CN-121991850-A - Pediococcus acidilactici H-3 for producing tannase and application thereof

Abstract

The invention belongs to the technical field of biology, and provides pediococcus acidilactici H-3 for producing tannase and application thereof. Latin of Pediococcus acidilactici H-3 is Pediococcus acidilactic, the preservation name is Pediococcus acidilactici Pediococcus acidilactic, the preservation place is China general microbiological culture Collection center of China Committee for culture Collection of microorganisms, the preservation date is 2026, 1 month and 13 days, and the preservation number is CGMCC No.37372. The invention provides excellent strain resources for improving the flavor of fruits with high tannin content and developing the functional characteristics of the fruits, and provides a new direction for the application of the strain in fermentation of plant matrixes.

Inventors

• NIU GUANGCAI
• WANG SENSEN
• ZHU DAN
• ZHU LIBIN
• WANG NA
• ZHANG YUFAN
• WEI WENYI
• JIA JIAN
• MA JING
• Mou Meihui

Assignees

• 黑龙江八一农垦大学

Dates

Publication Date

20260508

Application Date

20260212

Claims (8)

1. 1. The pediococcus acidilactici H-3 for producing the tannase is characterized in that Latin of the pediococcus acidilactici H-3 is Pediococcus acidilactic, the preservation name is pediococcus acidilactici Pediococcus acidilactic, the preservation place is China general microbiological culture Collection center of the China Committee for culture Collection of microorganisms, the preservation date is 2026, 1 month and 13 days, and the preservation number is CGMCC No.37372.
2. 2. The use of pediococcus acidilactici H-3 according to claim 1 for the de-astringency of chokeberry fruits.
3. 3. A bacterial liquid comprising Pediococcus acidilactici H-3 according to claim 1.
4. 4. The method for preparing the bacterial liquid according to claim 3 is characterized by comprising the step of inoculating the Pediococcus acidilactici H-3 according to claim 1 into a tannin screening culture medium and culturing for 12-16 hours at 35-39 ℃.
5. 5. The preparation method of the tannin screening medium according to claim 4, wherein the pH of the tannin screening medium is 3.5-4.5, and the tannin screening medium is prepared by adding 0.002-0.006 g of bromophenol blue and tannic acid 0.8~1.2 g,115~125 ℃ to 90-110 mL of MRS agar medium and sterilizing for 15-25 min.
6. 6. The use of the bacterial liquid according to claim 3 in the de-astringency of Aronia melanocarpa fruits.
7. 7. A method for removing astringency of Aronia melanocarpa fruit by using the bacterial liquid of claim 3, comprising the following steps: and mixing the bacterial liquid with the Aronia melanocarpa fruit pulp, and fermenting for 1-5 d at the temperature of 31-43 ℃.
8. 8. The method of claim 7, wherein the viable count of Pediococcus acidilactici H-3 in the bacterial liquid is 1X 10 7 ~1×10 9 CFU/mL, and the inoculation amount of the bacterial liquid is 2-3 vt% of the pulp of Aronia melanocarpa.

Description

Pediococcus acidilactici H-3 for producing tannase and application thereof Technical Field The invention relates to the technical field of biology, in particular to pediococcus acidilactici H-3 for producing tannase and application thereof. Background Aronia melanocarpa (Aronia melanocarpa), also known as Aronia melanocarpa, belongs to the family Rosaceae, is a deciduous shrub and is particularly valuable because of its special polyphenol content, which contains various active ingredients such as procyanidins, anthocyanins, flavonoids, phenolic acids, etc. Studies show that Aronia melanocarpa has effects of resisting oxidation, resisting cancer, relieving inflammation, and reducing blood sugar. In recent years, the research of Aronia melanocarpa shows great potential in various fields. However, since the content of tannin in the fruits is high, the fruits have strong astringency, and thus, it is necessary to subject them to deastringency treatment to improve their taste. Tannins are polyphenols, and are classified into Hydrolysable Tannins (HT) and Condensed Tannins (CT), which consist of polymers of 2-50 (or more) flavonoid units, linked by carbon-carbon bonds. The main content of higher plants such as Aronia melanocarpa is condensed tannin. High levels of tannins not only affect eating quality, but also can create unpleasant mouthfeel. Methods for removing tannins mainly comprise chemical, physical, biological and other methods. The chemical method mainly comprises the steps of combining astringency removal agent molecules with tannins through specific chemical bonds to form insoluble complex, so that tannin is removed efficiently, bovine serum albumin, polyvinylpyrrolidone (PVP), gelatin and the like are commonly used in the physical method, physical adsorption type astringency removal agent is commonly used in the physical method, the astringency removal effect of the rose-hip juice is obviously improved by researching and adopting an active carbon combined ultrasonic method, the stability of the juice is damaged, the nutrition component loss is caused, enzyme preparation and microorganism are mainly used in the biological method, and tannase has the characteristics of high efficiency, specificity, no side reaction and the like and can be used for treating astringency caused by tannin in natural foods. Tannase (tannohydrolase) is important for improving the quality of Aronia melanocarpa. As an induction enzyme, the tannase can specifically hydrolyze ester bonds and depsipeptide bonds of polyphenols, and effectively reduce the content of ester catechin, thereby reducing the astringency of Aronia melanocarpa. However, no report on application of the tannase-producing lactobacillus in the apocynum venetum Deastringency is currently available. There is a great need in the art for a lactic acid bacterial strain that is highly efficient in the production of tannase. Disclosure of Invention The invention aims to provide a pediococcus acidilactici H-3 for producing tannase and application thereof, and the screened lactobacillus for producing the tannase is utilized to ferment and remove astringency of the Aronia melanocarpa, so that the astringent taste of the Aronia melanocarpa is improved. On the basis of a single factor experiment, the deastringency condition of the Aronia melanocarpa is optimized through a response surface experiment, main components such as total polyphenol and total flavone of the Aronia melanocarpa and DPPH, ABTS and hydroxyl radical clearance are analyzed, and the change of each main component and the correlation between the change and the oxidation resistance of the main components in the fermentation process are explored, so that theoretical basis is provided for the development of the Aronia melanocarpa. In order to achieve the above object, the present invention provides the following technical solutions: The invention provides a pediococcus acidilactici H-3 for producing tannase, latin of the pediococcus acidilactici H-3 is Pediococcus acidilactic, the preservation name is pediococcus acidilactici Pediococcus acidilactic, the preservation place is China general microbiological culture Collection center of China Committee for culture Collection of microorganisms, the preservation date is 2026, 1 month and 13 days, and the preservation number is CGMCC No.37372. The invention also provides an application of the pediococcus acidilactici H-3 in the astringency removal of the Aronia melanocarpa fruits. The invention also provides a bacterial liquid containing the Pediococcus acidilactici H-3. The invention also provides a preparation method of the bacterial liquid, which comprises the following steps of inoculating the Pediococcus acidilactici H-3 into a tannin screening culture medium and culturing for 12-16 hours at the temperature of 35-39 ℃. Preferably, the pH of the tannin screening culture medium is 3.5-4.5, and the tannin screening culture medium is prepared by adding 0.002-0.006