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A new combination of lactic acid bacteria for fermenting fruits and vegetables and preparation of starter

A technology for fermenting lactobacillus and lactic acid bacteria, applied in the direction of bacteria, biochemical equipment and methods, microorganisms, etc., can solve the problems of complex chemical composition, inedible, unfavorable kimchi fermentation seed medium, etc., to increase the growth rate and increase the viable bacteria number effect

Active Publication Date: 2019-07-16
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] MRS medium is the most widely used lactic acid bacteria medium, but due to its complex chemical composition and inedible characteristics, it may have a negative impact on vegetable fermentation, which is not conducive to being used as a seed medium for kimchi fermentation

Method used

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  • A new combination of lactic acid bacteria for fermenting fruits and vegetables and preparation of starter
  • A new combination of lactic acid bacteria for fermenting fruits and vegetables and preparation of starter
  • A new combination of lactic acid bacteria for fermenting fruits and vegetables and preparation of starter

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0109] Add 0.92kg of whey powder, 0.2kg of glucose, 0.054kg of sodium citrate, 0.1kg of soybean protein isolate powder, and CaCO to 10 liters of deionized water. 3 0.03kg and 0.8 liters of compound fruit and vegetable juice, sterilized at 115°C for 20 minutes, after cooling, inoculate the special starter combination (Lactobacillus plantarum grx15: Lactobacillus fermentum grx07: grx19 = 1:1:1 ), cultured at 30°C for 24h.

[0110] Add 3 kg of glucose to 90 liters of cold boiled water, inoculate 10 liters of special starter, and ferment at 30°C for 3 days to prepare a fermentation broth. When the pH of the fermented liquid drops to 4, pour it into the fermenter, add 5kg of salt, put in 100kg of clear water cut lotus root slices, add 2kg of ginger, 3kg of garlic, 2kg of pepper, and 0.5kg of spices, mix well and seal in water at the mouth of the altar. Ferment at room temperature. When the pH of the pickle water reaches about 3.5, and the concentration of salt water and vegetabl...

Embodiment 2

[0112] Prepare high-density proliferation medium according to the optimal formula: add whey powder 1kg, glucose 0.3kg, sodium citrate 0.06kg, soybean protein isolate powder 0.12kg, CaCO to 10 liters of deionized water respectively. 3 0.04kg and 1 liter of compound fruit and vegetable juice, sterilized at 115°C for 20 minutes, and inoculated with a special starter combination (Lactobacillus plantarum grx15: Lactobacillus fermentum grx07: grx19 = 1:1:1) ), cultured at 30°C for 24h.

[0113] Add 3kg of white sugar, 5kg of salt, 2kg of ginger, 3kg of garlic, 2kg of pepper, and 0.5kg of spices to 90 liters of cold boiled water, mix well and put into a fermenter, put in 100kg of clean water and cut lotus root slices (5mm), which are specially used for inoculation of fruits and vegetables 10 liters of starter, sealed with water. Ferment at 30°C for 7 days, when the pH of the pickle water reaches about 3.5, and the concentration of salt water and vegetable salt are consistent, the p...

Embodiment 3

[0115] Add 0.9kg of whey powder, 0.2kg of glucose, 0.05kg of sodium citrate, 0.08kg of soybean protein isolate powder, and CaCO to 10 liters of deionized water. 3 0.02kg and 0.6 liters of compound fruit and vegetable juice, sterilized at 115°C for 20 minutes, after cooling, inoculate the special starter combination (Lactobacillus plantarum grx15: Lactobacillus fermentum grx07: grx19 = 1:1:1) ), cultured at 30°C for 24h.

[0116] Add 2kg of white sugar, 6kg of salt, 3kg of ginger, 2kg of garlic, 3kg of pepper, and 1kg of spices to 90 liters of cold boiled water, mix well and put it into a fermenter, add 100kg of lotus root washed with water, and inoculate 10 liters of special starter for fruits and vegetables , water seal. Fermentation at room temperature, when the pH of the pickle water reaches about 3.5, and the concentration of salt water and vegetable salt is consistent, the pickle is ripe. Flavored out of the altar, then vacuum-sealed. Adopt pasteurization method, heat...

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Abstract

The invention relates to a new type of lactic acid bacteria combination specially used for fermenting fruits and vegetables and the preparation of a starter. The lactic acid bacteria combination is Lactobacillus plantarum grx15 (Lactobacillus plantarum grx15); : Mixed in a ratio of 1 (v / v). The invention conducts mixed fermentation and high-density multiplication research on the probiotics obtained through screening, and prepares a starter for fermenting fruits and vegetables. It was found that the optimized culture medium of mixed lactic acid bacteria can not only significantly increase the number of viable bacteria in the fermentation broth, but also promote its growth rate more obviously. In addition, the kimchi seed culture medium prepared from food-grade materials is cheap, easy to obtain, safe to eat, and harmless to the human body. Applying it to fermented fruits and vegetables can ensure the rapid maturation of pure-bred fermented products with good flavor and easy acceptance by consumers.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a method for preparing a high-density proliferation medium for fruit and vegetable fermentation. Background technique [0002] The key to the industrialized production of artificially inoculated kimchi lies in the preparation of the lactic acid bacteria direct-throwing starter, and the key to the preparation lies in the determination of the high-density culture method. For the high-density culture of lactic acid bacteria, the following two aspects are generally considered: ① Select a suitable medium to meet the growth needs of lactic acid bacteria. ② Minimize the inhibitory effect of lactic acid. This requires continuous optimization of the medium for efficient use. [0003] Based on the research on the proliferation and cultivation of strains in recent years, the following requirements have been drawn: ①The utilization rate of nutrients in the medium is high, and high-activity and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L19/00C12R1/25C12R1/225
CPCC12N1/20
Inventor 顾瑞霞沈菲儿瞿恒贤黄玉军陈霞陈大卫印伯星瓦云超李艳
Owner YANGZHOU UNIV
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