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CN-121975695-A - Multifunctional pediococcus pentosaceus GP26 with stable normal-temperature viable bacteria, automatic acidity control and improved fermentation flavor and application thereof

CN121975695ACN 121975695 ACN121975695 ACN 121975695ACN-121975695-A

Abstract

The invention provides a multifunctional pediococcus pentosaceus GP26 which is stable in normal-temperature viable bacteria, automatic in acidity control and capable of improving fermentation flavor and application thereof. The Pediococcus pentosaceus GP26 has the preservation number of CGMCC No.34623, the GP26 can grow well in the temperature range of 15-47.5 ℃ and the pH value of 4-9, and can stop growing but survive when the pH value is less than or equal to 3.75, the tolerance in simulated gastric juice (pH value of 2-3) is good, the stable control of acidity can be realized, and the problem of precipitation of peracid and whey during storage of normal-temperature live bacteria yoghurt is effectively solved. In addition, the strain can ferment traditional Chinese medicines such as spleen nourishing powder or plant-based raw materials such as mulberries, so that the fermentation flavor is obviously improved, and the content of organic acid, short-chain fatty acid and polypeptide and the overall flavor quality are improved. The strain also has good biological film forming capability, high survival rate of simulated pancreatic juice, and oxidation resistance and SOD enzyme production activity. In conclusion, GP26 provides high-quality strain resources for developing normal-temperature live bacteria yoghurt, bacteria preparations, traditional Chinese medicine and fruit fermentation products, protein peptide preparations and intestinal tract conditioning and antioxidation health foods, and has wide application prospect.

Inventors

  • GUAN XUEFANG

Assignees

  • 福建省农业科学院农产品加工研究所

Dates

Publication Date
20260505
Application Date
20260210

Claims (10)

  1. 1. A pediococcus pentosaceus GP26 is characterized in that the pediococcus pentosaceus GP26 is classified and named as pediococcus pentosaceus (Pediococcus pentosaceus), and is preserved in China general microbiological culture collection center (CGMCC) No. 34623 at the 5 th month and 21 th day of 2025, and the preservation address is North Star Xway No. 1, 3 in the Chaoyang area of Beijing.
  2. 2. Use of pediococcus pentosaceus GP26 according to claim 1 for the preparation of live bacteria yoghurt which can be stored at ambient temperature.
  3. 3. The use of Pediococcus pentosaceus GP26 in the fermentation of a powder for the treatment of spleen disorders according to claim 1, wherein said use comprises increasing the polypeptide content of the product of spleen disorders and decreasing the odor of traditional Chinese medicine.
  4. 4. The use of Pediococcus pentosaceus GP26 in increasing the content of organic acids in fermentation products, as claimed in claim 1, wherein the organic acids include DL-3-phenyllactic acid, 3- (4-hydroxyphenyl) lactic acid, 3-indoleacetic acid, pyruvic acid and 4-aminobutyric acid.
  5. 5. The use of Pediococcus pentosaceus GP26 as claimed in claim 1 for increasing the content of short-chain fatty acids in fermentation products, wherein the short-chain fatty acids comprise acetic acid, isobutyric acid, butyric acid, isovaleric acid and caproic acid.
  6. 6. The use of Pediococcus pentosaceus GP26 as claimed in claim 1 for preparing antibacterial agent, wherein the antibacterial agent has antibacterial effect on Staphylococcus aureus, shigella sonnei and Escherichia coli.
  7. 7. The use of Pediococcus pentosaceus GP26 according to claim 1 for the preparation of a fermentation product having self-agglutination ability, its agglutination ability and biofilm formation ability, wherein said agglutination ability is that of Staphylococcus aureus.
  8. 8. The use of Pediococcus pentosaceus GP26 in preparing digestive juice resistant fermentation products, wherein the digestive juice comprises artificial simulated gastric juice and artificial simulated pancreatic juice.
  9. 9. The use of Pediococcus pentosaceus GP26 in raising the antioxidant capacity of fermented product, as claimed in claim 1, is characterized in that the raising the antioxidant capacity includes raising the total antioxidant capacity and superoxide dismutase producing capacity of the fermented product.
  10. 10. The use of Pediococcus pentosaceus GP26 as claimed in claim 1 for fermenting plant-based materials, wherein the plant-based materials comprise mulberry and red wolfberry.

