Lactobacillus plantarum for food fermentation and applications thereof

A technology of Lactobacillus plantarum and food fermentation, applied in the fields of application, food preparation, food science, etc., to achieve the effects of good fermentation characteristics, fluffy taste, and good shape

Inactive Publication Date: 2010-04-07
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no lactic acid bacteria strain suitable

Method used

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  • Lactobacillus plantarum for food fermentation and applications thereof
  • Lactobacillus plantarum for food fermentation and applications thereof
  • Lactobacillus plantarum for food fermentation and applications thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1: Isolation, screening and identification of strains

[0031] 1. Separation medium: MRS agar medium components, the specific components and their proportions are as follows:

[0032] Peptone 10.0g, beef extract 10.0g, yeast extract 5.0g, dipotassium hydrogen phosphate 2.0g, diammonium citrate 2.0g, sodium acetate 5.0g, glucose 20.0g, Tween 80 1mL, magnesium sulfate 0.58g, manganese sulfate 0.25g, calcium carbonate 5.0g, distilled water 1000mL. Adjust the pH value to 6.2-6.4, and autoclave (101Kpa, 121°C) for 30min.

[0033] 2. Separation method (dilution plate method)

[0034] 2.1 Preparation of sample diluent:

[0035] 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 bact...

Embodiment 2

[0056] The preparation of embodiment 2 solid-state compound fermentation agent (microbial agent)

[0057] 1. Test material

[0058] The bacterial strain used in the test is the Brettanomyces castellum ZSM-001 (the preservation number is CCTCCNO: M207150; the patent application number 2007100536112, the patent publication number is CN101173223, and the patent publication date is May 7, 2008) isolated and identified by the applicant before. Japan) and Lactobacillus plantarum ZSM-002 (preservation number: CCTCC NO.M209127); the food raw material is early indica rice (commercially available product).

[0059] 2. Production of solid-state single-species starter and solid-state composite starter

[0060] 1) Cultivation of strains in inclined test tubes: inoculate Brettanomyces castellens ZSM-001 and Lactobacillus plantarum ZSM-002 on the yeast dextrose peptone potato agar medium sterilized according to the aforementioned conventional method (translated by Hu Ruiqing, Saccharomyces ...

Embodiment 3

[0083] The comparative experiment of embodiment 3 solid-state composite starter and solid-state single strain starter

[0084] 1. Test material

[0085] In the present example, the solid-state composite starter is made according to the method of Example 2 (the ratio of the volume of the suspension of Brettanomyces castellum ZSM-001 and Lactobacillus plantarum ZSM-002 is 1:9) , the solid-state single leavening agent is made by the method of embodiment 2, and the early indica rice is a commercially available product (same as embodiment 2).

[0086] 2. Comparison of rice cake made by solid-state composite starter and solid-state single-species starter

[0087] According to the preparation method of the rice cake in Example 2, the rice cake was produced and evaluated for sensory quality (results are shown in Table 3), and the addition amount of the solid-state composite starter was the same as that of the solid-state single-species starter.

[0088] Table 3 The sensory quality e...

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Abstract

The invention belongs to the technical field of agricultural microbiology and food processing, particularly to a bacterial strain as a microbial starter, comprising a composite starter of the bacterial strain and Brettanomyces custersii and applications. The invention is characterized in that Lactobacillus-plantarum for rice cake fermentation is obtained by separating and screening. The bacterial strain is stored in CCTCC (China Center for Type Culture Colletion), and the CCTCC number is M209127. The microbial composite starter is produced by utilizing Lactobacillus-plantarum ZSM-002 bacterial strain and Brettanomyces custersii ZSM-001. The microbial composite starter can be applied to rice fermented products, including the application thereof in the rice cake products. The microbial composite starter has good fermenting property, and is easy for industrialized production. In addition, the products have typical sweet and sour flavor.

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 hair cake is a traditional rice fermented food in my country. It has fluffy, soft, good viscoelasticity, moderate sweet and sour flavor characteristics, rich in water-soluble protein, polysaccharide, polypeptide, vitamins, minerals and other nutrients. Because of its unique flavor and Taste is very popular among consumers. However, most of them are produced by manual workshops and old pulp fermentation methods. Due to the complex microbial strains in the fermentation process, and the activity and proportion of microorganisms are prone to change during the fermentation process, they are easily contaminated by miscellaneous bacteria, wh...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N1/16A23L1/105C12R1/25C12R1/645A23L7/104
Inventor 赵思明熊善柏方炎鹏郭蕾刘小翠刘友明刘茹
Owner HUAZHONG AGRI UNIV
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