CN117903998A - Lactobacillus plantarum ST10-12 for high-yield phenyllactic acid and application thereof - Google Patents
Lactobacillus plantarum ST10-12 for high-yield phenyllactic acid and application thereof Download PDFInfo
- Publication number
- CN117903998A CN117903998A CN202410234852.0A CN202410234852A CN117903998A CN 117903998 A CN117903998 A CN 117903998A CN 202410234852 A CN202410234852 A CN 202410234852A CN 117903998 A CN117903998 A CN 117903998A
- Authority
- CN
- China
- Prior art keywords
- lactobacillus plantarum
- yield
- phenyllactic acid
- acid
- strain
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000006024 Lactobacillus plantarum Species 0.000 title claims abstract description 35
- 235000013965 Lactobacillus plantarum Nutrition 0.000 title claims abstract description 35
- 229940072205 lactobacillus plantarum Drugs 0.000 title claims abstract description 35
- NWCHELUCVWSRRS-SECBINFHSA-N (2r)-2-hydroxy-2-phenylpropanoic acid Chemical compound OC(=O)[C@@](O)(C)C1=CC=CC=C1 NWCHELUCVWSRRS-SECBINFHSA-N 0.000 title claims abstract description 15
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 9
- 238000004321 preservation Methods 0.000 claims abstract description 8
- 244000005700 microbiome Species 0.000 claims abstract description 6
- 239000003674 animal food additive Substances 0.000 claims abstract description 5
- 235000013373 food additive Nutrition 0.000 claims abstract description 5
- 239000002778 food additive Substances 0.000 claims abstract description 5
- 239000005452 food preservative Substances 0.000 claims abstract description 5
- 235000019249 food preservative Nutrition 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims abstract description 3
- 238000000855 fermentation Methods 0.000 claims description 17
- 230000004151 fermentation Effects 0.000 claims description 17
- 239000003814 drug Substances 0.000 claims description 14
- 229940079593 drug Drugs 0.000 claims description 11
- 239000002068 microbial inoculum Substances 0.000 claims description 5
- 241000186660 Lactobacillus Species 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 230000036541 health Effects 0.000 claims description 4
- 229940039696 lactobacillus Drugs 0.000 claims description 4
- 230000000813 microbial effect Effects 0.000 claims description 4
- 230000003385 bacteriostatic effect Effects 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 16
- 241000894006 Bacteria Species 0.000 abstract description 9
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 7
- 241000233866 Fungi Species 0.000 abstract description 3
- 239000003242 anti bacterial agent Substances 0.000 abstract description 3
- 229940088710 antibiotic agent Drugs 0.000 abstract description 3
- 230000012010 growth Effects 0.000 abstract description 3
- 239000001963 growth medium Substances 0.000 description 16
- 235000014347 soups Nutrition 0.000 description 16
- 230000001580 bacterial effect Effects 0.000 description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 11
- 239000007788 liquid Substances 0.000 description 9
- 238000009630 liquid culture Methods 0.000 description 8
- 239000002609 medium Substances 0.000 description 8
- 239000007787 solid Substances 0.000 description 8
- 244000052616 bacterial pathogen Species 0.000 description 7
- 238000012258 culturing Methods 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 239000006228 supernatant Substances 0.000 description 6
- 108020004465 16S ribosomal RNA Proteins 0.000 description 5
- 241000191967 Staphylococcus aureus Species 0.000 description 5
- 239000002253 acid Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 230000035945 sensitivity Effects 0.000 description 5
- 239000011780 sodium chloride Substances 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 244000153158 Ammi visnaga Species 0.000 description 4
- 235000010585 Ammi visnaga Nutrition 0.000 description 4
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 4
- DTQVDTLACAAQTR-UHFFFAOYSA-N Trifluoroacetic acid Chemical compound OC(=O)C(F)(F)F DTQVDTLACAAQTR-UHFFFAOYSA-N 0.000 description 4
- 241000222122 Candida albicans Species 0.000 description 3
- 241000588724 Escherichia coli Species 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 229940095731 candida albicans Drugs 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 230000000877 morphologic effect Effects 0.000 description 3
- 239000012074 organic phase Substances 0.000 description 3
- 239000012071 phase Substances 0.000 description 3
- 239000002504 physiological saline solution Substances 0.000 description 3
- 238000012216 screening Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- XXMFJKNOJSDQBM-UHFFFAOYSA-N 2,2,2-trifluoroacetic acid;hydrate Chemical compound [OH3+].[O-]C(=O)C(F)(F)F XXMFJKNOJSDQBM-UHFFFAOYSA-N 0.000 description 2
