Koumiss fermenting agent as well as preparation method and application thereof
A technology of starter and kumiss, which is applied in the field of kumiss starter and its preparation, which can solve the uneven quality of kumiss, the differences in the types and composition of lactic acid bacteria and yeast in natural kumiss starter, and the product Poor stability and other issues
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[0029] In the present invention, the preparation method of said Lactobacillus casei bacteria powder, Lactobacillus helveticus H9 bacteria powder and Lactobacillus plantarum P8 bacteria powder preferably comprises the following steps:
[0030] (1) Inoculate Lactobacillus casei Zhang strain, Lactobacillus helveticus H9 strain or Lactobacillus plantarum P8 strain into liquid modified MRS medium, and expand culture at 37°C-42°C for 8-12h to obtain Lactobacillus casei Zhang bacteria liquid, Lactobacillus helveticus H9 bacterial liquid or Lactobacillus plantarum P8 bacterial liquid;
[0031] The improved MRS medium includes the following components: glucose 15-30g, soybean peptone 5-15g, beef extract 2-10g, yeast powder 2-10g, anhydrous sodium acetate 2-10g, dipotassium hydrogen phosphate 1-5g , magnesium sulfate 0-1g, manganese sulfate 0-1g, ammonium citrate 1-5g and Tween-80 1-5g, dissolve in distilled water in turn and make the volume to 1000ml, the pH value of the culture medium...
Embodiment 1
[0053] A kind of preparation of sour kumiss starter:
[0054] The preparation method of Lactobacillus casei (Lactobacillus casei) Zhang, Lactobacillus helveticus (Lactobacillus helveticus) H9 and Lactobacillus plantarum (Lactobacillus plantarum) P8 freeze-dried bacterial powder, inoculate three kinds of Lactobacillus strains respectively in the liquid improved MRS medium, Four-stage fermentation was used to expand the thalli, and the inoculation amount was 5%. The four-stage fermentation conditions of Lactobacillus casei Zhang and Lactobacillus plantarum P8 were as follows: first-stage fermentation at 37°C, 48h, second-stage fermentation First stage fermentation at 37°C for 48 hours, third stage fermentation at 37°C for 48 hours, fourth stage fermentation at 37°C for 48 hours; the conditions for the fourth stage fermentation of Lactobacillus helveticus H9 are as follows: first stage fermentation at 38°C for 48 hours, second stage fermentation 38°C, 48h, third stage fermentatio...
Embodiment 2
[0058] A kind of preparation method of sour kumiss starter:
[0059]The preparation method of Lactobacillus casei (Lactobacillus casei) Zhang, Lactobacillus helveticus (Lactobacillus helveticus) H9 and Lactobacillus plantarum (Lactobacillus plantarum) P8 freeze-dried bacterial powder, inoculate three kinds of Lactobacillus strains respectively in the liquid improved MRS medium, Four-stage fermentation was used to expand the bacterial body, and the inoculation amount was 5%. The four-stage fermentation conditions of Lactobacillus casei (Lactobacillus casei) Zhang and Lactobacillus plantarum (Lactobacillus plantarum) P8 were as follows: Fermentation at 37°C, 48h, third-stage fermentation at 37°C, 48h, fourth-stage fermentation at 37°C, 48h; the four-stage fermentation conditions of Lactobacillus helveticus H9 are as follows: first-stage fermentation at 38°C, 48h, second-stage fermentation at 38 hours ℃, 48h, third-stage fermentation at 38°C, 48h, fourth-stage fermentation at 38°...
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