Title:
PROBIOTIC LACTOBACILLUS PLANTARUM AND APPLICATION THEREOF IN PREPARATION OF LOW-SALT FERMENTED MEAT FOOD PRODUCT
Document Type and Number:
WIPO Patent Application WO/2023/159960
Kind Code:
A1
Abstract:
Provided are probiotic lactobacillus plantarum CMRC 19L and an application thereof in the preparation of a low-salt fermented meat food product. The lactobacillus plantarum CMRC 19L has been deposited in the China General Microbiological Culture Collection Center under the accession number of CGMCC NO. 11347. The lactobacillus plantarum CMRC 19L is high in growth speed, capable of inhibiting growth of pathogenic bacteria, excellent in meat fermentation performance, resistant to gastrointestinal tract environment, high in adhesion to intestinal mucus proteins and intestinal epithelial-like cells, and good in probiotic performance.
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Inventors:
WANG SHOUWEI (CN)
XIONG SUYUE (CN)
CHEN XI (CN)
LI JIAPENG (CN)
MI RUIFANG (CN)
QI BIAO (CN)
LIU RUIQIAN (CN)
QU CHAO (CN)
QIAO XIAOLING (CN)
ZHAO YAN (CN)
XIONG SUYUE (CN)
CHEN XI (CN)
LI JIAPENG (CN)
MI RUIFANG (CN)
QI BIAO (CN)
LIU RUIQIAN (CN)
QU CHAO (CN)
QIAO XIAOLING (CN)
ZHAO YAN (CN)
Application Number:
PCT/CN2022/122988
Publication Date:
August 31, 2023
Filing Date:
September 30, 2022
Export Citation:
Assignee:
CHINA MEAT RES CENTER (CN)
International Classes:
A23K10/18; C12N1/20; A23L13/40; A23L13/60; A23L33/135; C12N1/04; C12R1/25
Domestic Patent References:
| WO2007003917A1 | 2007-01-11 |
Foreign References:
| CN114231473A | 2022-03-25 | |||
| CN115058372A | 2022-09-16 | |||
| CN115011533A | 2022-09-06 | |||
| CN108949645A | 2018-12-07 | |||
| CN105505817A | 2016-04-20 | |||
| CN113789273A | 2021-12-14 | |||
| CN109679880A | 2019-04-26 |
Other References:
CHEN XI, XU SUIGEN; ZHOU TONG; LI JIAPENG; LI JINCHUN; YANG JUNNA; QI BIAO;CHEN WENHUA: "Effect of Autochthonous Lactobacillus plantarum from Guizhou Fermented Meat（Nanx Wudl）on Flavor and Quality Characteristics of Fermented Sausages", JOURNAL OF CHINESE INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY., vol. 18, no. 6, 1 June 2018 (2018-06-01), pages 174 - 182, XP093085882, DOI: 10.16429/j.1009-7848.2018.06.023
LIU LILI, YANG XIELI: "Research on screening of lactic acid bacteria in fermented meat products", TRANSACTIONS OF THE CHINESE SOCIETY FOR AGRICULTURAL MACHINERY., vol. 37, no. 8, 1 June 2008 (2008-06-01), pages 229 - 231, XP093085886
LUAN, XIAOXU ET AL.: "Effect of Lactobacillus plantarum on antioxidant activity in fermented sausage", FOOD RESEARCH INTERNATIONAL, vol. 144, 23 March 2021 (2021-03-23), XP086582818, ISSN: 1873-7145
LIU LILI, YANG XIELI: "Research on screening of lactic acid bacteria in fermented meat products", TRANSACTIONS OF THE CHINESE SOCIETY FOR AGRICULTURAL MACHINERY., vol. 37, no. 8, 1 June 2008 (2008-06-01), pages 229 - 231, XP093085886
LUAN, XIAOXU ET AL.: "Effect of Lactobacillus plantarum on antioxidant activity in fermented sausage", FOOD RESEARCH INTERNATIONAL, vol. 144, 23 March 2021 (2021-03-23), XP086582818, ISSN: 1873-7145
Attorney, Agent or Firm:
BEIJING FINELAND IP FIRM (CN)
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