CN109266568A - A kind of prebiotic function Lactobacillus rhamnosus and its application with high bacteriocinogeny - Google Patents
A kind of prebiotic function Lactobacillus rhamnosus and its application with high bacteriocinogeny Download PDFInfo
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- 241000218588 Lactobacillus rhamnosus Species 0.000 title claims abstract description 41
- 235000013406 prebiotics Nutrition 0.000 title claims abstract description 8
- 230000000844 anti-bacterial effect Effects 0.000 claims abstract description 8
- 235000013305 food Nutrition 0.000 claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 241000894006 Bacteria Species 0.000 claims description 22
- 230000006870 function Effects 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 7
- 241000192125 Firmicutes Species 0.000 claims description 5
- 241000131448 Mycosphaerella Species 0.000 claims description 4
- 241000192001 Pediococcus Species 0.000 claims description 4
- 241000191940 Staphylococcus Species 0.000 claims description 4
- 241000194017 Streptococcus Species 0.000 claims description 4
- 239000002778 food additive Substances 0.000 claims description 4
- 235000013373 food additive Nutrition 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 4
- 241000589516 Pseudomonas Species 0.000 claims 2
- 235000014655 lactic acid Nutrition 0.000 claims 2
- 239000004310 lactic acid Substances 0.000 claims 2
- 238000000855 fermentation Methods 0.000 abstract description 13
- 230000004151 fermentation Effects 0.000 abstract description 13
- 241000588724 Escherichia coli Species 0.000 abstract description 10
- 241000191967 Staphylococcus aureus Species 0.000 abstract description 9
- 239000007788 liquid Substances 0.000 abstract description 8
- 108010062877 Bacteriocins Proteins 0.000 abstract description 6
- 230000001408 fungistatic effect Effects 0.000 abstract description 5
- 230000000968 intestinal effect Effects 0.000 abstract description 5
- 229940099352 cholate Drugs 0.000 abstract description 3
- BHQCQFFYRZLCQQ-OELDTZBJSA-N cholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 BHQCQFFYRZLCQQ-OELDTZBJSA-N 0.000 abstract description 3
- 210000000941 bile Anatomy 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000006041 probiotic Substances 0.000 description 15
- 235000018291 probiotics Nutrition 0.000 description 15
- 235000021108 sauerkraut Nutrition 0.000 description 7
- 241000196324 Embryophyta Species 0.000 description 6
- 230000001580 bacterial effect Effects 0.000 description 6
- 230000005764 inhibitory process Effects 0.000 description 6
- 244000005700 microbiome Species 0.000 description 6
- 206010012735 Diarrhoea Diseases 0.000 description 5
- 241000186660 Lactobacillus Species 0.000 description 5
- 240000006024 Lactobacillus plantarum Species 0.000 description 5
- 229940039696 lactobacillus Drugs 0.000 description 5
- 241001360526 Escherichia coli ATCC 25922 Species 0.000 description 4
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 4
- 240000008042 Zea mays Species 0.000 description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- 235000005822 corn Nutrition 0.000 description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 210000005253 yeast cell Anatomy 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 description 2
- 241000304886 Bacilli Species 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 2
- 241000186015 Bifidobacterium longum subsp. infantis Species 0.000 description 2
- 241000218492 Lactobacillus crispatus Species 0.000 description 2
- 241000186605 Lactobacillus paracasei Species 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 2
- 241000194020 Streptococcus thermophilus Species 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 239000000908 ammonium hydroxide Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 229940004120 bifidobacterium infantis Drugs 0.000 description 2
- 230000003115 biocidal effect Effects 0.000 description 2
- 238000009792 diffusion process Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 239000002054 inoculum Substances 0.000 description 2
- 235000015138 kumis Nutrition 0.000 description 2
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- 230000008520 organization Effects 0.000 description 2
- 230000000529 probiotic effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 241000193744 Bacillus amyloliquefaciens Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 241000186016 Bifidobacterium bifidum Species 0.000 description 1
