CN113061550A - Lactobacillus new strain Z6 and application thereof in food - Google Patents
Lactobacillus new strain Z6 and application thereof in food Download PDFInfo
- Publication number
- CN113061550A CN113061550A CN202110357518.0A CN202110357518A CN113061550A CN 113061550 A CN113061550 A CN 113061550A CN 202110357518 A CN202110357518 A CN 202110357518A CN 113061550 A CN113061550 A CN 113061550A
- Authority
- CN
- China
- Prior art keywords
- lactobacillus
- strain
- culture medium
- food
- food processing
- 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.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 22
- 241000186660 Lactobacillus Species 0.000 title claims description 78
- 229940039696 lactobacillus Drugs 0.000 title claims description 78
- 229940035901 lactobacillus sp Drugs 0.000 claims abstract description 18
- 244000005700 microbiome Species 0.000 claims abstract description 6
- 238000004321 preservation Methods 0.000 claims abstract description 6
- 241000186610 Lactobacillus sp. Species 0.000 claims description 65
- 239000001963 growth medium Substances 0.000 claims description 34
- 239000007787 solid Substances 0.000 claims description 28
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 13
- UCSJYZPVAKXKNQ-HZYVHMACSA-N streptomycin Chemical compound CN[C@H]1[C@H](O)[C@@H](O)[C@H](CO)O[C@H]1O[C@@H]1[C@](C=O)(O)[C@H](C)O[C@H]1O[C@@H]1[C@@H](NC(N)=N)[C@H](O)[C@@H](NC(N)=N)[C@H](O)[C@H]1O UCSJYZPVAKXKNQ-HZYVHMACSA-N 0.000 claims description 12
- ULGZDMOVFRHVEP-RWJQBGPGSA-N Erythromycin Chemical compound O([C@@H]1[C@@H](C)C(=O)O[C@@H]([C@@]([C@H](O)[C@@H](C)C(=O)[C@H](C)C[C@@](C)(O)[C@H](O[C@H]2[C@@H]([C@H](C[C@@H](C)O2)N(C)C)O)[C@H]1C)(C)O)CC)[C@H]1C[C@@](C)(OC)[C@@H](O)[C@H](C)O1 ULGZDMOVFRHVEP-RWJQBGPGSA-N 0.000 claims description 10
- 238000009630 liquid culture Methods 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 238000012258 culturing Methods 0.000 claims description 8
- 230000000694 effects Effects 0.000 claims description 7
- 238000012545 processing Methods 0.000 claims description 7
- 229930182555 Penicillin Natural products 0.000 claims description 6
- JGSARLDLIJGVTE-MBNYWOFBSA-N Penicillin G Chemical compound N([C@H]1[C@H]2SC([C@@H](N2C1=O)C(O)=O)(C)C)C(=O)CC1=CC=CC=C1 JGSARLDLIJGVTE-MBNYWOFBSA-N 0.000 claims description 6
- 239000004098 Tetracycline Substances 0.000 claims description 6
- 229960002626 clarithromycin Drugs 0.000 claims description 6
- AGOYDEPGAOXOCK-KCBOHYOISA-N clarithromycin Chemical compound O([C@@H]1[C@@H](C)C(=O)O[C@@H]([C@@]([C@H](O)[C@@H](C)C(=O)[C@H](C)C[C@](C)([C@H](O[C@H]2[C@@H]([C@H](C[C@@H](C)O2)N(C)C)O)[C@H]1C)OC)(C)O)CC)[C@H]1C[C@@](C)(OC)[C@@H](O)[C@H](C)O1 AGOYDEPGAOXOCK-KCBOHYOISA-N 0.000 claims description 6
- 229930027917 kanamycin Natural products 0.000 claims description 6
- 229960000318 kanamycin Drugs 0.000 claims description 6
- SBUJHOSQTJFQJX-NOAMYHISSA-N kanamycin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CN)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O[C@@H]2[C@@H]([C@@H](N)[C@H](O)[C@@H](CO)O2)O)[C@H](N)C[C@@H]1N SBUJHOSQTJFQJX-NOAMYHISSA-N 0.000 claims description 6
- 229930182823 kanamycin A Natural products 0.000 claims description 6
- 229940049954 penicillin Drugs 0.000 claims description 6
- JQXXHWHPUNPDRT-WLSIYKJHSA-N rifampicin Chemical compound O([C@](C1=O)(C)O/C=C/[C@@H]([C@H]([C@@H](OC(C)=O)[C@H](C)[C@H](O)[C@H](C)[C@@H](O)[C@@H](C)\C=C\C=C(C)/C(=O)NC=2C(O)=C3C([O-])=C4C)C)OC)C4=C1C3=C(O)C=2\C=N\N1CC[NH+](C)CC1 JQXXHWHPUNPDRT-WLSIYKJHSA-N 0.000 claims description 6
- 229960001225 rifampicin Drugs 0.000 claims description 6
- 229960005322 streptomycin Drugs 0.000 claims description 6
- 229960002180 tetracycline Drugs 0.000 claims description 6
- 229930101283 tetracycline Natural products 0.000 claims description 6
- 235000019364 tetracycline Nutrition 0.000 claims description 6
- 244000063299 Bacillus subtilis Species 0.000 claims description 5
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 241000191967 Staphylococcus aureus Species 0.000 claims description 5
- 229960005091 chloramphenicol Drugs 0.000 claims description 5
- WIIZWVCIJKGZOK-RKDXNWHRSA-N chloramphenicol Chemical compound ClC(Cl)C(=O)N[C@H](CO)[C@H](O)C1=CC=C([N+]([O-])=O)C=C1 WIIZWVCIJKGZOK-RKDXNWHRSA-N 0.000 claims description 5
- 229960002227 clindamycin Drugs 0.000 claims description 5
- KDLRVYVGXIQJDK-AWPVFWJPSA-N clindamycin Chemical compound CN1C[C@H](CCC)C[C@H]1C(=O)N[C@H]([C@H](C)Cl)[C@@H]1[C@H](O)[C@H](O)[C@@H](O)[C@@H](SC)O1 KDLRVYVGXIQJDK-AWPVFWJPSA-N 0.000 claims description 5
- 229960003276 erythromycin Drugs 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 150000003522 tetracyclines Chemical class 0.000 claims description 5
- 229920001817 Agar Polymers 0.000 claims description 4
- 241000588724 Escherichia coli Species 0.000 claims description 4
- 239000001888 Peptone Substances 0.000 claims description 4
- 108010080698 Peptones Proteins 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 4
- 239000008272 agar Substances 0.000 claims description 4
- 229940040526 anhydrous sodium acetate Drugs 0.000 claims description 4
- 235000015278 beef Nutrition 0.000 claims description 4
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 4
- 229910000396 dipotassium phosphate Inorganic materials 0.000 claims description 4
- 229910052564 epsomite Inorganic materials 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims description 4
- 229910000357 manganese(II) sulfate Inorganic materials 0.000 claims description 4
- 235000019319 peptone Nutrition 0.000 claims description 4
- 229940124530 sulfonamide Drugs 0.000 claims description 4
- YWYZEGXAUVWDED-UHFFFAOYSA-N triammonium citrate Chemical compound [NH4+].[NH4+].[NH4+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O YWYZEGXAUVWDED-UHFFFAOYSA-N 0.000 claims description 4
- 239000001393 triammonium citrate Substances 0.000 claims description 4
- 235000011046 triammonium citrate Nutrition 0.000 claims description 4
- 206010059866 Drug resistance Diseases 0.000 claims description 3
- 229920000136 polysorbate Polymers 0.000 claims description 3
- 230000002401 inhibitory effect Effects 0.000 claims description 2
- 108090000623 proteins and genes Proteins 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 claims 1
- 150000003456 sulfonamides Chemical class 0.000 claims 1
- 230000003385 bacteriostatic effect Effects 0.000 abstract description 10
- 230000007065 protein hydrolysis Effects 0.000 abstract description 7
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 42
- 241000894006 Bacteria Species 0.000 description 25
- 239000004310 lactic acid Substances 0.000 description 21
- 235000014655 lactic acid Nutrition 0.000 description 21
- 230000012010 growth Effects 0.000 description 14
- 239000002253 acid Substances 0.000 description 12
- 235000013365 dairy product Nutrition 0.000 description 12
- 238000004458 analytical method Methods 0.000 description 11
- 238000000855 fermentation Methods 0.000 description 10
- 230000004151 fermentation Effects 0.000 description 10
- 238000004519 manufacturing process Methods 0.000 description 10
- 230000001580 bacterial effect Effects 0.000 description 9
- 238000001514 detection method Methods 0.000 description 9
- 239000002609 medium Substances 0.000 description 9
- VTYYLEPIZMXCLO-UHFFFAOYSA-L calcium carbonate Substances [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 8
- 229910000019 calcium carbonate Inorganic materials 0.000 description 8
- 238000011161 development Methods 0.000 description 8
- 235000013336 milk Nutrition 0.000 description 8
- 239000008267 milk Substances 0.000 description 8
- 210000004080 milk Anatomy 0.000 description 8
- -1 methoxybenzyl Chemical group 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- MYSWGUAQZAJSOK-UHFFFAOYSA-N ciprofloxacin Chemical compound C12=CC(N3CCNCC3)=C(F)C=C2C(=O)C(C(=O)O)=CN1C1CC1 MYSWGUAQZAJSOK-UHFFFAOYSA-N 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 238000012216 screening Methods 0.000 description 6
- 108020004465 16S ribosomal RNA Proteins 0.000 description 5
- 108020004414 DNA Proteins 0.000 description 5
- 235000021001 fermented dairy product Nutrition 0.000 description 5
