CN-122012355-A - Lactobacillus plantarum strain LT304 and application thereof

CN122012355ACN 122012355 ACN122012355 ACN 122012355ACN-122012355-A

Abstract

The application relates to the technical field of microorganisms, in particular to a lactobacillus plantarum strain LT304 and application thereof, wherein the LT304 strain is separated from acid materials, a fermentation product of the strain has an antibacterial effect on one or more of salmonella enteritidis, escherichia coli and listeria monocytogenes, after fermentation of the strain LT304, enzyme activities of PAL, POD, PPO, APX and CAT in pickled vegetable are reduced, LOX enzyme activities are increased, the brightness of the pickled vegetable is brightest, the lactobacillus plantarum LT304 strain has an obvious browning prevention effect on the pickled vegetable, and after fermentation with histidine and/or proline, the brightness is further improved, the color of the pickled vegetable is better, so that the LT304 strain can prepare pickled vegetable with better color, can effectively prevent browning, and provides new antibacterial thinking peptide value for subsequent development of anti-browning agents.

Inventors

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

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 LT304 has a preservation number of GDMCC NO:66636, 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 LT304 of claim 1, wherein the pickled cabbage fermentation broth (NH 4 ) 2 SO 4 salting-out extract) of lactobacillus plantarum (Lactiplantibacillus plantarum) strain LT304 is capable of producing a bacteriostatic agent.
3. The lactobacillus plantarum (Lactiplantibacillus plantarum) strain LT304 of claim 2, wherein the bacteriostat inhibits one or more of salmonella enteritidis (Salmonella enterica subsp. Enterica serovar Enteritidis), escherichia coli (ESCHERICHIA COLI), listeria monocytogenes (Listeria monocytogenes).
4. Lactobacillus plantarum (Lactiplantibacillus plantarum) strain LT304 according to claim 2, characterized in that the (NH 4 ) 2 SO 4 salted out (NH 4 ) 2 SO 4 mass concentration is 45%).
5. The lactobacillus plantarum (Lactiplantibacillus plantarum) strain LT304 according to claim 2, wherein the preparation method of the pickled cabbage fermentation broth (NH 4 ) 2 SO 4 salting-out extract) is that the pickled cabbage fermentation broth is measured, centrifuged by a centrifuge at room temperature, the lower layer impurity and the thallus mud-like mixture are removed, the supernatant is remained, then the concentrated solution is obtained by vacuum-pumping and decompression-concentrating to 1/10 of the volume of the stock solution by a vacuum-pumping water bath type rotary evaporator under a series of temperature gradients, then (NH 4 ) 2 SO 4 solution with the mass concentration of 45% is added into the concentrated solution for salting-out, the centrifuge tube is used for centrifugation after salting-out, and the supernatant is taken for secondary salting-out and centrifugation until no sediment appears.
6. Use of lactobacillus plantarum (Lactiplantibacillus plantarum) strain LT304 as claimed in claim 1 for increasing the brightness of pickled Chinese cabbage.
7. The use according to claim 6, wherein lactobacillus plantarum (Lactiplantibacillus plantarum) strain LT304 further uses an enhancer, which is histidine and/or proline, in enhancing the brightness of pickled vegetables.
8. The use according to claim 6, wherein the fermentation method of lactobacillus plantarum (Lactiplantibacillus plantarum) strain LT304 for improving the brightness of pickled Chinese cabbage comprises the following steps: Cleaning the whole leaf mustard, putting the leaf mustard into a fermentation tank for pickling the leaf mustard, and inoculating lactobacillus plantarum (Lactiplantibacillus plantarum) strain LT304 according to the mass ratio of 2% for pickling and fermenting to obtain the leaf mustard; or cleaning the whole leaf mustard, putting the leaf mustard into a fermentation tank for pickling the leaf mustard, inoculating lactobacillus plantarum (Lactiplantibacillus plantarum) strain LT304 according to the mass ratio of 2% and mixing, pickling and fermenting the leaf mustard with amino acid, wherein the amino acid is one or more of histidine and proline.
9. Use of lactobacillus plantarum (Lactiplantibacillus plantarum) strain LT304 as claimed in claim 1 for the preparation of an anti-browning agent.
10. Use of lactobacillus plantarum (Lactiplantibacillus plantarum) strain LT304 as claimed in claim 1 for reducing the activity of pickled cabbage polyphenol oxidase, peroxidase, phenylalanine ammonia lyase, ascorbate peroxidase, catalase and/or increasing pickled cabbage lipoxygenase.

