CN113943668B

CN113943668B - Lactobacillus plantarum and application thereof

Info

Publication number: CN113943668B
Application number: CN202110806596.4A
Authority: CN
Inventors: 赵国忠; 刘冲; 姚云平; 丁凯丽; 周新运; 石晖琴; 张玉洁; 曲艾钰; 王新宇; 呼振豪
Original assignee: Tianjin University of Science and Technology
Current assignee: Tianjin University of Science and Technology
Priority date: 2021-07-16
Filing date: 2021-07-16
Publication date: 2023-01-10
Anticipated expiration: 2041-07-16
Also published as: CN113943668A

Abstract

The invention discloses lactobacillus plantarum with high environmental stress resistance and high fatty aldehyde resistance, which is named as follows: lactobacillus plantarum CS3, classified and named: lactobacillus plantarum, with the preservation number of CCTCC NO: m2021532. The strain provided by the invention is separated from sauce mash fermented by Jiangsu Rugao ancient method for 3 years, can tolerate the NaCl content of 18%, converts fatty aldehyde in fermentation, increases the contents of organic acid and alcohol, and has certain resistance to compound stress of salt, acid and oxidation pressure caused by a sauce environment. The strain has wide prospect when being used as a fermentation strain in the field of soy sauce fermentation production.

Description

Lactobacillus plantarum and application thereof

Technical Field

The invention relates to the technical field of microorganisms, in particular to lactobacillus plantarum capable of tolerating soy sauce environmental stress and efficiently converting fatty aldehyde, and particularly relates to the field of soy sauce fermentation strain development.

Background

The soy sauce is a traditional seasoning in China, is reddish brown, delicious in taste and rich in sauce fragrance, and is mainly prepared from soybeans, wheat and the like serving as raw materials through the fermentation of microorganisms to generate the seasoning containing various amino acids, peptides, organic acids and saccharides. In the traditional soy sauce brewing process taking soybeans as main raw materials, the fermentation time of the high-salt dilute soy sauce is as long as 180 days, particularly, the oxidation of polyunsaturated fatty acid is accelerated in the later fermentation period, fatty aldehyde substances are accumulated, and the flavor is adversely affected. The soybean oil is rich in polyunsaturated fatty acids such as linoleic acid, linolenic acid and the like, and is easy to be automatically oxidized in the long-time soy sauce brewing process, lipoxygenase in the raw materials can accelerate the oxidative deterioration of the lipoxygenase, micromolecule secondary oxidation products such as propionaldehyde, valeraldehyde, n-hexanal, heptaldehyde and the like are often formed in the later oxidation stage of the oil, and the linoleic acid can be oxidized to form fatty aldehydes such as n-hexanal, heptenal, nonenal, 2, 4-nonadienal and the like; linolenic acid can form hexenal by oxidation. The fatty aldehyde substances are markers of the oxidative degradation of polyunsaturated fatty acids, and the flavor of the soy sauce is influenced by the continuous accumulation of fatty aldehydes such as C6-C9 n-alkylaldehyde and C7-C11 monounsaturated aldehyde, for example, n-hexanal has strong, rancid and unpleasant odor; heptanal has a grassy, nauseating odor; 2-hexenal and 2-nonenal have a grassy smell, a beany smell, an unpleasant smell, and also pose a certain safety problem.

Lactic acid bacteria are the main bacteria in the soy sauce fermentation microbial system, and the metabolic activity of the lactic acid bacteria plays an important role in the formation of the fragrance and the flavor of the soy sauce. At present, lactobacillus applied to soy sauce production is mainly halophilic tetragenococcus, lactobacillus plantarum is also an important lactobacillus in the soy sauce brewing process, can resist high salt, oxidation pressure and acidic environment at the later fermentation stage, plays an important role in the formation of soy sauce flavor substances, and is an ideal strain for improving the soy sauce flavor by artificial inoculation and fermentation. Researches show that the soybean milk fermented by the lactobacillus plantarum can improve the flavor of the soybean milk and obviously reduce the beany flavor and the grass flavor, and the fatty aldehyde is the main component of the beany flavor substances of the soybean milk and can be effectively converted by the fermentation of the lactobacillus plantarum.

