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A microbial starter that can be used for multi-batch continuous fermentation of kimchi

A technology of microbial starter and microbial strain, applied in the field of microbial starter, can solve the problems such as poor flavor of pickles and inability to continuously ferment, and achieve the effect of inhibiting the growth of pathogenic bacteria

Active Publication Date: 2019-04-09
SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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  • 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

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  • A microbial starter that can be used for multi-batch continuous fermentation of kimchi
  • A microbial starter that can be used for multi-batch continuous fermentation of kimchi
  • A microbial starter that can be used for multi-batch continuous fermentation of kimchi

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The preparation of a microbial starter that can be used for multiple batches of continuous fermentation of kimchi includes the following steps:

[0025] 1. Use MRS medium to culture Lactobacillus pentosus 12CR5 at 37°C for 12-16 hours. Centrifuge the culture solution in a low-temperature high-speed centrifuge at 10000 rpm for 10 minutes. Discard the supernatant to obtain bacterial sludge. Add protective agent, protective agent and bacterial sludge. The mass ratio is 1:2.5-3.5, and the powder A is made by vacuum freeze-drying. Drying temperature -60-50℃, vacuum degree 0.65Pa, time 10-15h. Protective ingredients (in parts by weight): 9-11 parts of skimmed milk powder, 1-2 parts of trehalose, 0.3-0.6 parts of glycerol, 1.5-2.5 parts of sorbitol, 0.8-1.2 parts of maltodextrin.

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

[0027] 3. Use potato glucose medium to culture Kazachstania exigua 20CF1 at 28°C for 30 hours. Centrifuge ...

Embodiment 2

[0030] 1. Take an appropriate amount of the microbial starter prepared in Example 1 that can be used for multiple batches of continuous fermentation of kimchi, add warm water (about 37°C) and glucose (the ratio is 1g:1g:10ml), mix and activate for 1h, then make kimchi Add it directly to the kimchi jar and shake it well. 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 fermentation, the kimchi water of Lactobacillus pentosus, Lactobacillus brevis and Kazachstania exigua were respectively Count the number of bacteria, and the result (see figure 1 ) Shows that within 20 generations, the number and ratio of the three microorganisms remain basically stable, indicating that the microbial starter of the present invention can continuously ferment kimchi in multiple batches.

[0032] 2. The kimchi prepared by traditional fermentation, the kimchi prepared by fermentation with ordinary lact...

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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 kimchi in the food industry, and is specifically a microbial starter that can be used for multiple batches of continuous fermentation of kimchi. Background technique [0002] As one of the earliest fermented products in the world, kimchi has a long history and a long history and is well-known in the world. Kimchi is a traditional biological food produced by fermentation led by lactic acid bacteria, which is rich in functional flora mainly composed of lactic acid bacteria. Kimchi has an elegant flavor and rich nutrition, which can not only meet people's taste needs, but also increase appetite, help digestion, and promote health. Sichuan kimchi is the most famous in China. "The world kimchi looks at China, and Chinese kimchi looks at Sichuan." Sichuan traditional family-style kimchi mostly uses continuous fermentation (multiple feed fermentation), using various fresh vegetables as the main ...

Claims

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Application Information

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Patent Type & Authority Patents(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