Description

Lactobacillus plantarum strain LT304 and application thereof Technical Field The invention relates to the technical field of microorganisms, in particular to lactobacillus plantarum strain LT304 and application thereof. Background Mustard and pickled Chinese cabbage are popular with consumers as traditional fermented vegetable products because of their unique flavor. However, in the industrial production and quality control of the product, two major core challenges are faced, namely, the pollution risk of potential food-borne pathogenic microorganisms in the fermentation process is directly related to the edible safety of the product, and the enzymatic browning phenomenon easily occurs during the fermentation and storage process, so that the product is dark in color and luster, the sensory quality is reduced, and the commodity value is seriously influenced. Currently, common methods for controlling pathogenic bacteria and improving color in fermented foods include adding chemical preservatives, using physical sterilization techniques, or screening functional ferments. However, chemical preservatives have consumer acceptance and safety regulations, physical methods such as pasteurization may destroy the texture and flavor of the product, and many traditional or commercial fermenters have a combination of insufficient performance in efficiently suppressing specific pathogens and simultaneously preventing browning of the product. Therefore, development of a novel microbial starter culture capable of synchronously improving the safety and sensory quality of fermented foods, particularly having an excellent anti-browning function has become an important point of industrial and research interest. In the aspect of antibrowning, a great deal of researches conducted by a subject group prove that the browning of fruits and vegetables is closely related to the activities of a series of enzymes such as polyphenol oxidase (PPO), peroxidase (POD), phenylalanine Ammonia Lyase (PAL) and the like. The control of the activities of these key enzymes by microbial fermentation is one of the effective strategies for controlling browning. Furthermore, the browning of pickled vegetable is possibly related to some amino acid metabolic pathways, and based on the previous researches, we consider that the use of microorganisms to stabilize the color and luster and remarkably improve the brightness of pickled vegetable can be considered to develop an anti-browning agent. On the other hand, fermentation broths or microbial metabolites with bacteriostatic activity are important resources for the development of biological preservatives or functional peptides (e.g. bacteriostatic peptides). The lactobacillus strain which can endow the product with good sensory quality and has the potential of inhibiting common food-borne pathogenic bacteria in the fermentation liquor is screened out, and the lactobacillus strain has important significance for developing the fermentation product with high added value and the derivative functional ingredients. In view of the above, there is a need to dig a lactic acid bacteria resource capable of being used for multiple purposes, which is required to ensure the safety of the fermentation process, effectively control the browning of the product, improve the appearance quality, and provide new raw materials and ideas for the subsequent development of natural anti-browning agents or antibacterial active substances. Disclosure of Invention In view of the above, it is necessary to discover a lactic acid bacteria resource capable of being used for multiple purposes, which is required to ensure the safety of the fermentation process, effectively control the browning of the product, improve the appearance quality, and provide new raw materials and ideas for the subsequent development of natural anti-browning agents or antibacterial active substances. In order to achieve the aim, the invention screens out a new strain Lactiplantibacillus plantarumLT304, 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:66636, 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 LT304 pickle fermentation broth (NH 4)2SO4 salting-out extract) can be used for preparing a bacteriostatic agent. Further, the antibacterial agent can inhibit pathogenic bacteria such as Salmonella enteritidis (Salmonella enterica subsp. Enterica serovar Enteritidis), escherichia coli (ESCHERICHIA COLI) and Listeria monocytogenes (Listeria monocytogenes). Further, the concentration of (NH 4)2SO4 by salting