Micro-ecological additive for low-salt pickled vegetables and preparation method of micro-ecological additive

Abstract

The invention belongs to the field of food, especially belongs to the field of pickled vegetable fermentation biotechnology and particularly relates to a micro-ecological additive for low-salt pickled vegetables and a preparation method of the micro-ecological additive. The low-salt pickled vegetable micro-ecological additive comprises lactobacillus pentosus which is classified and named as Lactobacillus pentosus PCYSWX-5 and preserved in the China General Microbiological Culture Collection Center on July 15th, 2016, and the preservation number of the lactobacillus pentosus is CGMCC No. 12793. The prepared micro-ecological additive has the advantages that the micro-ecological additive can inhibit or kill common pathogenic bacteria such as escherichia coli, staphylococcus aureus, enterobacter sakazakii, listeria monocytogenesis and salmonella, does not have an inhibition effect on main fermentation bacteria, and can increase the eating safety of the pickled vegetables; the additive can intensely inhibit or kill nitrate reducing bacteria in the low-salt pickled vegetables in the initial stage of fermentation to allow the nitrate content in the low-salt pickled vegetables to be lower than national standards.

Description

technical field [0001] The invention belongs to the field of food, in particular to the technical field of kimchi fermentation in food, and specifically relates to a low-salt kimchi microecological additive and a preparation method thereof. Background technique [0002] Kimchi is a kind of traditional fermented vegetable product, which spreads all over the country and has always been an indispensable side dish. However, due to the excessive intake of salt by the human body, the risk of suffering from high blood pressure, cardiovascular and cerebrovascular diseases and bone diseases will be increased, so the low-saltization process (salt content 0.5-3%) will be one of the important directions for the development of the traditional kimchi industry. However, pickles have low salinity and weak microbial inhibition ability. In the early stage of fermentation, bacteria on the surface of vegetables grow rapidly, and there is a potential safety hazard that the nitrite content exceed...

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a low-salt pickle micro-ecological additive and its preparation method in view of the potential safety hazards of pathogenic bacteria in low-salt pickles and the problem that the nitrite content in low-salt pickles is higher than the national standard

The low-salt kimchi micro-ecological additive can solve the problems of low-salt kimchi that are blooming and sticky due to frequent vegetable changes, and make the fermentation cycle of low-salt kimchi longer under low temperature conditions

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