CN104845912B - One lactobacillus plantarum - Google Patents
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Abstract
The present invention provides a lactobacillus plantarum, which is lactobacillus plantarum HLX37（Lactobacillus plantarumHLX37）, China Committee for Culture Collection of Microorganisms's common micro-organisms center is preserved on March 17th, 2015, deposit number is CGMCC NO:10632.The advantage of the invention is that：Lactobacillus plantarum HLX37 have it is very strong stick and norcholesterol ability, have good acid and bile tolerance ability, can ferment fresh milk（Or recovery milk）The solidification type yoghourt of the sticky specific apparent fragrant of mouthfeel is generated, new fermentation bacterium source is provided for the production of sour milk products and the exploitation of functional yogurt.
Description
Technical field
The present invention relates to microorganisms technical fields more particularly to one plant to be generated using fresh milk or recovery milk as fermenting raw materials
The bacterial strain of Yoghourt.The bacterial strain is lactobacillus plantarum HLX37（Lactobacillus plantarumHLX37）.
Background technology
Yoghourt is a kind of great nutritive value that the fresh milks substance such as milk obtains after lactobacillus-fermented and taste flavor
Splendid dairy products, Yoghourt during the fermentation, can not only make the substances such as lactose, protein in milk be converted to lactic acid, gala
Sugar, amino acid and small molecule peptide chain etc. are easily by human consumption and the substance of absorption, the also metabolizable generation of Fermentative growth of lactic acid bacteria
The substances such as a variety of B family vitamins that body needs simultaneously provide beneficial bacterium simultaneously.Based on this, drinking for Yoghourt can meet machine well
Demand of the body to all kinds of nutriments, greatly improves absorption and use efficiency of the body to nutriment such as calcium class substance, in Yoghourt
The lactic acid bacteria of intake may act on body inner wall of intestine and form profitable strain and biological barrier, inhibit the numerous of spoilage organisms etc. in enteron aisle
Reproductive growth inhibits intrusion of the harmful substance to enteron aisle, forms good body intestinal microecology balance system, the health care to body
Play the role of other foods can not be substituted.In addition drinkable yoghourt pair can also solve abdominal distension that the bad crowd of lactose digestion generates,
The problems such as diarrhea, the also degradable cholesterol of some special lactobacillus inoculations reduce part carcinogen and generate and produce gamma-amino fourth
The ability of acid prevents three high diseases to the mankind, resists cancer, the development of human health is promoted to play an important role.
With the improvement of living standards, people increasingly pay attention to preventing the generation of disease by improving dietary structure, open
Hair with prevention and healthcare function as can adjust blood fat, reduce it is three high, inhibit tumour, deferring senility and excellent in flavor
The great application value of sour milk product, and the flavor of Yoghourt, nutritive value and function and the close phase of kinds of lactobacillus that it ferments
It closes, therefore it is that fermentation mixes the most crucial technology of high-quality functional yogurt to obtain the good lactic acid bacteria culturers for having exceptional function.
In order to solve the above problem：The applicant, which is dedicated to filtering out, can utilize fresh milk or recovery milk ferment good yoghurt
Particularly there is the yoghurt bacterium of certain health care functions, so as to provide new hair to improve the quality of Yoghourt and the exploitation of functional yogurt
Yeast-like fungi source.
Invention content
The purpose of the present invention is to provide a lactobacillus plantarum, which is lactobacillus plantarum HLX37
（Lactobacillus plantarumHLX37）, lactobacillus plantarum HLX37（Lactobacillus plantarumHLX37）
China Committee for Culture Collection of Microorganisms's common micro-organisms center is preserved on March 17th, 2015, address is Beijing
The institute 3 of Chaoyang District North Star West Road 1, deposit number are CGMCC NO: 10632.
The present invention is to solve above-mentioned technical problem by the following technical programs：
Doubtful Yoghourt fermentation liquid is acquired in the milk with acid flavor generated from spontaneous fermentation, is trained using MRS solids
Foster base, which is diluted it, to be separately cultured, and is picked out the milky bacterium colony of doubtful lactic acid bacteria, is preserved after purification, will be preserved strain and is connect
The fermentation domestication culture kind in the recovery milk of sterilizing, it is final obtain 1 plant can 42 DEG C ferment 9h when be frozen into recovery milk fermentation
Solid sour milk and the splendid lactic acid bacteria strains of flavor taste, are named as HLX37.By carrying out morphological observation, life to bacterial strain
Biochemical character identification and 16S rDNA gene sequencings and phylogenetic tree homology analysis are managed, is finally accredited as plant breast bar
Bacterium（Lactobacillus plantarum）.
