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Indigenous lactic acid bacteria as well as method for fermenting edible-medicinal fungi in mixing manner of indigenous lactic acid bacteria and brewing yeast and product

A technology of indigenous lactic acid bacteria and edible and medicinal fungi, which is applied in the field of bioprocessing of edible and medicinal fungi, can solve the problems of poor types of processed products, easy spoilage, and easy browning of color, so as to optimize the bioprocessing method and ensure nutritional value and sensory quality, and the effect of broadening the processing field

Active Publication Date: 2015-05-13
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the current bottlenecks faced by the edible and medicinal mushroom industry are: (1) Most of the products are sold fresh, with low added value
Moreover, the color of fresh edible and medicinal fungi is easy to brown, the shelf life is short, and it is easy to spoil
(2) The types of processed products are poor
[0007] At present, there is no report on the isolation of indigenous lactic acid from edible and medicinal fungi for fermentation of edible and medicinal fungi, and there is no report on the related technology of using indigenous lactic acid bacteria and Saccharomyces cerevisiae to ferment edible and medicinal fungi.

Method used

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  • Indigenous lactic acid bacteria as well as method for fermenting edible-medicinal fungi in mixing manner of indigenous lactic acid bacteria and brewing yeast and product
  • Indigenous lactic acid bacteria as well as method for fermenting edible-medicinal fungi in mixing manner of indigenous lactic acid bacteria and brewing yeast and product
  • Indigenous lactic acid bacteria as well as method for fermenting edible-medicinal fungi in mixing manner of indigenous lactic acid bacteria and brewing yeast and product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Embodiment 1 The cultivation of indigenous lactic acid bacteria and the preparation of bacterial solution

[0048] The applicant isolated and screened the bacterial strain from Flammulina velutipes fruiting body, which was native lactic acid bacteria 4J1, classified and named as Leuconostoc pseudoenteritis ( Leuconostoc pseudomesenteroides ), was deposited on December 2, 2014 in the General Microbiology Center of China Committee for the Collection of Microbial Cultures, with the preservation number CGMCC No. 10129.

[0049] Table 1 Indigenous lactic acid bacteria of the present invention lower cholesterol results

[0050]

[0051] The strain was inoculated into fermentation medium 1 with an inoculum amount of 1% to 4%, cultured at a constant temperature of 25°C to 37°C for 16 to 24 hours, and the shaker speed was 50 to 200rpm, and the bacterial cells were collected by centrifugation, and washed with 0.8% to 2 % (g / mL) NaCl suspension cells to obtain the native lacti...

Embodiment 2

[0053] Example 2 Preparation of Saccharomyces cerevisiae liquid

[0054] The strain of Saccharomyces cerevisiae (purchased from Angel Yeast Co., Ltd.) was cultured in fermentation medium 2 at a constant temperature of 25°C to 37°C for 14 to 24 hours, and the cells were collected by centrifugation, and washed with 0.8% to 2% (g / mL) NaCl Suspend the cells in the solution to obtain a Saccharomyces cerevisiae liquid, which is set aside.

[0055] Fermentation Medium 2:

[0056] YPD medium (1L): 10.0g yeast extract, 20.0g peptone, 20.0g glucose, 1L distilled water, pH 6.5, sterilized at 121°C for 20min.

Embodiment 3

[0057] Example 3 Preparation of Edible and Medicinal Fungus Products by Mixed Fermentation

[0058] S1 Use fresh Flammulina velutipes (including discarded mushrooms) that are not infected by other microorganisms as raw materials, remove impurities, dry or dry the surface moisture before use.

[0059] S2 According to the ratio of 50-150g Flammulina velutipes: 100-300mL container volume, put the Flammulina velutipes prepared in step S1 into the container, add salt with the salt content of 2.0% of the weight of Flammulina velutipes, and add 0.5% calcium chloride at the same time, cover cover.

[0060] S3 Place the container containing Flammulina velutipes at 80-121° C. for steam sterilization for 5-35 minutes, and cool down for later use. This can ensure that the shape of Flammulina velutipes is complete and has good elasticity, and it is cooled for later use.

[0061] S4 Mix the indigenous lactic acid bacteria liquid obtained in Example 1 with the Saccharomyces cerevisiae liqu...

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Abstract

The invention discloses a method for fermenting edible-medicinal fungi in a mixing manner of indigenous lactic acid bacteria and brewing yeast and a product. The indigenous lactic acid bacteria 4J1 is classified and named as Leuconostoc pseudomesenteroides, which is preserved in China General Microbiological Culture Collection Center on 2nd Dec, 2014, with the preservation number of CGMCC No.10129. The indigenous lactic acid bacteria Culturing liquid and culturing liquid of the brewing yeast are mixed according to a certain proportion to prepare mixed bacterium solution; inoculated edible-medicinal fungi is mixed and fermented, and neutralization reaction on alcohol produced by fermenting the brewing yeast and lactic acid produced by fermenting the indigenous lactic acid bacteria is carried out, so that the acid flavor in the product is reduced, the savoury and mellow flavor of the product is increased, the obtained product tastes deliciously, and the double nutrition and function of the edible-medicinal fungi and probiotics are achieved at the same time.

Description

technical field [0001] The invention belongs to the field of biological processing of edible and medicinal fungi, and in particular relates to indigenous lactic acid bacteria and a method and product for mixing and fermenting edible and medicinal fungi with Saccharomyces cerevisiae. Background technique [0002] Edible and medicinal fungi are rich in polysaccharides, crude fiber, various minerals, proteins and 18 kinds of free amino acids, of which 8 kinds of amino acids necessary for the human body account for more than 40% of the total amino acids, and also contain active substances such as fungal immunomodulatory proteins According to scientific research, edible and medicinal fungi have the functions of anti-tumor, anti-inflammation, etc., as well as improving the immune regulation function of the human body. It is a health food with comprehensive nutrition and reasonable ratio. [0003] The industry of edible and medicinal fungi in my country has developed rapidly. From ...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N1/18A23L1/28A23L1/29C12R1/01C12R1/865A23L31/00
CPCA23V2002/00A23L31/00A23L33/00C12N1/20C12N1/205C12R2001/01A23V2200/14
Inventor 林俊芳郭心悦陈雪巧熊荣园郭丽琼陆雅琴
Owner SOUTH CHINA AGRI UNIV
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