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A kind of kimchi starter and its preparation and application method

A starter and pickle technology, which is applied in biochemical equipment and methods, microorganism-based methods, microorganisms, etc., can solve the problems of slow start-up of low-temperature fermentation, insufficient acid production and acid production speed, and easy infection of harmful flora. , to achieve the effect of improving fermentation flavor, strong acid-producing ability, and inhibiting the reproduction of miscellaneous bacteria

Active Publication Date: 2021-07-09
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For this reason, it is necessary to provide a pickle starter to solve the problems of slow start-up speed of low-temperature fermentation in the pickle production process, insufficient acid production and acid production speed, and easy infection of other harmful flora

Method used

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  • A kind of kimchi starter and its preparation and application method
  • A kind of kimchi starter and its preparation and application method
  • A kind of kimchi starter and its preparation and application method

Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention relates to a pickle starter of the genus of lactic acid bacteria, in particular to the preparation and use method of a pickle or sauerkraut starter containing Lactobacillus plantarum RPC21. Excellent lactic acid bacteria, Lactobacillus plantarum RPC21, can be co-fermented with Lactobacillus rhamnosus or Leuconostoc enterococci to obtain a compound starter; at the same time, garlic juice and pickled vegetables are used as proliferation factors of lactic acid bacteria to promote the growth of lactic acid bacteria in the starter. The rapid proliferation ensures the naturalness of the added auxiliary materials; the starter effectively shortens the kimchi fermentation cycle, significantly improves the kimchi fermentation flavor, and relieves the environmental protection pressure of the kimchi pickling waste liquid discharge.

Description

technical field [0001] The invention relates to a pickle starter of the genus lactic acid bacteria, in particular to the preparation and application method of a pickle or sauerkraut starter containing Lactobacillus plantarum RPC21. Background technique [0002] Kimchi, also known as sauerkraut or pickled vegetables, is a processed vegetable product made from fresh vegetables through the collaborative fermentation of lactic acid bacteria. . my country's kimchi enterprises have long used the natural fermentation method to produce kimchi, that is, the vegetable raw materials are added to a certain concentration of salt water for salting or sun-cured pretreatment, and then placed in the kimchi jar, and slowly fermented by lactic acid bacteria attached to the surface of the vegetables. After the fermentation, It can be prepared by adding other seasonings according to taste requirements. The traditional kimchi production enterprises are small in scale and low in production effici...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L19/20C12R1/25C12R1/225C12R1/01
CPCA23L19/20C12N1/20C12N1/205C12R2001/25
Inventor 任香芸林晓姿何志刚苏昊李维新梁璋成林晓婕
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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