In addition to the main environmental stress encountered by lactic acid bacteria during fermentation, organic acids are continuously accumulated during the fermentation process of the soy sauce, and an acidic environment with low pH value is formed to cause acid stress and oxidation pressure caused by oxidation of unsaturated fatty acids. Therefore, the method for screening the excellent lactobacillus plantarum from the soy sauce and evaluating the capability of the excellent lactobacillus plantarum in converting fatty aldehyde has important significance for inhibiting the oxidative rancidity of oil in the soy sauce, eliminating potential safety hazards of the soy sauce, improving the flavor quality of products and promoting the production of high-quality soy sauce.

Disclosure of Invention

The purpose of the present invention is to present some aspects of embodiments of the invention in a simplified form as well as to present some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.

The present invention has been made in view of the above and/or the problems occurring in the conventional soy sauce production methods.

The invention aims to provide a lactobacillus plantarum capable of tolerating soy sauce environmental stress and efficiently converting fatty aldehyde and application thereof.

In order to solve the technical problems, the technical scheme adopted by the invention comprises the following specific steps:

a lactobacillus plantarum with high environmental stress resistance and fatty aldehyde resistance is named as: lactobacillus plantarum CS3, classified and named: lactobacillus plantarum, the preservation date is: at 2021, 5 and 17 months, the preservation organization is: is preserved in China center for type culture Collection with the preservation number of CCTCC NO: m2021532, storage site: eight-way No. 299 in Wuchang area of Wuhan city, hubei province.

The application of the lactobacillus plantarum with high environmental stress resistance and fatty aldehyde resistance in soy sauce fermentation.

Application of lactobacillus plantarum with high environmental stress resistance and fatty aldehyde resistance in soy sauce fermentation regulators.

A starter for fermenting soy sauce contains the above Lactobacillus plantarum.

A fermented soy sauce fatty aldehyde regulator contains the Lactobacillus plantarum.

The fermentation broth contained 18% or less of NaCl.

Furthermore, it was tolerant to 3% NaCl, 2mmol/L H2O2 and pH 4.5.

Application of lactobacillus plantarum with high environmental stress resistance and fatty aldehyde capacity in conversion of fatty aldehyde in soy sauce fermentation.

Application of lactobacillus plantarum with high environmental stress resistance and fatty aldehyde resistance in increasing ester content in soy sauce fermentation.

The invention has the following advantages and effects:

the lactobacillus plantarum CS3 provided by the invention is screened from soy sauce brewed by Jiangsu Rugao ancient method and fermented for 3 years, and is characterized by being capable of tolerating high-salt environment and growing in the environment of 18 percent NaCl.

The Lactobacillus plantarum CS3 provided by the present invention is able to withstand the conditions of increased stress caused by the soy sauce environment by 3% of NaCl, 2mmol/L H ₂ O ₂ And a pH of 4.5.

The lactobacillus plantarum CS3 provided by the invention converts fatty aldehyde in soy sauce fermentation, hexanal is a main target, and the conversion rate of the hexanal added from an external source is more than 99%. The lactobacillus plantarum CS3 converts hexanal, and increases the hexanoic acid and hexanol content in the fermentation liquor and the corresponding ester content.

Drawings

FIG. 1 is a colony morphology of Lactobacillus plantarum on MRS agar medium in accordance with the practice of the present invention.

FIG. 2 is a phylogenetic tree diagram of the identification of salt tolerant strains according to the present invention.

FIG. 3 shows the growth curve of halotolerant strain in the present invention (A) general culture medium and (B) high-salinity culture medium.

FIG. 4 shows growth curves of Lactobacillus plantarum CS3 under multiple stress conditions in the practice of the present invention (A) hexanal stress (B) salt and hexanal stress (C) salt, oxygen and hexanal stress (D) salt, acid, oxygen and hexanal stress.

FIG. 5 is a graph showing the total acid content change in fermentation broth for different hexanal additions in the practice of the present invention.

FIG. 6 is a GC-MS mass spectrum of the volatile products of hexanal from the metabolism of CS3 in the practice of the present invention.

Detailed Description

In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, embodiments accompanying the present invention are described in detail below with reference to examples.

