Lactobacillus for improving risk resistance of cooking wine and application thereof
A technology of lactobacillus and cooking wine, applied in the fields of application, bacteria, climate change adaptation, etc., can solve the problems of easy corruption of fermented products, achieve the effect of enhancing anti-corruption ability and increasing the types and contents of organic acids
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[0030] The preparation method of the present application is to inoculate the above-mentioned Lactobacillus paracasei SO102 during the fermentation process. The specific inoculation timing and specific operation steps are similar to the existing fermentation process, and can be optimized and adjusted in practical applications. In a preferred embodiment, the preparation method includes the following steps: a) performing main fermentation with grain to prepare wine mash; b) inoculating Lactobacillus paracasei SO102 into the wine mash, and performing post-fermentation to obtain fermented mash; c) Post-processing the fermented mash to obtain fermented products; preferably, the post-processing includes successive steps of filtering, standing, seasoning and sterilizing; preferably, the grain is selected from glutinous rice, rice, millet, black rice, corn and Any one or more of grains such as wheat.
[0031] In the preparation method, firstly, grain is used for main fermentation to ob...
Embodiment 1
[0049] Embodiment 1: the screening of Lactobacillus paracasei SO102
[0050] Screening source: rancid cooking wine.
[0051] Primary screening medium: MRS medium added with 10% mass ratio of absolute ethanol.
[0052] Separation and purification: Observe the shape of the colonies grown on the screening medium plate, and make preliminary distinctions of the colonies according to the basic shapes such as the size and color of the colonies; pick each type of typical single colony, and streak to the point where 10% mass ratio of absolute ethanol is added. On the MRS medium plate, culture at 36°C for 24-48h to obtain pure culture.
[0053] Re-screening: Streak the obtained pure culture onto MRS+10% absolute ethanol+1% calcium carbonate plate, culture at 36°C for 24 hours, and select the strain with the fastest growth and the largest transparent circle.
[0054] In the MRS medium added with 10% mass ratio of absolute ethanol, the colony form is: milky white, raised colony, the col...
Embodiment 2
[0056] Embodiment 2: Exploration of Lactobacillus paracasei SO102 acid-resistant, alcohol-resistant properties
[0057] Lactobacillus paracasei SO102 ( Lactobacillus paracasei , CGMCC No.23612) were inoculated into MRS liquid medium with different pH values according to the inoculum size of 1%, and the final concentration of the strain after inoculation was 10 6 CFU / mL, cultured at 36°C, it was found that Lactobacillus paracasei SO102 could still proliferate weakly in an environment of pH 3.5. like figure 2 , indicating that Lactobacillus paracasei SO102 has good acid resistance.
[0058] Similarly, Lactobacillus paracasei SO102 was inoculated into MRS liquid medium with different alcohol concentrations according to the same inoculum amount, and cultured at 36 °C. It was found that Lactobacillus paracasei SO102 could still proliferate in the environment of 14% vol and below. Affected. like image 3 , indicating that Lactobacillus paracasei SO102 has good alcohol resist...
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