Lactobacillus plantarum MMB-05 and application of lactobacillus plantarum MMB-05 in preparation of laver sauce from fermented seaweed leftovers

The invention discloses lactobacillus plantarum MMB-05 and application thereof in preparing laver sauce by fermenting leftovers of nori, the lactobacillus plantarum MMB-05 and/or fermentation liquor thereof have/has an inhibiting effect on putrefying microorganisms in the fermentation process, and the putrefying microorganisms comprise escherichia coli, staphylococcus aureus and bacillus cereus. The content of active substances can be increased by fermenting the laver sauce as zymophyte, so that the nutritional value of the laver sauce is increased, the formation of flavor substances of the laver sauce is facilitated, meanwhile, the problem of waste laver can be solved, the taste and flavor of the laver sauce are improved, the product forms are enriched, and good economic value and market prospect are achieved. 本发明公开了一种植物乳杆菌MMB-05及其在发酵海苔下脚料制备紫菜酱的应用，本发明的植物乳杆菌MMB-05和/或其发酵液对发酵过程中腐败微生物具有抑制作用，腐败微生物包括大肠杆菌、金黄色葡萄球菌和蜡样芽胞杆菌，作为发酵菌发酵紫菜酱可以提高活性物质含量，从而增加紫菜酱的营养价值，有利于紫菜酱风味物质的形成，同时可以解决海苔废料的问题，改善其口感和风味，丰富其产品形式，具有较好经济价值和市场前景。