CN113337442A

CN113337442A - Lactobacillus plantarum Lp goji and application thereof in improving flavor of fresh medlar juice

Info

Publication number: CN113337442A
Application number: CN202110708508.7A
Authority: CN
Inventors: 顾盼; 朱保庆; 卫博; 刘雅冉; 张柏林
Original assignee: Beijing Forestry University
Current assignee: Beijing Forestry University
Priority date: 2021-06-23
Filing date: 2021-06-23
Publication date: 2021-09-03

Abstract

The invention relates to the field of food microorganisms, in particular to a method for improving the flavor of fresh medlar juice by screening lactobacillus from the fresh medlar juice. Therefore, the invention provides the application of screening lactic acid bacteria in the fresh medlar juice, improving the taste of the fresh medlar juice by the lactic acid bacteria and enhancing the aroma of the fresh medlar juice. Researches show that the lactobacillus plantarum Lp goji can obviously reduce the reducing sugar and pH of the fresh medlar juice, obviously increase the content of volatile components in the juice, improve the flower fragrance, fruit fragrance and sweet fragrance of the fresh medlar juice and improve the flavor of the fresh medlar juice. The invention has the advantages of obvious flavor improvement effect, short production period, controllable cost, quick and simple operation and the like.

Description

Lactobacillus plantarum Lp goji and application thereof in improving flavor of fresh medlar juice

Technical Field

The invention relates to the field of microorganisms, and particularly relates to lactobacillus plantarum Lp goji capable of improving flavor of fresh medlar juice, and a preparation and application thereof.

Background

The medlar is an important economic crop widely planted in northwest China, and has the effects of resisting oxidation, enhancing immunity and preventing chronic diseases (such as cancer, atherosclerosis and diabetes). The fresh medlar juice is rich in functional components such as amino acid, medlar polysaccharide and the like, and has rich nutritive value, but the sugar-acid ratio of the fresh medlar juice is too high, the taste is not harmonious, and the aroma of the fresh medlar juice is weaker, so that the fresh medlar juice products or products taking the fresh medlar juice as the raw material are few, and the flavor is difficult to be accepted by the public.

The pH value of the fresh medlar juice can be reduced by means of adding a chemical sour agent, essence and the like, the fragrance of the juice is enhanced, but the natural consumption requirement without additives of consumers can not be met. The lactobacillus can convert saccharide into lactic acid, give proper acidity to the raw material, prolong shelf life and improve flavor of the raw material. The selection of the lactobacillus fermentation strain is one of the important factors in the setting of the lactobacillus fermentation process. The commercial lactobacillus strain is easy to obtain, and researchers can conveniently and quickly master the fermentation characteristics of the lactobacillus and carry out experiments. The time for screening the lactic acid bacteria by the natural fermentation of the raw materials is longer, but the strains screened by the natural fermentation of the raw materials can have the capability of synthesizing bacteriocin or generating better flavor, are more suitable for the fermentation of the raw materials and have higher survival rate in the storage period.

At present, few researches on the influence of lactobacillus fermentation on the flavor of fruit juice are carried out at home and abroad, and research results show that the unpleasant flavor of the fruit juice can be weakened by the lactobacillus fermentation. However, the research on fermenting fresh wolfberry fruit juice by using lactic acid bacteria is less at present, the fermentation of fresh wolfberry fruit juice by using lactic acid bacteria has positive influence on the improvement of the flavor and the taste of the fresh wolfberry fruit juice, and the acidity adjustment during fermentation of the wolfberry wine can be further guided.

The invention is provided in view of the above.

Disclosure of Invention

In view of the above, the invention shows that lactic acid bacteria screened from naturally fermented fresh medlar juice can generate lactic acid by metabolizing reducing sugar, and reduce the reducing sugar content and pH value of the juice; volatile aroma components such as beta-damascenone are generated, the flower aroma, fruit aroma and sweet aroma of the fruit juice are enhanced, and the flavor of the fresh medlar fruit juice is improved.

The invention provides the utilization of lactic acid bacteria in improving the flavor of fresh medlar juice.

The invention provides a lactobacillus plantarum Lp goji which is characterized in that the preservation number of the lactobacillus plantarum Lp goji is CGMCC NO. 16221.