- 101150080777 pheS gene Proteins 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 238000011160 research Methods 0.000 description 5
- 238000012408 PCR amplification Methods 0.000 description 4
- 239000003153 chemical reaction reagent Substances 0.000 description 4
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 230000005477 standard model Effects 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- CEAZRRDELHUEMR-URQXQFDESA-N Gentamicin Chemical compound O1[C@H](C(C)NC)CC[C@@H](N)[C@H]1O[C@H]1[C@H](O)[C@@H](O[C@@H]2[C@@H]([C@@H](NC)[C@@](C)(O)CO2)O)[C@H](N)C[C@@H]1N CEAZRRDELHUEMR-URQXQFDESA-N 0.000 description 3
- 229930182566 Gentamicin Natural products 0.000 description 3
- 108010059993 Vancomycin Proteins 0.000 description 3
- 238000003556 assay Methods 0.000 description 3
- 229960003405 ciprofloxacin Drugs 0.000 description 3
- 238000001962 electrophoresis Methods 0.000 description 3
- 229960002518 gentamicin Drugs 0.000 description 3
- 230000015784 hyperosmotic salinity response Effects 0.000 description 3
- 230000005764 inhibitory process Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 229960001180 norfloxacin Drugs 0.000 description 3
- OGJPXUAPXNRGGI-UHFFFAOYSA-N norfloxacin Chemical compound C1=C2N(CC)C=C(C(O)=O)C(=O)C2=CC(F)=C1N1CCNCC1 OGJPXUAPXNRGGI-UHFFFAOYSA-N 0.000 description 3
- 238000002161 passivation Methods 0.000 description 3
- 238000000746 purification Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 241000894007 species Species 0.000 description 3
- FDDDEECHVMSUSB-UHFFFAOYSA-N sulfanilamide Chemical compound NC1=CC=C(S(N)(=O)=O)C=C1 FDDDEECHVMSUSB-UHFFFAOYSA-N 0.000 description 3
- 229960003165 vancomycin Drugs 0.000 description 3
- MYPYJXKWCTUITO-UHFFFAOYSA-N vancomycin Natural products O1C(C(=C2)Cl)=CC=C2C(O)C(C(NC(C2=CC(O)=CC(O)=C2C=2C(O)=CC=C3C=2)C(O)=O)=O)NC(=O)C3NC(=O)C2NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(CC(C)C)NC)C(O)C(C=C3Cl)=CC=C3OC3=CC2=CC1=C3OC1OC(CO)C(O)C(O)C1OC1CC(C)(N)C(O)C(C)O1 MYPYJXKWCTUITO-UHFFFAOYSA-N 0.000 description 3
- MYPYJXKWCTUITO-LYRMYLQWSA-O vancomycin(1+) Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=C2C=C3C=C1OC1=CC=C(C=C1Cl)[C@@H](O)[C@H](C(N[C@@H](CC(N)=O)C(=O)N[C@H]3C(=O)N[C@H]1C(=O)N[C@H](C(N[C@@H](C3=CC(O)=CC(O)=C3C=3C(O)=CC=C1C=3)C([O-])=O)=O)[C@H](O)C1=CC=C(C(=C1)Cl)O2)=O)NC(=O)[C@@H](CC(C)C)[NH2+]C)[C@H]1C[C@](C)([NH3+])[C@H](O)[C@H](C)O1 MYPYJXKWCTUITO-LYRMYLQWSA-O 0.000 description 3
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 2
- 238000007400 DNA extraction Methods 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 229960000723 ampicillin Drugs 0.000 description 2
- AVKUERGKIZMTKX-NJBDSQKTSA-N ampicillin Chemical compound C1([C@@H](N)C(=O)N[C@H]2[C@H]3SC([C@@H](N3C2=O)C(O)=O)(C)C)=CC=CC=C1 AVKUERGKIZMTKX-NJBDSQKTSA-N 0.000 description 2
- 239000003242 anti bacterial agent Substances 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 229940088710 antibiotic agent Drugs 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 230000003115 biocidal effect Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 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
- 230000006870 function Effects 0.000 description 2
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000009629 microbiological culture Methods 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000002829 reductive effect Effects 0.000 description 2
- 230000035945 sensitivity Effects 0.000 description 2
- 238000012163 sequencing technique Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 229960005404 sulfamethoxazole Drugs 0.000 description 2
- JLKIGFTWXXRPMT-UHFFFAOYSA-N sulphamethoxazole Chemical compound O1C(C)=CC(NS(=O)(=O)C=2C=CC(N)=CC=2)=N1 JLKIGFTWXXRPMT-UHFFFAOYSA-N 0.000 description 2
- 241000228245 Aspergillus niger Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000222122 Candida albicans Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 102000016938 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- RFSUNEUAIZKAJO-VRPWFDPXSA-N D-Fructose Natural products OC[C@H]1OC(O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-VRPWFDPXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- QWIZNVHXZXRPDR-UHFFFAOYSA-N D-melezitose Natural products O1C(CO)C(O)C(O)C(O)C1OC1C(O)C(CO)OC1(CO)OC1OC(CO)C(O)C(O)C1O QWIZNVHXZXRPDR-UHFFFAOYSA-N 0.000 description 1
- 230000004544 DNA amplification Effects 0.000 description 1
- 241000194033 Enterococcus Species 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000194036 Lactococcus Species 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- 108091028043 Nucleic acid sequence Proteins 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 241000192001 Pediococcus Species 0.000 description 1
- 241000228143 Penicillium Species 0.000 description 1
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 description 1
- 238000012300 Sequence Analysis Methods 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 241001052560 Thallis Species 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- WQZGKKKJIJFFOK-DVKNGEFBSA-N alpha-D-glucose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-DVKNGEFBSA-N 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 238000009635 antibiotic susceptibility testing Methods 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 238000009412 basement excavation Methods 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000010256 biochemical assay Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009529 body temperature measurement Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229940095731 candida albicans Drugs 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000014048 cultured milk product Nutrition 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000003113 dilution method Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000013350 formula milk Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000020604 functional milk Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 125000001475 halogen functional group Chemical group 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- GNTVWGDQPXCYBV-PELKAZGASA-N indolmycin Chemical compound O1C(NC)=NC(=O)[C@@H]1[C@H](C)C1=CNC2=CC=CC=C12 GNTVWGDQPXCYBV-PELKAZGASA-N 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000006799 invasive growth in response to glucose limitation Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 229940068140 lactobacillus bifidus Drugs 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- QWIZNVHXZXRPDR-WSCXOGSTSA-N melezitose Chemical compound O([C@@]1(O[C@@H]([C@H]([C@@H]1O[C@@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O)CO)CO)[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O QWIZNVHXZXRPDR-WSCXOGSTSA-N 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000011392 neighbor-joining method Methods 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 238000013081 phylogenetic analysis Methods 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- OFVLGDICTFRJMM-WESIUVDSSA-N tetracycline Chemical compound C1=CC=C2[C@](O)(C)[C@H]3C[C@H]4[C@H](N(C)C)C(O)=C(C(N)=O)C(=O)[C@@]4(O)C(O)=C3C(=O)C2=C1O OFVLGDICTFRJMM-WESIUVDSSA-N 0.000 description 1
- IEDVJHCEMCRBQM-UHFFFAOYSA-N trimethoprim Chemical compound COC1=C(OC)C(OC)=CC(CC=2C(=NC(N)=NC=2)N)=C1 IEDVJHCEMCRBQM-UHFFFAOYSA-N 0.000 description 1
- 229960001082 trimethoprim Drugs 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Biotechnology (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Tropical Medicine & Parasitology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Medicinal Chemistry (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)
Abstract
The invention provides a Lactobacillus sp potential new strain Z6, the microorganism preservation number is CGMCC No.9441, the strain can well grow under the conditions of low temperature or high temperature and low pH, has good protein hydrolysis capability and strong bacteriostatic ability, and can decompose macromolecular nutrient substances in food, thereby being more beneficial to absorption and utilization of human bodies, simultaneously preventing food from being polluted and deteriorated to a certain extent and delaying the shelf life of the food.
