CN-122012354-A - Lactobacillus plantarum strain LT400 and application thereof

CN122012354ACN 122012354 ACN122012354 ACN 122012354ACN-122012354-A

Abstract

The invention relates to the technical field of microorganisms, in particular to a lactobacillus plantarum strain LT400 and application thereof, wherein the LT400 strain is separated from acid materials, the strain can obviously improve the fragrance of acid mustard and the content of flavor substances, has a bacteriostasis effect on escherichia coli, fermentation products after the strain is fermented with the mustard have a bacteriostasis effect on salmonella enteritidis, escherichia coli and staphylococcus aureus, the strain LT400 is cooperated with alkaloids, namely mulberry alkaloids, passion fruit alkaloids and/or rosa roxburghii fruit alkaloids, the fermentation can effectively improve the brightness of pickled Chinese cabbage, the pickled Chinese cabbage with better color can be prepared, the alkaloids are derived from fruits, the product source is green and healthy, the strain LT400 is cooperated with the strain to provide a new and effective pickled Chinese cabbage brightness improver, the alkaloids and the strain LT400 can provide a new technological concept for developing anti-browning agents later, the fermentation liquor has a bacteriostasis peptide research and development value, and the additional value of the product is improved later.

Inventors

XIN MING
RAO CHUANYAN
TANG YAYUAN
HE XUEMEI
LI JIEMIN
LI TIANYU
SUN YU
OU HAIYING
LI CHANGBAO
ZHANG KEXIN
FENG JINQING
SUN JIAN
YE DONGQING

Assignees

广西壮族自治区农业科学院

Dates

Publication Date: 20260512
Application Date: 20260415

Claims (10)

1. Lactobacillus plantarum (Lactiplantibacillus plantarum) strain LT400 has a preservation number of GDMCC NO:66637, a preservation unit of Guangdong province microorganism strain preservation center, a preservation address of Guangzhou province No. 59 building No. 5, guangdong province academy of sciences of China, a road 100, a city martyr, and a preservation date of 2025, a 07, a 03 day.
2. The lactobacillus plantarum (Lactiplantibacillus plantarum) strain LT400 of claim 1, wherein the pickled cabbage fermentation broth (NH 4 ) 2 SO 4 salting-out extract of lactobacillus plantarum (Lactiplantibacillus plantarum) strain LT400 is capable of producing a bacteriostatic agent.
3. The lactobacillus plantarum (Lactiplantibacillus plantarum) strain LT400 of claim 2, wherein the pathogenic bacteria inhibited by the bacteriostatic agent are one or more of salmonella enteritidis (Salmonella enterica subsp. Enterica serovar Enteritidis), escherichia coli (ESCHERICHIA COLI) and staphylococcus aureus (Staphylococcus aureus).
4. Lactobacillus plantarum (Lactiplantibacillus plantarum) strain LT400 according to claim 2, characterized in that the (NH 4 ) 2 SO 4 salted out (NH 4 ) 2 SO 4 mass concentration is 20%).
5. Use of lactobacillus plantarum (Lactiplantibacillus plantarum) strain LT400 as claimed in claim 1 for enhancing sour mustard aroma.
6. The method of claim 5, wherein the aroma flavor is an isothiocyanate.
7. Use of lactobacillus plantarum (Lactiplantibacillus plantarum) strain LT400 according to claim 1 for inhibiting the growth of escherichia coli (ESCHERICHIA COLI).
8. Use of lactobacillus plantarum (Lactiplantibacillus plantarum) strain LT400 according to claim 1 for increasing the brightness of pickled cabbage, wherein lactobacillus plantarum (Lactiplantibacillus plantarum) strain LT400 uses an enhancer in increasing the brightness of pickled cabbage, wherein the enhancer is one or more of mulberry alkaloid, passion fruit alkaloid and roxburgh rose fruit alkaloid.
9. The application of the lactobacillus plantarum (Lactiplantibacillus plantarum) strain LT400 to improve the brightness of pickled Chinese cabbage, which is characterized in that the whole leaf mustard is cleaned and put into a fermentation tank for pickling the pickled Chinese cabbage, the reinforcing agent is added according to the adding amount of 3% of the mass of the leaf mustard, the reinforcing agent is fully and uniformly mixed, and then the lactobacillus plantarum (Lactiplantibacillus plantarum) strain LT400 according to the mass ratio of 2% is inoculated into the pickled Chinese cabbage to be mixed and fermented to obtain the pickled Chinese cabbage.
10. The use according to claim 8, wherein the mass ratio of mulberry alkaloid, passion fruit alkaloid and rosa roxburghii tratt alkaloid is 2:0-3:4-5.