- GSDSWSVVBLHKDQ-UHFFFAOYSA-N 9-fluoro-3-methyl-10-(4-methylpiperazin-1-yl)-7-oxo-2,3-dihydro-7H-[1,4]oxazino[2,3,4-ij]quinoline-6-carboxylic acid Chemical compound FC1=CC(C(C(C(O)=O)=C2)=O)=C3N2C(C)COC3=C1N1CCN(C)CC1 GSDSWSVVBLHKDQ-UHFFFAOYSA-N 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 229930182555 Penicillin Natural products 0.000 description 2
- JGSARLDLIJGVTE-MBNYWOFBSA-N Penicillin G Chemical compound N([C@H]1[C@H]2SC([C@@H](N2C1=O)C(O)=O)(C)C)C(=O)CC1=CC=CC=C1 JGSARLDLIJGVTE-MBNYWOFBSA-N 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- 229930194268 Salvianic acid Natural products 0.000 description 2
- PAFLSMZLRSPALU-UHFFFAOYSA-N Salvianic acid A Natural products OC(=O)C(O)CC1=CC=C(O)C(O)=C1 PAFLSMZLRSPALU-UHFFFAOYSA-N 0.000 description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 2
- 230000004913 activation Effects 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 229960000723 ampicillin Drugs 0.000 description 2
- AVKUERGKIZMTKX-NJBDSQKTSA-N ampicillin Chemical compound C1([C@@H](N)C(=O)N[C@H]2[C@H]3SC([C@@H](N3C2=O)C(O)=O)(C)C)=CC=CC=C1 AVKUERGKIZMTKX-NJBDSQKTSA-N 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 229960005091 chloramphenicol Drugs 0.000 description 2
- WIIZWVCIJKGZOK-RKDXNWHRSA-N chloramphenicol Chemical compound ClC(Cl)C(=O)N[C@H](CO)[C@H](O)C1=CC=C([N+]([O-])=O)C=C1 WIIZWVCIJKGZOK-RKDXNWHRSA-N 0.000 description 2
- YXVFQADLFFNVDS-UHFFFAOYSA-N diammonium citrate Chemical compound [NH4+].[NH4+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O YXVFQADLFFNVDS-UHFFFAOYSA-N 0.000 description 2
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 229960000318 kanamycin Drugs 0.000 description 2
- 229930027917 kanamycin Natural products 0.000 description 2
- SBUJHOSQTJFQJX-NOAMYHISSA-N kanamycin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CN)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O[C@@H]2[C@@H]([C@@H](N)[C@H](O)[C@@H](CO)O2)O)[C@H](N)C[C@@H]1N SBUJHOSQTJFQJX-NOAMYHISSA-N 0.000 description 2
- 229930182823 kanamycin A Natural products 0.000 description 2
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 2
- 235000019341 magnesium sulphate Nutrition 0.000 description 2
- 229940099596 manganese sulfate Drugs 0.000 description 2
- 235000007079 manganese sulphate Nutrition 0.000 description 2
- 239000011702 manganese sulphate Substances 0.000 description 2
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 2
- UHNSRFWQBVXBSK-UHFFFAOYSA-N methanol;2,2,2-trifluoroacetic acid Chemical compound OC.OC(=O)C(F)(F)F UHNSRFWQBVXBSK-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229960001180 norfloxacin Drugs 0.000 description 2
- OGJPXUAPXNRGGI-UHFFFAOYSA-N norfloxacin Chemical compound C1=C2N(CC)C=C(C(O)=O)C(=O)C2=CC(F)=C1N1CCNCC1 OGJPXUAPXNRGGI-UHFFFAOYSA-N 0.000 description 2
- 229960001699 ofloxacin Drugs 0.000 description 2
- 229940049954 penicillin Drugs 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 2
- 229920000053 polysorbate 80 Polymers 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000001632 sodium acetate Substances 0.000 description 2
- 235000017281 sodium acetate Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 229910021642 ultra pure water Inorganic materials 0.000 description 2
- 239000012498 ultrapure water Substances 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- 108091032973 (ribonucleotides)n+m Proteins 0.000 description 1
- UHPMCKVQTMMPCG-UHFFFAOYSA-N 5,8-dihydroxy-2-methoxy-6-methyl-7-(2-oxopropyl)naphthalene-1,4-dione Chemical compound CC1=C(CC(C)=O)C(O)=C2C(=O)C(OC)=CC(=O)C2=C1O UHPMCKVQTMMPCG-UHFFFAOYSA-N 0.000 description 1
- 241000228197 Aspergillus flavus Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 238000007400 DNA extraction Methods 0.000 description 1
- 206010059866 Drug resistance Diseases 0.000 description 1
- 241000223218 Fusarium Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 206010070834 Sensitisation Diseases 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000010227 cup method (microbiological evaluation) Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000012154 double-distilled water Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 235000021121 fermented vegetables Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 229940126904 hypoglycaemic agent Drugs 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 230000006799 invasive growth in response to glucose limitation Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000012452 mother liquor Substances 0.000 description 1
- 239000010413 mother solution Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 238000001139 pH measurement Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 230000008313 sensitization Effects 0.000 description 1
- -1 small molecule organic acid Chemical class 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000011144 upstream manufacturing Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 239000012224 working solution Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
