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Beverage fermented through hericium erinaceus and lactic acid bacteria, and preparation method of beverage

A technology for lactic acid bacteria of Hericium erinaceus and fermented beverages, applied in the directions of lactobacillus, bacteria used in food preparation, food science, etc., can solve the problems of pathogenic bacteria producing drug resistance and threatening human health, etc. Sweet and sour, rich flavor effect

Active Publication Date: 2018-08-24
HENAN INST OF SCI & TECH
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The growth of pathogenic bacteria can be inhibited by chemical drugs, but the abuse of antibiotics has caused pathogenic bacteria to develop drug resistance, which seriously threatens human health, so natural products have received more and more attention

Method used

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  • Beverage fermented through hericium erinaceus and lactic acid bacteria, and preparation method of beverage
  • Beverage fermented through hericium erinaceus and lactic acid bacteria, and preparation method of beverage
  • Beverage fermented through hericium erinaceus and lactic acid bacteria, and preparation method of beverage

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Embodiment 1

[0023] The Lactobacillus rhamnosus zrx01 is isolated and screened from kefir grains, and the frozen zrx01 strain is inoculated in MRS medium, cultured at 200 r / min and 37°C for 24 hours at a constant temperature, and used as a primary seed solution. The primary seeds were inoculated into 100mL MRS medium according to the inoculum amount of 2%, cultivated overnight as the secondary seed solution, and stored in a 4°C refrigerator for later use. The cultured secondary seed liquid zrx01 plate was streaked on the MRS plate, cultured at 37°C for 2-3 days, and the colony morphology was observed. A single colony was picked and stained with Gram, and the morphology of the bacteria was observed under a microscope. The results showed that the colonies of the strain zrx01 were moist milky white droplets, opaque, uniform in texture and neat in edge. Stained by Gram's staining solution and observed under a microscope, the bacterium is a short rod-shaped Gram-positive bacterium ( figure 1 ...

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Abstract

The invention belongs to the technical field of food microorganisms, and relates to a beverage fermented through hericium erinaceus and lactic acid bacteria, and a preparation method of the beverage.The obtained beverage fermented through hericium erinaceus and lactic acid bacteria has an orange yellow color and uniform luster, is a cloudy beverage, has no precipitation and layering, is sweet andsour in taste and strong in flavor, has unique flavors of fermented hericium erinaceus and lactic acid bacteria fermentation, and has no bad peculiar smell. The content of soluble solids is 9.8%, thecontent of hericium erinaceus polysaccharides is 420 mg / mL, the content of total acid is 0.65%, the pH value is 4.5, the sum of bacteria is 100 fu / mL or below, and the coliform bacillus flora is 3MPN / 100mL or below. No pathogenic bacterium is detected, so that the beverage meets national standards.

Description

technical field [0001] The invention belongs to the technical field of food microorganisms, and relates to a Hericium erinaceus lactic acid bacteria fermented beverage and a preparation method thereof. Background technique [0002] Food safety is an important aspect of people's choice of food, and diseases caused by foodborne microorganisms are widespread in both developed and developing countries, seriously threatening public health. After years of research, food pathogenic microorganisms related to health hazards have been identified, such as Salmonella enteritidis and Escherichia coli, which cause 75% of foodborne diseases. The growth of pathogenic bacteria can be inhibited by chemical drugs, but the abuse of antibiotics has caused pathogenic bacteria to develop drug resistance, which seriously threatens human health, so natural products have received more and more attention. Bacteriocins are peptides or proteins with antibacterial activity produced by lactic acid bacter...

Claims

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Application Information

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IPC IPC(8): A23L2/38
CPCA23L2/382A23V2400/175
Inventor 冉军舰梁新红何鸿举牛生洋赵瑞香卢艳清
Owner HENAN INST OF SCI & TECH
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