实施例1
菌株的筛选与保藏
本发明中的植物乳杆菌QS7T是从采集的四川传统家庭自制泡菜水中分离获得的,通过以菊粉为唯一碳源的培养基进行发酵培养,评价乳酸菌代谢利用菊粉的能力,从中筛选出能高效代谢利用菊粉的植物乳杆菌QS7T,步骤如下:
(1)取-70℃甘油保存的泡菜水样品50μL于装有5mL MRS液体培养基的试管中,震荡摇匀,37℃恒温培养16-24h。取活化后的培养液1mL加入9mL无菌生理盐水中进行10倍梯度稀释,选择合适的稀释度,取100μL稀释样品涂布于MRS-CaCO3培养基平板,37℃恒温培养24h-48h。
(2)观察并记录菌落特征,挑取有溶钙圈的并具乳酸菌典型菌落特征的菌落,进行反复划线分离、并培养,直至菌落纯化。
(3)评价乳酸菌代谢利用菊粉能力:将上述分离纯化的菌株于MRS液体培养基中过夜培养,将过夜培养物按1%(v/v)分别接种于bMRS+菊粉(bMRS中添加1%w/v菊粉)、bMRS+葡萄糖(bMRS中添加1%w/v葡萄糖)和bMRS+H2O(bMRS中添加无菌水),在37℃厌氧培养48h;其中bMRS中添加了溴钾酚紫钠盐(300mg/L)作为pH指示剂。以bMRS+H2O为阴性对照,以bMRS+葡萄糖为阳性对照,根据培养基颜色从紫色变黄的程度来判断乳酸菌对菊粉的代谢利用能力。
根据乳酸菌在菊粉为唯一碳源的培养基上发酵产酸的能力导致的发酵液颜色变黄的程度,从而筛选出一株能高效、特异性代谢利用菊粉的菌株。根据上述菌落、细胞形态鉴定及16S rDNA基因序列分析的结果,经中国微生物菌种保藏管理委员会普通微生物中心(CGMCC)鉴定为(Lactiplantibacillus plantarum)QS7T。
表1四川传统泡菜中分离乳酸菌的发酵程度
菌株编号 | bMRS+H<sub>2</sub>O | bMRS+1%葡萄糖 | bMRS+1%菊粉 |
YT040 | - | ++++ | - |
QS7T | - | ++++ | ++++ |
YT044 | - | ++++ | - |
YT048 | - | ++++ | - |
YT049 | - | ++++ | - |
YT051 | - | ++++ | - |
YT052 | - | ++++ | - |
YT053 | - | ++++ | - |
YT054 | - | ++++ | - |
YT059 | - | ++++ | - |
YT061 | - | ++++ | - |
YT063 | - | ++++ | - |
YT065 | - | ++++ | - |
YT066 | - | ++++ | - |
YT068 | - | ++++ | - |
YT069 | - | ++++ | - |
YT071 | - | ++++ | - |
YT072 | - | ++++ | - |
YT073 | - | ++++ | - |
注:‘-’表示发酵液未变色,仍为紫色;‘+’表示发酵液pH降低后变黄的程度,其中‘+’表示轻微变黄;‘++’表示淡黄色;‘+++’表示黄色;‘++++’表示深黄色。
结果分析如下:共从四川传统泡菜中分离纯化获得19株乳酸菌,以bMRS+H2O为阴性对照,以bMRS+葡萄糖为阳性对照,以菊粉为唯一碳源设置bMRS+菊粉作为实验组,根据培养基中pH指示剂颜色从紫色变黄的程度来判断乳酸菌对菊粉的代谢利用能力,如表1所示,从结果可知仅有QS7T对菊粉表现出明显的发酵能力。植物乳杆菌QS7T在阴性对照(bMRS+H2O)中发酵48h后为紫色,由于无任何碳源,因此无生长和发酵产生;植物乳杆菌QS7T在阳性对照(bMRS+葡萄糖)中发酵48h大量产酸,降低发酵液pH,因此发酵液变成深黄色;植物乳杆菌QS7T在实验组(bMRS+菊粉)中发酵48h后,可以观察到发酵液也变成深黄色,说明QS7T可以菊粉为唯一碳源生长良好并代谢产酸、降低体系pH;综上可以知道植物乳杆菌QS7T是一株能够高效代谢并利用菊粉的乳酸菌。
图1为植物乳杆菌QS7T代谢利用菊粉能力的结果。
实施例2
植物乳杆菌QS7T的菊粉代谢利用特性,测定如下:
(1)生长曲线和pH测定:将保存的植物乳杆菌QS7T在MRS平板上划线、37℃培养24-48h活化,挑取单菌落于MRS液体培养基中,培养液(1%,v/v)接种于分别含50mL bMRS+菊粉、bMRS+葡萄糖和bMRS+H2O的无菌离心管中,于37℃培养,分别在1、2、3、4、6、8、10、12、14、15、20、24、48和72h等14个不同时间点取发酵液用分光光度计通过在波长600nm(OD600nm)的光密度来测量乳酸菌生长情况、用酸度计来测定发酵液pH值。
(2)代谢产物的薄层色谱(TLC)分析:利用TLC分析乳酸菌在发酵菊粉过程中菊粉组成的动态变化,将上述取样的发酵液12000rpm离心2min取上清液,用毛细管吸取6μL上清液点样于GF254薄层层析板上,并以6μL 1%菊粉和3μL 1%葡萄糖作为对照。展开剂按正丁醇:乙酸:水=2:2:1(v/v)的比例配制,点样完成的薄层层析板置于该溶剂中进行展开。显色剂配置:100mL丙酮中加入2g二苯胺,2mL苯胺和10mL磷酸(wt%=85%)混合得到。最后将展开的薄层层析板用该显色剂喷雾,在105℃下加热10min显色。
