Compound lactic acid bacteria for fermenting pickled Chinese cabbages as well as preparation method and application of compound lactic acid bacteria

A technology of compound lactic acid bacteria and lactic acid bacteria, applied in the direction of microorganism-based methods, biochemical equipment and methods, bacteria used in food preparation, etc., can solve the problem of high cost of compound bacteria, high nitrite content, and poor quality stability and other problems, to achieve the effect of preventing spoilage and odor of sauerkraut, reducing nitrite content, and fast fermentation start-up

Active Publication Date: 2022-06-28
广西来宾恒荣农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a preparation method and application of compound lactic acid bacteria for fermenting sauerkraut. In the fermentation process, high doses of edible salt are added, high nitrite content, the final product has a single flavor, light flavor, high cost of supplementing compound bacteria, low number of viable bacteria, poor quality stability, etc.

Method used

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  • Compound lactic acid bacteria for fermenting pickled Chinese cabbages as well as preparation method and application of compound lactic acid bacteria
  • Compound lactic acid bacteria for fermenting pickled Chinese cabbages as well as preparation method and application of compound lactic acid bacteria
  • Compound lactic acid bacteria for fermenting pickled Chinese cabbages as well as preparation method and application of compound lactic acid bacteria

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1. The compound lactic acid bacteria used for preparing fermented sauerkraut specifically comprises the following steps:

[0032] (1) Bacteria used: Lactobacillus paracasei ( Lactobacillus paracasei , CICC 20241), Lactobacillus plantarum ( Lactobacillus plantarum , CICC 20242), Lactobacillus casei ( Lactobacillus casei , CICC23185), Lactobacillus acidophilus ( Lactobacillus acidophilus , CICC 6243); strains were purchased from China Industrial Microorganism Culture Collection and Management Center.

[0033] (2) The medium adopts MRS; the composition of the MRS medium is known to those skilled in the industry and can be obtained by general means. MRS solid medium is dispensed into test tubes, 3 ml per test tube; MRS liquid medium is dispensed into 250 ml conical flasks and 2L sterile containers, 250 ml conical flasks are divided into 200 ml per bottle, 2L Divide into 1800ml sterile containers, sterilize by autoclaving, sterilize at 121°C for 15min, and set aside. ...

Embodiment 2

[0042] 1. The compound lactic acid bacteria used for preparing fermented sauerkraut comprises the following steps:

[0043] (1) Bacteria used: Lactobacillus paracasei ( Lactobacillus paracasei , CICC 20241), Lactobacillus plantarum ( Lactobacillus plantarum , CICC 20242), Lactobacillus casei ( Lactobacillus casei , CICC23185), Lactobacillus acidophilus ( Lactobacillus acidophilus , CICC 6243); strains were purchased from China Industrial Microorganism Culture Collection and Management Center.

[0044] (2) The medium adopts MRS; the composition of the MRS medium is known to those skilled in the industry and can be obtained by general means. MRS solid medium is dispensed into test tubes, 3 ml per test tube; MRS liquid medium is dispensed into 250 ml conical flasks and 2L sterile containers, 250 ml conical flasks are divided into 200 ml per bottle, 2L Divide into 1800ml sterile containers, sterilize by autoclaving, sterilize at 121°C for 15min, and set aside.

[0045] (3)...

Embodiment 3

[0053] 1. The compound lactic acid bacteria used for preparing fermented sauerkraut comprises the following steps:

[0054] (1) Bacteria used: Lactobacillus paracasei ( Lactobacillus paracasei , CICC 20241), Lactobacillus plantarum ( Lactobacillus plantarum , CICC 20242), Lactobacillus casei ( Lactobacillus casei , CICC23185), Lactobacillus acidophilus ( Lactobacillus acidophilus , CICC 6243); strains were purchased from China Industrial Microorganism Culture Collection and Management Center.

[0055] (2) The medium adopts MRS; the composition of the MRS medium is known to those skilled in the industry and can be obtained by general means. MRS solid medium is dispensed into test tubes, 3 ml per test tube; MRS liquid medium is dispensed into 250 ml conical flasks and 2L sterile containers, 250 ml conical flasks are divided into 200 ml per bottle, 2L Divide into 1800ml sterile containers, sterilize by autoclaving, sterilize at 121°C for 15min, and set aside.

[0056] (3)...

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Abstract

The invention discloses compound lactic acid bacteria for fermenting pickled Chinese cabbages as well as a preparation method and application of the compound lactic acid bacteria, and belongs to the technical field of food processing. The compound lactobacillus is prepared by mixing and compounding lactobacillus paracasei, lactobacillus plantarum, lactobacillus casei and lactobacillus acidophilus according to the volume ratio of (2-6): (1-5): (1-3): (1-4) after solid culture and liquid culture, wherein the viable count of the lactobacillus paracasei, the viable count of the lactobacillus plantarum, the viable count of the lactobacillus casei and the viable count of the lactobacillus acidophilus respectively reach 0.8 * 10 < 9 > cfu / ml to 1.0 * 10 < 9 > cfu / ml, and is used for fermenting pickled Chinese cabbages. The viable count of the compound lactic acid bacteria liquid is high and reaches 0.8 * 10 < 9 > cfu / ml-1. 0 * 10 < 9 > cfu / ml, when the compound lactic acid bacteria are used for fermenting the pickled Chinese cabbages, the fermented pickled Chinese cabbage final product is good in sensory quality, low in salt content (lower than 0.3%), extremely low in nitrite content (0.39-0.67 ug / ml) and high in organic acid content (20.11-21.14 mg / ml), and the fermentation time is greatly shortened and is 2-8 days.

Description

technical field [0001] The invention belongs to the technical field of food processing, and particularly relates to a compound lactic acid bacteria for fermenting sauerkraut and a preparation method and application thereof. Background technique [0002] The traditional production of sauerkraut is a vegetable fermented product made of fresh vegetables as raw materials, soaked in a certain concentration of salt water, and fermented by natural lactic acid bacteria attached to the surface of the vegetables. Sauerkraut is rich in carbohydrates, vitamins, beneficial trace elements and active lactic acid bacteria. It is very nutritious and has a unique sour smell and crisp and refreshing texture, so it has won the favor of consumers in my country. The characteristics of Xiaoshi are an excellent traditional fermented food. [0003] With the improvement of people's living standards, the demand for sauerkraut is increasing day by day. However, the production process of sauerkraut has...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L29/00C12N1/20C12R1/225C12R1/25C12R1/245C12R1/23
CPCA23L19/20A23L29/065A23L29/015C12N1/20A23V2002/00A23V2400/125A23V2400/113A23V2400/165A23V2400/169A23V2200/048A23V2200/14A23V2250/1578Y02A40/90
Inventor 彭琳琳覃福算卢国伟庞宗文韦嘉煜李恒山陆兰芳乔金银
Owner 广西来宾恒荣农业科技有限公司
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