Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Microbial fermentation agent capable of being used for continuously fermenting pickles in multiple batches

A microbial starter and microbial technology, applied in the food field, can solve the problems of poor flavor of kimchi and continuous fermentation, etc., and achieve the effect of inhibiting the growth of pathogenic bacteria

Active Publication Date: 2017-02-22
SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
View PDF2 Cites 14 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the flavor of the kimchi produced by this method is not as good as that of the traditional old salt water fermented kimchi in Sichuan, and the bacterial agents are all one-time use, which cannot be continuously fermented

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Microbial fermentation agent capable of being used for continuously fermenting pickles in multiple batches
  • Microbial fermentation agent capable of being used for continuously fermenting pickles in multiple batches
  • Microbial fermentation agent capable of being used for continuously fermenting pickles in multiple batches

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Prepare a kind of microbial fermentation agent that can be used for multi-batch continuous fermentation kimchi, it may further comprise the steps:

[0025] 1. Cultivate Lactobacillus pentosus 12CR5 with MRS based on 37°C for 12-16 hours, centrifuge the culture solution in a low-temperature high-speed centrifuge at 10,000rpm for 10 minutes, discard the supernatant to obtain the bacteria sludge, add the protective agent, the combination of the protective agent and the bacteria sludge The mass ratio is 1:2.5-3.5, and the powder A is prepared by vacuum freeze-drying. Drying temperature -60--50°C, vacuum degree 0.65Pa, time 10-15h. Protective agent components (by weight): 9-11 parts of skimmed milk powder, 1-2 parts of trehalose, 0.3-0.6 parts of glycerin, 1.5-2.5 parts of sorbitol, and 0.8-1.2 parts of maltodextrin.

[0026] 2. Prepare Lactobacillus brevis 18CR7 into powder B according to the above method.

[0027] 3. Cultivate Kazachstania exigua 20CF1 with potato glucos...

Embodiment 2

[0030] 1. Take an appropriate amount of microbial starter prepared in Example 1 that can be used for multiple batches of continuous fermented kimchi, add warm water (about 37°C) and glucose (the ratio is 1g:1g:10ml), mix and place it for activation for 1h, kimchi production After it is ready, add it directly to the kimchi jar and shake it well. The making of kimchi can be prepared according to traditional methods.

[0031] In the 1st, 2nd, 3rd, 5th, 7th, 10th, 12th, 15th, 18th, and 20th generations of kimchi continuous fermentation, the activity of Lactobacillus pentosus, Lactobacillus brevis and Kazachstania exigua in kimchi water The number of bacteria was counted, and the result (see figure 1 ) show that within 20 generations, three kinds of microbial quantities and ratios remain stable basically, illustrating that the microbial starter of the present invention can continuously ferment kimchi in multiple batches.

[0032] 2. The kimchi prepared by traditional fermentation...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the field of food, in particular belongs to the field of pickles in the food industry and in particular provides a microbial fermentation agent capable of being used for continuously fermenting pickles in multiple batches. Main microbes in Sichuan old saline water pickles are determined to be lactobacilluspentosus, lactobacillus brevis and kazachstaniae xigua through study by various advanced means, such as traditional separation and purification, molecular identification, high throughput measurement and quantitative PCR, and have a content ratio of 10 to 1 to 1. 1 / 10000-5 / 10000 of the microbes are added when the pickles are made. The microbial fermentation agent has the positive effects that compared with pickle fermentation agents (single strains) of the same kind, the microbial fermentation agent has the closer fermentation flavor to natural fermentation; and a stable fermentation system (equivalent to the pickle mother water) can be formed only by adding the fermentation agent when the pickles are made for the first time and can be used for continuously making at least 20 batches of pickles.

Description

technical field [0001] The invention belongs to the field of food, especially the field of pickles in the food industry, and specifically relates to a microbial starter that can be used for multiple batches of continuous fermentation of pickles. Background technique [0002] As one of the earliest fermented products in the world, kimchi has a long history and a long history, and is world-renowned. Kimchi is a traditional biological food produced by fermentation dominated by lactic acid bacteria, and is rich in functional flora mainly composed of lactic acid bacteria. Kimchi has elegant flavor and rich nutrition, which can not only meet people's taste needs, but also increase appetite, help digestion and promote health. my country's kimchi is the most famous in Sichuan, "the world's kimchi looks at China, and the Chinese kimchi looks at Sichuan". Sichuan traditional family-style kimchi mostly adopts continuous fermentation (multi-feeding fermentation). It uses various fresh...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L19/20C12R1/225C12R1/24C12R1/01
CPCC12N1/20Y02A40/90
Inventor 申文熹张其圣陈功李恒唐垚伍亚龙
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com