Further the bacterium has following characteristics：
1. the exponential phase of the bacterium is the 2-9 after inoculation（h）, enter stablize growth period later；
2. the most suitable fermentation temperature of the bacterium is 30 DEG C, the fresh milk that can ferment under the conditions of 42 DEG C generates Yoghourt, is suitble to growth temperature
10-50 DEG C of degree；
3. the most suitable fermentation pH value of the bacterium is 6.2, being suitble to the pH value range of growth, fermentation and acid makes between 3.0-8.0
The pH value of MRS culture mediums is reduced to 3.0-3.8；
4. the bacterium self-solidifying rate and his solidifying rate reach 87.74% and 27.76%, there is very strong Adhering capacity；
5. to the degradation rate of cholesterol up to 45.82% when the bacterium cultivates 72h, there is the ability of very strong cholesterol degradation；
6. the bacterium in pH value can be 2.5 and cholate content be 0.5% under conditions of be resistant to 4h, have very strong acidproof and cholate
Ability.
The bacterium can utilize the substances such as fresh milk or recovery milk to produce Yoghourt for fermenting raw materials, specially be inoculated in the bacterium
Strain mother liquor is fermented into MRS fluid nutrient mediums, fresh milk is inoculated in 1% inoculum concentration（Or recovery milk）In, 42 DEG C stand hair
Ferment 10h, that is, be made that quality is sticky, and acidity is suitble to, excellent taste and the solidification type yoghourt product for having apparent fragrant.
The beneficial effects of the present invention are：Lactobacillus plantarum HLX37 is provided（Lactobacillus plantarumHLX37）Bacterial strain, the bacterium have it is very strong stick and norcholesterol ability, have good acid and bile tolerance ability,
Can ferment fresh milk（Or recovery milk）The solidification type yoghourt of the sticky specific apparent fragrant of mouthfeel is generated, is the life of sour milk products
Production and the exploitation of functional yogurt provide new fermentation bacterium source.
Description of the drawings
The colonial morphology figure of Fig. 1 HLX37.
The Gram's staining figure of Fig. 2 HLX37.
The JSM-6380LV scanning electron microscope thalli morphology observation figure of Fig. 3 bacterium HLX37.
The saturating color Electronic Speculum collection of illustrative plates of Fig. 4 HLX37.
The pcr amplified fragment collection of illustrative plates of Fig. 5 bacterium.
Fig. 6 bacterium HLX37 growth curve charts.
The influence that Fig. 7 temperature grows bacterium HLX37.
The influence that Fig. 8 pH value grows bacterium HLX37.
Specific embodiment
It is that the present invention combines the detailed description that figure elaborates the technical solution below：
Lactobacillus plantarum HLX37 of the present invention（Lactobacillus plantarumHLX37）It is the Yoghourt from spontaneous fermentation
What middle separation obtained.
The acclimation and screening separation of bacterium
1mL naturally fermented milks are drawn in the zymotic fluid with yoghourt-flavored generated from spontaneous fermentation, dilute 10 respectively-5,
10-6, 10-7Power respectively takes 0.1ml to be coated on the tablet containing MRS solid mediums, after liquid to be diluted is absorbed by tablet, 42
DEG C be inverted culture for 24 hours, pick out the milky single bacterium colony 22 of doubtful lactic acid bacteria, respectively on MRS solid plates cross purifying
Culture 3 times, while respectively choose a single bacterium and fall within 42 DEG C of quiescent cultures in MRS fluid nutrient mediums and for 24 hours, respectively take 1ml zymocyte liquids, respectively
It is inoculated in the recovery milk of 100mL, 42 DEG C of fermentation 13h are frozen into solid using recovery milk fermentation and generate fragrant as index, choose
8 plants of strain for reaching this index is selected, is preserved.Continue this 8 plants of bacterium being inoculated with respectively in recovery milk and be inoculated with 42 DEG C of hairs repeatedly
Ferment culture 5 times, observation recovery milk fermentation are frozen into the time needed for solid, while the flavor taste of sensory evaluation fermented yoghourt,
It is final pick out 1 plant can 42 DEG C ferment 9h when recovery milk fermentation be made to be frozen into solid sour milk and the best breast of flavor taste
Sour bacteria strain preserves and is named as HLX37.