结果分析如下:植物乳杆菌QS7T在以1%菊粉(inulin)为唯一碳源的培养基中能够在10h后进入稳定期,OD值达到最大值,并与在葡萄糖为碳源的培养基中生长情况接近;同时测定发酵液不同时间点的pH值,发现植物乳杆菌QS7T在以菊粉为唯一碳源的培养基中,发酵时间10h后,pH就降低至4.20,对比之下,与在含葡萄糖的培养基中发酵pH降低速度和最终值都接近;采用TLC分析在菊粉为唯一碳源的培养基发酵48h后的发酵液的组分变化,发现48h后菊粉完全被植物乳杆菌QS7T降解并代谢利用。综述可知植物乳杆菌QS7T表现出非常高效的代谢能力。
图2为植物乳杆菌QS7T在菊粉,葡萄糖和水中生长曲线图,图中横坐标为发酵时间,纵坐标为菌液在600nm测定的OD值;
图3为植物乳杆菌QS7T发酵葡萄糖和菊粉的pH变化。图中横坐标为发酵时间,纵坐标为发酵液pH值;
图4为薄层色谱分析植物乳杆菌QS7T在发酵菊粉过程中菊粉组成的动态变化的结果。
实施例3
利用植物乳杆菌QS7T发酵制备功能性泡菜,步骤如下:
(1)植物乳杆菌QS7T接种于MRS液体培养基中,37℃培养至菌体浓度达到约1x108CFU/mL,4500r/min离心10min,收集菌体后用无菌生理盐水洗涤2次,并加入无菌生理盐水制成菌悬液备用。
(2)选择无病害的新鲜洋姜原料(500g)经整理、清洗、沥干、切分后,用75%食用酒精喷洒杀菌。无菌水清洗残留食用酒精后,在超净工作台紫外线下沥干,装入2.0L玻璃泡菜坛。
(3)蔬菜与6.0%食盐水质量体积比(g/mL)为1∶2,并接入5.0mL植物乳杆菌QS7T菌悬液。坛沿封水,25℃发酵7d,4得发酵成熟的洋姜泡菜。
(4)每坛每隔1d取样,用于测定酸度和植物乳杆菌QS7T数量。
结果分析如下:从接种当天开始直至发酵的第7天每天进行取样,去除发酵泡菜水样品测得pH值,发现发酵1天以后泡菜水pH即迅速降低至4左右,7天后下降至3.5左右,通过菌落计数知道泡菜水中植物乳杆菌QS7T的数量为1x108CFU/mL;同时对发酵液进行菊粉低聚糖的分析,发现接种当天和发酵1天后的发酵液中几乎没有菊粉低聚糖,随着发酵的进行从第2天开始后续泡菜样品中测定发现存在大量的菊粉低聚糖组分,说明由植物乳杆菌QS7T发酵富含菊粉的洋姜所制备的泡菜中既富含活的植物乳乳杆菌,也富含大量的菊粉益生元,是一种功能性泡菜,同时制备出的洋姜泡菜具有质地脆嫩、鲜香爽口、酸味宜人的独特风味,且可以进行工业化推广生产。
图5为植物乳杆菌QS7T发酵洋姜制备泡菜中去泡菜水样品测定的pH值。图中横坐标为发酵时间(天),纵坐标为泡菜水pH值;
图6为用TLC分析植物乳杆菌QS7T发酵洋姜制备泡菜中泡菜水样品的菊粉低聚糖组分;
图7为植物乳杆菌QS7T发酵洋姜制备泡菜,发酵7天后泡菜外观形态。
以上所述的实施例仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明权利要求书确定的保护范围内。
Claims (10)
1.一种植物乳杆菌(Lactiplantibacillus plantarum)QS7T,其保藏于中国微生物菌种保藏管理委员会普通微生物中心,保藏地址为北京市朝阳区北辰西路1号院3号,保藏编号为:CGMCC No.21510,保藏日期为 2020年 12月21 日。
2.一种微生物菌剂,其特征在于,其包含如权利要求1所述的植物乳杆菌QS7T。
3.一种组合物,其特征在于,其包括如权利要求2所述的微生物菌剂。
4.根据权利要求3所述的组合物,其特征在于,还包括益生元。
5.根据权利要求4所述的组合物,其特征在于,所述益生元包括菊粉;所述微生物菌剂的含量为107~1014CFU/mL,所述益生元的含量为质量浓度0.1~5%。
6.权利要求1所述的植物乳杆菌QS7T、权利要求2所述的微生物菌剂或权利要求3所述的组合物在保健品或功能性食品中的应用。
7.根据权利要求6所述的应用,其特征在于,所述功能性食品包括发酵乳、乳酸菌饮料、发酵果蔬制品。
8.一种功能性果蔬制品,其特征在于,其通过用如权利要求1所述的植物乳杆菌QS7T发酵果蔬所得。
9.根据权利要求8所述的功能性果蔬制品,其特征在于,所述果蔬为富含菊粉的水果和蔬菜。
10.一种如权利要求8所述的功能性果蔬制品的制备方法,其特征在于,其包括:
将所述植物乳杆菌QS7T接种、培养至菌体浓度达到1x108CFU/mL,收集菌体,制成菌悬液;
再将所述果蔬进行杀菌处理,并与盐水混合,接种所述菌悬液后一起装坛发酵。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110413337.5A CN112877266B (zh) | 2021-04-16 | 2021-04-16 | 植物乳杆菌qs7t及其应用 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110413337.5A CN112877266B (zh) | 2021-04-16 | 2021-04-16 | 植物乳杆菌qs7t及其应用 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN112877266A CN112877266A (zh) | 2021-06-01 |