- A23K10/18—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions of live microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/66—Microorganisms or materials therefrom
- A61K35/74—Bacteria
- A61K35/741—Probiotics
- A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
- A61K35/747—Lactobacilli, e.g. L. acidophilus or L. brevis
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P31/00—Antiinfectives, i.e. antibiotics, antiseptics, chemotherapeutics
- A61P31/04—Antibacterial agents
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P31/00—Antiinfectives, i.e. antibiotics, antiseptics, chemotherapeutics
- A61P31/10—Antimycotics
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
- C12R2001/25—Lactobacillus plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Medicinal Chemistry (AREA)
- Food Science & Technology (AREA)
- Biotechnology (AREA)
- General Health & Medical Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Nutrition Science (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- Biochemistry (AREA)
- Biomedical Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Pharmacology & Pharmacy (AREA)
- Animal Behavior & Ethology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Virology (AREA)
- Molecular Biology (AREA)
- Oncology (AREA)
- Communicable Diseases (AREA)
- General Engineering & Computer Science (AREA)
- Animal Husbandry (AREA)
- Physiology (AREA)
- Epidemiology (AREA)
- Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)
Abstract
The invention discloses a lactobacillus plantarum ST10-12 for high-yield phenyllactic acid, which is preserved in the microorganism strain preservation center of Guangdong province in 12 months and 14 days of 2023, wherein the preservation number is GDMCCNo:63843. The invention has the advantages that: the screened lactobacillus plantarum ST10-12 can effectively inhibit the growth of various bacteria and fungi, is high in phenyllactic acid yield, sensitive to various antibiotics, safe, and has good application prospect in the preparation of antibacterial products, food preservatives, antistaling agents, health-care products, food additives and feed additives.
Description
Technical Field
The invention relates to the technical field of microorganisms, in particular to lactobacillus plantarum ST10-12 for high-yield phenyllactic acid and application thereof.
Background
Phenyllactic acid (PHENYLLACTIC ACID, PLA) is a natural small molecule organic acid. The PLA has extremely wide antibacterial spectrum and good antibacterial effect on 11 bacteria such as streptococcus thermophilus, salmonella and the like, and 15 fungi such as aspergillus flavus, fusarium and the like. The product has excellent antibacterial effect, is safe and nontoxic, is easily dissolved in water, has high temperature and stable acid and alkali, and has great potential in food preservation and fruit and vegetable fresh-keeping. Also, research shows that PLA has application prospects in the medicine and feed industries. In the aspect of medicine, PLA is a derivative of the salvianic acid, and has similar pharmacological effects as the salvianic acid. PLA can also be used to synthesize non-protein amino acids and make hypoglycemic agents. In the feed industry, it is found that adding PLA to the feed of the laying hens can improve the immunity of the laying hens and simultaneously improve the quality and the yield of eggs.
It has been found that lactobacillus plantarum can produce PLA, and PLA-producing lactobacillus can be isolated from sour dough, kimchi, and traditional fermented vegetables. Although lactic acid bacteria have the ability to produce PLA, the general synthesis ability is weak and the differences between strains are large. Therefore, the method for screening the lactic acid bacteria resource with high yield of PLA has important research value and application prospect.
Disclosure of Invention
The invention aims to solve the technical problem of providing lactobacillus plantarum for high-yield phenyllactic acid.
The invention provides lactobacillus plantarum ST10-12 for high-yield phenyllactic acid, wherein the lactobacillus plantarum ST10-12 (Lactobacillus plantarumST 10-12) is preserved in the microorganism strain preservation center of Guangdong province at the 12 th month 14 of 2023, and the preservation number is GDMCCNo:63843.
The invention provides a microbial inoculum comprising lactobacillus plantarum ST 10-12.
The invention provides a fermentation product obtained by fermenting lactobacillus plantarum ST10-12 or a microbial inoculum.
The invention provides application of lactobacillus plantarum ST10-12 or a microbial agent or a fermentation product in preparing antibacterial products, food preservatives, antistaling agents, food additives, feed additives, foods, medicines and health care products.
