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CN-119776193-B - Cheese bacillus for producing high-temperature invertase and application thereof

CN119776193BCN 119776193 BCN119776193 BCN 119776193BCN-119776193-B

Abstract

The invention discloses a cheese bacillus for producing high temperature invertase and application thereof, the strain is preserved in China Center for Type Culture Collection (CCTCC) in the year of 2023 and 8 and 14, the preservation address is Wuhan City of Hubei province, and the preservation number is CCTCCNO: M20231470. The cheese bacillus provided by the invention is easy to culture, can produce high-temperature-resistant invertase, can quickly degrade sucrose and prevent sucrose intolerance, and the metaplasia prepared by the strain can also effectively degrade sucrose and prevent sucrose intolerance.

Inventors

  • DING HUI
  • ZHU HUI
  • TIAN JIAN
  • CAO YANG
  • LUO XICHEN
  • ZHU HONGCHEN

Assignees

  • 宁波希诺亚海洋生物科技有限公司

Dates

Publication Date
20260505
Application Date
20241220

Claims (6)

  1. 1. A strain of cheese bacillus (Lactobacillus casei) LC23 for producing high-temperature invertase is characterized in that the cheese bacillus is isolated from soil, and is preserved in China Center for Type Culture Collection (CCTCC) for 8 months and 14 days in 2023, wherein the preservation address is in Wuhan City of Hubei province, and the preservation number is CCTCC NO: M20231470.
  2. 2. The high temperature invertase producing cheese Bacillus as claimed in claim 1, wherein said cheese Bacillus is cultured under aerobic conditions in a medium of MRS,37 ℃.
  3. 3. The use of Lactobacillus casei as claimed in claim 1 for producing a high temperature invertase, wherein the Lactobacillus casei is capable of producing a high temperature invertase having a reaction temperature of 0 ℃ to 100 ℃ and a pH of 5 to 7.
  4. 4. The use of Lactobacillus casei as claimed in claim 3 for producing a high temperature invertase, wherein the reaction temperature is 50℃and the pH is 5.
  5. 5. The use of the high temperature invertase-producing cheese bacillus as claimed in claim 1, wherein said cheese bacillus is used for preparing probiotic bacterial powder.
  6. 6. The use of the high temperature invertase producing cheese Bacillus as claimed in claim 1, wherein said cheese Bacillus is used in the preparation of post-metazoan.

Description

Cheese bacillus for producing high-temperature invertase and application thereof Technical Field The invention relates to the technical field of microorganisms, in particular to cheese bacillus for producing high-temperature invertase and application thereof in sucrose intolerance. Background Invertase, also known as beta-fructofuranosidase, is a digestive enzyme that catalyzes the hydrolysis of sucrose into its subunits fructose and glucose, and catalyzes the hydrolysis of beta-D-fructofuranosides in non-reducing sugars, which are secreted in the brush border of the small intestine. The lack of secretion of brush border of small intestine due to genetic or temporary diseases may result in the lack of intestinal invertase or low secretion amount, which may result in the inability of patients to digest sucrose, thus developing sucrose intolerance. Invertase (ec 3.2.1.26), also known as sucrase, beta-D-fructofuranoside fructohydrolase (ec 3.2.1.26), is widely found in the biological kingdom and is an important class of hydrolases in organisms. Currently, there are two main sources of invertase, one from microorganisms, including fungi, yeasts and bacteria. And second, from plants such as beet, artichoke, onion, asparagus, agave, chicory, etc. The cheese bacillus is mainly used for food fermentation, lactic acid production and the like in the aspect of industrial production, and besides, the cheese bacillus can be used as probiotics, can inhibit the growth of harmful bacteria, stimulate an immune system and improve the immune function, and can play an important role in maintaining the stability of intestinal microecological environment and preventing or treating diseases related to immunity and metabolic disorder. Invertase derived from cheese bacillus has been more studied, but invertase capable of withstanding extremely high temperatures is less common. Disclosure of Invention The invention provides a cheese bacillus LC23 for producing extremely high temperature resistant invertase, which is preserved in China Center for Type Culture Collection (CCTCC) in the year 2023 and the month 8, wherein the preservation address is Wuhan City of Hubei province, and the preservation number is CCTCCNO: M20231470. Preferably, the culture medium used for the cheese bacillus is MRS, cultured under 37 ℃ and aerobic conditions. Use of a cheese bacillus capable of high-temperature invertase production, at a reaction temperature of 0 ℃ to 100 ℃ and at a pH of 5 to 7. The cheese bacillus has good thermal stability at the reaction temperature of 0-100 ℃ and good stability at the pH of 5-7. Preferably, the reaction temperature is 50 ℃ and the pH is 5. Thus, the optimum reaction temperature of the Lactobacillus casei derived invertase is 50℃and the pH is 5. Use of a probiotic bacterial powder prepared by cheese bacillus for producing a high temperature invertase in sucrose intolerance. The cheese bacillus LC23 and the high-temperature invertase produced by the cheese bacillus LC23 can effectively degrade sucrose. Use of a cheese bacillus producing a high temperature invertase, the use of a metazoan produced by said cheese bacillus in sucrose intolerance. The cheese bacillus LC23 and the high-temperature invertase produced by the cheese bacillus LC23 can effectively degrade sucrose, and the metaplasia prepared by fermenting the cheese bacillus LC23 can also effectively degrade sucrose. The live bacteria probiotic powder prepared by the cheese bacillus LC23 and the sterilized metaplasia can effectively degrade the sucrose and prevent the intolerance of the sucrose. Compared with the prior art, the invention has the beneficial effects that the cheese bacillus LC23 producing extremely high-temperature resistant invertase is separated and identified, and the strain, the probiotic bacterial powder and the metaplasia thereof can efficiently degrade the sucrose and prevent the intolerance of the sucrose. This is of great importance for alleviating symptoms of sucrose intolerance, as they can reduce the entry of undigested sucrose into the large intestine, thereby reducing the risk of intestinal discomfort and diarrhea. Drawings FIG. 1 shows the colony morphology of the casein Lactobacillus strain of example 1, with the right side being the front side and the left side being the back side; FIG. 2 is a morphological image of the Lactobacillus casei strain of example 1 under a microscope; FIG. 3 is a phylogenetic tree constructed based on the sequence results for the Lactobacillus casei strain of example 2; FIG. 4 is a graph showing the effect of different temperatures on the activity of invertase in example 4; FIG. 5 is a graph showing the effect of different pH values on the enzyme activity of invertase in example 4; FIG. 6 is a graph showing the weight effect of in vitro mouse experiments on the effects of Lactobacillus casei LC23 probiotics and their metazoan samples on sucrose intolerance relief in example 6; FIG. 7 is a graph showing th