Description
The technical field is as follows:
the invention belongs to the technical field of food science, and particularly relates to a novel lactobacillus strain Z6 with good acid production, acid resistance, protein hydrolysis and good antibacterial performance, and the technical field of application of the novel lactobacillus strain Z6 in food.
Background art:
lactic Acid Bacteria (LAB) refer to bacteria that produce Lactic acid by fermenting carbohydrates, in general. Lactic acid bacteria are widely distributed in nature and are in many types, and currently, 43 genera including 373 species and subspecies are found in the taxonomy of bacteria, wherein the common genera include lactobacillus, lactococcus, enterococcus, streptococcus, leuconostoc, pediococcus and the like. Except for few pathogenic bacteria, most of the lactic acid bacteria are known as food safety level microorganisms and have the functions of inhibiting pathogenic bacteria, improving gastrointestinal tract environment, regulating ecological balance of intestinal flora, reducing cholesterol, enhancing organism immunity, resisting hypertension and thrombosis, improving liver function, maintaining and improving animal health and the like.
The history of human consumption of lactic acid bacteria dates back to 5000 years, and the traditional method of using fermented dairy products exists all over the world, but the understanding of lactic acid bacteria only lasts for more than a hundred years. Due to the production requirement, researchers gradually begin to excavate and collect lactic acid bacteria in various environments, and through the development of more than 100 years, the lactic acid bacteria make great progress in the aspects of resource collection, strain classification and identification, strain breeding improvement and the like. Lactic acid bacteria are used as beneficial bacteria or probiotics for human and animals, and widely used in fermented dairy products, fermented soy milk products, functional food ingredients and food additives (such as additives in infant formula milk powder, milk powder for middle and old aged people, fruit juice and the like), dietary supplements (tablets, capsules and the like), feed probiotics and the like.
According to incomplete statistics, the worldwide lactic acid bacteria production reaches 3000 billion dollars, and the annual growth rate is about 20%. With the rapid development of the production of fermented milk products, the collection and preservation of lactic acid bacteria resources and the establishment of resource pools and gene pools are very important in the developed countries of the lactic acid bacteria industry, and the development and utilization of lactic acid bacteria are carried out on the basis. At present, international large-scale dairy companies continuously strengthen the screening and improvement of lactic acid bacteria all over the world, establish own lactic acid bacteria resource libraries in succession, form commercial products with independent intellectual property rights, and form monopoly for the lactic acid bacteria and leavening agents all over the world. To date, 90% of domestic lactic acid fermenting strains originate from several large European starter producers. In addition, the problems of unstable strain fermentation and gradual degradation of strain fermentation performance generally exist in food processing enterprises at present. Therefore, the development influence of the strain which has excellent fermentation performance, can stably ferment and has wide application value for the development of dairy products on the food processing field is far away.
The traditional dairy products have a history of thousands of years, breed rich lactic acid bacteria resources, are rich in various lactic acid bacteria with excellent industrial properties, and are important biological resources. However, in recent years, with the development of industrialization of fermented dairy products, and the limited preservation and protection of relevant lactic acid bacteria resources in various regions, the traditional dairy products which have been in use for thousands of years are less and less, and many traditional good lactic acid bacteria are gradually lost. In recent years, with the emphasis of China on traditional lactobacillus resources, the collection and excavation of lactobacillus resources are increased, the lactobacillus strain resources in China are enriched, the high-quality traditional dairy product process is protected, and meanwhile, the method has important strategic significance for promoting the continuous, long-term and healthy development of fermented dairy products in China.
The invention content is as follows:
the invention aims to obtain a Lactobacillus (Lactobacillus) potential new strain Z6 by screening from a Gillgistan traditional dairy product, wherein the strain has good acid production, acid resistance, protein hydrolysis capacity and good bacteriostatic performance, can be fermented to generate gamma-aminobutyric acid (GABA), and has wide application prospect in dairy product fermentation and food processing.
The purpose of the invention is realized by the following technical scheme:
the technical scheme of the invention is as follows: a Lactobacillus sp potential new strain Z6 is obtained by separating and screening from a Gillgistan special dairy product, and is verified by the characteristics of acid production, acid resistance, protein hydrolysis capacity, milk passivation capacity, bacteriostatic performance and the like, so that a good effect is obtained. The invention protects the excellent lactobacillus strain resource in the traditional fermented dairy product and provides relevant basis for the development and utilization of the lactobacillus strain in the food industry.
Specifically, the invention provides a Lactobacillus sp potential new strain Z6 separated from a Gillgistan specialty dairy product. The strain has good capacities of salt resistance, low temperature resistance, high temperature resistance, acid production, acid resistance, protein hydrolysis, milk passivation, bacterial inhibition and the like, can be applied to the dairy product industry, and has good application prospect in being developed into functional milk beverages.
The Lactobacillus sp potential new strain Z6 provided by the invention is obtained by separating and screening special dairy products in Gillgistein region, the strain number is Z6, and the Lactobacillus sp potential new strain is determined by the detection and identification of microbiology. At present, this strain has been deposited in the international collection of microorganisms under the Budapest treaty before the filing date: china general microbiological culture Collection center (CGMCC). Address: west road No.1, north west of the republic of kyo, yang, institute of microbiology, academy of sciences of china, zip code: 100101, preservation date is 2020, 05 and 25 days, preservation number is CGMCC No. 19870.
