Lactobacillus and application thereof to production of sour-slurry tofu

A technology of lactic acid bacteria and lactic acid, applied in the direction of application, microbe-based methods, bacteria, etc., can solve the problems of short shelf life of physalis tofu, unstable quality of physalis tofu, and difficulty in controlling the acidity of physalis to ensure food safety , the effect of fast fermentation speed

Active Publication Date: 2016-12-21
JINZHOU MEDICAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, because Physalis is a product of natural fermentation and is greatly affected by environmental factors, it is difficult to control the acidity of Physalis, resulting in unstable quality of Ph

Method used

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  • Lactobacillus and application thereof to production of sour-slurry tofu
  • Lactobacillus and application thereof to production of sour-slurry tofu
  • Lactobacillus and application thereof to production of sour-slurry tofu

Examples

Experimental program
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Effect test

Embodiment 1

[0022] Isolation, Screening and Identification of Fermentation Strains

[0023] 1 Experimental materials

[0024] Yellow pulp water agar medium: glucose 20g, agar 15g, fresh yellow pulp water 1000mL, adjust pH to 6.8, sterilize at 115°C for 30min.

[0025] Naturally fermented yellow pulp water: obtained from the tofu workshop of the Jinzhou Meteorological Observatory Farmer’s Market.

[0026] Yellow pulp water medium formula: glucose 20g, fresh yellow pulp water 1000mL.

[0027] 2 Isolation of fermentation strains

[0028] 2.1 Dilution of samples

[0029] Draw 25mL of naturally fermented yellow pulp water with a sterile pipette, transfer it into a triangular flask filled with 225mL of sterile normal saline with glass beads, shake it well and evenly, that is, 10 -1 sample diluent. with sterile saline for 10 -1 The sample diluent was serially diluted to 10 -7 .

[0030] 2.2 Plate isolation culture

[0031] Take the above 10 -5 、10 -6 、10 -7 1mL of each dilution was i...

Embodiment 2

[0057] Lactobacillus casei Application of YQ336 in Physalis Tofu Production

[0058] 1 Test material

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Abstract

The invention discloses lactobacillus capable of producing a sour taste. The lactobacillus is Lactobacillus casei YQ336, which is collected in China General Microbiological Culture Collection Center on July 15, 2016, with the collection number of CGMCC No. 12796. A sour-slurry coagulant is prepared by using the screened Lactobacillus casei YQ336 and commercially available lactococcus lactis, and is applied to the production of the sour-slurry tofu. The sour-slurry coagulant is high in fermenting speed and free of pollution caused by infectious bacteria and other pathogenic bacteria, so that the production speed is increased and the eating safety of the tofu is ensured; sour-slurry fermented liquid is used as the tofu coagulant, so that the eating safety of a tofu product can be adequately guaranteed; the sensory quality of the tofu produced in the invention is significantly superior to that of tofu produced by a naturally-fermented sour-slurry tofu coagulant.

Description

technical field [0001] The invention relates to a strain of lactic acid bacteria and its application in the production of Physalis tofu. technical background [0002] Physalis point tofu has a processing history of thousands of years in our country. Physalis is the waste water produced in the process of making tofu. The yellow pulp water is naturally fermented and turned sour to become Physalis. The lactic acid contained in it is used to make tofu. Compared with other coagulants, the physalis derived from tofu itself is more natural, green and safe; at the same time, it reduces the environmental pollution caused by the discharge of tofu wastewater. [0003] However, because Physalis is a product of natural fermentation, it is greatly affected by environmental factors, and it is difficult to control the acidity of Physalis, resulting in unstable quality of Physalis tofu. On the other hand, in the natural fermentation process, in addition to the beneficial bacteria, there ar...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23C20/02C12R1/245A23L11/45
CPCA23C20/025C12R2001/245C12N1/205
Inventor 张莉力许云贺叶青于洋李敬双
Owner JINZHOU MEDICAL UNIV
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