The invention has the beneficial effects that:
The strain ST10-12 separated from Guizhou kerry acid soup can effectively inhibit the growth of various bacteria and fungi, high yield of PLA, sensitivity to various antibiotics, safety and good application prospect in the preparation of antibacterial products, food preservatives, antistaling agents, health care products, food additives and feed additives. ST10-12 can be well adapted to the fermentation environment of the sour soup, the phenyllactic acid content in the sour soup is obviously improved, the flavor and quality of the sour soup are improved, and no preservative is needed in the whole fermentation process, so that the sour soup is safer and more delicious, and a new strain is provided for the fermentation of the sour soup.
Drawings
FIG. 1 is a graph showing the results of bacteriostasis of Lactobacillus plantarum ST10-12 against E.coli, staphylococcus aureus and Candida albicans in this order from left to right.
FIG. 2 is a colony morphology of Lactobacillus plantarum ST 10-12;
FIG. 3 is a phylogenetic tree of Lactobacillus plantarum ST 10-12.
Detailed Description
The following describes the embodiments of the present invention further with reference to the drawings. The description of these embodiments is provided to assist understanding of the present invention, but is not intended to limit the present invention. In addition, the technical features of the embodiments of the present invention described below may be combined with each other as long as they do not collide with each other.
The invention provides a lactobacillus plantarum ST10-12 for high-yield phenyllactic acid, which is separated from Guizhou kerry sour soup, wherein the lactobacillus plantarum ST10-12 (Lactobacillus plantarum ST-12) is preserved in the microorganism strain preservation center of Guangdong province at 12 months and 14 days of 2023, and the preservation number is GDMCCNo:63843. The preservation address is: road 100 # laboratory building 5 in the Vietnam city Vietnam region martyrs in Guangdong province; contact phone: 020-87137633.
The invention provides a microbial inoculum comprising lactobacillus plantarum ST 10-12.
The invention provides a fermentation product obtained by fermenting lactobacillus plantarum ST10-12 or a microbial inoculum.
The invention provides application of lactobacillus plantarum ST10-12 or a microbial agent or a fermentation product in preparing antibacterial products, food preservatives, antistaling agents, food additives, feed additives, foods, medicines and health care products.
The lactobacillus plantarum ST10-12 and the application thereof provided by the invention are described in detail below with reference to examples, but are not to be construed as limiting the scope of the invention.
Example 1
Separation, purification, identification and preservation of lactobacillus plantarum ST10-12
1. Isolation and purification of strains
Lactobacillus plantarum ST10-12 is isolated from Guizhou kerry sour soup by the following separation method: sterilizing a test tube filled with 5mL MRS liquid culture medium by using 115 ℃ high-pressure steam for 20min, taking a proper amount of acid soup sample, quickly inoculating the acid soup sample into the test tube, immediately plugging a rubber plug, and placing the test tube into a 37 ℃ incubator for static culture for 24h. And (3) absorbing 100 mu L of the bacterial liquid which is cultured for 24 hours and uniformly mixed in a sterile operation table, adding the bacterial liquid into 900 mu L of sterile physiological saline which is packaged for gradient dilution, then taking 100 mu L of 10 5,106,107 diluent which is uniformly coated on an MRS solid culture medium, making three times of parallelism on each gradient, placing the coated MRS solid culture medium into a 37 ℃ incubator for culturing for 24 hours, after single colonies grow out, picking the single colonies in the sterile toothpick into the sterile toothpick, streaking the sterile toothpick onto the MRS solid culture medium, culturing for 24 hours in the incubator at 37 ℃, and repeatedly picking the single colony for streaking for 2-3 times by using the toothpick until the single colony grows out and is purified. Single colonies are selected according to the morphological characteristics of the colonies, such as morphology, color, size, whether the colonies are raised, transparency, whether edges are regular, and the like. A total of 15 strains were selected from the soups. The 15 single colonies are respectively inoculated into 5mL of sterilized MRS liquid culture medium, and after standing culture for 48 hours at 37 ℃, 50% glycerol is used for preserving to a refrigerator at-80 ℃ for standby.
The MRS liquid culture medium (g/L) consists of: 10g of peptone, 5g of yeast extract, 10g of beef extract, 20g of glucose, 5g of sodium acetate, 2g of diammonium citrate, 1mL of Tween 80, 0.58g of magnesium sulfate, 0.05g of manganese sulfate and 2g of dipotassium hydrogen phosphate, adding 1000mL of water, mixing uniformly, and sterilizing at 115 ℃ for 20min.
The MRS solid culture medium (g/L) consists of: 10g of peptone, 5g of yeast extract, 10g of beef extract, 20g of glucose, 5g of sodium acetate, 2g of diammonium citrate, 1mL of Tween 80, 0.58g of magnesium sulfate, 0.05g of manganese sulfate, 2g of dipotassium hydrogen phosphate, 15g of agar, 1000mL of water are added for uniform mixing, and the mixture is sterilized at 115 ℃ for 20min.