In the present invention, the improvements include reducing sugar content and pH, increasing volatile ingredients, and enhancing floral, fruity, and sweet notes.

In the embodiment of the invention, the medlar variety of the fresh medlar juice is 'Ningqi No. 6'.

In the embodiment of the invention, the inoculation density of the lactobacillus fermentation is 10⁷CFU/mL。

In the embodiment of the invention, the temperature of the lactobacillus fermentation is 30 ℃, and the time is 24 hours.

Research shows that when the lactobacillus fermentation is carried out by adopting the method disclosed by the invention, the reducing sugar content of the fresh medlar juice is reduced, the pH is reduced, the content of volatile components in the medlar juice is obviously increased, and the flower fragrance, fruit fragrance and sweet fragrance of the fresh medlar juice are obviously enhanced. Therefore, the invention can improve the flavor of the fresh medlar juice.

Biological preservation description:

biological material: lactobacillus plantarum Lp goji, which has been deposited in the China general microbiological culture Collection center on 6.8.8.2018, with the deposition address: the microbial research institute of China academy of sciences No. 3, Xilu No.1, Beijing, Chaoyang, with the strain preservation number of CGMCC NO. 16221.

Compared with the prior art, the invention has the beneficial effects that:

1. the lactobacillus plantarum Lp goji is separated from the wolfberry juice, has the capability of efficiently reducing the reducing sugar and the pH value of the fresh wolfberry juice, and can adapt to the environment of the fresh wolfberry juice.

2. After the lactobacillus plantarum Lp goji is inoculated with fresh medlar juice for fermentation, the types and the content of volatile aroma compounds are obviously increased, and the flavor improvement and the stability of later-period storage of the medlar are facilitated;

3. after the lactobacillus plantarum Lp goji is inoculated with fresh medlar juice and fermented, the flower fragrance, fruit fragrance and sweet fragrance of the fresh medlar juice are obviously enhanced.

Drawings

FIG. 1 shows the number of viable bacteria in fresh wolfberry fruit juice fermented by lactic acid bacteria

FIG. 2 shows the pH change of fresh wolfberry fruit juice fermented by lactic acid bacteria

FIG. 3 shows the change of reducing sugar of fresh fructus Lycii juice fermented by lactic acid bacteria

FIG. 4 shows the change of lactic acid bacteria fermented fresh fructus Lycii juice beta-damascenone

FIG. 5 shows the change of the aroma profile of lactic acid bacteria fermented fresh fructus Lycii juice

Detailed Description

Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by manufacturers, and are all conventional products available on the market.

Definition of partial terms

Unless defined otherwise below, all technical and scientific terms used in the detailed description of the present invention are intended to have the same meaning as commonly understood by one of ordinary skill in the art. While the following terms are believed to be well understood by those skilled in the art, the following definitions are set forth to better explain the present invention.

As used herein, the terms "comprising," "including," "having," "containing," or "involving" are inclusive or open-ended and do not exclude additional unrecited elements or method steps. The term "consisting of …" is considered to be a preferred embodiment of the term "comprising". If in the following a certain group is defined to comprise at least a certain number of embodiments, this should also be understood as disclosing a group which preferably only consists of these embodiments.

Where an indefinite or definite article is used when referring to a singular noun e.g. "a" or "an", "the", this includes a plural of that noun.

The term "about" in the present invention denotes an interval of accuracy that can be understood by a person skilled in the art, which still guarantees the technical effect of the feature in question. The term generally denotes a deviation of ± 10%, preferably ± 5%, from the indicated value.

Furthermore, the terms first, second, third, (a), (b), (c), and the like in the description and in the claims, are used for distinguishing between similar elements and not necessarily for describing a sequential or chronological order. It is to be understood that the terms so used are interchangeable under appropriate circumstances and that the embodiments of the invention described herein are capable of operation in other sequences than described or illustrated herein.

The invention is further illustrated by the following examples:

example 1 isolation and identification of bacterial species

Experiment raw materials: fresh fructus Lycii is collected from Lycium barbarum orchard of Ningxia vast science and technology group, Inc.