The formula of wherein each culture medium is as follows：
（1）MRS culture mediums（1L）：Peptone 10.0g;5.0 g of powdered beef;Dusty yeast 4.0g;Glucose
20.0g;Tween 80 1.0mL; K2HPO4·3H2O 1.5g;Anhydrous sodium acetate 3.0g;Triammonium citrate 2.0g;
MgSO4·7H2O 0.2g; MnSO4·H2O 0.04g.(mentioned component is added in distilled water, constant volume adds to 1000 mL
Heat of solution adjusts pH6.2,121 DEG C of 20 min of high pressure sterilization after packing.（Note：Solid medium adds agar on the basis of this
Powder 20.0g）
（2）Recovery milk：Commercially available dried milk powder（This experiment uses nest's old age milk powder）It is 1 with water ratio:8 ratios mix, and 115
DEG C 20 min of high pressure sterilization.
（3）LB culture mediums（1L）：Tryptone 10g；Sodium chloride 10g；Yeast diffusion juice 5g, agar 20g, PH tune
Save is 7.5.
The identification of strain
The morphologic observation of 2.1 bacterium
Colony morphological observation is carried out to thalline HLX37（Fig. 1）, electron microscope observation thalline Gram's staining form（Figure
2）, JSM-6380LV scanning electron microscope（Fig. 3）And color Electronic Speculum observes thalli morphology thoroughly（Fig. 4）.The main morphological features of HLX37 bacterium are such as
Under：Bacterium colony is justified, smooth, is creamy white on MRS culture mediums, opaque, Gram-positive, thalline is rod-shaped, wide：0.7-0.8μm,
It is long：1.2-3.5μm.
The identification of physiological and biochemical property
HLX37 bacterial strain physiological and biochemical properties are shown in Table 1, specially：It is positive that how ammonia experiment is test-manufactured, VP, MR, Starch Hydrolysis, mistake
Hydrogen oxide experiment, gelatin experiment and indoles experiment display are negative, illustrate that the bacterium can decompose and utilize macromolecular nitrogen substance, it is impossible to will
Breakdown of glucose generates pyruvic acid, it is impossible to which it is glucide to generate amylase by Starch Hydrolysis, it is impossible to utilize gelatin.It can fermentation profit
Acid is produced with alpha-lactose, D-Fructose, maltose, glucose, sucrose, not aerogenesis.
The physiological and biochemical property of 1 HLX37 bacterium of table
Note：' note：Physiologic character：("+" represents positive;"-" represents negative);Carbohydrate fermentation experimental result record sheet：
（"+,+" represents production acid, aerogenesis；Acid is not produced in "-,-" expression, not aerogenesis.）
The molecular biology identification of 2.3 HLX37 bacterium
1. the extraction of bacterial genomes DNA:It is extracted using the bacterial genomes DNA extraction kit of TIANGEN companies.
2. the PCR amplification of 16S rDNA sequences：Expand 16SrDNA gene orders, the primer F（9-27）: 5’- GAG TTT
GAT CCT GGC TCA G-3’；R1525-1542: 5’- AGA AAG GAG GTG ATC CAG CC-3’.PCR reactants
System:2*Mix:12.5 μ l, primer and DNA each 1.0 μ l, ddH20:9.5μl.PCR amplification program：93 DEG C of pre-degeneration 4min.So
94 DEG C of denaturation 30s afterwards, 56 DEG C of annealing 45s, 72 DEG C of extension 90s, totally 30 recycle, last 72 DEG C fully extension 10min, 4 DEG C of guarantors
It deposits.3. PCR product detects and sequencing analysis：The PCR product of 5 μ l is taken, the gel electrophoresis point in 1.0% agarose for adding in EB
From inspection, amplification obtains target fragment and is about 1500 bp or so（Fig. 5）.By the upper marine growth of product commission containing target fragment
Engineering Co., Ltd completes sequencing, and obtained actually active nucleotides sequence is classified as 1425bp (sequence is shown in 2.4).4. systematic growth point
Analysis：In NCBI data to each 16S rRNA sequences carry out Blast compare analysis, obtain sequence withLactobacillus plantarumSequence homology be more than 99%, using the Maximum Parsimony in MEGA 4.1 carry out development tree structure
Analysis is built, 5. the acquisition of the bacterium number of logining：HLX37 gene orders are submitted in ncbi database, carry out the Shen of the bacterium number of logining
Please, the accession number applied is KR105940.