- 241001608472 Bifidobacterium longum Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 241000186679 Lactobacillus buchneri Species 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229940009291 bifidobacterium longum Drugs 0.000 description 1
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- 235000013351 cheese Nutrition 0.000 description 1
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- FYGDTMLNYKFZSV-MRCIVHHJSA-N dextrin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)OC1O[C@@H]1[C@@H](CO)OC(O[C@@H]2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-MRCIVHHJSA-N 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000369 enteropathogenic effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 229940099596 manganese sulfate Drugs 0.000 description 1
- 235000007079 manganese sulphate Nutrition 0.000 description 1
- 239000011702 manganese sulphate Substances 0.000 description 1
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000000386 microscopy Methods 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 238000001728 nano-filtration Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
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- 238000012797 qualification Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
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- 239000004460 silage Substances 0.000 description 1
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- 239000007858 starting material Substances 0.000 description 1
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- 239000010902 straw Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000002525 ultrasonication Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
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- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
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- A23K—FODDER
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- A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
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Abstract
A kind of prebiotic function Lactobacillus rhamnosus and its application with high bacteriocinogeny, deposit number be CGMCC No.15557, the deposit date is 04 month 2018 No. 08.The ability of Lactobacillus rhamnosus bacteriocinogeny of the invention is that intestinal wall adhesion rate is high (up to 11.76% or more), and resistance to low pH (pH is lower than 3), (after being incubated for 4h in 0.3% high concentration cholate, clump count can maintain 10 to bile tolerance7CFU/mL).Lactobacillus rhamnosus of the invention can be used for producing food-grade feed addictive, can be used for the food fermentation agent that production has prebiotic function.The bacteriocin maximum concentration that this plant of fermentation liquid measures is 253.5mg/mL, for known discovery Lactobacillus rhamnosus highest of the same race, the Antibacterial Activity of institute bacteriocinogeny generates the bacteriostasis of bacteriocin near or above other vitamins are belonged to, and all has significant fungistatic effect to staphylococcus aureus, Escherichia coli.
Description
Technical field
The invention belongs to beneficial bacterium screening technique fields, relate generally to a kind of prebiotic function sandlwood with high bacteriocinogeny
Sugared lactobacillus and its application.
Background technique
Probiotics (probiotic) word is initiated by Greek earliest, is by Lilly and Sti11We11 in nineteen sixty-five
It is proposed on Scientific Magazine, " substance for promoting another microorganism growth is generated by a kind of microorganism " [15].With Sciences Economics
Fast development and enrich constantly to probiotics knowledge, people have further cognition to probiotics again.Britain in 1989
Fuller R be defined as: probiotics is the active microorganism additionally supplemented, can improve the dynamic equilibrium of intestinal flora, right
The health of host generates good effect.Hereafter in 2001, FAO (Food and Agriculture Organization of the United Nation) of the world (FAO) and the World Health Organization
(WHO) define: probiotics (probiotics) is a kind of microorganism of work, can be to host (people when being taken with suitable dosage
Or animal) generate wholesome effect.The definition that people generally acknowledge probiotics at present is: probiotics refers to one kind to host
Beneficial microorganism, can definite value depend in human body intestinal canal, maintain the dynamic equilibrium of intestinal flora, play health effect.