Experimental reagent: beef extract, yeast extract powder, peptone, calcium carbonate, dipotassium hydrogen phosphate, diammonium hydrogen citrate, anhydrous magnesium sulfate, manganese sulfate monohydrate, tween-80, cycloheximide and sodium chloride were purchased from Shanghai Michelin Biotech, Inc.; glucose and sodium acetate were purchased from Beijing chemical plants; agar was purchased from baio biology ltd, beijing.

Strain separation: picking fresh fructus Lycii with moderate maturity and no mildew, slightly crushing in sterile environment, placing into 1L sterilized glass bottle, adding liquid seal device at bottle mouth, and naturally fermenting at room temperature. Taking 1mL of naturally fermented fructus Lycii juice every 24h by plate coating method, adding into a test tube filled with 9mL of normal saline, and diluting to 10^-3，10^-4，10^-5，10^-6，10^-7After doubling, 50. mu.L of the diluted bacterial solution was aspirated, and the diluted bacterial solution was uniformly applied to MRS agar medium containing 1.5% agar, 0.04% bromocresol purple and 0.01% cycloheximide, and anaerobically cultured in a 37 ℃ incubator for 48 hours. Single colonies with yellow medium color on the plates were picked and streaked out 3 times on MRS agar medium supplemented with 1.5% agar. The single colonies after purification were picked for gram staining and catalase activity determination. Obtaining 3 gram-positive and peroxidized plantsA catalase-negative acid-producing coryneform bacterium. The single colony after purification is inoculated on MRS slant culture medium and preserved at 4 ℃.

And (3) strain identification: inoculating 3 separated and purified acid-producing rod-shaped bacteria into a liquid MRS culture medium, culturing for 8-12 h at 37 ℃, sucking 2mL of bacterial liquid into a sterile centrifuge tube, centrifuging at 6000rpm for 5min, pouring out an upper culture medium, reserving thalli, and extracting the genomic DNA of the screened strain by using a bacterial genomic DNA extraction kit. Performing Polymerase Chain Reaction (PCR) amplification by using the extracted genome as a template, wherein a bacterial universal primer is selected, and a forward primer is 27F: 5'-AGAGTTTGATCCTGGCTCAG-3', reverse primer 1492R: 5'-TACGGCTACCTTGTTACGACTT-3', PCR the amplified fragment was approximately 1500 bp. Sequencing work was performed by Biotechnology Limited of Borneo, Beijing Rui.

The 16S rDNA sequence of 3 strains was compared to the known bacterial 16SrRNA in the GenBank database using the NCBI Blast program, where 1 strain had 99.9% homology to lactobacillus plantarum and 2 additional strains had 99.9% homology to weissella foodsii and fructo-philic lactic acid bacteria, respectively. Thus, these 3 strains, combined with the colonial morphology and physiological and biochemical characteristics, were lactobacillus plantarum, Weissella foodbis (Weissella cibaria) and fructophilic lactic acid bacteria (Fructobacillus fructicosus), respectively, designated lactobacillus plantarum Lp goji, Weissella foodbis goji and fructophilic lactic acid bacteria goji, respectively, wherein the 16S rRNA sequence of lactobacillus plantarum Lp goji is shown in SEQ ID No. 1:

GTGCTATAATGCAAGTCGAACGAACTCTGGTATTGATTGGTGCTTGCATCATGATTTACATTTGAGTGAGTGGCGAACTGGTGAGTAACACGTGGGAAACCTGCCCAGAAGCGGGGGATAACACCTGGAAACAGATGCTAATACCGCATAACAACTTGGACCGCATGGTCCGAGCTTGAAAGATGGCTTCGGCTATCACTTTTGGATGGTCCCGCGGCGTATTAGCTAGATGGTGGGGTAACGGCTCACCATGGCAATGATACGTAGCCGACCTGAGAGGGTAATCGGCCACATTGGGACTGAGACACGGCCCAAACTCCTACGGGAGGCAGCAGTAGGGAATCTTCCACAATGGACGAAAGTCTGATGGAGCAACGCCGCGTGAGTGAAGAAGGGTTTCGGCTCGTAAAACTCTGTTGTTAAAGAAGAACATATCTGAGAGTAACTGTTCAGGTATTGACGGTATTTAACCAGAAAGCCACGGCTAACTACGTGCCAGCAGCCGCGGTAATACGTAGGTGGCAAGCGTTGTCCGGATTTATTGGGCGTAAAGCGAGCGCAGGCGGTTTTTTAAGTCTGATGTGAAAGCCTTCGGCTCAACCGAAGAAGTGCATCGGAAACTGGGAAACTTGAGTGCAGAAGAGGACAGTGGAACTCCATGTGTAGCGGTGAAATGCGTAGATATATGGAAGAACACCAGTGGCGAAGGCGGCTGTCTGGTCTGTAACTGACGCTGAGGCTCGAAAGTATGGGTAGCAAACAGGATTAGATACCCTGGTAGTCCATACCGTAAACGATGAATGCTAAGTGTTGGAGGGTTTCCGCCCTTCAGTGCTGCAGCTAACGCATTAAGCATTCCGCCTGGGGAGTACGGCCGCAAGGCTGAAACTCAAAGGAATTGACGGGGGCCCGCACAAGCGGTGGAGCATGTGGTTTAATTCGAAGCTACGCGAAGAACCTTACCAGGTCTTGACATACTATGCAAATCTAAGAGATTAGACGTTCCCTTCGGGGACATGGATACAGGTGGTGCATGGTTGTCGTCAGCTCGTGTCGTGAGATGTTGGGTTAAGTCCCGCAACGAGCGCAACCCTTATTATCAGTTGCCAGCATTAAGTTGGGCACTCTGGTGAGACTGCCGGTGACAAACCGGAGGAAGGTGGGGATGACGTCAAATCATCATGCCCCTTATGACCTGGGCTACACACGTGCTACAATGGATGGTACAACGAGTTGCGAACTCGCGAGAGTAAGCTAATCTCTTAAAGCCATTCTCAGTTCGGATTGTAGGCTGCAACTCGCCTACATGAAGTCGGAATCGCTAGTAATCGCGGATCAGCATGCCGCGGTGAATACGTTCCCGGGCCTTGTACACACCGCCCGTCACACCATGAGAGTTTGTAACACCCAAAGTCGGTGGGGTAACCTTTTAGGAACCAGCCGCCTAAGGTGCAC

3 strains of lactic acid bacteria separated from naturally fermented fresh medlar juice are prepared into freeze-dried powder, and lactobacillus plantarum Lp goji is stored in CGMCC and Beijing university food bioengineering research laboratory; weissella foodsi goji and fructophilic lactic acid bacteria goji are now deposited in the university of Beijing forestry, the institute of food bioengineering.

Example 2 inoculation lactic acid bacteria fermentation

In view of the fact that the cases of the lactobacillus fermentation in the fresh medlar juice are few, it is very important to explore the role of the lactobacillus plantarum Lp goji in the lactobacillus fermentation of the fresh medlar juice. The specific experimental groups of the invention are as follows: the fruit juice group of the Chinese wolfberry comprises a fruit juice group of the Chinese wolfberry, a group of lactobacillus plantarum Lp goji, a group of weissella food goji and a group of fructose-philic lactic acid bacteria goji, wherein the fruit juice group of the Chinese wolfberry is a fresh fruit juice without inoculating lactic acid bacteria; the lactobacillus groups are fresh medlar juice fermented by various lactobacillus.

Pretreatment of sample inoculation: selecting lactobacillus preserved on MRS slant, inoculating into MRS liquid culture medium, activating for 2 times, subculturing at 37 deg.C for 10-12 h, centrifuging at 5000r/min for 10min, rinsing with normal saline for 2 times, and rinsing with 10 times⁷CFU/mL connectorIs planted in the fresh medlar juice and then is added with the fresh medlar juice,

fermenting a sample: the fermentation device is sealed in liquid to isolate air, and is fermented for 24 hours at the constant temperature of 30 ℃. Storing fermented fresh fructus Lycii juice at 4 deg.C for 21d to determine flavor stability of the fermented juice after cold storage.