The 16SrDNA gene sequences of bacterium HLX37
The 16SrDNA genes sequence of bacterium HLX37 be SEQ ID NO.3, morphologic observation and physiology with reference to HLX37 bacterium
Homology analysis in biochemical test and phylogenetic tree, it is lactobacillus plantarum to determine HLX37 bacterium（Lactobacillus plantarum）Strain.
The Microbiological Characteristics research of lactobacillus plantarum HLX37
The preparation of 3.1 lactobacillus plantarum HLX37 mother liquors
The 100 μ L of lactobacillus plantarum HLX37 that 20% glycerine preserves is taken to be inoculated in the MRS fluid nutrient mediums of 100ml, 37
For 24 hours, it is spare that strain mother liquor is made in DEG C fermented and cultured.
Lactobacillus plantarum HLX37 growth curves measure
(similarly hereinafter) each 100 μ L are inoculated in 75 pipes equipped with 10ml MRS liquid to lactobacillus plantarum HLX37 mother liquors respectively in taking 3.1
In the test tube of body culture medium, 37 DEG C of standing for fermentation cultures using the culture medium for not connecing bacterium as control, distinguish 1-96 (h) after fermentation
Different time sections in three pipes is taken to measure thalline OD(600nm)Value, the results showed that（Fig. 7）, enter logarithmic growth when bacterium fermentation is to 2h
Phase enters stationary phase, at this time thalline OD when fermenting to 9h（600nm）Be worth is 2.02 ± 0.01.
The measure of the most suitable fermentation temperatures of lactobacillus plantarum HLX37
Each 100 μ L of bacterium HLX37 mother liquors is taken to be inoculated in respectively in the test tube equipped with 10ml MRS fluid nutrient mediums, 10,20,
30、40、50、60（℃）Standing for fermentation culture for 24 hours, measures zymotic fluid OD600nm）Value, the results showed that（Fig. 8）, bacterium the most suitable growth temperature
It is 30 DEG C to spend, thalline OD（600nm）Be worth is 2.61 ± 0.02；Bacterium is at 40 DEG C, OD（600nm）Value still reachable 2.09 ± 0.03, this
With the bacterium can ferment at 42 DEG C fresh milk generate Yoghourt coincide, ferment to the OD of bacterium at 50 DEG C（600nm）Value drops to 0.08 ± 0.01
In substantially not growth conditions.
The measure of the most suitable fermentation pH value of lactobacillus plantarum HLX37
Each 100 μ L of lactobacillus plantarum HLX37 mother liquors is taken to be inoculated in the MRS liquid training of the different pH value equipped with 10ml respectively
It supports 37 in the test tube of base（℃）Standing for fermentation culture for 24 hours, measures zymotic fluid OD600nmValue, the results showed that（Fig. 8）：The most suitable fermentation of bacterium
PH value is 6.2, thalline OD（600nm）It is 2.61 ± 0.02 to be worth, when pH value is less than 2.5 or more than 8.5, the OD of bacterium（600nm）Value is low
In 0.1, in growth arrest state, illustrate that bacterium is suitble to the pH value range of growth between 3.0-8.0.PH value range is in 3.5-
After HLX37 ferments, bacterium solution pH value drops between 3.0-3.8 7.5 MRS culture mediums.Illustrate that bacterium HLX37 has very strong production
Acid and acid-fast ability.
The probiotic properties research of lactobacillus plantarum HLX37
4.1 HLX37 are to cholesterol degradation capability study
Take 1ml HLX37 mother liquors be inoculated in 10 mL MRS cholesterol fluid nutrient medium (cholesterol level 0.1mg/ml,
PH 6.2) in, 37 DEG C of constant temperature standing cultivate respectively for 24 hours, 48h, 72h it is spare, to access the training of the MRS cholesterol of 1mL sterile waters
Base is supported as control, take more than culture different time bacteria liquid sample and comparison liquid each 1ml, 9000 r/min, centrifuge at 4 DEG C
10min, obtains fermented supernatant fluid, and o-phthalaldehyde method measures cholesterol level in supernatant（Specially：Take each supernatant
For 0.1ml in corresponding test tube, the o-phthalaldehyde 0.15ml of acetic acid 0.3ml on the rocks, 1 mg/ml are slowly added into the concentrated sulfuric acid
1.0 ml are uniformly mixed.10min is stored at room temperature, light absorption value is surveyed under 550nm）.3 repetitions of each processing, in kind make
Make cholesterol standard curve（Specially：Y=6.6088x-0.0077, coefficient R2=0.9922, it calculates courage in supernatant and consolidates
Alcohol content and degradation rate, the results are shown in Table 2.It is found that HLX37 has cholesterol good degradation, after fermentation 72h hours,
Degradation rate can reach 45.84%.
