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Method for producing pickled vegetables

A kimchi and subspecies technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve the problems of uncontrollable ripening and eating time, long fermentation cycle, unstable quality of kimchi, etc.

Active Publication Date: 2020-11-24
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the types of microorganisms in the old brine are complex and diverse, and the kimchi raw materials are inevitably susceptible to contamination by miscellaneous bacteria, and the maturity and eating time cannot be monitored, resulting in a long fermentation cycle, and the quality of each batch of kimchi produced may also be unstable.

Method used

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  • Method for producing pickled vegetables
  • Method for producing pickled vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] Example 1: Screening, identification and preservation of ethanol-resistant Pediococcus VCQWZ3-L7

[0074] Specific steps are as follows:

[0075] 1. Screening

[0076] Taking pickle water from Chongqing as a sample, it was diluted 10 times with sterile saline to 10 -6 , and then take 100 μL dilution factor of 10 -4 、10 -5 、10 -6 Spread the diluted liquid on the MRS solid medium, culture it upside down at 37°C for 48 hours, observe and record the colony shape; pick the colonies of different shapes on the MRS solid medium to separate them by streaking, and culture them at 37°C for 48 hours , pick the single colonies of different shapes on the MRS solid medium again and separate them by streaking until the pure single colonies with the same shape are obtained; observe the colony morphology of the single colonies, and perform microscopic examination, Gram staining and physiological analysis on the obtained colonies. For the investigation of biochemical characteristics,...

Embodiment 2

[0084] Example 2: Fermentation characteristics of ethanol-resistant Pediococcus VCQWZ3-L7

[0085] Specific steps are as follows:

[0086] The ethanol-resistant Pediococcus VCQWZ3-L7 and the ethanol-resistant Pediococcus SCYAPCZN19 obtained in Example 1 were respectively streaked on the MRS solid medium, cultured at 37°C for 48 hours, and single colonies were obtained; single colonies were picked and inoculated in the MRS liquid culture cultured at 37°C for 18 hours to activate, and two generations of continuous activation to obtain the activation solution; the activation solution was inoculated into the MRS liquid medium at an inoculum amount of 2% (v / v), and cultured at 37°C for 18 hours. 100g of white radish, 4g of pepper, 6g of garlic, 6g of ginger, 6g of table salt, 4g of white sugar and 100mL of water were prepared; the white radish, pepper, garlic and ginger were cleaned to remove impurities from the skin, and blanched in boiling water instantly. Wash 3 times with ster...

Embodiment 3

[0095] Embodiment 3: the production of kimchi starter

[0096] Specific steps are as follows:

[0097] The ethanol-resistant Pediococcus VCQWZ3-L7 obtained in Example 1, Lactobacillus plantarum ZH008 and Leuconostoc enterococci subsp. enterica Q3-16 were respectively streaked on the MRS solid medium and cultured at 37°C for 48 hours to obtain single Bacterial colonies; pick single colonies and inoculate them in MRS liquid medium respectively, culture them at 37°C for 18 hours for activation, and activate two generations continuously to obtain activation solution; inoculate the activation solution at an inoculum amount of 2% (v / v) in In the MRS liquid medium, culture at 37° C. for 18 hours to obtain a bacterial liquid.

[0098] The bacterial solution obtained by cultivating Lactobacillus plantarum ZH008 and Leuconostoc enterococci subsp. The viable bacteria ratio of -16 was 2:1, and starter A was obtained.

[0099] The bacterial liquid obtained by culturing Leuconostoc enter...

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Abstract

The invention discloses a method for producing pickled vegetables, and belongs to the technical field of microorganisms and the technical field of fermentation. The invention provides a pickled vegetable fermentation agent which is high in aroma substance generating capacity and free of infectious microbes. The pickled vegetable fermentation agent is prepared by compounding lactobacillus plantarumZH008, leuconostoc mesenteroides subsp. Q3-16 and pediococcus ethanolidurans VCQWZ3-L7. The pickled vegetable fermentation agent is inoculated into pickle raw materials, and fermentation is performedfor 72 hours, so that the total content of ketones, alkenes, aldehydes and terpenes in the pickled vegetables can reach up to 277.57 [mu]g / kg, the content of thioether substances can reach up to 794.91 [mu]g / kg, and the pickled vegetables have obvious compound aroma of fruit aroma and garlic aroma.

Description

technical field [0001] The invention relates to a method for producing kimchi, which belongs to the technical field of microbes and fermentation technology. Background technique [0002] Kimchi is a fermented food made by using fresh vegetables as raw materials, adding seasonings, using microorganisms attached to the vegetables themselves or additionally added lactic acid bacteria starter, and carrying out lactic acid fermentation in an anaerobic environment. Generally speaking, as long as it is a fiber-rich vegetable, it can be made into kimchi, for example, cabbage, Chinese cabbage, carrot, white radish, garlic, shallot, cucumber, onion, cabbage, etc. [0003] During the fermentation process of kimchi, lactic acid bacteria are mainly used for metabolism. Through complex biochemical reactions, specific aroma substances are produced, which endows kimchi with a unique flavor. Therefore, it is very important to select lactic acid bacteria with strong ability to produce aroma ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20C12N1/20C12R1/25C12R1/01
CPCA23L19/20C12N1/20C12R2001/01C12N1/205A23V2400/41A23V2400/321A23V2400/169Y02A40/90
Inventor 崔树茂毛丙永唐鑫云琳翟齐啸陆文伟赵建新张灏陈卫
Owner JIANGNAN UNIV
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