Probiotics can promote digestion and absorption of the human body to nutriment, can prevent and treat diarrhoea in humans, furthermore probiotics may be used also
To alleviate the multiple efficacies such as lactose intolerance.Therefore, nowadays more and more people start to select to take probiotic products, probiotics
And products thereof have historically been a concern.Known probiotics is divided into following three categories by us at present, and first is lactobacillus
Class, second is Bifidobacterium class, the third is Gram positive cocci class.In 2010, health ministry general office group was woven
Determine " the strain list that can be used for food ", including 21 kinds of probiotics.Wherein Bifidobacterium accounts for 6 kinds, including long bifid
Bacillus (Bifidobacterium longum), bifidobacterium infantis (Bifidobacterium infantis) not tally bifid bar
Bacterium (B.bifidum) etc.；14 kinds of lactobacillus, including lactobacillus paracasei (Lactobacillus paracasei), cheese cream
Bacillus (L.casei), lactobacillus plantarum (L.plantarum), sandlwood saccharobacillus (L.rhamnosus), Lactobacillus crispatus
(Lactobacillus crispatus) etc.；In addition there are streptococcus thermophilus (S.thermopHilus).
Summary of the invention
The object of the present invention is to be to provide a kind of prebiotic function Lactobacillus rhamnosus with high bacteriocinogeny and its answer
With.
It is screened extensively first, one plant is obtained from traditional koumiss has high bacteriocinogeny, resistance to cholate, high enteron aisle viscous
The Lactobacillus rhamnosus of attached ability.The bacterium institute bacteriocinogeny to staphylococcus aureus (StapHylococcus aureus)
ATCC25923, Escherichia coli (Escherichia coli) ATCC25922 all have significant fungistatic effect.
A kind of prebiotic function Lactobacillus rhamnosus (L.rhamnosus) with high bacteriocinogeny provided by the present invention
1.0320 plants, be the one plant of gram-positive bacteria separated from traditional koumiss sample.It is micro- that the bacterium has been preserved in China
Biological inoculum preservation administration committee common micro-organisms center (CGMCC), preservation address are BeiChen West Road, Chaoyang District, BeiJing Cities 1
Institute 3, Institute of Microorganism, Academia Sinica, deposit number are CGMCC No .15557, and the deposit date is 04 month 2018 08
Number.The ability of Lactobacillus rhamnosus bacteriocinogeny of the invention is that intestinal wall adhesion rate is high (up to 11.76% or more), resistance to low pH (pH
Lower than 3), (after being incubated for 4 h in 0.3% high concentration cholate, clump count can maintain 10 to bile tolerance7CFU/mL).
Application of the Lactobacillus rhamnosus as the food additives with antibacterial functions.
Being suppressed bacterium is gram-positive bacteria, such as staphylococcus, streptococcus, Mycosphaerella, Pediococcus, does not inhibit cream
Acidfast bacilli category.
Application of the Lactobacillus rhamnosus as the feed addictive with antibacterial functions.
Being suppressed bacterium is gram-positive bacteria, such as staphylococcus, streptococcus, Mycosphaerella, Pediococcus, does not inhibit cream
Acidfast bacilli category.
Application of the Lactobacillus rhamnosus as leavening in food and Feed Manufacturing.
Application of the Lactobacillus rhamnosus in preparation high density embedding bacterium powder.The operation of the application is as follows:
The preparation of Lactobacillus rhamnosus high density bacterium solution, includes the following steps:
1) activate: picking is a part of in 1.0320 strain of the Lactobacillus rhamnosus saved from -80 DEG C and lines solid MRS
In culture medium, single colonie is obtained for 24 hours in 37 DEG C of cultures, is taken a single colonie to be inoculated in MRS basal liquid medium and is activated passage
Twice, culture 12-16 h bacterium solution occurs muddy, takes the bacterium solution of 0.1ml three rides on the plate of MRS solid medium, sets
It is incubated overnight in 37 DEG C, picking single colonie Gram's staining carries out microscopy, no living contaminants, for qualification；
2) ferment: fermentation liquid proportion is 1% yeast powder, 2% lactose, 4.5% ~ 5% desalted whey powder, glucose 10%, manganese sulfate
0.01%, magnesium sulfate 0.01% is 6.6 with ammonium hydroxide adjustment pH；Inoculum concentration 2% after cultivating 12 h, adjusts pH to 6.3 with ammonium hydroxide, adds
Enter 1.2% yeast cells and be crushed liquid, continue the 4-12 h that ferments, measures bacterium number 1012CFU/mL or more uses receiving for steam sterilizing
It filters ceramic membrane filter and removes 45% moisture, obtain high density Lactobacillus rhamnosus bacterium solution.
