Lactobacillus plantarum CTCF-LP-1 and application thereof
The invention belongs to the technical field of microbial fermentation, and particularly relates to lactobacillus plantarum CTCF-LP-1 and application thereof. Fresh strawberries are cleaned, pulped, subjected to enzymolysis, centrifuged, blended, sterilized and inoculated with the lactobacillus plan...
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| creator | DOU YONGBO CHU LE LIU GUANGPENG HE FATAO LI XUEZHEN ZHANG YIMING ZHAO YAN WANG YIXI MA YANRUI MENG YUAN GE BANGGUO |
| description | The invention belongs to the technical field of microbial fermentation, and particularly relates to lactobacillus plantarum CTCF-LP-1 and application thereof. Fresh strawberries are cleaned, pulped, subjected to enzymolysis, centrifuged, blended, sterilized and inoculated with the lactobacillus plantarum CTCF-LP-1 provided by the invention for fermentation to prepare the fermented strawberry juice, the viable count of the strawberry juice fermented by the lactobacillus plantarum CTCF-LP-1 can reach 1011.87 CFU/mL, the total acid content reaches 18.28 g/L, the polyphenol content is 1.02 mg/mL, the DPPH free radical scavenging rate is 81.03%, and the lactobacillus plantarum CTCF-LP-1 can be used for preparing the strawberry juice. The fermented strawberry juice not only retains the nutritional ingredients of the strawberries, but also increases the health-care effect; meanwhile, the strawberry juice fermented by the lactobacillus plantarum CTCF-LP-1 provided by the invention generates seven specific volatile su |
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Fresh strawberries are cleaned, pulped, subjected to enzymolysis, centrifuged, blended, sterilized and inoculated with the lactobacillus plantarum CTCF-LP-1 provided by the invention for fermentation to prepare the fermented strawberry juice, the viable count of the strawberry juice fermented by the lactobacillus plantarum CTCF-LP-1 can reach 1011.87 CFU/mL, the total acid content reaches 18.28 g/L, the polyphenol content is 1.02 mg/mL, the DPPH free radical scavenging rate is 81.03%, and the lactobacillus plantarum CTCF-LP-1 can be used for preparing the strawberry juice. 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Fresh strawberries are cleaned, pulped, subjected to enzymolysis, centrifuged, blended, sterilized and inoculated with the lactobacillus plantarum CTCF-LP-1 provided by the invention for fermentation to prepare the fermented strawberry juice, the viable count of the strawberry juice fermented by the lactobacillus plantarum CTCF-LP-1 can reach 1011.87 CFU/mL, the total acid content reaches 18.28 g/L, the polyphenol content is 1.02 mg/mL, the DPPH free radical scavenging rate is 81.03%, and the lactobacillus plantarum CTCF-LP-1 can be used for preparing the strawberry juice. The fermented strawberry juice not only retains the nutritional ingredients of the strawberries, but also increases the health-care effect; meanwhile, the strawberry juice fermented by the lactobacillus plantarum CTCF-LP-1 provided by the invention generates seven specific volatile su</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | Lactobacillus plantarum CTCF-LP-1 and application thereof |
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