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Indigenous lactic acid bacteria and its method and product for mixed fermentation of edible and medicinal bacteria with Saccharomyces cerevisiae

A technology of indigenous lactic acid bacteria and Saccharomyces cerevisiae, which is applied in the field of bioprocessing of edible and medicinal fungi, can solve the problems of poor variety of processed products, easy spoilage, easy browning and other problems, so as to optimize bioprocessing methods, ensure nutritional value and sensory Quality, the effect of broadening the processing field

Active Publication Date: 2017-10-20
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 and its method and product for mixed fermentation of edible and medicinal bacteria with Saccharomyces cerevisiae
  • Indigenous lactic acid bacteria and its method and product for mixed fermentation of edible and medicinal bacteria with Saccharomyces cerevisiae
  • Indigenous lactic acid bacteria and its method and product for mixed fermentation of edible and medicinal bacteria with Saccharomyces cerevisiae

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Example 1 Cultivation of indigenous lactic acid bacteria and preparation of bacterial liquid

[0048] The applicant isolated and screened the strain obtained from Flammulina velutipes fruiting bodies, which was indigenous lactic acid bacteria 4J1, and was classified as Leuconostoc pseudoentericola ( Leuconostoc pseudomesenteroides ), which was deposited in the General Microbiology Center of China Microbial Culture Collection and Management Committee on December 2, 2014, with the deposit number CGMCC No. 10129.

[0049] Table 1 Results of lowering cholesterol by indigenous lactic acid bacteria of the present invention

[0050]

[0051] The strains were inoculated into fermentation medium 1 with an inoculum of 1% to 4%, cultured at a constant temperature of 25°C to 37°C for 16 to 24 hours, with a shaker rotating speed of 50 to 200 rpm, and collected by centrifugation with 0.8% to 2 %(G / mL) NaCl suspends the bacteria to obtain the indigenous lactic acid bacteria liquid for use....

Embodiment 2

[0053] Example 2 Preparation of Saccharomyces cerevisiae liquid

[0054] Saccharomyces cerevisiae strains (purchased from Angel Yeast Co., Ltd.) were cultured in fermentation medium 2 at a constant temperature of 25℃~37℃ for 14~24h, collected by centrifugation, and used 0.8%~2% (g / mL) NaCl Suspend the bacteria in the solution to obtain the yeast liquid of Saccharomyces cerevisiae, which is reserved for use.

[0055] Fermentation medium 2:

[0056] YPD medium (1L): yeast extract 10.0g, peptone 20.0g, glucose 20.0g, distilled water 1L, pH 6.5, 121℃, 20min sterilization.

Embodiment 3

[0057] Example 3 Preparation of edible and medicinal fungus products by mixed fermentation

[0058] S1 uses fresh enoki mushrooms (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 Put the Flammulina velutipes prepared in step S1 into the container according to the ratio of 50~150g Flammulina velutipes to 100~300mL container volume, add salt with 2.0% salt content of Flammulina velutipes quality, and add 0.5% calcium chloride at the same time, and cover cover.

[0060] S3 Put the container with Flammulina velutipes in steam sterilization at 80-121°C for 5 to 35 minutes, and cool for use. This can ensure that the shape of the enoki mushroom is complete, and it has good elasticity, and it can be cooled for later use.

[0061] S4 Mix the indigenous lactic acid bacteria liquid obtained in Example 1 and the Saccharomyces cerevisiae liquid in a volume ratio of 2:1 to obta...

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Abstract

The invention discloses a method and a product for mixed fermentation of edible and medicinal fungi by indigenous lactic acid bacteria and Saccharomyces cerevisiae. The indigenous lactic acid bacteria 4J1 described in the present invention is classified and named as Leuconostoc pseudomesenteroides, and was deposited in the General Microorganism Center of China Committee for the Collection of Microbial Cultures on December 2, 2014, with the preservation number CGMCC No.10129. Mix the culture solution of the indigenous lactic acid bacteria and Saccharomyces cerevisiae in a certain proportion to prepare a mixed bacterial solution, inoculate edible and medicinal bacteria and carry out mixed fermentation, the neutralization reaction between alcohol produced by Saccharomyces cerevisiae and lactic acid produced by the fermentation of indigenous lactic acid bacteria reduces The sour taste in the product increases the mellow taste of the product, and the taste of the obtained product is more attractive. At the same time, it has the dual nutrition and efficacy of edible and medicinal bacteria and probiotics.

Description

Technical field [0001] The invention belongs to the field of biological processing of edible and medicinal fungi, and specifically relates to indigenous lactic acid bacteria and methods and products for mixed fermentation of edible and medicinal fungi with brewer's yeast. Background technique [0002] Edible and medicinal fungi are rich in polysaccharides, crude fiber, various minerals, proteins, and 18 free amino acids, of which 8 essential amino acids account for more than 40% of the total amino acids, and also contain active substances such as fungal immunomodulatory proteins , Scientific research has shown that edible and medicinal bacteria have anti-tumor, anti-inflammatory and other functions as well as improving the body's immune regulation function. It is a health food with comprehensive nutrition and a reasonable ratio. [0003] The industry of edible and medicinal fungi in my country has developed rapidly. From 1978, the output of edible fungi was less than 100,000 tons. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12N1/18A23L31/10A23L33/00C12R1/01C12R1/865A23L31/00
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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