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Method for preparing special lactic acid bacteria synergized culture medium for pickled vegetables and application of special lactic acid bacteria synergized culture medium

A culture medium, lactic acid bacteria technology, applied in the field of microbial fermentation, can solve problems such as poor bacteriostatic properties, and achieve the effect of improving bacteriostatic activity and enhancing bacteriostatic properties

Inactive Publication Date: 2019-08-23
ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention proposes the preparation method and application of the special lactic acid bacteria synergistic medium for kimchi, which solves the problem of poor antibacterial properties of microbial starters in the prior art

Method used

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  • Method for preparing special lactic acid bacteria synergized culture medium for pickled vegetables and application of special lactic acid bacteria synergized culture medium

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preparation example Construction

[0031] The preparation method of the lactic acid bacteria synergistic medium specially used for kimchi comprises the following steps: two kinds of lactic acid bacteria are cultured in MRS medium liquid and then expanded, the inoculum amount is 0.1%-10%, and after 6-24 hours of culture, they are mixed in proportion and then expanded. The culture medium is expanded for the second time, and the expansion seed solution is inoculated into the spice liquid according to the inoculum amount of 0.1-30%, and after pre-fermentation and cultivation for 6-48 hours, the special lactic acid bacteria synergistic medium for kimchi is obtained, and then proportionally and pre-treated The processed Jerusalem artichokes are mixed and fermented for 2-7 days.

[0032] The two lactic acid bacteria are Lactobacillus acidophilus LA2018-2 and Lactococcus lactis LL2018-8, and the mixing ratio is 1:1.

[0033] The culture medium components for expansion are: 5-80 g / L of Jerusalem artichoke tubers, 1-60 g...

Embodiment 1

[0040] The application steps of the special lactic acid bacteria booster medium for pickles of the present application in processing pickles are:

[0041] Wash the fresh Jerusalem artichoke, dry it, slice it, and mix and ferment according to the ratio of spice liquid: Jerusalem artichoke = 3:1. The spice liquid contains 3% dried chili, 1% ginger, 0.1% star anise, 0.1% pepper, and 1.5% sugar. Inoculate 10% of mixed Lactobacillus acidophilus LA2018-2 and Lactococcus lactis LL2018-8 expansion medium for fermentation, ferment for 6 days, the total acid content (calculated as lactic acid) is 1.08g / L, and the amino acid nitrogen content in the fermentation broth is 0.93g / L. Among them, the nitrite content was the highest at 0.05 mg / kg at 1 day of fermentation, and no nitrite was detected at 6 days of fermentation. Escherichia coli, Staphylococcus aureus, Salmonella, and Shigella were tested for Jerusalem artichoke kimchi, and the results were not detected.

Embodiment 2

[0043] The application steps of the special lactic acid bacteria booster medium for pickles of the present application in processing pickles are:

[0044] Wash the fresh Jerusalem artichoke, dry it, slice it, and mix and ferment according to the ratio of spice liquid: Jerusalem artichoke = 3:1. The spice liquid contains 3% dried chili, 1% ginger, 0.1% star anise, 0.1% pepper, and 1.5% sugar. Inoculate 0.2% of mixed Lactobacillus acidophilus LA2018-2 and Lactococcus lactis LL2018-8 expansion medium for fermentation, ferment for 4 days, the total acid content (calculated as lactic acid) is 6.77g / L, and the amino acid nitrogen content in the fermentation broth is 0.76 g / L, among which, the nitrite content was the highest at 0.047 mg / kg when fermented for 1 day, and the nitrite content was not detected when fermented for 4 days. Pathogenic bacteria such as Escherichia coli were not detected.

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Abstract

The invention relates to the field of fermentation of microbes and particularly relates to a method for preparing a special lactic acid bacteria synergized culture medium for pickled vegetables and anapplication of the special lactic acid bacteria synergized culture medium. The method comprises the steps of subjecting two kinds of lactic acid bacteria to amplification-culturing, proportionally mixing amplification-cultured seed solutions, inoculating a spicery solution with the solution mixture by an inoculum size of 0.1% to 30%, carrying out fermentation in advance for 6 to 48 hours to obtain the special lactic acid bacteria synergized culture medium for the pickled vegetables, then, mixing the obtained special lactic acid bacteria synergized culture medium with pretreated jerusalem artichoke proportionally, and continuing to carry out fermentation for 2 to 7 days. According to the method and the application, by taking jerusalem artichoke tuber-jerusalem artichoke leaf as a fermentation synergizing matrix and optimizing a synergizing matrix for culturing lactic acid bacteria applicable to processing of jerusalem artichoke pickled vegetables, discovered that jerusalem artichoke tubers and jerusalem artichoke leaves can serve as a synergizing culture medium and the bacterial inhibition of fermentation broth can be enhanced by employing the jerusalem artichoke tubers and the jerusalem artichoke leaves, and the appropriate addition range of the jerusalem artichoke tubers and the jerusalem artichoke leaves is determined.

Description

technical field [0001] The invention relates to the field of microbial fermentation, in particular to a preparation method and application of a special lactic acid bacteria synergistic medium for kimchi. Background technique [0002] Jerusalem artichoke is often used to make kimchi. The traditional method is natural fermentation, and the method of adding white wine, vinegar, salt, etc. has the purpose of inhibiting bacteria. Mainly use the microorganisms attached to the vegetables for fermentation. There are problems such as unknown flora, high risk of fermentation, incomplete fermentation, easy production of fusel alcohols and high volatile acids, and high nitrite content. In addition, the kimchi operation process is open, and there are many bacteria brought in by raw materials and the environment in the early stage, and the risk of pathogenic bacteria contamination is difficult to completely rule out. Compared with natural fermentation, artificial inoculation fermentation...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L19/20C12R1/23C12R1/01
CPCA23L19/20C12N1/20
Inventor 徐清萍郭苗苗任超凡唐百芬胡丽亚唐培鑫白瑞杰李科娜
Owner ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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