The technical conditions of nanofiltration described in step 2) are: 35 DEG C of temperature, 2.0 Mpa of pressure.
Yeast cells described in step 2) is crushed liquid and is prepared using following methods: after using beer yeast fermenting, through life
Salt water cleaning is managed, centrifugation obtains 106The yeast cells of CFU/mL concentrations above, ultrasonication, 55 DEG C of sterilizings standby in 25 minutes
With.
Then above-mentioned Lactobacillus rhamnosus high density bacterium solution preparation embedding bacterium powder: the high density that above step is obtained is utilized
Lactobacillus rhamnosus culture solution sequentially adds 1.5% algal polysaccharides according to mass ratio, stirs 30 minutes, and 0.2% vegetable oil is added and stirs
It mixes 40 minutes, β ring is added and fills dextrin 3%, stirs 60 minutes；Gained concentrate high pressure low temperature dusts, and obtains embedding powder, wherein low
Warm spray condition are as follows: 110 DEG C of inlet air temperature, 45 DEG C of leaving air temp.
Research is screened by Oxford cup bilayer agar diffusion method to staphylococcus aureus (StapHylococcus
Aureus) ATCC25923 and Escherichia coli (Escherichia coli) ATCC25922 all has the newborn bar of fungistatic effect
Bacterium, it is final to obtain 1.0320 plants of Lactobacillus rhamnosus.The bacteriocin maximum concentration that this plant of fermentation liquid measures is 253.5mg/mL, is
Known discovery Lactobacillus rhamnosus highest of the same race, the Antibacterial Activity of institute bacteriocinogeny are generated near or above other vitamins are belonged to
The bacteriostasis of bacteriocin, such as lactobacillus plantarum 318, lactobacillus plantarum 1.0628 and 69-2.Also above other known kinds
Class bacteriocin, such as bacillus subtilis MA139 class, bacillus amyloliquefaciens Y-32-1 bacterium.The bacterium institute bacteriocinogeny is to gold
Staphylococcus aureus (StapHylococcus aureus) ATCC25923, Escherichia coli (Escherichia coli)
ATCC25922 all has significant fungistatic effect.
Detailed description of the invention
Fig. 1 is the variation of pH during the growth of lactobacillus.
Fig. 2 is adhesion of the lactobacillus to Caco-2 cell.
Fig. 3 is the comparison of Lactobacillus rhamnosus 1.0320 Yu the higher bacterial strain of other bacteriostasis of this laboratory.
Fig. 4 is Lactobacillus rhamnosus 1.0320 and the preservation in Chinese industrial Organism Depositary (CICC) purchase
Other comparisons with bacteriocinogenicity.
Fig. 5 is bacterial strain morphological features.
Fig. 6 is the photo of Oxford cup bilayer agar diffusion method --- bacterial strain 69-2 generates Escherichia coli ATCC25922
Inhibition zone, wherein inhibition zone caused by the cell free fermentation supernatant of 1:pH6.0；2: not adjusting the cell free fermentation supernatant of pH
Generated inhibition zone.
Fig. 7 is the inhibition zone that bacterial strain 318 generates Escherichia coli ATCC25922.
Fig. 8 is the inhibition zone that bacterial strain 1.0628 generates Escherichia coli ATCC25922.
Fig. 9 is the inhibition zone that bacterial strain 1.0320 generates Escherichia coli ATCC25922.
Specific embodiment
Specific embodiment further described with reference to the accompanying drawing.