CN112877266B true CN112877266B (zh) | 2022-11-18 |
Family
ID=76040655
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202110413337.5A Active CN112877266B (zh) | 2021-04-16 | 2021-04-16 | 植物乳杆菌qs7t及其应用 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN112877266B (zh) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115918911A (zh) * | 2023-02-09 | 2023-04-07 | 同芙集团(中国)股份有限公司 | 一种益生菌组合物及其应用、益生菌产品及其制备方法 |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2020098097A1 (zh) * | 2018-11-12 | 2020-05-22 | 中粮营养健康研究院有限公司 | 一株发酵植物乳杆菌及其用途 |
CN110129221B (zh) * | 2019-05-06 | 2022-05-17 | 福建晋江国食文化传媒有限公司 | 乳酸菌hwn19菌株及其应用 |
CN112458003B (zh) * | 2020-10-28 | 2023-03-31 | 四川农业大学 | 一株产双乙酰植物乳杆菌及其在泡菜中的应用 |
-
2021
- 2021-04-16 CN CN202110413337.5A patent/CN112877266B/zh active Active
Also Published As
Publication number | Publication date |
---|---|
CN112877266A (zh) | 2021-06-01 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN111436203B (zh) | 一株发酵植物乳杆菌及其用途 | |
CN101338283B (zh) | 一种干酪乳杆菌及其在固态发酵中的应用 | |
CN105533544A (zh) | 一种天然果蔬酵素产品 | |
CN113234639B (zh) | 一株植物乳杆菌zf632及其应用 | |
CN111471604B (zh) | 单胞酿酒酵母菌ZLG-6和植物乳杆菌Picp-2的应用 | |
CN113736716B (zh) | 一株副干酪乳杆菌及黄贮复合生物发酵剂和黄贮方法 | |
CN115747111A (zh) | 一株戊糖片球菌及其应用 | |
CN114231473A (zh) | 一株益生植物乳杆菌及其在低盐发酵肉食品制备中的应用 | |
CN114642686B (zh) | 一种复合益生菌及其延缓衰老和抗氧化的作用 | |
CN113444664A (zh) | 一株产γ-氨基丁酸短乳杆菌及其应用 | |
CN110257302B (zh) | 具有抗氧化能力的乳酸菌菌株的筛选方法及应用 | |
CN106867935B (zh) | 白萝卜鲜酿酵素及其制备和发酵菌株 | |
KR101302705B1 (ko) | 매생이를 이용한 돈가스 소스의 제조 방법 | |
CN113403233B (zh) | 多功能凝结芽孢杆菌在益生菌坚果制作中的应用 | |
CN112877266B (zh) | 植物乳杆菌qs7t及其应用 | |
CN101144064B (zh) | 一种具有抗致突变活性、产胞外多糖的短乳杆菌及其用途 | |
CN111607621A (zh) | 一种产玫瑰花香的酵母及其在灵武长枣酵素中的应用 | |
CN111616289A (zh) | 一种乳酸菌发酵红枣沙棘饮料及其制备方法 | |
CN113308418B (zh) | 一株发酵用的谷糠乳杆菌及其发酵制备工艺 | |
CN113215067B (zh) | Vbnc状态短乳杆菌cshrr5-3菌株及其应用 | |
CN114891663A (zh) | 植物乳杆菌lp1406及分离培养方法 | |
KR101696670B1 (ko) | 내산성, 내담즙성 및 세포 부착능이 우수한 락토바실러스 플랜타럼 llp5193, 및 이를 유효성분으로 포함하는 제품 | |
CN111154694A (zh) | 一种微生物发酵菌剂及其制备方法和应用 | |
Natt et al. | Production and Assessment of Probiotic Fruit Juice from Punjab Pink Variety of Guava | |
CN115181708B (zh) | 高产γ-氨基丁酸的耐酸型植物乳杆菌及其应用 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |