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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 to the secondary fermentation of vegetables, but if the wild yeast in it is not controlled for a long time, the alcohol fermentation of pickled products will be too high, and the normal flavor will be damaged.
In addition, the mass reproduction of some yeasts such as Saccharomyces spp. will cause flowers and white films on the surface of the pickled products, resulting in an unpleasant sour smell, and finally lead to the deterioration of the pickled products
Yeast can also produce CO 2 , causing gas production, prone to gas bloating bags and deterioration during the shelf life

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

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Experimental program
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Effect test

Embodiment 1

[0026] A kind of Debaryomyces hansenii W08, which was preserved on February 17, 2012 in the General Microbiology Center of China Committee for the Collection of Microorganisms, the preservation number is: CGMCC No.5770, and the preservation address is Chaoyang, Beijing Institute of Microbiology, Chinese Academy of Sciences, No. 1 Courtyard, Beichen West Road, District.

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

[0028] The shape of the colony is round, the edges are neat, the middle is raised, it is white, and the surface is wet. Observed under a microscope, the shape of the bacterial cells is round, ov...

Embodiment 2

[0032] A kind of Debaryomyces hansenii fermented liquid is inoculated in the PDA liquid medium by the Debaryomyces hansenii of embodiment 1 and cultivates, and the specific culture method is:

[0033] (1) The preparation of PDA liquid culture medium: get the slurry that the vegetables of 2% (W / W) ferment for the first time break into, the whey powder of 1% (W / W), the green tea of ​​0.5% (W / W) Finally, 4% (W / W) salt, 92.5% (W / W) water, pH natural; then the PDA liquid culture was sterilized at 95°C for 15 minutes, and the liquid medium was cooled to room temperature for later use.

[0034] (2) Fermentation: the Debaria hansenii bacteria of Example 1 were inoculated in the PDA liquid medium prepared in the preceding step (1) at an inoculum size of 1% (W / W), and cultivated at 25° C. The temperature was cultivated for 36h.

[0035] In Example 2, Debariae hansenii fermented liquid can be prepared by culturing Debariae hansenii with the PDA liquid medium of the following components: 1...

Embodiment 3

[0038] A mixed fermented liquid, comprising the Debaryomyces hansenii fermented liquid, Lactobacillus plantarum fermented liquid, and Leuconostoc enteromenis fermented liquid of embodiment 2, wherein Debaria hansenii fermented liquid, Lactobacillus plantarum fermented liquid The mass ratio of liquid to Leuconostoc enterococci fermentation liquid was 1:1:1.

[0039] Wherein, the lactobacillus plantarum fermented liquid is prepared by the following method:

[0040] Get the whey powder of 2% (W / W), the lactose of 1% (W / W), the salt of 1% (W / W), the water of 96% (W / W) is formulated into liquid culture medium, liquid The culture was sterilized at 90°C for 15 minutes, cooled to room temperature, and set aside.

[0041] The Lactobacillus plantarum was inoculated in the liquid medium according to the inoculum amount of 2% (W / W) and cultured for 48 hours to obtain the Lactobacillus plantarum fermentation broth.

[0042] The culture medium and preparation method adopted by Leuconostoc...

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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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