Description

Multifunctional pediococcus pentosaceus GP26 with stable normal-temperature viable bacteria, automatic acidity control and improved fermentation flavor and application thereof Technical Field The invention belongs to the technical field of microorganisms, and particularly relates to a multifunctional pediococcus pentosaceus GP26 which is stable in normal-temperature viable bacteria, automatic in acidity control and capable of improving fermentation flavor and application thereof. Background The key point of the key field of innovation and scientific research investment in the dairy industry in recent years is to ensure that enough active probiotics can survive under the condition of no need of refrigeration, and the biggest technical obstacle of the normal-temperature live bacteria yogurt is how to ensure that the delicate probiotics are not over-acidified and whey separated out due to continuous metabolism of acid production, and meanwhile, the activity characteristics of the bacteria can be maintained. The existing researches are mainly focused on acid-resistant and heat-resistant strain breeding, normal-temperature embedding stabilization technology development and the like to realize live bacteria preservation, but the technology for realizing normal-temperature storage of live bacteria yoghourt from strains through a breeding technology is particularly important and urgent because the technology is extremely high in difficulty and poor in effect and the normal-temperature live bacteria yoghourt in the market is extremely limited. The spleen-nourishing powder is used as a historical famous medicine for Fujian quanzhou, and the core components of the spleen-nourishing powder comprise Chinese medicinal materials such as dangshen, bighead atractylodes rhizome, poria cocos, lotus seeds, cinnamon, fructus amomi, clove, cardamom, liquorice and the like, and the traditional Chinese medicine considers that the Chinese medicinal materials have mild medicine property, can invigorate spleen and stomach, remove food retention and regulate qi, remove dampness and promote diuresis, and can be used for conditioning deficiency-cold of spleen and stomach, dyspepsia, water and soil disuse and the like. However, the inherent bitter taste and herbal smell of traditional Chinese medicines are more prominent, and the product forms are powder, low in eating convenience and other factors, so that the market sales of the traditional Chinese medicines are extremely tired. Lactic acid bacteria fermentation products often have a problem of over acidification, which affects the organoleptic quality of the fermentation product. In order to solve the problems, the invention screens out specific obvious lactobacillus strains from the natural fermentation environment of the spleen nourishing powder, and selects the normal temperature viable bacteria number and the acid stability as indexes and screening conditions to obtain the normal temperature viable bacteria yoghourt with wide adaptability, which can obviously remove the bad traditional Chinese medicine tastes of the spleen nourishing powder, can be used for fermenting the normal temperature viable bacteria yoghourt, realizes the autonomous control of acid production, is used as a probiotic strain for fermenting various fruits and preventing the problem of the acidification of fermentation matrixes, provides a new fermentation bacteria source for preparing the normal temperature viable bacteria yoghourt, nourishing the spleen powder, developing the rest medicine and food homologous and fruit flavor fermentation beverage, and simultaneously provides a preparation technology of the normal temperature viable bacteria yoghourt and provides a new technology for developing and preparing the normal temperature viable bacteria yoghourt. Disclosure of Invention In order to solve the defects of the prior art mentioned in the background art, the invention aims to provide a multifunctional pediococcus pentosaceus GP26 which is stable in normal-temperature live bacteria, automatic in acidity control and capable of improving fermentation flavor and application thereof. In order to achieve the above purpose, the technical scheme adopted by the invention is as follows: A pediococcus pentosaceus GP26 is classified and named as pediococcus pentosaceus (Pediococcus pentosaceus), and is preserved in China general microbiological culture Collection center (CGMCC) with the preservation number of CGMCC No. 34623 and the preservation address of North Star Xila No.1 and No. 3 in the Chaoyang area of Beijing city in the year of 2025 and 21. Pediococcus pentosaceus GP26 is separated from natural fermentation matrix of the mixture of the powder and sugar. The application of the pediococcus pentosaceus GP26 in preparing live bacteria yoghourt capable of being stored at normal temperature. The application of the Pediococcus pentosaceus GP26 in the fermentation spleen-nourishing powder comprises the steps of imp