Example 3 viable count in lactic acid bacteria fermented fresh wolfberry fruit juice

The active lactobacillus is an important functional component in the lactobacillus fermented fruit and vegetable juice, and has important functions of maintaining the balance of intestinal microbial flora, promoting new generation and enhancing immunoregulation. GB7101-2015 states that the number of active lactobacillus in the active lactobacillus beverage is more than or equal to 10⁶CFU/mL. Meanwhile, the higher the number of viable bacteria in the fermented fruit juice is, the better the adaptability of the lactobacillus to the matrix is, the more vigorous the growth and metabolism is, and the more obvious the improvement effect on the flavor of the fruit juice is.

The number of active lactic acid bacteria in each group of juices was determined by decantation. Shaking up the fruit juice to be tested, diluting according to a series of 10-time gradients, selecting 10^-6，10^-7，10^-8Adding 1mL of the bacterial suspension into a sterile culture dish, pouring 15-20 mL of MRS agar culture medium melted at 45 ℃, and uniformly mixing before the culture medium is solidified. After the culture medium is solidified, the culture medium is placed into an incubator at 37 ℃ in an inverted mode for culturing for 48 hours. The number of viable bacteria of 3 strains of lactic acid bacteria fermented fresh fructus Lycii juice is shown in FIG. 1, and as can be seen from FIG. 1, the number of viable bacteria in the fermented fruit juice of Lactobacillus plantarum Lp goji is the highest, and the number of viable bacteria in the fermented fruit juice of the next fructose-philic lactic acid bacteria goji is higher than 10⁹CFU/mL. The food Weissella goji has the lowest viable count, but all 3 kinds of lactobacillus meet the regulation (more than or equal to 10) of the viable count of the active lactobacillus beverage in GB7101-2015⁶CFU/mL). The result shows that the lactobacillus plantarum Lp goji in the active lactobacillus juice is most vigorous in metabolism, has the best adaptability to the matrix, and has the most obvious potential improvement effect on the flavor of the fresh medlar juice.

Example 4 lactic acid bacteria fermentation of fresh wolfberry fruit juice pH and reducing sugar changes

The fresh medlar juice has high sugar content, low acidity and inconsistent taste. The lactic acid bacteria in the fruit juice can convert reducing sugar into lactic acid through lactic acid fermentation, so that the reducing sugar content of the fruit juice is reduced, the acidity of the fruit juice is improved, the pH value of the fruit juice is reduced, and the taste of the fresh medlar fruit juice is improved. Meanwhile, the change of the pH value and the reducing sugar content of the fermented fruit juice can also reflect the growth and metabolism conditions of the lactic acid bacteria. The more the pH value and the reducing sugar content are reduced, the more vigorous the growth and metabolism of the lactobacillus in the fruit juice and the stronger the adaptability to the substrate. The results of measuring the change in pH before and after fermentation of the fruit juice with a pH meter are shown in fig. 2. The pH value of the fresh medlar juice is 5.92, and the pH value of the juice is reduced to 3.90 after the juice is fermented by lactobacillus plantarum Lp goji, and the change is the largest. And the pH of the juice is 4.48 and 4.53 respectively after fermentation by food Weissella goji and fructose-fructose lactic acid bacteria goji. And (3) determining the content of reducing sugar in the juice by adopting high performance liquid chromatography. The results are shown in FIG. 3. The reducing sugar content of the fresh medlar juice is 141.44g/L, after the juice is fermented by lactobacillus plantarum goji, the reducing sugar content of the juice is reduced to 128.81g/L, and the reducing sugar content of the juice after the food Weissella goji and the fructose-philic lactic acid bacteria goji are fermented is 134.40g/L and 135.52g/L respectively. After fermentation of 3 lactic acid bacteria, lactobacillus plantarum goji consumed the most reducing sugars. Therefore, the lactobacillus plantarum Lp goji has stronger adaptability to substrates, stronger growth and metabolism, the most reduction of the pH value and the reducing sugar content of the fruit juice and the most obvious improvement (coordination of sugar-acid ratio) on the taste of the fresh medlar fruit juice.

