NL2033420B1 - Lactobacillus plantarum sl1 and fermentation method thereof - Google Patents
Lactobacillus plantarum sl1 and fermentation method thereof Download PDFInfo
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- NL2033420B1 NL2033420B1 NL2033420A NL2033420A NL2033420B1 NL 2033420 B1 NL2033420 B1 NL 2033420B1 NL 2033420 A NL2033420 A NL 2033420A NL 2033420 A NL2033420 A NL 2033420A NL 2033420 B1 NL2033420 B1 NL 2033420B1
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- Prior art keywords
- fermentation
- lactobacillus plantarum
- strain
- protease
- activity
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/12—Preserving with acids; Acid fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
- C12R2001/25—Lactobacillus plantarum
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- 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
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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| CN202210449830.7A CN114836347B (zh) | 2022-04-27 | 2022-04-27 | 一种植物乳杆菌sl1及其发酵方法 |
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| CN101033455A (zh) * | 2007-02-06 | 2007-09-12 | 中国农业科学院北京畜牧兽医研究所 | 一种低酸发酵加工用植物乳杆菌专用菌株及其发酵剂的制备方法 |
| CN103689644B (zh) * | 2013-11-26 | 2015-04-29 | 宁波大学 | 一种清凉型发酵香肠及其制备方法 |
| CN105505817B (zh) * | 2015-12-08 | 2019-01-15 | 中国肉类食品综合研究中心 | 一种植物乳杆菌及其在发酵腌腊肉制品中的应用 |
| CN109363097A (zh) * | 2018-12-10 | 2019-02-22 | 山东天博食品配料有限公司 | 一种发酵小香肠及其制备方法 |
| CN110373353A (zh) * | 2019-07-22 | 2019-10-25 | 东北农业大学 | 一种能够提升低盐风干肠风味的混合发酵剂 |
| CN111548958B (zh) * | 2020-05-12 | 2021-11-09 | 内蒙古农业大学 | 一株抗噬菌体的植物乳杆菌菌株及其在发酵豆乳中的应用 |
| CN112553124B (zh) * | 2020-12-28 | 2022-06-07 | 福建省农业科学院农业工程技术研究所 | 一种植物乳杆菌菌株及其应用 |
| CN113789273A (zh) * | 2021-06-11 | 2021-12-14 | 东北农业大学 | 一株具有补偿低盐发酵香肠风味特性的植物乳杆菌及其应用 |
| CN113999793B (zh) * | 2021-11-12 | 2023-06-27 | 东北农业大学 | 一株发酵特性良好且具有产香功能的植物乳杆菌及其筛选方法 |
| CN114107099A (zh) * | 2021-11-12 | 2022-03-01 | 东北农业大学 | 一株能够提升发酵香肠风味品质的植物乳杆菌及应用 |
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