Koumiss sample lactobacillus ZW3 with efficient nitrite degrading function and application of koumiss sample lactobacillus ZW3

A technology of nitrite and kumiss, applied in the field of sour beans, can solve the problems of slow growth, inconspicuous fermentation characteristics, inferior flavor to natural fermentation, etc., and achieve the effect of increasing value

Inactive Publication Date: 2016-03-02
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Moreover, there are very few types of bacteria used in vegetable starters in my country at present, and most of the lactic acid bacteria are milk-derived bacteria, which grow slowl

Method used

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  • Koumiss sample lactobacillus ZW3 with efficient nitrite degrading function and application of koumiss sample lactobacillus ZW3
  • Koumiss sample lactobacillus ZW3 with efficient nitrite degrading function and application of koumiss sample lactobacillus ZW3

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Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0031] In the present embodiment, select no rotten beans, remove the stalks, wash, and dry. After entering the altar, add pepper and garlic to enhance the flavor, pepper to enhance the fragrance, and insert 8% (v / v) of newly activated Starter, the starter is a mixture of Leuconostoc enterococci, Lactobacillus plantarum, and Lactobacillus kumissi with a ratio of 1:1:2, adding 4% (w / v) salt, 2% (w / v) sucrose, Ferment at a constant temperature of about 25°C for 5 days to obtain sour bean kimchi.

[0032] The uninoculated raw materials were marinated at about 25°C for a comparative test.

[0033] Described above-mentioned bacterial classification adopts following method to cultivate and obtains:

[0034] First, activate the strains, inoculate Leuconostoc enterococci and Lactobacillus plantarum refrigerated at -80°C in MRS liquid culture medium, and culture them at 37±1°C for 24 hours, and inoculate Lactobacillus kumissi ZW3 in improved MRS liquid culture medium culture medium at...

Embodiment approach 2

[0041] In the present embodiment, select no rotten beans, remove the stalks, wash, and dry. After entering the altar, add pepper and garlic to enhance the taste, pepper to enhance the fragrance, and insert 7% (v / v) of newly activated Starter, the starter is a mixture of Leuconostoc enterococci, Lactobacillus plantarum and Lactobacillus kumissi with a ratio of 1:1:1, adding 3% (w / v) salt, 2% (w / v) sucrose, Ferment at a constant temperature of about 25°C for 6 days to obtain sour bean kimchi.

[0042] The uninoculated raw materials were marinated at about 25°C for a comparative test.

[0043] After the fermentation was completed, the pH, acidity (calculated as lactic acid) and nitrite content of the capers were measured. The results obtained are as follows:

[0044] Use of leavening agent

[0045] Leuconostoc enterococci:Lactobacillus plantarum:Lactobacillus kumissi=1:1:1

Embodiment approach 3

[0047] In the present embodiment, select no rotten beans, remove the stalks, wash, and dry. After entering the altar, add pepper and garlic to enhance the taste, pepper to enhance the fragrance, and insert 7% (v / v) of newly activated Starter, the starter is a mixture of Leuconostoc enterococci, Lactobacillus plantarum, and Lactobacillus kumissi with a ratio of 2:1:1, adding 3% (w / v) salt, 2% (w / v) sucrose, Ferment at a constant temperature of about 25°C for 6 days to obtain sour bean kimchi.

[0048] The uninoculated raw materials were marinated at about 25°C for a comparative test.

[0049] After the fermentation was completed, the pH, acidity (calculated as lactic acid) and nitrite content of the capers were measured. The results obtained are as follows:

[0050] edible starter

[0051] The bacterium is compounded with other lactic acid bacteria for the fermentation of cowpea, and the nitrite content of the obtained capers is all lower than 0.3 mg / kg, which is far ...

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Abstract

The invention relates to the field of food microorganism fermentation, in particular to koumiss sample lactobacillus ZW3 with an efficient nitrite degrading function and application of the koumiss sample lactobacillus ZW3 in fermentation and production of sour cowpea with low nitrite content. The strain is screened out and separated from kefir grains and preserved in the strain preservation center of the institute of microbiology of the Chinese Academy of Sciences, the preservation date is December 18th, 2008, and the preservation number is CGMCC2809. The strain ZW3 has an extremely high nitrite degrading function, and the nitride degrading rate reaches 98% after fermentation is conducted for 72 hours through an improved MRS culture medium; when bacteria are used in the cowpea fermentation process, the nitrite content of the obtained sour cowpea is smaller than 0.3 mg/kg. Due to the guidance of the function, the problem of the nitrite content in fermentation food is solved.

Description

technical field [0001] The invention relates to the field of food microbial fermentation, in particular to a strain of Lactobacillus kumissi ZW3 with the function of efficiently degrading nitrite and its fermented production of capers with low nitrite content. Background technique [0002] Lactic acid bacteria is a general term for a class of Gram-positive bacteria that can ferment carbohydrates (mainly glucose) to produce a large amount of lactic acid. It is a group of bacteria beneficial to the human body. Lactic acid bacteria fermentation can produce a large amount of metabolites such as organic acids, alcohols and various amino acids, which have physiological effects such as inhibiting spoilage bacteria, improving digestibility, and preventing cancer. It is widely used as a starter for fermented dairy products and fermented vegetables. [0003] In addition to the above-mentioned effects of Lactobacillus kumissi ZW3, the most prominent feature is that it can produce exop...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L1/218C12R1/225
Inventor 王艳萍郑永娜王金菊
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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