Example 5 fermentation of fresh wolfberry fruit juice with lactic acid bacteria beta-Damascus Ketone

The fresh medlar juice has obvious Chinese herbal medicine smell, but the flower fragrance and fruit smell are weaker, and the sensory experience of people using the fresh medlar juice is seriously influenced. Previous studies have shown that lactic acid bacteria fermentation can impart a richer aroma to the substrate. Previous researches find that the lactic acid bacteria ferment the fresh medlar juice to produce beta-damascenone. Beta-damascenone is an important aroma substance in fresh medlar juice fermented by lactic acid bacteria. The content of the beta-damascenone is determined by adopting a headspace solid phase microextraction (HS-SPME) combined with a gas mass spectrum (GC-MS) method. Beta-damascenone has a pleasant odor of sweet, floral and fruity notes in aqueous solution. The fresh medlar juice does not contain beta-damascenone, and the content determination result of the beta-damascenone in the medlar juice after the fermentation of 3 kinds of lactic acid bacteria is shown in figure 4. The results show that the content of beta-damascenone in the fermented fruit juice of the lactobacillus plantarum Lp goji (2.17 mu g/L) is more than 2 times of the content of beta-damascenone in the fermented fruit juice of weissella goji (0.88 mu g/L) and fructose-philic lactic acid bacteria goji (0.90 mu g/L).

Example 6 changes in aroma profiles of lactic acid bacteria fermented fresh wolfberry fruit juice

Previous researches show that volatile components generated by fermentation of lactic acid bacteria can enhance the fragrance of the substrate and improve the flavor of the substrate. The aroma detection before and after the juice fermentation is determined by adopting a headspace solid phase microextraction (HS-SPME) combined with a gas mass spectrum (GC-MS) method. After the fresh medlar juice is fermented by lactic acid bacteria, 25 volatile matters are newly added, wherein the volatile matters comprise 1 ketone, 9 alcohols, 3 esters, 3 benzene ring compounds, 3 phenols, 1 acid, 2 ethers, 1 isoprenoid compound and 2 terpenes. The aroma value of the volatile can be obtained by calculating the concentration of the volatile and according to the aroma perception threshold value of the volatile in the aqueous solution, and the size of the aroma value reflects the contribution of the compound to the aroma of the fruit juice. The aroma profiles before and after the juice fermentation were plotted according to the aroma characteristics of the volatile matter, and the results are shown in FIG. 5.

The aroma of the fruit juice is divided into 6 aroma types of grass aroma, flower aroma, chemical aroma, fat aroma, fruit aroma and sweet aroma. The main aroma types in the fresh medlar juice are chemical aroma, fat aroma and fruit aroma. After being fermented by lactic acid bacteria, the flower fragrance, fruit fragrance and sweet fragrance of the fruit juice are obviously enhanced, and the fruit juice becomes the main fragrance type of the fermented fresh medlar fruit juice. The green grass flavor of the lactobacillus plantarum Lp goji fermented fruit juice is remarkably higher than that of the fresh fruit juice, while no significant difference is found between the green grass flavor of the weissella foodsi goji and the fructose-fructose lactic acid bacteria goji fermented fruit juice compared with the fresh fruit juice. The flower, fruit and sweet fragrance of the 3 lactobacillus fermented fruit juice are obviously higher than those of fresh fruit juice, and the flower, fruit and sweet fragrance values of the lactobacillus plantarum Lp goji fermented fruit juice are obviously higher than those of the weissella goji and the fructose-philic lactic acid bacteria goji fermented fruit juice. The flower fragrance, fruit fragrance and sweet fragrance of the food Weissella goji and the fructose-philic lactic acid bacterium goji fermented fruit juice are similar in value and have no significant difference. The chemical aroma of the fruit juice after the lactobacillus fermentation is also obviously improved, the chemical aroma value of the fructose-philic lactic acid bacteria goji fermented fruit juice is more than 2 times of that of other two lactobacillus fermented fruit juice, and the fruit juice aroma is not coordinated due to the excessively high chemical aroma of the fructose-philic lactic acid bacteria goji fermented fruit juice. After the fruit juice is fermented, the fat aroma is obviously changed. By integrating 6 aroma types of the fruit juice, the flower aroma, fruit aroma and sweet aroma of the lactobacillus plantarum Lp goji fermented fresh medlar fruit juice are highest, and 6 aromas are relatively balanced, so that the overall aroma of the fruit juice is obviously enhanced.