The Lactobacillus sp potential new strain Z6 provided by the invention is gram-positive and rod-shaped, has a size of 0.3-0.8 multiplied by 1-3 mu m, and does not form endospores. After the bacterial colonies grow on the culture medium and are cultured for 1-2 days, the bacterial colonies are circular, have regular edges and are slightly raised and milky white.
Amplifying a 16S rDNA sequence of a potential new strain Z6 by using the genome total DNA of the Lactobacillus sp as a template, sequencing to obtain a 16S rDNA sequence (shown in a sequence table) with the length of 1445bp, carrying out homology comparison analysis on the sequence and related strains recorded in a GenBank database, and comparing the sequence with the standard model strain Lacctiphilibacillus pentosus DSM 20314T、Lactobacillus argentoratensis DSM 16365TAnd Lactplantibacillus plantarum ATCC 14917TThe similarities of (A) were 99.58%, 99.52% and 99.52% respectively with the tentative strain name Lactobacillus (Lactobacillus sp.) Z6. Meanwhile, a pheS gene sequence with the length of 455bp is obtained through research, the sequence is shown in SEQ ID NO 2 provided after the sequence is attached, the obtained sequence is subjected to comparison analysis through a common NCBI website, a phylogenetic tree is constructed, the phylogenetic tree of the strain is shown in an attached figure 2, and the comparison analysis shows that a strain Z6, the strain and the standard model strain Lactplatibucillus pentosus DSM 20314 of the strain are obtained through comparison analysisT、Lactiplantibacillus paraplantarumDSM 10667TAnd Lactobacillus argentocatansis DSM 16365TThe similarities of which were 87.5%, 77.5% and 74.6%, respectively, were preliminarily determined to be potential new species, with the tentative strain name Lactobacillus (Lactobacillus sp.) Z6.
The Lactobacillus (Lactobacillus sp.) Z6 of the invention comprises 10g of peptone, 5g of beef extract, 4g of yeast powder, 20g of glucose, 801mL of Tween and K2HPO4·7H2O2 g, anhydrous sodium acetate 3.02g, triammonium citrate 2g, MnSO4·4H2O 0.05g，MgSO4·7H2O 0.2g，H2O1000 mL, pH 5.72, 121 ℃, sterilized for 15min to prepare a liquid culture medium, or a solid culture medium prepared by adding 2% of agar on the basis of the liquid culture medium, or adding 3% of CaCO on the basis of the solid culture medium3CaCO of3Culturing in solid culture medium.
The Lactobacillus sp Z6 can grow in the temperature range of 10-45 ℃. The Lactobacillus (Lactobacillus sp.) Z6 can grow in the NaCl concentration range of 1-7%. The Lactobacillus sp Z6 can grow within the pH value range of 4-7.
The Lactobacillus (Lactobacillus sp) Z6 has the functions of resisting escherichia coli, staphylococcus aureus and bacillus subtilis.
The Lactobacillus (Lactobacillus sp) Z6 has drug resistance to rifampicin, clarithromycin, chloramphenicol, penicillin, kanamycin, erythromycin, tetracycline, clindamycin, streptomycin and sulfanilamide.
The Lactobacillus sp potential new strain Z6 is characterized by being capable of growing well under the conditions of low temperature or high temperature and low pH, having good protein hydrolysis capacity and strong bacteriostatic ability, being capable of decomposing macromolecular nutrient substances in food, being more beneficial to absorption and utilization by human bodies, preventing food from being polluted and deteriorated to a certain extent and delaying the shelf life of the food.
The invention has the following beneficial technical effects:
the Lactobacillus sp potential new strain Z6 provided by the invention has the characteristics of low-temperature and high-temperature growth, high salt resistance and high pH value resistance, has good protein hydrolysis capacity, and can decompose macromolecular substances in food into small molecular peptides, thereby being more beneficial to the absorption of nutrient substances by human bodies. Meanwhile, the food preservative has good antibacterial performance, can prevent the food from being polluted and deteriorated to a certain extent, and delays the shelf life.
Description of the drawings:
FIG. 1 shows a phylogenetic tree of the 16S rDNA sequence of Lactobacillus (Lactobacillus sp.) Z6.
FIG. 2 shows a phylogenetic tree of the pheS gene sequence of Lactobacillus (Lactobacillus sp.) Z6.
FIG. 3 shows the colony morphology of Lactobacillus (Lactobacillus sp.) Z6.
FIG. 4 shows the acid-producing ability of Lactobacillus sp Z6
FIG. 5 shows the effect of different pH values on the growth of Lactobacillus (Lactobacillus sp.) Z6
FIG. 6 shows the growth curve of Lactobacillus (Lactobacillus sp.) Z6 in the fermentation medium
FIG. 7 shows the protease activity of Lactobacillus (Lactobacillus sp.) Z6
The specific implementation mode is as follows:
in order to better explain the invention, the following further illustrate the main content of the invention in connection with specific examples, but the content of the invention is not limited to the following examples. Unless otherwise specified, the technical means used in the examples are conventional means well known to those skilled in the art, and the raw materials used are commercially available products.
The reagents adopted in the invention are as follows: peptone, beef extract, yeast powder, glucose, Tween 80 and K2HPO4·7H2O, anhydrous sodium acetate, triammonium citrate and MnSO4·4H2O、MgSO4·7H2O, sterilized water, agar, CaCO3The kit comprises skim milk powder, a DNA extraction kit, rifampicin, ciprofloxacin, clarithromycin, chloramphenicol, methoxybenzyl, penicillin, vancomycin, ampicillin, norfloxacin, kanamycin, gentamicin, streptomycin, sulfanilamide, erythromycin, tetracycline, clindamycin and absolute ethyl alcohol.
The instrument adopted in the invention is as follows: a high-temperature sterilization pot, an electronic balance, a sterile operating platform, a Biolog strain identifier GNIII test board, a PCR instrument, a micropipettor, a gun head, a centrifuge tube, an electrophoresis instrument, a gel imager, a pH meter, a spectrophotometer, an electron microscope, a culture dish, a glass rod, an alcohol lamp, an inoculating loop, a centrifuge and a microwave oven.
The reagents and materials can be purchased through public channels, and the equipment and instruments adopted in the process are common equipment in the field.
All materials, reagents and equipment selected for use in the present invention are well known in the art, but do not limit the practice of the invention, and other reagents and equipment well known in the art may be suitable for use in the practice of the following embodiments of the invention.
The following examples further illustrate the present invention but are not to be construed as limiting the invention. Modifications or substitutions to methods, procedures, or conditions of the invention may be made without departing from the spirit and scope of the invention.
The first embodiment is as follows: isolation, screening and identification of Lactobacillus sp Z6
(I) separating and screening:
collecting special dairy products in Gillgsstein areas, and separating and purifying microorganisms by a gradient dilution method. The liquid culture medium used: 10g of peptone, 5g of beef extract, 4g of yeast powder, 20g of glucose, 801mL of Tween and K2HPO4·7H2O2 g, anhydrous sodium acetate 3.02g, triammonium citrate 2g, MnSO4·4H2O 0.05g，MgSO4·7H2O 0.2g，H2O1000 mL, pH 5.72, 121 ℃, sterilizing for 15 min; solid medium: adding agar 2%, sterilizing at 121 deg.C for 15 min; 3% CaCO3The solid medium of (4): adding 3% CaCO into solid culture medium3And sterilizing for 15min at 121 ℃.
Sucking 1mL of milk product into 9mL of normal saline under aseptic condition, shaking, and sequentially diluting with normal saline to 10%-5And (4) concentration. Respectively suck 10-3、10-4And 10-5Three gradient dilutions of 100. mu.L each were coated with 3% CaCO by conventional coating method3The solid medium plate is coated, the solid medium plate is placed in a constant-temperature incubator at 37 ℃ for culturing for 48 hours, and after bacteria grow out on the plate, single bacteria colony with a calcium dissolving ring is picked for purification culture until no foreign bacteria colony exists. Preferably selecting a strain with the largest calcium-dissolving ring and the serial number of Z6, and transferring the strain to a strain containing 3 percent CaCO3The culture medium is stored on the slant surface for standby.