2 HLX37 of table is to the degradation situation of cholesterol.
The bile tolerance experiment of 4.2 bacterium HLX37 bacterial strains
HLX37 bacterium solutions 1mL is taken to be inoculated with strain in containing different cholate（Concentration gradients is 0.0%, 0.1%, 0.2%, 0.3%,
0.4%、0.5%）10 mL MRS fluid nutrient mediums（PH=6.2）, be placed at 37 DEG C and cultivate 0 respectively, 2,4h, each processing 3
It repeats.1ml samples bacterium solution mixing in 9ml physiological saline is respectively taken, prepares 10-4、10-5、4-6A dilution solution, takes 0.1ml
Dilution is coated in MRS, and culture 48 hours is inverted in 37 DEG C of biochemical cultivation cases（Each dilution do 3 it is parallel）Recording gauge
Calculate the bacterium number number on tablet.It the results are shown in Table 3.Understand that bacterium increment of bacterium after gallbladder salinity is 0.5% processing 4h still reaches
To 0.24 ± 0.92 × 107（cfu/ml）, there is good resistance to choline ability.
The detection of 3 bacterium HLX37 bile tolerances ability of table [(±s)×107 cfu/ml]
The acid resistance test of 4.3 bacterium HLX37 bacterial strains
HLX37 mother liquors is taken to be inoculated with strain in different PH by 1ml（PH gradient is 1.5,2.0,2.5,3.0,3.5,4.0）
10 mL MRS fluid nutrient mediums, be placed at 37 DEG C and cultivate 0 respectively, 2,4H, 3 repetitions of each processing.Respectively take 1ml sample bacterium
Liquid mixing in 9ml physiological saline prepares 10-4、10-5、4-6A dilution solution, takes 0.1ml dilutions to be coated in MRS,
Culture 48 hours is inverted in 37 DEG C of biochemical cultivation cases（Each dilution do 3 it is parallel）Record the bacterium colony number on tablet.Knot
Fruit is shown in Table 4.Understand bacterium HLX37 pH value be 1.5 and 2.0 when do not grow substantially, but 2.5 and it is above when, cultivate 2h and 4h after
There is growth, be 2.5h in pH, after cultivating 4h, bacterium colony can reach（2.70±1.13）×107（cfu/ml）, well-grown says
The bright bacterium has very strong acid-fast ability, between 2.5-3.5, cultivates the bacterium colony of 4h less than 2h, illustrates in this pH range
Interior, with the extension of processing time, the growth of bacterium is suppressed, and when pH is more than 4.0, the growth of bacterium will not be subject to shadow
It rings.
The detection of 4 bacterium HLX37 acid-fast abilities of table [(±s)×107 cfu/ml]
The Adhering capacity of 4.4 bacterium HLX37 measures
Cultivate HLX37（MRS fluid nutrient mediums）, bacillus coli DH 5 alpha（LB fluid nutrient mediums）Zymotic fluid is obtained for 24 hours, is put respectively
10min is centrifuged at 3000r/min, 4 DEG C, bacterium mud is collected, respectively with the sterile phosphate buffer of PH=7.0（PBS）Wash bacterium
Mud 2 times (adds in PBS, concussion after mixing, is placed in 3000r/min, centrifuges 10min at 4 DEG C, collect bacterium in bacterium colony
Body).From aggegation rate（%）：It is 0.4 ± 0.1 that bacterium mud HLX37 is formed in light absorption value at wavelength 600nm with sterile PBS（A0）
Suspension bacteria liquid and bacteria suspension, stand and measure light absorption value A afterwards for 24 hours24, from aggegation rate（%）Formula is（A0—A24）/A0。；He is aggregated
Rate（%）：It is 0.6 ± 0.1 by the light absorption value that the outstanding bacterium solution of HLX37 and bacillus coli DH 5 alpha are adjusted at wavelength 600nm（A0）
Mix suspending bacterium solution.Light absorption value A is measured after standing 24H24, his aggegation rate（%）Formula is（A0—A24）/A0.Measurement result is shown in
Table 5, it is known that HLX37 is 87.74% from aggegation rate, his aggegation rate is 18.28%, there is very strong Adhering capacity.