2. Lactic acid bacteria primary screening for high-yield phenyllactic acid
The bacteriostasis activity of probiotics is measured by oxford cup method: approximately 10mL of MRS solid medium was poured evenly at the bottom of the plate. Placing oxford cups in the middle of the flat plate after the oxford cups are dried, respectively adding 10 8 CFU/mL of separated and preserved strains into the oxford cups, and respectively adding three proper amounts of pathogenic bacteria into the culture medium when the culture medium corresponding to the pathogenic bacteria is cooled to 40 ℃ to ensure that the final concentration of the pathogenic bacteria is 10 6 CFU/mL. After complete cooling and solidification, the strain is placed at a constant temperature of 37 ℃ for culturing for 24 hours, the diameters of bacteriostasis circles of the selected 15 strains aiming at three different pathogenic bacteria are respectively measured, and all experiments are repeated for 3 times.
Pathogenic bacteria are E.coli (medium is LB solid medium purchased from Guangdong Kai Biotechnology Co., ltd.), staphylococcus aureus (medium is BHI solid medium purchased from Guangdong Kai Biotechnology Co., ltd.) and Candida albicans (medium is Sha medium purchased from Guangdong Kai Biotechnology Co., ltd.).
The bacteriostasis experiment shows that 10 strains of 15 strains have bacteriostasis on three pathogenic bacteria at the same time, wherein ST10-12 has the strongest bacteriostasis on escherichia coli, the bacteriostasis zone reaches 50mm, and the bacteriostasis on staphylococcus aureus and candida albicans is higher, and the bacteriostasis result is shown in figure 1. ST9-1, ST8-5 and ST9-7 have good inhibiting effect on three pathogenic bacteria.
3. Lactobacillus re-screening method for high-yield phenyllactic acid
And (3) picking single colonies ST10-12, ST9-1, ST8-5 and ST9-7 with larger bacteriostasis areas, and culturing the single colonies in MRS liquid culture medium at 37 ℃ for 48 hours. Centrifuging the obtained fermentation liquor at 8000r/min for 10min, taking supernatant, filtering the supernatant with a 0.22 μm filter membrane for standby, and measuring the yield of PLA in the fermentation supernatants of ST10-12, ST9-1, ST8-5 and ST9-7 in MRS liquid culture medium by using a high performance liquid chromatography method so as to screen out high-yield phenyllactic acid bacteria strains. The results of measuring the yield of PLA are shown in the following table:
| Strain numbering | PLA yield (mg/L) |
| ST9-1 | 70 |
| ST8-5 | 16.6 |
| ST9-7 | 98.5 |
| ST10-12 | 180 |
High performance liquid chromatography working conditions: chromatography column Agilent ZORBAX SB-C18 (4.6X12.5 mm,5 μm) with mobile phase 0.05% trifluoroacetic acid-water solution (A) and 0.05% trifluoroacetic acid-methanol solution (B) elution procedure: 80% A; detection wavelength: 210nm; flow rate: 1.0mL/min; sample injection amount: 20uL; column temperature: 30 ℃.
Configuration of standard substances: accurately weighing 0.001g of PLA standard substance, dissolving in 1mL of ultrapure water, and fully oscillating for dissolving to prepare 1mg/mL standard substance mother liquor; the mother solution is diluted to 200ug/mL of working solution, a 0.22um organic phase filter head is filtered in a liquid phase bottle, different volumes (5, 10, 20, 30, 40 and 50 uL) are analyzed by a machine, PLA content is taken as an abscissa, peak area is taken as an ordinate, and a standard curve is drawn. Each concentration was repeated 3 times and averaged.
Mobile phase a:0.05% trifluoroacetic acid-water solution, 500. Mu.L of chromatographic grade trifluoroacetic acid was added to a 1L volumetric flask, and ultrapure water was added to a constant volume of 1L. The organic phase is filtered twice by a filter membrane, and bubbles are removed by ultrasonic waves for 20min.
Mobile phase B:0.05% trifluoroacetic acid-methanol solution, 500. Mu.L of chromatographic grade trifluoroacetic acid was added to a 1L volumetric flask, and the chromatographic grade methanol was fixed to 1L. The organic phase is filtered twice by a filter membrane, and bubbles are removed by ultrasonic waves for 20min.
The results show that the highest yield of PLA in ST10-12 is 180mg/L, the yields of the other three strains are generally 16.6mg/L-99mg/L, which indicates that the PLA yields among the strains have large difference, and then ST10-12 is selected as an experimental object.