The invention provides lactobacillus plantarum CS3 which is obtained by separating soy sauce mash brewed by Jiangsu Rugao ancient method for 3 years. The lactobacillus plantarum CS3 grows well on an MRS agar culture medium, the bacterial colony is milky white, the surface is smooth, the edge is neat, the bacterial colony is opaque, the gram stain is purple and rod-shaped, the catalyst is negative, and the nitrate reduction experiment, the gelatin liquefaction experiment, the hydrogen sulfide experiment, the indole experiment and the motility experiment are all negative bacterial strains.

The lactobacillus plantarum CS3 is subjected to PCR amplification by using a bacterial universal primer 27F/1492R to take genome total DNA as a template, so as to obtain a target gene sequence consisting of base pairs 1188 (bp). The gene sequence obtained by sequencing is input into an NCBI database for comparison, the similarity rate of the gene sequence and a standard strain Lactobacillus plantarum in Genebank reaches 100 percent, and the strain can be preliminarily identified as Lactobacillus plantarum (Lactobacillus plantarum)

The lactobacillus plantarum CS3 has stronger salt resistance shown by a flat plate and liquid salt resistance test and can grow in an environment containing 18 percent of NaCl. And also a certain resistance to acids and oxidation pressure.

The lactobacillus plantarum CS3 has the capability of converting fatty aldehyde, and takes hexanal as a main target, and the strain can convert more than 99% of hexanal.

The lactobacillus plantarum CS3 of the present invention is fermented, the organic acid content increases, fatty aldehydes are converted into acids and alcohols, and the related ester species increase.

Example 1

Isolation of Lactobacillus plantarum

The soy sauce samples are brewed by an ancient method and from Rugao old soy sauce in Jiangsu, and are respectively sampled from fermenting pools for one year, two years and three years, and the samples are sampled by a five-point method, are fully and uniformly mixed, are placed in a sterile EP tube and are stored in a refrigerator at the temperature of-80 ℃. Weighing soy sauce sample 5.0g under aseptic condition, mixing with 45mL sterile normal saline, shaking in shaking table for 2 hr to disperse microbial cells, and making into 10 ^-1 Dilutions of the dilution and serial gradient dilutions were performed. Respectively taking 0.1mL of dilution as 10 ^-5 、10 ^-6 And 10 ^-7 The diluted solution is inoculated into CaCO3-MRS solid culture medium and high-salt culture medium, the flat plates are respectively placed in an anaerobic incubator and a common incubator at 37 ℃ after being coated for 48 hours, bacterial colonies with transparent circles around are observed and picked, and repeated streaking and purification are carried out to obtain pure strains. And (3) storing glycerol tubes, and mixing the bacterial liquid with 50% of glycerol in a sterile environment according to the ratio of 1:1, mixing uniformly and storing in a refrigerator at the temperature of 80 ℃ below zero. After the preserved strain is activated for three times, physiological and biochemical experiments are carried out.

The colony morphology, the size, color, shape of the colony, the colony edges, bulges and transparencies were observed and recorded as shown in FIG. 1. Transparent circles are generated around the picked colonies, and the colony color is mainly white, milky white and light yellow; the appearance is mainly round, the surface is smooth and moist, the texture is uniform, and the picking is easy. Gram-staining positive bacteria and catalase reaction, nitrate reduction experiment, gelatin liquefaction experiment, hydrogen sulfide experiment, indole experiment and motility experiment are selected to be negative strains.

Example 2

Molecular biological identification of lactobacillus plantarum

Culturing the activated strain to logarithmic phase, collecting 1mL bacterial liquid, centrifuging at 8000r/min, collecting thallus, adding 100 μ L sterile water, mixing to make cell concentration about 10 ⁵ mu.L/L. 10 μ L of the extract was diluted 10-fold with 90 μ L of sterile water to prepare 10 ⁵ 、10 ⁴ 、10 ³ 、10 ² And 10/. Mu.L of bacterial suspension, each dilution being taken3 μ L were inoculated on plates containing 5% and 10% NaCl and colony growth was observed. Strains that could grow on plates containing 10% NaCl were selected for identification.

