Method for directional screening of probiotic lactic bacteria based on pickled vegetable fermentation system

Abstract

The invention belongs to the field of foods and particularly relates to a method for directional screening of probiotics based on a pickled vegetable fermentation system. The screening method comprises the steps that 1, low-salt normal-temperature directional screening is conducted on the lactococcus of lactic acid; 2, low-salt low-temperature directional screening is conducted on Weissella; 3, medium-low-temperature low-salt screening is conducted on leuconostoc mesenteroides; 4, high-salt normal-temperature screening is conducted on plant lactobacillus. The probiotics obtained by means of the method based on the pickled vegetable fermentation system is high in safety and can be directly used in related health-care products healthy to a human body. By means of the method, different fermentation conditions can be designed by utilizing the change rule of a strain structure in the process of pickled vegetable fermentation, and the probiotic lactic bacteria can be directionally screened out at the specific fermentation stage under the conditions. The method is relatively simple and convenient, and a lot of separation and purification work can be avoided. Actually required probiotics can be blind selected from the pickled vegetable fermentation system with a complex strain structure, and corresponding actual application of the directionally screened probiotics can be directly performed according to respective beneficial functions.

Description

technical field [0001] The invention belongs to the field of food, especially the field of pickles in food, and specifically relates to a method for directional screening of probiotics based on a pickle fermentation system. Background technique [0002] The word probiotics (Probiotic) comes from the Greek, which means "specialized in life". The concept of probiotics first began in 1965, when LillyDM first suggested that probiotics refer to substances or microorganisms that are beneficial to the balance of intestinal flora in animals. In 1989, FullerR defined probiotics on the basis of experiments: "probiotics are active microorganisms that supplement feeding, and can produce good health effects on host animals by improving the balance of intestinal flora"; the same year , the U.S. Food and Drug Administration ((FDA) and the Feed Association (AAFCO) released 41 safe strains that can be directly fed to animals, including 17 strains of lactic acid bacteria, 6 strains of bifido...

AI Technical Summary

Problems solved by technology

It is precisely because the lactic acid bacteria in kimchi are inconsistent in different fermentation stages at different salinities and different temperatures, which leads to the inability to directional screening when screening probiotics in kimchi

For example, when we want to screen Lactobacillus plantarum, if we are not sure at which stage under which conditions (salinity, temperature) Lactobacillus plantarum appears and dominates the fermentation, it will be difficult to screen out the target bacteria, and may even not be screened out.

In addition, kimchi ferments very quickly, especially those fermented in old brine, which makes it difficult to screen out pure probiotic lactic acid bacteria in the kimchi fermentation system

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