CN-121975682-A - Lactobacillus plantarum capable of inhibiting monascus growth and application thereof

Abstract

The invention relates to the technical field of microorganisms, and discloses lactobacillus plantarum capable of inhibiting monascus growth and application thereof. The collection number of the lactobacillus plantarum is CGMCC No.34851. The lactobacillus plantarum CCNH295 has strong antibacterial capability to common contaminated mold of bean pulp, including aspergillus flavus, aspergillus ochraceus, fusarium moniliforme and penicillium, has excellent antibacterial capability to monascus, can obviously inhibit the growth of monascus when being used for fermentation production of bean pulp, so that the fermented bean pulp is effectively inhibited from going moldy after being placed for 6 months at 37 ℃, and in addition, the fermented bean pulp produced by solid state fermentation of the lactobacillus plantarum CCNH295 is used as a feed raw material, so that the stability of the feed can be improved, and the palatability of the feed can be improved.

Inventors

• WANG XIANGYU
• YANG MING
• GUO DAN
• LI MINMIN
• LIU YUCHUANG
• LI XIAODAN
• LIU GUOYANG
• Fan Jiashuo
• GUO JIE
• ZHENG XIAOWEI
• YANG XIN
• SUN CHENGGUO
• SONG YUYI
• LIU KAI
• YANG LONGJUAN
• XU YING
• CAO BINHUI

Assignees

• 中粮营养健康研究院有限公司
• 中粮油脂(菏泽)有限公司

Dates

Publication Date

20260505

Application Date

20260120

Claims (10)

1. 1. The lactobacillus plantarum (Lactiplantibacillus plantarum) is characterized in that the collection number of the lactobacillus plantarum is CGMCC No.34851.
2. 2. A fermentation inoculant is characterized in that, the fermentation inoculant comprises the lactobacillus plantarum of claim 1.
3. 3. The fermentation broth according to claim 2, wherein the lactobacillus plantarum content is not less than 10 5 CFU/g based on the total mass of the fermentation broth.
4. 4. The fermenting agent of claim 2, wherein the fermenting agent further comprises bacillus subtilis and saccharomyces cerevisiae.
5. 5. The zymophyte agent according to claim 4, wherein the collection number of the bacillus subtilis is CGMCC No.21218, and the collection number of the saccharomyces cerevisiae is CGMCC No.22616; Preferably, in the fermentation inoculant, the ratio of the viable count of the lactobacillus plantarum, the bacillus subtilis and the saccharomyces cerevisiae is (4-10): 3-10): 1.
6. 6. Use of the lactobacillus plantarum of claim 1 or the zymophyte of any of claims 2-5 in fermenting soybean meal.
7. 7. A method for preparing fermented soybean meal, which is characterized in that the method comprises inoculating lactobacillus plantarum according to claim 1 or the fermentation inoculant according to any one of claims 2-5 into fermented materials containing the soybean meal for fermentation.
8. 8. The method of claim 7, wherein the fermentation material further comprises bran and glucose; Preferably, the mass ratio of the bean pulp, the bran and the glucose in the fermentation material is (10-20): 1 (0.01-0.05); preferably, the fermentation mass also contains water in such an amount that the water content of the fermentation mass is 30-35wt%.
9. 9. The method according to claim 7, wherein the lactobacillus plantarum or the fermenting agent is used in an amount such that the viable count of lactobacillus plantarum in the fermented material after inoculation is not less than 10 5 CFU/g; Preferably, the conditions of the fermentation include a temperature of 30-37 ℃ for 15-72 hours.
10. 10. Fermented soybean meal prepared by the method according to any one of claims 7 to 9.

