Fujian Key Laboratory of Agricultural Product Food Processing

Fuzhou, China

Fujian Key Laboratory of Agricultural Product Food Processing

Fuzhou, China
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Ren X.,China Institute of Technology | Ren X.,Fujian Key Laboratory of Agricultural Product Food Processing | He Z.,China Institute of Technology | He Z.,Fujian Key Laboratory of Agricultural Product Food Processing | And 8 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2016

Objective: Screening the optimal cryoprotectants to effectively protect cells of Lactobacillus plantarum R23 in process of freeze-drying, and provide technical support for the preparation of high-activity bacteria agent. Method: U-niform design and orthogonal test were used to obtain the suitable component and ratio of cryoprotectants. Result and Conclusion: The cryoprotectants formulation of Lactobacillus plantarum R23 was: glycerin 2.5%, sodium glutamate 1.0%, sodium malate 2.2%, fucose 1.0%, sorbitol 1.0%, with this condition, the cell viability and concentration could reach 95.3% and 7.71 ×1011 cfu/g respectively. © 2016, Chinese Institute of Food Science and Technology. All right reserved.


Ren X.,China Institute of Technology | Ren X.,Fujian Key Laboratory of Agricultural Product Food Processing | He Z.,China Institute of Technology | He Z.,Fujian Key Laboratory of Agricultural Product Food Processing | And 8 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2015

Objective: Optimized the culture media and growing conditions of Lactobacillus plantarum R23, so as to made the strain R23 in a high density and provide material base for the preparation of high -activity bacteria agent. Method: Cell biomass was used as the main index, the culture conditions and media were optimized by orthogonal experiment. Result; The proper culture conditions for Lactobacillus plantarum R23 were: 30℃ for temperature, 5.5 for pH value, 6% for inoculum percent; the suitable medium ingredient were: 0.74% for yeast extract, 1.0% for beef extract, 0.5% for peptone, 2.0% for sucrose, 0.2% for ammonium citrate, 0.036% for MgSO4, 0.005% for MnSO4, 0.1% for Tween-80, 2% for sodium malate, 5% for tomato juice, 5% for mushroom juice, and 0.2NNa2HPO4-0.2NKH2PO4 buffer salt was diluted four times; Conclusion; Lactobacillus plantarum R23 shorten the time to achieve logarithmic growth phase for 6 hours, and the highest biomass could be reached 1.27×1010 cfu/mL, which was 2.1 times compared with the basic medium ©, 2015, Chinese Institute of Food Science and Technology. All right reserved.


Ren X.,Agricultural Products Storage and Process Research Center | Ren X.,Fujian Key Laboratory of Agricultural Product Food Processing | Liang Z.,Agricultural Products Storage and Process Research Center | Liang Z.,Fujian Key Laboratory of Agricultural Product Food Processing | And 7 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2013

This study was intended to select a high-yield malolactic activity strain and so as to provid new bacteria source for the bio-deacidification of fruit wine. Lactobacillus plantarum R23 was treated with suitable UV/NTG compound mutation condition, followed that, acid reduction level and malolactic activity were used as indexes for the screening of mutant strains. The optimum UV/NTG compound mutation conditions were got: 107 cfu/mL of bacterium fulid concentration,dose of NTG 1.8 mg/mL, mutation time 60 min, the distance was 20 cm, the time of irradiation was 20 s with 15 W ultraviolet lamp, a mutant strain RF17 was breeded finally, compared with the original strain, its acid reduction level and malolactic activity were respectively raised by 77.5% and 15.4%, and could be genetically stable.

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