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Microbial agent for producing pickles

A microbial inoculum and kimchi technology, applied in the directions of microorganisms, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of difficulty in growth and reproduction, poor adaptability, and no development of special strains for kimchi, etc.

Active Publication Date: 2015-01-21
拜肯生物科技(上海)股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production of kimchi by pure lactic acid bacteria is still in its infancy. The lactic acid bacteria used are all proprietary strains of yogurt, lactic acid and other products, and no special strains suitable for kimchi production have been developed.
This type of flora has poor adaptability in the specific environment of the kimchi making substrate, and it is difficult to grow and reproduce, and it is impossible to brew the unique taste of fermented kimchi

Method used

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  • Microbial agent for producing pickles
  • Microbial agent for producing pickles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] The products and technical solutions in this example are summarized as follows:

[0066] A microbial inoculum used in the production of pickles;

[0067] The microbial agent product contains Lactobacillus plantarum CGMCC NO.9405;

[0068] The microbial inoculum product is composed of the following inoculum: Lactobacillus plantarum CGMCC NO. 9405, Acetobacter and yeast. The weight parts of the inoculum are: 15 parts of Lactobacillus plantarum CGMCC9405, 4 parts of Acetobacter, yeast 1 serving.

[0069] Said Acetobacter CICC 21684, purchased from China Industrial Microbial Culture Collection and Management Center;

[0070] The yeast was purchased from Angel active dry yeast.

Embodiment 2

[0072] A microbial inoculum used for the production of kimchi;

[0073] The microbial agent product contains Lactobacillus plantarum CGMCC NO.9405;

[0074] The microbial inoculum product is composed of the following inoculum: Lactobacillus plantarum CGMCC NO. 9405, Acetobacter and yeast. The weight parts of the inoculum are: 10 parts of Lactobacillus plantarum CGMCC9405, 3 parts of Acetobacter, yeast 2 servings.

[0075] Said Acetobacter CICC 20056, purchased from China Industrial Microbial Culture Collection and Management Center;

[0076] The yeast is purchased from Angel active dry yeast for bread fermentation.

Embodiment 3

[0078] A microbial inoculum used for the production of kimchi;

[0079] The microbial inoculum product is composed of the following inoculum: Lactobacillus plantarum CGMCC NO. 9405, Acetobacter and yeast. The weight parts of the inoculum are: 20 parts of Lactobacillus plantarum CGMCC9405, 5 parts of Acetobacter and yeast 1 serving.

[0080] All three kinds of bacteria use their freeze-dried bacterial powder.

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Abstract

The invention discloses a microbial agent for producing pickles, belonging to the field of production of microbial preparations. The microbial agent product contains lactobacillus plantarum CGMCC NO.9405, and consists of the following agents: lactobacillus plantarum CGMCC NO.9405, bacillus aceticus and saccharomycetes. The preparation method comprises the following steps: singly culturing the lactobacillus plantarum, bacillus aceticus and saccharomyces cerevisiae strains, centrifuging to collect the thallus after culturing by a preset period of time, and preparing microbial powder of each strain by utilizing a conventional microbial preparation production method; and mixing and blending the prepared microbial powder according to a ratio. According to the selection and ratio of the strains, the production speed, good flavor and quality of pickle products are guaranteed, so that the production safety of the pickles is high, and the product is standard and consistent, can be suitable for large-scale industrial production and manual workshop type production and has wide application market.

Description

Technical field [0001] The invention belongs to the field of microbial preparation production, and particularly relates to the preparation of a microbial preparation for pickle production and a production method thereof. Background technique [0002] At present, there are two main methods of microorganisms used in kimchi production. One is to use natural fermentation to prepare kimchi products, and to produce kimchi products using natural strains that exist in the kimchi production environment. Almost all fermented kimchi produced in China uses this method. The quality of such products is unstable, the product standards are extremely irregular, and there are serious food safety risks; the second method is to use cultured pure lactic acid bacteria for production, among which the bacteria are Lactobacillus plantarum, Lactobacillus casei and other lactic acid bacteria. Shen Guohua is equal to "China Condiments" published in the sixth issue of 2002, "Application Research of Pure Bact...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12N1/18A23L1/218C12R1/25C12R1/865C12R1/02A23L19/20
CPCC12N1/18C12N1/20
Inventor 李建树李政
Owner 拜肯生物科技(上海)股份有限公司
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