4. Morphological identification of strains
The colony form of lactobacillus plantarum ST10-12 on the flat plate is milky white, round, convex, smooth, opaque, moist and easy to pick, as shown in figure 2. The bacterial forms are observed under a microscope to be in a long rod shape, and are arranged singly, in pairs or in short chains, and the Lactobacillus plantarum is primarily judged from colony forms and bacterial forms.
5. Molecular biology identification of strains
ST10-12 was inoculated into a liquid medium of MRS, placed in a thermostatic incubator at 37℃for activation culture, and then genomic DNA of the strain was extracted (DNA extraction was performed using the kit QIAamp genomic DNA AND RNA KITS), and the 16S rRNA gene of the isolated strain was PCR-amplified using bacterial 16S rRNA gene universal primers 27F (5'-AGAGTTTGATCCTGGCTCAG-3') and 1492R (5'-TACGACTTAACCCCAATCGC-3'). The reaction system: 2X TAQPCR MASTER Mix 10. Mu.L, 0.5. Mu. L, DNA each of the upstream and downstream primers 1. Mu. L, ddH2O 8. Mu.L; the reaction procedure: 95 ℃ for 5min;94℃1min,55-58℃1min,72℃90s,30 cycles; and at 72℃for 10min. The PCR product of the 16S rRNA of the strain isolated and cultured in the sample is sent to a company limited by biological engineering (Shanghai) to carry out gene sequence determination, then the detected 16S rRNA gene sequence is subjected to Blast comparison in GenBank of NCBI database, bacterial standard strain with highest similarity with the isolated strain is selected, the strain type is determined, and a system evolutionary tree is constructed by using MEGA7.0 software, and is shown in figure 3, and ST10-12 is determined as lactobacillus plantarum.
6. Identification result
Through morphological identification and molecular biological identification, the 16S rRNA gene sequence is compared, a phylogenetic tree is constructed, and ST10-12 is identified as lactobacillus plantarum.
7. Preservation of strains
Lactobacillus plantarum ST10-12 was deposited at the collection of microorganism strains in the cantonese province at day 14 of 12 of 2023 under accession number GDMCCNo:63843; the preservation address is: road 100 # laboratory building 5 in the Vietnam city Vietnam region martyrs in Guangdong province; contact phone: 020-87137633.
Example 2
Strain drug sensitivity test
The sensitivity of the strain to the drug is detected by a drug sensitive paper agar diffusion method, and the specific steps are as follows: the filter paper sheet was cut into 5mm diameter round small paper sheets, sterilized at 121 ℃ and dried in an oven. The filter paper sheets are respectively immersed into six different medicine (ampicillin, kanamycin, ofloxacin, chloramphenicol, norfloxacin and penicillin) solutions to prepare the drug sensitive paper sheets with standard drug content, and the drug sensitive paper sheets are dried for standby. The strain is activated twice by MRS liquid culture medium, when the number of viable bacteria reaches 1x10 8 CFU/mL, 1mL of bacterial liquid is taken for centrifugation to remove supernatant, and after the bacterial liquid is washed twice by 0.9% of sterilized normal saline, the bacterial liquid is resuspended. And uniformly coating a proper amount of bacterial liquid on the MRS solid culture medium. After the culture medium is solidified, self-made drug sensitive paper sheets are attached, the distance between the paper sheets is not less than 24mm, and the distance between the paper sheets and the inner edge of the flat plate is more than 15mm. Putting the dried product into a constant temperature incubator after pasting, culturing for 24 hours at 37 ℃, and measuring the diameter of the inhibition zone. The standard sensitive strain staphylococcus aureus ATCC25923 (Staphylococcus aureus ATCC 25923) is used as a control strain. The results of the drug sensitization are shown in the following table:
Wherein R represents resistance; s represents sensitivity.
As a result, the sensitivity degree of ST10-12 to various antibiotics is different, the ST10-12 is sensitive to ampicillin, kanamycin, chloramphenicol and penicillin, and has drug resistance to ofloxacin and norfloxacin, and from the result, the ST10-12 has higher safety and can be used for subsequent food development.
Example 3
Sour soup fermentation test
Strain activation: taking out ST10-12 strain stored in a refrigerator at-80 ℃, inoculating into 5mL MRS liquid culture medium according to 4 per mill (v/v), standing at 37 ℃ for activating culture for 24h; the activated ST10-12 is respectively inoculated into 50mL MRS liquid culture medium according to the proportion of 4 per mill (v/v), and is subjected to stationary culture for 24 hours at 37 ℃; uniformly mixing the bacterial liquid, pouring the bacterial liquid into a sterilized 50mL centrifuge tube, centrifuging at 8000rpm/min and 4 ℃ for 5min, and removing the supernatant; adding physiological saline, shaking and mixing, centrifuging at 4deg.C for 5min at 8000rpm, removing supernatant, repeatedly washing for three times, and adding 5mL physiological saline, shaking and mixing.