Description

Lactobacillus plantarum capable of inhibiting monascus growth and application thereof Technical Field The invention relates to the technical field of microorganisms, in particular to lactobacillus plantarum capable of inhibiting monascus growth and application thereof. Background The fermented soybean meal can effectively degrade anti-nutritional factors (such as antigen proteins, oligosaccharides and the like) in the soybean meal through a microbial fermentation process, so that the protein digestion rate is improved, and beneficial metabolites are generated. Lactic acid bacteria are widely applied to solid fermentation of soybean meal due to the advantages of strong acid production capacity, high safety, improvement of intestinal microecology and the like. The ideal fermented soybean meal product finally takes lactobacillus as dominant flora to realize the effective storage of the fermented soybean meal. However, due to weak growth performance of fermentation strains and improper control of fermentation process, in-situ bacteria of the soybean meal raw materials can be called dominant bacteria in the fermentation process, and have the problems of mildew, hardening and the like, and mycotoxin is easy to generate, thus forming a potential threat to animal health. In the prior art, the mixed bacteria are often inhibited by adding chemical preservatives, drying, sterilizing and the like, so that the cost is high, the operation is complex, the fermentation efficiency is influenced, and the problems of chemical substance residues and the like are caused. Therefore, the development of a fermentation technology capable of effectively inhibiting the growth of mold and in-situ bacteria of bean pulp raw materials, simultaneously realizing rapid growth and efficient acid production in the fermentation of the bean pulp raw materials, and establishing a fermentation micro-ecological system taking lactic acid bacteria as a main component after the fermentation is finished is of great significance in guaranteeing the stability, safety and quality improvement of the fermented bean pulp products. Disclosure of Invention The invention aims to solve the technical problems that fermented soybean meal is easy to mould and the storage time is short in the prior art, and provides lactobacillus plantarum capable of inhibiting monascus growth and application thereof. In order to achieve the above object, a first aspect of the present invention provides a lactobacillus plantarum (Lactiplantibacillus plantarum) having a collection number of CGMCC No.34851. The second aspect of the invention provides a fermentation inoculant, which comprises the lactobacillus plantarum of the invention. The third aspect of the invention provides application of the lactobacillus plantarum or the zymophyte agent in fermented soybean meal. The fourth aspect of the invention provides a preparation method of fermented soybean meal, which comprises inoculating lactobacillus plantarum or a fermentation inoculant of the invention into a fermented material containing the soybean meal for fermentation. The fifth aspect of the invention provides fermented soybean meal prepared by the method of the invention. Through the technical scheme, the invention at least has the following beneficial effects: (1) In addition, the lactobacillus plantarum CCNH295 has excellent antibacterial capability on mould (monascus) which causes the bean pulp to go moldy, when the lactobacillus plantarum CCNH295 is used for fermentation production of the bean pulp, the growth of monascus can be obviously inhibited, so that the mold of the fermented bean pulp can be effectively inhibited, and in a preferred embodiment, the lactobacillus plantarum CCNH295 is used for production of the fermented bean pulp, and the prepared fermented bean pulp can be kept for 3 months without going moldy at 37 ℃; (2) The lactobacillus plantarum CCNH295 has excellent broad-spectrum antibacterial performance and very strong antibacterial capability on staphylococcus gallinarum, staphylococcus colestuary, staphylococcus sarcoidosis, staphylococcus saprophyticus, escherichia coli, salmonella and staphylococcus aureus. Preservation of organisms The strain provided by the invention is classified and named as lactobacillus plantarum Lactiplantibacillus plantarum, is separated from a sample in the brewing process of Zhejiang Shaoxing yellow rice wine, is preserved in China general microbiological culture Collection center (CGMCC) for 6 months and 11 days, and has a preservation address of North Star Xiyu No. 1, 3 in the Chaoyang area of Beijing city and a preservation number of CGMCC No.34851. Drawings FIG. 1 is a colony morphology of Lactobacillus plantarum CCNH295 according to the invention. FIG. 2 is a graph showing the results of gram staining and cell morphology of Lactobacillus plantarum CCNH295 according to the invention. FIG. 3 is a lactic acid standard curve of bromophenol blue assay for lactic acid conten