Debaryomyces hansenii as well as fermentation fluid, mixed fermentation fluid and application thereof to secondary fermentation of vegetables

A technology of mixed fermentation and yeast, applied in the application, lactobacillus, fungi and other directions, can solve the problems of uncontrolled alcohol fermentation, damage to normal flavor, reduced crispness of kimchi, etc., to accelerate the formation of antioxidant substances, shorten the Production cycle, the effect of improving edibility

Active Publication Date: 2015-04-29
湖南彭记坊农业科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Kimchi is mainly fermented by lactic acid bacteria. The fermentation of lactic acid bacteria produces a large amount of organic acids, and the fermentation of yeast produces a large amount of alcohol flavor components. After the kimchi is fermented and mature, it is usually pasteurized, but the kimchi that has been sterilized by heat will reduce its crispness and darken its color. , loss of flavor
A common problem in the fermented vegetable industry is the appearance of flat bags, spoilage during shelf life, usually due to yeast
[0005] At present, no artificial yeast is added

Method used

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  • Debaryomyces hansenii as well as fermentation fluid, mixed fermentation fluid and application thereof to secondary fermentation of vegetables
  • Debaryomyces hansenii as well as fermentation fluid, mixed fermentation fluid and application thereof to secondary fermentation of vegetables
  • Debaryomyces hansenii as well as fermentation fluid, mixed fermentation fluid and application thereof to secondary fermentation of vegetables

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0025] Example 1:

[0026] A kind of Debaryomyces hansenii W08, deposited in the General Microbiology Center of China Microbial Culture Collection Management Committee on February 17, 2012, deposit number: CGMCC No.5770, deposit address: Chaoyang, Beijing Institute of Microbiology, Chinese Academy of Sciences, No. 1, Yard 3, Beichen West Road, District.

[0027] The morphological characteristics of Debaryomyces hansenii W08 are consistent with the description of Saccharomyces in the bacterial identification manual. After sequencing its DNA, it can be determined that the strain of the present invention is Hansende. A new subspecies of Debaryomyces hansenii, named Debaryomyces hansenii W08. Its specific morphological characteristics are as follows:

[0028] The morphology of the colony is round, with neat edges, raised in the middle, white, and moist on the surface. After microscopic examination, the morphology of the bacterial cells is round, oval, or elliptical, with obvious nuclei...

Example Embodiment

[0031] Example 2:

[0032] A Debaryomyces hansenii fermentation broth is obtained by inoculating the Debaryomyces hansenii in a PDA liquid medium for cultivation. The specific culture method is as follows:

[0033] (1) Preparation of PDA liquid medium: take 2% (W / W) first fermented vegetable pulp, 1% (W / W) whey powder, 0.5% (W / W) green tea At the end, 4% (W / W) salt, 92.5% (W / W) water, natural pH; then sterilize the PDA liquid medium at 95°C for 15 minutes, and wait until the liquid medium is cooled to room temperature for use.

[0034] (2) Fermentation: The Debaryomyces hansenii of Example 1 was inoculated into the PDA liquid medium prepared in the previous step (1) according to the inoculation amount of 1% (W / W), and cultured at 25°C Temperature incubation for 36h.

[0035] In Example 2, Debaryomyces hansenii fermentation broth can be prepared by culturing Debaryomyces hansenii with the PDA liquid medium with the following components: 1 to 3 wt% of the first fermentation vegetable p...

Example Embodiment

[0037] Example 3:

[0038] A mixed fermentation broth, comprising the Debaryomyces hansenii fermentation broth, the Lactobacillus plantarum fermentation broth, and the Leuconostoc mesenteroides fermentation broth of Example 2, wherein the Debaryomyces hansenii fermentation broth and the Lactobacillus plantarum fermentation broth The mass ratio of liquid to Leuconostoc mesenteroides fermentation liquid is 1:1:1.

[0039] Among them, the fermentation broth of Lactobacillus plantarum is prepared by the following method:

[0040] Take 2% (W / W) whey powder, 1% (W / W) lactose, 1% (W / W) salt, 96% (W / W) water to prepare a liquid medium, and mix the liquid Cultivation is based on sterilizing at 90°C for 15 minutes, then cooling to room temperature for use.

[0041] The Lactobacillus plantarum was inoculated into the above liquid medium at an inoculum of 2% (W / W) and cultured for 48 hours to obtain a Lactobacillus plantarum fermentation broth.

[0042] The culture medium and preparation method o...

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Abstract

The invention discloses debaryomyces hansenii as well as a fermentation fluid, a mixed fermentation fluid and application thereof to secondary fermentation of vegetables, wherein the debaryomyces hansenii is (Debaryomyces hansenii) W08 with preservation number of CGMCC No.5770. The invention also discloses a debaryomyces hansenii fermentation fluid which is obtained by inoculating the debaryomyces hansenii in a PDA fluid medium to culture. The invention also discloses a mixed fluid which comprises the debaryomyces hansenii fermentation fluid, a lactobacillus plantarum fermentation fluid and a leuconostoc mesenteroides fermentation fluid; the mixed fermentation fluid is applied to the secondary fermentation of vegetables, and has the effects of forming special micro-ecological environment and accelerating the forming of more substances with favorable flavor of vegetables to improve the edibility.

Description

technical field [0001] The invention relates to the technical field of microorganisms applied to food processing, in particular to Debaria hansenii and its fermented liquid, and also to a mixed fermented liquid containing the Debaria hansenii and the mixed fermented liquid used in vegetables. Application in secondary fermentation. Background technique [0002] Fermented vegetables are an important variety in people's daily food, and there are many kinds of vegetables involved. The fermentation methods in the processing process include primary fermentation and secondary fermentation. Vegetables after primary fermentation are generally semi-finished products, which need to be eaten after secondary processing. The secondary processing can be processed in batches by food factories, or people buy them after primary fermentation The semi-finished products are seasoned and cooked according to personal preference and eaten directly. The quality of the vegetables after the first fe...

Claims

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Application Information

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IPC IPC(8): C12N1/16A23L1/218C12R1/78A23L19/20
CPCC12R2001/78C12N1/165A23V2400/321A23V2400/169
Inventor 李宗军彭强建李珂
Owner 湖南彭记坊农业科技发展有限公司
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