(II) classification and identification:
1. lactobacillus (Lactobacillus sp.) Z616S rDNA and pheS gene sequencing and analysis:
(1) extraction of PCR template DNA:
inoculating the purified strain Z6 into a liquid culture medium, performing shake culture at 37 ℃ for 2d, collecting thalli, and extracting total genome DNA by adopting a DNA extraction kit.
(2) PCR amplification
16S rDNA amplification specific primers:
27F:5‘-AGAGTTTGATCCTGGCTCAG-3'，
1492R:5'-GGTTACCTTGTTACGACTT-3'；
the total volume of the PCR reaction system is 25 mu L, and the PCR amplification condition is 94 ℃ for 5 min; 30s at 94 ℃, 30s at 54 ℃, 1min at 72 ℃ for 30s, and 35 cycles; 10min at 72 ℃.
pheS gene amplification specific primers:
pheS-21-F：5‘-CATCCGGCACGAGATATGC-3'，
pheS-23-R：5’-GGATGGACCATGCCTGCACC-3；
the total volume of the PCR reaction system is 25 mu L, and the PCR amplification condition is that the temperature is 95 ℃ for 5 min; at 95 ℃ for 30s, at 46 ℃ for 2min, at 72 ℃ for 1min, for 35 cycles; 10min at 72 ℃.
(3) Sequence determination
The PCR amplification product is subjected to electrophoresis detection and purification and then sequenced to obtain a 16S r DNA sequence with the length of 1445bp, the sequence is shown in SEQ ID NO 1 provided after the electrophoresis detection and purification, the obtained sequence is subjected to comparison analysis through a common NCBI website, a phylogenetic tree is established by a Neighbor-Joining method by utilizing MEGA 7.0 software commonly adopted in the field, the phylogenetic tree of the strain is shown in the attached figure 1, and the comparison analysis shows that a strain Z6, the strain and the strain belong to the genus standard model strain Lactitibacillus pentosus DSM 20314T、Lactobacillus argentoratensis DSM 16365TAnd Lactplantibacillus plantarum ATCC 14917TThe similarities of (1) were 99.58%, 99.52% and 99.52%, respectively, and the classification thereof could not be determined at all.
Meanwhile, a pheS gene sequence with the length of 455bp is obtained through research, the sequence is shown in SEQ ID NO 2 provided after the sequence is attached, the obtained sequence is subjected to comparison analysis through a common NCBI website, a phylogenetic tree is constructed, the phylogenetic tree of the strain is shown in an attached figure 2, and the comparison analysis shows that a strain Z6, the strain and the standard model strain Lactplatibucillus pentosus DSM 20314 of the strain are obtained through comparison analysisT、Lactiplantibacillus paraplantarumDSM 10667TAnd Lactobacillus argentocatansis DSM 16365TThe similarities of the two are 87.5%, 77.5% and 74.6% respectively, and the two are determined to be potential new species preliminarily and are named as Lactobacillus sp.z6 temporarily.
2. Physiological and biochemical assays
(1) The results of the study of the growth conditions showed that Lactobacillus (Lactobacillus sp.) Z6 was gram-positive, rod-shaped, 0.3-0.8X 1-3 μm, and did not form endospores. After the bacterial colony grows on the culture medium and is cultured for 1-2d, the bacterial colony is a circular milky-white bacterial colony with regular edges and slight bulges, and the morphology of the bacterial colony is shown in figure 3.
(2) Both catalase and oxidase activities of Lactobacillus (Lactobacillus sp.) Z6 were positive.
(3) And (3) identifying by using a Biolog strain identifier GNIII test plate to determine that the carbohydrate carbon source which can be utilized by the Lactobacillus sp.Z6 is alpha-D-glucose, D-mannose, D-fructose, arabinose, raffinose and melezitose.
(4) A single colony of Lactobacillus (Lactobacillus sp.) Z6 is selected and inoculated in a test tube containing 5mL of pure milk, and the test tube is placed in a constant temperature incubator at 37 ℃, so that the milk is passivated within less than 24 hours, and the passivation effect is uniform and fine and gives off faint scent milk fragrance.
The results of 16S rDNA sequence analysis, phylogenetic analysis and microbiological characteristic analysis are integrated, and the Lactobacillus (Lactobacillus sp.) Z6 provided by the invention is a potential new strain of the Lactobacillus and is tentatively named as Lactobacillus (Lactobacillus sp.) Z6. The strain is preserved in China general microbiological culture Collection center (CGMCC) at 25.05.2020, with the following address: the collection number of the strain is CGMCC No.19870, No. 3 of Xilu No.1 of Beijing, Chaoyang, and institute of microbiology of Chinese academy of sciences.
EXAMPLE growth temperature test of Lactobacillus bifidus (Lactobacillus sp.) Z6 Strain
Lactobacillus (Lactobacillus sp.) Z6 was inoculated in 3% CaCO3After the solid culture medium is activated, single colonies are selected and placed on the solid culture medium, and are respectively placed in constant temperature incubators with the temperature of 10 ℃, 15 ℃, 30 ℃, 40 ℃ and 45 ℃ for standing for 48 hours, the growth condition of Lactobacillus sp.Z6 is observed,to determine its growth temperature. The measurement results are shown in table 1.
Table 1: growth temperature measurement of Lactobacillus (Lactobacillus sp.) Z6
| Temperature/. |
10 | 20 | 30 | 37 | 40 | 45 |
| Z6 | + | ++ | ++ | ++ | ++ | + |
Note: ++: indicating that the strain is growing normally; +: indicating that the strain grows more slowly;
and (2) preparing: it means that the strain did not grow.
Research results show that the Lactobacillus sp Z6 can grow in the temperature range of 10-45 ℃, but grows slowly at 10 ℃ and 45 ℃.
Example three: lactobacillus (Lactobacillus sp.)Acid production capability detection of Z6 strain Lactobacillus (Lactobacillus sp.) Z6 is inoculated into 50mL of liquid culture medium, and shake culture is carried out at 120r/min and 37 ℃ for 24h by using a shaking table without inoculating the culture medium as a control, wherein partial fermentation liquor is taken out at intervals of 4h, and the pH value is measured by a pH meter to determine the acid production capability; simultaneously measuring the absorbance (OD) at 600nm600). The results of the assay are shown in FIG. 4. Research shows that the OD of the Lactobacillus sp.Z6 is obtained after 24h of growth600The pH value of the fermentation liquor is reduced from 5.72 to 3.76 when the value reaches 10.16, which indicates that the fermentation liquor has good acid production capability.
Example four: salt tolerance test of Lactobacillus (Lactobacillus sp.) Z6 strain
Lactobacillus (Lactobacillus sp.) Z6 is inoculated into solid culture media respectively containing 1%, 3%, 5%, 7% and 10% NaCl concentration, the solid culture media are cultured in a constant temperature incubator at 37 ℃ for 48 hours, and the growth condition of the Lactobacillus (Lactobacillus sp.) Z6 is observed to determine the salt tolerance degree of the Lactobacillus. The measurement results are shown in table 2:
table 2: salt tolerance test of Lactobacillus (Lactobacillus sp.) Z6 strain
| NaCl/％ | 1 | 3 | 5 | 7 | 10 |
| Z6 | + | + | + | + | — |
Note: +: indicating that the strain is growing normally; and (2) preparing: it means that the strain did not grow.
The determination result shows that the Lactobacillus sp.Z6 can normally grow in the NaCl concentration range of 1-7 percent and has stronger salt resistance.
