Method for inoculating lactobacillus to rapidly reduce nitrite content in pickles

A technology for inoculating lactic acid bacteria and lactic acid bacteria, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of high production conditions, high product costs, and vegetable nutrition damage, and achieve easy control of the fermentation process, low production costs, and inhibition The effect of growth

Inactive Publication Date: 2011-04-20
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese patent ZL96119451.0 salt-free fermentation industrial production of pickled vegetables and its preparation method will destroy the nutrition of vegetables by blanching, and it is only suitable for industrial production with fermentation tanks
Chinese patent ZL200410088

Method used

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  • Method for inoculating lactobacillus to rapidly reduce nitrite content in pickles
  • Method for inoculating lactobacillus to rapidly reduce nitrite content in pickles
  • Method for inoculating lactobacillus to rapidly reduce nitrite content in pickles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Culture medium preparation

[0025] Strain activation medium: MRS medium

[0026] Liquid seed medium: liquid MRS medium (MRS medium without agar is liquid MRS medium)

[0027] (2) Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus casei were respectively activated according to the strain instructions provided by the Microbial Culture Collection Center of Guangdong Institute of Microbiology.

[0028] (3) Inoculate the activated Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus casei in 50mL of the liquid MRS medium prepared in (1) respectively in (2), culture at 37°C for 48h, and then inoculate 2.5mL Insert the lactic acid bacteria solution into 50mL of the liquid MRS medium prepared in (1), carry out step-by-step expansion culture, and prepare the first-level seed solution and the second-level seed solution successively, so that the number of viable bacteria in the second-level seed solution reaches 10 7 -10 8 CFU / ml.

[0029] (4) Put ...

Embodiment 2

[0036] (1) Culture medium preparation

[0037] Strain activation medium: MRS medium

[0038] Liquid seed medium: liquid MRS medium (MRS medium without agar is liquid MRS medium)

[0039] (2) Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus casei were respectively activated according to the strain instructions provided by the Microbial Culture Collection Center of Guangdong Institute of Microbiology.

[0040] (3) Inoculate the activated Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus casei in 50mL of the liquid MRS medium prepared in (1) respectively in (2), culture at 37°C for 48h, and then inoculate 2.5mL Insert the lactic acid bacteria solution into 50mL of the liquid MRS medium prepared in (1), carry out step-by-step expansion culture, and prepare the first-level seed solution and the second-level seed solution successively, so that the number of viable bacteria in the second-level seed solution reaches 10 7 -10 8 CFU / m1.

[0041] (4) Put ...

Embodiment 3

[0048] (1) Culture medium preparation

[0049] Strain activation medium: MRS medium

[0050] Liquid seed medium: liquid MRS medium (MRS medium without agar is liquid MRS medium)

[0051] (2) Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus casei were respectively activated according to the strain instructions provided by the Microbial Culture Collection Center of Guangdong Institute of Microbiology.

[0052] (3) Inoculate the activated Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus casei in 50mL of the liquid MRS medium prepared in (1) respectively in (2), culture at 37°C for 48h, and then inoculate 2.5mL Insert the lactic acid bacteria solution into 50mL of the liquid MRS medium prepared in (1), carry out step-by-step expansion culture, and prepare the first-level seed solution and the second-level seed solution successively, so that the number of viable bacteria in the second-level seed solution reaches 10 7 -10 8 CFU / ml.

[0053] (4) Put ...

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Abstract

The invention discloses a method for inoculating lactobacillus to rapidly reduce nitrite content in pickles, comprising inoculating lactobacillus seed liquor that is activated and intermediately cultured in salt water for fermenting pickles, the method is characterized in that the lactobacillus seed liquor comprises Lactobacillus plantarum seed liquor, Lactobacillus brevis seed liquor and lactobacillus casei seed liquor in volume ratio of 1-3: 1-3: 1-3. The nitrite content in pickles prepared through the method can be obviously reduced; and the sensory quality is close to traditional fermented pickles. The product of the invention is simple to prepare and broad in application prospect, the fermentation period is shortened on the basis of traditional fermented pickles and the food safety of the traditional pickles is obviously improved; therefore, the product of the invention has positive significance for realizing standardized and modernized production of the pickles.

Description

technical field [0001] The invention relates to a kimchi fermentation process artificially inoculated with lactic acid bacteria, in particular to a method for rapidly reducing nitrite content in kimchi by artificially inoculating lactic acid bacteria. Background technique [0002] Kimchi is a famous traditional food in my country, but because the traditional processing method mainly relies on natural fermentation, and vegetables are easy to accumulate nitrate, when the nitrate in vegetables is fermented under anaerobic conditions, nitrite is generated due to the action of nitrate reductase Salt. Excessive accumulation of nitrite in the human body, on the one hand, can cause human blood hypoxia poisoning, on the other hand, nitrite can combine with secondary amines to form ammonium nitrite, a strong carcinogen, causing great food safety problems. [0003] Since most lactic acid bacteria do not have cytochrome oxidase system and amino acid decarboxylase, they cannot reduce nit...

Claims

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Application Information

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IPC IPC(8): A23L1/015A23L1/218A23L5/20A23L19/20
Inventor 陈延应铁进卫玲玲
Owner ZHEJIANG UNIV
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