Pediococcus pentosaceus and application thereof in improving flavor quality of fermented fruits and vegetables

A technology of Pediococcus pentosaceus, fruits and vegetables, applied to Pediococcus pentosaceus and its application field in improving the flavor and quality of sauerkraut, can solve the problems of poor flavor of sauerkraut, strong natural fermentation and the like, and achieves the improvement of flavor quality and wide application prospect. Effect

Active Publication Date: 2020-11-17
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the flavor of sauerkraut fermented by lactic acid ba

Method used

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  • Pediococcus pentosaceus and application thereof in improving flavor quality of fermented fruits and vegetables
  • Pediococcus pentosaceus and application thereof in improving flavor quality of fermented fruits and vegetables
  • Pediococcus pentosaceus and application thereof in improving flavor quality of fermented fruits and vegetables

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Effect test

Embodiment 1

[0040] The invention provides a strain of Pediococcus pentosaceus C53, the preservation number of which is CGMCCNo.20192. The strain was isolated from sauerkraut samples.

[0041] In order to identify the strain, the bacterial genomic DNA rapid extraction kit (Sangon Bioengineering (Shanghai) Co., Ltd.) was used to extract genomic DNA, and bacterial universal primers 27F: 5'-AGA GTT TGA TCC TGG CTC AG-3' and 1492R: 5'-GGT TAC CTT GTT ACG ACT T-3' for 16S rDNA sequence amplification, the primers were synthesized by Sangon Bioengineering (Shanghai) Co., Ltd. The sequence of the primer 27F is SEQ ID NO:1, and the sequence of the primer 1492R is SEQ ID NO:2. The PCR reaction system was: 12.5 μL 2×Taq PCR MasterMix (TIANGEN), 1 μL each of 27f and 1492r primers, 8.5 μL ddH2O, 2 μL DNA template. PCR reaction program: 94°C for 5 minutes; 30 cycles of 94°C for 30s, 55°C for 30s, and 72°C for 90s; 72°C for 10 minutes. The amplified product was checked by 1% agarose gel electrophoresi...

Embodiment 2

[0049] A method for improving sauerkraut flavor quality by utilizing Pediococcus pentosaceae C53, comprising the steps of:

[0050] S1. Raw material pretreatment:

[0051] For fresh cabbage, pick out the leaves with impurities, insect eyes, and rot, and discard them. Cut one cabbage into four equal parts according to the weight for later use;

[0052] Boil tap water, let it cool for later use, and wait for the pickled cabbage;

[0053] S2, making sauerkraut:

[0054] Clean the container and sterilize it with boiling water for 20 minutes to obtain a sterilized container; dissolve 36g of table salt in 1680mL of water to obtain a NaCl solution; mix the NaCl solution with 10 9 CFU / mL Pediococcus pentosaceae C53 bacterium liquid mixes, makes pickling solution, and the final concentration of Pediococcus pentosaceae C53 bacterium in the described pickling solution is 10 7 CFU / mL; put 1680mL of the pickling solution and 600g of the cabbage to be pickled in step S1 into the steriliz...

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PUM

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Abstract

The invention discloses pediococcus pentosaceus C53. The pediococcus pentosaceus C53 is preserved in the china general microbiological culture collection center, and the preservation number is CGMCC No. 20192. The strain is separated from northeast pickled chinese cabbages, high in acid production capacity, and acid-resistant and cholate-resistant. The invention further discloses a method for improving the flavor quality of fermented fruits and vegetables by using the pediococcus pentosaceus C53. The method comprises the following steps that a pediococcus pentosaceus C53 bacterial solution isinoculated into a fruit and vegetable fermentation system for fermentation, the final concentration of the pediococcus pentosaceus C53 in the solution of the fermentation system is 106-108CFU/mL, andthe weight-to-volume ratio of the fruits and vegetables to the solution is 1: (2-4) g/mL. When the pediococcus pentosaceus C53 is used for pickled chinese cabbage fermentation, the content of total acid and lactic acid of the pickled chinese cabbages can be remarkably increased, the content of amino acid and volatile flavor substances is increased, and the taste of pickled chinese cabbages can beimproved.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a strain of Pediococcus pentosaceus and its application in improving the flavor and quality of sauerkraut. Background technique [0002] Sauerkraut is a kind of fermented food generally unique to Northeast China. It is refreshing and delicious with unique flavor. It is usually made from fresh Chinese cabbage naturally fermented by microorganisms under a certain salt content. The fermentation of sauerkraut is mainly dominated by microorganisms attached to the surface of vegetables, including Lactobacillus, Pediococcus, Lactococcus, Leuconostoc, etc. At present, the natural fermentation of sauerkraut can meet the needs of production, but the problems of long fermentation period, susceptibility to contamination by bacteria, and unstable flavor quality also hinder the standardized and industrialized production of sauerkraut. [0003] Microbial inoculation is a common process improvem...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L19/20C12R1/01
CPCC12N1/20A23L19/20C12R2001/01C12N1/205
Inventor 梁会朋何珍纪超凡林心萍张素芳宋歌王忻旖
Owner DALIAN POLYTECHNIC UNIVERSITY
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