Example five: detection of pH resistance of Lactobacillus (Lactobacillus sp.) Z6 Strain
Inoculating Lactobacillus (Lactobacillus sp.) Z6 into a liquid culture medium, culturing at 37 ℃ and 120rpm for 24h, inoculating 1% of bacterial suspension into the liquid culture medium with the pH values of 1, 2, 3, 4, 5, 6 and 7 respectively, culturing at 37 ℃ and 120r/min with shaking for 48h, measuring the OD value at 600nm, and observing the growth condition of the Lactobacillus (Lactobacillus sp.) Z6 to determine the pH resistance of the Lactobacillus. The results of the assay are shown in FIG. 5. Research results show that the Lactobacillus (Lactobacillus sp.) Z6 grows well in the range of pH 4-7, and the optimal growth pH is 7. When the pH value is less than 4, the amount of growth is remarkably reduced.
Example six: growth curve of Lactobacillus (Lactobacillus sp.) Z6 strain
Lactobacillus (Lactobacillus sp.) Z6 was inoculated in 3% CaCO3The solid medium was activated, and then transferred to a liquid medium (50 mL in a 100mL Erlenmeyer flask) and cultured at 37 ℃ at 120r/min for 16 hours to obtain a seed solution. Inoculating the seed solution into fermentation culture medium (200 mL in 500mL triangular flask) at a ratio of 1:100, culturing at 37 deg.C and 120r/min for 24 hr until the thallus concentration reaches 1 × 109The results are shown in FIG. 6. In actual use, the fermentation liquor can be diluted by a certain multiple for use according to requirements.
Example seven: detection of the proteolytic Activity of Lactobacillus (Lactobacillus sp.) Z6 Strain
Lactobacillus (Lactobacillus sp.) Z6 was inoculated in 3% CaCO3After the solid culture medium is activated, a single colony is selected and inoculated on the solid culture medium containing 1 percent of skimmed milk powder, the solid culture medium is placed in a constant temperature incubator at 37 ℃ for culturing for 48 hours, and whether a transparent ring or a halo is formed or not is observed to determine the protease hydrolysis capacity of the solid culture medium. The results of the assay are shown in FIG. 7. Lactobacillus (Lactobacillus sp.) Z6 formed a large and obvious transparent ring (HC value of 6.57) on a solid medium containing 1% skimmed milk powder, indicating that it has strong proteolysis capability.
Example eight: detection of bacteriostatic ability of Lactobacillus (Lactobacillus sp.) Z6 strain
Lactobacillus (Lactobacillus sp.) Z6 was inoculated in 3% CaCO3After the solid culture medium is activated, selecting a single colony to be inoculated on the solid culture medium the surface of which is respectively and uniformly coated with indicator strains such as escherichia coli, staphylococcus aureus, bacillus subtilis, candida albicans, aspergillus niger, penicillium and the like, putting the solid culture medium into a constant-temperature incubator at 37 ℃ for culturing for 48 hours, and observing whether a bacteriostatic zone is formed or not so as to determine the bacteriostatic ability of the solid culture medium. The measurement results are shown in Table 3.
Table 3: detection of bacteriostatic ability of Lactobacillus (Lactobacillus sp.) Z6 strain
Note: the diameter of the transparent ring/the diameter of the bacterial colony (HC) is more than 1.5, and the bacteriostatic activity is ++; HC is more than 1, and the bacteriostatic activity is +; and (2) preparing: it means that no transparent circles are present.
The determination result shows that the Lactobacillus (Lactobacillus sp.) Z6 has inhibition on escherichia coli, staphylococcus aureus and bacillus subtilis, and has stronger inhibition on staphylococcus aureus and bacillus subtilis.
Example nine: antibiotic susceptibility testing of Lactobacillus (Lactobacillus sp.) Z6 strain
Lactobacillus (Lactobacillus sp.) Z6 was inoculated in 3% CaCO3After the solid culture medium is activated, single colony is selected and evenly mixed in 4.5mL of normal saline, 100 mu L of the single colony is transferred and evenly coated on the solid culture mediumMeanwhile, 16 kinds of antibiotics such as Rifampin (Rifampin, RA), Ciprofloxacin (CIP), Clarithromycin (CLA), chloramphenicol (C), methoxybenzyl (Trimethoprim, SXD), penicillin (penicillin, P), Vancomycin (Vancomycin, VA), ampicillin (ampicilin, AM), Norfloxacin (Norfloxacin, NoR), Kanamycin (Kanamycin, K), Gentamicin (Gentamicin, GM), Streptomycin (Streptomycin, S), Sulfamethoxazole (SMX), erythromycin (Erythomycin, E), Tetracycline (TE), Clindamycin (indomycin, CM) were attached to a solid medium, placed in a 37 ℃ incubator, and observed for the formation of a transparent antibiotic resistance. The measurement results are shown in Table 4.
Table 4: antibiotic sensitivity detection result of Lactobacillus sp.Z6 strain
Note: +: indicating the occurrence sensitivity of the strain; and (2) preparing: it indicates that the strain is not sensitive.
The determination result shows that Lactobacillus sp.Z6 has strong drug resistance to 10 antibiotics, namely rifampicin, clarithromycin, chloramphenicol, penicillin, kanamycin, erythromycin, tetracycline, clindamycin, streptomycin and sulfanilamide.
The above examples are merely illustrative for clearly illustrating the present invention and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications can be made while remaining within the scope of the present invention.
Sequence listing
<110> institute of microorganism application of academy of agricultural sciences in Xinjiang (Xinjiang-Yameiya bioengineering research and development center, China)
<120> novel lactobacillus strain Z6 and application thereof in food
<160> 2
<170> SIPOSequenceListing 1.0
<210> 1
<211> 1445
<212> DNA
<213> Lactobacillus Z6(Lactobacillus sp. Z6)
<400> 1
tgcagtcgaa cgaactctgg tattgattgg tgcttgcatc atgatttaca tttgagtgag 60
tggcgaactg gtgagtaaca cgtgggaaac ctgcccagaa gcgggggata acacctggaa 120
acagatgcta ataccgcata acaacttgga ccgcatggtc cgagtttgaa agatggcttc 180
ggctatcact tttggatggt cccgcggcgt attagctaga tggtggggta acggctcacc 240
atggcaatga tacgtagccg acctgagagg gtaatcggcc acattgggac tgagacacgg 300
cccaaactcc tacgggaggc agcagtaggg aatcttccac aatggacgaa agtctgatgg 360
agcaacgccg cgtgagtgaa gaagggtttc ggctcgtaaa actctgttgt taaagaagaa 420
catatctgag agtaactgtt caggtattga cggtatttaa ccagaaagcc acggctaact 480
acgtgccagc agccgcggta atacgtaggt ggcaagcgtt gtccggattt attgggcgta 540
aagcgagcgc aggcggtttt ttaagtctga tgtgaaagcc ttcggctcaa ccgaagaagt 600
gcatcggaaa ctgggaaact tgagtgcaga agaggacagt ggaactccat gtgtagcggt 660
gaaatgcgta gatatatgga agaacaccag tggcgaaggc ggctgtctgg tctgtaactg 720
acgctgaggc tcgaaagtat gggtagcaaa caggattaga taccctggta gtccataccg 780
taaacgatga atgctaagtg ttggagggtt tccgcccttc agtgctgcag ctaacgcatt 840
aagcattccg cctggggagt acggccgcaa ggctgaaact caaaggaatt gacgggggcc 900
cgcacaagcg gtggagcatg tggtttaatt cgaagctacg cgaagaacct taccaggtct 960
tgacatacta tgcaaatcta agagattaga cgttcccttc ggggacatgg atacaggtgg 1020
tgcatggttg tcgtcagctc gtgtcgtgag atgttgggtt aagtcccgca acgagcgcaa 1080
cccttattat cagttgccag cattaagttg ggcactctgg tgagactgcc ggtgacaaac 1140
cggaggaagg tggggatgac gtcaaatcat catgcccctt atgacctggg ctacacacgt 1200
gctacaatgg atggtacaac gagttgcgaa ctcgcgagag taagctaatc tcttaaagcc 1260
attctcagtt cggattgtag gctgcaactc gcctacatga agtcggaatc gctagtaatc 1320
gcggatcagc atgccgcggt gaatacgttc ccgggccttg tacacaccgc ccgtcacacc 1380
atgagagttt gtaacaccca aagtcggtgg ggtaaccttt taggaaccag ccgcctaagg 1440
gggat 1445
<210> 2
<211> 455
<212> DNA
<213> Lactobacillus Z6(Lactobacillus sp. Z6)
<400> 2
aggatacctt ttacattacc aaggacgttc tcttgcggac gcaaacttct gcggaccaac 60
cacggtcact tgaaaactca tgatttctca agggcacgtt aaaagtgttc tcacctggcc 120
gcgtttaccg gcgcgacaca gatgatgcga cccactccca tcacttccat cagattgaag 180
gattagtagt cgataagcat atcacgatgg ctgacttgaa aggtaccttg atcttagttt 240
ccacaacgtt gtttggtgac gagtttgatg tacggctgcg gccaagcttc ttcccattca 300
cggaaccgtc tgttgaagct gacgtgacct gcttcaactg taacggcaag ggttgtgcca 360
tctgtaagca aacgggttgg atcgaagtct taggcgcagg gatggtgcat ccccacgtgt 420
tagaaatgtc tgggattgat cctgaagaat acggt 455
Claims (10)
1. Lactobacillus sp.Z6 is characterized in that the microorganism preservation number of the Lactobacillus (Lactobacillus sp.) Z6 is CGMCC No. 19870.
