A strain of Lactobacillus brevis isolated from traditional fermented food porridge and its application

Abstract

The invention relates to a strain of Lactobacillus brevis isolated from traditional fermented food sour porridge and its application. The name of the strain is H20-c, the classification is named: Lactobacillus brevis, and the depository unit is: China Microbiological Culture Preservation Management Committee Common Microorganisms Center, the deposit number is CGMCC No.11758, the deposit date is: November 30, 2015, and the deposit address is: No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing. The present invention artificially inoculates the simulated sour porridge fermentation research on the screened Lactobacillus brevis, and measures the changes of the bacterial concentration, pH, lactic acid and free amino acid of the sour porridge during the continuous 5d fermentation process. It is preliminarily proved that Lactobacillus brevis can be used as a starting strain to guide the fermentation of sour porridge, and can be used as a candidate strain for the industrial production of sour porridge.

Description

technical field [0001] The invention belongs to the field of microorganisms, and relates to a strain of Lactobacillus brevis isolated from traditional fermented food porridge and its application. Background technique [0002] Traditional naturally fermented cereal foods are very common in Asia, where fermentation imparts unique organoleptic flavor and textural properties. In traditional fermented foods, the microbial flora is relatively stable and safe, and can be preserved for a long time without heat treatment. The raw materials for making sour porridge can be millet, millet, rice, corn grits, etc. Among them, millet is the most common raw material. Sour porridge with milled rice is the best food for refreshing and relieving heat in the windy and sandy areas along the Great Wall in the north. It is a very distinctive folk food custom in Fugu, Shanxi, Hequ, Inner Mongolia, and other places. In Hequ, Pianguan and other places in Shanxi, sour porridge is an essential food f...

AI Technical Summary

Problems solved by technology

This kind of production process leads to the formation of a unique microbial flora in the sour porridge, but the production of sour porridge family workshops often has unsanitary environments and high temperatures in daily life, which are very susceptible to bacterial contamination.

Today, as food safety is getting more and more attention, the rice sour porridge fermented in natural old soup can no longer meet the needs of modern people. The traditional production method will cause unstable vitality due to the continuous passage of microorganisms, and it is prone to bacterial contamination or symbiotic bacteria in the old soup. The unbalanced group will reduce the flavor and other quality properties of milled rice fermented sour porridge, thus limiting the commercial production of this traditional fermented food

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