The above description of the specific embodiments of the present invention is not intended to limit the present invention, and those skilled in the art may make various changes and modifications according to the present invention without departing from the spirit of the present invention, which is defined by the scope of the appended claims.

Sequence listing

<110> Beijing university of forestry

<120> Lactobacillus plantarum Lp goji and application thereof in improving flavor of fresh medlar juice

<130> 12

<160> 1

<170> PatentIn version 3.5

<210> 1

<211> 1455

<212> DNA

<213> Artificial sequence

<400> 1

gtgctataat gcaagtcgaa cgaactctgg tattgattgg tgcttgcatc atgatttaca 60

tttgagtgag tggcgaactg gtgagtaaca cgtgggaaac ctgcccagaa gcgggggata 120

acacctggaa acagatgcta ataccgcata acaacttgga ccgcatggtc cgagcttgaa 180

agatggcttc ggctatcact tttggatggt cccgcggcgt attagctaga tggtggggta 240

acggctcacc atggcaatga tacgtagccg acctgagagg gtaatcggcc acattgggac 300

tgagacacgg cccaaactcc tacgggaggc agcagtaggg aatcttccac aatggacgaa 360

agtctgatgg agcaacgccg cgtgagtgaa gaagggtttc ggctcgtaaa actctgttgt 420

taaagaagaa catatctgag agtaactgtt caggtattga cggtatttaa ccagaaagcc 480

acggctaact acgtgccagc agccgcggta atacgtaggt ggcaagcgtt gtccggattt 540

attgggcgta aagcgagcgc aggcggtttt ttaagtctga tgtgaaagcc ttcggctcaa 600

ccgaagaagt gcatcggaaa ctgggaaact tgagtgcaga agaggacagt ggaactccat 660

gtgtagcggt gaaatgcgta gatatatgga agaacaccag tggcgaaggc ggctgtctgg 720

tctgtaactg acgctgaggc tcgaaagtat gggtagcaaa caggattaga taccctggta 780

gtccataccg taaacgatga atgctaagtg ttggagggtt tccgcccttc agtgctgcag 840

ctaacgcatt aagcattccg cctggggagt acggccgcaa ggctgaaact caaaggaatt 900

gacgggggcc cgcacaagcg gtggagcatg tggtttaatt cgaagctacg cgaagaacct 960

taccaggtct tgacatacta tgcaaatcta agagattaga cgttcccttc ggggacatgg 1020

atacaggtgg tgcatggttg tcgtcagctc gtgtcgtgag atgttgggtt aagtcccgca 1080

acgagcgcaa cccttattat cagttgccag cattaagttg ggcactctgg tgagactgcc 1140

ggtgacaaac cggaggaagg tggggatgac gtcaaatcat catgcccctt atgacctggg 1200

ctacacacgt gctacaatgg atggtacaac gagttgcgaa ctcgcgagag taagctaatc 1260

tcttaaagcc attctcagtt cggattgtag gctgcaactc gcctacatga agtcggaatc 1320

gctagtaatc gcggatcagc atgccgcggt gaatacgttc ccgggccttg tacacaccgc 1380

ccgtcacacc atgagagttt gtaacaccca aagtcggtgg ggtaaccttt taggaaccag 1440

ccgcctaagg tgcac 1455

Claims

1. A Lactobacillus plantarum (Lactobacillus plantarum) Lp goji is characterized in that the preservation number is CGMCC No. 16221.

2. A fermentation inoculant or composition comprising Lactobacillus plantarum Lp goji according to claim 1.

3. Use of the lactobacillus plantarum Lp goji as defined in claim 1 in fruit juice fermentation.

4. Use of lactobacillus plantarum Lp goji according to claim 1 for reducing the reducing sugar content of fruit juices.

5. Use of lactobacillus plantarum Lp goji according to claim 1 for lowering the pH value of fruit juice.

6. The use of lactobacillus plantarum Lp goji as defined in claim 1 for increasing the volatile aroma component β -damascenone in fruit juice.

7. The juice of claims 3-6 which is fresh wolfberry juice.

8. The method according to claim 3, wherein the lactic acid bacteria are inoculated at a density of 10 in the lactic acid bacteria fermentation⁷CFU/mL, temperature of 30 ℃, and fermentation time of 24 h.