Lactobacillus fermentum and use thereof
A technology for fermenting lactobacillus and fermented rice, applied in the directions of lactobacillus, application, bacteria, etc., can solve the problems of unstable production quality, small processing scale and vague process of natural fermentation susceptible to bacterial infection, so as to improve cooking quality and improve Relative content, effect of reducing fermentation time
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
preparation example Construction
[0031] The present invention also provides a method of preparing a fresh-wet rice powder comprising the steps of: inoculation of the fermentation of Lactobacillus in the rice in the rice to obtain fermented rice; add the fermentation rice to the water, gelatin, squeeze, squeeze That is, fresh and wet rice noodles.
[0032] Starch is the main ingredient of rice, is divided into linear starch and branched starch, and rice can be used to prepare fresh wet rice noodles after fermentation. During the fermentation process, the propagation of bacteria produces an acid, degrades the protein that is wrapped in the starch, and the starch is released, thus accelerating the rate of starch aging and gelatinity; during the fermentation process, the brackets have broken and Dependent, the average degree of polymerization decreases, and since the degree of aggregation of the amylopeticles is inversely proportional to the gel properties of the rice noodles, the fermentation process can maintain th...
Embodiment 1
[0045] This embodiment provides a screening and identification process of fermentation Lactobacillus LFChen.
[0046] (1) Take 10ml of the rice fermentation liquid produced by Hunan Kang Jie Food Technology Development Co., Ltd., 10ml of rice flour, dilution 10 -1 10 -2 ...... 10 -7 A total of 7 gradients were placed in sequentially placed in a casting plate medium (MRS-calcium medium), and the culture time was 37 ° C, culture time 48 h, and transparent calcium occurred in the medium in the medium. The circle, and the single bacteria is rounded or elliptical, the color is white or milky white, labeled such a colony, initially determined as lactic acid bacteria.
[0047] (2) Take the single bacterial shipping line in step (1) to continue to cultivate, after purification is completed, see the results figure 1 (The mirror detection is 1000x). It can be seen that the obtained strain has no spores, and Gram is positive, and the shape is a long rod, a long average of about 1.29 μm, and ...
Embodiment 2
[0054] This example explores the effect of fermentation Lactobacillus LFCHEN on rice fermentation.
[0055] Fermentation Lactobacillus LFCHEN (RFB2-11) and the present invention while the other three different lactic acid bacteria (RFB2-3, RFB2-6, RFB2-10) screened from the rice fermentation liquid of Kang Jie rice noodles. . 500 ml of water is added to each 250g rice, and the final concentration is 10 7 CFU / ml of bacterial liquid fermentation at 37 ° C.
[0056] (1) When the fermentation time is 0 h, 12h, 18h, 24h, 36h, the fermentation rice of these 5 points points is compared with the pH of 0H, 24H and 48H fermented rice in the fresh moisture rice noodles in Kang Jie rice. See the results Image 6 . Depend on Image 6 It can be seen that the same fermentation time, the pH of the fermented Lactobacillus LFCHEN (RFB2-11) is up to the maximum pH of rice fermentation and tends to be stable, only 12 h, and the pH drop rate of other strains is slightly lower than the fermentation Lac...
PUM
| Property | Measurement | Unit |
|---|---|---|
| Hardness | aaaaa | aaaaa |
Abstract
Description
Claims
Application Information
Login to View More