The DNA extraction kit comprises the steps of extracting a genome of a test strain, carrying out PCR amplification by using a bacterial 16S rRNA sequence universal primer (27F and 1492R), sending a PCR amplification product to Jinzhi biotechnology company for sequencing, carrying out BLAST homology search on a spliced sequence result in a GenBank database, and constructing a phylogenetic tree by using MEGA. The phylogenetic tree was constructed by the neighbor-joining method in MEGA. As shown in FIG. 2, AS4, BN7, CN6, CS3 and CS4 obtained by separation can be in the same branch with Lactobacillus plantarum. Therefore, by combining the strain morphology and the results of physiological and biochemical experiments, AS4, BN7, CN6, CS3 and CS4 with better salt tolerance are finally determined to be lactobacillus plantarum.

Example 3

Screening of salt-tolerant lactobacillus plantarum

Lactobacillus plantarum AS4, BN7, CN6, CS3 and CS4 with good salt tolerance are selected to further study the growth condition in a high-salt permeation environment. The activated strain was inoculated at 3% inoculation amount to a liquid medium containing 12%, 15% and 18% NaCl (w/v), and the absorbance of the bacterial liquid was measured to observe the growth ability.

The growth curve of 5 strains is shown in FIG. 3, and the growth curve reflects the growth ability of the strain. The growth vigor of 5 strains of bacteria in a normal culture medium is basically similar, the growth speeds of BN7 and CN6 are slightly slow, and the peak OD of CS3 in a logarithmic phase and a stationary phase ₆₀₀ The highest value indicates that the growth ability of the strain is stronger than that of other strains. In the medium containing 12% of NaCl, AS4, BN7, CN6 and CS4 were poor in salt resistance, and the culture broth remained clear after 30 hours of culture. CS3 has the strongest salt tolerance, the growth speed of the strain is obviously reduced compared with that of the normal culture medium, but the strain can reach a stable period and OD after being cultured for 20 hours ₆₀₀ The value reached around 1.1. In the medium containing 15% NaCl, CS3 showed a clear growth tendency after 15 hours, and OD in stationary phase ₆₀₀ The value can reach about 0.8. CS3 still has a tendency to grow in the medium supplemented with 18% NaCl. Thus obtaining the strain CS3 with high salt tolerance, which has the salt content of 18 percentIs grown in the environment of (a).

Example 4

Comparison of Hexanaldehyde conversion Capacity of Lactobacillus plantarum

Aldehyde compounds were determined by DNPH derivatization. The carbonyl group of the aldehyde reacts with the amino group of DNPH under acidic conditions to form a 2, 4-dinitrophenylhydrazone derivative. The resulting DNPH derivatives have greatly improved uv sensitivity and hydrophobic retention, so they can be easily separated by liquid chromatography and detected using uv/vis spectrophotometry at a wavelength of 340-380 nm.

Accurately weighing 10.00mg of hexanal standard substance in a 10mL brown volumetric flask, dissolving with isopropanol and fixing volume to obtain a standard mother solution with the concentration of 1mg/mL, sealing, and storing at-20 ℃. 0.2mg/L, 0.5mg/L, 1 mg/L, 2mg/L, 20mg/L, 50mg/L, 100mg/L, 150mg/L and 200mg/L of standard working solution are prepared by absorbing different volumes of standard mother solution and diluting with isopropanol, 1mL of hexanal standard solution with different concentrations is absorbed into an ep tube, 1mL of DNPH solution is added, heating is carried out in a water bath at 40 ℃ for 30min, the reaction is stopped in cold water, and the detection is carried out in HPLC after filtering by using a 0.22 mu m organic filter. Using a UV detector equipped with HPLC, the column was a C18 column XSELETTTMHSS TS (4.6)

250mm,5 μm). The mobile phase is acetonitrile: water =75:25 (v/v), the column temperature is 50 ℃, the detection wavelength is 365nm, the flow rate is 1.0mL/min, and the sample injection amount is 20 mu L. Taking the concentration (mg/L) of hexanal as the abscissa and the peak area as the ordinate to make a standard curve.

