CN-121975699-A - Lactobacillus plantarum for inhibiting browning of soybean paste and application thereof

Abstract

The invention relates to the technical field of microorganisms and the field of foods, in particular to lactobacillus plantarum for inhibiting browning of soybean paste and application thereof. The lactobacillus plantarum sieve is selected from traditional natural fermentation farmyard bean paste in northeast China, and is preserved in China general microbiological culture Collection center (CGMCC) No.35048 in the year of 2025 and the month of 6 and 30. The lactobacillus plantarum has obvious browning inhibition effect and can be widely applied to the production of fermented foods.

Inventors

• WU JUNRUI
• JIANG JINHUI
• YANG WENXIN
• WU RINA
• YE HUILIN
• XU XIANBING
• PAN GUOYANG
• GUO JIA
• ZANG JIAN
• An Feiyu
• ZHANG HENAN

Assignees

• 沈阳农业大学

Dates

Publication Date

20260505

Application Date

20260310

Claims (8)

1. 1. Lactobacillus plantarum (Lactobacillus plantarum) is characterized in that the preservation number of the lactobacillus plantarum is CGMCC No.35048.
2. 2. The lactobacillus plantarum according to claim 1, wherein the 16S rDNA sequence of the lactobacillus plantarum is SEQ ID NO. 1.
3. 3. Use of lactobacillus plantarum according to claim 1 in the production of fermented food products.
4. 4. The use according to claim 3, wherein the fermented food product is soy sauce or bean paste.
5. 5. A probiotic starter culture, characterized in that it comprises the lactobacillus plantarum of claim 1.
6. 6. The probiotic starter culture of claim 5 further comprising any one or more of bifidobacterium longum, lactobacillus casei, bacillus coagulans, tetracoccus halophilus, lactobacillus fermentum, lactobacillus paracasei, bifidobacterium infantis, bifidobacterium adolescentis, lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus bulgaricus, pediococcus acidilactici, leuconostoc lactici.
7. 7. The probiotic starter culture of claim 5 or 6, wherein the live bacterial count of lactobacillus plantarum in the probiotic starter culture is not less than 10 8 CFU/g.
8. 8. Use of a probiotic starter culture according to any one of claims 5 to 7 in the production of food products.

Description

Lactobacillus plantarum for inhibiting browning of soybean paste and application thereof Technical Field The invention belongs to the fields of functional microorganism application and food production, and particularly relates to lactobacillus plantarum for inhibiting browning of soybean paste and application thereof. Background Bean paste is widely used as a unique food seasoning in northeast by virtue of its unique aroma and taste. Currently there are a wide variety of soy sauce products, many of which exhibit instability in terms of color. The color index provides immediate sensory information to the consumer and serves as a basic visual standard for assessing the quality of the soy sauce. Bean paste with abnormal chromaticity is easy to cause negative cognition of consumers on product quality, thereby influencing market acceptance. The darkening of the bean paste is mainly due to the fact that the bean paste is subjected to browning caused by a series of biochemical reactions in the fermentation process, harmful substances are generated by poor browning, and the risk of carcinogenesis is caused to a human body. The main cause of browning in soybean paste is maillard reaction and enzymatic browning. The maillard reaction is characterized in that protein in soybean as a soybean paste raw material is decomposed into compounds such as amino acids by enzymes, the amino acids and reducing sugar undergo a ketamine condensation reaction at normal temperature or under heating conditions to form unstable imine derivatives, the unstable imine derivatives are cyclized into N-glucosylamine, a series of reactions are carried out to generate Hydroxymethylfurfural (HMF) and the like, and at the end of the reaction, aldehydes and amines are also converged to form black substances such as melanoidin. Proper browning reactions can impart an attractive color to the soybean paste, and excessive browning reactions can reduce the organoleptic quality of the food, thereby affecting market acceptance. The enzymatic browning is to convert colorless phenols in the soybean paste raw material into colored quinones under the action of different enzymes, and common enzymes involved in the enzymatic browning are polyphenol oxidase, peroxidase and phenylalanine ammonia lyase. The polyphenol oxidase is used as one of key enzymes in the enzymatic browning process, and has the activity of catalyzing the oxidation of phenolic substances. When the phenolic substances contained in the raw materials are exposed to an aerobic environment, polyphenol oxidase drives the phenolic substances to be converted into quinone substances. Peroxidases can also use hydrogen peroxide as an oxidizing agent to catalyze the oxidation of phenols. In addition, phenylalanine ammonia lyase is decomposed to produce phenolic substances through a catalytic process involving the phenylpropane pathway, and the phenolic substances accumulate as substrates of polyphenol oxidase. Phenylalanine ammonia lyase indirectly promotes browning by regulating phenolic metabolism. Methods of inhibiting browning in foods range from refrigeration and modified atmosphere packaging to the use of chemical agents such as citric acid, ascorbic acid and sulfite, each of which has disadvantages such as low cost, potential off-flavors and consumer acceptance. Therefore, more and more attention is paid to a safe, effective and economically viable solution. At present, physical processing technologies such as microwaves, irradiation, ozone, cold plasma and the like are widely focused due to the advantages of green and safe performance, obvious browning inhibition effect and the like. While physical methods have proven to be very effective in inhibiting browning, they tend to lose the original organoleptic and organoleptic properties of the food product during storage. In recent years, biological strategies using natural extracts and their products have become a promising option. Recently, fruit and vegetable extracts have been studied to exploit their potential for anti-browning treatments and coatings. In addition, extraction of animal-derived byproducts is also an important field for anti-browning. Animal derived products comprise biologically active peptides having a structure similar to that of an enzyme substrate, which peptides are used to immobilize the enzyme substrate, thereby inhibiting enzymatic browning processes. Some animal materials, including egg white, sericin, fish skin, honey, mussel, whey, etc., may be used as the next option to control browning of the food. Although the above approach has been of great interest, it has also been found that natural extracts such as coatings have limitations such as affecting the aroma and taste of fruits and vegetables. The method for inhibiting the browning of the food by utilizing the microorganisms becomes a novel multifunctional, green, safe and sustainable browning inhibition technology, and has important significance for improving the