Straight throw type leaven of sauerkraut

A direct-injection starter and a technology for the production of starter, which is applied in the fields of acid preservation of fruits/vegetables, food preparation, food science, etc., can solve the problems of poor fermentation, unstable fermentation quality, long fermentation cycle, etc., and reduce sub- The content of nitrate, the effect of improving food safety and shortening the fermentation cycle

Inactive Publication Date: 2008-12-10
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of natural fermentation, it will inevitably be affected by many factors, such as production season, salt amount, operating hygiene conditions, etc., which may easily lead to poor fermentation or fermentation failure
In addition, the use of natural fermentation also has many disadvantages such as long fermentation period, unstable fermentation quality, and unfavorable for factory, large-scale and standardized production.

Method used

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  • Straight throw type leaven of sauerkraut

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Embodiment 1

[0037] The 5 strains of lactic acid bacteria used in the present invention were all purchased from China Industrial Microorganism Culture Collection Center, which were: Lactobacillus plantarum CICC6051, Pediococcus lactis CICC10146, Leuconostoc enterococci CICC6005, Lactococcus lactis CICC6029, Lactobacillus brevis CICC20014, the present invention The above bacterial strains are referred to as A bacteria, B bacteria, C bacteria, D bacteria, E bacteria for short.

[0038] 1. Selection of fermentation strains and preparation of medium

[0039] Bacteria A——Lactobacillus plantarum CICC6051, the culture medium is 0.5% of yeast extract and 0.6% of sterile calcium carbonate added to 5°Bé wort.

[0040] B bacteria - Pediococcus lactis CICC10146, the medium is 3 grams of malt extract, 10 grams of glucose, 3 grams of yeast extract, 5 grams of peptone, and 1000 milliliters of water.

[0041] Bacteria C—Leuconostoc enterococci CICC6005, the culture medium is disodium hydrogen phosphate 0...

Embodiment 2

[0057] 1. Selection of fermentation strains and preparation of medium

[0058] Bacteria A——Lactobacillus plantarum CICC6051, the culture medium is 0.5% of yeast extract and 0.6% of sterile calcium carbonate added to 5°Bé wort.

[0059] B bacteria - Pediococcus lactis CICC10146, the medium is 3 grams of malt extract, 10 grams of glucose, 3 grams of yeast extract, 5 grams of peptone, and 1000 milliliters of water.

[0060] Bacteria C—Leuconostoc enterococci CICC6005, the culture medium is disodium hydrogen phosphate 0.14% sucrose 10%, peptone 0.25%, potassium dihydrogen phosphate 0.03%, pH7.0~7.2.

[0061] Bacteria D—Lactococcus lactis CICC6029, the culture medium is 0.5% beef extract, 0.5% yeast extract, 1% peptone, 1% glucose, 0.5% lactose, 0.5% sodium chloride, pH6.8.

[0062] Bacteria E——Lactobacillus brevis CICC20014, the medium is 7.5 grams of yeast extract, 7.5 grams of peptone, 10 grams of glucose, 2 grams of potassium dihydrogen phosphate, 100 ml of tomato juice, 800.5...

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Abstract

The invention provides a sauerkraut (Direct Vat Set) DVS. Five lactobacillus production leavens such as lactobacillus plantarum, pediococcus acidilactici, leuconostoc mesenteroides, lactic lactococcus, lactobacillus brevis, and the like, are firstly prepared; the viable count of all production leavens is not less than 10<9> / ml; subsequently, the five lactobacillus production leavens are frozen dryly; according to the weight portions of the dryly frozen bacteria powder, 3-5 of lactobacillus plantarum, 2-4 of pediococcus acidilactici, 1-3 of leuconostoc mesenteroides, 1-3 of lactic lactococcus and 3-5 of lactobacillus brevis are taken and uniformly mixed so as to obtain the mixed dryly frozen leaven powder. The product of the invention can obviously shorten the fermentation period of the sauerkraut, lead the product to have acid bitterness and good taste, greatly reduce the content of the nitrite in the product, improve the edible safety of the product, and lead the yield of the sauerkraut to be improved from about 30% of natural fermentation to more than 40% at the same time.

Description

(1) Technical field [0001] The invention relates to a mixed preparation of active lactic acid bacteria for producing sauerkraut. (2) Background technology [0002] Foreign researches on direct-injection starter originated in the 1980s, mainly focusing on yogurt and cheese, and relatively few applications in vegetable pickling. In our country, the development and application of starter is still a new field. At present, in addition to the development and application of starters for dairy products, most fermented foods still follow the traditional natural fermentation process. Therefore, novel starters suitable for fermentation of different raw materials need to be developed urgently. The traditional vegetable pickling is microbial fermentation by natural selection, which has many disadvantages such as long fermentation period, unstable fermentation quality, and unfavorable for industrialization, large-scale and standardized production. The use of pure bacteria inoculation f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/03A23B7/10A23L19/20A23L29/00
Inventor 程涛韩建春陈成
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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