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
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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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