Lactic acid bacteria complex inoculant for Chinese sauerkraut fermentation

Abstract

The invention discloses a lactic acid bacteria complex inoculant for Chinese sauerkraut fermentation and relates to a lactic acid bacteria complex inoculant. The lactic acid bacteria complex inoculant is mainly used for solving the problems that the existing fermentation process cannot achieve short fermentation time, good flavor and high quality at the same time. Active ingredients of the lactic acid bacteria complex inoculant comprise Lactobacillus sunkii, Lactobacillus curvatus, Lactobacillus parabuchneri and Lactobacillus oligofermentans. The inoculant has high synergistic effect and forms a stable ecological system in an autologous manner, so that not only can vegetables quickly enter a fermentation state, but also flavor substances such as lactic acid, acetic acid and alcohol can be produced by quick breeding in a fermentation system, and thus, the flavor of the artificially fermented vegetables is close to that of naturally fermented vegetables, the operation is simple and easy, and the cost is low. And moreover, the lactic acid bacteria complex inoculant can be used for fermenting vegetables such as Chinese cabbages, cabbages, radishes and cucumbers.

Description

technical field [0001] The invention relates to a lactic acid bacteria composite bacterial agent. Background technique [0002] Traditional fermented vegetables are one of the most productive vegetable processing products in my country. They are made by fermenting naturally occurring microorganisms such as lactic acid bacteria. About 3,000 years ago, my country had the production process of fermented vegetables, such as Sichuan pickles, pickles, and Yangzhou pickles. With the development of the modern food industry and the continuous improvement of consumers' food safety and health requirements, there is an urgent need to produce fermented vegetables with low salt and low nitrite content to achieve standardized and large-scale production and processing. Artificially fermented vegetables can fully meet people's demands. [0003] At present, the processing of fermented vegetables in developed countries such as the United States, Japan, and South Korea mostly adopts artificia...

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Problems solved by technology

[0006] The present invention aims to solve the problem that the existing fermentation process cannot take into account short fermen

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