Preparing sour soup: cleaning small tomatoes and red peppers with the same quality, soaking in 75% ethanol for 15min, drying in an ultra-clean workbench, cutting, mixing, packaging into tissue culture bottles (50 g/bottle), inoculating ST10-12 according to 1X 10 6 CFU/g, uniformly dividing all the tissue culture bottles into three parts, adding no sodium chloride into one part, adding 1% sodium chloride into one part, adding 3% sodium chloride into one part, shaking uniformly, standing at 37 ℃ for culturing for 120h, and performing sensory quality evaluation and pH measurement.
After the fermentation of the sour soup is completed, three groups of products with different sodium chloride addition amounts are subjected to sensory evaluation, and the evaluation results are shown in the following table:
It can be seen that the score was higher for the 1% sodium chloride addition group. The lactobacillus plantarum ST10-12 is artificially added into the fermentation sample, so that the pH value in the fermentation process can be rapidly reduced, and the growth of putrefying bacteria can be inhibited. Experiments show that ST10-12 can be well adapted to the fermentation environment of the sour soup, meanwhile, acid can be rapidly produced, the sour soup fermentation can be completed in a short time, and the product quality is remarkably improved.
The embodiments of the present invention have been described in detail above with reference to the accompanying drawings, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, and yet fall within the scope of the invention.
Claims (4)
1. Lactobacillus plantarum ST10-12 for high-yield phenyllactic acid is characterized in that: the lactobacillus plantarum ST10-12 (Lactobacillus plantarumST-12) is preserved in the microorganism strain collection of Guangdong province at the 12 th month 14 of 2023, and the preservation number is GDMCCNo:63843.
2. A microbial agent comprising lactobacillus plantarum ST10-12 according to claim 1.
3. The lactobacillus plantarum ST10-12 of claim 1 or the fermentation product obtained by fermenting the microbial inoculum of claim 2.
4. Use of lactobacillus plantarum ST10-12 according to claim 1 or the microbial agent according to claim 2 or the fermentation product according to claim 3 for the preparation of bacteriostatic products, food preservatives, antistaling agents, food additives, feed additives, foods, medicines and health care products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410234852.0A CN117903998A (en) | 2024-03-01 | 2024-03-01 | Lactobacillus plantarum ST10-12 for high-yield phenyllactic acid and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410234852.0A CN117903998A (en) | 2024-03-01 | 2024-03-01 | Lactobacillus plantarum ST10-12 for high-yield phenyllactic acid and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117903998A true CN117903998A (en) | 2024-04-19 |
Family
ID=90690754
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202410234852.0A Pending CN117903998A (en) | 2024-03-01 | 2024-03-01 | Lactobacillus plantarum ST10-12 for high-yield phenyllactic acid and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117903998A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20130121977A1 (en) * | 2011-11-14 | 2013-05-16 | University College Cork, National University Of Ireland, Cork | Lactobacillus plantarum species possessing broad spectrum anti-fungal activity and exhibiting high heat tolerance and osmotolerance |
| WO2019214062A1 (en) * | 2018-05-10 | 2019-11-14 | 浙江工商大学 | Method for separating and purifying phenyllactic acid in lactobacillus plantarum |
| CN111996146A (en) * | 2020-08-31 | 2020-11-27 | 山东宝来利来生物工程股份有限公司 | Lactobacillus plantarum for high yield of phenyllactic acid and application thereof |
| KR20210039093A (en) * | 2019-10-01 | 2021-04-09 | 한국식품연구원 | Lactobacillus plantarum WiKim18 having high productivity of phenyllactic acid and composition for comprising the same |
| CN113151080A (en) * | 2021-04-21 | 2021-07-23 | 浙江省农业科学院 | Lactobacillus plantarum and application thereof in producing phenyllactic acid |
| CN117264854A (en) * | 2023-11-17 | 2023-12-22 | 云南农业大学 | Lactobacillus plantarum and application thereof |
| CN117327626A (en) * | 2023-10-16 | 2024-01-02 | 西北民族大学 | Lactobacillus plantarum TS1 and culture method and application thereof |
