A method for isolating Lactobacillus spp. Resistant to low temperature in sauerkraut

A separation method and technology of lactic acid bacteria, applied to the method of using microorganisms, separating microorganisms, etc., can solve the problems of breeding and research of low-temperature-resistant lactic acid bacteria strains that have not been seen in sauerkraut, and achieve shortened production cycles, high quality, and reduced work. volume effect

Pending Publication Date: 2019-01-18
LIAONING ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing studies mostly focus on low-temperature refrigerated meat and low-temperature silage, etc., and there is no breeding and research on low-temperature-resistant lactic acid bacteria for sauerkraut

Method used

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  • A method for isolating Lactobacillus spp. Resistant to low temperature in sauerkraut

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Effect test

Embodiment 1

[0025] A method for isolating low-temperature-resistant sauerkraut lactic acid bacteria strains, the steps are as follows: under sterile conditions, take 1 weight part of naturally fermented sauerkraut fermentation liquid and insert it into 9 weight parts of MRS liquid medium, and cultivate it at 28 ° C for 10 hours to obtain culture solution; take the culture solution and add it to sterile saline to dilute it to 10 by gradient dilution method -5 The diluted bacterial solution; spread the diluted bacterial solution on the MRS and M17 plate medium, and culture it at 28°C for 48 hours, pick a single colony with a transparent circle; put the single colony with a transparent circle in the form of a streak Continue to isolate and purify the culture on the MRS medium for 2 times; inoculate the purified strains into the MRS liquid medium, and after 36 hours of constant temperature cultivation at 28°C, measure the pH value, and eliminate the strains with a pH value higher than 4. A su...

Embodiment 2

[0029] A method for isolating low-temperature-resistant sauerkraut lactic acid bacteria strains, the steps are as follows: under sterile conditions, take 1 part by weight of naturally fermented sauerkraut fermentation liquid and insert it into 11 parts by weight of MRS liquid medium, and cultivate it at 28°C for 14 hours to obtain culture solution; take the culture solution and add it to sterile saline to dilute it to 10 by gradient dilution method -8 The diluted bacterial solution; spread the diluted bacterial solution on the MRS and M17 plate medium, and cultivate it at a constant temperature of 28°C for 96 hours, pick a single colony with a transparent circle; put the single colony with a transparent circle in the form of a streak Continue to separate and purify the culture on the MRS medium for 2 times; inoculate the purified strains into the MRS liquid medium, and after 48 hours of constant temperature cultivation at 28°C, measure the pH value, and eliminate the strains wi...

Embodiment 3

[0033] A method for isolating low-temperature-resistant sauerkraut lactic acid bacteria strains, the steps are as follows: under aseptic conditions, take 1 weight part of naturally fermented sauerkraut fermentation liquid and insert it into 10 weight parts of MRS liquid medium, and cultivate it at 28 ° C for 12 hours to obtain culture solution; take the culture solution and add it to sterile saline to dilute it to 10 by gradient dilution method -5 、10 -6 、10 -7 or 10 -8 The diluted bacterial solution; spread the diluted bacterial solution on the MRS and M17 plate medium, and cultivate it at a constant temperature of 28°C for 72 hours, pick a single colony with a transparent circle; put the single colony with a transparent circle in the form of a streak Continue to separate and purify the culture on the MRS medium for 2 times; inoculate the purified strains into the MRS liquid medium, and after 40 hours of constant temperature cultivation at 28°C, measure the pH value, and el...

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Abstract

The invention discloses a method for separating lactobacillus strains, in particular to a method for separating low-temperature resistant pickle lactobacillus strains. 1 part by weight of naturally fermented pickled cabbage fermentation broth is inoculated with 9-11 Parts by weight of MRS liquid medium and cultured at 28 DEG C for 10-14 hours, the culture solution is added into sterile physiological saline, and diluted to 10-5, 10-6, 10-7 or 10-8 diluted bacterial solution by a gradient dilution method, the diluted bacterial solution is coated on MRS and M17 plate culture medium respectively,and cultured at 28 DEG C for 48-96 hours, the lactic acid bacteria is purified, identified and acclimated at low temperature. A low-temperature-resistant lactic acid bacteria strain can grow at low temperature. That lactic acid bacteria separate by the invention can replace the preservative, shorten the production cycle of pickled cabbage, greatly reduce energy consumption, reduce production cost,and make the prepare pickled cabbage more nutritious, healthy and delicious. The pickled cabbage liquor is made of natural fermentation pickled cabbage liquor in winter.

Description

technical field [0001] The invention relates to a method for isolating lactic acid bacteria strains, in particular to a method for isolating low temperature-resistant sauerkraut lactic acid bacteria strains. Background technique [0002] Sauerkraut is a representative food that reflects the characteristics of my country's food culture. It has been passed down for thousands of years, but the real development was in the 1990s. edible. At present, the industrialized production of sauerkraut mainly adopts two kinds of fermentation methods, of which the vast majority of production enterprises adopt natural fermentation, and only a small number of enterprises adopt artificial inoculation fermentation. [0003] The process of sauerkraut produced by natural fermentation is relatively simple, but in the fermentation process, in addition to lactic acid bacteria, there are many yeasts and other microorganisms that reproduce and grow at the same time. There is no guarantee, which is ex...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/02C12N1/36
CPCC12N1/02C12N1/36
Inventor 张晓黎吴兴壮高雅杜霖春张华王琛韩艳秋张锐李莉峰
Owner LIAONING ACAD OF AGRI SCI
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