5 bacterial strain HLX37 Adhering capacity tables of table
The application study of 5 bacterium HLX37
Effects of the 5.1 bacterium HLX37 in Yoghourt fermentation
1 ml HLX37 mother liquors is taken to be inoculated in containing 100 ml fresh milks（Containing 8% sucrose, 105 DEG C of high pressure sterilization 40min）Hair
In ferment bottle, 42 DEG C of standing for fermentation 13h in Yogurt making machine are placed in, analyze the content situation of its subjective appreciation, acidity and polysaccharide.As a result it shows
Show, the sour milk product quality of bacterium fermentation is sticky, has particle mouthfeel, there is apparent Yoghourt faint scent, and tart flavour is dense, the analysis of part whey
Go out, use titration（National Standard Method GB5409-85）Acidity detection is carried out to sour milk product, acidity testing result is 87.57 ± 0.34
（°T）, illustrate 13h overlong times of fermenting, produce acid excessively, fermentation time can be reduced.Yoghourt is measured using phenol-sulfuric acid colometry
In polyoses content for 9.36 ± 0.07%, slightly improved than unfermentable dairy produce 9.13 ± 0.03%.
Same method prepares Yoghourt zymotic fluid, and 8-13h is left to ferment respectively at 42 DEG C, observes Yoghourt setting condition and tastes
Flavor, it is known that, when fermenting 9h, Yoghourt i.e. solidification completely, 13h has a small amount of whey to be precipitated, and sensory evaluation is determined in fermentation 10-
During 11h, acidity is suitble to, and flavor and mouthfeel are best.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification should all belong to the covering scope of the present invention.
SEQUENCE LISTING
<110>Fujian Academy of Agricultural Sciences, Fujian Hua Renxing food science and technologies Co., Ltd
<120>One lactobacillus plantarum
<130> 3
<160> 3
<170> PatentIn version 3.3
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<211> 19
<212> DNA
<213>Artificial sequence
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gagtttgatc ctggctcag 19
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<211> 20
<212> DNA
<213>Artificial sequence
<400> 2
agaaaggagg tgatccagcc 20
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<211> 1425
<212> DNA
<213>Artificial sequence
<400> 3
tcccacctta ggcggctggt tcctaaaagg ttaccccacc gactttgggt gttacaaact 60
ctcatggtgt gacgggcggt gtgtacaagg cccgggaacg tattcaccgc ggcatgctga 120
tccgcgatta ctagcgattc cgacttcatg taggcgagtt gcagcctaca atccgaactg 180
agaatggctt taagagatta gcttactctc gcgagttcgc aactcgttgt accatccatt 240
gtagcacgtg tgtagcccag gtcataaggg gcatgatgat ttgacgtcat ccccaccttc 300
ctccggtttg tcaccggcag tctcaccaga gtgcccaact taatgctggc aactgataat 360
aagggttgcg ctcgttgcgg gacttaaccc aacatctcac gacacgagct gacgacaacc 420
atgcaccacc tgtatccatg tccccgaagg gaacgtctaa tctcttagat ttgcatagta 480
tgtcaagacc tggtaaggtt cttcgcgtag cttcgaatta aaccacatgc tccaccgctt 540
gtgcgggccc ccgtcaattc ctttgagttt cagccttgcg gccgtactcc ccaggcggaa 600
tgcttaatgc gttagctgca gcactgaagg gcggaaaccc tccaacactt agcattcatc 660
gtttacggta tggactacca gggtatctaa tcctgtttgc tacccatact ttcgagcctc 720
agcgtcagtt acagaccaga cagccgcctt cgccactggt gttcttccat atatctacgc 780
atttcaccgc tacacatgga gttccactgt cctcttctgc actcaagttt cccagtttcc 840
gatgcacttc ttcggttgag ccgaaggctt tcacatcaga cttaaaaaac cgcctgcgct 900
cgctttacgc ccaataaatc cggacaacgc ttgccaccta cgtattaccg cggctgctgg 960
cacgtagtta gccgtggctt tctggttaaa taccgtcaat acctgaacag ttactctcag 1020
atatgttctt ctttaacaac agagttttac gagccgaaac ccttcttcac tcacgcggcg 1080
ttgctccatc agactttcgt ccattgtgga agattcccta ctgctgcctc ccgtaggagt 1140
ttgggccgtg tctcagtccc aatgtggccg attaccctct caggtcggct acgtatcatt 1200
gccatggtga gccgttaccc caccatctag ctaatacgcc gcgggaccat ccaaaagtga 1260
tagccgaagc catctttcaa actcggacca tgcggtccaa gttgttatgc ggtattagcg 1320
tctgtttcca ggtgttatcc cccgcttctg ggcaggtttc ccacgtgtta ctcaccagtt 1380
cgccactcac tcaaatgtaa atcatgatgc aagcaccaat caata 1425
Claims (2)
- A 1. lactobacillus plantarum, it is characterised in that：The bacterial strain is lactobacillus plantarum（Lactobacillus plantarum） HLX37, China Committee for Culture Collection of Microorganisms's common micro-organisms center is preserved on March 17th, 2015, and preservation is compiled Number be CGMCC NO: 10632.
