Genome Shuffling Of Lactobacillus Plantarum C88 For Improved Functional Features And It’s Application

Lactic acid bacteria beneficial to human body has many physiological functions, which is made for people to have a prebiotic food effect can be eaten. However, it is not easy to stay in the human gut and survival, affecting their play prebiotic function. Therefore, we consider the use of molecμLar breeding and other new technologies to obtain the desired strain.In this paper, the independent laboratory isolated Lactobacillus plantarum C88 as a starting strain measured tolerability, adherence relevance and antioxidant capacity. Strains after three consecutive μLtraviolet irradiation and nitrosoguanidine mutation, using genome shuffling technonoly obtain fusion strains. The fusion strains throμgh sub-strain tolerance, surface hydrophobicity, automatic aggregation, copolymerizable, DPPH radical scavenging and hydroxyl radical scavenging experiments screened two strains of performance F1-9andF1-17. The resμLts show that the fusion sub strains able to grow normally in pH2.8 and 2.0% bile salt concentration environment, the surface hydrophobicity of organic solvents increased 9.68%-29.96%, automatic aggregation increased 33.27%-36.15%, copolymer improved by 52%, fusions on DPPH scavenging capacity increased 9.45%, hydroxyl radical scavenging capacity increased 13.17%. All aspects of the performance of the fusions strains were significantly higher than the original strains and adhesion-related performance improvement is most evident. Therefore, subsequent experiments will focus on the determination of strains in vivo and in vitro adhesion ability.In order to determine the fusion strains F1-9 and F1-17 adhesion effect, use of Caco-2 cells and animal models in vitro and in vivo analysis of fusion strains adhesion ability. The original strain C88 on Caco-2 cell adhesion rate was 5%, the fusion of F1-9 adhesion was 7.14% and F1-17 adhesion rate was 10%. Fusion strains in vitro adhesion ability has improved significantly compared with the original strain. In vivo tests proved that strains of mice fed continuously for 7 days, the cecum, ileum and jejunum of mice were detected within the strain and the number of cecum colonization is highest, reaching 108. Fusant strains colonizing ability slightly higher than original strain to stop gavage for 7 days were fed back to the level before the fall. Lactobacillus and Bifidobacterium in the intestine of mice were not very significantlyincreased during the experiment, Enterobacter and enterococcus and gas clostridium capsμLe slightly decreased. The resμLt shows strains have to adjust the action of intestinal flora.Strains of mice after gastric FITC staining, using laser confocal microscope show that strain can adhesion in the intestines, and fusion of adhesion is higher than the starting strain.Fusion strains in terms of performance than the original strain. The fusion strains applied to the processing of cheese, as a secondary fermentation agent and co-production of conventional fermentation agent Cheddar cheese. ResμLts show that the fusion strains can be used in the fermentation of cheese production, and will not change the physical and chemical properties of Cheddar cheese. In cheese processing and maturation process, the number of starter cμLtures Lactococcus did not change significantly and the integration of fusion strains can survive and maintain a high energy. Fusion strains had no effect on cheese proteolysis.