Activating the screened lactobacillus halodurans for three times, inoculating the lactobacillus halodurans into a hexanal metabolic culture medium (the hexanal addition amount is 200 mg/L) in an inoculation amount of 3%, sealing, performing shake culture, and sampling at 24h and 48h respectively for hexanal content determination. And simultaneously setting a blank loss group without inoculation and an endogenous hexanal determination group inoculated to a common MRS culture medium. Quantification was performed by external standard method.

And in a culture medium with hexanal added externally, measuring the change of the hexanal content in the fermentation liquor after the metabolic transformation of different strains. The standard curve for measuring the hexanal standard substance is as follows: y =228.34362x-20.99972 and y =445.13652+97.25427x. According to the standard curve, the hexanal content of the fermentation liquid after 1d and 2d fermentation of lactobacillus plantarum AS4, BN7, CN6, CS3 and CS4 was determined, and the results are shown in table 1. Hexanal is a volatile substance and is lost during the culture. Adding 200mg/L hexanal into MRS culture medium, culturing blank group without inoculating bacteria and experimental group respectively inoculated with 5 strains of bacteria under the same condition, and observing metabolism and loss of the strains. The residual amount of hexanal in the blank group in the fermentation 1d is 155.5539mg/L, the loss rate is 22.22%, the residual amount of hexanal in the fermentation 2d is 110.8170mg/L, and the loss rate is 44.59%. The conversion rate of 5 strains of lactobacillus plantarum on hexanal is over 99 percent, the conversion rates of AS4 and CN6 are slightly lower than those of other strains, and the conversion rates of CS3, BN7 and CS4 are not greatly different. Meanwhile, the production of hexanal could not be detected by inoculating CS3 to the fermentation broth of a common culture medium. Therefore, the lactobacillus plantarum can metabolically convert almost all hexanal and does not produce hexanal when fermented for 1 d.

TABLE 1 Lactobacillus plantarum Hexanal conversion Capacity assay

Example 5

Evaluation of tolerance of Lactobacillus plantarum under soy sauce environmental condition stress

Inoculating the activated strain into a stress condition culture medium at an inoculation amount of 3%, culturing at constant temperature of 37 deg.C, taking samples every 2h, and measuring OD by taking culture time as abscissa ₆₀₀ The strain growth curve is plotted for the ordinate. Three different concentrations of hexanal are added in 500, 1000 and 2000mg/L to draw growth curves to observe the tolerance of the strain to hexanal. Adding salt (3%, 5% and 7% NaCl) and oxygen (2 mmol/L, 5mmol/L and 8mmol/L H) to hexanal ₂ O ₂ ) Acid (ph 4.0, 4.5 and 5.0) and composite stress, and the tolerance of the strain to the conditional stress was observed. The results are shown in FIG. 4, which shows that under the conditions of combined stress of salt, acid and oxidative stress caused by soy sauce environment (addition 3% of NaCl, 2mmol/L H) ₂ O ₂ And pH 4.5), vegetable milkThe bacillus CS3 has better adaptability and can metabolize and convert hexanal.

Example 6

Converted hexanal acid production of lactobacillus plantarum

Lactobacillus plantarum CS3 was inoculated into the hexanal-added fermentation broth, and samples were taken at 12h, 24h, 36h and 48h for total acid content determination. Sucking 1.0mL of fermentation liquor, placing the fermentation liquor in a 50mL volumetric flask, adding distilled water to a constant volume, uniformly mixing, taking 25.0mL, adding 25mL of distilled water, dropwise adding 2 drops of phenolphthalein indicator, titrating with 0.05mol/L sodium hydroxide standard solution until the solution becomes slightly red and does not fade for 30s, and simultaneously performing a reagent blank experiment. The total acid content calculation formula is as follows:

x-total acid content of the sample (in terms of lactic acid, g/L);

V ₂ -sample consumption sodium hydroxide solution volume (mL);

V ₁ -blank group consumption sodium hydroxide solution volume (mL);

c-concentration of sodium hydroxide solution (mol/L);

molar mass number of 90-lactic acid (g/mol).

