Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A strain of Pediococcus pentosaceus and its application in improving the flavor quality of fermented fruits and vegetables

A technology for Pediococcus pentosaceus and fruits and vegetables, which is 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, etc., so as to improve flavor and taste, reduce bitterness and Umami, the effect of improving flavor

Active Publication Date: 2022-04-26
DALIAN POLYTECHNIC UNIVERSITY
View PDF9 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the flavor of sauerkraut fermented by lactic acid bacteria is often not as strong as that of natural fermentation

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A strain of Pediococcus pentosaceus and its application in improving the flavor quality of fermented fruits and vegetables
  • A strain of Pediococcus pentosaceus and its application in improving the flavor quality of fermented fruits and vegetables
  • A strain of Pediococcus pentosaceus and its application in improving the flavor quality of fermented fruits and vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The invention provides a strain of Pediococcus pentosaceus C53, the preservation number of which is CGMCC No. 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 GTTTGA TCC TGG CTCAG-3' and 1492R were used: 5'-GGT TAC CTT GTT ACG ACT T-3' for 16S rDNA sequence amplification, 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, ddH2O 8.5 μ, 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 products were checked by 1% agarose gel electro...

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 Chinese cabbage to be pickled in step S1 into the ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a strain of Pediococcus pentosaceus C53, which is preserved in the General Microorganism Center of China Microbiological Culture Collection Management Committee, and the preservation number is CGMCC No.20192. The strain is isolated from Northeast sauerkraut, has strong acid production ability, and is resistant to acid and bile salts. The invention also discloses a method for improving the flavor quality of fermented fruits and vegetables by utilizing Pediococcus pentosaceae C53, comprising the steps of: inoculating the bacterial liquid of Pediococcus pentosaceae C53 in a fruit and vegetable fermentation system for fermentation, and the liquid of the fermentation system contains Pediococcus pentosaceae The final concentration of C53 was 10 6 ~10 8 CFU / mL; the weight-to-volume ratio of the fruit and vegetable to the liquid is 1:(2-4) g / mL. Using Pediococcus pentosaceae C53 for sauerkraut fermentation can significantly increase the total acid and lactic acid content of sauerkraut, increase the content of amino acids and volatile flavor substances, and improve the taste of sauerkraut.

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com