Leavening agent for pickle and preparation and application method thereof
A starter and kimchi technology, applied in biochemical equipment and methods, methods based on microorganisms, microorganisms, etc., can solve problems such as susceptibility to harmful bacteria, insufficient acid production and acid production speed, slow start-up speed of low-temperature fermentation, etc. , to achieve the effects of inhibiting the reproduction of miscellaneous bacteria, strong acid production ability, and improving fermentation flavor
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Embodiment 1
[0031] Isolation, screening and identification of embodiment one bacterial strain
[0032] 1. Isolation and purification of strains
[0033] Under sterile conditions, the pickle juice samples were serially diluted 10 times, 100 times and 1000 times. Take 0.1mL of each of the three dilution gradient samples, spread them on TJA medium, culture them in a sterile environment at 30°C for 2-3 days, pick out round and slightly flattened single colonies, and carry out streaking and passage on TJA plates for several times. until a pure strain is obtained. The isolated strains were preliminarily screened out and numbered by Gram staining, contact enzyme reaction, indole test and lactic acid acidification ability test.
[0034] Among them, the pickle juice sample was derived from naturally fermented pickle juice; TJA medium (tomato agar medium) was purchased from Qingdao Rishui Biotechnology Co., Ltd. (the same below).
[0035] The results showed that the pickle juice with NaCl conten...
Embodiment 2
[0070] Example 2: Processing adaptability of Lactobacillus plantarum RPC21
[0071] Three equal amounts of 5% skim milk powder culture solution were placed in a water bath at 50°C, 55°C and 60°C for 20 minutes respectively. During heat treatment, samples were taken to detect the amount of viable bacteria. Taking the heat treatment time as the abscissa and the logarithm of the viable bacteria as the ordinate, draw the lethality curve under different temperature conditions.
[0072] Test results such as Figure 7 , Figure 8 shown. Plantarum RPC21's viable count decreased with the prolongation of heat treatment time, and the change curve of the viable count with time at 50°C was relatively gentle, and the death rate of the strain also accelerated with the increase of temperature. RPC21 viable bacteria decreased most obviously. Therefore, during the spray drying process of Lactobacillus plantarum RPC21, the appropriate spray parameters should be selected according to the let...
Embodiment 3
[0073] Nutritional factor screening of embodiment three Lactobacillus plantarum RPC21
[0074] After activating Lactobacillus plantarum RPC21 for 15-18h, use 10 7 The inoculum amount of cfu / mL was respectively inserted into MRS medium, MRS with garlic juice, and MRS medium with garlic juice and pickle pickle solution, cultured at 30±2°C, sampled regularly, and measured by OD 600 Values represent cell density.
[0075] Among them, the preparation method of adding garlic juice MRS is: after garlic is peeled, it is mashed with clean water according to the material-to-liquid ratio of 1:2, boiled, filtered, cooled, and added to MRS liquid medium at a volume fraction of 5%. Sterile filtration, spare. The MRS preparation method of adding garlic juice and kimchi pickle solution is: marinate the dry and clean raw vegetables with salt to obtain the pickle solution, then boil, filter, and cool, and add 5% garlic juice by volume MRS liquid culture medium, sterile filtered after steri...
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