The total acid change is measured at the same fermentation time, as shown in fig. 5, the total acid content of the fermentation liquor without hexanal is higher than the hexanal content, wherein the content difference is the largest at 12h, and the difference gradually decreases with the progress of the fermentation. The total acid content of the added hexanal concentration of 500mg/L is slightly higher than that of the hexanal concentration of 1000mg/L when the total acid content is 12 hours, and the total acid content of the hexanal concentration of 500mg/L is lower than that of the fermentation liquor of the hexanal concentration of 1000mg/L when the total acid content is 24-48 hours. From the above experimental results, FIG. 4 (A) shows that the growth rate of CS3 is suppressed when hexanal is added at 500mg/L and 1000mg/L, the metabolic capacity of the cells is also weakened, and the growth inhibition of the cells is more remarkable as the hexanal concentration is higher. Therefore, CS3 has strong growth and metabolic ability without addition of hexanal, so the acid production is higher than that of the other groups. The growth ability of CS3 is stronger at 500mg/L than at 1000mg/L, and the acid production is lower than that of the latter after 24h, so that the conversion of high-concentration hexanal into organic acid increases the total acid content.

Example 7

Lactobacillus plantarum CS3 fermentation flavor substance change

Detecting the change of metabolites in fermentation liquor of fermentation 1d and 2d by GC-MS, sampling at 24h and 48h respectively, centrifuging the fermentation liquor, taking 3mL of supernatant, placing the supernatant in a headspace bottle, and adding 10 mu L of 79ppm benzene hexanol standard. HS-SPME: sealing the headspace bottle, and balancing in a 60 deg.C water bath for 15min. After balancing, the head of the extraction head is extracted for 30min at 60 ℃, and GC-MS sample injection is carried out for desorption for 15min at 250 ℃. GC conditions were as follows: the initial temperature is 40 deg.C for 3min, the temperature is raised to 150 deg.C at 4 deg.C/min for 1min, and then raised to 250 deg.C at 8 deg.C/min for 6min. Helium is used as carrier gas, the injection port temperature is 250 ℃, and the injection time is 1min. MS conditions: the ion source temperature is 200 ℃, the interface temperature is 220 ℃, the solvent delay time is 1.5min, the ionization mode is EI, the scanning mass range of 70eV is 33-500 m/z, and the scanning speed is 3.00scans/s. And (4) selecting compounds with the similarity of more than or equal to 80% according to NIST11 database retrieval, and carrying out qualitative determination by combining ion fragments and retention indexes. Benzene hexanol was used as an internal standard substance, and quantification was performed by the internal standard method.

The ion peak pattern is shown in FIG. 6. The substances significantly increased in the fermentation broth with the addition of 500mg/L and 1000mg/L hexanal compared to the control group were hexanal (5.7 min), hexanol (8.5 min), hexanoic acid (14.1 min) from which it can be seen that hexanol and hexanoic acid are the main products of the hexanal conversion. As shown in Table 2, the alcohol content in the fermentation liquid added with 500mg/L hexanal is more than 10 times of that in the control group, and the addition amount is about 2 times of that of 500mg/L when 1000 mg/L. The content of acid substances after hexanal is added is more than 2 times of that of a control group at 1d and more than 7 times of that of the control group at 2d, and pyrazine substances are reduced and are not detected in a fermentation liquid with the addition of 1000mg/L, and the changes of esters and ketones are not obvious.

TABLE 2 flavor change of Lactobacillus plantarum fermentations

Note: 0-1 represents the addition amount of hexanal as 0mg/L for fermentation 1d, and 0-2 represents the addition amount of hexanal as 0mg/L for fermentation 2d;500-1 shows that the addition amount of hexanal is 500mg/L for fermentation 1d, and 500-2 shows that the addition amount of hexanal is 500mg/L for fermentation 2d;1000-1 shows the amount of hexanal added is 1000mg/L for fermentation 1d, and 1000-2 shows the amount of hexanal added is 1000mg/L for fermentation 2d.

