Pickle zymocyte microbial inoculum, and preparation method and application thereof

A technology of fermenting bacteria and bacterial preparations, which is applied in the field of kimchi fermentation bacterial preparations and preparations, can solve the problems of unstable product quality, long kimchi fermentation cycle, and difficult rectal colonization, so as to reduce the risk of coronary heart disease and highlight health care Function, the effect of preventing excessive absorption

Inactive Publication Date: 2014-04-16
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0012] In order to solve the above technical problems, the present invention provides a kind of production method of probiotic pickles and fermented bacterial preparations thereof, which solves the problem that the production of pickles by natural fermentation has a long fermentation cycle, and

Method used

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  • Pickle zymocyte microbial inoculum, and preparation method and application thereof

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Experimental program
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Effect test

Embodiment 1

[0030] (1) Preparation of starter: Bacillus coagulans and Lactobacillus plantarum were value-added cultured in MRS liquid medium at 30°C for 18-22h, respectively, and centrifuged at 4000r / min and 4°C for 15min to collect the bacteria , with a ratio of 1:2, the total amount of mixed bacteria is 2×10 7 CFU, with 8 parts of skimmed milk powder, 8 parts of maltose, 8 parts of sodium glutamate, and 100 parts of sterile water as a combined protective agent, pre-freeze at -80°C for 2 hours, and transfer the sample to a freeze dryer immediately after it is completely frozen freeze-dried for 24 hours. Different rotation speed, temperature and time mainly affect the survival rate; determine the optimal rotation speed, temperature and time during concentration to ensure the survival rate of strain collection.

[0031]Vacuum freeze-drying is to first freeze the bacterial suspension in a low temperature environment lower than the triple point, and then vacuumize, the free water inside and...

Embodiment 2

[0039] (1) Preparation of starter: Inoculate the preserved Bacillus coagulans and Lactobacillus plantarum strains in MRS liquid medium to activate the third-generation microscopic examination without impurities, then transfer them to new MRS medium and cultivate them for 12h-18h, so that Bacteria concentration reached 10 7 At the order of individual / mL, store in a 4°C refrigerator for later use.

[0040] (2) Bacillus coagulans and Lactobacillus plantarum were centrifuged at 4000r / min and 3°C for 20 minutes to collect the bacteria, and the bacteria were mixed at a ratio of 1:1, and the total bacteria volume was 1×10 7 CFU, with 6 parts of skimmed milk powder, 5 parts of maltose, 5 parts of sodium glutamate, and 90 parts of sterile water as a combined protective agent, pre-freeze at -90°C for 1 hour, and transfer the sample to a freeze dryer immediately after it is completely frozen freeze-dried for 25 hours.

[0041] (2) The technological process of inoculating fermented kimc...

Embodiment 3

[0046] Strain growth and cell collection: Inoculate the strains in MRS liquid medium with 5% inoculation amount, and cultivate them at 30°C for 18-22 hours, so that Bacillus coagulans and Lactobacillus plantarum are in a stable growth period, and wait for the microscope After checking that there is no miscellaneous bacteria, put equal amounts into 15mL sterile centrifuge tubes, centrifuge at 4000r / min for 15min at 4°C, discard the supernatant to collect the bacteria, and the total mixed bacteria volume is 1.52×10 7 CFU. Preparation of protective agent: Weigh 7.06 parts of skimmed milk powder, 6.46 parts of maltose, and 6.70 parts of sodium glutamate in proportion to dissolve them in 100 parts of sterile water test tubes, sterilize them respectively, and mix well to make a compound protective agent. Among them, the sodium glutamate and maltose protective agent solution were sterilized by filtration with a filter membrane with a pore size of 0.22 μm, and the skimmed milk powder ...

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Abstract

The invention belongs to the field of zymocyte microbial inocula, and particularly relates to a pickle zymocyte microbial inoculum, and a preparation method and application thereof. The pickle zymocyte microbial inoculum is composed of the following components in parts by weight: 6-8 parts of skimmed milk powder, 5-8 parts of maltose, 5-8 parts of sodium glutamate, 90-110 parts of sterilized water and zymocyte; and on the basis of the weight parts of the sterilized water, the zymocyte bacterial count is 1-2 10<5>CFU/mL, and the zymocyte is composed of Bacillus coagulans and lactobacillus plantarum in a strain ratio of 1:(0.5-3). The nitrite content in the fermented pickle finished product is lower (1.5-3.0 ug/ml), the free amino acid content is higher (2.7-4.0 g/L), and the total amount of organic acids is higher (17.0-24.0 mg/mL); and the microbial inoculum has favorable sensory quality and greatly shortens the fermentation period to 4-8 days. After being subjected to 0.1Mpa vacuum packaging, thermal sterilization in an 85 DEG C water bath for 10 minutes, addition of 20mg/100g potassium sorbate preservative and preservation for 3 months, the fermented pickle still contains the probiotic viable count of 1.0*10<3>-1.0*10<5>CFU/ml and has higher survival amount, and thus, can still maintain certain viable count after long shelf life of the product, so that the pickle has more outstanding health-care function.

Description

[0001] technical field [0002] The invention belongs to the field of fermenting bacteria agents, and in particular relates to a pickle fermenting bacteria agent, a preparation method and an application thereof. [0003] Background technique [0004] Kimchi is one of the typical representatives of traditional fermented foods in my country. It has a long history and profound culture. Because it is fresh, crisp, sweet and sour, and has the effect of appetizing and invigorating the spleen, it is very popular and loved by consumers. The production of Sichuan pickles is mainly based on the fermentation of lactic acid bacteria, as well as the activities of microorganisms such as alcohol fermentation and acetic acid fermentation. . Sichuan pickles attract many domestic and foreign consumers with its unique sensory flavor, extremely rich nutrition, and very important health care effects on the human body, so that the food culture of pickles can be quickly spread and passed on f...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L1/218C12R1/07C12R1/25A23L19/20
Inventor 潘明王世宽洪玉程李再新高明燕
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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