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CN-121975685-A - Lactobacillus plantarum P-7 with salt tolerance and gamma-aminobutyric acid production and application thereof

CN121975685ACN 121975685 ACN121975685 ACN 121975685ACN-121975685-A

Abstract

The invention relates to a salt-tolerant lactobacillus plantarum P-7 for producing gamma-aminobutyric acid and application thereof, belonging to the technical field of biology. The lactobacillus plantarum P-7 has high osmotic pressure resistance, can obviously improve the total acid content and the gamma-aminobutyric acid content of the salted white radish, and can adapt to the environment of the salted white radish. Compared with other lactic acid bacteria, the lactobacillus plantarum P-7 can grow well to produce acid in a high-salt environment, has higher glutamate decarboxylase activity, and can convert free glutamic acid in the salted white radish into bioactive substance gamma-aminobutyric acid, so that the nutritional value of the salted white radish is improved. In addition, the flower and fruit fragrance substance content of the salted white radish subjected to P-7 enhanced fermentation is increased, and the flavor substance is more abundant, thus laying a foundation for developing a novel salting process of the white radish.

Inventors

  • ZHANG XIAOJUAN
  • XU ZHENGHONG
  • LIU WENXIN
  • LU ZHENMING
  • CHAI LIJUAN
  • XU HONGYU
  • SHI JINSONG

Assignees

  • 江南大学

Dates

Publication Date
20260505
Application Date
20260129

Claims (10)

  1. 1. Lactobacillus plantarum (Lactobacillus plantarum) P-7 which is salt-tolerant and produces gamma-aminobutyric acid is preserved in China general microbiological culture Collection center (China Committee for culture Collection of microorganisms) on 12 months 25 of 2022, and the preservation address is CGMCC No.26226 of China academy of sciences of North Star West-way 1, national area of Korea of Beijing.
  2. 2. A culture or processed product thereof comprising lactobacillus plantarum P-7 as claimed in claim 1.
  3. 3. Use of lactobacillus plantarum P-7 according to claim 1, a culture according to claim 2 or a processed product thereof for the preparation of salted vegetables.
  4. 4. Use according to claim 3, characterized in that the salted vegetable comprises pickled white radishes.
  5. 5. A salted white radish, which is prepared by fermenting white radish as a raw material by using the lactobacillus plantarum P-7 of claim 1 or the culture or the processed product thereof of claim 2.
  6. 6. The preparation method of the salted white radish is characterized by comprising the following steps of: Mixing white radish with sodium chloride, inoculating lactobacillus plantarum P-7 according to claim 1 or the culture or processed product thereof according to claim 2, and fermenting to obtain salted white radish.
  7. 7. The preparation method according to claim 6, wherein the mass ratio of the white radish to the sodium chloride is 100:5-100:10.
  8. 8. The method according to claim 6, wherein the inoculum size of the lactobacillus plantarum P-7 is 1% v/w to 5% v/w; And/or the inoculum size of the lactobacillus plantarum P-7 in the culture or the processed product thereof is 1-5% v/w.
  9. 9. A microbial agent comprising lactobacillus plantarum P-7 according to claim 1.
  10. 10. The microbial agent of claim 9, wherein the microbial agent is a liquid microbial agent or a solid microbial agent.

Description

Lactobacillus plantarum P-7 with salt tolerance and gamma-aminobutyric acid production and application thereof Technical Field The invention relates to the technical field of biological fermentation, in particular to a salt-tolerant lactobacillus plantarum P-7 for producing gamma-aminobutyric acid and application thereof. Background White radish is widely applied to the field of food due to its abundant nutritional value and medicinal value, and becomes an ideal raw material for a plurality of dishes. The salted vegetable serving as a salted food has the advantages of low cost, simple and convenient manufacturing process, good taste and unique flavor, and is popular with mass consumers. The salted vegetable is taken as a traditional special fermented food in China, has good nutritional value and health care function, such as accelerating gastrointestinal peristalsis, promoting food digestion and the like. The fermentation product produced in the pickling process comprises organic acid, alcohol, esters and other substances, so that appetite can be stimulated. Nowadays, people pay more and more attention to the field of life and health, especially in the aspect of diet, lactic acid bacteria are accepted by consumers in aspects of improving the utilization rate of nutrient substances, regulating intestinal flora, comprehensively regulating the immune function of organisms and the like. The salted white radish also contains a certain amount of lactobacillus. However, the high salinity in salted white radishes can inhibit the growth of lactic acid bacteria, so that the content of fermentation products such as organic acids and the like is difficult to increase. Therefore, for the lactobacillus fermentation in the high-salt environment, comprehensive research is required from the aspects of strain characteristics, raw material suitability and metabolic products, basic information is provided for product development, and a new idea is provided for developing the salted white radish rich in functional active substances and good in flavor. Under high salt stress, the coping mechanism of microorganisms is mainly divided into two types, namely potassium accumulation and sodium excretion, potassium ion accumulation in cells, excessive sodium ion excretion, intracellular and extracellular osmotic balance maintenance, ion poisoning reduction and accumulation of a large amount of compatible solutes in cells. The compatible solutes can maintain the normal osmotic balance of the cell, maintain the stability of the enzyme and maintain the integrity of the biological membrane. Glutamic acid and gamma-aminobutyric acid are typical amino acid compatible solutes. The gamma-aminobutyric acid is generated by decarboxylation of glutamic acid, and intracellular hydrogen ions are consumed in the reaction, so that bacteria can maintain the intracellular pH stable in an acidic environment, and the acid tolerance of the bacteria is improved. In theory, in a high-salt environment of salted white radishes, lactic acid bacteria accumulate glutamic acid and gamma-aminobutyric acid in cells, and as the acidity of a fermentation system increases, the lactic acid bacteria can synthesize a large amount of gamma-aminobutyric acid. The information provides a theoretical basis for developing a white radish salting process with high gamma-aminobutyric acid content. At present, the utilization and conversion of lactic acid bacteria to substances in a salted white radish system are not clear, the flavor quality and health function of the lactic acid bacteria, especially the content of gamma-aminobutyric acid are changed, the related research is not yet available, the salted white radish process is rough, and the utilization rate of useful substances in the white radish is not high. Therefore, the content of gamma-aminobutyric acid and the change of flavor substances after the lactobacillus is used for strengthening and fermenting the white radish are ascertained, the bioavailability of effective substances in the white radish can be improved, and a foundation is laid for the development of salted white radish with higher nutritive value. Disclosure of Invention In order to solve the technical problems, the invention provides a lactobacillus plantarum P-7 which is salt-tolerant and produces gamma-aminobutyric acid and application thereof, in particular to a lactobacillus plantarum P-7 which has high osmotic pressure resistance, remarkably improves the total acid content and the gamma-aminobutyric acid content of salted white radishes and can adapt to the environment of the salted white radishes. The invention screens out a strain of lactobacillus with high salt tolerance from salted white radish in-situ, adapts to the growing environment of white radish juice, then carries out salt tolerance and acid tolerance two-round adaptive evolution, finally obtains a strain of lactobacillus plantarum P-7 with good growth and more acid production in a high-salt