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A strain of Lactococcus lactis zf630 and its application in pepper fermentation

A technology of Lactococcus lactis and ZF630, which is applied in the field of microorganisms, can solve the problems of product flavor and taste, high salt content, and insufficient crisp taste of fermented chili products, so as to prevent getting angry and inflammation, and reduce nitrite content , the effect of inhibiting the growth of miscellaneous bacteria

Active Publication Date: 2020-11-17
GUANGDONG HAITIAN INNOVATION TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many problems in the production of traditional fermented chili products, such as different natural fermentation strains, long fermentation period, difficult control of fermentation conditions, inconsistent product quality, insufficient crisp taste of fermented chili products, dull color, unprominent fermented flavor, Easy to contaminate bacteria and other problems
In addition, the salt content in traditional fermented chili products is relatively high, generally as high as 8%-14%
At present, most of the fermented chili products produced industrially are pickled with high salt, and the semi-finished products need to be desalted. During the desalination process, many flavor substances will be lost, which will have a great impact on the flavor and taste of the product.

Method used

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  • A strain of Lactococcus lactis zf630 and its application in pepper fermentation
  • A strain of Lactococcus lactis zf630 and its application in pepper fermentation
  • A strain of Lactococcus lactis zf630 and its application in pepper fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] Example 1 Screening of Lactococcus lactis ZF630

[0071] figure 1 The flow chart of obtaining Lactococcus lactis ZF630 of the present invention is shown.

[0072] 1. Handling of raw materials

[0073] Take the pepper fermented moromi under the traditional process conditions, coarsely filter out the residue, add 0.9% sterile saline to dilute to 10 3 、10 4 、10 5 times, to make a moromi dilution, take 0.1 ml from each concentration dilution and spread evenly on the MRS solid agar medium plate containing 2% salt content, incubate at 36°C for 24h, and incubate at 37°C in the dark for 48h. Observe and record the growth of the colony during the cultivation process, and select the colony to be round, smooth, shiny, with regular edges, milky white, and the colony is opaque. The colony with a diameter of 0.5mm or more is inserted into MRS solid agar containing 2% salt content The medium was isolated and purified three times, and a single colony was positive for Gram stainin...

Embodiment 2

[0097] Example 2 Validation of the effect of Lactococcus lactis ZF630 in pepper fermentation

[0098] How to ferment peppers:

[0099] 1) Prepare ingredients: choose fresh red peppers with high spiciness, remove impurities such as rotten peppers and pepper stems, and cut them into 1.5cm*1.5cm pepper granules with a stainless steel vegetable cutter after cleaning;

[0100] 2) Low-salt pickling: first spread a layer of edible salt on the bottom of the fermentation tank, mix the pepper granules with water of equal quality, add sucrose, salt, and pure seed liquid to prepare, enter the tank for fermentation, and prepare the prepared pepper granules The sugar content is controlled at 0.4%, and the salt content is controlled at 3%. After the pepper granules are transferred into the pool, cover the surface with a layer of salt, and then seal it; the concentration of pure bacteria in the seed liquid is 10%. 9 ~10 10 CFU / ml, the inoculation amount of seed solution is 4wt% (mass percen...

Embodiment 3

[0145] The genetic stability of embodiment 3 Lactococcus lactis ZF630 bacterial strain

[0146] The Lactococcus lactis ZF630 strain was continuously passaged on the MRS slant medium for 10 generations, and the growth of the strains of each generation was observed and recorded, and the 1st generation, 5th generation and 10th generation slant were fermented according to the method described in Example 1. To cultivate. That is, Lactococcus lactis ZF630 was inoculated into the MRS liquid medium according to the inoculum amount of 2%, and after static anaerobic culture at 37°C for 24 hours, the fermentation broth was centrifuged at 8000r / min for 10min, the supernatant was taken, and the upper and lower levels were determined by HPLC. The lactic acid content in the serum is used to determine the genetic stability of Lactococcus lactis ZF630 strain. The test results are shown in Table 12. The rate of change of lactic acid content in the fermented liquid obtained from the fermentation...

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Abstract

The present invention relates to a kind of Lactococcus lactis ( Lactococcus lactis ) ZF630, its deposit number is GDMCC NO:61039. The bacterium strain is used to ferment capsicum, and the lactic acid content in the obtained fermented capsicum product is high, which is beneficial to reducing the spiciness of the fermented capsicum product and reducing the pungent taste of the fermented capsicum product.

Description

technical field [0001] The invention belongs to the technical field of microbes, and in particular relates to a strain of Lactococcus lactis and its application, and also relates to a method for preparing chili products. Background technique [0002] The main compounds of spicy ingredients in peppers are capsaicinoids such as capsaicin, dihydrocapsaicin and nordihydrocapsaicin. Among them, capsaicin and dihydrocapsaicin account for about 90% of the total amount of capsaicin, and also provide 90% of the spicy and hot sensation. In order to improve the spicy feeling of chili, the taste is not soft, and it is easy to cause problems such as getting angry, it is necessary to remove the raw spicy taste of chili. At present, the methods for removing raw peppery taste mainly include heating method and fermentation method. Although the heating method can reduce the raw spicy taste of peppers to a certain extent, due to the high temperature, the loss rate of heat-labile nutrients in...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20A23L27/60A23L27/24A23L27/00A23L19/00A23L29/00A23L3/3571A23L33/10C12R1/01
CPCA23L27/60A23L27/24A23L27/88A23L19/03A23L29/065A23L3/3571A23L33/10A23V2002/00C12R2001/46C12N1/205A23V2400/231A23V2200/10A23V2200/15A23V2200/16A23V2200/30
Inventor 童星刘辉彭勃
Owner GUANGDONG HAITIAN INNOVATION TECH CO LTD
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