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Novel indigenous natural yeast and lactobacillus for baking bread isolated from traditional korean malt

一种面包、出色地的技术，应用在食品制备中使用的细菌、乳杆菌、细菌等方向，能够解决难以调整酸味强度、不符合品质特性、易发生变化等问题，达到出色产气力、硬度低、口感好的效果

Active Publication Date: 2017-08-29
SPC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the strain distribution of the imported inoculum tends to change during the subculture process, and it is difficult to handle at the site of the bread industry. As the dominant species, it contains L. Various practical issues such as sourness intensity
In addition, the imported leavening agent is suitable for the climate and bread characteristics of the country of manufacture, so it may have quality characteristics that do not match the current situation of domestic bread production.

Method used

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  • Novel indigenous natural yeast and lactobacillus for baking bread isolated from traditional korean malt
  • Novel indigenous natural yeast and lactobacillus for baking bread isolated from traditional korean malt
  • Novel indigenous natural yeast and lactobacillus for baking bread isolated from traditional korean malt

Examples

Experimental program
Comparison scheme
Effect test

manufacture example 1

[0050] [Manufacturing example 1: Production of natural yeast added with koji (Korean-style sourdough with koji added)]

[0051] In order to extract microorganisms from koji, 450 g of water is added to 50 g of koji, and then cultured in an incubator at a temperature of 22°C and a humidity of 83% for 4 hours, and the wheat bran component of the koji is removed using a 100 mesh sieve to produce a starter extract filtrate.

[0052] As the first process for producing natural yeast, uniformly mix 400 g of starter extract filtrate, 950 g of flour, and 100 g of rye flour in 650 g of heating and cooling water at room temperature, and ferment for 48 hours at a temperature of 25°C and a humidity of 85%. starter, thereby producing a starter culture broth.

[0053] As the second process of making natural yeast (manufacture and subculture of natural yeast), 700 g of the above-mentioned starter culture solution, 950 g of flour, and 100 g of rye flour were evenly mixed in 1050 g of heating a...

Embodiment 1

[0054] [Example 1: Isolation and identification of microorganisms]

[0055] Prepare to isolate microorganisms from koji, rye, flour, and natural yeast (manufacturing example 1). Various raw materials 10g, 0.85% NaCl After putting into a filter bag, homogenization process was performed for 3 minutes with the homogenizer (stomacher). Then use 0.85% NaCl to carry out stepwise dilution again, after diluting to an appropriate concentration, by smearing to MRS (de Man Rogosa and Sharpe, Difco), SDB (2% Maltose, 0.3% Yeastextract, 1.5% Fresh yeast extract, 0.03% Tween80, 0.6% Caseinpeptone, pH 5.6) on the solid medium, so as to isolate the lactic acid bacteria, and by smearing to the YM with 0.35% sodium propionate (Sodim Propionate) (Yeast Malt extract) and PDA (PotatoDextrose Agar) solid medium to isolate yeast.

[0056] The above-mentioned MRS was cultured statically at 37°C, and SDB, YM and PDA medium were all cultured statically at 30°C. Afterwards, in order to obtain a sin...

Embodiment 2

[0061] [Example 2: Isolate Lactobacillus San Francisco (L.sanfranciscensis) from natural yeast]

[0062] In this example, L. sanfranciscensis was isolated from a natural yeast (Korean-style sourdough with koji added), and a PCR unique to L. sanfranciscensis was designed for this purpose.

[0063] The whole genome sequence of Lactobacillus San Francisco was revealed in 2011 (Rudi F Vogel, Melanie Pavlovic, Matthias A Ehrmann1, Arnim Wiezer, Heiko Liesegang, Stefanie Offschanka, Sonja Voget, Angel Angelov, Georg BoWolfgang Liebl (2011) Genomic analysis reveals Lactobacillus sanitas raditional microbaccenscensis CellFactories.10(Suppl1): S6), and use this sequence to explore the genetic map of Lactobacillus San Francisco TMW 1.1304 and the genetic gene database that does not overlap with other strains, and screen out LSA_02510 hypothetical protein (hypothetical protein) .

[0064]PCR primers were designed in such a way that they would not be amplified in the genetic genes of oth...

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Abstract

The present invention relates to a novel indigenous natural lactobacillus, Lactobacillus brevis SPC-SNU 70-2 (KCTC 12777BP), isolated from traditional Korean malt.

Description

technical field [0001] The present invention relates to a novel local natural lactic acid bacterium isolated from Korean traditional koji for making bread, in particular to Lactobacillus brevis SPC-SNU 70-2 (KCTC) as a novel local natural lactic acid bacterium isolated from Korean traditional koji 12777BP). Background technique [0002] Sourdough (Sourdough), also known as sour dough, has a unique flavor. The fermentation method using sourdough usually refers to repeating the following process: mixing flour, water and rye flour, activating its internal microorganisms, thereby making a sourdough starter, using part of it for dough, and keeping the rest , so that it can be used in the next kneading. According to such a fermentation method using sourdough, yeast and lactic acid bacteria participate in each other during the fermentation process, thereby achieving many advantages in bread characteristics such as increased bread volume, improved flavor, and extended shelf life. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A21D8/04C12R1/24
CPCA21D8/04C12R2001/24C12N1/205C12N1/20A21D8/045A21D13/00A23V2400/121
Inventor 朴正吉李千容沈相民郑文咏宋成奉金柄澈徐镇浩韩南洙洪性钟
Owner SPC
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