Lactobacillus and its application to improve the anti-risk ability of cooking wine
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, and the specific inoculation timing and specific operation steps are similar to the existing fermentation process, and can be adjusted by optimization in practical application. In a preferred embodiment, the preparation method includes the following steps: a) using grains to perform main fermentation to prepare wine mash; b) inoculating Lactobacillus paracasei SO102 into the wine mash, and performing post-fermentation to obtain fermented mash; c) The fermented mash is subjected to post-processing to obtain fermented products; preferably, the post-processing includes the steps of filtration, standing, seasoning and sterilization performed in sequence; 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, the grain...
Embodiment 1
[0049] Example 1: Screening of Lactobacillus paracasei SO102
[0050] Screening source: rancid cooking wine.
[0051] Primary screening medium: MRS medium supplemented with 10% absolute ethanol by mass.
[0052] Separation and purification: Observe the morphology of the colonies growing on the screening medium plate, and preliminarily distinguish the colonies according to the basic morphology such as colony size and color; pick each type of typical single colony, and streak it to the addition of 10% by mass absolute ethanol. MRS medium plate, cultivated at 36 ℃ for 24-48 h, to obtain pure culture.
[0053] Rescreening: The obtained pure culture was streaked onto MRS+10% absolute ethanol+1% calcium carbonate plate, cultivated at 36°C for 24h, and the strain with the fastest growth and the largest transparent circle was selected.
[0054] In the MRS medium supplemented with 10% absolute ethanol by mass, the colony morphology is milky white, raised colonies, the colonies are th...
Embodiment 2
[0056] Example 2: Exploration of the acid and alcohol resistance properties of Lactobacillus paracasei SO102
[0057] Lactobacillus paracasei SO102 ( Lactobacillus paracasei , CGMCC No.23612) was inserted into MRS liquid medium with different pH values according to the inoculum 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 proliferate weakly in the environment of pH 3.5. like figure 2 , indicating that Lactobacillus paracasei SO102 has good acid resistance.
[0058] In the same way, Lactobacillus paracasei SO102 was inserted into MRS liquid medium with different alcohol contents according to the same inoculum amount, and cultivated at 36 °C. Affected. like image 3 , indicating that Lactobacillus paracasei SO102 has good alcohol resistance and is not affected by alcohol content during the fermentation process of cooking wine.
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