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Leuconostoc mesenteroides and application of leuconostoc mesenteroides in fermentation of Chinese sauerkraut

A technology for Leuconostoc enterica and sauerkraut, which is applied in the directions of Leuconostoc, application, bacteria, etc., can solve the problems of sauerkraut with a mellow and rich flavor, unstable product quality, perishable and stale and other problems, and achieves inhibition of miscellaneous bacteria and harmful bacteria. The effect of increasing the growth, reducing the hidden danger of eating, and increasing the yield of vegetables

Active Publication Date: 2019-07-12
甘南县首双食品有限责任公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sauerkraut pickled by the traditional natural fermentation method has a mellow taste and a strong smell, but it takes a long time, the product quality is unstable, it is easy to rot and change taste, and it is easy to produce harmful substances such as nitrite
Although industrial fermentation takes a short time and has uniform product quality, its taste is far less mellow and rich than natural fermented sauerkraut.

Method used

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  • Leuconostoc mesenteroides and application of leuconostoc mesenteroides in fermentation of Chinese sauerkraut
  • Leuconostoc mesenteroides and application of leuconostoc mesenteroides in fermentation of Chinese sauerkraut

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Embodiment 1

[0024] The screening and identification process of embodiment 1 bacterial classification

[0025] Strain isolation and purification

[0026] A small amount of traditional fermented sauerkraut made by many citizens in Harbin was selected, and the surface was washed with sterile water and 70% ethanol three times alternately, then rinsed with sterile water, and the excess water was drained. Get sauerkraut leaf and grind out juice, carry out gradient dilution with sterile water (10 -1 、10 -2 、10 -3 、10 -4 、10 -5 ), take 50 microliters of the culture solution of each dilution concentration and spread it on the MRS solid medium and culture it at a constant temperature of 37 ° C for 48 hours, pick a single colony with a large calcium dissolution circle and streak it on the MRS solid medium for purification. Eleven colonies producing calcium-dissolving circles were selected and named DN-LP-X1, DN-LP-X2, DN-LP-M1, DN-LP-M2, DN-LP-W1, DN-LP-H2, DN -LA-H7, DN-LM-Y2, DN-LM-Y3, DN-LM...

Embodiment 2

[0037] Example 2 Application of Leuconostoc mesenteroides DN-LM-D2 bacteria in pickled sauerkraut

[0038] Pick the Leuconostoc mesenteroides DN-LM-D2 bacterial solution stored in the glycerol tube and streak it on the MRS plate, culture at 37°C for 48-72h, pick a single colony and inoculate it into 20-30ml MRS liquid medium, shake at 37°C at 150r Bed culture 18-, as seed liquid, to be expanded culture. The formula of the expanded fermentation medium is peptone 10g / L, yeast powder 5g / L, beef extract 5g / L, tomato juice 100ml / L, and 1M NaOH is used to adjust the pH of the medium to 6.2-6.4, and the intestines are obtained after 18 hours of cultivation. Leuconostoc membranes. The bacterial liquid is used to ferment sauerkraut:

[0039] 1) Choose fresh Chinese cabbage, peel off the outer leaves (rotted or dehydrated leaves), and place in a cool, dry and ventilated place for 2-3 days.

[0040] 2) Cleaning: Wash the Chinese cabbage with clean water, drain the water, and place it ...

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Abstract

The invention discloses a leuconostoc mesenteroides and application of the leuconostoc mesenteroides in fermentation of Chinese sauerkraut, and relates to the technical field of fermented foods. The leuconostoc mesenteroides is Leuconostoc mesenteroides DN-LM-D2. The method of fermentation of the Chinese sauerkraut comprises the steps that 1) fresh Chinese cabbages are selected and pretreated; 2)washing is conducted, wherein the pretreated Chinese cabbages in the step 1) are washed with water completely, water is drained off, and the treated Chinese cabbages are placed in a fermentation container; 3) fermentation is conducted, wherein purified water is injected into the fermentation container containing the Chinese cabbages, then a leuconostoc mesenteroides solution and edible salt are added, and airtight fermentation is conducted to obtain the Chinese sauerkraut. By means of the method, the fermented Chinese sauerkraut is low in nitrate and nitrite content and high in successful rateof obtaining the Chinese sauerkraut.

Description

technical field [0001] The invention relates to the technical field of fermented food, in particular to leuconostoc enterococci and its application in fermented sauerkraut. Background technique [0002] The sauerkraut pickled with Chinese cabbage as raw material is a traditional fermented vegetable product in northern my country. It has a unique flavor, refreshing taste, and can increase appetite at the same time. There are abundant lactic acid bacteria in the sauerkraut fermentation liquid, and the aromatic substances produced during the growth and metabolism of the sauerkraut make the sauerkraut unique flavor. The main metabolites of lactic acid bacteria include acidic metabolites, exopolysaccharides, lactobacillus, γ-aminobutyric acid, etc. These substances play a role in regulating the body's immunity, anti-tumor, antibacterial, and antiseptic. In addition, sauerkraut is rich in nutrients such as vitamins, minerals, and dietary fiber. It is a type of food that can lower...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L19/20A23L5/20A23L29/00A23B7/155C12R1/01
CPCA23L19/20A23L5/28A23L29/065A23B7/155A23V2002/00C12R2001/01C12N1/205A23V2400/321A23V2200/10
Inventor 张耀伟刘焱杨梦管晓雨吴茜林
Owner 甘南县首双食品有限责任公司
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