2. The Lactobacillus (Lactobacillus sp.) Z6 according to claim 1, wherein the Lactobacillus (Lactobacillus sp.) Z616S rDNA sequence is shown in SEQ ID No. 1.
3. The Lactobacillus sp Z6 of claim 1, wherein the Lactobacillus sp Z6 comprises peptone 10g, beef extract 5g, yeast powder 4g, glucose 20g, tween 801mL, K2HPO4·7H2O2 g, anhydrous sodium acetate 3.02g, triammonium citrate 2g, MnSO4·4H2O 0.05g，MgSO4·7H2O 0.2g，H2O1000 mL, pH 5.72, 121 ℃, sterilized for 15min to prepare a liquid culture medium, or a solid culture medium prepared by adding 2% of agar on the basis of the liquid culture medium, or adding 3% of CaCO on the basis of the solid culture medium3CaCO of3Culturing in solid culture medium.
4. Lactobacillus (Lactobacillus sp.) Z6 according to claim 1, wherein the Lactobacillus (Lactobacillus sp.) Z6 is capable of growing at a temperature in the range of 10 to 45 ℃.
5. Lactobacillus (Lactobacillus sp.) Z6 according to claim 1, wherein the Lactobacillus (Lactobacillus sp.) Z6 is capable of growing in the NaCl concentration range of 1-7%.
6. Lactobacillus (Lactobacillus sp.) Z6 according to claim 1, wherein the Lactobacillus (Lactobacillus sp.) Z6 is capable of growing at a pH of 4 to 7.
7. Use of the Lactobacillus (Lactobacillus sp.) Z6 strain according to claim 1 in food processing.
8. Use of the Lactobacillus (Lactobacillus sp.) Z6 strain according to claim 7 for food processing, wherein the Lactobacillus (Lactobacillus sp.) Z6 has the effect of decomposing proteins.
9. Use of the Lactobacillus (Lactobacillus sp.) Z6 strain according to claim 7 for inhibiting Escherichia coli, Staphylococcus aureus, Bacillus subtilis in food processing.
10. Use of the Lactobacillus (Lactobacillus sp.) Z6 strain according to claim 7 for food processing, wherein the Lactobacillus (Lactobacillus sp.) Z6 has drug resistance against rifampicin, clarithromycin, chloramphenicol, penicillin, kanamycin, erythromycin, tetracycline, clindamycin, streptomycin, and sulfonamide.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110357518.0A CN113061550B (en) | 2021-04-01 | 2021-04-01 | Lactobacillus new strain Z6 and application thereof in food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110357518.0A CN113061550B (en) | 2021-04-01 | 2021-04-01 | Lactobacillus new strain Z6 and application thereof in food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN113061550A true CN113061550A (en) | 2021-07-02 |
| CN113061550B CN113061550B (en) | 2023-03-24 |
Family
ID=76565443
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110357518.0A Active CN113061550B (en) | 2021-04-01 | 2021-04-01 | Lactobacillus new strain Z6 and application thereof in food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113061550B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113068782A (en) * | 2021-04-01 | 2021-07-06 | 新疆农业科学院微生物应用研究所(中国新疆—亚美尼亚生物工程研究开发中心) | Brown active lactobacillus beverage and preparation method thereof |
Citations (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005110566A (en) * | 2003-10-07 | 2005-04-28 | Momoya Co Ltd | Mew lactic acid bacterium, antimicrobial substance produced by the lactic acid bacterium and method for producing the same |
| CN1769426A (en) * | 2005-10-08 | 2006-05-10 | 中国农业大学 | Pentose lactobacillus bacteriocin and its special production strain and uses |
| AR054730A1 (en) * | 2006-02-01 | 2007-07-11 | Allende Miguel Angel Garcia | NEW LACTIC BACTERIA USEFUL AS PROBIOTICS |
| AU2008246387A1 (en) * | 2007-05-03 | 2008-11-13 | Tobias Olofsson | Novel bacteria isolated from fresh honey or the honey producing tract of honey bees |
| CN101974449A (en) * | 2010-09-13 | 2011-02-16 | 郑州大学 | Lactobacillus plantarum and application thereof |
| CN107058159A (en) * | 2016-12-29 | 2017-08-18 | 石家庄君乐宝乳业有限公司 | There are the Lactobacillus plantarum JMCC0017, its screening technique and application of good survival in milk beverage |
| CN107974420A (en) * | 2017-12-17 | 2018-05-01 | 石家庄君乐宝乳业有限公司 | Lactobacillus bulgaricus JMCC0018, its isolation and purification method and the application of high yield acetaldehyde |
| CN108220210A (en) * | 2018-03-29 | 2018-06-29 | 新疆农业科学院微生物应用研究所（中国新疆-亚美尼亚生物工程研究开发中心） | One plant of Antagonistic Fungi Z-18 for preventing cotton verticillium wilt and application |
| CN108611299A (en) * | 2018-05-10 | 2018-10-02 | 南京师范大学 | One plant of lactobacillus plantarum for producing bacteriostatic peptide and its application |
| CN109929777A (en) * | 2019-02-26 | 2019-06-25 | 新疆农业科学院微生物应用研究所（中国新疆-亚美尼亚生物工程研究开发中心） | A kind of Halomonas strain H6, composition and its application in salt tolerant growth-promoting |
| CN110317757A (en) * | 2019-07-16 | 2019-10-11 | 自然资源部第三海洋研究所 | Lactobacillus plantarum HJ-S2 and its application of one plant of tool norcholesterol and selenium enriching functions |
| CN112063542A (en) * | 2020-01-14 | 2020-12-11 | 新疆中亚食品研发中心(有限公司) | Lactobacillus paracasei CICC6277 and application thereof in Xinjiang-style chili fermentation |
| CN113068782A (en) * | 2021-04-01 | 2021-07-06 | 新疆农业科学院微生物应用研究所(中国新疆—亚美尼亚生物工程研究开发中心) | Brown active lactobacillus beverage and preparation method thereof |
| CN113234601A (en) * | 2021-04-01 | 2021-08-10 | 新疆农业科学院微生物应用研究所(中国新疆—亚美尼亚生物工程研究开发中心) | Marine fungus new species and application thereof in drought stress resistance of plants |
| CN114276967A (en) * | 2022-01-11 | 2022-04-05 | 河南科技大学 | Lactobacillus plantarum HL-16 and application thereof |
-
2021
- 2021-04-01 CN CN202110357518.0A patent/CN113061550B/en active Active
Patent Citations (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005110566A (en) * | 2003-10-07 | 2005-04-28 | Momoya Co Ltd | Mew lactic acid bacterium, antimicrobial substance produced by the lactic acid bacterium and method for producing the same |
