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Vegetable fermentation composite bacterial agent product

A compound bacterial agent and product technology, which is applied in the direction of bacteria, fungi, microorganisms, etc., can solve the problems of difficult growth and reproduction, poor adaptability, and inability to brew fermented pickles.

Inactive Publication Date: 2015-01-28
宁波北仑锐晟明杰生物科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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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  • Vegetable fermentation composite bacterial agent product

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Effect test

Embodiment 1

[0064] The technical problem solved by the present invention is to provide a kind of composite bacteria agent product for vegetable fermentation;

[0065] The compound microbial agent product for vegetable fermentation contains Lactobacillus plantarum CGMCC No.9405;

[0066] The composite bacterial agent product for vegetable fermentation is composed of the following bacterial agents: Lactobacillus plantarum CGMCC No.9405, Lactobacillus rhamnosus, Acetobacter and yeast, and the weight parts of the bacterial agent are: Lactobacillus plantarum CGMCC No. .9405 10 parts, 8 parts of Lactobacillus rhamnosus, 3 parts of Acetobacter, 2 parts of yeast;

[0067] The strain of Lactobacillus rhamnosus is CICC 21006, the strain of Acetobacter is CICC21684, and the yeast is Angel active yeast; the above strains are purchased from China Industrial Microorganism Culture Collection Management Center or from the market.

Embodiment 2

[0069] The technical problem that the present invention solves is to provide a kind of composite bacterial agent product for vegetable fermentation;

[0070] The compound microbial agent product for vegetable fermentation contains Lactobacillus plantarum CGMCC No.9405;

[0071] The composite bacterial agent product for vegetable fermentation is composed of the following bacterial agents: Lactobacillus plantarum CGMCC No.9405, Lactobacillus rhamnosus, Acetobacter and yeast, and the weight parts of the bacterial agent are: Lactobacillus plantarum CGMCC No. .9405 20 parts, 5 parts of Lactobacillus rhamnosus, 3 parts of Acetobacter, 0.5 parts of baker's yeast;

[0072] The strain of Lactobacillus rhamnosus is CICC 22151, purchased from China Industrial Microorganism Culture Collection and Management Center.

Embodiment 3

[0074] The technical problem that the present invention solves is to provide a kind of composite bacterial agent product for vegetable fermentation;

[0075] The compound microbial agent product for vegetable fermentation contains Lactobacillus plantarum CGMCC No.9405;

[0076]The composite bacterial agent product for vegetable fermentation is composed of the following bacterial agents: Lactobacillus plantarum CGMCC No.9405, Lactobacillus rhamnosus, Acetobacter and yeast, and the weight parts of the bacterial agent are: Lactobacillus plantarum CGMCC No. .9405 15 parts, Lactobacillus rhamnosus CICC201005 6 parts, Acetobacter 4 parts, low-sugar high-activity dry yeast 1 part;

[0077] The strain of Lactobacillus rhamnosus is CICC201005, purchased from China Industrial Microorganism Culture Collection and Management Center.

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Abstract

The invention discloses a vegetable fermentation composite bacterial agent product for pickled vegetable production, and belongs to the microbial preparation production field. The vegetable fermentation composite bacterial agent is composed of the following bacterial agents: lactobacillus plantarum CGMCC No.9405, lactobacillus rhamnosus, bacillus aceticus, and yeast. Firstly, lactobacillus plantarum, bacillus aceticus, lactobacillus rhamnosus and saccharomyces cerevisiae strains are cultured individually, are cultured for a predetermined time and then are centrifuged to collecting thalli, and powdered microbial powders of the strains are prepared by using a conventional microbial preparation production method; the prepared stain powders are mixed and blended according to the proportion, wherein the composition ratio of the stains is also obtained through carefully experimental investigation; selection and proportioning of the strains guarantee the production rate of pickled vegetable products, excellent flavor of the pickled vegetable products and good quality of the pickled vegetable products.

Description

technical field [0001] The invention belongs to the field of microbial preparation production, in particular to a composite microbial preparation product for vegetable fermentation. Background technique [0002] At present, the production of kimchi by pure lactic acid bacteria is still in its infancy. The lactic acid bacteria used are all proprietary strains for 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, so it is impossible to brew the unique taste of fermented kimchi. [0003] The Chinese invention patent application with the application number 201310574525.1 provides "a method for preparing a pickle fermenting agent and fermenting bacterial powder". Strain activation, preparation of enrichment medium, enrichment culture of activated strains, centrifugal concen...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N1/16C12R1/25C12R1/225C12R1/02C12R1/865
CPCC12N1/16C12N1/20C12N1/185C12N1/205C12R2001/02C12R2001/225C12R2001/25C12R2001/865
Inventor 李建树李政
Owner 宁波北仑锐晟明杰生物科技发展有限公司
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