Specific substances with obvious content changes are shown in Table 3, and in the control group without adding hexanal, hexanol is generated in the hexanal group, and the addition amount is about 2 times of 500mg/L when 1000mg/L is added. The caproic acid content is also obviously increased, and the added hexanal group is more than 40 times of the control group. In addition, the production of esters such as vinyl hexanoate, hexyl acetate, hexyl butyrate, hexyl methoxyacetate, hexyl hexanoate, ethyl hexanoate, butyl (E) -2-hexanoate, hexyl octanoate and hexyl (E) -2-methylbut-2-enoate, and the production of ketones such as hexanone, etc. have been observed. The lactobacillus plantarum CS3 is used for fermentation, hexanal is converted to generate hexanol and hexanoic acid, and a plurality of substances such as esters and ketones are generated to change the flavor composition.

TABLE 3 specific flavor substances fermented by Lactobacillus plantarum

Lactobacillus plantarum CS3 sequence

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced otherwise than as specifically described herein, and it will be appreciated by those skilled in the art that the present invention may be practiced without departing from the spirit and scope of the present invention and that the present invention is not limited by the specific embodiments disclosed below.

It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.

Sequence listing

<110> Tianjin science and technology university

<120> lactobacillus plantarum with high environmental stress resistance and high fatty aldehyde resistance and application thereof

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ggtaacggct caccatggca atgatacgta gccgacctga gagggtaatc ggccacattg 60

ggactgagac acggcccaaa ctcctacggg aggcagcagt agggaatctt ccacaatgga 120

cgaaagtctg atggagcaac gccgcgtgag tgaagaaggg tttcggctcg taaaactctg 180

ttgttaaaga agaacatatc tgagagtaac tgttcaggta ttgacggtat ttaaccagaa 240

agccacggct aactacgtgc cagcagccgc ggtaatacgt aggtggcaag cgttgtccgg 300

atttattggg cgtaaagcga gcgcaggcgg ttttttaagt ctgatgtgaa agccttcggc 360

tcaaccgaag aagtgcatcg gaaactggga aacttgagtg cagaagagga cagtggaact 420

ccatgtgtag cggtgaaatg cgtagatata tggaagaaca ccagtggcga aggcggctgt 480

ctggtctgta actgacgctg aggctcgaaa gtatgggtag caaacaggat tagataccct 540

ggtagtccat accgtaaacg atgaatgcta agtgttggag ggtttccgcc cttcagtgct 600

gcagctaacg cattaagcat tccgcctggg gagtacggcc gcaaggctga aactcaaagg 660

aattgacggg ggcccgcaca agcggtggag catgtggttt aattcgaagc tacgcgaaga 720

accttaccag gtcttgacat actatgcaaa tctaagagat tagacgttcc cttcggggac 780

atggatacag gtggtgcatg gttgtcgtca gctcgtgtcg tgagatgttg ggttaagtcc 840

cgcaacgagc gcaaccctta ttatcagttg ccagcattaa gttgggcact ctggtgagac 900

tgccggtgac aaaccggagg aaggtgggga tgacgtcaaa tcatcatgcc ccttatgacc 960

tgggctacac acgtgctaca atggatggta caacgagttg cgaactcgcg agagtaagct 1020

aatctcttaa agccattctc agttcggatt gtaggctgca actcgcctac atgaagtcgg 1080

aatcgctagt aatcgcggat cagcatgccg cggtgaatac gttcccgggc cttgtacaca 1140

ccgcccgtca caccatgaga gtttgtaaca cccaaagtcg gtggggta 1188

Claims

1. Lactobacillus plantarum (II)Lactobacillus plantarum) CS3, preservation date is: at 2021, 5 and 17 months, the preservation organization is: china center for type culture Collection, the preservation number is CCTCC NO: m2021532, storage site: eight-way No. 299 in Wuchang area of Wuhan city, hubei province.

2. Use of lactobacillus plantarum according to claim 1 in soy sauce fermentation.

3. Use of lactobacillus plantarum according to claim 1 in a soy sauce fermentation regulator.

4. A starter for fermenting soy sauce, which is characterized in that: comprising the Lactobacillus plantarum strain defined in claim 1.

5. A fermented soy sauce fatty aldehyde regulator is characterized in that: comprising the Lactobacillus plantarum strain defined in claim 1.

6. Use of the lactobacillus plantarum described in claim 1 for transformation of fatty aldehydes in soy sauce fermentation.

7. Use of lactobacillus plantarum as claimed in claim 1 for increasing the ester content in soy sauce fermentations.