Description

Lactobacillus plantarum strain LT400 and application thereof Technical Field The invention relates to the technical field of microorganisms, in particular to lactobacillus plantarum strain LT400 and application thereof. Background Fermented vegetables such as pickled Chinese cabbage, pickle and the like are traditional table food in China and many eastern Asians, and have unique flavor, mouthfeel and potential probiotic functions, which are deeply favored by consumers. The quality core of the pickled Chinese cabbage prepared by fermenting the mustard and the like is characterized by characteristic flavor substances, stable color and luster and good sanitary safety formed in the fermentation process. At present, traditional or modern pickled Chinese cabbage production mostly depends on microbial flora attached to raw materials or added leaven for natural fermentation or guided fermentation. However, the production method often has some challenges, namely firstly, unstable formation of flavor substances and different characteristic aroma substances of different vegetables, such as single or unobtrusive product flavor caused by insufficient characteristic aroma and flavor substances, secondly, the vegetables are easy to brown or fade in the fermentation and storage processes, the sensory quality and commodity value of the product are influenced, and furthermore, the microbial safety of a fermentation system is important, and how to effectively grow common food-borne pathogenic bacteria is a key for guaranteeing the safety of the product and prolonging the shelf life. In view of the above problems, various approaches have been conventionally adopted in the art, such as screening of a specific functional microorganism strain as a starter to enhance flavor or bacteriostasis, or adding a color fixative, a preservative to improve color and preservability. However, the use of chemical additives is counter to consumer pursuits for "clean labels" and natural health foods. Therefore, development of microbial leaven derived from natural food materials and having various improved functions or search for the synergistic effect of natural bioactive components and probiotic strains to synchronously improve the flavor, color and safety of pickled Chinese cabbage becomes an important research direction in the field. Especially, the strain with the functions of fragrance production, bacteriostasis and color protection and the synergistic effect with the active ingredients of natural plants are still insufficient in related research, and the strain has wide exploration space and application potential. Therefore, in order to improve the quality of pickled Chinese cabbage, the invention aims to provide the functional lactobacillus strain which is separated and screened from the traditional fermented acid material, the strain not only can remarkably improve the characteristic aroma and flavor substance content of the fermented product, but also has the activity of inhibiting common pathogenic bacteria, and the microbial fermentation technology which can cooperate with natural alkaloids, effectively improve the color of pickled Chinese cabbage and enhance the antibacterial performance is also adaptively developed, so that the microbial fermentation technology has important application value. Disclosure of Invention In view of the above, in order to improve the quality of pickled Chinese cabbage, a functional lactobacillus strain separated and screened from traditional fermented sour material is developed, which not only can remarkably improve the characteristic aroma and flavor substance content of fermented products, but also has the activity of inhibiting common pathogenic bacteria, and is also suitable for developing a microbial fermentation technology which can cooperate with natural alkaloids, effectively improve the color of pickled Chinese cabbage and enhance the antibacterial performance, and can also effectively control the browning of the products, improve the appearance quality and the flavor of pickled mustard, and provide new raw materials and ideas for the subsequent development of natural anti-browning agents, flavoring agents or antibacterial active substances which can cooperate with the strains. In order to achieve the aim, the invention screens out a new strain Lactiplantibacillus plantarumLT400, the classification name of which is Lactiplantibacillus plantarum, the Chinese classification name of which is lactobacillus plantarum, the preservation number of which is GDMCC NO:66637, and the strain is preserved in the microorganism strain preservation center of Guangdong province, the address of which is the institute of microbiological study, guangzhou university 59 building 5 Guangdong province, road 100 in Guangzhou city martyr, and the preservation date of which is 2025, 07, 03. Furthermore, the lactobacillus plantarum (Lactiplantibacillus plantarum) strain LT400 pickle fermentation broth (NH 4)2SO4 salting-out