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Lactobacillus fermentum, microbial inoculum, preparation method and application of lactobacillus fermentum and microbial inoculum, fermented food and preparation method of fermented food

A technology for fermenting Lactobacillus and fermented food, which is applied in the field of fermented food, which can solve problems such as short shelf life, single taste, and loss of flavor, and achieve the effects of strong acid production capacity, high concentration of viable bacteria, and improved sensory quality characteristics

Active Publication Date: 2022-05-06
XIAMEN HAIJIA FLOUR MILLS CO LTD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the industrial production process of traditional fermented noodle food, there are phenomena of flavor loss, single taste, short shelf life and easy aging

Method used

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  • Lactobacillus fermentum, microbial inoculum, preparation method and application of lactobacillus fermentum and microbial inoculum, fermented food and preparation method of fermented food
  • Lactobacillus fermentum, microbial inoculum, preparation method and application of lactobacillus fermentum and microbial inoculum, fermented food and preparation method of fermented food
  • Lactobacillus fermentum, microbial inoculum, preparation method and application of lactobacillus fermentum and microbial inoculum, fermented food and preparation method of fermented food

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Experimental program
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Effect test

preparation example Construction

[0049] The third aspect of the present invention provides a method for preparing a bacterial agent, which is prepared by fermenting and culturing the above-mentioned Lactobacillus fermentum in a fermentation medium.

[0050] Preferably, the bacterial agent exists in the form of a liquid bacterial agent, a semi-liquid bacterial agent, a concentrated bacterial agent or a solid bacterial agent.

[0051] Preferably, the method comprises: culturing the above-mentioned Lactobacillus fermentum in a fermentation medium, and making the number of live bacteria reach 10 8 CFU / mL or more, the obtained fermentation liquid is bacterial agent A.

[0052] According to the present invention, the fermentation medium may be a conventional fermentation medium in the art, such as MRS medium. The cultivation conditions have been described in the first aspect, and will not be repeated here.

[0053] According to the present invention, preferably, the method further includes further processing the ...

Embodiment 1

[0093] This example is used to illustrate the identification of the Lactobacillus fermentum.

[0094] The lactobacillus fermentum is isolated from old dough in Huining County, Baiyin City, Gansu Province.

[0095] (1) Morphological characteristics and physiological and biochemical properties: such as figure 1 As shown, the colonies on the MRS medium are milky white, round, smooth, moist, and opaque; the cells are rod-shaped under the microscope, and Gram staining is positive.

[0096] (2) Physiological and biochemical identification

[0097] Physiological and biochemical identification of the screened strains was performed using the French Mérieux biochemical identification system, and the identification results are shown in Table 1 below. Through physiological and biochemical identification, the isolated strain is Lactobacillus fermentium.

[0098] Table 1

[0099] control - INO Inositol - MLZ D-Melezitose Gly Mannitol - MAN Mannitol - ...

Embodiment 2

[0106] This example is used to illustrate the temperature adaptability and acid production ability of Lactobacillus fermentum.

[0107] In order to investigate the temperature adaptability of the Lactobacillus fermentum, the Lactobacillus fermentum was connected to the MRS liquid medium, and then placed in a constant temperature incubator at 10°C, 15°C, 20°C, 30°C, 35°C and 40°C. During medium fermentation, the pH of the culture medium was measured every three hours. The pH value of the culture solution within 24 hours was used as the acid production capacity evaluation, and the results are shown in Table 2.

[0108] According to the same method, the acid production ability of the control strain was evaluated, and the evaluation results are shown in Table 2.

[0109] Table 2

[0110]

[0111] It can be seen from Table 2 that Lactobacillus fermentum can achieve lower acidity under the condition of 10-40°C, indicating that Lactobacillus fermentum can adapt to a wider temper...

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Abstract

The invention relates to the field of fermentation, and discloses lactobacillus fermentum, a microbial inoculum, a preparation method and application of the lactobacillus fermentum and the microbial inoculum, fermented food and a preparation method of the fermented food. The lactobacillus fermentum is preserved in the China General Microbiological Culture Collection Center, and the preservation number of the lactobacillus fermentum is CGMCC (China General Microbiological Culture Collection Center) No. 21156. The lactobacillus fermentum provided by the invention has the characteristics of wide adaptive temperature, fast acid production and high exopolysaccharide yield. When the lactobacillus fermentum disclosed by the invention is used for preparing fermented foods such as fermented flour products, fermented grain beverages and fermented fruit and vegetable juice, the obtained fermented foods are unique in flavor and long in shelf life, and the sensory quality of the fermented foods can also be effectively improved.

Description

technical field [0001] The invention relates to the field of fermentation, and discloses a strain of Lactobacillus fermentum, a bacterial agent, a preparation method of a bacterial agent, a bacterial agent prepared according to the method, and the use of the lactobacillus fermentum or the bacterial agent in preparing fermented food Application of the invention, a preparation method of a fermented food and a fermented food. Background technique [0002] Lactic acid bacteria (LAB) is a general term for bacteria that can use fermentable carbohydrates to produce large amounts of lactic acid. This is a rather complex group of bacteria, which can be divided into at least 18 genera and more than 200 species, with rich species diversity. The traditional fermented dairy products in Qinghai, Tibet, Inner Mongolia, Xinjiang and other places in China contain rich resources of lactic acid bacteria strains, which are a treasure house of rich probiotic strains. [0003] Lactobacillus fer...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L2/38A23L11/50A23L7/104A21D8/04C12R1/225
CPCC12N1/20A23L2/382A23L11/50A23L7/104A21D8/045A23V2400/143
Inventor 高嘉星杨书林李慧姜丽华杨海莺陈艳
Owner XIAMEN HAIJIA FLOUR MILLS CO LTD
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