- 2. a kind of application of lactobacillus plantarum as described in claim 1 in Yoghourt is prepared.
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| CN105639541A (en) * | 2015-12-31 | 2016-06-08 | 天津天绿健科技有限公司 | Vegetable fermentation and production method |
| CN105558967A (en) * | 2015-12-31 | 2016-05-11 | 天津天绿健科技有限公司 | Vegetable and fruit fermented product |
| CN105483007A (en) * | 2015-12-31 | 2016-04-13 | 天津天绿健科技有限公司 | Lactobacillus plantarum immobilization preparation |
| CN105661393A (en) * | 2015-12-31 | 2016-06-15 | 天津天绿健科技有限公司 | Production method of fast-fermented vegetable by biological method |
| CN105483008A (en) * | 2015-12-31 | 2016-04-13 | 天津天绿健科技有限公司 | Preparation method of lactobacillus plantarum immobilization preparation |
| CN105614611A (en) * | 2015-12-31 | 2016-06-01 | 天津天绿健科技有限公司 | Fruit and vegetable fermentation product |
| CN105602866A (en) * | 2015-12-31 | 2016-05-25 | 天津天绿健科技有限公司 | Microbial agent product for pickle fermentation and preparing thereof |
| CN105520107A (en) * | 2015-12-31 | 2016-04-27 | 天津天绿健科技有限公司 | New vegetable fermentation production method |
| CN105567601A (en) * | 2016-01-29 | 2016-05-11 | 江苏绿科生物技术有限公司 | Lactobacillus plantarum and application thereof |
| CN105685970A (en) * | 2016-02-01 | 2016-06-22 | 北京东方兴企食品工业技术有限公司 | Compound nutritious food capable of improving whole digestive tract |
| CN105639639A (en) * | 2016-02-04 | 2016-06-08 | 北京农品堂食品有限公司 | Quinoa prepared powder rich in nutrient and preparation method thereof |
| CN105685825A (en) * | 2016-02-06 | 2016-06-22 | 北京农品堂食品有限公司 | Nutrition mixed type cereals and preparation method thereof |
| CN105725144A (en) * | 2016-03-25 | 2016-07-06 | 邵素英 | Bee pollen with high wall-breaking rate and preparation method thereof |
| CN105768000A (en) * | 2016-03-25 | 2016-07-20 | 邵素英 | Bee pollen with strong stability and preparation method thereof |
| CN105919034A (en) * | 2016-04-19 | 2016-09-07 | 邵素英 | Fermented tomato sauce product and preparation method thereof |
| CN110055189B (en) * | 2019-03-22 | 2021-04-06 | 新疆农业大学 | Lactobacillus plantarum YL15 and application thereof in red wine flavor yoghourt |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101402923A (en) * | 2008-09-11 | 2009-04-08 | 于长青 | Plant lactobacillus M1-UVs29 and uses thereof |
| TW201100086A (en) * | 2009-06-24 | 2011-01-01 | Family Medicine Internat Co Ltd | Lactobacillus plantarum BB9 with gastrointestinal tract adhering ability and cholesterol eliminating capability |
| CN102093966B (en) * | 2010-12-02 | 2012-05-02 | 中国农业科学院特产研究所 | Mink-derived Lactobacillus plantarum strain MDL1118 and application thereof |
| CN104073455B (en) * | 2014-06-18 | 2016-06-01 | 兰州大学 | One strain has the plant lactobacillus reducing cholesterol ability |
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