Mycopremna as microorganism leaven, composite leaven containing the mycopremna and application of the same

A microbial starter and composite starter technology, applied in the direction of microorganism-based methods, microorganisms, applications, etc., to achieve good shape, good for freshness preservation, and good fermentation characteristics

Inactive Publication Date: 2008-05-07
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is still mainly concentrated in the research fields of yogurt, meat and fermented sausage. The application in rice fermented food has just started. At present, there is no strain suitable for rice cake fermentation and its multi-strain fermentation in rice. Application reports on products

Method used

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  • Mycopremna as microorganism leaven, composite leaven containing the mycopremna and application of the same
  • Mycopremna as microorganism leaven, composite leaven containing the mycopremna and application of the same

Examples

Experimental program
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Effect test

Embodiment 1

[0028] Embodiment 1: Isolation, screening and identification of strains

[0029] 1. Separation medium: preparation of potato dextrose agar medium

[0030] Weigh 200g of peeled fresh potatoes by weight, slice them, add 1000mL of water, boil for 30min, add 20g of glucose and 7.5g of agar powder after filtering, add water to 1000mL after boiling, adjust pH to 6.0-6.5, conventional method (121℃ , sterilization for 30 minutes) sterilization.

[0031] 2. Separation method (dilution plate method)

[0032] 2.1 Preparation of sample diluent:

[0033] Use a 1ml sterile pipette to draw 1ml of the enriched culture solution, put it into a test tube filled with 9ml of sterile water, oscillate and mix well and serve as 10 -1 diluent; then use a 1ml sterile pipette to draw 10 -1 Put 1ml of the diluent into a test tube filled with 9ml of sterile water, blow and suck three times, let the bacteria solution mix evenly, and serve as 10 -2 Diluent; change another sterile pipette to draw 10 -2...

Embodiment 2

[0046] The preparation of embodiment 2 liquid composite fermentation agent (microbial agent)

[0047] 1. Test materials: Brettanomyces castellum ZSM-001, which was isolated and screened from rice milk fermented liquid, the raw material of rice cake; Lactobacillus plantarum AS1.510, purchased from the Institute of Microbiology, Chinese Academy of Sciences; early indica rice is commercially available product.

[0048] 2. Production of liquid compound starter

[0049] 1) Cultivation of strains in inclined test tubes: Inoculate Brettanomyces castellum ZSM-001 with the preservation number of CCTCC NO: M207150 and commercially available Lactobacillus plantarum AS1.510 on yeast dextrose-peptone potato agar medium ( Translated by Hu Ruiqing, Yeast Characteristics and Identification Manual, Qingdao Ocean University Press, 1991. The medium was adjusted to pH 6.0 before sterilization) and MRS medium (Edited by Ling Daiwen, Lactic Acid Bacteria Classification Identification and Experimen...

Embodiment 3

[0079] The preparation of embodiment 3 solid-state composite leavening agent (microbial agent)

[0080] 1. Test material

[0081] The test strains were Brettanomyces castellus ZSM-001 and Lactobacillus plantarum AS1.510, and early indica rice was a commercially available product (same as Example 2).

[0082] 2. Production of solid-state compound starter

[0083] 1) Cultivation of strains in inclined test tubes: inoculate Brettanomyces castellum ZSM-001 with the preservation number of CCTCC NO: M207150 and commercially available Lactobacillus plantarum AS1.510 into yeast glucose sterilized by the aforementioned conventional method. Peptone Potato Agar Medium (translated by Hu Ruiqing, Handbook of Characterization and Identification of Yeast, Qingdao Ocean University Press, 1991, the pH of the medium was adjusted to about 6.0 before sterilization) and MRS medium (edited by Ling Daiwen, classification and identification of lactic acid bacteria And the experimental method, China...

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PUM

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Abstract

The invention relates to a strain used as hametz of microorganism, belonging to technical field of processing agricultural microorganism and food, which comprises the strain and the compound hametz ofplant lactocin as well as the application. The invention is characterized in that: the microzyme-Custer bouquet yeast strain can obtain by separating and filtering, which is suitable for fermenting the rice steamed sponge cake; the yeast strain is preserved in Chinese typical culturing and preserving centre and the preserved number is CCTCC NO: M207150. The microorganism compound hametz can be made by the ZSM-001 Custer bouquet yeast strain and AS1.510 plant lactocin (Lactobacillus plantarum), and can be used in rice fermented products, such as rice steamed sponge cakes. The invention has theadvantages of good fermenting performance and easy commercial process, and the products made by the invention have a typical sweet and sour perfume.

Description

technical field [0001] The invention belongs to the technical field of food fermentation and food processing, and in particular relates to the screening of a bacterial strain as a microbial starter, a composite starter (microbial agent) containing the bacterial strain and its application in rice cake products. Background technique [0002] Rice fermented food is a traditional food in my country, but at present most of it is produced by manual methods and traditional fermentation methods. Studying the starter of rice fermented food is of great significance for the industrial production of traditional fermented food. [0003] The microorganisms that play a major role in the production of rice cakes are yeast and lactic acid bacteria. The traditional production is natural fermentation or artificial fermentation by adding old pulp. Due to the complex microbial strains in the fermentation process, and the activity of microorganisms during the fermentation process And the ratio i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16A23L1/105C12R1/85A23L7/104
Inventor 赵思明熊善柏刘小翠谭汝成刘友明
Owner HUAZHONG AGRI UNIV
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