Preparation method of composite microbial starter culture and application thereof

A technology of compound microorganisms and starter, applied in the field of food processing, can solve the problems of unguaranteed product safety, long fermentation production cycle, easy changes in the activity and proportion of fermentation strains, etc., to achieve production controllability and modern production. , the effect of improving quality

Inactive Publication Date: 2014-06-11
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although natural fermented vegetable products still occupy the mainstream of the consumption of fermented vegetable products at present, due to the long fermentation production cycle, unstable product quality, easy changes in the activity and proportion of fermented strains, and the safety of products cannot be guaranteed, it is urgent need to strengthen its modern industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1.1 Preparation of medium

[0016] The culture medium of Lactobacillus plantarum and Lactobacillus sake is MRS medium, and the specific components are: 10g peptone, 10g beef extract, 5g yeast extract, 2g diammonium hydrogen citrate, 20g glucose, Tween 80 1mL, sodium acetate 5g, phosphoric acid Dipotassium hydrogen 2g, magnesium sulfate 0.58g, manganese sulfate 0.25g, distilled water 1000mL, pH value 6.2~6.6, steam sterilization at 121℃ for 15min.

[0017] Lactococcus lactis and Leuconostoc enterococci culture medium M17 medium, the specific components are: tryptone 5g, fish peptone 5g, beef extract 5g, yeast extract 2.5g, ascorbic acid 0.5g, magnesium sulfate 0.25g, glycerol 10.0g , lactose 3g, dipotassium hydrogen phosphate 5g, distilled water 1000mL, plus 1% glucose. Adjust the pH value to 6.7~7.1 with NaOH, and steam sterilize at 121°C for 15 minutes.

[0018] The culture medium of Hansenula debari is PDA medium, and the specific ingredients are: 200g of potatoes, ...

Embodiment 2

[0042] Prepare freeze-dried starter according to the method in embodiment 1, compound as follows:

[0043] Mix Lactobacillus plantarum, Lactobacillus sake, Lactococcus lactis, Leuconostoc enterococci and Hansenula debari according to the mass ratio of 2:2:1:1:1 to prepare a compound microbial starter .

[0044] The application of composite starter in the preparation of sour cabbage, its concrete steps are as follows:

[0045] Wash the selected fresh, disease-free and mildewed cabbage with clean water, place them layer by layer in the fermentation container to 90% of the volume of the container, and then add sterilized water cooled to 20~25°C (boiling at 100°C for 30 minutes) ) to the top of the cabbage just covered; according to the inoculation amount of 0.15‰~0.5‰ of the cabbage weight, add the compound microbial starter, and add the Ca with a final concentration of 0.4~0.6‰ 2+ ; Sealed fermentation at 20-25°C for 72-120 hours to obtain the finished product of fermented sour ...

Embodiment 3

[0047] Prepare freeze-dried starter according to the method in embodiment 1, compound as follows:

[0048] Mix Lactobacillus plantarum, Lactobacillus sake, Lactococcus lactis, Leuconostoc enterococci and Hansenula debari according to the mass ratio of 3:3:2:2:2 to prepare a compound microbial starter .

[0049] The application of composite starter in the preparation of sour cabbage, its concrete steps are as follows:

[0050] Wash the selected fresh, disease-free and mildewed cabbage with clean water, place them layer by layer in the fermentation container to 90% of the volume of the container, and then add sterilized water cooled to 20~25°C (boiling at 100°C for 10 minutes) ) to the top of the cabbage just covered; according to the inoculation amount of 0.15‰~0.5‰ of the cabbage weight, add the compound microbial starter, and add the Ca with a final concentration of 0.4~0.6‰ 2+ ; Sealed fermentation at 20-25°C for 72-120 hours to obtain the finished product of fermented sou...

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PUM

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Abstract

The invention discloses a preparation method of a composite microbial starter culture and application thereof. The method is characterized by comprising the following steps: separating out lactobacillus plantarum, lactobacillus sake, lactococcus lactis and leuconostoc mesenteroides from a fermentation liquor of natural fermentation sauerkraut, producing strains by taking dabaryomyces hansenii as a leavening agent; independently producing the leavening agent, so that the viable count is greater than or equal to 10<9> per ml, and then respectively preparing freeze drying powder from different strains; evenly mixing according to the mass ratio of the lactobacillus plantarum to the lactobacillus sake to the lactococcus lactis to the leuconostoc mesenteroides to the dabaryomyces hansenii being (2-3):(2-3):(1-2):(1-2):(1-2), so as to prepare the composite microbial starter culture. The composite microbial starter culture is applied to a fermented vegetable product, so that growth of infectious microbes and harmful bacteria can be avoided, the quality of the fermented vegetable product can be improved, meanwhile, compared with a single strain starter culture, more flavor substances can be generated by adopting the composite microbial starter culture of the saccharomycetes and the lactic acid bacteria, the flavor is closer to the traditional natural fermented vegetable products, and production controllability and modern production are achieved.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a preparation method of a composite microbial starter and its application in fermented vegetable products. Background technique [0002] Naturally fermented vegetable products are formed by marinating fresh Chinese cabbage, white radish, cucumber, mustard greens, etc. in a container for a period of time with salt water. Due to the fermentation of microorganisms, it produces a unique flavor and taste, and it is still loved by the majority of residents in the northern region. [0003] Although natural fermented vegetable products still occupy the mainstream of the consumption of fermented vegetable products at present, due to the long fermentation production cycle, unstable product quality, easy changes in the activity and proportion of fermented strains, and the safety of products cannot be guaranteed, it is urgent It needs to strengthen its modern industrial production. Contents o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/16A23L1/218C12R1/25C12R1/225C12R1/78C12R1/01A23L19/20
Inventor 乌日娜伍俊瑞岳喜庆
Owner SHENYANG AGRI UNIV
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