Composite microbial preparation for pickle production and preparation method thereof

A technology of composite microorganisms and preparations, applied in the direction of microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve the problems of non-standard product standards, food safety hazards, no special strains developed, and inability to meet the needs of fermented kimchi. Achieve the effects of easy process management and quality control, saving personnel and equipment investment, and reducing pollution

Inactive Publication Date: 2015-06-03
田岗
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are two main methods for kimchi production. One is to use natural fermentation to prepare kimchi products, which are produced by natural strains existing in the kimchi production environment. Almost all fermented kimchi produced in China use this method, but the quality of such products is unstable. , the product standards are extremely irregular, and there are serious food safety hazards; the second method is to use cultured pure lactic acid bacteria for production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] A compound microbial preparation for pickle production, the parts by weight of which are: 3 parts of Acetobacter, 1 part of yeast, 10 parts of Lactobacillus rhamnosus and 12 parts of Lactobacillus plantarum.

[0057] The number of living cells of each strain in the compound microbial preparation is as follows: Lactobacillus rhamnosus is 10*10 9 pcs / g, Acetobacter is 1*10 9 pcs / g, yeast is 0.5*10 8 per gram, Lactobacillus plantarum is 25*10 8 pcs / g.

[0058] In this example, the production method of the compound microbial preparation is as follows: prepare Lactobacillus rhamnosus, Acetobacter, yeast, and Lactobacillus plantarum respectively, add starch and dextrin, and vacuum freeze-dry to obtain the above-mentioned ratio products.

[0059] The strains selected in this example are as follows: Lactobacillus rhamnosus CGMCC4430, preferred strains of Acetobacter cicc7012, Saccharomyces cerevisiae cicc1526, and Lactobacillus plantarum CGMCC No.7928.

[0060] The preparat...

Embodiment 2

[0063] A composite microbial preparation for pickle production, the parts by weight of which are: 1 part of Acetobacter, 1 part of yeast, 7 parts of Lactobacillus rhamnosus, and 15 parts of Lactobacillus plantarum.

[0064] The number of living cells of each strain in the compound microbial preparation is as follows: Lactobacillus rhamnosus is 5*10 9 per gram, the number of Acetobacter is 0.01*10 9 pcs / g, yeast is 1.0*10 8 pcs / g, Lactobacillus plantarum 50*10 8 pcs / g.

[0065] The production method of composite microbial preparation is basically the same as embodiment 1 in this example:

[0066] The strains selected in this example are as follows: Lactobacillus rhamnosus CGMCC4430, preferred strains of Acetobacter cicc7016, Saccharomyces cerevisiae cicc1413, and Lactobacillus plantarum CGMCC No.7928.

[0067] The preparation of Example 2 was tested in a 10L fermenter, and the results showed that with threose as the carbon source, the concentration of lactic acid could reac...

Embodiment 3

[0070] A compound microbial preparation for pickle production, the parts by weight of which are: 5 parts of Acetobacter, 2 parts of saccharomyces, 5 parts of Lactobacillus rhamnosus, and 8 parts of Lactobacillus plantarum.

[0071] The number of living cells of each strain in the compound microbial preparation is as follows: Lactobacillus rhamnosus is 0.1*10 9 pcs / g, the number of Acetobacter is 6.0*10 9 pc / g, the number of viable yeast is 5.0*10 8 pcs / g, Lactobacillus plantarum 5*10 8 pcs / g.

[0072] In this example, the production method of the compound microbial preparation is as follows: prepare Lactobacillus rhamnosus, Acetobacter, saccharomyces, and Lactobacillus plantarum respectively, add starch and dextrin, and dry to obtain the above-mentioned ratio products.

[0073] The strains selected in this example are as follows: Lactobacillus rhamnosus CGMCC4430, preferred strains of Acetobacter cicc7008, Saccharomyces cerevisiae cicc1559, and Lactobacillus plantarum CGMCC...

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PUM

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Abstract

The invention discloses composite bacterial powder for pickle production and a preparation method thereof, belonging to the field of production of microbial preparations. The composite bacterial powder comprises the following components in parts by weight: 1-5 parts of bacillus aceticus, 1-2 parts of saccharomycetes, 5-10 parts of lactobacillus rhamnosus and 8-15 parts of lactobacillus plantarum. According to the composite bacterial powder, the number ranges of viable cells in each strain are that each gram of lactobacillus rhamnosus contains (0.1-10.0)*10<9> viable cells, each gram of bacillus aceticus contains (0.01-6.0)*10<9> viable cells, each gram of saccharomycetes contains (0.01-5.0)*10<8> viable cells, and each gram of lactobacillus plantarum contains (1-50)*10<8> viable cells. The pickle products can be rapidly prepared, the production period is short, and the product is high in quality, good in flavor, high in safety and consistent in standard, is suitable for large-scale industrial production, can be used for manual workshop type production and has large application market.

Description

technical field [0001] The invention belongs to the field of microbial preparation production, and in particular relates to preparation of microbial preparations for kimchi production and a preparation method thereof. Background technique: [0002] There are two main methods for kimchi production. One is to use natural fermentation to prepare kimchi products, which are produced by natural strains that exist in the kimchi production environment. Almost all fermented kimchi produced in China use this method, but the quality of such products is unstable. , the product standards are extremely irregular, and there are serious food safety hazards; the second method is to use cultured pure lactic acid bacteria for production, including Lactobacillus plantarum, Lactobacillus casei and other lactic acid bacteria. At present, pure lactic acid bacteria production of pickles is still in its infancy In the stage, the lactic acid bacteria used are all proprietary strains of yogurt, lactic...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N1/18A23L1/218C12R1/02C12R1/25C12R1/225C12R1/865A23L19/20
CPCC12N1/20C12N1/18
Inventor 田岗李绩李政苏俊
Owner 田岗
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