Method for producing lactic acid bacteria agent and bacteriocin by using salted vegetable wastewater

A technology of salted vegetables and lactic acid bacteria agents, which is applied in the field of production of lactic acid bacteria agents and bacteriocins, can solve the problems of complex material components, low added value of products, and unstable quality of salted vegetable concentrates, and achieve reduction in emissions and treatment Difficulty, low cost, enhanced antibacterial effect

Active Publication Date: 2015-10-21
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, this method still has the defect of low added value of the product, and the reusable salted vegeta...

Method used

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  • Method for producing lactic acid bacteria agent and bacteriocin by using salted vegetable wastewater
  • Method for producing lactic acid bacteria agent and bacteriocin by using salted vegetable wastewater
  • Method for producing lactic acid bacteria agent and bacteriocin by using salted vegetable wastewater

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Effect test

Embodiment 1

[0025] Embodiment 1: a kind of method utilizing salted vegetables waste water to produce lactic acid bacteria agent and bacteriocin, it comprises the following steps:

[0026] S1. Collect the fermented and mature salted vegetable waste water in the adjustment sedimentation tank, settle for 24 hours, and then carry out coarse filtration through the filter screen at the bottom of the adjustment sedimentation tank. Insoluble impurities such as vegetable leaves, vegetable dregs, sand and stones are deodorized by activated carbon to obtain a salted fermentation cell suspension. The salinity of the salted vegetable wastewater is 1%, and the reducing sugar in terms of glucose is 0.01%, centrifuged at 4000rpm After 9 minutes, the total nitrogen content in terms of protein in the aqueous solution is 3%, the non-salt soluble solid content is 0.01%, and the sensory requirements are no rancidity, no peculiar smell, no blackening, and no mildew floating film;

[0027] S2. Centrifuge the sa...

Embodiment 2

[0033] Embodiment 2: a kind of method utilizing salted vegetable waste water to produce lactic acid bacteria agent and bacteriocin, it comprises the following steps:

[0034] S1. Collect the fermented and mature salted vegetable waste water in the adjustment sedimentation tank, settle for 30h, and then carry out coarse filtration through the filter screen at the bottom of the adjustment sedimentation tank. Insoluble impurities such as vegetable leaves, vegetable dregs, sand and stones are deodorized by activated carbon to obtain a salted fermentation cell suspension. The salinity of the salted vegetable wastewater is 3%, and the reducing sugar in terms of glucose is 3%, centrifuged at 4000rpm After 10 minutes, the total nitrogen content in terms of protein in the aqueous solution is 0.01%, the non-salt soluble solid content is 3%, and the sensory requirements are no rancidity, no peculiar smell, no blackening, and no mildew floating film;

[0035] S2. Centrifuge the salted fer...

Embodiment 3

[0041] Embodiment 3: a kind of method utilizing salted vegetable waste water to produce lactic acid bacteria agent and bacteriocin, it comprises the following steps:

[0042] S1. Collect the fermented and mature salted vegetable waste water in the adjustment sedimentation tank, settle for 36 hours, and then carry out coarse filtration through the filter screen at the bottom of the adjustment sedimentation tank. Insoluble impurities such as vegetable leaves, vegetable dregs, sand and stones are deodorized by activated carbon to obtain a salted fermentation cell suspension. The salinity of the salted vegetable waste water is 5%, the reducing sugar in terms of glucose is 5%, and centrifuged at 4000rpm After 11 minutes, the total nitrogen content in terms of protein in the aqueous solution is 7%, the non-salt soluble solid content is 5%, and the sensory requirements are no rancidity, no peculiar smell, no blackening, and no mildew floating film;

[0043] S2. Centrifuge the salted ...

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Abstract

The present invention discloses a method for producing lactic acid bacteria agent and bacteriocin by using salted vegetable wastewater. The method comprises the production steps of pretreatment, centrifugal separation, blending fermentation, preparation of lactic acid bacteria agent and recovery of bacteriocin. The invention has simple operation, low production costs, environmental protection, low energy consumption, high added value, and important economic value and environmental value. The invention has the beneficial effects that: yield of lactobacillus cell is high, and the obtained lactic acid bacteria has significant inhibition effect on Escherichia coli, Salmonella enterica, Staphylococcus aureus and Listeria monocytogenes bacteria, and shows more significant inhibitory effect in an acidic environment.

Description

technical field [0001] The invention relates to a preparation method of lactic acid bacteria agent and bacteriocin, in particular to a method for producing lactic acid bacteria agent and bacteriocin by using salted vegetable waste water. Background technique [0002] Kimchi, also called kimchi in ancient times, refers to vegetables that have been fermented for long-term storage. Generally speaking, as long as it is a fiber-rich vegetable or fruit, it can be made into kimchi, such as cabbage, Chinese cabbage, carrot, white radish, garlic, shallot, cucumber, onion, cabbage, etc. After the vegetables are pickled and seasoned, they have a special flavor, and many people eat them as a common side dish. The main production process of kimchi is as follows: the collected fresh vegetables (radish, pickled vegetables, lettuce, etc.) are first cleaned (partial waste water will be generated), and then sent to the salting pool for dipping (partial waste water will be generated, namely s...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12P21/00C12R1/25
Inventor 迟原龙张其圣
Owner SICHUAN UNIV
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