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Method for shortening high-salt fermentation period of lactic acid bacteria by controlling pH of two phases

A fermentation cycle and lactic acid bacteria technology, applied in the field of microbial fermentation, can solve the problems of high osmotic pressure of fermentation liquid, prolonged lactic acid bacteria lag period, inhibition of lactic acid bacteria physiological metabolism, etc., and achieve the effect of increasing bacterial biomass and shortening fermentation time.

Active Publication Date: 2016-08-31
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of high-salt fermentation, the osmotic pressure of the fermentation liquid is high, which prolongs the lag period of lactic acid bacteria, thus causing great inhibition and toxicity to the physiological metabolism of lactic acid bacteria.

Method used

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  • Method for shortening high-salt fermentation period of lactic acid bacteria by controlling pH of two phases

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0015] Example 1 (control group 1): Tetragenococcus halophilus CGMCC 3792 was fermented at a constant pH of 6.5 ( figure 1 )

[0016] (1) Seed culture: The glycerol tube storage solution of Tetragenococcus halophilus preserved at -80°C is inoculated into the seed culture medium at 5% (v / v) inoculum, and incubated at 30°C for 24 hours. The seed culture medium is (w / v): glucose 0.5%, soy peptone 2%, magnesium sulfate heptahydrate 0.025%, ascorbic acid 0.05%, sodium chloride 0%, pH 6.5;

[0017] (2) Expanded cultivation of secondary seeds; take the above-mentioned activated seed solution, inoculate it in an expanded medium with an inoculum of 5% (v / v), and incubate at 30°C for 24 hours. The secondary seed medium is (w / v): glucose 0.5%, tryptone 0.5%, soy peptone 0.5%, beef extract 0.5%, yeast extract 0.25%, magnesium sulfate heptahydrate 0.025%, ascorbic acid 0.05%, β-glycerol Sodium phosphate 1.9%, sodium chloride 6%, pH is 6.5;

[0018] (3) Cultivation in a 5 L fermentor; take the ...

example 2

[0019] Example 2 (Control group 2): Tetragenococcus halophilus CGMCC 3792 was fermented at a constant pH of 6.0 ( figure 1 )

[0020] Other conditions are the same as in Example 1. Take the secondary seed culture solution and inoculate it in a 5 L fermentor for fermentation at 30°C with an inoculum of 5% (v / v). The 5 L fermenter contains 4 L of liquid, and the stirring speed is 150 r / min, and the pH is controlled. Is 6.0. Fermentation culture 96 hour Reach the stable phase, the OD of the bacteria 600 Value is stable at 3.05 .

example 3

[0021] Example 3 (experimental group): Tetragenococcus halophilus CGMCC 3792 was fermented under two-stage pH control conditions ( figure 1 )

[0022] Other conditions are the same as in Example 1. Take the secondary seed culture solution and inoculate it in a 5 L fermentor for fermentation at 30°C with an inoculum of 5% (v / v). The 5 L fermenter contains 4 L of liquid and the stirring speed is 150 r / min. Before fermentation Control the pH to 6.5 after 60 hours, and control the pH to 6.0 after 60 hours. Fermentation culture 84 hour Reach the stable period, OD 600 Value is stable at 3.05 . Compared with the constant pH 6.5 (control 1), the biomass increased 17.3% ; Compared with the constant pH 6.0 (control group 2), the time to enter the stable phase Shortened 12 hour .

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Abstract

The invention discloses a method for shortening a high-salt fermentation period of lactic acid bacteria by controlling pH of two phases and belongs to the technical field of microorganism fermentation. The method takes tetragenococcus halophilus with the preservation number of CGMCC (China General Microbiological Culture Collection Center) No.3792 as a fermentation strain; a fermentation culture medium (w / v) is prepared from 0.5% of glucose, 6.4% of soybean peptone, 8% of tryptone, 0.025% of magnesium sulfate heptahydrate, 0.05% of ascorbic acid and 12% of sodium chloride and is prepared by utilizing distilled water, and the pH value is 6.5; the fermentation culture medium is sterilized at 121 DEG C for 20min; at a first phase of fermentation (0-60 hours), the pH value is controlled to be 6.5; at a second phase of fermentation ( after 60 hours), the pH value is controlled to be 6.0. The operation method provided by the invention is simple, convenient and reliable; the fermentation time is effectively shortened for 12 hours and the biomass is improved by 17.3%; and an effective method is provided for applying the lactic acid bacteria to actual fermentation production.

Description

technical field [0001] The invention relates to a method for shortening the high-salt fermentation cycle of lactic acid bacteria by two-stage pH control, which is embodied in the adoption of different pH controls in different fermentation stages, and belongs to the technical field of microbial fermentation. Background technique [0002] Tetradococcus halophilus ( Tetragenococcus halophilus ) belongs to the genus Tetradococcus in the Lactic Acid Bacteria family, and is widely found in high-salt or high-sugar environments such as soy sauce and jam. Tetralococcus halophilus is one of the main microorganisms that produce volatile substances. Applying it to condiments such as soy sauce and fish sauce can not only shorten the fermentation cycle, but also produce more volatile substances, thereby promoting the aroma components. Generated, while significantly improving the taste and quality of condiments. However, in these salted foods, Tetracys halophilus inevitably suffers fro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12R1/01
CPCC12N1/20
Inventor 吴重德何桂强黄钧周荣清
Owner SICHUAN UNIV
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