Lactobacillus strain and applications thereof

• Main Authors: YANG SHANHE, PENG YUANDE, XIE CHUNLIANG, HU ZHENXIU, ZHU ZUOHUA, GONG WENBING, SHI ZHIGANG, XIAO KUNCHENG
• Format: Patent
• Language: Chinese; English
• Published: 13.04.2018
• 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

The invention provides a Lactobacillus strain and applications thereof, and belongs to the technical field of microorganisms, wherein the Lactobacillus is preserved in China Center for Type Culture Collection, has the preservation number of CCTCC M 2017450, and has the Latin name of Lactobacillus spicheri IZ. According to the present invention, the colony of the Lactobacillus strain is characterized in that the colony is milk white and round on an MRS agar plate, slightly projects, is wet, has the neat edge, the diameter is 2+/-1 mm, the cell is rod-like, the suitable growth temperature is 25-35 DEG C, and the strain is a facultative anaerobic strain; the Lactobacillus is used for preparing corn sour spicy, wherein the main flavor of the corn sour spicy can be retained while the miscellaneous bacteria can be significantly inhibited, such that the defective rate of the corn sour spicy can be reduced to 0%; and the Lactobacillus is used for the industrial production of corn sour spicy. 本发明提供了种乳杆菌菌株及应用，属于微生物技术领域