| CN1769426A (en) * | 2005-10-08 | 2006-05-10 | 中国农业大学 | Pentose lactobacillus bacteriocin and its special production strain and uses |
| AR054730A1 (en) * | 2006-02-01 | 2007-07-11 | Allende Miguel Angel Garcia | NEW LACTIC BACTERIA USEFUL AS PROBIOTICS |
| AU2008246387A1 (en) * | 2007-05-03 | 2008-11-13 | Tobias Olofsson | Novel bacteria isolated from fresh honey or the honey producing tract of honey bees |
| CN101974449A (en) * | 2010-09-13 | 2011-02-16 | 郑州大学 | Lactobacillus plantarum and application thereof |
| CN107058159A (en) * | 2016-12-29 | 2017-08-18 | 石家庄君乐宝乳业有限公司 | There are the Lactobacillus plantarum JMCC0017, its screening technique and application of good survival in milk beverage |
| CN107974420A (en) * | 2017-12-17 | 2018-05-01 | 石家庄君乐宝乳业有限公司 | Lactobacillus bulgaricus JMCC0018, its isolation and purification method and the application of high yield acetaldehyde |
| CN108220210A (en) * | 2018-03-29 | 2018-06-29 | 新疆农业科学院微生物应用研究所（中国新疆-亚美尼亚生物工程研究开发中心） | One plant of Antagonistic Fungi Z-18 for preventing cotton verticillium wilt and application |
| CN108611299A (en) * | 2018-05-10 | 2018-10-02 | 南京师范大学 | One plant of lactobacillus plantarum for producing bacteriostatic peptide and its application |
| CN109929777A (en) * | 2019-02-26 | 2019-06-25 | 新疆农业科学院微生物应用研究所（中国新疆-亚美尼亚生物工程研究开发中心） | A kind of Halomonas strain H6, composition and its application in salt tolerant growth-promoting |
| CN110317757A (en) * | 2019-07-16 | 2019-10-11 | 自然资源部第三海洋研究所 | Lactobacillus plantarum HJ-S2 and its application of one plant of tool norcholesterol and selenium enriching functions |
| CN112063542A (en) * | 2020-01-14 | 2020-12-11 | 新疆中亚食品研发中心(有限公司) | Lactobacillus paracasei CICC6277 and application thereof in Xinjiang-style chili fermentation |
| CN113068782A (en) * | 2021-04-01 | 2021-07-06 | 新疆农业科学院微生物应用研究所(中国新疆—亚美尼亚生物工程研究开发中心) | Brown active lactobacillus beverage and preparation method thereof |
| CN113234601A (en) * | 2021-04-01 | 2021-08-10 | 新疆农业科学院微生物应用研究所(中国新疆—亚美尼亚生物工程研究开发中心) | Marine fungus new species and application thereof in drought stress resistance of plants |
| CN114276967A (en) * | 2022-01-11 | 2022-04-05 | 河南科技大学 | Lactobacillus plantarum HL-16 and application thereof |
Non-Patent Citations (8)
| Title |
|---|
| K POORNACHANDRA RAO等: "Probiotic potential of lactobacillus strains isolated from sorghum-based traditional fermented food", 《PROBIOTICS ANTIMICROB PROTEINS》 * |
| 吕好新等: "一株产广谱细菌素乳酸菌菌株的筛选及鉴定", 《中国乳品工业》 * |
| 宗亚倩等: "青贮玉米中乳酸菌的分离和鉴定", 《云南农业大学学报（自然科学版）》 * |
| 胡美忠等: "一株产广谱高效抑菌活性细菌素植物乳杆菌的筛选与鉴定", 《贵州农业科学》 * |
| 赵鸭美等: "1株海洋乳酸菌的鉴定及生物学特性的初步研究", 《北京联合大学学报》 * |
| 霍建新等: "瑞士乳杆菌TUST005发酵乳ACE抑制活性的检测", 《中国农学通报》 * |
| 顾美英等: "低温污水中耐冷微生物的筛选及多样性分析", 《微生物学通报》 * |
| 高盛: "人母乳源鼠李糖乳杆菌的分离及益生活性初步研究", 《万方硕士论文》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113068782A (en) * | 2021-04-01 | 2021-07-06 | 新疆农业科学院微生物应用研究所(中国新疆—亚美尼亚生物工程研究开发中心) | Brown active lactobacillus beverage and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN113061550B (en) | 2023-03-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111534446B (en) | Lactobacillus reuteri and application thereof | |
| CN106282072B (en) | Compound lactobacillus microecological preparation and preparation method and application thereof | |
| CN111394361B (en) | Brevibacillus laterosporus, composition and application thereof | |
| CN108611299B (en) | Lactobacillus plantarum for producing antibacterial peptide and application thereof | |
| CN110157645B (en) | Lactobacillus salivarius Y4 and application thereof | |
| CN113170842A (en) | Composite microecological preparation for preventing and treating necrotic enteritis of poultry and application thereof | |
| CN110791460B (en) | Strain for inhibiting growth of aspergillus flavus and generation of toxin | |
| CN114891700B (en) | Bacillus coagulans C56, strain characteristics and application thereof | |
| CN110878270B (en) | Lactobacillus paracasei subspecies paracasei and application thereof | |
| CN113980853B (en) | Lactic acid-producing lactococcus garvieae WBT0008 and application thereof | |
| CN113061550B (en) | Lactobacillus new strain Z6 and application thereof in food | |
| CN111778178B (en) | Application of marine streptomyces griseoflavus HN60 in antibacterial aspect | |
| CN117551568A (en) | Lactobacillus plantarum TS with phenyllactic acid production capability | |
| CN116064324B (en) | Lactobacillus rhamnosus, culture method thereof and application thereof in preventing and treating diarrhea and enteritis | |
| CN110452857B (en) | Lactobacillus plantarum for producing non-protein micromolecule antibacterial metabolites and application thereof | |
| CN109423467B (en) | Lactobacillus plantarum and application thereof in fields of food and feed | |
| CN114717150B (en) | Lactobacillus plantarum CRS33 and application thereof | |
| CN113604387B (en) | Salt-tolerant and high-temperature-resistant lactobacillus reuteri and application thereof in prevention and treatment of pathogenic bacteria in livestock and poultry aquaculture | |
| CN110106113A (en) | One plant of Lactobacillus kefir MSR101 and its application | |
| CN114621884B (en) | Bacillus subtilis and application thereof in water quality purification | |
| CN114806944A (en) | Lactobacillus plantarum LP11, fermentation liquor thereof, preparation method and application | |
| CN112322539A (en) | Enterococcus faecium R-NTR-1 from sea and screening method and application thereof | |
| CN114395514B (en) | Lactobacillus acidophilus, microbial inoculum and application thereof | |
| CN113355265B (en) | Lactobacillus plantarum and application thereof | |
| CN114657097B (en) | Bacillus belgii LGT-1 capable of efficiently antagonizing ralstonia solanacearum and application thereof |
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 |