| CN117551568A (en) * | 2023-10-16 | 2024-02-13 | 西北民族大学 | Lactobacillus plantarum TS with phenyllactic acid production capability |
-
2024
- 2024-03-01 CN CN202410234852.0A patent/CN117903998A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20130121977A1 (en) * | 2011-11-14 | 2013-05-16 | University College Cork, National University Of Ireland, Cork | Lactobacillus plantarum species possessing broad spectrum anti-fungal activity and exhibiting high heat tolerance and osmotolerance |
| WO2019214062A1 (en) * | 2018-05-10 | 2019-11-14 | 浙江工商大学 | Method for separating and purifying phenyllactic acid in lactobacillus plantarum |
| KR20210039093A (en) * | 2019-10-01 | 2021-04-09 | 한국식품연구원 | Lactobacillus plantarum WiKim18 having high productivity of phenyllactic acid and composition for comprising the same |
| CN111996146A (en) * | 2020-08-31 | 2020-11-27 | 山东宝来利来生物工程股份有限公司 | Lactobacillus plantarum for high yield of phenyllactic acid and application thereof |
| CN113151080A (en) * | 2021-04-21 | 2021-07-23 | 浙江省农业科学院 | Lactobacillus plantarum and application thereof in producing phenyllactic acid |
| CN117327626A (en) * | 2023-10-16 | 2024-01-02 | 西北民族大学 | Lactobacillus plantarum TS1 and culture method and application thereof |
| CN117551568A (en) * | 2023-10-16 | 2024-02-13 | 西北民族大学 | Lactobacillus plantarum TS with phenyllactic acid production capability |
| CN117264854A (en) * | 2023-11-17 | 2023-12-22 | 云南农业大学 | Lactobacillus plantarum and application thereof |
Non-Patent Citations (3)
| Title |
|---|
| 张莉力;柴虹宇;: "产苯乳酸乳酸菌的筛选及鉴定", 安徽农业科学, no. 05, 10 February 2010 (2010-02-10) * |
| 李兴峰;江波;***;沐万孟;张涛;: "产苯乳酸的乳酸菌分离筛选及菌种鉴定", 食品与发酵工业, no. 02, 28 February 2007 (2007-02-28) * |
| 黄国昌;顾斌涛;黄朝;金丹凤;熊大维;黄筱萍;刘兰;: "苯乳酸生产菌的筛选及鉴定", 食品与发酵工业, no. 03, 8 December 2017 (2017-12-08) * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108102959B (en) | Humanized lactobacillus plantarum ZY08 for reducing cholesterol and application thereof | |
| CN111849810B (en) | Lactobacillus ZJuuiss 03 for antagonizing helicobacter pylori and application thereof | |
| CN103333828B (en) | Application of anti-mildew bacillus strain and antimicrobial product thereof in corn storage | |
| CN113061543A (en) | Lactobacillus plantarum and application thereof | |
| CN111718881A (en) | Siamese bacillus and application thereof | |
| CN106635916B (en) | Acetobacter orientalis YZD-09 and application thereof | |
| CN113980853B (en) | Lactic acid-producing lactococcus garvieae WBT0008 and application thereof | |
| CN117264854B (en) | Lactobacillus plantarum and application thereof | |
| CN111748498A (en) | Bacillus compound microbial inoculum with functions of preventing and treating powdery mildew and brown spot as well as preparation method and application thereof | |
| Kıvanc et al. | Screening of lactic acid bacteria for antifungal activity against fungi. | |
| CN113755360B (en) | Lactobacillus plantarum and application thereof | |
| CN116855414B (en) | Bacillus belicus and application thereof in fermented bean products | |
| CN112195118B (en) | Lactobacillus plantarum PC28152 with broad-spectrum fungal inhibition activity and application thereof | |
| CN116004423B (en) | Bacillus bailii and application thereof | |
| CN114292780B (en) | Lactobacillus plantarum NUFF0412 and application thereof | |
| CN117903998A (en) | Lactobacillus plantarum ST10-12 for high-yield phenyllactic acid and application thereof | |
| CN111979157B (en) | Potato dry rot antagonistic bacterium JZ3-1-15 and application thereof | |
| CN111557378A (en) | Method for preparing fermented feed by using bifidobacterium longum | |
| CN110079469A (en) | One lactobacillus plantarum and application | |
| CN116064280B (en) | Siamese bacillus and application thereof | |
| CN111206004B (en) | Bifidobacterium longum and application thereof in inhibiting filamentous fungi | |
| CN114836343B (en) | Lactobacillus plantarum P10 capable of high-yielding gammA-Aminobutyric acid and antagonizing harmful bacteria and application thereof | |
| CN117305135B (en) | Trichoderma pseudokoningii T0027 and application thereof in preventing and treating soft rot of kiwi fruits | |
| CN114836330B (en) | Preparation method and application of inhibitor of bacillus cereus | |
| CN117187144B (en) | Lactobacillus reuteri ZF625 and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |