A bacterial agent for delaying the corruption of potato waste, a culture material and its application

Abstract

The present invention discloses a bacterial agent, culture and application thereof for delaying the corruption of potato waste, and relates to the technical field of plant waste preservation. The bacterial agent includes at least one of the following bacteria: Lactobacillus amylovora, Lactobacillus mucus fermentation and Lactobacillus plantarum. The bacterial agent provided by the present invention can delay the corruption of plant waste, reduce the dry matter loss rate of plant waste, significantly increase the lactic acid content in the sample, and reduce the content of short-chain fatty acids; reduce the loss of dry matter in potato waste during storage, and avoid the loss of nutrients in the waste caused by drying. The method for delaying corruption by the bacterial agent provided by the present invention is simpler, has low energy consumption, does not require drying, freeze-drying and other processing processes, and is simple and easy to implement.

Description

Technical Field

[0001] The invention relates to the technical field of plant waste antiseptics, and in particular to a bacterial agent for delaying the corruption of potato wastes, a culture and an application thereof. Background Art

[0002] In order to prevent the corruption and quality degradation of food, food preservatives are added to various foods. Such food preservatives are mainly chemically synthesized food preservatives used so far. However, chemically synthesized food preservatives sometimes involve safety issues to light, such as persistence or toxicity. In order to solve this problem, people expect to develop safe antibacterial substances derived from traditional foods.

[0003] Lactic acid bacteria are useful microorganisms that have traditionally been used to produce various fermented foods (including fermented beverages), such as soy sauce, bean paste (Japanese soybean paste), kimchi, and sake, etc. In addition, lactic acid bacteria have been used in processes for producing fermented foods.

[0004] At present, during the primary and deep processing of potatoes, a large amount of potato waste is produced, and the stacking is very likely to produce a lot of unpleasant odors. In actual production, it is often seriously corrupted before the feed can be prepared, which may threaten the quality of the feed. Most of the existing potato waste processing methods use drying or freeze-drying, which has high energy consumption, especially drying, which also has the problem of loss of nutrients in potato waste, such as the problem of reduced sugar content.

[0005] Potato scraps are byproducts produced during the production of potato starch and potato chips, including potato residue and potato chips. The organic matter content is equivalent to that of potatoes themselves. They are raw materials for making feed and can be used as energy feed for animals and fed directly to animals. Potato scraps are damaged after cutting and have no skin protection, so their quality will deteriorate in various ways, such as browning, softening of fruits, and easy decay. Potato tubers contain phenolic chemicals and polyphenol oxidase. Cutting destroys the structure of the cell membrane inside the tubers, causing the isolated polyphenols to flow out, generating quinone compounds under the catalysis of polyphenol oxidase, which then undergo polymerization to generate melanin and cause browning; in addition, nutritious potato scraps are easily contaminated by pathogenic bacteria and spoilage bacteria when exposed to the environment, causing decay and deterioration, and reducing nutritional value. Since potato processing plants are generally far away from animal farms, fresh potato scraps face a more serious threat of decay and deterioration during long-distance transportation. The traditional preservation method is to inhibit the spoilage of potato scraps through physical methods such as lowering the temperature, drying, and adding preservatives such as benzoic acid. However, this type of treatment has the disadvantages of high energy consumption, reduced nutritional value, and affecting the palatability of feed, while also increasing breeding costs.

[0006] In view of this, the present invention is proposed. Summary of the invention

[0007] The purpose of the present invention is to provide a bacterial agent, a culture and an application thereof for delaying the corruption of potato waste materials to solve the above technical problems.

[0008] Definition of noun:

[0009] "Potato scraps" refers to the remaining part of potatoes after peeling, including but not limited to potato peels, potato chunks, potato slices, mashed potatoes and other scraps produced in production or life. It includes by-products produced in primary processing and / or deep processing of potatoes. It is also called "potato scraps".

[0010] The present invention is achieved in that:

[0011] In a first aspect, the present invention provides a bacterial agent for delaying the corruption of plant waste, comprising at least one of the following bacteria: Lactobacillus amylovorus (La), Limosilactobacillus fermentum (Lf), and Lactobacillus plantarum (Lp);

[0012] The plant is selected from at least one of yam, potato and Ipomoea batatas.

[0013] The inventors found that any one of Lactobacillus amylovora, Lactobacillus fermentative mucus and Lactobacillus plantarum can reduce the content of ammonia nitrogen (NH3-N) in plant waste, so that the degree of protein decomposition decreases, delaying the corruption of plant waste. Compared with the control group without adding microbial agent, the dry matter loss rate in the plant waste sample after adding microbial agent significantly decreases, therefore, the microbial agent provided by the present invention has a certain protective effect on the dry matter of potatoes. Moreover, compared with the control group without adding microbial agent, the pH of the plant waste sample system after microbial agent treatment significantly decreases, thus inhibiting the growth of contaminating bacteria, thereby effectively delaying the corruption and quality degradation (browning) of these wastes.

[0014] In addition, through the above-mentioned bacterial agent treatment, the content of lactic acid and acetic acid in the sample was significantly increased, and the production of propionic acid and butyric acid was reduced.

[0015] In a preferred embodiment of the present invention, the fermented mucus lactobacillus is a cell of a strain with a preservation number of CCTCC NO: M20222085 or a progeny strain or a subclone strain thereof. For specific preservation information, refer to patent application number 2023103446776.

[0016] The strain with the deposit number of CCTCC NO: M 20222085 was deposited on December 28, 2022 in China Center for Type Culture Collection, and the deposit address is: Wuhan University, Wuhan, China. The classification characteristics of the strain are: Limosilactobacillus fermentum ZC529. After identification, the strain with CCTCC NO: M 20222085 is a Gram-positive bacterium and survives.

[0017] Lactobacillus plantarum is a strain with a deposit number of CCTCC NO: M 20231547, a deposit date of August 31, 2023, and is deposited in China Center for Type Culture Collection, with a deposit address of Wuhan University, Wuhan, China. The strain classification characteristics are: Lactobacillus plantarum YL10. After identification, the strain survived.

[0018] The amylovoric Lactobacillus is a cell of the strain with the catalog number: BNCC135321 or its progeny strain or subclone strain. BNCC135321 is a commercially available strain, and its commercial name is Lactobacillus amylovorus. It can be purchased through commercial channels such as Beina Bio, Shanghai BioNet, and Gaide Chemical.

[0019] The bacterial agent can be a binary mixture of Lactobacillus amylovora and Lactobacillus mucilaginosus, a binary mixture of Lactobacillus amylovora and Lactobacillus plantarum, or a binary mixture of Lactobacillus mucilaginosus and Lactobacillus plantarum.

[0020] In an optional embodiment, the bacterial agent contains only Lactobacillus amylovora, or Lactobacillus mucis fermentans; or Lactobacillus plantarum.

[0021] In a preferred embodiment of the present invention, the bacterial agent is a mixture of amylovora and fermentative mucus lactobacillus in a mass ratio of 1:1-9. In particular, the bacterial agent in a mass ratio of 1:9 has a better effect of extending the shelf life of potatoes, which can be stored for 2 months.

[0022] The bacterial agent is a mixture of fermented mucus lactobacillus and plant lactobacillus in a mass ratio of 1:1-1.5.

[0023] In a preferred embodiment of the present invention, the bacterial agent is a mixture of Lactobacillus amylovorus (La), Lactobacillus fermentum (Lf) and Lactobacillus plantarum (Lp) in a mass ratio of (1-2): (1-2): (1-2).

[0024] Under the above mixing ratio, the three bacteria work synergistically to achieve a better antiseptic effect, delay the corruption of plant waste, and extend the shelf life of plant waste.

[0025] The forms of the bacterial agent include but are not limited to: liquid preparations, solid bacterial agents, paste bacterial agents, suspensions, emulsions, sprays or semi-solid bacterial agents.

[0026] In an optional embodiment, the Ipomoea plant is selected from at least one of purple sweet potato, sweet potato, hairy stem sweet potato and hairy fruit sweet potato.

[0027] In a second aspect, the present invention also provides a strain culture for delaying the corruption of plant waste, wherein the strain culture is obtained by fermenting the above-mentioned bacterial agent.

[0028] Those skilled in the art will appreciate that the strain culture obtained by fermenting the above strain can also achieve the same effect of delaying the corruption of plant waste as the bacterial agent. In an optional embodiment, the above strain culture also includes a culture medium, such as a solid or liquid fermentation medium.

[0029] In an optional embodiment, the strain culture is a fermentation broth and an extract thereof, or a fermentation broth extract and an extract thereof.

[0030] The above-mentioned extracts include but are not limited to extracts obtained by methods such as ultrasonic extraction, elution, filtration (such as filter pressing, etc.), etc.

[0031] In a third aspect, the present invention also provides the use of bacterial agents or strain cultures in delaying the corruption of plant waste.

[0032] The above applications include but are not limited to: directly mixing the bacterial agent or strain culture with plant waste, or spraying the bacterial agent or strain culture on the plant waste in a liquid form.

[0033] In a preferred embodiment of the present invention, the mixed volume mass ratio of the bacterial agent or strain culture to the plant waste is 1L:1-3kg. Under the above mixing ratio, a better effect of delaying corruption can be produced.

[0034] In a preferred embodiment of the present invention, the concentration of the bacterial agent or bacterial culture liquid is ≥1×10 6 CFU / mL, for example 4×10 7 CFU / mL. Under the above bacterial concentration conditions, it has a better effect of delaying corruption.

[0035] In a fourth aspect, the present invention also provides a composition for delaying the corruption of plant waste, which comprises the above-mentioned bacterial agent or strain culture.

[0036] In an optional embodiment, the above composition further comprises other additives, including but not limited to diluents (such as water), decomposers, and the like.

[0037] In a fifth aspect, the present invention also provides a method for delaying the corruption of plant waste, which comprises: mixing the above-mentioned bacterial agent, strain culture or composition with the plant waste.

[0038] In a preferred embodiment of the present invention, the stacking or storage conditions after mixing are: 10°C to 40°C, 1-90 days. The bacterial agent provided by the present invention can also achieve antiseptic properties under aerobic conditions, thus eliminating the sealing and vacuuming process and shortening the process.

[0039] The microbial agent provided by the present invention can be used when the waste is in a static state, without the need for steps such as washing with water, which greatly reduces labor costs. In addition, the microbial agent has a wide applicable temperature range and can meet the antiseptic use requirements of waste in different temperate, subtropical and tropical regions.

[0040] The plant is selected from at least one of yam, potato and Ipomoea batatas, and the Ipomoea batatas is selected from at least one of purple sweet potato, sweet potato, hairy stem sweet potato and hairy fruit sweet potato.

[0041] The present invention has the following beneficial effects:

[0042] (1) Any one of Lactobacillus amylovora, Lactobacillus mucis fermentans and Lactobacillus plantarum can reduce the content of ammonia nitrogen (NH3-N) in plant waste, reduce the degree of protein decomposition, and delay the corruption of plant waste.

[0043] (2) Compared with the control group without adding the microbial agent, the dry matter loss rate in the plant waste samples after adding the microbial agent was significantly reduced. Therefore, the microbial agent provided by the present invention has a certain protective effect on the dry matter of potatoes.

[0044] (3) Moreover, compared with the control group without the addition of microbial agents, the pH of the plant waste sample system after microbial agent treatment decreased significantly, thereby inhibiting the growth of contaminating bacteria and effectively delaying the corruption and quality degradation (browning) of these waste materials.

[0045] (4) In addition, the above-mentioned bacterial agent treatment significantly increased the content of lactic acid and acetic acid in the sample, reduced the production of propionic acid and butyric acid, and improved the flavor and anti-corruption properties of potato waste.

[0046] (5) The use of the above-mentioned bacterial agent to treat plant waste can increase the dry matter content of the plant waste and avoid the loss of nutrients in the waste caused by drying.

[0047] (6) When the bacterial agent provided by the present invention is used, it can be used when the waste is still, without the need for washing with water, etc., which greatly reduces the labor cost. In addition, the above-mentioned bacterial agent has a wide applicable temperature range and can meet the anti-corrosion use requirements of waste in different regions such as cold, temperate, subtropical and tropical zones. In addition, the method for delaying corruption of the bacterial agent provided by the present invention is simpler, has low energy consumption, does not require drying, freeze-drying and other processing processes, and is simple and easy to implement. BRIEF DESCRIPTION OF THE DRAWINGS

[0048] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for use in the embodiments are briefly introduced below. It should be understood that the following drawings only show certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without creative work.

[0049] Figure 1 The results of the fermentation experiments of three different bacterial agents within 3 days are shown in the figure;

[0050] Figure 2 This is the picture of the fermentation product after 72 hours of fermentation;

[0051] Figure 3 This is the statistical result chart of sensory analysis of potato samples;

[0052] Figure 4 This is the actual picture of the extraction and analysis of ammonia nitrogen (NH3-N) in each treatment group;

[0053] Figure 5 This is the statistical result diagram of ammonia nitrogen content;

[0054] Figure 6 This is the statistical result diagram of dry matter loss rate;

[0055] Figure 7 It is the statistical graph of pH test results of each treatment group;

[0056] Figure 8 This is the statistical result chart of dry matter content of potato samples;

[0057] Fig. 9 This is the statistical result diagram of reducing sugar content;

[0058] Fig.10 This is the energy detection result of potato sample;

[0059] Fig.11 Statistical results of organic acid content. DETAILED DESCRIPTION

[0060] References to embodiments of the present invention will now be provided in detail, one or more examples of which are described below. Each example is provided as an explanation rather than a limitation of the present invention. In fact, it will be apparent to those skilled in the art that various modifications and variations may be made to the present invention without departing from the scope or spirit of the present invention. For example, a feature illustrated or described as part of one embodiment may be used in another embodiment to produce a further embodiment.

[0061] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those generally understood by those of ordinary skill in the art to which the present disclosure belongs. Although any methods and materials similar or equivalent to those described herein can be used for the practice or testing of the preparations or unit doses herein, some methods and materials are now described. Unless otherwise stated, the techniques adopted or considered herein are standard methods. Materials, methods and examples are illustrative and non-restrictive only.

[0062] The practice of the present invention will employ, unless otherwise indicated, conventional techniques of plant physiology, plant molecular genetics, cell biology, molecular biology (including recombinant techniques), microbiology, biochemistry, and immunology, which are within the capabilities of a skilled artisan. This technique is fully explained in the literature, such as Molecular Cloning: A Laboratory Manual, 2nd Edition (Sambrook et al., 1989); Oligonucleotide Synthesis (MJ Gait, ed., 1984); Plant Physiology (Cang Jing et al., 2017); Methods in Enzymology (Academic Press, Inc.); Handbook of Experimental Immunology (DM Weir and CC Blackwell, eds.); Current Protocols in Molecular Biology (FM Ausubel et al., eds., 1987); Plant Molecular Genetics (Monica A. Hughes et al.); PCR: The Polymerase Chain Reaction (Mullis et al., 1994), each of which is expressly incorporated herein by reference.

[0063] In order to make the purpose, technical scheme and advantages of the embodiments of the present invention clearer, the technical scheme in the embodiments of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased commercially.

[0064] The features and performance of the present invention are further described in detail below in conjunction with the embodiments.

[0065] Example 1

[0066] This embodiment provides three bacterial agents for delaying the corruption of potato scraps, namely, Lactobacillus amylovorus (La), Limosilactobacillus fermentum (Lf), and Lactobacillus plantarum (Lp). Lactobacillus fermentum is a strain with a preservation number of CCTCC NO: M20222085. Lactobacillus plantarum is a strain with a preservation number of CCTCC NO: M 20231547, and Lactobacillus amylovorus is purchased from Beina Biotechnology, with a strain number of BNCC135321.

[0067] The potato scraps were fermented using the three bacteria mentioned above as fermentation agents.

[0068] Take the bacterial solution from the stable period for inoculation, the concentration of each bacterial solution is 4×10 7 CFU / mL, the mixing ratio of fresh potato scraps and each bacterial solution was: 30g:10ml, and aerobic fermentation was carried out at 37℃ for 72h, and observation and recording were made every 24h. The control group (CK) was inoculated with an equal amount of physiological saline, and fresh potato scraps were taken as the original sample.

[0069] Fermentation result chart reference Figure 1 As shown in the figure, after 24h of fermentation, the control group showed signs of corruption and exuded juice, and the corruption and hydrolysis became more severe with time. After 72h of fermentation, the potato samples in the La, Lf, and Lp groups changed from light yellow to grayish white, slightly browned, and showed no obvious corruption.

[0070] The experimental results show that Lactobacillus amylovora, Lactobacillus mucus fermentation and Lactobacillus plantarum have obvious effects on delaying the spoilage of potato waste.

[0071] Example 2

[0072] In this example, potato waste was fermented with the three bacterial agents provided in Example 1, and then the sensory quality was analyzed.

[0073] The same mass of potato slices were placed in a petri dish and inoculated with Lactobacillus amylovorus (La), Limosilactobacillus fermentum (Lf) and Lactobacillus plantarum (Lp) respectively as three experimental groups, and the control group (CK) was inoculated with an equal amount of saline, and fresh potato scraps were taken as the original sample. Five replicates were set for each group.

[0074] After fermentation at 37℃ aerobic conditions (natural environment) for 72h, sensory quality evaluation was performed. The sensory quality evaluation standard refers to [Wang Jie, Zhang Yangdong, Zheng Nan, et al. Research Progress on Sensory Evaluation of Silage [J]. China Dairy, 2019 (1): 3.] [Zhou Jiachun. Food Sensory Analysis [M]. China Light Industry Press, 2013.] Sensory evaluation standards. More than 10 professional practitioners were invited to conduct sensory evaluation of samples from each treatment group from the perspectives of color, smell, texture, moisture, etc., using fresh samples as controls.

[0075] After 72h of fermentation, refer to Figure 2 and Figure 3 As shown in the figure, the control group (CK) was corrupted and hydrolyzed, a large amount of yellow-brown liquid oozed out, the solids became muddy, and had a foul smell. The potatoes were seriously deteriorated and had no feeding value; the potatoes in each experimental group were intact in shape and firm in texture. The La group had some juice oozed out with a strong sour taste, and the Lf and Lp groups had a small amount of liquid oozed out with a unique fermented aroma. Therefore, fermentation with fermentation agents can effectively improve the sensory quality of potatoes.

[0076] Figure 3 The results showed that compared with the original samples, the sensory quality of the CK group decreased significantly. After treatment with the test bacteria, the sensory quality was improved to varying degrees, among which the improvement effect of the Lf and Lp groups was significant.

[0077] Example 3

[0078] In this example, the ammonia nitrogen (NH3-N) content and dry matter loss rate of the samples of each treatment group in Example 2 were measured after fermentation for 72 hours.

[0079] After 72 h of fermentation, each group of samples was homogenized and the NH3-N in the samples was detected. Figure 4 This is the actual picture of the extraction and analysis of ammonia nitrogen (NH3-N) in each treatment group. Figure 5 The following is a statistical result chart of ammonia nitrogen content. The test method of ammonia nitrogen content refers to the Kjeldahl method in T / NAIA 001-2020 Determination of ammonia nitrogen in fermented feed.

[0080] Figure 5The results showed that the NH3-N content was the highest in the CK group, and the NH3-N content in the La, Lf, and Lp groups decreased in turn. The fermentation treatment with the fermentation agent can effectively reduce the NH3-N content in the sample, reduce the degree of protein decomposition, and delay the corruption of the potato sample. The analysis shows that: under the influence of the corrupt microorganisms and the preservatives, the ammonia nitrogen content in the potato scraps is significantly increased compared with the original sample. Among them, the CK group has the highest ammonia nitrogen content due to the lack of preservative treatment. After the treatment with the rotten agent, the ammonia nitrogen content in the sample is significantly reduced, among which the Lp group is the lowest, followed by the lf group. It shows that the bacterial agent provided in the embodiment of the present invention can effectively delay the corruption of protein in potato samples.

[0081] The dry matter loss rate test method refers to "GB / T 6435-2014 Determination of moisture in feed" to determine the moisture content, and the difference method is used to calculate the change in air-dried matter content.

[0082] The statistical results of dry matter loss rate are as follows: Figure 6 As shown, the dry matter loss rate in the CK group was the highest. La, Lf, and Lp treatments could significantly reduce the dry matter loss of the samples. The La group had the strongest dry matter protection effect on potatoes (dry matter protection effect). The analysis showed that due to the influence of storage, the dry matter of potato waste materials showed different degrees of loss. The dry matter loss of the CK group was significantly higher than that of the samples in the groups treated with preservatives. The La group had the least dry matter loss, followed by Lf.

[0083] Example 4

[0084] In this example, the final pH test of the fermentation system was performed on the samples of each treatment group in Example 2 after fermentation for 72 hours.

[0085] Results reference Figure 7 As shown in the figure, compared with the original sample, the pH of the CK group was the highest due to the corruption, and the pH value increased significantly. The La, Lf, and Lp treatments could significantly reduce the pH of the sample, and the pH value of the La group was the lowest. It is inferred that by reducing the pH of the system, the growth of contaminating bacteria is inhibited, which can effectively delay the corruption and quality degradation (browning) of these waste materials.

[0086] Example 5

[0087] In this example, the dry matter content and reducing sugar content of potato samples were determined for the samples of each treatment group in Example 2 after fermentation at 37° C. under aerobic conditions (natural environment) for 72 hours.

[0088] The determination method of dry matter content refers to "GB / T 6435-2014 Determination of moisture in feed".

[0089] The method for determining the reducing sugar content refers to "GB 5009.7-2016 National Food Safety Standard Determination of Reducing Sugar in Food".

[0090] Reducing sugar is a source of energy that can be used by microorganisms. After the fermentation is stable, the reducing sugar content is measured, which is the reducing sugar content remaining after the microorganisms use it. It is also the reducing sugar that can be directly used by animals in the later feed production. The results of dry matter content and reducing sugar content are referred to Figure 8 and Fig. 9 As shown, compared with the original sample, the dry matter content of the CK group was significantly reduced, and the treatment with preservatives could effectively prevent the decrease of the dry matter content of potato waste. Fig. 9 It was shown that the reducing sugar content in potato waste decreased due to storage compared with the original group, among which the content of reducing sugar was the lowest after La treatment.

[0091] Therefore, the dry matter content per unit fresh sample can be significantly increased and the reducing sugar content can be reduced by treatment with La, Lf, and Lp, and the reducing sugar content in the La group is the lowest.

[0092] Example 6

[0093] In this example, the lactic acid and short-chain fatty acid contents of the fermentation system were determined for samples of each treatment group in Example 2 after fermentation for 72 hours, referring to the method for determining pH value, organic acid, and ammonia nitrogen in silage in DB15 / T 1458-2018. In addition, the effect of the microbial agent treatment on the energy loss of the samples was also measured.

[0094] The test method for the effect of energy loss is as follows: take fresh samples per unit mass (the samples of the CK group and the bacterial agent treatment group are the same as the samples after fermentation treatment in Example 2), dry them in a freeze dryer, and then use an automatic calorimeter to measure the total energy (GE) according to the operating instructions (SDAC6000 automatic calorimeter, Hunan Sande Technology Co., Ltd.).

[0095] Fig.10 The results showed that compared with the CK group samples, treatment with the test bacteria could significantly slow down the decrease in sample energy. The energy of the samples treated with the Lf group was no different from that of the original samples, followed by the La group. The CK group had the lowest energy. Treatment with Lf could effectively preserve the energy in the samples.

[0096] During the storage period, potato scraps are metabolized by microorganisms to produce lactic acid and other organic acids, causing changes in the content of organic acids related to preservation and corruption. The statistical results of the lactic acid and short-chain fatty acid content determination experiment refer to Fig.11As shown in the figure, compared with the original samples, the contents of lactic acid and acetic acid in the potato samples after storage were significantly increased, and the lactic acid content in the samples of each group with the addition of preservatives was significantly higher than that of the CK group, and the lactic acid content in the La group was the highest; the acetic acid content in the CK group was significantly higher than that in the groups treated with preservatives. Compared with the CK group, the propionic acid and butyric acid contents of the samples in each group were significantly reduced after treatment with preservatives. This shows that the tested bacteria have the effect of delaying the corruption of potato waste.

[0097] Lactic acid has the greatest antiseptic effect. Good fermentation lactic acid should account for the largest proportion. A moderate amount of acetic acid can inhibit mold, but too high a content indicates that the aerobic stage is too long. Long-term aerobic activity will cause aerobic microorganisms to consume a lot of energy in the raw materials. Butyric acid content is positively correlated with the degree of corruption. The higher the content, the more serious the corruption. Propionic acid also has an antiseptic effect, but the effect is weaker and has an unpleasant rancid smell.

[0098] Example 7

[0099] This example comprehensively analyzes the quality grades of fermented finished products after potato scraps were treated with the three single bacterial agents provided in Example 1 of the present invention.

[0100] As shown in Tables 1 and 2, the quality grade of the fermented products can be significantly improved after treatment with the three single bacterial agents. There is no significant difference between the groups, especially the Lp group with the highest relative grade evaluation.

[0101] Table 1 Evaluation of detection index levels

[0102]

[0103]

[0104] Table 2 Rating

[0105]

[0106] Example 8

[0107] Equal concentration (1×10 7 CFU / mL) of Lf and La are mixed in a ratio of 9:1 to prepare the antiseptic fermentation liquid, and mixed with potato scraps (lumps) in a clean container at a ratio of 1L:1kg (to ensure that the solids can be immersed), and covered with a clean film to prevent water evaporation and the entry of bacteria and impurities. It can be stored for at least 60 days without deterioration at a temperature of 30-45°C; it can be stored for more than 70 days without deterioration at a temperature of 20-30°C, and the solids have good flavor and have the aroma of fermented bread, and the solid loss is less than 7%.

[0108] Equal concentration (1×10 7CFU / mL) Lf and La are mixed in a ratio of 1:1 to prepare the antiseptic fermentation liquid, and mixed with potato scraps (lumps) in a clean container at a ratio of 1L:1kg (to ensure that the solids can be immersed), and covered with a clean film to prevent water evaporation and the entry of bacteria and impurities. It can be stored at a temperature of 30-45°C for 60 days without deterioration, and the solids have good flavor and fermented acid aroma, and the solid loss is less than 10%.

[0109] Equal concentration (1×10 7 CFU / mL) Lf and Lp are mixed in a ratio of 1:1 to prepare the antiseptic fermentation liquid, and mixed with potato scraps (lumps) in a clean container at a ratio of 1L:3kg (to ensure that the solids can be immersed), and covered with a clean film to prevent water evaporation and the entry of bacteria and impurities. It can be stored at a temperature of 37-42°C for 40 days without deterioration, and the solids have a good flavor and a fermented bread aroma, and the solid loss is less than 7%.

[0110] At an equal concentration (1×10 7 CFU / mL)La, Lf, and Lp are mixed in a ratio of 1:1:1 to prepare an antiseptic fermentation solution. Potato scraps (lumps) are soaked in the antiseptic fermentation solution for 6 hours, then taken out and put into a clean plastic bag or a clean bucket, which is tied or covered. The bag can be kept at a temperature below 40°C for at least 3 days without spoiling or turning brown, and the solid loss is less than 5%.

[0111] 10% of preservative combination 1 (Lf and La mixed in a ratio of 9:1) or combination 2 (Lf and Lp mixed in a ratio of 1:1) is inoculated into homogenized, muddy or slag-like (water content of 30% to 60%) potato scraps, the mixture is fully stirred, bagged or barreled, and covered with a clean film or barrel lid after compaction. Fermentation is carried out at 26 to 30°C for 5 days or at 37°C for 3 days. The potato scraps can be kept from deteriorating for at least 20 days, the fermentation has a strong acid flavor, and the juice exuded during the fermentation process retains a high nutritional value.

[0112] Example 9

[0113] The present embodiment provides a bacterial agent for delaying the corruption of purple sweet potato waste, which includes the following bacteria in mass percentage: 1:2:1 of Lactobacillus amylovorus (La), Limosilactobacillus fermentum (Lf), and Lactobacillus plantarum (Lp).

[0114] Example 10

[0115] The present embodiment provides a bacterial agent for delaying the corruption of sweet potato waste, which includes the following bacteria in mass percentage: 2:1:1 of Lactobacillus amylovorus (La), Limosilactobacillus fermentum (Lf), and Lactobacillus plantarum (Lp).

[0116] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. The use of a bacterial agent or a bacterial strain culture in delaying the corruption of fresh plant waste, characterized in that: The bacterial agent is selected from any one of the following groups: (1) Lactobacillus amylovora Lactobacillus amylovorus ( La ) and Lactobacillus mucilaginosus fermentum ( Limosilactobacillusfermentum ( Lf )); (2) Lactobacillus plantarum Lactobacillus plantarum ( Lp ) and Lactobacillus mucilaginosus fermentum ( Limosilactobacillusfermentum ( Lf )); (3) Lactobacillus amylovora Lactobacillus amylovorus ( La ))、Lactobacillus mucilaginosus fermentation( Limosilactobacillusfermentum ( Lf ) and Lactobacillus plantarum ( Lactobacillus plantarum ( Lp )); The strain culture is obtained by fermenting the bacterial agent; the fermented mucus lactobacillus is a strain with a preservation number of CCTCC NO: M 20222085; The Lactobacillus plantarum is a strain with a preservation number of CCTCC NO: M 20231547; The amylovorax lactobacillus is a strain with the product number: BNCC135321; The plant is potato.

2. The use according to claim 1, characterized in that: The bacterial agent is a bacterial agent formed by mixing amylovorax lactobacillus and fermentative mucus lactobacillus in a mass ratio of 1:1-9.

3. The use according to claim 1, characterized in that: The bacterial agent is a bacterial agent obtained by mixing fermented mucus lactobacillus and plant lactobacillus in a mass ratio of 1:1-1.

5.

4. The use according to claim 1, characterized in that: The bacterial agent is a mixture of amylovora, mucus fermentation and plant lactobacillus in a mass ratio of (1-2): (1-2): (1-2).

5. The use according to claim 1, characterized in that: The strain culture is a fermentation broth.

6. The use according to claim 1, wherein the mixed volume mass ratio of the bacterial agent or the strain culture to the plant waste is 1L:1-3kg.

7. The use according to claim 6, wherein the bacterial agent or the bacterial liquid concentration of the bacterial culture is ≥ 1×10 6 CFU / mL.

8. A composition for delaying the corruption of fresh plant waste, characterized in that: It comprises the bacterial agent or the strain culture according to any one of claims 1 to 7.

9. A method for delaying the corruption of fresh plant waste, characterized in that: It includes: Mixing the composition of claim 8 with fresh plant waste; The plant is potato.

10. The method for delaying the corruption of fresh plant waste according to claim 9, characterized in that: The stacking or storage conditions after mixing are: 10° C. to 40° C., 1 to 90 days.

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