The production of 1 Lactobacillus rhamnosus 1.0320 of embodiment is rich in the ensilage of bacteriocin
Ensilage bacterium cellulose content reaches 211mg/g after fermentation.To staphylococcus aureus (StapHylococcus
Aureus) ATCC25923 and Escherichia coli (Escherichia coli) ATCC25922 all have fungistatic effect, can subtract
The use of antibiotic in few durable breeding process.
Corn harvesting and cellar storage: after horizental silo thorough disinfection.Harvesting is in the stage of yellow ripeness to the whole-plant corn between full ripe stage.
Raw material is rubbed with straw kneading and cutting machine and is switched to 2-3cm.Modulating ensilage moisture content is 72%.According to 2% access Lactobacillus rhamnosus
1.0320 fermentation liquid.Access lactobacillus buchneri can also be mixed simultaneouslyLactobacillusbuchneri(Sld2-1)、Corn milk
BacillusLactobacillus zeae(Ssd3) or other silage fermentation agent.After raw material fills up compacting in cellar, it is necessary to envelope in time
Bury entrance of cellar.Corn just can complete fermentation process in 40~50 days after entering cellar sealing, can open cellar if you need to feed.After opening cellar, in feeding
When, if round cellar, should take downwards layer by layer from top to bottom, ensilage is made to remain a plane, if ditch shape official,
It should be cut layer by layer from the cross section vertical direction ecto-entad of cellar one end, hole feeding can not be drawn.
2 Lactobacillus rhamnosus 1.0320 of embodiment improves northeast sauerkraut quality
Sauerkraut common leavening in northeast is lactobacillus plantarum.Other plant of Lactobacillus rhamnosus is not used to east due to not acidproof
The fermentation of northern sauerkraut, Lactobacillus rhamnosus 1.0320 of the present invention is acidproof, therefore can make with the mixing of northeast sauerkraut leavening
With.It is used in mixed way Lactobacillus rhamnosus 1.0320 and is used as sauerkraut leavening, can reduce in the sauerkraut longer fermentation phase by miscellaneous bacteria
A possibility that pollution, the sauerkraut not brown stain of production, not rotten side significantly improve dish-cooking rate.
3 Lactobacillus rhamnosus 1.0320 of embodiment reduces grice diarrhoea
Diarrhea after Piglets " Weaning is a kind of common disease, generally uses antibiotic treatment.Lactobacillus rhamnosus of the present invention
1.0320, acidproof high bacteriocinogeny is able to suppress enteropathogenic E. Coli, significantly reduces grice diarrhoea incidence.It can pass through
Fermentation liquid, bacterium powder form be added in pig starter feed, or be sprayed near piglet fence, due to that can be known to significantly dislike
The problem of diarrhea occurs for few piglet.
Claims (7)
1. a kind of prebiotic function Lactobacillus rhamnosus with high bacteriocinogeny, it is characterised in that the Lactobacillus rhamnosus
Deposit number is CGMCC No .15557.
2. application of the Lactobacillus rhamnosus described in claim 1 as the food additives with antibacterial functions.
3. application of the Lactobacillus rhamnosus described in claim 1 as the feed addictive with antibacterial functions.
4. application of the Lactobacillus rhamnosus described in claim 1 as leavening in food and Feed Manufacturing.
5. application of the Lactobacillus rhamnosus as claimed in claim 2 as the food additives with antibacterial functions, feature
It is that being suppressed bacterium does not inhibit lactic acid bar such as staphylococcus, streptococcus, Mycosphaerella, Pediococcus for gram-positive bacteria
Pseudomonas.
6. application of the Lactobacillus rhamnosus as claimed in claim 3 as the food additives with antibacterial functions, feature
It is that being suppressed bacterium does not inhibit lactic acid bar such as staphylococcus, streptococcus, Mycosphaerella, Pediococcus for gram-positive bacteria
Pseudomonas.
7. application of the Lactobacillus rhamnosus described in claim 1 in preparation high density embedding bacterium powder.
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