Antioxidant lactobacillus plantarum and application thereof in low-salt fermented sausage

The invention provides a strain of lactobacillus plantarum with antioxidant activity, the strain is lactobacillus plantarum CC-3, the strain is preserved in the China General Microbiological Culture Collection Center (CGMCC) on November 24, 2021, and the preservation number is CGMCC No.23963. The la...

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Bibliographische Detailangaben
Hauptverfasser:	KANG JING, LU HAN, PEI ZHENGYU, WEN GANG, YANG BEI, JANG HYANG-MI
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The invention provides a strain of lactobacillus plantarum with antioxidant activity, the strain is lactobacillus plantarum CC-3, the strain is preserved in the China General Microbiological Culture Collection Center (CGMCC) on November 24, 2021, and the preservation number is CGMCC No.23963. The lactobacillus plantarum has the advantages that the lactobacillus plantarum can be used for preparing the antioxidant activity of lactobacillus plantarum, the antioxidant activity of lactobacillus plantarum can be improved, and the antioxidant activity of lactobacillus plantarum can be improved. The invention further provides application of the lactobacillus plantarum in low-salt fermented sausages, the lactobacillus plantarum has an antioxidant effect, can be used as a functional leavening agent, inhibits oxidation of fat and protein, ensures good quality of the fermented sausages, and endows the fermented sausages with an antioxidant function; the lactobacillus plantarum is applied to low-salt fermented sausages, a